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Stack Exchange Valued Associate #00005

I am the Director of Community Development for the Stack Exchange Network.

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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.
Apr
26
revised In what proportion should the given ingredients be combined to form a cookie?
added 6 characters in body
Apr
26
revised In what proportion should the given ingredients be combined to form a cookie?
added 6 characters in body
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.
Apr
26
revised In what proportion should the given ingredients be combined to form a cookie?
added 125 characters in body
Apr
26
answered In what proportion should the given ingredients be combined to form a cookie?
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.