Seasoned Advice
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S. Burt
  • Member for 6 years, 6 months
  • Last seen more than a month ago
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400
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228k
reached
8
answers
1
question
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About

Career: NMR facility manager and assistant professor of chemistry

Hobby: Reading (and sometimes translating) Scandinavian folktales and Old Norse sagas.

Quirks: I prefer vim to all other editors and all my tex'ing is done with vim-latex.

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12
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3
Posts
33
Posts %
4
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2
Posts
22
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3
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2
Posts
22
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2
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1
Posts
11
Posts %
2
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1
Posts
11
Posts %
2
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1
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11
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Top posts
All Questions Answers
Score Newest
question
11
What's the point of long/complex sourdough feeding techniques?
Apr 4, 2018
answer
8
What's an acceptable substitute for Pandan Leaves?
Nov 4, 2015
answer
4
Is eating cookie dough without egg safe?
Nov 3, 2015
answer
2
Can I substitute olive oil for butter/shortening in pie crust?
Nov 4, 2015
answer
2
What's a good substitute for amchur?
Nov 3, 2015
answer
1
Why is my pecan pie always runny?
Feb 9, 2016
answer
1
My chicken breasts release a lot of fluid when cooked. How do I prevent this?
May 2, 2018
answer
0
How long can I refrigerate cookie dough?
Nov 11, 2015
answer
0
Does toasting and grinding whole spice really improve curry flavor?
Nov 11, 2015
Top network posts
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9
Can a stiff piano action be lightened?
7
What [if anything] is special about the boiling process of purifying water (excluding temperature)?
7
Why do hydroxyl groups only produce a singlet in proton NMR?
5
PGFOrnaments don't center properly
5
Can dissolving be a chemical change?

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