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13116226
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location Mountain View, CA
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visits member for 4 years, 4 months
seen Nov 2 at 16:49

Please welcome Iron Chef Canada who will be preparing his signature dish, Kraft Dinner Bouillabaisse avec Tartiflette Poutine et Sirop d'érable.

AKA:

  • Aaronaught (Stack Overflow)
  • Aarobot (Meta Stack Overflow)

Nov
17
awarded  Famous Question
Nov
10
awarded  Nice Answer
Oct
20
awarded  Good Answer
Oct
19
awarded  Nice Answer
Oct
13
comment Coca Cola's Secret Recipe
Not to mention, the manufacturing process itself is usually far too complicated for any one person to just casually blurt out. It's not a "recipe" you could just make at home, not anymore, although I'm sure there are many recipes to produce something similar. But the process that Coca-Cola actually cares about protecting is the one that lets them churn out 2+ billion cans per year. That information would only be useful to someone who already has billions of dollars to spend on factories and process engineering. The average worker probably has access to this info and doesn't care/understand.
Oct
13
comment Coca Cola's Secret Recipe
For anyone connected in any way with engineering (and Coke is engineered, not "prepared", let's not kid ourselves here), the reality of trade secrets and how they're protected is far more boring than the mystique surrounding them. They're usually well-documented within the company, the documentation being protected by a crapton of legal agreements and a stockpile of unrelated defensive patents. On the flip side, big corporations like PepsiCo will go to great lengths to avoid coming into contact with confidential information from other companies, because they don't want to end up in court.
Oct
13
revised How do I keep Clam juice
edited tags
Oct
13
revised How to mix cream to increase its fat percentage?
edited tags
Oct
9
revised Decoration food long-term preservation
edited tags
Oct
5
comment Butter and chocolate left at room temperature
Well there's certainly no issue with anaerobic bacteria, because by definition those only grow in airless environments. But that doesn't mean it's not rancid, or growing mold, or generally unsafe. Throw the bowl and spoon in the dishwasher and Comet the sink; you should be doing those things on a regular basis anyway.
Oct
4
comment Butter and chocolate left at room temperature
Who cares? Just wash them. Or are you asking if your butter in the fridge is at risk?
Sep
30
awarded  Explainer
Sep
28
revised Can German Potato Balls be frozen?
added 10 characters in body; edited tags; edited title
Sep
27
revised Sandwich wraps always getting way to crispy
edited tags
Sep
27
comment Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
@dfeuer: You're confusing the definition of "toxic" according to organizations like the FDA (it is completely safe to cook with) vs. the EPA (dumping large amounts of boron waste into a lake or landfill = bad idea). If you read my original comment a little more carefully, you will surely notice that it was referring specifically to waste disposal and not food safety.
Sep
26
comment Why is the liquid caramel colour separating in my cakes?
Welcome to Seasoned Advice! You may receive more/better answers if you post the details of your recipe (quantities, temperatures, time, etc.).
Sep
26
revised Why is the liquid caramel colour separating in my cakes?
added 8 characters in body; edited tags; edited title
Sep
25
awarded  Notable Question
Sep
25
comment Best way to preserve a meat without using refrigerator
Does a freezer count as a refrigerator?
Sep
24
awarded  Autobiographer