Seasoned Advice
user avatar
user avatar
user avatar
JG sd
  • Member for 6 years, 2 months
  • Last seen more than 1 year ago
  • San Diego, CA, United States
Profile Activity
Stats
1,306
reputation
651k
reached
53
answers
4
questions
Communities
About

By day: I'm an acupuncturist and herbalist in sunny San Diego, CA. I help one person at a time, one needle at a time. But I love to cook and in a former life was in the food world.

Badges
View all badges
This user doesn’t have any gold badges yet.
10
silver badges
14
bronze badges
Top tags
View all tags
16
Score
4
Posts
7
Posts %
15
Score
5
Posts
9
Posts %
14
Score
6
Posts
11
Posts %
14
Score
5
Posts
9
Posts %
13
Score
5
Posts
9
Posts %
12
Score
6
Posts
11
Posts %
Top posts
View all questions and answers
All Questions Answers
Score Newest
answer
11
Why doesn't oil burn and produce smoke at restaurants?
May 10, 2016
answer
8
Seasoning a wok, have I burned on the factory oil?
Mar 6, 2016
question
7
I want a new range hood, how many CFM (Cubic feet per minute), would i need for mostly Asian/stir fry cooking?
Mar 10, 2018
answer
7
What can I safely put between my cast iron skillet and induction glass top stove to prevent scratches?
Dec 8, 2016
answer
6
Kitchen knife rust after one day of use?
Dec 8, 2016
answer
6
How can I reheat leftovers without a microwave?
Mar 6, 2016
answer
6
Stained Knife Blade
Mar 15, 2018
answer
5
What kind of rice is used in Chinese cooking?
Mar 6, 2016
answer
5
gas range hack for greater power output: does it work?
Mar 7, 2016
answer
4
Reducing the moisture in cooked rice for making fried rice
Aug 12, 2017

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.