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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)

Dec
21
reviewed Leave Open Relating the Color of meat to doneness
Dec
21
reviewed Close How to use spare jalapeños?
Dec
21
reviewed Leave Open Leftover Dough Made to Bread
Dec
21
reviewed Close What is a good use for lots of fresh cilantro?
Dec
21
awarded  Custodian
Dec
21
reviewed Leave Closed Fully cooked ham left out for 10 hours, is it still safe to eat?
Dec
21
awarded  Custodian
Dec
21
comment Fully cooked ham left out for 10 hours, is it still safe to eat?
@Joe: Can I re-cook a ham that was left out overnight? Salt-curing might extend the lifetime, but it's nearly impossible to predict by how much, so there isn't really any other answer or even a rule of thumb we can give. The only important variable that we can actually measure is how long it was in the danger zone, and it's up to the OP to decide if he wants to chance it anyway.
Dec
21
reviewed Looks OK What can I use as an alternative sweetener for smoothies?
Dec
21
comment What can I use as an alternative sweetener for smoothies?
This might work in a smoothie that is meant to incorporate the taste of sweet potatoes, although the OP did specifically ask for sweeteners that "don't make a big difference to taste".
Dec
21
reviewed Reviewed What should a good cookie dough look like?
Dec
21
comment What should a good cookie dough look like?
Could you give any details on why you think these changes would be better?
Dec
13
comment Vacuum-packed cheese question (botulism)
@padma: No, it's not botulism. Forget botulism, especially in the fridge. Cheese is a cultured product, meaning it already started out as one massive bacterial colony. Mozzarella cheese in particular is also a curd cheese. Could be curd separation, could be moisture condensation, could be just about anything other than botulism. I've left unopened cheese in the fridge for up to a year with no ill effect. Just because botulism is an anaerobe doesn't mean it will grow in every airtight environment; it just means that it can, given the right conditions.
Dec
13
comment Vacuum-packed cheese question (botulism)
That was my point - there isn't a readily available source of information on individual cases, we can only extrapolate from the vague aggregates.
Dec
8
comment What direction must one stir molten chocolate?
It seems that the only part of this post that's actually answering the question is the 4th paragraph, which basically says "stir in a consistent direction, doesn't matter which one".
Dec
8
answered Vacuum-packed cheese question (botulism)
Dec
7
comment What direction must one stir molten chocolate?
I'm sure it's possible that there's something I just don't know, but this sounds highly implausible and maybe even scientifically impossible. The direction in which you stir simply has nothing whatsoever to do with crystal formation - only the temperature matters. Certainly I've stirred in both directions - sometimes in the same batch - and haven't noticed any difference.
Dec
5
revised Are there any substitutes for squash puree?
deleted 10 characters in body; edited tags
Dec
5
revised How much of “wasabi” is actually wasabi in the United States?
edited tags
Dec
3
comment Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
Cool to 50 what? And why?