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location Pennsylvania
age 30
visits member for 3 years, 7 months
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May
15
awarded  Popular Question
Apr
23
awarded  Famous Question
Apr
22
awarded  Nice Answer
Mar
25
awarded  Popular Question
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24
awarded  Notable Question
Mar
18
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awarded  Notable Question
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?
Feb
11
awarded  Caucus
Feb
6
revised Salad dressing- does it go bad fast if it is creamed in a blender?
added 18 characters in body
Jan
25
awarded  Yearling
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.
Jan
18
accepted How could buffalo chicken dip be stabilized?
Jan
16
comment How could buffalo chicken dip be stabilized?
@Aaronut, that sounds more like an answer than a question.
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.
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
Jan
15
asked How could buffalo chicken dip be stabilized?
Jan
15
revised Why did my hollandaise sauce break when adding spices?
deleted 4 characters in body
Jan
13
revised Mustard-fried burger patty
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Jan
13
awarded  Popular Question