307 reputation
310
bio website google.com/profiles/…
location Dublin, Ireland
age 43
visits member for 3 years, 9 months
seen Jul 31 '13 at 9:49

I'm Irish (and have been all my life)

I've been writing code since I was 12 years old (professionally since 22 or so), and some day – hopefully soon - I'll figure out how to do it properly.

I'm married (sorry ladies), and she's gorgeous, she's so far out of my league we're playing different sports. I swear there are days I marvel that she doesn't snap out of it and decide she can do far better :) . . . but I’m very glad she doesn’t.

My second love for many years would have been C++, which has been pushed out by C#, very powerful, very concise.

I often work with Vb, but I dislike it, being much more enamoured of the curly brace than I am of hugely verbose syntax.

Although it’s many years since we last parted, I still hold a grudge against Vb3, 4, 5 & 6, oh, and all flavours of VBA. Languages that are, IMHO, as wrong and unholy as . . . well . . . something that’s really wrong and unholy (pick your own desecration and go with that imagery, I’m not going to do all the work for you). . . there are whole years I spent bleeding and blistered on the Pre Vb.Net cross . . . and I’m glad I can say “never again”.


Jul
30
awarded  Notable Question
Jan
15
awarded  Popular Question
Jul
17
awarded  Nice Question
Jul
10
awarded  Yearling
Dec
11
awarded  Quorum
Aug
30
comment What temperature are dark beers (stouts and nut browns) supposed to be consumed at?
@awithrow: Purists will tell you that cold Guinness is an anathema. "Guinness Ice-cold" is a marketing ploy to get people drinking again (and it worked). The colder a liquid is the less you actually taste it, which is why most popular American beers (Bud, MGD, Coors etc) are served extremely cold, they'd loose hands down on a chilled (not ice cold) taste test with any standard European beer (e.g. Heineken or Carlsberg) . . . that said I too like my Guinness cold :)
Aug
3
comment Why do some countries prefer UHT milk and cream?
"I wonder if it has to do with stricter food regulations under the European Union". Ireland and the UK have exactly the same regulations, and we're fresh milk all the way here in Ireland.
Jul
30
comment What's the proper way to dispose of used fats & oils?
@Satanicpuppy: That guy with the fat-eating-enzime had better hold the movie rights, it'll be sure to be picked up by some bacteria and decimate the human race :)
Jul
27
answered What is a simple and easy way to make a meat dish for a college student
Jul
27
accepted What's the best order to add ingredients to a Stir Fry?
Jul
27
asked What's the best order to add ingredients to a Stir Fry?
Jul
20
awarded  Beta
Jul
19
awarded  Critic
Jul
19
comment How to remove bits of egg shell from a cracked egg?
+1 for practise: My sister (a chef) can crack eggs one handed, and each one is perfect, no shell fragments
Jul
18
answered Storing knives: wood block or magnetic stripe?
Jul
14
comment How do you properly cook a steak?
+1: This is pretty much my method, and I adore my steaks. Sear both sides to seal in the juices, turn down and cook to order.
Jul
14
accepted How to stop sweet/sugary dressings from ruining a baking dish?
Jul
13
comment How to get rid of the smell from the fridge?
+1 for "seal strong-smelling foods in airtight containers". If food is contaminated by smell, it's possible to get bacterial cross contamination between the foods too. Sealed containers!
Jul
13
comment How can I make bacon powder?
Bacon powder doesn't contain the actual bacon, it's a mixture of bacon fat and starch. How you turn that into powder? I have no idea :)
Jul
13
awarded  Commentator