372 reputation
3823
bio website deengames.com
location Canada. Please don't stalk me.
age
visits member for 4 years, 4 months
seen 2 days ago

A long-time game developer and professional software developer. You can find my games on my casual gaming portal, Deen Games. You can read my C# articles at C# City.

You may also be interested in what I'm cooking up on GitHub.

I live in USDA Hardiness Zone 5.


Jun
9
comment Dangers of leaving food in an off gas oven
@JasonTrue if that's the reason, do other manuals (gas or electric) contain similar warnings?
Jun
9
comment Dangers of leaving food in an off gas oven
@briantist I don't know. If a pilot light is something that is always on, then no. I will check the manual.
May
28
comment What are good settings to reheat french fries soggy from refrigirating overnight in a small oven?
I think you mean "constraints," not "restraints." This probably depends (largely) on the composition of the fries, in particular, the coating (if any).
May
26
comment What causes lemons to be bitter when cooked and how to avoid it?
Yes, I discarded the water.
May
24
comment how long do you have to cook lemon curd for?
Great, thanks for clarifying.
May
23
comment how long do you have to cook lemon curd for?
Since most curds have eggs, how does the cooking time or the setting correlate with the eggs being "cooked enough" to remove salmonella?
May
23
comment What causes lemons to be bitter when cooked and how to avoid it?
How does pre-boiling the lemon peels work? I tried a recipe that called for this and it ended up tasting terribly bitter.
May
9
comment Can I use a nonstick or stainless steel pan to bake a cake in a microwave
Why would you want to do this?
Apr
17
comment Is it possible to make souffles that rise without beating egg whites?
@logophobe I tried to make it as clear as I could. Maybe you can suggest some edits to increase clarity?
Apr
17
comment Is it possible to make souffles that rise without beating egg whites?
@logophobe I don't know much about the science behind it. That's why I can't figure out the answer to this question myself. Are you suggesting there's no alternative that will act similarly?
Nov
19
comment What is a good technique to make Iced Tea?
Sun tea is risky business (what with the bacteria growth).
Oct
11
comment Why should we add alcohol to make extract
Is propylene glycol really safe?
Sep
23
comment Is there any advantage to resting (banana) bread batter?
Why do you say that resting allows for the formation of gluten? I thought resting decreases gluten (hence why you rest crepes before cooking them).
Sep
19
comment Is there any advantage to resting (banana) bread batter?
I don't have a link, sorry. I'm not sure where this recipe originated.
Sep
19
comment Is there any advantage to resting (banana) bread batter?
What exactly is a quick bread? And why does the recipe call for mixing the baking soda with water?
Sep
14
comment What are bagel chips?
@Joe feel free to explain what melba toast is too :)
Jul
19
comment How to cook rice & chicken simultaneously?
Pilaf is also a commonly-cooked rice-and-chicken-together dish
May
25
comment What kind of foods react with aluminium pressure cookers?
If I understand your first paragraph right, you're suggesting that aluminium is a poor vessel for pressure-cooking because of higher cooking times. Is that right? Then why, coupled with your third point, is it such a common choice for pressure cookers? Is it just plain economics?
May
11
comment Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?
What medium of coconut do you use -- dried? Liquid from a can? It sounds like something worth making.
Mar
26
comment Preserved lime is browning and fading inside the brine
@DeirdraStrangio done, thanks.