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yossarian earned this badge 17 times
jan 21 at 11:54How can I maximize ginger extraction?
jan 21 at 11:54What can I substitute for Kaffir Lime Leaves?
jan 21 at 11:54How do I impart “extra” flavor with Sous Vide cooking?
oct 21 at 10:53Should beef jerky be cut with or across the grain?
feb 14 '12 at 5:03How long will live lobsters last in the fridge?
aug 23 '11 at 12:59How warm must dough be in order to rise?
jun 25 '11 at 18:19What are the differences between types of soy sauce?
jan 29 '11 at 5:42Why did my mozzarella turn out like ricotta?
oct 19 '10 at 16:15When boiling potatoes, should I put them in with the cold water or in to the hot?
oct 7 '10 at 21:27What causes water to boil over?
oct 2 '10 at 10:00Why did my banana catch fire in the microwave?
oct 1 '10 at 10:21How can I integrate molecular gastronomy in to regular cooking?
sep 1 '10 at 2:12Why do I need more time and liquid than my risotto recipe calls for?
aug 14 '10 at 13:30What is the chemical process behind the way you cook a risotto?
aug 13 '10 at 22:04How could I make stuffed french fries?