3,853 reputation
62457
bio website crossingsrp.no-ip.org
location Akron, OH
age 26
visits member for 3 years, 3 months
seen 2 days ago

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 :).


May
19
comment Any idea of what made up of the chai tea latte in Starbucks?
The Big Train powder mentioned above has seen a major price hike on Amazon since that was posted.
May
7
comment Why don't I have to season my cast-iron teapot?
@user5561 The outside isn't enameled, and it doesn't look shiny inside, but I can't fit my hand inside to touch and I've long since lost the paperwork. So maybe?
Apr
10
comment Will using 4 year old unsalted butter make one sick?
possible duplicate of Is it safe to eat butter after it has crossed its expiration date? Does butter ever soil in fridge?
Apr
1
comment What is this powder served with fried dango?
It did not taste like peanut butter, so it's probably Kinako then
Feb
21
comment Garlic Overflow — Why won't my olive oil stay in its jug?
This is actually a terrible idea because of botulism. See, for example, cooking.stackexchange.com/a/9465/6317 I don't know if botulism causes bubbling or overflowing like that, but I wouldn't eat that anymore
Feb
21
comment Can lettuce wraps be less messy?
@Joe We used boston
Feb
20
comment Can lettuce wraps be less messy?
The beef was in slices, I'm told it was flank steak, but the rest of your tips look good :)
Feb
17
comment Tea-flavored concentration from a teabag
Not what you're asking, but have you tried just dropping the teabag into the other hot liquid? For mint teabags, I suspect they'd brew just fine in Hot Chocolate to add a minty kick, and Starbucks makes a chai latte where they brew the chai and then add steamed milk after.
Feb
8
comment Do I always need to peel the avocado or I can just chop it?
In case you're not aware: cooking.stackexchange.com/a/1913/6317 explains the easiest way to get avocado chunks. Peeling then slicing is not recommended; using that technique you can slice the avocado into chunks then invert the peel to release them. Much easier.
Feb
5
comment Cocoa vs chocolate
Was the cocoa powder in your experiment dutch processed? Could that be what's throwing you off?
Feb
1
comment Fishhouse Punch: Peach Brandy vs Schnapps
I found Paramount Peach-flavored Brandy, which suggests using it in a Fuzzy Naval on the back, which is one of the drinks I usually make with Peach schnapps
Jan
30
comment Hulling pumpkin seeds - Possible? Easy?
I like it! Let nature do the hard work
Dec
17
comment How Is Microwave Popcorn Flavoured?
@Holly No need to shout in all caps; I've folded in your comment about seasoning it before popping and flagged this for the mods to remove the duplicate mark.
Dec
17
comment Extruded cookies with filling
Since the only way this is on-topic is asking about amending the recipe given, I edited the question to ask specifically how to adjust the recipe for the machine. However, there are no units on the recipe; is that grams? parts? baker's percentage?
Dec
9
comment How can I modify my hot sauce to make it Shelf Stable?
I'm having trouble picturing the product; is it a proper hot sauce like tabasco, or some kind of spicy tomato sauce, or...?
Nov
29
comment Freeze friendly baked side dishes
Stuff that's fully cooked and frozen can be defrosted and eaten cold if it's palatable that way, I suppose...
Nov
27
comment Help for thin flavorless jam
'reprocessing' usually includes repeating the whole canning process, to get a vacuum seal on the new jar.
Nov
26
comment How can I turn my muffin batter into the natural blue color from blueberries?
List of naturally blue foods: skeptics.stackexchange.com/questions/3410/…
Nov
25
comment Is it ok to brine a frozen turkey?
Generally, to determine if it is self-basting or kosher, read the package. If it's self-basting, see other question. If not, proceed as normal.
Oct
31
comment Refrigerator pickles in plastic?
Are refrigerator pickles usually fermented? The recipes I've seen are just pickled and eaten after as little as a few hours.