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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.


Aug
28
reviewed Reject What is the critical ratio of eggs to potatoes between an egg salad and a potato salad?
Aug
28
revised What are the key ingredients in Worcester Sauce?
edited title
Aug
27
awarded  Proofreader
Aug
27
reviewed Reject What makes creme brulee set?
Aug
24
answered How do you get a poached egg to coagulate evenly and professionally?
Aug
23
answered How do you tell if pickles/cucumbers have gone bad
Aug
22
comment Does freezing butter or margarine change the properties?
Also if you have a lot of butter, consider making some flavoured butters, which are tasty and super-useful.
Aug
21
comment How do I maximize the shelf life of my homemade hot sauce?
Botulism isn't the only reason a foodstuff can go bad...
Aug
21
answered How do I maximize the shelf life of my homemade hot sauce?
Aug
17
reviewed Reject What should I look for in strawberries at the market?
Aug
17
answered Stew in the oven or on the stove, does it make a difference?
Aug
15
comment Clumpy yogurt conundrum
Band name! Yes!
Aug
15
comment Can I make white chocolate brownies based on a normal brownie recipe?
Recipe requests are not valid on Seasoned Advice unfortunately. VTC.
Aug
8
comment Chicken marinade with soy sauce - have I done something wrong?
I assume you put the chicken in the refrigerator. Did you cover it?
Aug
6
awarded  Nice Answer
Aug
6
answered Can I use gelatine in Creme Brulee
Aug
4
comment How to mimic Giordano's Pizza CRUST at home ? (part 1)
Can you include details on how you have attempted the crust in the past? Ingredients, cooking technique etc.?
Aug
4
comment How do I learn to cut/chop ingredients?
Sure, you can pay as little or as much as you like. I'd rather pay a little extra and get a quality product that will last me longer. Steel composition isn't the only factor. You buy cheap, you buy twice.
Aug
4
comment Why does my olive oil smoke/burn when I fry with it?
I am currently making the transition from (non-virgin) olive oil to grapeseed oil, the latter being much more versatile, I find.
Aug
4
awarded  Strunk & White