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visits member for 4 years, 4 months
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Aug
13
awarded  Yearling
Jan
8
accepted Why is wine not a common ingredient in (meat) stock?
Jan
5
asked Why is wine not a common ingredient in (meat) stock?
Dec
1
awarded  Notable Question
Oct
8
awarded  Citizen Patrol
Sep
30
answered What are the differences between fresh beans and dried ones?
Sep
24
awarded  Critic
Sep
24
answered Where can I find the most complete possible list with raw products and their respective pH?
Sep
24
awarded  Informed
Sep
22
asked What is causing my sauerkraut to smell sweet?
Sep
22
asked What are the differences between fresh beans and dried ones?
Aug
13
awarded  Yearling
Dec
10
awarded  Notable Question
Sep
9
awarded  Popular Question
Aug
13
awarded  Yearling
Jun
8
awarded  Constituent
Jun
8
awarded  Caucus
Feb
22
awarded  Popular Question
Oct
6
answered Substitutions for greek yogurt?
Sep
17
comment Why are most enameled cast iron dutch oven's only rated up to 400-450 F?
Before the enamel hits Joe's extreme, high temps will also cause discoloration. It makes the pot look like something is burned to the bottom.