Seasoned Advice
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logophobe
  • Member for 9 years, 6 months
  • Last seen more than 1 year ago
  • St. Paul, Minnesota, USA
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2.4m
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answers
4
questions
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About

Semi-professional foodie, home chef, mixologist, and nerd.

Also a truly horrifying person and not to be trusted.

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113
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19
Posts
9
Posts %
69
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10
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5
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54
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4
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11
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50
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Top posts
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All Questions Answers
Score Newest
answer
80
Are there any advantages to freshly ground salt?
Jan 31, 2017
answer
63
Why does diluted half & half not make a substitute for whole milk?
Mar 7, 2018
answer
54
How do I convey an order for over medium eggs without runny yolks?
Mar 2, 2017
answer
36
Labeling Food for the Freezer
Jan 7, 2016
answer
29
Should I taste-test food before serving it?
Jul 31, 2014
answer
28
Are limes and lime juice more acidic than lemons and lemon juice?
Aug 15, 2014
answer
25
Are carrots dyed orange?
Apr 5, 2016
answer
24
Does it make sense for a cake icing recipe to call for vinegar but not baking soda?
Aug 7, 2016
answer
21
How are pulses split into dal?
Jun 14, 2018
answer
18
pressure cooker overflowing while cooking soup
Nov 28, 2016
Top Meta posts
4
5
9
What is this question intended to mean?
3
But I already ate it! (Should this question be closed?)

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