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seen May 20 at 16:45

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awarded  Explainer
May
16
awarded  Altruist
May
14
comment What parasites are problematic in sous vide?
@setek - Your original answer was fairly comprehensive and authoritative (even if it didn't specifically mention parasites). If you still have the content, it would be worth integrating along with this information as a resource for anyone else coming across this question.
May
12
comment What parasites are problematic in sous vide?
Setek throws down the gauntlet. Anyone else?
May
8
awarded  Investor
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10
awarded  Notable Question
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25
awarded  Yearling
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awarded  Popular Question
Jul
6
answered Do I need a juicer?
Jul
2
comment What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”
To Yuji's point, it had better taste good. Meat "wastage" is as serious a crime as beer spillage
Jun
2
comment What can I cook for Indian guests without trying to mimic Indian cuisine?
+1 on Indian Chinese. Hakka Chinese was one of my favorite foods when I lived in Canada
May
26
comment Substituting tomatillos
+1 - I was going to recommend the most unripe, fleshy tomatoes you can find. The have the tartness you're looking for and because they haven't had time to develop much seeds, they'll hold up to cooking.
May
23
awarded  Enthusiast
May
23
awarded  Commentator
May
23
comment Are Twiglets an “extruded snack”?
Maybe we just need this translated into English....er 'Merican
May
20
comment New takes on recipe format
Image works in FF4 not in Chrome
May
16
answered How to bake a veiny cake?
May
15
comment Does it take a special type of blender to make smoothies?
+1 on the Vita-mix. Unfortunately, it's our $400 smoothie machine
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8
awarded  Student
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awarded  Scholar