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MarsJarsGuitars-n-Chars

Wendell, MA

http://cookthisifyoudare.com

Chemist, cook, nerd, learner, picker, fermenter.

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Top Questions
Top Answers
27
Why do some people use fetchlands in mono-colored decks?
boardgames.stackexchange.com

22
I am cooking beef stew in the crockpot and accidentally put a little flour in the beginning not end
cooking.stackexchange.com

19
Banana bread in disposable foil plates
cooking.stackexchange.com

15
what cooking oil(s) produce the crispiest and least greasy fried foods
cooking.stackexchange.com

13
How can I tell if this is baking soda or powder?
cooking.stackexchange.com

11
What are the crystals that have formed around the top of a conc. nitric acid bottle?
chemistry.stackexchange.com

10
Dry and Tough Rumproast
cooking.stackexchange.com

9
Drying fish before cooking - Is it okay to leave it uncovered in the fridge?
cooking.stackexchange.com

8
What does a healthy cast iron skillet look like?
cooking.stackexchange.com

8
Why is it necessary to preheat an oven?
cooking.stackexchange.com

8
Do percentages on ingredient lists of cookies refer to pre- or post-baking weight?
cooking.stackexchange.com

8
Bell peppers become either crunchy or soggy
cooking.stackexchange.com

7
Tips for cooking something "bacon wrapped"?
cooking.stackexchange.com

7
Are these knives safe?
cooking.stackexchange.com

7
What is the temperature of the massive pots of water at hotels for cooking 10 poached eggs at once?
cooking.stackexchange.com

7
Is it wrong to write a coefficient of 1 in a chemical equation?
chemistry.stackexchange.com

6
How can I get brine flavour into turkey?
cooking.stackexchange.com

6
Can I deep fry in my Le Creuset dutch oven?
cooking.stackexchange.com

6
White foam when cooking chickpeas, what to do with it?
cooking.stackexchange.com

6
Leaving hard boiled eggs in water for several hours
cooking.stackexchange.com

6
Paring knife selection for work in the air?
cooking.stackexchange.com

6
Why does butter get soft with heat, but not ice?
chemistry.stackexchange.com

5
What should I look out for when cooking with truffles?
cooking.stackexchange.com

5
Cleaning brown/gray spots on overheated stainless steel stock pot
cooking.stackexchange.com

5
How long will a Thai dressing keep in the fridge?
cooking.stackexchange.com

5
How to make a jellyish sauce for plate design
cooking.stackexchange.com

5
How does curry shop keep their curry hot without reducing them?
cooking.stackexchange.com

5
Egg used for breaded poultry added to other parts of the dish. Is this a health hazard?
cooking.stackexchange.com