397 reputation
2513
bio website
location Toronto, Canada
age 47
visits member for 3 years, 2 months
seen Apr 15 at 11:18

My background is in math (BMath; Waterloo) and civil engineering (BASc, MASc; Toronto). As I learned to dislike statistics when I was studying math, fate provided me with the opportunity to do a master's thesis on applying good old-fashioned statistics to hydrology with the goal of finding improved methods of estimating underlying distributions from small samples. Fortunately, this relied heavily on Monte Carlo simulation and I was able to convince myself that it was based on software instead of statistics. I somehow ended up as a software developer working on real time control systems and ancillary applications for the broadcast industry for fifteen years and now work as a project manager for the development of call center software.


Mar
12
comment self clean while door open
How long is the self-clean cycle? You could wait for that amount of time to pass and see if it unlocks. Alternatively, you could unplug it, wait a few minutes. and plug it in again to see if rebooting it helps. If neither works, you may have to contact a repair person.
Feb
16
comment How much lemons are needed to produce pure 1 kg lemon essential oil?
And I REALLY messed up the units. Note to self: multiplying # of lemons by a dimensionless conversion factor does not change a cardinal number into mass...
Feb
16
comment How much lemons are needed to produce pure 1 kg lemon essential oil?
LOL yes, and I was just about to fix that. This may well remove the upvote, but deservedly so...
Feb
16
comment How much lemons are needed to produce pure 1 kg lemon essential oil?
I have fixed my coversion error - it's closer to 3300 than 3500... Still a large discrepancy, though.
Feb
9
comment Making Tomato Sauce from Tomato Paste
Kirk-like redefinition of the problem to provide a workable alternative. +1
Jan
10
comment I need to know how long to cook potatoes at 350*F
Until they are done. Seriously, cook them for however long it says to cook them for at 400, and stick a fork in them every five minutes until they are soft.
Jan
1
comment oil disappearing from pan
How are you sauteing? Do you put the oil in the pan and let it get hot before adding the veggies? Do you stir the vegetables constantly?
Sep
3
comment Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?
@AdamShiemke - can you please name a food which is not made of chemicals?
Aug
18
comment How to do a beer-butt chicken?
The more traditional name for this is "beer can chicken," which might help explain things.
Jul
29
comment Help Identifying a pale green, spherical squash-y like vegetable
Looks like some kind of heirloom zucchini.
Jul
2
comment Brined cheese behaves almost as if carbonated
Return it. It should never have been sold.
Jun
24
comment Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
Yes, it is important to keep in mind that Pyrex is a material outside of North America, and a (n untrustworthy) brand in the US pretending to provide the same material...
Feb
22
comment Shelf life of commercial jams with no preservatives?
Not everyone with internet access has a fridge.
Jan
31
comment Making Tomato Sauce from Tomato Paste
Agreed - maybe a little aguave nectar or caramelized onions to cut the acidity of the tomato paste.
Jan
31
comment Making Tomato Sauce from Tomato Paste
I see. It sounds a little intense, but I may try it sometime. Thanks.
Oct
2
comment How do you make popcorn with “indian corn”
@Sobachatina - I agree, 2 minutes is a long time here. It is more than enough time to hear the first pop, and if no pops occur in this time, the cob is "broken" - more than 2 minutes might well start a fire, 2 minutes may not...
Oct
2
comment How do you make popcorn with “indian corn”
@FrustratedWithFormsDesigner and TFD - good points indeed. I shall delete my comment.
Aug
6
comment Why is my Bunn overflowing?
True, but who'd a thunk it would lead to a mechanical failure?
May
19
comment Is it safe to store hot tea in PET bottles?
@BaffledCook, we Anglo-Saxons in Canada use the metric system (modulo growing up in the seventies or later)
Feb
23
comment Remediation Methods for Rice Contaminated with Broken Glass
For a completely sunken object, the volume of water displaced is equal to the volume of the object (in this case, my grains of rice and shards of glass). The weight of this volume of water is less than the corresponding weight of the glass or rice (i.e. the water has lower density). Adding salt increases the density of the water until the weight of the water displaced by each grain of rice is greater than that of the grain itself, buoying the rice.