meta user
network profile
| bio | website | stackoverflow.com/users/47550/… |
|---|---|---|
| location | Minneapolis, MN | |
| age | 40 | |
| visits | member for | 2 years, 9 months |
| seen | Dec 31 '12 at 20:54 | |
| stats | profile views | 29 |
Dear home cook...
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Jan 9 |
awarded | Notable Question |
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Dec 31 |
comment |
Advice on meat cuts for German rouladen What is a Publix? |
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Dec 25 |
revised |
Horseradish substitute in creamy chowder added 149 characters in body |
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Dec 25 |
asked | Horseradish substitute in creamy chowder |
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Dec 21 |
awarded | Popular Question |
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Sep 10 |
awarded | Popular Question |
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Feb 19 |
awarded | Popular Question |
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Jan 1 |
accepted | Advice on meat cuts for German rouladen |
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Dec 31 |
comment |
Advice on meat cuts for German rouladen +1 Awesome answer. Thanks! |
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Dec 31 |
asked | Advice on meat cuts for German rouladen |
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Aug 13 |
awarded | Yearling |
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Mar 13 |
comment |
What spices taste umami? Are you or someone you know/love allergic to MSG? If not, what is your opposition to using it? It is a naturally-occurring substance but as with many things, a small number of people are allergic to it. |
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Mar 13 |
revised |
What spices taste umami? added 521 characters in body |
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Mar 13 |
answered | What spices taste umami? |
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Mar 10 |
awarded | Critic |
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Mar 10 |
comment |
How to make fluffy rice and which type of type of rice to use? +1 Nice answer but i disagree with the note about sauteing the rice. The sauteing will actually crack the grain thus allowing the starch inside to leak out and cause for more clumping rather than less. Though the process does make for a nicer pilaf. |
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Mar 9 |
accepted | How to prepare shirataki noodles to more closely resemble classic pasta? |
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Mar 7 |
answered | What would be the difference between frying vs baking meatballs? |
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Mar 6 |
answered | How do you properly soak and cook barley? |
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Mar 5 |
revised |
Uses for brewers/nutritional yeast? added 132 characters in body |
