Seasoned Advice
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Tea Drinker
  • Member for 11 years, 11 months
  • Last seen more than 1 year ago
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28
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All Questions Answers
Score Newest
question
104
Is it safe to eat potatoes that have sprouted?
Jul 16, 2010
question
31
What's the numbering system for spaghetti and does it matter?
Aug 10, 2010
question
19
Can I safely roast a chicken for 4 to 5 hours on a low heat?
Aug 26, 2010
question
18
Cups v. weighing scales - is there an historical explanation?
Jul 22, 2010
question
18
Why do chefs traditionally wear a high white hat? [closed]
Jul 25, 2010
question
17
What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
Aug 2, 2010
question
17
Timing an oven to start while I am out - but what about preheating?
Aug 26, 2010
question
16
Is it important to warm the flour before making bread?
Oct 22, 2010
question
14
Why blanche vegetables before freezing?
Aug 11, 2010
question
12
Are there a better ways to crush biscuits/cookies than a rolling pin?
Jul 25, 2010
Top Meta posts
2
2
4
Should I break up or group distinct questions on a single topic?
3
Chilli, Chili or Chile?
3
Should there be separate tags for [bread] and [breadmaking]?
Top network posts
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448
Equivalent of Math.Min & Math.Max for Dates?
355
How do I convert a column of text URLs into active hyperlinks in Excel?
103
Why was France granted an equal status among victors of World War II?
90
Multiline Find & Replace in Visual Studio
87
How did Nazi Germany produce such an impressive portfolio of officers for WW2?

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