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Chris Macksey

I'm Canadian; enthusiastic foodie but amateur. There really is no limit on the types of food I make and enjoy. I also brew my own beer (but that's for another community).

With the exception of baking, I generally tend to view recipes as "guidelines only".

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  • Member for 5 years, 7 months
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15 Difference between fermentation and leavening? May 12 '15
7 Ingredient Identification: Hong Kong restaurant spicy spice Mar 16 '15
7 breading/crumbing: mixing the eggs and flour? Feb 1 '17
5 Mould on top and bottom of white wine vinegar Oct 27 '15
5 Storing cooked potatoes in the fridge Jun 10 '16
4 Recommendations for making ice cream with milk and corn starch (corn flour) May 1 '15
4 What happens when I boil 2 pots of pasta in the same water back to back? May 29 '17
4 What type of flour is ideal for sourdough? Oct 3 '18
3 Can I get 900F in a charcoal grill? Jun 30 '15
2 How to keep pasta hot, yet not sticky in crock pot? Jun 12 '16
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