Walter A. Aprile's user avatar
Walter A. Aprile's user avatar
Walter A. Aprile's user avatar
Walter A. Aprile
  • Member for 13 years, 1 month
  • Last seen more than 3 years ago
35 votes

Why does cheese have an expiry date?

13 votes
Accepted

Making Tomato Sauce from Tomato Paste

11 votes

Substitute for marjoram

9 votes

What's the best way to tell that pasta is done (when boiling)?

9 votes

Uses of Horse Meat

9 votes
Accepted

Does honey have a bitter component?

8 votes
Accepted

How to make good coffee in a Moka pot?

8 votes
Accepted

Is there grade/quality for spaghetti selection?

8 votes

Preparing eggplant with less oil

8 votes

What can I do with leftover wine?

6 votes

Caffettiera (Moka Pot) is not making coffee properly

5 votes

Is it possible to create good hummus without a food processor?

5 votes

Counteracting a metallic taste in canned tomatoes?

5 votes
Accepted

Is extremely young meat indigestible?

4 votes

What can be used as a wrapper with minimum taste?

4 votes

What Old World Europe countries (apart from Germany and Italy) have their own unique pasta traditions?

4 votes

Can I replace pine nuts with other nuts in a pesto sauce recipe?

4 votes

Spice combination(s) excluding salt, oil/butter, sugar, msg, vinegar, onion/garlic/alliums?

4 votes
Accepted

How to treat your saffron right?

4 votes

How many milliliters is a "pinch?"

4 votes

Fish and cheese: An unbreakable rule?

3 votes

Is it bad to cook frozen meat without thawing it?

3 votes

New takes on recipe format

3 votes
Accepted

Uses for dry bread

3 votes

How do you grill Shish Kabobs so they aren't so chewy?

2 votes

Can you interchange oil and butter in emulsified sauces?

2 votes

why do my pancakes (crêpes) take such a long time to cook?

2 votes

What is this type of cookware called?

2 votes

How to make pancakes/crepes without eggs nor any liquids besides water?

2 votes

How to make saffron really color my risotto?