Seasoned Advice
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Peter V
  • Member for 11 years, 10 months
  • Last seen more than 10 years ago
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About

Love to cook, love to eat!

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All Questions Answers
Score Newest
answer
38
Why use milk in scrambled eggs?
Jul 20, 2010
answer
22
Why does my steak turn out well done when the temperature probe says it's only rare?
Jul 22, 2010
answer
18
What herbs and spices are in "Italian Seasoning"?
Jul 20, 2010
question
16
What do I need to know about temperature and food safety?
Jul 21, 2010
answer
15
Beef Broth - What Went Wrong?
Jul 21, 2010
answer
9
Does kimchi go bad?
Jul 19, 2010
answer
8
How do I flip an egg when preparing it "over easy"?
Jul 21, 2010
answer
8
How should I add wine to the sauce for my duck?
Jul 22, 2010
answer
6
Adding spices before or after frying?
Jul 20, 2010
answer
6
What are the basics and options of brining meat, for example chicken?
Jul 22, 2010
Top Meta posts
0
4
5
Are food safety questions a liability?
3
Is 'acceptance' going to be any use at all here?
Top network posts
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18
OverflowError: Unsupported UTF-8 sequence length when > encoding string
10
Writing a string (with new lines) in Python
6
Expected Chromecast Audio Delay?
6
How to point two domains to one ip address with a sub-domain
5
What type of hedging might CoinLab be employing?

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