313 reputation
1414
bio website
location California
age 25
visits member for 3 years, 5 months
seen 1 hour ago

Oct
25
comment What order should I add ingredients when making soup?
It's still too broad. You really should take the suggestion of splitting it into smaller questions. You've already identified four questions on this page, it seems like it would be easy to make more focused "question threads" using those.
Oct
21
comment How to see if cast iron cookware is enameled?
I agree that magnets might be a bit too strong. I wonder if magnetizing a needle and trying with that instead would work better?
Oct
13
revised Substitutes for wheat flour and their challenges in baking
Made things a little clearer
Oct
13
suggested suggested edit on Substitutes for wheat flour and their challenges in baking
Sep
28
comment What is levure equivalant in America?
Can you link to the recipe? French-speaking people might have a better idea by seeing the whole thing.
Jul
4
comment How to travel with a cake overseas?
@giovanni you could ask that particular question. I am a bit doubtful that the precautions you'd take in an airplane for some number of hours would be the same as on a bike for five minutes.
Feb
21
comment Garlic Overflow — Why won't my olive oil stay in its jug?
Seasoned Advice has a lot of content relating to botulism in various contexts. You may also be interested in this answer, in addition to Yami's link.
Feb
20
comment Substitute for rooster
Roosters have more protein? Or do you mean that for the same size, a rooster will have less fat and more meat than a hen, not that the meat actually contains more protein?
Jan
26
comment How to make a brewed tea at work?
I have two problems with this answer. 1- The OP wants to make warm tea, not a cold drink. 2- I'm sure the OP would rather use their own tea rather than Keurig's. I think they were just accentuating the lack of resources in the kitchen.
Jan
9
comment How should I store eggs in the refrigerator?
If they're less likely to break and safer with the rounded end up, why are they universally in the cartons with the rounded end down?
Oct
17
comment Why do the bottoms of my cookies look like cakes?
I'd eat those. Toss 'em my way if you don't want them, in the spirit of not wasting food and stuff...
Oct
3
revised What is yellow rock sugar, for pho?
Incorporated link to text
Oct
3
suggested suggested edit on What is yellow rock sugar, for pho?
Sep
28
revised What can I do to make sure plaice filet doesn't get dry?
Cleaned up a bit
Sep
28
suggested suggested edit on What can I do to make sure plaice filet doesn't get dry?
Sep
24
revised What is the difference between green, white and black tea?
Reduced picture size and slightly tweaked formatting
Sep
24
suggested suggested edit on What is the difference between green, white and black tea?
Sep
13
awarded  Civic Duty
Aug
30
comment What's the difference between “baby lamb” and “lamb”?
@Jefromi No, we're talking about sheep here, not goats.
Aug
21
revised What are the signs of a watermelon past its best?
Title precision