1,251 reputation
510
bio website whatthepointy.blogspot.com
location Austin, TX
age 53
visits member for 4 years, 3 months
seen Mar 26 at 16:45
Old software developer of new software

Jul
21
comment Does active dry yeast really expire?
If you bake a lot (yeast baking), look around for Fleischman's Instant Yeast in 1 pound foil bags. Yes, 1 pound. Lasts forever and it's a lot easier to use than "active dry" yeast - it goes in like a dry ingredient, and there's no proofing. A pound makes a lot of bread and it should cost less than $5.
Jul
21
comment What is the proper way to cool sushi rice after cooking?
You're adding some vinegar to your rice when you cool it, right? That's important to keep the growth of Bacillus cereus in check.
Jul
21
answered Substitute for onions and garlic
Jul
20
answered Is there a secret to flavouring with herbs
Jul
20
answered Cup measurements: shake or scrape?
Jul
20
answered Substituting butter for oil: Does it matter for baked goods?
Jul
20
awarded  Teacher
Jul
19
comment How do I make soft chapattis?
Here's Manjula's Roti recipe: manjulaskitchen.com/2007/03/21/roti-chapati-flat-indian-bread
Jul
19
awarded  Editor
Jul
19
answered I love “Mastering the Art of French Cooking”. Can someone recommend similar books for other cuisines?
Jul
19
answered Cheeses for pastas, off the beaten path
Jul
19
comment How long does cooked pasta last in the fridge?
@Adam manufacturers mean that 100% of the wheat is such-and-such.
Jul
18
comment Nonstick cookware or not?
Ah ok well I agree that those are different, but because (at least here in the US) plain cast iron is extremely common that's what I assumed was being discussed.
Jul
17
awarded  Supporter
Jul
17
comment Are Green Potatoes OK?
I question the "perfectly" in "perfectly safe".
Jul
17
comment Is it safe to eat moldy cheese if you slice off the edges?
Mold is not "bacteria"; it's mold. A bacterial infestation on a piece of cheese is probably possible, but I don't think I've ever seen it.
Jul
17
awarded  Autobiographer
Jul
17
comment Nonstick cookware or not?
That's not really true - in addition to cast iron, domestic French kitchens also have carbon steel pans and possibly copper. Cast iron is really not appropriate for a variety of typically French recipes involving reductions of acidic liquids.