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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)

Nov
23
revised How do I make a foam?
added 537 characters in body
Nov
23
comment Amount of food to prepare for bagel & lox brunch
Well Joel, with all respect, this is kinda off-topic, and as much as I hate to close a question from Our Lord And Savior, it's basically been answered and we ought to be setting the right example here, so... closed it is.
Nov
22
comment How can I improve the flavor of spinach?
@TFD: Are you actually suggesting that you can see the cellular structure of a food and visually determine its nutritional value? As a defense against factual evidence that contradicts your original claim? I'm pretty sure I'm not the one who needs something examined.
Nov
22
comment Pouring cold water on pasta after cooking it
I rearranged your last sentence; even though I eventually understood what you meant, it seemed a little odd reading the phrase "...boiling in ice-cold water".
Nov
22
revised Pouring cold water on pasta after cooking it
added 5 characters in body
Nov
22
comment How to convert a recipe calling for active dry yeast into rapid rise yeast?
Other shell = outer shell?
Nov
22
revised Pumpkin Roll Technique
edited tags
Nov
22
answered How do I make a foam?
Nov
22
revised What can I make with the broken corn chips at the bottom of the bag?
edited tags
Nov
22
comment Oxidized Avocado: What's Going on & How to Prevent It
The sour cream trick works because it's a fat, and fat is an almost airtight seal against oxygen. It's the same reason why you can keep stock or drippings in the fridge for a week or two with the layer of congealed fat on top, but once you skim the fat, it only lasts a few days.
Nov
22
revised Oxidized Avocado: What's Going on & How to Prevent It
edited tags
Nov
22
comment Lamb ribs - how to cook them
Why don't they "work?" It will be easier for people to help you if you describe specifically what you've tried and what isn't turning out the way you want.
Nov
22
revised Lamb ribs - how to cook them
edited tags
Nov
21
comment How can I improve the flavor of spinach?
@TFD: Another old wives' tale. Every frozen vegetable you buy has been quick-frozen, such as with liquid nitrogen, which prevents any significant ice crystals from forming in the cellular structure. If you freeze it yourself, then yes, you might experience such a problem. Frozen vegetables are likely to be more nutritious than fresh, unless you can get them really fresh; they just tend to be a lot less crisp.
Nov
21
comment How can I improve the flavor of spinach?
Just to clarify: This is tagged [sauce] and you mention a cream sauce in the question; are you asking about making a spinach sauce specifically or just preparing spinach in general?
Nov
21
revised How can I improve the flavor of spinach?
added 3 characters in body; edited title
Nov
21
answered Minimum amount of fat in Roux
Nov
21
revised How do you make golden syrup?
edited tags
Nov
21
revised Baking bread … without crust?
edited tags
Nov
20
revised Minimum amount of fat in Roux
edited tags