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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)

Mar
4
awarded  Enlightened
Mar
4
comment Why do patterns appear on tempered chocolate?
@PaulGuyot: Don't get it wet, is the simple answer. Too much moisture can actually cause it to seize and completely ruin it. Water baths might cause problems if you use them in an enclosed area, e.g. underneath a range hood. Personally, I don't use a water bath or let good chocolate anywhere near water. Also, not applicable here specifically, but as a general rule you need to work very quickly when coating things like fruit, especially when frozen. In those cases, sometimes it also helps to divide the tempered chocolate into smaller portions so moisture doesn't accumulate endlessly.
Mar
3
awarded  Nice Answer
Mar
3
answered Why do patterns appear on tempered chocolate?
Mar
1
revised What can I substitute for tomato juice?
Who edits a question INTO a recipe request? Honestly.
Mar
1
comment What's the difference between fresh and frozen blueberries for baking?
I agree, the question needs to be rephrased but it is a real question, specifically one that seems to be trying to address a fundamental misunderstanding about what frozen fruits (or veggies) are.
Mar
1
revised What are bagel chips?
edited tags
Mar
1
revised what determines the texture of cookies
edited tags
Mar
1
revised Ingredient selection for Canadian Poutine dish
edited tags
Mar
1
revised Using Glucose instead of Fructose
edited tags
Mar
1
revised What types of wine are suitable for Dijon mustard?
edited tags
Mar
1
revised Can sarsaparilla and sassafras be substituted with licorice root?
edited tags
Mar
1
revised In ingredient lists, does “lime” mean the fruit or the chemical?
edited tags
Mar
1
revised Adding lime juice to green curry paste and heating
edited tags
Mar
1
revised secret ingredient in a restaurant bolognese
edited tags
Feb
25
comment dry garlic in oil --> botulism risk?
@DaaBoss: Oil and butter are very different - butter has water, oil doesn't. There are plenty of Q&As here about blue/green garlic, it was probably just a benign chemical reaction. Botulism does not have any color, and mold is very unlikely with oil. If there were bacteria growing in there, you'd see a lot of bubbles.
Feb
24
comment Is it safe to eat chicken that is still frozen?
@supercat [citation needed]
Feb
21
comment Is spicy chicken by default buffalo chicken?
Are you sure it's buffalo sauce and not just some generic hot sauce? It could be Mexican (fairly likely in California), or Jamaican, even Mediterranean or SE Asian - hot sauce is really pretty ubiquitous, and red is a common color.
Feb
19
comment How do I pound chicken (or other meat) without making a mess?
I'd agree with this, although the disadvantage of room-temperature chicken is that it tends to shred and "peel" more easily. Can get very messy.
Feb
19
comment How do I pound chicken (or other meat) without making a mess?
Yeah, I admit it was open to interpretation but tenderizing had nothing to do with my rationale for posting this. I only use a mallet when I want to prepare meat for stuffing (e.g. Chicken Kiev) or layering (e.g. wrapping something in chicken, then bacon).