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| bio | website | |
|---|---|---|
| location | Palm Bay, FL | |
| age | ||
| visits | member for | 2 years, 10 months |
| seen | yesterday | |
| stats | profile views | 139 |
Stack Exchange Valued Associate #00005
I am the Director of Community Development for the Stack Exchange Network.
I can be reached at
rcartaino@stackexchange.com
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Apr 26 |
comment |
Pickle handling Yes, I've heard this and always suspected it was a needless extrapolation of keeping the process of handling canning jars somewhat sterile. |
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Apr 26 |
revised |
In what proportion should the given ingredients be combined to form a cookie? added 6 characters in body |
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Apr 26 |
revised |
In what proportion should the given ingredients be combined to form a cookie? added 6 characters in body |
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Apr 26 |
comment |
In what proportion should the given ingredients be combined to form a cookie? @SAJ14SAJ Sure. Your answer spoke to the purpose (and substations) for those ingredients; excellent job! I was trying to address the "combinations" part of her question. Yes, that's only a start, but a better start than saying "can't be done" or "look it up on the Internet." Anyway, that's how *I* do it. |
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Apr 26 |
revised |
In what proportion should the given ingredients be combined to form a cookie? added 125 characters in body |
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Apr 26 |
answered | In what proportion should the given ingredients be combined to form a cookie? |
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Apr 25 |
comment |
Can I change the flour type of my sourdough starter? Fair enough. My suggestion to "start over" was based on an assumption that the author switched for good reason and wished to continue with the wheat flour. My rye starter always seemed to sour better anyway. |
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Apr 25 |
revised |
Can I change the flour type of my sourdough starter? added 1 characters in body |
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Apr 25 |
answered | Can I change the flour type of my sourdough starter? |
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Feb 14 |
comment |
Are there visual differences between regular and decaf coffee? @WayfaringStranger Can you post your answer using the 'answer' function rather than using a comment. Thanks. |
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Feb 11 |
awarded | Caucus |
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Feb 10 |
comment |
Vanilla Extract Vodka Quality @Aaronut If you want to get down to double-blind studies, several (including America's Test Kitchen and many others) say they prefer the taste of vanillin (artificial vanilla extract) to the alcohol based extracts anyway... primarily in baked goods. Just saying. wink |
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Feb 8 |
awarded | Custodian |
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Jan 28 |
comment |
Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil? I hear ya, but it still sounds like describing "safe" ways to wash your clothes with gasoline. |
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Jan 25 |
comment |
Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil? I'm sorry, but this sounds like horrible advice. It is "unwise." Period. Why would we recommend something that is "generally unsafe in microwaves" for an application it is entirely inappropriate for?! It's a scientific curiosity that you can make it work at all... until it doesn't. The penalty for getting it wrong is breaking the microwave (best case) or a fire in the kitchen. I suspect the voting is going for the "wow" factor, but this is not culinary advice. It's a science experiment. |
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Jan 18 |
revised |
Grinding melted latex off a pizza stone? edited body |
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Jan 17 |
revised |
Grinding melted latex off a pizza stone? added 4 characters in body |
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Jan 17 |
revised |
Grinding melted latex off a pizza stone? deleted 9 characters in body |
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Jan 17 |
answered | Grinding melted latex off a pizza stone? |
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Jul 9 |
awarded | Yearling |
