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location San Francisco, CA
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visits member for 3 years, 6 months
seen 2 days ago

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


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?
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.)