41,248 reputation
15119234
bio website
location Mountain View, CA
age
visits member for 4 years, 6 months
seen 13 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)

Jan
6
revised Moldy black truffles-are they edible?
edited tags
Jan
3
awarded  Nice Answer
Dec
31
comment What should the consistency of the meat filling of moussaka be like?
Which type of moussaka are you talking about? Adding a cuisine tag would help - Turkish is very different from Greek, for example, and those aren't the only variants.
Dec
31
comment What should I look for in a new kitchen knife set?
This may or may not answer the question - it's actually hard to tell because the question isn't totally clear. The OP asks "what should I look for (or avoid) in a set?" which could be interpreted as either "what materials/characteristics" or "what knives". If it's the latter, as I suspect it might be, this is a completely reasonable answer, although I'd probably take out the "don't buy a set" sentence.
Dec
31
comment Can I make any modern improvements to this Russian cake recipe from 1971?
This refers to a truly old recipe: How can I make this antique ginger wine recipe using ingredients available today?
Dec
31
comment How can I reheat a roux-based (alfredo) sauce in the microwave without separation?
@MatthewMoisen: It's going to depend on the recipe and how thick you want it - could be as little as 0.2% by weight, or as high as 1% (or even more if you want a super-thick sauce).
Dec
28
answered Forgot Brown sugar in cookies
Dec
28
revised Forgot Brown sugar in cookies
edited tags
Dec
28
comment Is it possible to overmarinade a steak?
Promotional links are OK (a) if they go in your user profile or (b) if they are directly related to the question. Refer to the promotion help page for more details.
Dec
28
revised Is it possible to overmarinade a steak?
deleted 58 characters in body
Dec
26
reviewed Edit I accidentally boiled away most of my soup, what can I do to recover it?
Dec
26
revised I accidentally boiled away most of my soup, what can I do to recover it?
Regroup paragraphs: 1-3/ situation, description of the recipe 4/ why soup is wanted 5/ questions; remove redundantly asked questions
Dec
26
revised How much cake batter to make two 6“x2” cakes?
edited tags
Dec
26
revised Refreezing stock after boiling
edited tags
Dec
26
revised I accidentally boiled away most of my soup, what can I do to recover it?
edited tags
Dec
24
comment When is a food considered a delicacy?
Yep, it's completely subjective. Some people think lobster is a delicacy, others think it's basically a giant cockroach.
Dec
24
comment What should a good cookie dough look like?
Of course I believe you; however, the goal of this site is to help people get better at cooking/baking/food prep, which is why we prefer to see explanations as opposed to instructions (or both). Pure recipes or "do this" type answers tend to be seen as incomplete and not upvoted. Not trying to force you to change your answer, it just sounds to me like you probably do know what you're talking about, and it would help other people who find this question a lot more if you could explain the difference in results between the posted recipe and your adjustments, and why it turns out that way.
Dec
22
comment Can Rum-balls be made without alcohol?
This answer isn't especially helpful without the actual recipe, or even a link to it.
Dec
22
revised Can Rum-balls be made without alcohol?
deleted 26 characters in body
Dec
21
reviewed Leave Open Salvaging leftovers of a filleted mackerel for a stew