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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


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.
Apr
25
revised Can I change the flour type of my sourdough starter?
added 1 characters in body
Apr
25
answered Can I change the flour type of my sourdough starter?
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.
Feb
11
awarded  Caucus
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