Hello there.<\/p>\n
From time to time, I like to do “Ask The Chef” Q&A sessions on Twitter. In case you don’t already follow me there, I’m @madmanweb<\/a>. The format runs like this: for a given period that I will announce on my Twitter account (usually one hour once a week), you can ask me cookery-related questions and I will try my best to answer them all. Just tag your questions with #AskChef<\/strong> and I will reply.<\/p>\n The current schedule for #AskChef is every Thursday from 3-4 PM, IST.\u00a0<\/em><\/p>\n How is this different from tweeting to me at other times, you ask? Well, this is time I specifically allocate to answer questions, so I’m not in the middle of something else and there’s a much better chance that I will reply.<\/p>\n And if you don’t have a cookery question, tell someone else who might have one\u00a0about #AskChef. I will Storify<\/a> the Q&A and post links on Twitter.<\/p>\n Here’s the not-so-fine print:<\/strong><\/p>\n 1) I’m human and I don’t know everything about every cuisine and cookery-related topic, so please forgive me if I can’t answer a particular question. (I am specifically not a pastry chef, so tougher baking-related queries might deflected to someone like my friend Kishi Arora<\/a>.)<\/p>\n 2) Please don’t ask me about stuff that Google will happily answer. (E.g., “what is XYZ?”)<\/p>\n 3) Please don’t ask me for recipes<\/em>. One, they’re not suited for a 140-character format. Two, I’m unlikely to scour thousands of pages on the Web to find you a recipe that I like.<\/p>\n 4) Questions pertaining to cooking technique or specific problems are the best candidates. Questions like “do you have any tips for XYZ?” or “where can I buy XYZ?”\u00a0are not.<\/p>\n 5) I will try to answer all the questions that I can, but please pick only one or two questions each. I’d like to help as many people as I can. \ud83d\ude42<\/p>\n