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location Oregon
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visits member for 2 years
seen 20 hours ago

I'm a webmaster for small community college. My interests include thedailywtf.com, networking and making bread.


1d
comment why did our fridge stop working?
This isn't really on topic for this section of the StackExchange network. I've contacted the moderators about migrating it to diy.stackexchange.com which would be a better fit.
Apr
6
awarded  Yearling
Mar
8
comment Why do they put sulphites in vinegar when vinegar is a preservative?
What kind of vinegar are you referring to? Sulfites occur naturally in some vinegar (balsamic, wine vinegars) because of what they are made out of, and thus nobody "put" them there. If there are sulfites in your distilled white vinegar, then they were added.
Feb
27
comment What kind of steak is this?
It is common for "rib eye" steaks to be boneless and thus the flat, fat cap and rib have been trimmed away. This usually leaves you with a roundish steak. With the bone in and all the fat, they usually look more wedge or chop shape.
Feb
27
answered What kind of steak is this?
Feb
13
awarded  Enlightened
Feb
13
awarded  Nice Answer
Feb
11
comment Beef breakfast sausage
What kind of ground beef did you use? I believe that pork sausage is usually in the 30-35% fat range so if you used a leaner ground beef (like 90/30 or 80/20) that could contribute to the "stiff" result. I would think you would need to buy at least 70/30 to hope to have a good result.
Jan
23
comment Using white wine in the cooking
Another thing to remember - the idea behind "deglazing" is that you have some "glaze" on the pan to remove. When sauteing with high heat you should get browned, caramelized bits on the bottom of the pan due to the Maillard reaction. You are using the alcohol to release those tasty bits from the pan and into the liquid (and thus onto your food) to increase flavor. If you aren't getting similar caramelization, then you won't be getting similar flavor.
Oct
7
comment Italian Sausage still a little pink?
Many Italian sausages have paprika in them. Some have a lot of paprika. This is far more apparent if you buy bulk sausage and not links. Either way, the high levels of paprika and can also cause the cooked sausage to have a pinkish tint.
Sep
18
comment How to pack items that may leak liquids for lunch?
In this case, only the burrito on the "bottom" of a "pile" was soggy, so I think that the factors were either the weight of the other burritos, or their "juice" moving down the pile and collecting on the bottom burrito. I would recommend wrapping each burrito individually, say in plastic wrap, foil or butcher paper.
Sep
12
answered When should I add spinach to homemade pizza?
Sep
12
comment Is leaving a Teflon rice cooker on overnight dangerous?
I would say that unless your rice cooker is faulty (or perhaps poorly made) that it should be holding the temperature at a safe level, but I would put a instant read thermometer in there to make sure.
Jul
18
awarded  Nice Answer
Apr
6
awarded  Yearling
Apr
1
awarded  Enlightened
Apr
1
awarded  Nice Answer
Feb
28
comment How can I make zucchini bread less moist?
@SAJ14SAJ I know that they are "nearly all water" but I've had them leach various amounts during shredding, and the easiest way to describe that is "some zucchini are drier than others" etc. I agree with you that the recipe is flawed. Reading through the comments on that site, I was struck by the numbers of people who were reporting completely opposite results ("too dry" or "too wet").
Feb
28
comment How can I make zucchini bread less moist?
Being organic, there can be a lot of variation in the moisture level of your zucchini. With that said though, one of the common the most common signs of an undercooked quick bread is that it falls in the middle and is sticky. How did you check that they were done? Usually, you would insert a toothpick in the center are lightly press the center to see if bounces back (muck like a cake)
Feb
19
awarded  Constituent