meta user
network profile
| bio | website | |
|---|---|---|
| location | New York, United States | |
| age | ||
| visits | member for | 2 years |
| seen | Apr 22 at 22:54 | |
| stats | profile views | 10 |
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Feb 18 |
awarded | Caucus |
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Feb 15 |
awarded | Popular Question |
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Oct 11 |
awarded | Popular Question |
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Jun 8 |
awarded | Caucus |
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Nov 6 |
accepted | Knife to Cut Dough |
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Sep 9 |
awarded | Nice Question |
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Aug 7 |
comment |
Are the molecular gastronomy additives kosher? It might be a good idea to post this at judaism.stackexchange.com |
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Jun 1 |
accepted | How much warm is warm water? |
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May 31 |
awarded | Editor |
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May 31 |
comment |
Knife to Cut Dough @Joe Okay. Updated question with my specific case. |
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May 31 |
revised |
Knife to Cut Dough Clarified type of dough |
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May 31 |
comment |
Knife to Cut Dough @Joe I suppose bread dough. But aren't all doughs pretty much the same, with regards to slicing (assuming raw) |
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May 31 |
asked | Knife to Cut Dough |
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May 31 |
asked | How much warm is warm water? |
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May 26 |
comment |
Identifying Strands of Dough I think you misunderstood my question. I'm trying to find something to for the reader to use, not just me |
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May 25 |
awarded | Scholar |
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May 25 |
accepted | Identifying Strands of Dough |
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May 25 |
awarded | Student |
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May 24 |
awarded | Supporter |
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May 24 |
asked | Identifying Strands of Dough |
