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Carey Gregory
  • Member for 10 years, 9 months
  • Last seen this week
  • United States
12 votes
2 answers
59k views

What varities of chili peppers are most commonly used in Italy

8 votes
3 answers
27k views

Soak clams with cornmeal: yes or no?

7 votes
2 answers
6k views

Why does a pizza stone make my pizza dough bread-like?

6 votes
3 answers
5k views

Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?

4 votes
2 answers
10k views

What purpose could baking soda and cream of tartar serve in a meatball recipe?

4 votes
1 answer
1k views

How to keep sauce spices in suspension

3 votes
3 answers
3k views

Thoroughly cooking stuffing in a Turkey

2 votes
1 answer
266 views

Dangerous pathogens capable of growing in acidic environments

2 votes
3 answers
3k views

Is US flour significantly different than it used to be, or than flour outside of the US?

2 votes
2 answers
4k views

Does a long marinade time matter for chicken, shrimp, etc?

0 votes
2 answers
2k views

Is old barbeque sauce safe to eat?