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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
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.
Nov
12
revised Why do my hamburgers smoke?
edited tags
Nov
12
comment What flour and technique do I need for hand pulled noodles?
I really do think it's important to know the specific recipe you tried as well, because there are so many, all with different kinds of flour.
Nov
12
revised What flour and technique do I need for hand pulled noodles?
edited tags
Nov
12
comment What flour and technique do I need for hand pulled noodles?
The only thing is that we still don't know exactly what went wrong. Was the dough too loose to shape in the first place? Did the noodles end up too thick? Too brittle or crumbly? Every little bit helps; it's still kind of a mystery what "good enough" and "not what I expected" really mean.
Nov
12
answered What can I do to thicken the mixture in a meat “cup?”
Nov
12
comment What flour and technique do I need for hand pulled noodles?
As justkt has mentioned, we don't do recipe requests here; however, if you would like to amend your question to include the specific recipe(s) you've attempted and what specific problems you are/were experiencing, then we can definitely help you.
Nov
12
revised How to Prevent Apples from turning Brown
added 4 characters in body; edited body
Nov
12
answered How to Prevent Apples from turning Brown
Nov
12
comment How can I enhance fudge's “fudginess” and flavour?
@franko: Bacon has a very diverse flavour profile including a ton of umami which makes it pair well with many other foods. If there's any particular fascination with it today, it's probably a result of the slow collective realization that fat isn't inherently bad for you. I don't know if I'd pair it with fudge either, but I'm sure somebody would eat it...
Nov
12
revised How can I enhance fudge's “fudginess” and flavour?
Edited to make into a question - not a poll
Nov
12
comment Spices for ancient grains
Just a note for other members, with apologies to bobobobo for this meta distraction: I will not be making this question Community Wiki because polls are no longer covered by Community Wiki. I would encourage people to back up their answers (why is a particular spice good or bad?), and/or to edit the question to further encourage more detailed answers. If you're still not happy with the results, use your close votes.
Nov
12
revised Roasting a turkey in a roaster oven
edited tags
Nov
12
comment Is it safe to put hot food in the fridge?
As for your previous question: Yes, there is more bacteria in cooked stock, especially when it's been left out. Even if you killed every single bacteria during the cooking process (which is not the case), it can become contaminated again just as easily as the vegetables, and unlike vegetables, stock sitting around at room temperature (or worse, 60° C or so) is quite literally a breeding ground for bacteria. Unless you're in the habit of vigorously rubbing your broccoli with raw chicken, it's a lot safer than stock.
Nov
12
comment Is it safe to put hot food in the fridge?
An agar plate is not a pot of stock. Such a small quantity does not take very long to come down to room temperature. If you're going to divide your hot food into small portions that can be cooled within a few minutes, then by all means, cool it for a few minutes on the counter top. As I pointed out in my answer, though, the concerns here are when dealing with a single large quantity of food, and a full pot of stock will take quite a bit more than a few minutes to cool this way. So your point, while interesting, is not actually relevant.
Nov
12
comment Trouble making corn tortillas
You mean prevent a tag from being used in the future, i.e. blacklist it? Only the admins can do that; it's reserved for extreme cases.
Nov
11
revised what does it mean to incorporate in recipes
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Nov
11
revised How to tell if it is real sourdough?
edited tags
Nov
11
comment Trouble making corn tortillas
I assume this is about Mexican/American-style tortillas; if not, please revise the cuisine tag as appropriate.
Nov
11
revised Trouble making corn tortillas
edited tags