Seasoned Advice
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SAJ14SAJ
  • Member for 10 years, 10 months
  • Last seen more than a month ago
  • Maryland
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About

I am an identity management program director who still remembers being a programmer/engineer/web designer, and cannot stop doing technical stuff from time to time. Useful skills include C#, Java, Notes/Domino, and petting cats without getting scratched. And making muffins--especially pumpkin.

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Top posts
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All Questions Answers
Score Newest
answer
96
How do I know if food left at room temperature is still safe to eat?
Jun 13, 2013
answer
79
What's the difference between a cupcake and a muffin?
Sep 9, 2013
question
49
How do I know if food left at room temperature is still safe to eat?
Jun 13, 2013
answer
46
Why is 180 degrees C so common in recipes?
Mar 24, 2014
answer
39
Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?
Mar 26, 2014
answer
37
How do I cook and hold pasta for 200 people?
Apr 8, 2014
answer
32
Is there such a thing as "food grade CO2"?
Apr 23, 2014
answer
30
Why would a pressure cooker shorten a braise time?
Aug 4, 2013
answer
29
Is horse meat safe to eat?
Feb 13, 2013
answer
25
Does water boil faster with the lid on?
Feb 23, 2013
Top Meta posts
35
15
9
How can we make substitution questions more helpful?
9
Anthropology versus Culinary questions
7
Should we close questions structured like "What [compliments/does not work with] [XXX]"?
7
Suggest undeleting answer--Why is meat red?
5
"Move Discussion to Chat" and 1 rep users
Top network posts
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15
Is there formaldehyde in the glue of bamboo cutting boards? Is it dangerous?
15
Do smoke alarms save lives?
15
Send email that will not receive out of office replies?
8
ServiceStack: Serving Static files from a directory when present?
8
Is the Halachic concept of taste transfer accepted by scientists and chefs?

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