Coddled eggs and mashed turnip. Photograph: Flickr/  BTL (below the line) is a regular profile of a particularly delightful, prolific or controversial member of the Guardian comment community. For the next few weeks, we'll be highlighting the foodies among us. If you're passionate about food and life below the line, introduce yourself here. Die-hard Cif commenters and those of you active in the World newssections can also fill out special versions of our BTL questionnaire.  Joined: 8 December 2012Comments to date: 1,524Abuse reports: TwoLatest comment: "Keep it up Bradley, you meant well and tried."  Tell us about your username. What, if anything, does it mean? Sibyl Sanderson was an opera singer who gave up her passion and talent for love. I like opera and made the same mistake. Fortunately I could, unlike her, rectify it.  Describe your commenter persona in three words: Opinionated, long winded, full of spelling mistakes.  Describe your commenting setup: At home, during work on my PC (working from home currently).  What are your favorite places to eat where you live? What local recommendations do you give friends? Sorry, I keep mum on this one. It has only five tables.  How do you like your eggs? Coddled. I own three egg coddlers.  Tell us a secret about yourself: I am a peripatetic thinker. If I mull something over I need to move. Most of the time I go into the kitchen and prepare something. Kneading bread has brought many light bulb moments.  Have you ever attempted a recipe featured on the Guardian? How did it turn out? Countless, but I never follow recipes to the dot. The majority turned out very well.  Do you have a crush on a Guardian journalist? If not a crush, which Guardian journalist do you think you'd be friends with? No crush. And friends? Friendship is very precious to me and it takes a long time to regard someone as a friend. So the answer is no one.  Which commenters would you like to invite to a dinner party in real life? What would you cook for them? All the wonderful commenters who really appreciate good food. The more the merrier. I would cook up a Turkish feast with hundreds of starters and lamb from the grill. Bring your own dessert; I am crap at sweet things.  What's the best food-related advice you've ever gotten from a fellow commenter? Unfortunately I can't find the comment. Someone recommended how to store ginger. Since then I have a huge glass of fresh, peeled ginger submerged in sherry in the fridge.  Worst dining experience (in detail):I eat everything and am normally not squeamish. You have to be open if you are often in Asia and in the Middle East. Snake, spiders, insects, lamb testicles, who cares? However, a balut egg that was served to me freaked me out visually. I ate it, it tasted good, but it took me half a year to eat a hardboiled egg again. (Editor's note: Google 'balut egg' at your own risk)  What is one thing that people ATL in the food section should know about what goes on BTL? Don't take criticism personally. We are nothing else but a bunch of Statlers and Waldorfs.
We mix it up by profiling notable characters active in the food and drink comment threads. Today: SybilSanderson