meta user
network profile
| bio | website | crossingsrp.no-ip.org |
|---|---|---|
| location | Akron, OH | |
| age | 25 | |
| visits | member for | 1 year, 11 months |
| seen | 46 mins ago | |
| stats | profile views | 163 |
I've recently completed my MSc Computer Science from a UK institution, and have moved back to the US to begin work. I write in my spare time, enjoy cooking, and apparently am addicted to signing up for SE sites :).
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11h |
awarded | Famous Question |
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May 14 |
awarded | Notable Question |
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Apr 30 |
awarded | Popular Question |
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Mar 30 |
answered | What should be understood by “refrigerate until firm, 2 hours or overnight”? |
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Mar 27 |
revised |
Meatballs in tomato sauce using a rice cooker corrected according to comments |
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Mar 26 |
answered | What's the size of the plastic cup that came with my rice cooker? |
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Mar 26 |
comment |
What is the basic technique for making tea with teabags and a mug? Water should be cooler than boiling for more delicate teas, but can be boiling for black teas. Tea should be steeped according to personal preference and/or package directions, 30 seconds isn't a magic number. Otherwise, this is a good answer. |
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Mar 25 |
comment |
how does the poaching eggs recipe scale for different sizes of egg? Presumably the op wants to know about all those "complicated thermodynamics" rather than being told to just cook them another way. |
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Mar 24 |
awarded | Notable Question |
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Mar 24 |
awarded | Notable Question |
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Mar 20 |
revised |
What is sour cream? edited tags |
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Mar 19 |
answered | What ingredients can be used to make fried rice slightly sweet? |
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Mar 18 |
awarded | Popular Question |
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Mar 13 |
revised |
How do I duplicate these chips? Very short recipe, so I copied it here to prevent link rot. |
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Mar 10 |
awarded | Popular Question |
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Mar 7 |
awarded | Self-Learner |
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Mar 6 |
comment |
Marinade then cook or cook then marinade? If you want it to take less time to reach the temperature of the surrounding water, try cutting it into smaller sections. From what I understand, the point of the sous vide method is to cook the meat at the exact temperature you want it to reach until the meat reaches equilibrium with the surrounding liquid, so if you're on a time crunch, you want to reduce the amount of time that takes, not up the heat. |
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Mar 5 |
comment |
How do price and quality relate in blenders? @SAJ14SAJ Make frozen blended alcoholic drinks and smoothies, mostly |
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Mar 5 |
accepted | Can I substitute marmalade for peach preserves? |
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Mar 5 |
asked | How do price and quality relate in blenders? |
