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moscafj
Philadelphia, PA, USA
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Top Questions
52
votes
Aging parents with no investments
united-states
investing
retirement
retirement-plan
asked Apr 8, 2019 at 14:57
money.stackexchange.com
27
votes
Fee-only financial advice vs. asset management (which includes advice)?
investing
fees
portfolio
financial-advisor
asked Aug 29, 2018 at 13:38
money.stackexchange.com
7
votes
Paying for nursing home care: What is the relationship between Medicare and owned property?
united-states
real-estate
new-york
medicare
asked Apr 10, 2019 at 13:25
money.stackexchange.com
5
votes
What is the lowest temperture I can use to cook fresh pasta?
temperature
food-science
pasta
asked Feb 8, 2017 at 16:37
cooking.stackexchange.com
Top Answers
65
What is a clove of garlic?
cooking.stackexchange.com
64
How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?
cooking.stackexchange.com
63
Is there a reason to not grate cheese ahead of time?
cooking.stackexchange.com
63
Test if two foods are the same
cooking.stackexchange.com
62
I accidentally put my canned tuna in the fridge
cooking.stackexchange.com
56
Confused about cayenne pepper, chili powder and paprika
cooking.stackexchange.com
56
Can a pizza stone be fixed after soap has been used to clean it?
cooking.stackexchange.com
49
Is putting cold milk foam on hot coffee unsafe?
cooking.stackexchange.com
48
Dispensing fair shares of inhomogeneous soup
cooking.stackexchange.com
47
Onion and Garlic, a no-no?
cooking.stackexchange.com
44
Why do you add the ingredients in sequences when stir frying?
cooking.stackexchange.com
43
How is rare steak made safe to eat?
cooking.stackexchange.com
38
Why is eating pretzels safe when they are bathed in lye?
cooking.stackexchange.com
37
What type of salt for sourdough bread baking?
cooking.stackexchange.com
37
What kind of vegetable has pink and white concentric rings?
cooking.stackexchange.com
36
Substitute for onion sweetness?
cooking.stackexchange.com
35
Why should I cook the flour first when making bechamel sauce?
cooking.stackexchange.com
34
Can I use rice wine vinegar in risotto?
cooking.stackexchange.com
34
Why throw pizza dough besides for show?
cooking.stackexchange.com
33
How do I add a strong "onion flavor" to the biryani (in restaurant style)?
cooking.stackexchange.com
33
Why is black pepper both grey and black?
cooking.stackexchange.com
33
Fastest way to peel and dice vegetables?
cooking.stackexchange.com
33
What are the tradeoffs between soy sauce and salt to pick when to use which between the 2?
cooking.stackexchange.com
31
What tasks require or work best with a knife point?
cooking.stackexchange.com
31
Why didn't microwaving a stainless steel spoon set my kitchen on fire?
cooking.stackexchange.com
30
How do HK restaurants keep wok-fried scallops white, with no visible sear marks?
cooking.stackexchange.com
29
When trying to fry onions, the edges burn instead of the onions frying up
cooking.stackexchange.com
27
How to fry ground beef so it is well-browned
cooking.stackexchange.com
27
Is it safe to store dry food products under the sink?
cooking.stackexchange.com
26
How to tell when roasted bell peppers are ready to skin?
cooking.stackexchange.com
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