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vwiggins
  • Member for 12 years, 2 months
  • Last seen more than 7 years ago
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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.

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Top posts
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All Questions Answers
Score Newest
answer
36
What is the rind of Brie cheese made of?
Nov 9, 2012
answer
12
How long should I cook pasta sauce?
Apr 6, 2011
answer
11
Kosher salt vs. Table salt for rib eye steak
Jan 24, 2013
answer
10
A simple way to make crushed ice?
Feb 14, 2011
answer
9
Why do English recipes of “sauce marchand de vin” call for Worcestershire sauce?
Apr 18, 2012
answer
8
Can I pre-cut sweet potatoes?
Nov 13, 2012
answer
8
What different uses do we assign to salted butter vs. unsalted butter?
Apr 6, 2011
answer
7
What do I need to know when moving from an electric hob to a gas hob
Feb 1, 2011
answer
7
How do you efficiently clean a leek?
Sep 7, 2010
answer
6
Advantages of using a non-glass teapot?
Oct 21, 2010

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