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JDługosz
  • Member for 6 years, 10 months
  • Last seen more than a month ago
21 votes

How do I label already-frozen bags?

9 votes

Is there a way to tell the grit coarseness of an unmarked sharpening stone?

6 votes
Accepted

Sushi/nori/yaki paper - out of date?

5 votes

How do I wash the "pokey" side of a box grater?

5 votes

What is the best practice storage method for flour to avoid bugs?

4 votes

How can I dispose of garlic remnants without making the bin smell?

4 votes

Why use a kettle to heat water?

3 votes

How do you season and cook to palates and preferences different than yours?

3 votes

How can I control humidity levels when curing salami?

3 votes

Why doesn't any of the Instant Pot recipes I find use the preset buttons (Rice, Bean/Chili, etc.)?

3 votes

Wooden butter knife sanding?

2 votes

What is the process of storing food in toothpaste'ish tubes?

2 votes

Chinese crispy beef with minced beef instead of slice steak?

2 votes

Making Fudge or Candy While it is Raining or Snowing

2 votes

How do I fix pickles that are too sour?

1 vote

How can I cook an egg to win at egg tapping?

0 votes

If I have too much fresh pasta, should I cook it up or store it as is?

0 votes

How to know what variety of tomatoes will be good as a spaghetti sauce?

0 votes

Are there any advantages to freshly ground salt?

0 votes

Is it possible to "ripen" mushrooms after it's picked?