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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
7
revised How long would a no-bake cheesecake last?
added 9 characters in body
Dec
7
awarded  Strunk & White
Dec
7
revised Why did my chicken soup go cloudy?
added 22 characters in body; edited tags
Dec
7
comment Why did my chicken soup go cloudy?
There seems to be a lot of confusion in this question between soup, broth, and stock. You make soup from either stock or broth. It's not entirely clear whether you actually made this soup from homemade stock, canned broth, water, or even bullion. It would help a lot if you clarified which you used. I'm also removing the health question as such a generally-phrased health question calls for substantial (off-topic) speculation; as a food safety question or a specific health-related question (i.e. "does cloudy mean higher fat content") it's fine.
Dec
7
comment Does a change in altitude affect baking time or temperature?
@bikeboy: I meant maybe he's measuring the distance from Earth's sea level to another planet. I guess it's not funny when you have to explain it, though.
Dec
6
comment Does a change in altitude affect baking time or temperature?
@bikeboy: How do you know he's not from another planet?
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