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Erica

Interested in mid-century cooking and recipes, and the way things have changed since then.

55
answers
32
questions
~358k
people reached
  • South Carolina
  • Member for 5 years, 7 months
  • 1,256 profile views
  • Last seen 9 hours ago

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Top Tags (109)

Score 48
Posts 20
Posts % 23
Score 39
Posts 10
Score 38
Posts 5
Score 37
Posts 3
Score 34
Posts 4
Score 28
Posts 4
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Top Posts (87) All Questions Answers | Votes Newest

31 Why do you need raw milk to make butter? Mar 14 '17
28 Why do you shred cheese before adding it to a sauce? May 8 '17
25 How to replace booze in eggnog? Dec 12 '17
25 Why does cooked fruit seem to retain more heat than the other foods in the recipe? Mar 10 '15
18 How can I cook an egg to win at egg tapping? Apr 13 '17
16 What does “wedge” mean, as in “wedge” a head of Cabbage? Mar 15 '17
15 How to stop burning raisins in my fruit scones Feb 6 '16
13 What nut did I find? Sep 5 '15
13 What's the benefit of chilling my cookie dough before baking? Dec 13 '17
12 What's the difference between a cobbler, crisp, crumble, buckle, and betty? Jan 10 '16
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