Basically the title. I’ve looked around, but, well, discovery around here remains challenging even after two years.
If you were never at the told place, r/askculinary had relatively high standards for both posts and replies. It was almost as well moderated as r/askhistorians.
What that means practically is that the sub took the culinary arts seriously and expected serious answers to specific questions. Thanks!
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Rule 5. Locking.
IME specialty communities like that usually require an unusually active userbase or dedicated content creator to last, suggesting that with the current Fediverse, one generally has to lower their expectations a little and find the best, active fit.
Some suggestions:
[email protected] (very active!)
[email protected] (less active, but a closer match)Thank you, subbed.
And hard agree with your comment vis a vis the Fedivese and expectations.
see also [email protected]
I have adhd and bored and worked as a chef for years, ama lol
Best way to hold Hollandaise for service?
Big ass thermos or a water bath but you’re holding butter and eggs at a dangerous temperature for long periods of time so I never eat hollandaise at restaurants.
