Taeraresh's user avatar
Taeraresh's user avatar
Taeraresh's user avatar
Taeraresh
  • Member for 13 years, 4 months
  • Last seen more than 11 years ago
  • Oakland, CA
19 votes

Why are there so many different pasta shapes?

7 votes

Can store bought salmon be used for sashimi?

7 votes

Is sushi so difficult?

3 votes

What cookbooks do you always come back to?

3 votes
Accepted

What Side Dish Sauces Should Be Promoted To Their Own Sauce?

3 votes

What can I do with a lot of sage?

3 votes

What fish have deliciously edible skins?

2 votes

Le Creuset vs. Lodge Enamel

2 votes

How do I make homemade Salsa thicker?

2 votes

How can I improve the presentation of the food I serve?

1 vote

How do I make tempura turn out light?

1 vote

Which food writers do you take to bed?

1 vote

How does one begin to create salsa?

1 vote

Looking for non-standard (i.e. no dill) fermented pickle suggestions

0 votes

Alternatives to serve with a tomato salad

0 votes

How do I make spicy mayonnaise like Japanese restaurants use for sushi?

0 votes

What are frying pan ridges for?

0 votes

What can I do with Hazelnuts and Walnuts?