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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)

9h
comment Can Rum-balls be made without alcohol?
This answer isn't especially helpful without the actual recipe, or even a link to it.
9h
revised Can Rum-balls be made without alcohol?
deleted 26 characters in body
20h
reviewed Leave Open Salvaging leftovers of a filleted mackerel for a stew
20h
reviewed Leave Open Relating the Color of meat to doneness
20h
reviewed Close How to use spare jalapeños?
20h
reviewed Leave Open Leftover Dough Made to Bread
20h
reviewed Close What is a good use for lots of fresh cilantro?
20h
awarded  Custodian
20h
reviewed Leave Closed Fully cooked ham left out for 10 hours, is it still safe to eat?
20h
awarded  Custodian
20h
comment Fully cooked ham left out for 10 hours, is it still safe to eat?
@Joe: Can I re-cook a ham that was left out overnight? Salt-curing might extend the lifetime, but it's nearly impossible to predict by how much, so there isn't really any other answer or even a rule of thumb we can give. The only important variable that we can actually measure is how long it was in the danger zone, and it's up to the OP to decide if he wants to chance it anyway.
20h
reviewed Looks OK What can I use as an alternative sweetener for smoothies?
20h
comment What can I use as an alternative sweetener for smoothies?
This might work in a smoothie that is meant to incorporate the taste of sweet potatoes, although the OP did specifically ask for sweeteners that "don't make a big difference to taste".
20h
reviewed Reviewed What should a good cookie dough look like?
20h
comment What should a good cookie dough look like?
Could you give any details on why you think these changes would be better?
21h
comment Brown stuff is on some of my dried bay leaves
When in doubt, throw it out. If you can take a photo, please edit your question accordingly and we might be able to provide better help.
Dec
13
comment Vacuum-packed cheese question (botulism)
@padma: No, it's not botulism. Forget botulism, especially in the fridge. Cheese is a cultured product, meaning it already started out as one massive bacterial colony. Mozzarella cheese in particular is also a curd cheese. Could be curd separation, could be moisture condensation, could be just about anything other than botulism. I've left unopened cheese in the fridge for up to a year with no ill effect. Just because botulism is an anaerobe doesn't mean it will grow in every airtight environment; it just means that it can, given the right conditions.
Dec
13
comment Vacuum-packed cheese question (botulism)
That was my point - there isn't a readily available source of information on individual cases, we can only extrapolate from the vague aggregates.
Dec
8
comment What direction must one stir molten chocolate?
It seems that the only part of this post that's actually answering the question is the 4th paragraph, which basically says "stir in a consistent direction, doesn't matter which one".
Dec
8
answered Vacuum-packed cheese question (botulism)