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Activity for DNB‭

Type On... Excerpt Status Date
Edit Post #287416 Post edited:
3 months ago
Edit Post #287416 Post edited:
3 months ago
Edit Post #287416 Post edited:
3 months ago
Edit Post #287416 Post edited:
3 months ago
Edit Post #287416 Initial revision 3 months ago
Question What kind of silver NONstick pan is this? Even without grease or oil, sizzling pancake batter doesn't stick to it!
1. I need a new NONstick pan! Please identify and characterize this one, in this video starting from 0:03 seconds. This pan looks sufficiently NONstick! Normally, you must grease or oil a pan before pouring in pancake batter to forestall sticking. But Penny didn't grease or oil at all, and h...
(more)
3 months ago
Edit Post #286415 Post edited:
9 months ago
Edit Post #286415 Post edited:
9 months ago
Edit Post #286415 Initial revision 9 months ago
Question Indoor gas stove rectangular grill  vs.  Gas barbecue
1. How do indoor gas stove grills differ from gas barbecues? Is it redundant to use both? What can one accomplish, that the other can't? 2. Which has more firepower? BTU? ![](https://i.ytimg.com/vi/tXtmspr7-7I/maxresdefault.jpg) ![](https://cdn-fastly.hometalk.com/media/2016/12/22/3656449/q...
(more)
9 months ago
Edit Post #285509 Initial revision about 1 year ago
Question What are these rusks with black flecks called, served with congee in Hong Kong?
Pls see the two pictures below, taken at Run Chinese Restaurant at the St. Regis Hong Kong. My arrows point to the wafers. Image alt text Top. Bottom.
(more)
about 1 year ago
Edit Post #285403 Initial revision about 1 year ago
Question Why don't executive chefs wear hats or toques, even when all their other chefs do?
I've noticed other executive chefs at other restaurants not covering their hair too. I added red arrows to point to Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong. Source. ![](https://i.imgur.com/LKrYO5t.jpg)
(more)
about 1 year ago
Edit Post #285305 Initial revision about 1 year ago
Question How can I Electric Power, Water Wash soiled fruits and vegetables?
I am physically unable to wash sullied fruits and vegetables, particularly ones just plucked from soil. I am disabled, and I injured myself. The water pressure out of my faucets are TOO LOW AND POWERLESS to rinse off the dregs! Please recommend any table top, electric powered, water jets or cleane...
(more)
about 1 year ago
Edit Post #282899 Initial revision over 1 year ago
Question When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?
Each time Owen in Vancouver pulls the knife starting at 0:58, he alternates the knife's edges. But why? Why not hone one side with 15 consecutive strokes first, then switch to the other side? Bob Kramer and Lisa at America's Test Kitchen alternate too.
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over 1 year ago
Edit Post #282897 Post edited:
over 1 year ago
Edit Post #282897 Initial revision over 1 year ago
Question Whilst honing, if I already push my knife away from my hand, do I still need to push the knife towards my hand?
Doubtless it's safer to push knives away from hands. I always hone like this GIF. Source for first image below. ![](https://res.cloudinary.com/hksqkdlah/image/upload/cfill/dpr4.0,fauto,qauto,w300/v1/TnT/2019Honing%20Rods/HoningTALL) ![](https://i.stack.imgur.com/k7ASn.png) But I just saw the...
(more)
over 1 year ago
Edit Post #281903 Initial revision over 1 year ago
Question Why wouldn't manufacturers manufacture lids for their woks?
I was contemplating these ZWILLING Forte 30 cm Wok (left beneath) and Demeyere Alu Pro 5 30 cm Woks (right). Isn't it obvious why these woks should come with a lid, and why customers should have the choice of buying one? Because I don't want oil or contents to leap out of the wok, and dirty and smi...
(more)
over 1 year ago
Edit Post #281516 Post edited:
almost 2 years ago
Edit Post #281516 Initial revision almost 2 years ago
Question Even after I heat and oil, why does food stick to my stainless steel pan?
I've had this pan for 8 years. It's low priced and average — I see no brands or names on it — not even on the bottom! I followed What’s the Difference Between Nonstick and Stainless Steel Cookware? >So here’s the crazy thing: stainless steel pans can be nonstick, if you’re doing it right. If you ...
(more)
almost 2 years ago
Edit Post #281367 Initial revision almost 2 years ago
Question How can I use my electric induction cooktop, instead of roasting squash for soup?
Premise that you can access merely an electric range, and can't access any functioning oven, not even a toaster one. Then what can you do in lieu of roasting your squash? Pan-fry or caramelize it in a cast-iron skillet? Roasted Acorn Squash and Apple Soup - Making Thyme for Health > I find that...
(more)
almost 2 years ago
Edit Post #279553 Initial revision about 2 years ago
Question Why can you cold water bath noodles, but not vermicelli?
I don't speak any Chinese, but I stumbled this question on Quora. At 2:24, Hong Kong Chef Paul Wong says you can cold water bath noodles, but not vermicelli. Why?
(more)
about 2 years ago
Edit Post #279552 Initial revision about 2 years ago
Question Why's this Hong Kong chef slanting his saute pan over a gas flame?
I screen shot 4:31, from a Hong Kong television cooking show. I stumbled this YouTube video only because I'm learning how to cook 象拔蚌 or Geoduck. I don't speak any Chinese. What's Chef Paul Wong doing? He has bonito flakes in his saute pan.
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about 2 years ago