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location Mountain View, CA
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visits member for 4 years, 10 months
seen May 19 at 4:41

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)

May
21
awarded  Good Answer
May
13
revised How can you make gelatin at home?
deleted 34 characters in body; edited title
May
12
revised How should glasses/cups be oriented in storage?
deleted 16 characters in body; edited tags; edited title
May
12
comment How do I pound chicken (or other meat) without making a mess?
Quite a few answers already mention clingwrap; I'm not sure what this one is adding, aside from spelling errors.
May
10
revised Homemade liquid sweetener from Stevia
edited tags
May
8
comment What's the fastest way to hull a strawberry?
What is "16#"? Is that a quantity or is it referring to a list somewhere? I can't tell if this is intended as an answer or comment.
Apr
29
awarded  Good Answer
Apr
24
awarded  Nice Answer
Apr
22
reviewed Reject How can I remove excess fat from stews or soups without refrigerating?
Apr
19
revised Is it okay to put a hot pan on a granite counter?
edited tags
Apr
12
awarded  Nice Answer
Apr
12
answered What's wrong with keeping frozen vegetables in refrigerator?
Apr
12
comment How can you reduce the heat of a chili pepper?
The skin has a very low concentration of capsaicin. The highest concentration is in the placenta.
Apr
11
awarded  Nice Answer
Apr
7
awarded  Nice Answer
Apr
2
revised What parameter is best to increase - time or temperature?
edited tags; edited tags
Apr
2
comment What parameter is best to increase - time or temperature?
Thawing it first is the best thing to do. Heating from frozen is generally a losing proposition no matter how you play with the parameters.
Mar
29
revised Chicken bone broth, what is the brown stuff at the bottom of the pot?
edited tags
Mar
29
answered Chicken bone broth, what is the brown stuff at the bottom of the pot?
Mar
29
comment Will spoiled food technically make you sick?
A "theory" is the result of scientific agreement after sufficient data has been gathered, usually by many researchers replicating the same experiment under controlled conditions, and it has the ability to reliably predict future events. What you're referring to might charitably be called a "hypothesis", except that hypotheses don't get published until they've actually been extensively tested. I can promise you there's no research being done on "spoiled" food because "spoiled" isn't a scientific term. There is tons of research on specific pathogens though; search scholar.google.com.