4,446 reputation
103067
bio website facebook.com/Agdron
location Philadelphia, PA
age 26
visits member for 3 years, 8 months
seen 20 hours ago

I'm not real. Neither is everything else. You are all alone and everything is a figment of your imagination.


Aug
10
comment Can I still save my solid block of jam?
@Erik, I'm glad everything worked out for you. :)
Aug
10
comment How do I decrease the saltiness in pork meatballs?
@GdD because of the duality of the meaning, I even made a note that my methods doesn't physically lower the salt content, only the perception.
Aug
9
awarded  Enlightened
Aug
9
reviewed No Action Needed Is there a comprehensive overview of food colors?
Aug
9
reviewed Reviewed How long does pancake batter last in the fridge?
Aug
9
reviewed No Action Needed Is it safe to eat raw eggs?
Aug
9
reviewed Reject What is this type of hot plate and how do I use it?
Aug
9
awarded  Nice Answer
Aug
9
answered Color changes in ground beef?
Aug
9
comment Is it safe to eat the clam that didn't open?
@ychirea1 the smell of seafood that have gone bad can definitely be smelled over garlic.
Aug
9
revised Is it safe to eat the clam that didn't open?
added 859 characters in body
Aug
9
reviewed Leave Closed How do we decide between gas, induction, and electric (ceramic) stoves?
Aug
9
reviewed Reopen Can I use oil in marinades for dehydrated mushrooms?
Aug
9
reviewed Close What do I substitute for Greek yogurt in a pizza dough?
Aug
9
reviewed No Action Needed (Is it safe?) Preparing Breakfast in Bulk
Aug
9
reviewed No Action Needed Turning regular noodles into no-boil noodles
Aug
9
reviewed Reviewed Adjusting cooking temperature and time
Aug
9
comment Adjusting cooking temperature and time
Wait a second... why do you need to raise the temperature to 390F? I took a look at the original post and your concern was because there is an raw egg in the mixture. But eggs are pasteurized at much lower temperature than that.
Aug
9
reviewed No Action Needed What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?
Aug
9
comment What is the inside texture of a Japanese croquette?
This does not provide an answer to the question. To critique or request clarification from an author, leave a comment below their post - you can always comment on your own posts, and once you have sufficient reputation you will be able to comment on any post.