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seen May 19 at 4:41

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 Does a change in altitude affect baking time or temperature?
edited tags
Dec
6
comment What flavor (if any) do ti leaves impart? How about substitutes?
Everything has a flavour; the question is simply one of whether or not that flavour is transferred during the cooking process. Which makes me think... you might want to specify the cooking process.
Dec
6
comment What flavor (if any) do ti leaves impart? How about substitutes?
I know that Ti is more of a "plant" than an "herb" but that seems to be the most applicable tag we have.
Dec
6
revised What flavor (if any) do ti leaves impart? How about substitutes?
edited tags
Dec
6
revised Cook Time vs. Cook Temp trade off
edited tags
Dec
6
revised Where should I store nori or laver after opening, and for how much time?
edited tags
Dec
6
revised Is beef 'aged' in vacuum packed bags?
deleted 7 characters in body; edited title
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?
edited tags
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?
edited tags
Dec
5
revised how can I tell if my pots and pans are ferrous?
edited body
Dec
5
revised How can I get fried prawns to be juicy?
added 32 characters in body; edited title
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.