40,485 reputation
12115224
bio website
location Mountain View, CA
age
visits member for 4 years, 2 months
seen 19 hours ago

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)

Jul
21
awarded  Nice Answer
Jul
21
comment Is my bacon still safe after being left at room temp. for 32 hours?
(1) The plural of anecdote is not data, a few survivors doesn't mean it's safe. (2) What you're talking about is actually basically safe, but has nothing to do with store-bought bacon and most people reading this won't have stored it in a root cellar. (3) Smell test is never valid, it's in our FAQ on this.
Jul
20
comment wusthof ikon or shun classic?
I recommend Amazon or another review site if you want a recommendation. There's really not much more we can add here; we absolutely won't endorse a specific brand or product. We can give you an objective comparison, just not a recommendation.
Jul
14
revised Where do I find the fruit tamarind?
deleted 268 characters in body; edited tags
Jul
13
revised What are these used for
edited tags
Jul
13
comment Are “non-fat” condiments as effective as full-fat versions at reducing spiciness?
@rumtscho: These terms you're using don't have very precise meanings. In some places, "low-fat yogurt" could have nearly the same %mf as sour cream, particularly if you're buying "light sour cream". Of course the percentage isn't the sole issue - it's the combination of percentage and quantity. Getting equal results with the same quantities of products with vastly different %mf does not mirror my own experience; that would only happen if either (a) it's not very spicy to begin with or (b) you're using far more than the minimum necessary to cut the spice.
Jul
12
comment Are “non-fat” condiments as effective as full-fat versions at reducing spiciness?
@rumtscho: I don't think it's quite that simple; in many/most cases the food you're eating already has oils or other fats, and the concentration of capsaicin might be quite high, certainly too high for a tiny bubble of 1% yogurt or milk to take it away. I've eaten tacos with salsa hot enough that even the usual dollop of sour cream didn't entirely eliminate the piquance - which of course was the point. If your food is "slightly spicy" then yes, a small amount of low-fat whatever is probably fine.
Jul
12
revised Is ground upper turkey thighs the same as regular ground turkey?
edited tags
Jul
11
comment Can you safely triple the brine recipe for corned beef?
And what does it have to say on this topic? As written, this isn't an answer to the question.
Jul
11
answered Are “non-fat” condiments as effective as full-fat versions at reducing spiciness?
Jul
11
awarded  Popular Question
Jul
10
comment Does stainless steel affect garlic flavors in food?
These claims seem mostly nonsense to me. Scattered reports say that they work OK if the odour is still on the surface of your skin and not in the pores, which is consistent with it being dissolved or suspended in the natural oils on your skin - easily washed off with soap, or rubbed on to any other smooth surface (like glass). If there really was any chemical reaction, these stainless steel "soaps" would corrode after a few months or years.
Jul
10
comment Using the leftover oven heat
Warm up your house in the winter?
Jul
9
awarded  Yearling
Jul
7
revised Deconstructed food; simple, complex or both?
edited tags
Jul
6
revised Why is my Green Tea Brown but then Green when I reuse the bag?
Removed signature/greeting - see http://cooking.stackexchange.com/help/behavior
Jul
6
revised What is the best way to store uncooked homemade beef patties?
edited tags; edited title
Jul
6
awarded  Famous Question
Jul
2
awarded  Curious
Jul
1
comment are irradiation food still being sold
This question appears to be off-topic because it is not about cooking or food preparation.