Badge
| Enlightened | First to answer and accepted with score of 10 or more. This badge can be awarded multiple times. |
Darin Sehnert earned this badge 18 times |
nov 8 at 5:04
Secrets of Gumbo
sep 16 at 1:48
How should I sautee Portobello Mushrooms?
apr 25 '11 at 1:07
How to know when to stop churning ice cream?
jan 20 '11 at 8:06
What does it mean when dough is referred to as “short”?
jan 18 '11 at 21:26
Can heavy cream be frozen?
nov 13 '10 at 11:14
How to dice tomatoes?
oct 1 '10 at 5:35
Parsley: flat-leaf or curly?
oct 1 '10 at 5:20
To sear or not to sear - slow cooking beef dishes
sep 1 '10 at 10:42
Culinary uses for lavender
aug 17 '10 at 17:23
Should I let stock cool with the bones/veg still in it?
aug 6 '10 at 22:46
How do you cook pork chops without drying them out?
aug 1 '10 at 21:14
Cure for burns from hot peppers / capsicum oil?
jul 30 '10 at 13:39
Ways to learn to season food correctly?
jul 26 '10 at 21:38
Parmesan rind: should I use it, or trash it?
jul 26 '10 at 7:03
Use any part of an animal for making stock/broth?
jul 26 '10 at 4:48
When baking what works well as a sugar substitute?
