Organizer Badge - Seasoned Advice

dec 12 '11 at 9:55

How long should I mature my mincemeat before making Mince Pies? — hobs 20727

dec 9 '11 at 18:14

Ingredients: Danish local specials — soegaard 2,255515

dec 7 '11 at 1:30

Fan bake vs bake — sdg 1,524311

nov 26 '11 at 19:48

I wanted to make homemade pickles, does it matter what type of salt I use? — Flimzy 815622

nov 17 '11 at 22:09

How to take care of the teflon coated cookware to ensure their long life? — derobert 6,3542143

nov 17 '11 at 16:33

How to know whether the teflon coated pan's life has reached end? — Kate Gregory 3,3881820

nov 1 '11 at 14:20

How to combat odor from pickled radishes inside refrigerator? — talon8 5,562936

oct 10 '11 at 16:13

How can I correct this Brandy Snaps disaster? — Katey HW 1,271516

sep 26 '11 at 16:12

(post deleted or otherwise unavailable) — Zombies 457314

sep 25 '11 at 17:41

Trying to adjust a recipe to recreate Peruvian “Tres Puntas” rolls — CesarGon 34615

sep 25 '11 at 15:01

Temperature probe recommendations? — Anna Lear♦ 12311

sep 24 '11 at 20:55

Are these beets still edible? — Henrik Söderlund 1,830414

sep 7 '11 at 13:25

Why do they put the jelly-like substance in pork pies? — Walter A. Aprile 1,40649

aug 26 '11 at 13:52

Is there a method for desalinating bacon? — mjobrien 1,192512

aug 26 '11 at 13:22

What’s a good alternative to rice wine vinegar? — Rincewind42 1,884211

aug 23 '11 at 22:24

How can I make breadcrumbs without a full, yeast-leavened loaf of bread? — Cos Callis 6,3351834

aug 18 '11 at 15:40

What sauce could I use for haddock? [closed] — Doug 1,7261924

jul 26 '11 at 14:12

What's the proper way to muddle mint for a julep or mojito? — hippietrail 327213

jul 25 '11 at 18:06

How can I safely improve my cutting technique — BaffledCook 7,04921554

jun 16 '11 at 15:56

How can I create a chicken substitute? — BobMcGee 12.4k2663

jun 14 '11 at 13:16

Pre-Cooking Steak in a bag, Any suggestions? — Dave Griffith 1,938512

jun 12 '11 at 18:20

Can Kebabs be frozen? — Techboy 1408

may 23 '11 at 2:34

Sticky corn starch croquette — Erik P. 2,5501827

may 21 '11 at 9:13

Salmon with green back — Rex Kerr 36618

may 4 '11 at 18:44

Is it safe to put rice in refrigerator? [closed] — Ed Brannin 1033

apr 29 '11 at 11:58

Ways to bar-b-que and smoke Kangaroo — Ray 3,13311046

apr 27 '11 at 0:22

High Carb (Calorically Dense), Low Glycemic Index (GI) [closed] — rumtscho♦ 26.7k259137

apr 24 '11 at 4:42

Cooking duck breasts — Eclipse 1,4721824

apr 21 '11 at 17:11

Is there a substitute for tahini in hummus? — Jarrod Dixon♦ 15117

apr 13 '11 at 11:45

(post deleted or otherwise unavailable) — MalsR 1113

apr 8 '11 at 1:59

Can I make pasta with quinoa flour? — sarge_smith 6,3691341

apr 5 '11 at 10:04

How do I get good results with marinaded venison? — ElendilTheTall 17.9k2453

mar 29 '11 at 14:10

What is a substitute for celery root in a soup? — Chris Cudmore 3,782932

mar 25 '11 at 15:55

(post deleted or otherwise unavailable) — Rinzwind 1,545518

mar 20 '11 at 21:26

How can I know whether a potato is too old? — nixy 844411

mar 13 '11 at 20:26

Why buy ground cinnamon instead of cinnamon sticks? — imz -- Ivan Zakharyaschev 1033

mar 10 '11 at 0:42

(post deleted or otherwise unavailable) — Jefromi♦ 14.1k32467

mar 5 '11 at 2:27

Can you put egg shells down the garbage disposal? — Ward 2,69641127

mar 2 '11 at 21:01

How to correctly use a whisk? — Martha F. 5,09111149

feb 28 '11 at 18:48

What can I add to frozen peas for more flavor? [closed] — Mien 6,46762783

feb 27 '11 at 5:57

How to prepare shirataki noodles to more closely resemble classic pasta? — O.O 1,1811719

feb 23 '11 at 20:41

(post deleted or otherwise unavailable) — TFD 13k11450

feb 14 '11 at 20:58

How many milliliters is a “pinch?” — zanlok 1,3261921

feb 10 '11 at 3:36

What is a good spicy potato wedges seasoning? — Orbling 2,5771914

feb 2 '11 at 15:32

Safety of Egg Yolk Glaze — michael 1,9521614

feb 1 '11 at 17:22

Does kimchi go bad? — Benoit 1527

jan 31 '11 at 13:02

How to prevent sticking and get a nice searing on scallops — vwiggins 2,251413

jan 30 '11 at 12:52

How can I store muscovado for longer once opened? [duplicate] — Allison 2,6981023

jan 21 '11 at 3:21

How necessary is it to marinade meat before making jerkies? — yacomink 1,114310

jan 13 '11 at 2:05

What are the differences between candy thermometers and meat thermometers? — Computerish 1,447313

jan 5 '11 at 18:29

“Post-marinating”? Is it a real term or do my taste buds deceive me? — Chad 1,563520

dec 20 '10 at 17:22

Oven Jerky a Possibility? — boxed-dinners 1,2801515

dec 1 '10 at 4:26

How long will uncooked chicken keep in the fridge? — Ryan Elkins 3,49132349

nov 14 '10 at 1:04

(post deleted or otherwise unavailable) — Foodrules 1,472315

nov 7 '10 at 11:22

(post deleted or otherwise unavailable) — FoodTasted 2,12311118

oct 27 '10 at 12:37

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? — Mehper C. Palavuzlar 3482516

oct 13 '10 at 21:08

When curing sausage, which is more important temperature or humidity? — colethecoder 587413

oct 9 '10 at 18:08

How can I make my risotto less firm? — Julio 1,0091024

sep 8 '10 at 18:31

Is it possible to have sushi pizza? — Joel Spolsky 1,0122816

sep 7 '10 at 13:59

(post deleted or otherwise unavailable) — Bob 5,6721124

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