5,486 reputation
11430
bio website gregcons.com/kateblog
location Ontario, Canada
age 54
visits member for 5 years, 1 month
seen 9 mins ago

I raised a chef, and I've been cooking for almost 40 years.


Sep
2
comment Can dry ice in a liquid poison you?
I recommend the contact information and other details about your company go in your profile, not in an answer
Sep
2
revised Can dry ice in a liquid poison you?
removed promotional material
Sep
1
revised “Old wild west” secret sauce
brought image inline
Aug
26
awarded  Good Answer
Aug
24
awarded  Nice Answer
Aug
23
answered Why are foods often packaged in weird measurements?
Jul
16
awarded  Yearling
Jul
15
reviewed Approve Toffee that is soft?
Jul
14
revised Is it ok to microwave veggies without water instead of blanching them in a pot of water?
better title - it's fine to microwave vegges in general
Jul
9
comment Can I use the leftover pickling brine?
disagree on the dupe - that is for brine that is quite old and had pickles in it. This is for salty and/or vinegary water that was heated up and then cooled. It doesn't have the same risks as brine that has had pickles, herbs, spices etc in it for ages and been exposed to air repeatedly.
Jul
6
revised What baked good involves crushed digestives, peanut butter, and marbled chocolate?
edited title
Jul
3
revised Make microwave popcorn in the oven
deleted 11 characters in body
Jun
28
answered What is the difference between boiled vegetables and stewed vegetables?
Jun
24
revised Fixing a beef broth with too much celery seed
added 6 characters in body; edited title
Jun
15
answered How do you cut/process a whole pineapple?
Jun
15
reviewed Reject How Did I Explode A Saucepan?
Jun
15
reviewed Close Why do the Japanese eat a lot of raw fish?
Jun
15
reviewed Leave Open Are can openers like the original Swing-A-Way sold under a different name now?
Jun
15
reviewed Reviewed What's the difference between Salami and Pepperoni?
Jun
15
reviewed No Action Needed Sprinkles on rolled icing