network profile
| bio | website | andrew.cmu.edu/user/edean |
|---|---|---|
| location | Pittsburgh, PA | |
| age | ||
| visits | member for | 9 months |
| seen | Sep 25 '12 at 15:57 | |
| stats | profile views | 10 |
logic grad student, Carnegie Mellon
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Sep 25 |
accepted | Should I not sear and broil eye of round the way that I do filet mignon or chuck tenderloin? |
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Sep 25 |
comment |
Should I not sear and broil eye of round the way that I do filet mignon or chuck tenderloin? Thank you so much. |
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Sep 23 |
asked | Should I not sear and broil eye of round the way that I do filet mignon or chuck tenderloin? |
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Aug 22 |
awarded | Scholar |
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Aug 22 |
accepted | Wine selection when dining on horse meat? |
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Aug 22 |
comment |
Wine selection when dining on horse meat? @BaffledCook, ah I see. Danke! |
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Aug 22 |
comment |
Wine selection when dining on horse meat? @BaffledCook, when you say that's a fashion thing, am I right that you're saying there's really no reason beyond that? Or is there actually some affinity between an aged white and a young red in terms of flavor/taste that undergirds such a fashion? (I'm really not an oenophile, and I enjoy all of this feedback.) |
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Aug 21 |
awarded | Supporter |
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Aug 21 |
awarded | Student |
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Aug 21 |
comment |
Wine selection when dining on horse meat? Since my question quickly got a downvote, I'll clarify my own thinking here: I view the wine selection for the meal as "ingredient selection and use." But if I've misinterpreted the FAQ and this is actually off-topic here, I will happily remove the question posthaste. |
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Aug 21 |
asked | Wine selection when dining on horse meat? |
