meta user
network profile
| bio | website | |
|---|---|---|
| location | San Francisco, CA | |
| age | ||
| visits | member for | 2 years, 2 months |
| seen | yesterday | |
| stats | profile views | 10 |
I'm a software engineer and foodie living in San Francisco.
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May 14 |
answered | Pulled pork substitute- How do I do it? |
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May 10 |
awarded | Yearling |
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May 10 |
answered | Help freezing chicken breasts |
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Apr 11 |
comment |
What does “buttermilk” mean in an American pancake recipe? The buttermilk I get says it's 1.5% milk fat and has a slightly sour taste, but not as much as yogurt. Sauermilch was going to be my guess too. There are recipes that use "buttermilk" to help split ricotta, but I can't tell you the pH. |
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Apr 6 |
answered | How to get a synthetic cork back in a wine bottle? |
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Mar 30 |
answered | What is a substitute for celery root in a soup? |
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Mar 25 |
revised |
Mystery cookbook Correct google query syntax |
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Mar 25 |
comment |
Mystery cookbook Hmm, you're right. Some other search engines use '+' in this manner, and I thought google did too, but looking at archive.org, it seems that + was only ever used to include "stop words" in a search. |
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Mar 24 |
answered | Mystery cookbook |
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Mar 17 |
revised |
How do I reverse engineer a recipe? Tweaked "example", my memory was faulty. |
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Mar 17 |
answered | How do I reverse engineer a recipe? |
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Mar 15 |
answered | Is free-range veal available in the US? |
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Mar 8 |
comment |
Is it possible to do sous vide cooking in a crock pot? You don't necessarily have to use the "ballistic" method with the beer cooler. I made a 35min/145F lamb loin in a cooler by topping off the water with boiling water as the temperature dropped. I used a spreadsheet to calculate the amount of boiling water to add, but that might be overkill. I also occasionally agitated the water. The results were nice, but I wouldn't want use that technique for more than an hour or so. |
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Feb 16 |
awarded | Yearling |
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Feb 14 |
answered | Freezing Bouchon Bakery Macarons. Whole cookie or just the halves? |
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Feb 6 |
answered | Can Brussels sprouts be eaten raw? |
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Jan 27 |
comment |
left lasagne out for 2 hours 45 minutes before refrigerating. Safe to eat? I usually leave lasagna out an hour or two, just to cool it down enough to put it in the refrigerator without endangering everything else in there. (Lasagna retains heat well.) |
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Jan 4 |
comment |
How can you make a sauce less spicy/hot? @Aaronut how does adding a solvent, without subsequently removing it, attenuate the spiciness? Does it just facilitate moving the compounds away from the tongue, block the receptors, or is there some other mechanism? |
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Dec 4 |
answered | Prevent scrambled eggs from sticking to stainless steel |
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Nov 26 |
awarded | Commentator |
