User Taeraresh - Seasoned Advice

Taeraresh

Member for 13 years, 4 months
Last seen more than 11 years ago

Oakland, CA

18 Answers

Score Activity Newest

19 votes

Why are there so many different pasta shapes?

answered Sep 30, 2010 at 20:18

7 votes

Can store bought salmon be used for sashimi?

answered Oct 28, 2010 at 1:42

7 votes

Is sushi so difficult?

answered Aug 21, 2010 at 20:59

3 votes

What cookbooks do you always come back to?

answered Jul 21, 2010 at 19:24

3 votes

Accepted

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

answered Aug 22, 2010 at 1:55

3 votes

What can I do with a lot of sage?

answered Aug 23, 2010 at 21:48

3 votes

What fish have deliciously edible skins?

answered Oct 30, 2010 at 0:51

2 votes

Le Creuset vs. Lodge Enamel

answered Dec 14, 2010 at 6:05

2 votes

How do I make homemade Salsa thicker?

answered Sep 30, 2010 at 19:33

2 votes

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

answered Aug 25, 2010 at 15:11

1 vote

How do I make tempura turn out light?

answered Sep 5, 2010 at 13:56

1 vote

Which food writers do you take to bed?

answered Jul 21, 2010 at 19:32

1 vote

How does one begin to create salsa?

answered Aug 8, 2010 at 1:20

1 vote

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

answered Aug 22, 2010 at 1:28

0 votes

Alternatives to serve with a tomato salad

answered Aug 22, 2010 at 17:13

0 votes

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

answered Apr 25, 2011 at 15:41

0 votes

What are frying pan ridges for?

answered Nov 2, 2010 at 2:16

0 votes

What can I do with Hazelnuts and Walnuts?

answered Oct 28, 2010 at 1:36