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visits member for 4 years
seen May 13 at 18:38

My favorite data structure is the k-d tree.


May
14
awarded  Yearling
May
13
revised “Soften” ice cream to make ice cream bars
deleted 58 characters in body; edited title
Mar
31
comment Consistently getting cannoli shells off their molds easily
Thanks for the info, @Ecnerwal; I can't see myself trying to wrap the dough around a hot mold, but I will definitely take a look at that article.
Mar
12
comment What does “de-bearding” mussels mean?
Firmly is right; it's important to pull slowly. Yanking will sometimes pull flesh out along with the beard.
Feb
16
awarded  Enlightened
Feb
16
awarded  Nice Answer
Feb
4
comment Will Cinnamon ever dissolve in a cocktail?
Using simple syrup is a common way to add sugar to cocktails; since you have to use hot water make it in the first place, it's a good choice for extracting the cinnamon flavor.
Feb
4
comment How do I prepare fresh clams for clam chowder?
A clam with a closed shell before cooking is not dead. The muscle has to be alive to pull it shut; hence "you don't know how long a dead clam has been dead" doesn't apply to a bivalve that's tightly shut after cooking. See How do I determine if my mussels are fresh? on this very site and abc.net.au/science/articles/2008/10/29/2404364.htm
Feb
2
revised Which foods are certain to never cause food poisoning?
Fixed a couple of mis-wordings.
Feb
1
suggested approved edit on Which foods are certain to never cause food poisoning?
Jan
2
awarded  Student
Jan
2
suggested rejected edit on What advantages does a brasing pan have over a full Dutch/French oven?
Jan
2
asked Consistently getting cannoli shells off their molds easily
Dec
31
comment What should I look for in a new kitchen knife set?
Far from being a mark of quality, bolsters are actually a disadvantage to my mind, since they prevent easy sharpening of the full length of the blade. As the knife gets older, you end up with a hump at the near end. (I actually filed the bolster flat on my otherwise-favorite slicer.)
Dec
7
comment What direction must one stir molten chocolate?
The molecules won't be destroyed, @stir_choc; it sounds like the larger structures they are intended to form might not come together in exactly the right way, however.
Dec
7
suggested rejected edit on What direction must one stir molten chocolate?
Nov
8
comment Stew meat thawed at room temp. Safe?
One of the most dangerous bacteria you'll encounter in the kitchen will only reproduce in anaerobic conditions at room temperature.
Oct
8
comment What is the difference between chickpeas and garbanzo beans?
This serious question is also the lead-in to a very vulgar joke (which is naturally popular in kitchens because of its vulgarity).
Sep
24
awarded  Autobiographer
Sep
18
comment Can I sharpen a knife with sandpaper?
This works of course, because ceramic is harder than steel, but the actual grit of the unglazed portion of a plate is pretty unpredictable. More importantly, the surface area is so small, and the shape so awkward, that in my experience a plate (or saucer, bowl, coffee cup, etc.) is really only a good-in-a-pinch substitute for a truing/honing steel, not a sharpening stone.