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templatetypedef
  • Member for 9 years, 10 months
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9 votes
3 answers
8k views

Why do we eat unripened chili peppers?

9 votes
3 answers
4k views

Chemically, what happens when you temper an egg?

7 votes
1 answer
647 views

Making a literal thousand-layer cake?

5 votes
3 answers
9k views

Grinding dried chiles in a mortar and pestle?

4 votes
1 answer
2k views

Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?

3 votes
2 answers
19k views

Substitutes for Turkish red pepper paste (biber salçası)?

2 votes
0 answers
119 views

Julia Childs cake recipe featuring Galliano?

2 votes
1 answer
3k views

How to reduce a sauce at the bottom of a baking dish?

2 votes
2 answers
2k views

Kimchi versus pickles: sterilized containers?

2 votes
1 answer
794 views

Why are there no nutrition facts on this US bottle of vinegar?

2 votes
2 answers
337 views

Substituting canned pumpkin for fresh pumpkin?

1 vote
1 answer
354 views

Why did my toasted acorn squash seeds smell like chocolate?