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Film and TV VIP. Seeker of the peace. Part-time chandelier cleaner. A legend in his own time. Oppressor of champions. Soldier of fortune. World traveler. Bon vivant. All around good guy. International lover. Casual hero. Wandering Minstrel. Defender of Reason. Philosopher. Wars fought, bears wrestled, radioactive pigs slaughtered, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


2h
revised Why did my Chickpea water congeal?
edited title
2h
answered Why did my Chickpea water congeal?
3h
revised How long should I cook a steak to make it medium rare?
added 30 characters in body
3h
answered How long should I cook a steak to make it medium rare?
4h
comment can i use whole eggs instead of egg yolks?
You don't need to waste the egg whites. Make meringue!
Aug
20
comment I added more water to my ciabatta dough by accident
It's an old adage, I can't lay claim to it. I have found it applies to many things in life :)
Aug
20
answered How do I know when my sauce is reduced enough?
Aug
20
answered Sweet and sour chicken not sticky
Aug
20
answered I added more water to my ciabatta dough by accident
Aug
18
reviewed Delete What to do with dehydrated potatoes tainted black?
Aug
18
reviewed Approve pudding tag wiki excerpt
Aug
18
comment Why is my chocolate fudge not that dark?
What are you using to make the fudge chocolate flavoured?
Aug
18
revised How to avoid stiffness and crispness of toasted/oven baked bread sandwiches
deleted 3 characters in body
Aug
18
comment How to avoid stiffness and crispness of toasted/oven baked bread sandwiches
If it was plastic, it wouldn't be foil, it would be film. :P
Aug
18
answered How to avoid stiffness and crispness of toasted/oven baked bread sandwiches
Aug
15
comment refriged eggs for 2plus months, are they still good?
Crack one open and see if it's gone off...
Aug
14
awarded  Notable Question
Aug
14
answered How long can I store whipped cream for?
Aug
14
revised How long can I store whipped cream for?
edited title
Aug
14
reviewed Reject alternative leavening agents other than baking powder, and their ratios of substitution