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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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.

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