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location Mountain View, CA
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visits member for 4 years, 5 months
seen 15 hours ago

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)

Dec
21
reviewed Reviewed What should a good cookie dough look like?
Dec
21
comment What should a good cookie dough look like?
Could you give any details on why you think these changes would be better?
Dec
21
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)
Dec
7
comment What direction must one stir molten chocolate?
I'm sure it's possible that there's something I just don't know, but this sounds highly implausible and maybe even scientifically impossible. The direction in which you stir simply has nothing whatsoever to do with crystal formation - only the temperature matters. Certainly I've stirred in both directions - sometimes in the same batch - and haven't noticed any difference.
Dec
5
revised Are there any substitutes for squash puree?
deleted 10 characters in body; edited tags
Dec
5
revised How much of “wasabi” is actually wasabi in the United States?
edited tags
Dec
3
comment Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
Cool to 50 what? And why?
Dec
3
comment Can vegetable oil be used in place of butter?
Many related questions which have more comprehensive answers: Conversion rule: how to switch oil and butter?, Can I substitute olive oil for butter/shortening in pie crust?, Butter substitute for 1 cup of butter for baking. The substitution is not trivial for baked goods and may be especially problematic for cookies.
Dec
2
comment Why do my huge bone broth ice cubes become tiny puddles when melted?
Except salt doesn't melt, but... yeah.
Nov
29
reviewed Approve How much is a cup of graham cracker crumbs in crackers and weight?
Nov
27
awarded  Famous Question
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.