Q&A … a/k/a What do I do now? … a/k/a Why????

This thread is dedicated to questions.  Want to know how to temper eggs?  Ask.  Ever wonder why old eggs are better for baking than fresh ones?  Ask.  Can I substitute a long grain rice for Arborio in my risotto?  Ask!  If I don’t have an answer, I will research it for you and for all of our readers/followers/friends. To be sure, I am happy to receive and share comments on all of the subjects that find their way here, so please participate!

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