4,198 reputation
62463
bio website crossingsrp.no-ip.org
location Akron, OH
age 26
visits member for 3 years, 6 months
seen 4 hours 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 :).


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.
Oct
18
comment Mushroom replacement in Beef Wellington
Olives tend to be as controversial as mushrooms however; that won't work for me either. But maybe someone else can try that one!
Oct
11
comment Tip to avoid avocado in Sushi rolls from getting black or dark
That and the rice will dry out rapidly
Oct
11
comment Does egg make the cookies rise(puffy)?
This kind of cookie should still be quite soft when you take it out of the oven, and gooey, but the correct fully-baked color.
Oct
8
comment Is there a difference between a slow cooker and a crock pot?
I will grant you this: I wouldn't call it either one. But if it's a slow-cooker, it's a crock-pot, in my book. I was accepting your premise that it was considered a slow-cooker for some reason
Oct
8
comment Is there a difference between a slow cooker and a crock pot?
That is the same device being talked about. It's just designed to be removed from the heating element for transport. Mine does that too, though it's shaped a bit different.
Oct
7
comment Hulling pumpkin seeds - Possible? Easy?
It's more or less the same method I posted above, but with boiling water involved.
Oct
4
comment Why does whip cream dispenser sometimes produce “ragged” cream?
Please use capital letters, paragraph breaks, and periods where appropriate. I've copy-edited this post to make it more readable for you
Sep
27
comment How to make a restaurant style meatless Hot and Sour Soup
It's technically not vegetarian if you're using chicken stock. Maybe "meatless" or "pork-free" would be better terms?
Sep
26
comment Is a whole chicken still safe after 5 days marinating in the fridge?
possible duplicate of Is acid-marinated raw chicken still safe after several days?
Sep
26
comment Can you recommend a good shop to get spices from in Derby?
I almost want to say it's a shopping question, where the "product" is a store.
Sep
25
comment What to do with leftover whey from vinegar-based cheese preparation
This doesn't really answer the question, though, which was "what can be done with this whey?"