755 reputation
34
bio website
location Portland, OR
age 37
visits member for 3 years, 3 months
seen Jun 26 at 19:50

Software developer by day, FABULOUS chef by night.

I've been cooking since I was five (and I do mean with fire). The first thing that I learned to cook was a scrambled egg. At age ten I fell in love with my mother's copy of the Good Housekeeping illustrated cookbook. The irony being that my mother doesn't cook.By age twelve, I was cooking full time for our family of six.

When I was told that girls weren't supposed to like math and science, I decided that that is what kind of career I was going to have. SO THERE! :P


Jun
16
answered deli ham left in warm car
Jun
16
answered How much gluten will set off somebody's celiac disease?
Jun
16
answered Alternative for shake and bake?
Jun
15
answered Cookies called monte cows?
Jun
15
answered How to fold camembert in dough
May
25
answered What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze?
May
16
comment Peeling and dicing potato before boiling it
Appologies for starting the firestorm...I DID mean a clean, old toothbrush. Yes, I do keep them around for scrubbing veggies, BUT 1. the toothbrush gets cleaned/sanitized first 2. the veggies are then boiled. Since we were talking about cooking potatoes with skin ON, and later removing it, I didn't think it was such a terrible thing. Oops. :)
May
13
answered Cold-brewing coffee
May
13
answered Tricks to preserve chips (french fries)?
May
13
answered Peeling and dicing potato before boiling it
May
13
answered Bamboo Cutting board
May
11
answered Do specialty cheese-cutting tools have specific advantages over an ordinary knife?
May
11
answered Improvising Self-rising cornmeal
May
11
answered Whats the difference between white and yellow corn meal. and all cornmeal or half flour half cornmeal
May
11
answered Why do we use so much water to cook spaghetti?
May
11
comment Cake with an impenetrable crust?
How long did the cake sit out? Could it have gotten stale? I've noticed that some cakes will get hard as rocks, if allowed to go stale. How long did you mix the batter? I wonder if you worked too much gluten into the mix. Wheat Flour + liquid + lots of mixing/moving/aggitation = gluten. Gluten= hard/chewy baked goods (awesome for bread, bad for cakes)
May
10
answered What impact does the order of assembly have when making cookies?
May
10
answered How to get rid of the taste of flour in homemade bakery?
May
10
answered How to avoid cooked pasta soaking up sauce when stored?
May
5
answered Which baking dish is best to bake a banana bread?