Seasoned Advice
Chef_Code
  • Member for 6 years, 10 months
  • Last seen more than 1 year ago
Profile Activity
Stats
1,825
reputation
150k
reached
20
answers
11
questions
Communities
View all
About

Request a Free Membership at: https://www.facebook.com/groups/foodbook.chefcode/

Visit my Facebook Page: https://www.facebook.com/foodbook.chefcode

or Tweet me: Foodbook@Daily_Bird_Feed

Website I created for fun: http://citstudent.lanecc.net/~teterdavisl882/288-FP_site_teter-davis//index.html

Novice CPU programmer; Languages currently learning include: JavaScript, C#, HTML5, CSS, and SQL; Expert Chef ;)

Badges
View all badges
4
gold badges
12
silver badges
29
bronze badges
Top tags
View all tags
13
Score
6
Posts
19
Posts %
1
Score
7
Posts
23
Posts %
1
Score
3
Posts
10
Posts %
1
Score
3
Posts
10
Posts %
1
Score
2
Posts
6
Posts %
0
Score
2
Posts
6
Posts %
Top posts
View all questions and answers
All Questions Answers
Votes Newest
126
How can I tell the difference between a rabbit and a cat?
Apr 6 '15
10
What is a device used to slice tomatoes with in one motion called?
Apr 7 '15
8
What is the emulsification power of 1 egg yolk?
Mar 21 '15
5
Lobster Death! Freezer vs. Alcohol
Mar 25 '15
5
What can I do with some whipped cream and egg yolk mix?
Mar 24 '15
3
Does sugar inhibit mold growth?
Apr 13 '15
3
Can you substitute blood for the eggs in an ice cream base?
Apr 20 '15
2
Why are there white spots appearing on segments of canned tangerines?
Dec 29 '15
2
Does anyone know how to make a Sous Vide style cooking vessel?
Mar 22 '15
2
Chemically, what happens when you temper an egg?
Mar 24 '15

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.