4,446 reputation
103067
bio website facebook.com/Agdron
location Philadelphia, PA
age 26
visits member for 3 years, 8 months
seen 1 hour ago

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


Aug
24
comment Milk with Nettle Tea
Just to clarify so there is no misunderstanding, are you referring to Stinging Nettle tea as in the weed/herb and NOT Nestle tea as in the brand?
Aug
24
comment What natural ingredient besides honey and fats can I use to bind a mixture of powders together?
Can you give us a little more detail about why you wish to "bind a mixture of powders together?" I'm not sure I understand what you are trying to achieve. Is your goal to turn super food powder into something that you can chew instead of making a "smoothie" as it was intended for?
Aug
21
comment Can one still cook using 14 chromosome wheat?
Welcome fabrice d to Seasoned Advice. Unfortunately from my perspective this question seem to be out of our scope. Despite having loosely to do with food, this seems more like a biology question(identifying and sourcing this "14 chromosome wheat") and health question (linking Celiac problems with the 42 chromosome wheat).
Aug
20
comment Can we drink camomile tea with food or supplements?
There are plenty of tea made from things aside from tea leaves. There are plenty of fruit based teas, Rosebud/rose hip teas, Chrysanthemum tea, Hibiscus leave tea, and there is even a series of tea called "Blooming Flower" tea which is essentially a whole dried flower that blooms out as you steep it.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
Welcome Naomi to Seasoned Advice. It seems like your question is essentially "What is the point of going to a Michelin Three Star Restaurant if the star chef isn't there?" This seems very opinion-based and not really a good format for this site.
Aug
18
comment How to cook rice for 60 people
It is certainly possible to do all 60 servings in one go but you would need at least a 20 quart stock pot/pan to do so. Breaking it down to 30 servings seems much more manageable. But if you have pots and pans big enough to accommodate that, there is no reason not to.
Aug
18
comment How to cook for a big group
Do you mind posting your curry recipe? This might help people answer your question.
Aug
17
comment Why did my pie with cantaloupe come out bitter?
Also I assume since the cantaloupe is homegrown, you have more cantaloupe. Taste the other cantaloupe and let us know if it tastes bitter or not.
Aug
17
comment Why did my pie with cantaloupe come out bitter?
Hello Welcome to Seasoned Advice Stephanie M! Unless you give us more details it will be very tough if not impossible for us to determine what might have caused the bitterness. Please use the edit functionality to add the recipe of the paradise pie.
Aug
17
comment Can I replace brown sugar with white sugar without using molasses in cookies?
Related: cooking.stackexchange.com/q/14872/8305
Aug
17
comment Why is it recommended to blanch onions before pickling them?
This looks more than a common than an answer.
Aug
14
comment Bananas are radioactive…so how many exactly would you have eat to die? Is it possible to calculate?
I'm not sure this question is on-topic. True its about bananas... which is a food, but... this is more health and science related which is off-topic.
Aug
13
comment Why did my Chiffon Cake collapse?
Did you just use a regular cake pan?
Aug
11
comment How to store hard boiled eggs that are peeled so to avoid moisture build up?
What makes you think putting the eggs in water will protect it from germs?
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
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
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
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.
Aug
8
comment Is it safe to eat the clam that didn't open?
@GdD I think its more about statistics. Generally mussels will have a much higher chance of being bad if its closed compared to clams. So as a catchall "safe" answer, mussels are considered bad if its shell is closed after steaming.