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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)

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
Feb
11
revised What is “Less Sodium Soy Sauce”?
edited tags
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
Feb
4
awarded  Guru
Feb
3
comment What exactly is “Sushi Grade” fish?
@TFD If that's true then I'd certainly agree with your recommendation. A visual inspection is not going to confirm or deny the presence of parasites.
Jan
24
awarded  Famous Question
Jan
24
comment Why does caffeine taste bitter when added to tea?
Salt is really the key here, not sugar or sweeteners. Sugar mutes all other flavors but salt specifically masks bitterness.
Jan
23
awarded  Popular Question
Jan
20
awarded  Popular Question
Jan
19
revised What is the ideal temperature for water added to chickpea flour for falafel?
edited tags
Jan
19
comment How can I reheat a roux-based (alfredo) sauce in the microwave without separation?
@MatthewMoisen: Enough heat can break any emulsion. The other answers here also apply - the longer you microwave and the higher the power, the more likely it is to break the emulsion. If it didn't separate in the fridge, I'd say the xanthan gum did work, at least somewhat. Try with lower heat next time.
Jan
18
awarded  Enlightened
Jan
18
awarded  Nice Answer