Seasoned Advice
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Joe
  • Member for 12 years, 1 month
  • Last seen this week
  • Maryland
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About

American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.

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116
Posts
8
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579
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139
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10
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449
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6
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76
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Top posts
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All Questions Answers
Score Newest
question
196
Translating cooking terms between US / UK / AU / CA / NZ
Jul 12, 2010
answer
82
How do you peel garlic easily?
Jul 13, 2010
answer
73
Cooking away alcohol
Jul 11, 2010
question
62
Why do we peel carrots?
Aug 12, 2010
answer
54
Why is it faster to reheat something than it is to cook it?
Apr 18, 2019
answer
50
What knives are "required" for a serious home kitchen?
Jul 12, 2010
answer
47
Why wooden sticks for ice cream bars?
Aug 4, 2015
answer
45
Is pad thai actually Thai?
Nov 12, 2018
answer
44
Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?
Apr 24
answer
43
What effect does closing a lid in some recipe do?
Mar 16, 2021
Top Meta posts
9
35
13
Outside Link Useage
10
Can we scan newbie 'answers' for question marks?
9
Are food safety questions a liability?
7
Do we want to unpin the accepted answer from the top?
5
Answers being accepted too quickly?
Top network posts
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68
Can't rename columns in PostgreSQL views with CREATE OR REPLACE
46
Why would you elect to apply a refund to next year's tax bill?
37
Real-world examples of more "obscure" geometric figures
35
How can I politely get the attention of a coworker who is listening to music?
35
Why don't modern spacecraft use nuclear power?

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