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FuzzyChef
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http://www.fuzzychef.org
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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
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
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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
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
65
Why doesn't Greek cuisine use a lot of spices, compared to neighbors?
cooking.stackexchange.com
49
Aggressive Autovacuum on PostgreSQL
dba.stackexchange.com
48
What is this freaky knife for?
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
Cooking Scrambled Eggs ends up with excess liquid
cooking.stackexchange.com
44
How can oak leaves be made edible?
cooking.stackexchange.com
43
What is this elongated plastic and metal utensil?
cooking.stackexchange.com
42
How much salt in "liberally season"?
cooking.stackexchange.com
41
Steaming while boiling food
cooking.stackexchange.com
40
What do American chefs mean by "Red pepper flakes"?
cooking.stackexchange.com
39
Salvage tuna marinated in pineapple
cooking.stackexchange.com
38
Why did this gallon of milk stay fresh for so long?
cooking.stackexchange.com
38
Why would a modern city with a warm climate have a skyway system?
worldbuilding.stackexchange.com
36
Is it feasible to cook via a forge?
cooking.stackexchange.com
34
Pizza stone made out of multiple pieces
cooking.stackexchange.com
34
Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?
cooking.stackexchange.com
32
Yogurt + tahini = paste?
cooking.stackexchange.com
31
Alternative term for 'cargo cult'
english.stackexchange.com
30
Do these lines in ceramic pie plate mean cracks?
cooking.stackexchange.com
29
Is there aroma transfer in wood fired ovens?
cooking.stackexchange.com
29
Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?
cooking.stackexchange.com
29
Preserving culinary oils
cooking.stackexchange.com
29
What bread dough is quick to prepare and requires no kneading or much skill?
cooking.stackexchange.com
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