Seasoned Advice
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Ray Butterworth
  • Member for 2 years, 7 months
  • Last seen this week
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About

17 semesters of university (Computer Science and Operations Research), 35 years of software design and programming, and now retired and doing what I'm so obviously qualified for: rental housing renovations and landscaping.

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Top posts
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All Questions Answers
Score Newest
answer
17
Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part
Dec 18, 2019
question
5
Why different techniques for mayonnaise and hollandaise sauces?
Mar 18
answer
3
How does sous vide cooking time affect moisture (final weight) of meat?
Dec 11, 2019
answer
2
(Technology idea) "Fly-by-wire" gas cooktop controls - feasible?
Dec 25, 2019
answer
2
How do I recreate a restaurant's sauce if I know the ingredients but not the ratios?
Jan 4, 2020
answer
2
Vacuum packed fish
Jan 12, 2020
answer
2
Are non-brisket cuts suitable for corned beef?
Dec 30, 2020
question
2
Is there a Pyrex baking dish that can fit a packaged dry lasagna noodle?
Apr 18, 2021
question
2
White sauce with a deliberate raw-flour taste
Apr 25, 2020
question
1
Are non-brisket cuts suitable for corned beef?
Nov 27, 2020
Top network posts
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140
How did Trump's January 6 speech call for insurrection and violence?
126
Best way to get my money back from a friend having family problems
94
Found a severe error in a conference paper after presentation but before the proceedings
80
If "more guns less crime", how do gun advocates explain that the EU has less crime than the US?
71
How would timezones work on a planet 100 times the size of our Earth

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