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Doug
Toronto, Canada
dukkha.org
Age: 46
I like eating-- a lot.
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Top Questions
12
votes
How do I remove turmeric stains from metal/plastic cookware?
spices
cleaning
cookware
tumeric
asked May 31 '11 at 20:26
cooking.stackexchange.com
8
votes
Cooking polenta: is stirring for 30 minutes really necessary?
boiling
italian-cuisine
corn
polenta
asked Feb 9 '11 at 20:58
cooking.stackexchange.com
8
votes
Are bay leaves dangerous to (unwittingly) eat?
cooking-myth
bay-leaf
asked Jun 9 '11 at 18:02
cooking.stackexchange.com
8
votes
Desperately Seeking Chicken Haddies
fish
haddock
asked Aug 18 '11 at 13:13
cooking.stackexchange.com
7
votes
Why rinse basmati rice?
rice
indian-cuisine
asked May 12 '11 at 19:11
cooking.stackexchange.com
7
votes
What are the safety considerations in making pine needle tea?
food-safety
tea
asked Aug 10 '11 at 15:39
cooking.stackexchange.com
7
votes
why add a shot of vodka to a cream sauce?
vodka
asked Oct 25 '11 at 22:13
cooking.stackexchange.com
Top Answers
10
How many milliliters is a “pinch?”
cooking.stackexchange.com
10
Does pesto go bad?
cooking.stackexchange.com
7
Why don't the single serve coffee cream cups need to be refrigerated?
cooking.stackexchange.com
5
Making Mayo by hand , using whisk , emulsion breaks down
cooking.stackexchange.com
5
How to remove the fuzzy innards from an artichoke?
cooking.stackexchange.com
5
How much Saffron to use?
cooking.stackexchange.com
5
How long can I reuse this delicious bacon grease for cooking?
cooking.stackexchange.com
5
Adding pasta to soup
cooking.stackexchange.com
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