4,242 reputation
523
bio website
location West Virginia, United States
age 33
visits member for 2 years, 6 months
seen 7 hours ago

20h
reviewed Approve How do I get my chocolate chip cookies to turn out thick and soft?
2d
answered Is there a reason to not add salt when making a soup?
2d
reviewed Approve How large does an oven need to be to fit a 18 lbs turkey?
2d
reviewed Approve How to fry crispy bananas?
2d
reviewed Edit bread flour strength?
2d
revised bread flour strength?
Fixed grammar, spelling and format
2d
reviewed Approve Making vegetables (those with leaf) more “crunchy” (bite/tear off easily)
2d
reviewed Approve What are some tips for making Baklava?
2d
reviewed Edit Help identify a strange root vegetable
2d
revised Help identify a strange root vegetable
Fixed grammar, spelling
Dec
17
reviewed Reject Can someone identify this food?
Dec
16
comment How would I go about home smoking a ham joint?
Since this is the OP's first time curing and smoking, it might be advisable to try a smaller piece like a shoulder roast... A whole ham could be a pretty intimidating place to start.
Dec
16
comment Baking soda accident in pretzel dough - Can it be salvaged?
The manufacturer's site says it comes with 1/4 cup of baking soda... that's going to leave quite a lot of bitterness. If the dough doesn't taste too bad, I would boil it in plain water (there's no point in adding more soda to the water when you've got so much in the dough).
Dec
16
revised Low Hassle, Knead-Free Doughs
edited title for clarity
Dec
15
reviewed Approve Baking a cheesecake at 325 instead of 350
Dec
15
reviewed Approve What material wok did I get while thrifting today?
Dec
14
comment What kind of food components contain more energy?
There are isn't any starch in sugar, so I edited your question to use a broader term that covers the items you listed.
Dec
14
revised What kind of food components contain more energy?
corrected factual error
Dec
14
revised Should iodized salt be avoided when salting meat?
removed typo in title
Dec
12
comment Relating the Color of meat to doneness
I think this is too broad a question.... What type of meat, what cooking method, external color or internal color, what type and/or how long was it aged....?