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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)

Mar
1
revised What types of wine are suitable for Dijon mustard?
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Mar
1
revised Can sarsaparilla and sassafras be substituted with licorice root?
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Mar
1
revised In ingredient lists, does “lime” mean the fruit or the chemical?
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Mar
1
revised Adding lime juice to green curry paste and heating
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Mar
1
revised secret ingredient in a restaurant bolognese
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Feb
25
comment dry garlic in oil --> botulism risk?
@DaaBoss: Oil and butter are very different - butter has water, oil doesn't. There are plenty of Q&As here about blue/green garlic, it was probably just a benign chemical reaction. Botulism does not have any color, and mold is very unlikely with oil. If there were bacteria growing in there, you'd see a lot of bubbles.
Feb
24
comment Is it safe to eat chicken that is still frozen?
@supercat [citation needed]
Feb
21
comment Is spicy chicken by default buffalo chicken?
Are you sure it's buffalo sauce and not just some generic hot sauce? It could be Mexican (fairly likely in California), or Jamaican, even Mediterranean or SE Asian - hot sauce is really pretty ubiquitous, and red is a common color.
Feb
19
comment How do I pound chicken (or other meat) without making a mess?
I'd agree with this, although the disadvantage of room-temperature chicken is that it tends to shred and "peel" more easily. Can get very messy.
Feb
19
comment How do I pound chicken (or other meat) without making a mess?
Yeah, I admit it was open to interpretation but tenderizing had nothing to do with my rationale for posting this. I only use a mallet when I want to prepare meat for stuffing (e.g. Chicken Kiev) or layering (e.g. wrapping something in chicken, then bacon).
Feb
16
comment A cup of cilantro?
Agreed, that is a lot of cilantro. I can barely stand a teaspoon or two sprinkled into a burrito. Unless this recipe is meant to make several pints of dip, it sounds like too much.
Feb
16
comment Modernist / molecular cuisine with a microwave?
Modernist or not, recipe request are off-topic. I think this question has potential but only if it's edited not to be asking point-blank for recipes. (FWIW, many if not most molecular recipes require precise temperatures, which is pretty difficult to accomplish in a microwave.)
Feb
15
revised What is 'Musk' as used in this recipe
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Feb
11
revised What is “Less Sodium Soy Sauce”?
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Feb
11
comment Air bubble on surface of chocolate
I have never heard of making ganache with a mixer. I have, on occasion, heard of whipping warmed-up ganache with a very high cream-to-chocolate ratio, but that is with the deliberate intent of incorporating air. It's going to be very difficult to remove air. Can you post the recipe, or at least the relevant parts of it?
Feb
10
comment What does “natural” actually mean?
@sourd'oh: I already pointed out that it was almost as vague, but in spite of its vagueness, it clearly refers to a different thing. And most experts would agree that we are done evolving, and have been ever since technology eliminated natural selection as a factor for either survival or reproduction. Anyway, this is all very off-topic; the point is, "natural" isn't part of any major diet, paleo or otherwise.
Feb
8
comment What does “natural” actually mean?
This answer addresses that it varies from person to person, but not why or how. I posit that the actual definition is: Food without "chemicals". Of course, you then have to define "chemicals", and the contextual definition is essentially "anything with a name that sounds strange to me or isn't in my vocabulary right now". That's why it's not only completely subjective from one individual to the next, but can also change over time with education.
Feb
8
comment What does “natural” actually mean?
@SteveJessop: That's kind of a misrepresentation; paleo/primal doesn't care about "natural", just "food that didn't contribute to human evolution" or just "pre-agricultural food". Whether or not that's any more useful a criteria from a scientific point of view is debatable, but there's a strong correlation with low GI/GL foods, which is an objective metric.
Feb
6
comment Will MSG improve taste of a food for someone who dislikes the food itself or will it make it worse?
Salt is a flavor-enhancer but it's also a bitterness-reducer and also has a taste of its own in larger quantities... so it's a bit of a crude analogy.
Feb
6
awarded  Good Question