klypos

2,157 reputation

315

bio	website	microwavelegend.com
	location	Yorkshire
	age
visits	member for	2 years, 1 month
	seen	Sep 11 '12 at 15:03
stats	profile views	89

I am a chemist by profession. I needed to study industrial microbiology and pharmacology for professional reasons - and rather a lot of other stuff, but robotics, computers, finance and management don't count for much around here. I learned about Indoasian cookery by working in the only Indian restaurant in Egon Ronay's Good Food Guide, around 1975. Nuff said ...

	2,157 reputation	bio	website	microwavelegend.com	visits	member for	2 years, 1 month
315 badges		location	Yorkshire		seen	Sep 11 '12 at 15:03

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58 Answers

votes activity newest

15	Why is the alcohol content in British beer so weak?
11	Wok: Carbon steel or cast iron?
10	How to avoid the rhubarb teeth effect?
10	Olive oil gets bitter in blender?
6	What are the key ingredients in Worcester Sauce?

2,157 Reputation

+10	How long does it take for milk to spoil unrefrigerated?
+10	What is the difference between Alaskan King Salmon and Scottish Salmon?
+10	Why pressure cook rasmalai?
+10	Wok: Carbon steel or cast iron?

3 Questions

votes activity newest

10	Which cuisines (besides Hungarian) have a tradition of serving savory desserts?
3	What makes a hot dog a hot dog?
2	How To Get Flavour Into Dried Grains And Pulses

103 Tags

21 english-cuisine × 4	12 dessert × 3
20 history × 3	11 cast-iron
20 beer × 3	11 wok
18 baking × 6	10 storage-method × 4
14 substitutions × 4	10 rhubarb