Seasoned Advice
vwiggins
  • Member for 11 years, 4 months
  • Last seen more than 6 years ago
Profile Activity
Stats
2,946
reputation
1.8m
reached
68
answers
0
questions
Communities
About

I love to cook and I love good quality food and drink. In particular red wine, cheese and good cake.

I'm just about up on US/UK food translation as I lived in Chicago for a while, but still find it interesting that there is such a gulf in how we cook.

Away from the kitchen I'm a ScrumMaster who loves to read and thinks ice hockey and rugby are awesome.

Badges
View all badges
This user doesn’t have any gold badges yet.
14
silver badges
19
bronze badges
Top tags
View all tags
43
Score
4
Posts
6
Posts %
29
Score
6
Posts
9
Posts %
23
Score
4
Posts
6
Posts %
22
Score
5
Posts
7
Posts %
20
Score
6
Posts
9
Posts %
15
Score
4
Posts
6
Posts %
Top posts
View all questions and answers
All Questions Answers
Votes Newest
36
What is the rind of Brie cheese made of?
Nov 9 '12
12
How long should I cook pasta sauce?
Apr 6 '11
11
Kosher salt vs. Table salt for rib eye steak
Jan 24 '13
10
A simple way to make crushed ice?
Feb 14 '11
9
Why do English recipes of “sauce marchand de vin” call for Worcestershire sauce?
Apr 18 '12
8
Can I pre-cut sweet potatoes?
Nov 13 '12
8
What different uses do we assign to salted butter vs. unsalted butter?
Apr 6 '11
7
What do I need to know when moving from an electric hob to a gas hob
Feb 1 '11
7
How do you efficiently clean a leek?
Sep 7 '10
6
Advantages of using a non-glass teapot?
Oct 21 '10

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.