Seasoned Advice
user avatar
user avatar
user avatar
papin
  • Member for 11 years, 10 months
  • Last seen more than 3 years ago
Profile Activity
Stats
12,049
reputation
3.9m
reached
105
answers
13
questions
Communities
About

Physicist and foodie.

Badges
View all badges
8
gold badges
40
silver badges
70
bronze badges
Top tags
View all tags
218
Score
6
Posts
5
Posts %
199
Score
5
Posts
4
Posts %
116
Score
11
Posts
9
Posts %
105
Score
11
Posts
9
Posts %
49
Score
7
Posts
6
Posts %
47
Score
7
Posts
6
Posts %
Top posts
View all questions and answers
All Questions Answers
Score Newest
answer
169
Why add salt to the water when cooking pasta?
Jul 21, 2010
question
45
How do I pick a watermelon at the supermarket?
Jul 14, 2010
answer
34
What is the purpose of creaming butter with sugar in cookie recipes?
Jul 25, 2010
question
25
What is that gooey stuff from okra?
Sep 27, 2010
question
22
Why is carrot juice so sweet?
Jul 11, 2010
answer
22
Are there any reasonable substitutions for lemon juice?
Jul 16, 2010
answer
21
What's the white liquidy substance that can appear when cooking salmon?
Jul 16, 2010
answer
19
Is there any difference between chopped and crushed garlic in cooking?
Jul 11, 2010
answer
19
What is the difference between butterscotch, caramel, and toffee?
Jul 25, 2010
answer
18
What are some good substitutes for salt for those on low sodium diets?
Aug 9, 2010
Top Meta posts
4
3
7
Where can I read about the spirit of this site?
7
What's our policy on dead links?
5
Outside Link Useage
3
Create a "recipes" meta site
3
Shorter links to questions

Your privacy

By clicking “Accept all cookies”, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy.