meta user
network profile
| bio | website | |
|---|---|---|
| location | Pennsylvania | |
| age | 29 | |
| visits | member for | 2 years, 3 months |
| seen | 2 days ago | |
| stats | profile views | 194 |
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May 15 |
awarded | Popular Question |
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Apr 23 |
awarded | Famous Question |
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Apr 22 |
awarded | Nice Answer |
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Mar 25 |
awarded | Popular Question |
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Mar 24 |
awarded | Notable Question |
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Mar 18 |
awarded | Notable Question |
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Mar 17 |
awarded | Notable Question |
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Feb 23 |
comment |
How can I make low sodium (140mg or less per serving) pancakes / waffles? What about the baking soda--sodium bicarbonate--used to make the products fluffy? |
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Feb 11 |
awarded | Caucus |
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Feb 6 |
revised |
Salad dressing- does it go bad fast if it is creamed in a blender? added 18 characters in body |
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Jan 25 |
awarded | Yearling |
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Jan 18 |
comment |
How could buffalo chicken dip be stabilized? It looks like Velveeta includes sodium alginate that would work as an emulsifier for the dip. |
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Jan 18 |
accepted | How could buffalo chicken dip be stabilized? |
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Jan 16 |
comment |
How could buffalo chicken dip be stabilized? @Aaronut, that sounds more like an answer than a question. |
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Jan 16 |
comment |
How could buffalo chicken dip be stabilized? Great points. I like the starch idea--I've used that in melted cheese scenarios with success in the past. |
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Jan 15 |
comment |
How could buffalo chicken dip be stabilized? I guess what I was getting at is that this is something that shows up at parties, so it's not that folks are all using the same recipe. But, for reference, here's the one from the photo. browneyedbaker.com/2011/02/01/buffalo-chicken-dip-recipe |
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Jan 15 |
asked | How could buffalo chicken dip be stabilized? |
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Jan 15 |
revised |
Why did my hollandaise sauce break when adding spices? deleted 4 characters in body |
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Jan 13 |
revised |
Mustard-fried burger patty added 7 characters in body |
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Jan 13 |
awarded | Popular Question |
