meta user
network profile
| bio | website | twitter.com/lauradobrzynski |
|---|---|---|
| location | New York, United States | |
| age | ||
| visits | member for | 1 year, 10 months |
| seen | 19 hours ago | |
| stats | profile views | 343 |
Associate Product Manager at Stack Exchange.
I like to cook, and I love my CSA. I write about those things on this little blog.
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May 12 |
awarded | Popular Question |
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Apr 26 |
comment |
How to make crispy/dry potato chips/crisps? Could you add an explanation (and preferably a citation that confirms your statement) about "potato chips are technically a form of glass"? I really don't know what you mean by that. |
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Apr 26 |
comment |
Vegetable tacos Hi, and welcome to Seasoned Advice! I'm not sure that your question right now is a good fit for our site: firstly, it sounds like a recipe request, which is not allowed, per the community FAQ. In addition to that, you're pretty vague about what you're looking for - what does "like beef tacos" mean? Are you looking for taste, texture, nutritional makeup? If you make some edits to come up with a more specific question that isn't just a request for a recipe, you'll get some great answers here; otherwise I'm afraid we'll have to close it. |
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Apr 15 |
awarded | Popular Question |
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Mar 28 |
reviewed | Edit What cookbooks do you always come back to? |
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Mar 28 |
revised |
What cookbooks do you always come back to? fixed a broken link |
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Mar 28 |
reviewed | Looks Good What is a good resource for learning about Molecular Gastronomy? |
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Mar 28 |
reviewed | Edit Make chocolate with a high melting point? |
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Mar 28 |
revised |
Make chocolate with a high melting point? fixed broken link |
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Mar 28 |
reviewed | Edit Has anyone ever tried birch sap as a tonic? |
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Mar 28 |
revised |
Has anyone ever tried birch sap as a tonic? updated broken link |
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Mar 28 |
awarded | Custodian |
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Mar 28 |
reviewed | Looks Good Are some flavour pairings known to work better than others (and if so, why)? |
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Mar 27 |
comment |
How can I make yeast- and gluten-free pizza dough? @SAJ14SAJ I think it's more a question of what to substitute for gluten and yeast to achieve a traditional pizzalike consistency. Most gluten-free recipes, including the one you linked to, still contain yeast, which the OP can't use. |
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Feb 28 |
comment |
How can I make zucchini bread less moist? Do you have a good source for what the "expected" temperatures and baking times would be for quickbread with fresh produce? |
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Feb 28 |
comment |
How can I make zucchini bread less moist? Yeah, I normally make muffins, but felt like doing bread this time. I'll definitely look for another recipe, just wondering what the proper ratios would be for flour and fresh zucchini - or if I just need to do a better job squeezing water out of the zucchini before I use it. |
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Feb 28 |
comment |
How can I make zucchini bread less moist? I made one loaf, I think my pan is 10x5x3"? My zucchini was fresh - I did pat it dry. I think it might need to be pressed/dried more, though. And yes, I inserted a toothpick, it came out clean, and it was springy. |
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Feb 28 |
asked | How can I make zucchini bread less moist? |
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Feb 28 |
awarded | Popular Question |
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Feb 19 |
awarded | Constituent |
