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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)

Dec
6
revised What flavor (if any) do ti leaves impart? How about substitutes?
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Dec
6
revised Cook Time vs. Cook Temp trade off
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Dec
6
revised Where should I store nori or laver after opening, and for how much time?
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Dec
6
revised Is beef 'aged' in vacuum packed bags?
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Dec
6
comment What is the advantage to crushed garlic over minced garlic beyond texture?
Personally, I use a rasp when I really want the strong garlic flavour, e.g. in garlic bread. I don't think I even own a garlic press.
Dec
6
revised What is the advantage to crushed garlic over minced garlic beyond texture?
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Dec
6
comment Why not pork stock/gravy?
Grease is just fat, and all animals are fatty when you get right down to it. Generally it's pretty easy to just skim the fat and/or strain it later, but if you've got a lot of fat (or blood, as in beef) then often you bring it to a simmer once in plain water to "clean" the bones, then discard the entire pot, and start over again with your mirepoix and so on.
Dec
6
comment Why not pork stock/gravy?
I've never experienced a fish stock, myself; seems like you'd have to collect quite a few heads and bones to get anything useful out of it.
Dec
6
answered Cook Time vs. Cook Temp trade off
Dec
6
answered What can I do with apple peel?
Dec
5
revised how can I tell if my pots and pans are ferrous?
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Dec
5
revised how can I tell if my pots and pans are ferrous?
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Dec
5
revised How can I get fried prawns to be juicy?
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Dec
5
comment How to prepare eggs in shape suited for bagel?
@Joe: I'll take a closer look next time I need to eat one of those things, as it's possible I imagined it, but I am 95% positive that I saw them take out pre-cooked egg. It's probably already warm, too, they just get it "hot" so it'll melt the cheese.
Dec
5
comment How to prepare eggs in shape suited for bagel?
@FoodTasted: I'd honestly just shell out the $1 for a cookie cutter, but I guess if you're on a really tight budget then a short can will work too.
Dec
5
comment What can I do with a failed bread?
I was thinking bread pudding, personally. Or fondue.
Dec
5
comment How to prepare eggs in shape suited for bagel?
There are metal egg poachers available that are meant to be submerged in a saucepan. But this will obviously make poached eggs, not fried or scrambled; I love Eggs Benedict and Florentine myself, but I'm not sure that the OP wants a leaky breakfast sandwich.
Dec
5
revised What are the possible substitutions for Cumin in Indian cuisine?
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Dec
5
revised What can I do with a failed bread?
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Dec
5
comment Why did my “goat cheese espuma” flop?
I should point out that dryness really isn't the problem - the soft unripened goat cheese is really quite moist compared to most cheese (although dryer than something like brie). But it's just way too thick and rich by itself to purée without the help of some liquid.