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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
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?
edited tags
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! :)
Nov
15
answered dry garlic in oil --> botulism risk?
Nov
15
comment Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
I apologize for dragging this off-topic, bikeboy, but reading this question (and the predictable reply to my comment) makes me think that we need to start adopting a NPOV policy for health/nutrition. While it's certainly possible for certain individuals to be on low-sodium or other diets as prescribed by their doctors, I think it's necessary for any question/answer that implies (unproven) general health benefits of any particular diet to come with a big disclaimer so that we don't promote the ongoing spread of such misinformation.
Nov
15
comment Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
I figured you'd chime in, @TFD. Pray tell, what are all of these "numerous studies?" Most current scientific (i.e. not political) data indicates that salt consumption is relatively constant and low-sodium diets may actually cause harm. Hell, they even knew it was junk science back in 1997. I really don't want to stray into nutrition territory, but I've recently seen an increased badgering about low-fat, low-sodium diets and it has to stop now.
Nov
15
comment Is copper cookware really better than stainless steel?
That's good (if subjective) information and roughly the same conclusions I actually came to. I ended up buying an ordinary stainless steel (aluminum core) All-Clad stock pot and it's turned out great; I see no need or use for copper there. For saucepans, casseroles etc., it seems to be good enough to have copper core; where the actual copper ends up being most useful is quick/high-heat applications which normally involve a skillet.
Nov
14
comment Vietnamese cookbook
Can you be a little more specific as to what you mean by "good?" Lots of recipes? Detailed explanations? High-quality photos? This is a bit of a poll as is, but I think if you narrowed it down a little then it would be fine.
Nov
14
revised How do you prepare Brie?
edited tags
Nov
14
answered Why does my minestrone soup end up with so little liquid?
Nov
14
revised Why does my minestrone soup end up with so little liquid?
edited title
Nov
14
comment What are some different ways of preparing flax seeds?
Hi codaddict, welcome to Seasoned Advice! I believe that flax seeds are probably an unusual enough ingredient to fit the culinary uses guidelines, however, please keep in mind that questions on this site should relate to cooking or preparing food and not consuming it. I've edited the question accordingly and hope that the edited question still retains the spirit of what you're asking about.
Nov
14
revised What are some different ways of preparing flax seeds?
added 36 characters in body; edited tags; edited title
Nov
14
comment Why is there a watery run-off after cooking my bolognese?
@Sklivvz: Go to the bottom. That is the actual, "official" recipe according to the Accademia Italiana della Cucina. That's a nice link you posted but just how far back in time are we going to go when we say "traditional?" The preparation has used milk for many years. It's also typically served with spaghetti today and not macaroni, so one has to take your version with a grain of salt.
Nov
13
comment Why is there a watery run-off after cooking my bolognese?
@Sklivvz: Every recipe I have ever seen for Bolognese involves milk. In fact, it's one of the most important ingredients. It's clearly stated in the traditional recipe. I really don't care where you're from or what your ancestry is; if you're not using milk, you're not making Bolognese.
Nov
13
comment Why is there a watery run-off after cooking my bolognese?
@Sklivvz: Bolognese is just one type of Ragù, so it's not clear that you're actually referring to Bolognese or what you would define as a "problem". Considering the amount of meat, milk, and oil used in Bolognese, it's very unlikely that you wouldn't get a certain amount of rendered fat. It might be less if you used shredded meat instead of ground, but that's hard to find here.
Nov
13
comment What can I do to thicken the mixture in a meat “cup?”
Huh? Where did cookie dough come into this? Anyway, I'm pretty sure I know how to eat it, and if you read the other answers you'll see that it is in fact a cooking problem and one that's solvable.
Nov
12
revised Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
edited body; edited tags; edited title
Nov
12
comment Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
I think the comment is important enough to be part of the answer. The supposed dangers of sodium are almost 100% myth. You can overdose on sodium and go into hypernatremia - if you're ingesting salt in large quantities at the same concentration as sea water. Most people who aren't on a boat would be gulping down fresh water before they got anywhere near fatal sodium levels. But that's all incidental really; "bad for your health" implies complications associated with long-term sodium consumption and that's just hokum.