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yossarian

Atlanta, GA

none:(

Age: 34

Product Manager by day, Cook and Guitarist by night.

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Top Questions
Top Answers
26
Is there a problem with defrosting meat on the counter?
cooking.stackexchange.com

24
Is ground/minced beef bad if it turns brown in the fridge?
cooking.stackexchange.com

22
How can I practice in an apartment without annoying the neighbours?
music.stackexchange.com

20
Is it possible to cook a whole fish in a dishwasher?
cooking.stackexchange.com

20
Is cooking with olive oil bad or toxic?
cooking.stackexchange.com

18
How to fake salmon roe using jello
cooking.stackexchange.com

18
Why heat soup in a blender?
cooking.stackexchange.com

17
What is the correct water to pasta ratio?
cooking.stackexchange.com

17
Trick to keeping guacamole from turning brown
cooking.stackexchange.com

16
How can I toughen up my fingertips?
music.stackexchange.com

15
Overwhelmed by cheese
cooking.stackexchange.com

15
Cooking steak on the grill
cooking.stackexchange.com

15
Guitar practice: more often but less time or once in a few days but for a few hours?
music.stackexchange.com

14
How do you cook a steak like those found in fine steakhouses?
cooking.stackexchange.com

14
What are the advantages of a lid on a barbeque?
cooking.stackexchange.com

13
How can I safely use a blender with hot liquids?
cooking.stackexchange.com

12
How to make Movie Theatre like Popcorn?
cooking.stackexchange.com

12
Can we grandfather in rep abilities as sites leave beta?
meta.stackoverflow.com

11
How can brown stains be removed from pots and pans?
cooking.stackexchange.com

11
How much juice is in a pineapple
cooking.stackexchange.com

11
How can I make a chocolate cup that looks like the seaweed on a sushi roll?
cooking.stackexchange.com

11
Is cheese or pasta a good source of protein?
cooking.stackexchange.com

11
How to pasteurize eggs in a sous vide machine (in the shell)
cooking.stackexchange.com

11
Why does chilled equipment help when whipping cream?
cooking.stackexchange.com

10
What good substitutes for saffron exist?
cooking.stackexchange.com

10
What fuel (burning material) gives the best flavor to meat when barbequing?
cooking.stackexchange.com

10
What food additives or chemicals do you use in your cooking at home?
cooking.stackexchange.com

10
Are any retail vacuum-sealing systems worth the expense?
cooking.stackexchange.com

10
(Why) do onions taste sweeter when cooked at lower temperature?
cooking.stackexchange.com

10
How can I know when a thick simple syrup is done cooking?
cooking.stackexchange.com

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