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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
29
revised What is a French Rolling Pin?
deleted 112 characters in body; edited title; edited tags
Nov
29
comment How to dry out mash - added too much milk
@Joe: I can assure you that the risotto was "properly made" (it's not exactly that hard to make). The most commonly-used definition of "creamy" is containing cream; resembling cream is also a definition but the "creaminess" of risotto is a completely different animal, unless it's got some soft cheese mixed in.
Nov
29
comment Is Greenpan safe?
That is correct, @Bob, although I think the point was that GreenPan seems to be implying that their pans are safer than Teflon, a claim which should be met with suspicion given the fact that the coating leaches off. Also, YMMV, but my Teflon has lasted upwards of 3 years with moderate use, which seems to be better than what people are saying about the GreenPan.
Nov
29
awarded  Nice Answer
Nov
29
revised Why did my Turkey Stock turn into gelatin?
added 173 characters in body
Nov
29
answered Why did my Turkey Stock turn into gelatin?
Nov
29
comment Would these ingredients work for a Gift In a Jar?
I don't suppose you have a recipe in mind that you could point us to? Sugar usually goes in with the wet ingredients, so this could be a problem, but maybe there are certain types of cakes where you can just dump it all into the mixing bowl...
Nov
29
comment How to dry out mash - added too much milk
@Joe: Most risotto is made with at least one dairy product so it actually is creamy in the sense of fat; I actually had a hell of a time finding good dairy-free recipes for the family last month, and although I suppose I might still call those "creamy", it's very clearly distinguishable from the dairy kind of "creamy".
Nov
28
comment How to dry out mash - added too much milk
@Marti: I think in practice, cream does contain lactose because the separation process isn't perfect. It's low in lactose compared to milk but I guess if somebody has severe allergies then that's not good enough.
Nov
28
revised Does it harm juice if I store it in sub-zero temperatures?
added 173 characters in body
Nov
28
revised Does it harm juice if I store it in sub-zero temperatures?
added 591 characters in body
Nov
28
answered Does it harm juice if I store it in sub-zero temperatures?
Nov
28
comment Why did my “goat cheese espuma” flop?
So, @Michael and AGuyNamedBob, you think it's the recipe itself that's the problem? Are there goat cheeses you can get that aren't dry? (The one I buy is not even shreddable, it has a similar consistency to blue cheese or brie.) You might be right, but I'm surprised that iSi would publish a recipe with such an obvious error.
Nov
28
comment If tomatoes are fruit
@Daniel: I would hazard a guess that some people view at as a joke question or at least borderline, hence the downvotes. I've always believed that the best way to handle them is to just answer them honestly and not take the (flame)bait - but at the same time that doesn't mean we should encourage it. Maybe the question is actually not a joke, but that is one reason why it helps to be specific and detailed, to avoid negative interpretations.
Nov
28
comment How to dry out mash - added too much milk
Yes, I rather figured that the cream was central to this, even though it was nothing more than an aside in my answer. Notwithstanding, your first and second paragraphs basically copy my answer and the third and fourth paragraphs aren't really relevant. Nothing personal, I don't think it's a bad answer, but I also don't think you deserved an upvote for repeating a previous answer and adding some extra stuff that doesn't help answer the question.
Nov
28
comment How to dry out mash - added too much milk
@Joe: I don't think I'd call the effect of starch or even gelatin "creaminess". That pretty much always comes from fat (although I suppose it does not have to be dairy fat). The potatoes are thick, but I have tried many different recipes/preparations for mashed potatoes and in my experience, only the ones using actual cream or cheese are creamy. You could probably use liver for a genuinely creamy texture if you're not too disgusted by the idea; generally it doesn't have much taste of its own in small quantities.
Nov
28
asked Why did my “goat cheese espuma” flop?
Nov
28
answered If tomatoes are fruit
Nov
28
revised Is Greenpan safe?
edited tags
Nov
28
answered Is Greenpan safe?