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seen May 19 at 4:41

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
3
answered Why do patterns appear on tempered chocolate?
Mar
1
revised What can I substitute for tomato juice?
Who edits a question INTO a recipe request? Honestly.
Mar
1
comment What's the difference between fresh and frozen blueberries for baking?
I agree, the question needs to be rephrased but it is a real question, specifically one that seems to be trying to address a fundamental misunderstanding about what frozen fruits (or veggies) are.
Mar
1
revised What are bagel chips?
edited tags
Mar
1
revised what determines the texture of cookies
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Mar
1
revised Ingredient selection for Canadian Poutine dish
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Mar
1
revised Using Glucose instead of Fructose
edited tags
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
edited tags