Activity for Olin Lathropâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #292436 |
It's a potato cutlet, but not sure what the brown thing underneath is. (more) |
— | 2 months ago |
| Comment | Post #285284 |
Interesting. I didn't know that about the seeds. (more) |
— | 8 months ago |
| Comment | Post #285284 |
How are you going to eat them if your skin can't handle vapors from a few feet away? (more) |
— | 8 months ago |
| Comment | Post #288814 |
Dynamic avatars shouldn't be allowed. (more) |
— | over 1 year ago |
| Comment | Post #288131 |
Why do you care? (more) |
— | over 1 year ago |
| Comment | Post #288141 |
It seems like the obvious thing to do would be to ask those that install such things in your area. The answer probably varies by locality and model of appliance. I don't see how this is not the obvious first step. (more) |
— | over 1 year ago |
| Comment | Post #288106 |
Just to put the 35k BTU in perspective, that's 8.8 kW! That should be be more than capable of heating a home wok to well beyond the temperature you want to cook at. (more) |
— | over 1 year ago |
| Comment | Post #287416 |
This is essentially a link-only question, and should be closed. (more) |
— | almost 2 years ago |
| Comment | Post #286408 |
What do the directions say? (more) |
— | over 2 years ago |
| Comment | Post #285403 |
Does he actually cook, or just tell everyone else what to do? (more) |
— | almost 3 years ago |
| Comment | Post #279197 |
Not guaranteed to be <i>food safe</i>. See my answer. (more) |
— | about 3 years ago |
| Comment | Post #282590 |
Are your racks the wire kind, or more solid? If more solid, I can see how they would obstruct air flow. If it's the wire kind, I have no idea. Doesn't make any sense to me either. I'm curious to hear the answer too. (more) |
— | over 3 years ago |
| Comment | Post #281949 |
I don't fully understand the problem. If your bag of dry grain is labeled with the amount of water required for the whole bag, can't you just divide amount of water by the weight (or volume) of the bag? (more) |
— | over 3 years ago |
| Comment | Post #280954 |
The changing size part doesn't make sense either. Granulated sugar has low density because of all the air between the grains. That doesn't apply once the sugar has been dissolved into the batter. And volume of the final bread has much more to do with how much it rises than the volume of any dissol... (more) |
— | over 3 years ago |
| Comment | Post #280954 |
1 to 1 of *what*? Mass, volume, something else? Mass versus volume matters significantly, since honey is much more dense than granulated sugar. (more) |
— | over 3 years ago |
| Comment | Post #280685 |
The question makes no sense because squid is a type of cuttlefish. In general with most of your questions, you are reading too much detail into broad, and sometime clearly opinionated, statements. (more) |
— | almost 4 years ago |
| Comment | Post #280615 |
You asked *"Why add corn starch?"*. The last paragraph you quote directly answers that (*creates a … thickened sauce*). Now you are asking *"Why do we want thickened sauce?"*, in a comment no less. That's a different question. If that was your real question, you should have asked it. If we expla... (more) |
— | almost 4 years ago |
| Comment | Post #280615 |
How does the last part you quoted not answer the question? (more) |
— | almost 4 years ago |
| Comment | Post #280548 |
I think people from Montreal would be quite offended by your categorization that it's not a "world class city". Second, the text you show seems highly opinionated, almost a rant. (more) |
— | almost 4 years ago |
| Comment | Post #280557 |
Whoever thinks this is wrong, please explain. (more) |
— | almost 4 years ago |
| Comment | Post #280550 |
*Please see the sentence beside the green box.* We can't. It's too small. That really should have been obvious. (more) |
— | almost 4 years ago |
| Edit | Post #280557 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: When does bloating indicate poor quality or old fish? Except for the special case of a swim bladder, bloating is caused by gasses produced by the decomposition process. In other words, it indicates that lots of bacteria and/or fungi are present, and have been for a while. Hopefully you understand why that is bad. (more) |
— | almost 4 years ago |
| Comment | Post #280467 |
You're asking why one cuisine doesn't include food from another cuisine. Seriously!? It really should be obvious. **That's what makes the cuisines different.** (more) |
— | almost 4 years ago |
| Comment | Post #280019 |
Why doesn't the restaurant you show the menu for offer hamburgers with french fries and catchup? That's the symmetrical question to yours, with the same obvious answer. (more) |
— | almost 4 years ago |
| Edit | Post #279381 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: What would one need to do to make 3D printed PLA cookware safe to use? Despite what other answers say, no, don't do this. Just "PLA" isn't a good enough specifier. In theory, PLA is inert enough to not interact with food. However, there are many details and variants of something as broad as "PLA". For example, your PLA probably comes in different colors. Are you ... (more) |
— | almost 4 years ago |
| Edit | Post #277025 |
Post edited: |
— | over 4 years ago |
| Edit | Post #277025 | Initial revision | — | over 4 years ago |
| Question | — |
Chicken leg name confusion I used to get packages of "chicken leg quarters". These seem to be out of stock in my area recently. Sticking to the general legs part of a chicken, I noticed there are quite a few different pre-packaged options: Chicken leg quarters Chicken legs Chicken thighs Chicken drumsticks ... (more) |
— | over 4 years ago |