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visits member for 4 years, 9 months
seen Aug 25 at 7:02

Jun
18
comment Can I learn to like more vegetables?
@DjordyWinckler vomiting after eating certain foods is definitely not normal, but certain food allergies and intolerances can cause vomiting. If you throw up after eating something, an intolerance or allergy is a possible cause. You physician can help you test for that.
Jun
18
comment Can I learn to like more vegetables?
If eating vegetables actually induces vomiting, it might be best to ask your doctor.
Jun
16
comment Can I learn to like wine?
+1 for ask a wine merchant. As a former wine merchant I can tell from experience wine merchants absolutely love helping someone find a good fit. If after you tried it you go back for round two, telling the merchant what you did enjoy and what you didn't enjoy so they can adjust their advice from there will make their day.
Jun
16
comment Can I learn to like wine?
From a personal perspective, I have always enjoyed wine, and still do. Nowadays, I quite often pair food with good quality craft beers. I often prefer a beer pairing over a wine pairing. There is nothing wrong with that. You don't have to learn to like anything. If you don't like wine, don't drink it.
Jun
14
awarded  Teacher
Jun
13
answered How Did I Explode A Saucepan?
Apr
8
answered Does the Philips Air-fryer work as well as a standard deep-fryer?
Oct
23
comment Why do my pizzas get such hard crusts?
I know of one microwave oven that had not only a "pizza" setting, but also a "party pizza" setting. It was during my student days, and when making pizza we strictly used the party pizza setting for parties, and the regular pizza setting for other occasions. We never noticed a difference between the two, but then again, our pizzas were pretty bad to start with.
Oct
20
awarded  Editor
Oct
20
revised How much salt is needed for “Coq au vin”
spelling of coq au vin
Oct
20
suggested approved edit on How much salt is needed for “Coq au vin”
May
31
awarded  Supporter
Dec
21
comment Shredded steak for south east asian dish
Don't freeze the meat. Use a good sharp knife. That should suffice. If you don't have a good sharp knife, then you can resort to such trickery as firming up the meat in the freezer, at the price of reduced flavour, and reduced tenderness (ideally, you want to make sure the meat is freshly cut, and at room temperature when it goes into the pan. Which is impossible when cutting it cold)