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dougal 5.0.0
  • Member for 5 years, 8 months
  • Last seen more than 2 years ago
  • spain
7 votes

Butter melt inside the toaster

7 votes

Is my microwave oven safe to operate?

4 votes

Cooking ham and scalloped potatoes

4 votes

Is there a substitute for cheese salt?

4 votes

What kind of bread lasts long?

4 votes

How to mince garlic efficiently without the garlic sticking to the sides of the knife?

4 votes

Should I eat the head of an octopus?

4 votes

Tips on cooking for people with different allergies

2 votes
Accepted

Optimize use of seasoning in salty food

2 votes

Curried parsnip soup, not flavoursome enough

2 votes

Sauce with Jalapeno, garlic, cumin and lime?

2 votes

Tea strainer clogged

2 votes

Is it safe to cook or braise with beer in cast iron?

2 votes

What should roasted pistachio oil smell like?

2 votes

What makes rice come out chewy and how do you prevent it?

2 votes

Are cockroaches a usable source of protein?

1 vote

Do scratches on electric range burner elements affect its performance or function?

1 vote

How do I fix grainy and chewy caramel corn?

1 vote

How do you minimise hand washing between every step to keep tools clean?

1 vote

How can I easily peel baby round potatoes?

1 vote

Good ideas for Tonka Beans

1 vote

What are the options when looking for gluten free chapati?

1 vote

Irish Coffee harder to get right than Baileys Coffee?

1 vote

Tough Stew Meat for a Carbonnade

0 votes

What does it mean when a dish or product is described as "(insert culture/tradition) style"?

0 votes

How to cook scallops that will prevent them from becoming too rubbery?

0 votes
Accepted

Residue from boiling pork sausage

0 votes

Why do canned sardines have no protein scum?

0 votes

Do I roast leg of lamb differently when shank is still attached?

0 votes

Groceries left out on the counter