993 reputation
817
bio website
location Palm Bay, FL
age
visits member for 4 years, 5 months
seen Dec 9 at 16:56

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


Dec
5
comment How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?
These comments should be edited into the post itself, especially yours @derobert.
Dec
5
comment How long can I keep espresso in the fridge?
I suggest keeping this question separate/open. Espresso has some distinct culinary uses apart from "drinking coffee." I found it useful as a separate issue.
Dec
5
comment Does spoiled milk make any ingredient?
This is essentially correct. My grandmother's-generation recipes sometimes included "soured milk" (which was as you described), but that was before pasteurization (and now ultra-pasteurization) was the norm. If you try to leave ultra-pasteurized milk out to get "soured milk", it doesn't sour... it rots. You basically have rotten milk and it should be discarded. Culinarily-speaking, it is not the same thing.
Sep
26
revised Why is milk powder used in bread machine recipes?
edited title
Sep
17
revised What is the best way to thaw chicken for use tonight?
clarified what the user was asking
Sep
13
comment What is the best way to store ground coffee?
Note that a freezer is good for longer-term storage, but it isn't advisable to scoop it from the freezer for day-to-day use. The frost and condensation from constantly opening a frozen container each day will be way more detrimental than just storing it at room temperature. Remove, say, a week's worth at a time for your daily consumption.
Sep
11
awarded  Student
Sep
11
asked Will the ingredients of “baking powder” store indefinitely?
Sep
6
comment Why is a 4 lb bag of sugar at the grocery store hard as a rock?
I'm not entirely clear what you are actually asking about. You seem to know why sugar gets hard in the presence of moisture. Are you asking how to avoid it? fix it? or are you asking about the best practices or regulation of the grocery industry (probably off topic)? Please feel free to add more information to your question and 'flag' to reopen. Thanks.
Sep
1
comment What is the rate of consumption of hardwood lump charcoal?
If you describe the conditions and brand specifics, maybe someone can answer from first-hand experience — maybe. Obviously, larger smokers consume more fuel than a small tailgating unit. Temperature control methods vary in efficiency. Insulation qualities and efficiency vary widely by unit. Brand and size of the lump also affect burning time, as well as wind, temperature, and humidity. If it's of any help I can hold about 200°F on my Big Green Egg for about 20 hours with about 5-8 lbs. I'm just eyeballing it so your mileage will vary. Feel free to try again and flag to reopen. Thanks.
Jul
25
awarded  Good Answer
Jul
24
revised homemade mint extract
added 7 characters in body
Jul
24
revised homemade mint extract
added 9 characters in body
Jul
23
comment homemade mint extract
@MartinTurjak Thanks. I missed that initially, but I added the information to my post.
Jul
23
revised homemade mint extract
added 160 characters in body
Jul
23
comment homemade mint extract
I believe so, too. While I've never had nor tried to make "lemon balm extract", the same process should apply to virtually any aromatic herb. Now whether the results will be pleasing or usable... I think you have an interesting experiment on your hands. Let us know!
Jul
23
revised homemade mint extract
added 2 characters in body
Jul
23
answered homemade mint extract
Jul
9
awarded  Yearling
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.