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seen Aug 6 at 22:36

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
18
answered How does boiling impact the texture of tofu?
Nov
18
revised Toast bread slices in a convection microwave?
deleted 4 characters in body
Nov
18
answered Toast bread slices in a convection microwave?
Nov
17
revised Toast bread slices in a convection microwave?
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Nov
17
answered How long should you keep Salami for?
Nov
17
revised How long should you keep Salami for?
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Nov
17
comment tinfoil at the bottom of the oven (to catch crumbs) is ruining my pizzas
That is... highly disturbing. I think I would be reluctant to eat that.
Nov
17
comment How can I create a sweet pizza that looks like pizza?
If you don't actually endorse the content of your answer then either don't post it, or post it with disclaimers. As is, your answer just isn't complete; one has to follow the links to actually understand anything you're talking about. This is more or less like posting a Wikipedia link as your answer; it's fine for certain types of questions if and only if you actually quote or paraphrase the relevant parts.
Nov
17
revised domestic bread steaming -> will my stone be okay?
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Nov
16
comment Why does my minestrone soup end up with so little liquid?
@user2215: You can indeed, but you have to use an even lower heat in that case, otherwise it will boil very quickly due to the trapped steam. I'd also recommend a heavy or tight-fitting lid, otherwise it'll wobble around and vent tiny amounts of steam that will condense again on your stove top, and you'll have a very messy cleanup job afterward.
Nov
16
comment How can I create a sweet pizza that looks like pizza?
These are good links (and great photos), but generally answers here should be usable without having to follow a link. Not that you should reprint the entire recipes here, but try to give us the basic idea (i.e. by describing it as a chocolate pie using pizza dough for the crust and crumb topping to simulate the appearance of cheese). Otherwise, if the links ever break then so does the answer.
Nov
16
comment Similar flavors to caffeine?
Are you sure there's not even a little bit of placebo effect going on here? I'm not asking this to diminish your question, just trying to be helpful. My mother is a huge coffee nut and had no problem switching to decaf after being forced to cut out caffeine. Have you done a double-blind taste test with decaffeinated coffee, especially non-espresso coffee?
Nov
16
revised Can I always use butter instead of margarine when baking?
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Nov
16
revised Ingredients or techniques to a more solid lasagna
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Nov
16
revised How does dried cilantro relate to fresh?
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Nov
16
comment dry garlic in oil --> botulism risk?
@Erik: Is botulism blue? I thought it was basically invisible, odourless and tasteless, which is part of the reason it's so dangerous. If your garlic turned blue, that's more likely to be a chemical reaction - probably with copper (raw garlic contains a lot of sulfur).
Nov
15
comment Can I use a regular pan instead of a cast iron skillet?
@bikeboy: I'll bet that the recipe involves searing chicken breasts, which is much easier to do well with a cast iron skillet or grill pan. I can't speak for everyone, but I don't think I've ever cooked any other part of a chicken in a skillet...
Nov
15
revised Can I use a regular pan instead of a cast iron skillet?
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Nov
15
comment dry garlic in oil --> botulism risk?
@Miguelón: I think you may have misinterpreted my answer; my last paragraph should make it clear that oil is moisture and can promote botulism, if there's any on your garlic flakes to begin with. That's a pretty big "if", but be aware that there may still be some risk with what you're planning to do.
Nov
15
comment dry garlic in oil --> botulism risk?
Not that I doubt my own answer, but typically you should wait at least a few hours (most of us wait a day or two) before accepting an answer, just in case somebody more knowledgeable comes along. I know that the system kind of prods you into it, but in practice it's best to give the community a chance to weigh in before making up your mind. Just wanted to let you know that for future reference. Welcome to the site by the way! :)