Cos Callis

Oklahoma City, OK

coscallis.com

Microsoft © is slowly abandoning VB … get out while you can, it only hurts the first time.

One of the greatest strengths of the Visual Basic Language is that a beginner can learn to do many useful things fairly quickly.

One of the greatest weaknesses of Visual Basic Programmers is that they will learn to do a many useful things fairly quickly, and then they will stop learning anything.

When I was working in training people would ask, "What if I pay to train my people and they leave?" I would ask them, "What if you don't train them, and they STAY?!" If you believe you don't need training, you are wrong. This business changes too fast to not be constantly learning something new.

Feb
22
revised What is the US equivalent of "Joint of Sirloin"?
added 592 characters in body
Feb
22
comment What is the US equivalent of "Joint of Sirloin"?
Indeed, I have learned that cuts which we may think of as 'common' are often far more localized than we know.
Feb
22
answered What is the US equivalent of "Joint of Sirloin"?
Feb
18
awarded Enlightened
Feb
18
awarded Nice Answer
Feb
17
comment Substitute for Onion Powder
150°F - clarified in the answer as well, thanks.
Feb
17
revised Substitute for Onion Powder
added 2 characters in body
Feb
14
answered Substitute for Onion Powder
Feb
9
answered Making chocolate covered strawberries without parchment paper
Feb
9
comment How does rub or marinade actually seep into meat?
Various dry rubs and marinades may behave like a brine when left in place for a while. Many marinades are chemically a brine solution and so extended exposure may offer some benefit. Just because someone calls a concoction "marinade" does not mean it can not also be a 'brine'.
Feb
9
answered How does rub or marinade actually seep into meat?
Feb
8
accepted Why "Yeast Extract"
Feb
7
asked Why "Yeast Extract"
Feb
1
awarded Nice Answer
Jan
30
answered How to avoid burned layer on seared hamburger?
Jan
21
awarded Notable Question
Jan
5
awarded Autobiographer
Dec
9
comment Can I use parchment paper for all cookies
is there anything in particular you are worried about using with parchment?
Nov
29
awarded Autobiographer
Nov
29
awarded Teacher
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