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rumtscho

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202
How should I respond to absurd observations from customers during software product demos?
workplace.stackexchange.com

89
When I'm separating egg whites, how much does it matter if a little yolk gets in?
cooking.stackexchange.com

82
Why can't you make cheese from coconut milk?
cooking.stackexchange.com

77
Any benefit to buy high-quality meat for a mediocre cook?
cooking.stackexchange.com

74
How do you make a cake lift equally and minimize doming?
cooking.stackexchange.com

70
Will spoiled food always make you sick?
cooking.stackexchange.com

69
How to ensure international logo can be ethnically neutral enough so it won’t be offensive?
graphicdesign.stackexchange.com

60
What are things like Bread, Rice and Cereal collectively known as?
cooking.stackexchange.com

59
Could coconut cream be used to create a non-dairy ganache for whipping?
cooking.stackexchange.com

58
Why do Chinese grocers advise cutting and discarding flowers in Chinese vegetables?
cooking.stackexchange.com

55
Are all stainless pans necessarily non stick?
cooking.stackexchange.com

55
What is "layering flavors"? What does it accomplish and how do I do it?
cooking.stackexchange.com

55
Our 3½ yo girl is frustrated by not being able to colour within the lines
parenting.stackexchange.com

53
Likelihood - Why multiply?
stats.stackexchange.com

52
Can something have more sugar per 100g than the percentage of sugar that's in it?
cooking.stackexchange.com

51
If I burn my food, will I consume less calories as I have already burnt them?
cooking.stackexchange.com

50
Why are quiches baked in fluted tins?
cooking.stackexchange.com

50
Is it safe to eat smoked bacon without grilling?
cooking.stackexchange.com

49
I never succeed in thickening sauces with pasta water. What am I doing wrong?
cooking.stackexchange.com

48
Our words are too complicated. Let's make them simpler!
meta.stackexchange.com

48
I used olive oil to finish my salad serving utensils - now what?
cooking.stackexchange.com

47
What is the purpose of oiling a wooden chopping board?
cooking.stackexchange.com

47
I believe I have solved a famous open problem. How do I convince people in the field that I am not a crank?
academia.stackexchange.com

45
What exactly is this residue and how do I clean it off?
cooking.stackexchange.com

41
Conjectures (or intuitions) that turned out wrong in an interesting or useful way
math.stackexchange.com

40
Fix for Greasy Pulled Pork?
cooking.stackexchange.com

40
Incorporating fruits in creme brulee
cooking.stackexchange.com

39
Why store food in an airtight container when it's in the fridge?
cooking.stackexchange.com

39
Is there no use for high temperatures in ovens?
cooking.stackexchange.com

38
How to properly brown cut-up chicken breast pieces?
cooking.stackexchange.com

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