4,888 reputation
528
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location West Virginia, United States
age 34
visits member for 2 years, 11 months
seen 14 hours ago

Feb
14
revised Pasteles are too salty
typo
Feb
14
reviewed Approve What international cooking terms sound similar but have different meanings?
Feb
12
reviewed Approve Tomato bisque soup too sweet
Feb
11
revised Will Cinnamon ever dissolve in a cocktail?
fixed typo and clarified title
Feb
11
revised Mochi: pounded vs. from rice flour
corrected typo
Feb
11
revised Can you help me identify these cookies?
added 253 characters in body
Feb
10
reviewed Edit Can an enameled dutch oven be used for stir frying?
Feb
10
revised Can an enameled dutch oven be used for stir frying?
Added "enameled" to the title; relevant since the top answer specifically addresses it
Feb
8
reviewed Reject What is substitute for rum in baking?
Feb
6
comment Substituting Lard for Soy Shortening
Can you clarify your statement that the lard "has more water"?
Feb
5
comment Does preferment add sourness to taste of bread?
Can you clarify your terminology? In most contexts preferment is used as a general term that can include many distinct processes including prolonged autolysis/soaker, sponge/biga/poolish, pâte fermentée, or sourdough starter.
Feb
5
reviewed Approve What oil is best for seasoning a cast-iron skillet
Feb
3
answered How long can I keep unleavened dough at room temperature?
Feb
1
reviewed Approve What exactly is “Sushi Grade” fish?
Jan
30
reviewed Approve How to keep a chocolate fondue in a liquid form?
Jan
28
revised Making saucisson sec from salami at home
spelling
Jan
27
revised Flank Steak Sous Vide - Blood Spots?
clarity
Jan
27
revised Why does my ganache keep breaking?
spelling and punctuation
Jan
27
answered Flank Steak Sous Vide - Blood Spots?
Jan
27
answered Making saucisson sec from salami at home