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location San Francisco, CA
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visits member for 3 years, 8 months
seen Nov 20 at 19:12

I'm a software engineer and foodie living in San Francisco.


Jun
13
comment Is it safe to eat freshwater fish raw?
Also, because it lives part of its life in freshwater, Salmon must be frozen for a period of time (which depends on temperature) before being consumed raw. Usually it is flash-frozen, so the texture is not affected.
Jun
1
comment Why did my “goat cheese espuma” flop?
The one I made (from the beet salad in the "11 madison park" cookbook) was 1.5 cups skim milk, 1 cup chèvre, 3/4 cup cream, 2/3 cup sheep yogurt, 2 tbsp lime juice, 2 tbsp salt, it worked out well. The skim milk thing seems odd, so it may be significant. (It's been a while, but I suspect I made a half batch.)
May
31
answered Why would a pregnant woman not be able to eat soft cheeses?
May
27
answered What is the term for the “amuse-bouche” at the end of the meal?
May
14
answered Pulled pork substitute- How do I do it?
May
10
awarded  Yearling
May
10
answered Help freezing chicken breasts
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.
Apr
6
answered How to get a synthetic cork back in a wine bottle?
Mar
30
answered What is a substitute for celery root in a soup?
Mar
25
revised Mystery cookbook
Correct google query syntax
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.
Mar
24
answered Mystery cookbook
Mar
17
revised How do I reverse engineer a recipe?
Tweaked "example", my memory was faulty.
Mar
17
answered How do I reverse engineer a recipe?
Mar
15
answered Is free-range veal available in the US?
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.
Feb
16
awarded  Yearling
Feb
14
answered Freezing Bouchon Bakery Macarons. Whole cookie or just the halves?
Feb
6
answered Can Brussels sprouts be eaten raw?