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AMtwo

My name is Andy, and I'm a carb-aholic. When I'm not obsessing over food, I'm trying to save the world one database at a time.

I am a SQL Server DBA that has managed databases in the healthcare, finance, e-commerce, and non-profit sectors. Since 2003, I have been supporting high-volume, highly-available OLTP environments with demanding performance needs.

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  • Member for 4 years, 1 month
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  • Last seen 22 hours ago

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21 Finishing pre-cooked prime rib, day-of? Dec 16 '19
16 What cut of beef is “plat nerveux”? Oct 27 '19
15 What is the binding agent in eggs? Oct 28 '19
14 Cooking octopus: simple boil or broth? Nov 4 '19
14 Why doesn't my cheese cake rise when cooked in a water bath? Nov 15 '19
10 Jar pasta sauce resealed itself in fridge overnight. Is it safe to eat? Oct 16 '19
9 What would “Disintegrant”, “Ammonium”, or the units of measure “glass” or “gl” mean in a non-American book? Jan 28
9 How do chefs know when to start cooking each dish in a restaurant? Feb 24
8 Are “shelled nuts” with or without their shells? Jan 27
7 Drying beef to preserve it without any equipment May 28
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