FuzzyChef

San Francisco

http://www.fuzzychef.org

@fuzzychef

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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

19 votes

What is the point of the "oven" step in seasoning pans?

cast-iron seasoning-pans asked Aug 3, 2022 at 23:10

cooking.stackexchange.com

18 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

15 votes

What's the best way to remove melted plastic from a glass cooktop?

cleaning electric-stoves asked Aug 30, 2022 at 21:23

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

13 votes

Is baking by weight really more accurate?

baking measurements asked Oct 11, 2011 at 5:35

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

Top Answers

187

Explanation of JSONB introduced by PostgreSQL

stackoverflow.com

119

PostgreSQL's schemas for multi-tenant applications

stackoverflow.com

116

Why do you need to heat the pan before heating the olive oil?

cooking.stackexchange.com

103

Why did flatbread dominate the Middle East but Europe adopted raised breads?

cooking.stackexchange.com

How did people transport food before aluminium foil was invented?

cooking.stackexchange.com

Why should one pre-heat an oven?

cooking.stackexchange.com

Why doesn't Greek cuisine use a lot of spices, compared to neighbors?

cooking.stackexchange.com

Aggressive Autovacuum on PostgreSQL

dba.stackexchange.com

What is this freaky knife for?

cooking.stackexchange.com

Heating Margarine in Pan = loss of calories?

cooking.stackexchange.com

Can I deep fry food in butter instead of vegetable oil?

cooking.stackexchange.com

Cooking Scrambled Eggs ends up with excess liquid

cooking.stackexchange.com

How can oak leaves be made edible?

cooking.stackexchange.com

What is this elongated plastic and metal utensil?

cooking.stackexchange.com

How much salt in "liberally season"?

cooking.stackexchange.com

Steaming while boiling food

cooking.stackexchange.com

What do American chefs mean by "Red pepper flakes"?

cooking.stackexchange.com

Salvage tuna marinated in pineapple

cooking.stackexchange.com

Why did this gallon of milk stay fresh for so long?

cooking.stackexchange.com

Why would a modern city with a warm climate have a skyway system?

worldbuilding.stackexchange.com

Is it feasible to cook via a forge?

cooking.stackexchange.com

Pizza stone made out of multiple pieces

cooking.stackexchange.com

Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?

cooking.stackexchange.com

Yogurt + tahini = paste?

cooking.stackexchange.com

Alternative term for 'cargo cult'

english.stackexchange.com

Do these lines in ceramic pie plate mean cracks?

cooking.stackexchange.com

Is there aroma transfer in wood fired ovens?

cooking.stackexchange.com

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

cooking.stackexchange.com

Preserving culinary oils

cooking.stackexchange.com

What bread dough is quick to prepare and requires no kneading or much skill?

cooking.stackexchange.com