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FuzzyChef
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Top Questions
35
votes
What did European/American historical cooks do with the egg whites?
eggs
history
asked Jan 2, 2021 at 7:02
cooking.stackexchange.com
27
votes
Google just EOLed the original Pixel. How long until it's a brick?
google-pixel
asked Nov 5, 2019 at 17:36
android.stackexchange.com
20
votes
Where did the thin, smooth plastic spatulas go?
equipment
asked Oct 31, 2011 at 5:43
cooking.stackexchange.com
17
votes
What's the difference between masa for tortillas and for tamales?
dough
ingredient-selection
mexican-cuisine
corn
tamales
asked May 4, 2012 at 3:52
cooking.stackexchange.com
17
votes
Who originated the dangerous avocado-pitting technique?
knives
avocados
asked Oct 21, 2019 at 20:41
cooking.stackexchange.com
13
votes
Is baking by weight really more accurate?
baking
measurements
asked Oct 11, 2011 at 5:35
cooking.stackexchange.com
13
votes
Where did the apples in Japanese Curry come from?
curry
japanese-cuisine
history
asked Oct 11, 2020 at 17:51
cooking.stackexchange.com
12
votes
Coffee foam vs. Tea foam
food-science
coffee
tea
drinks
chemistry
asked Dec 4, 2011 at 18:18
cooking.stackexchange.com
11
votes
Is there any way to make jack-o-lantern pumpkins worth eating?
pumpkin
squash
asked Oct 31, 2018 at 5:41
cooking.stackexchange.com
10
votes
Why fry a teaspoon of dal to start an Indian dish?
indian-cuisine
curry
asked Mar 5, 2018 at 1:58
cooking.stackexchange.com
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Top Answers
171
Explanation of JSONB introduced by PostgreSQL
stackoverflow.com
113
Why do you need to heat the pan before heating the olive oil?
cooking.stackexchange.com
109
PostgreSQL's schemas for multi-tenant applications
stackoverflow.com
103
Why did flatbread dominate the Middle East but Europe adopted raised breads?
cooking.stackexchange.com
83
How did people transport food before aluminium foil was invented?
cooking.stackexchange.com
69
Why should one pre-heat an oven?
cooking.stackexchange.com
48
Heating Margarine in Pan = loss of calories?
cooking.stackexchange.com
46
Can I deep fry food in butter instead of vegetable oil?
cooking.stackexchange.com
46
Aggressive Autovacuum on PostgreSQL
dba.stackexchange.com
46
Cooking Scrambled Eggs ends up with excess liquid
cooking.stackexchange.com
43
How can oak leaves be made edible?
cooking.stackexchange.com
41
Steaming while boiling food
cooking.stackexchange.com
41
How much salt in "liberally season"?
cooking.stackexchange.com
38
Why would a modern city with a warm climate have a skyway system?
worldbuilding.stackexchange.com
38
Why did this gallon of milk stay fresh for so long?
cooking.stackexchange.com
36
Is it feasible to cook via a forge?
cooking.stackexchange.com
34
Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?
cooking.stackexchange.com
34
Pizza stone made out of multiple pieces
cooking.stackexchange.com
32
Yogurt + tahini = paste?
cooking.stackexchange.com
30
Do these lines in ceramic pie plate mean cracks?
cooking.stackexchange.com
30
Alternative term for 'cargo cult'
english.stackexchange.com
29
How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?
cooking.stackexchange.com
29
Preserving culinary oils
cooking.stackexchange.com
29
Is there aroma transfer in wood fired ovens?
cooking.stackexchange.com
28
Do plastic cutting boards dull knives faster than wood boards?
cooking.stackexchange.com
27
Can I (or should I) re-roughen the interior of a ceramic mortar?
cooking.stackexchange.com
27
"Indian Spicy" vs. "Thai Spicy"
cooking.stackexchange.com
26
Cumin in Taco Seasoning?
cooking.stackexchange.com
26
What is this stainless-steel item's intended use? Is it a cheese grater?
cooking.stackexchange.com
25
Are red beans supposed to look pruney when soaking?
cooking.stackexchange.com
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