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seen Oct 16 at 4:44

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
25
comment Why does waffle dough get dark?
Is this anything more than idle speculation? We're looking for answers that are based on well-known facts or personal experiences. If you've never made waffles, and never experienced this issue yourself when making pancake batter, then this answer isn't helpful.
Jul
25
comment Why add pasta water to pasta sauce?
This is just wrong. The starch in pasta water is already cooked and gelatinized. It can't get any thicker than it already is by cooking it more. It will only thicken the sauce if your sauce is already essentially a water consistency.
Jul
24
comment How to replace Bouillon cubes without making them on my own
MSG is a natural product.
Jul
24
revised Is my microwave still safe to use after accidentally heating metal in it?
edited title
Jul
24
revised What is the easiest way to remove chicken leg/drumstick tendons?
edited tags
Jul
23
revised Bell Pepper Mousse - won't charge or discharge
edited tags
Jul
22
comment How safe is it to combine flavor extracts?
Who'd have thought that combining massive quantities of stimulants and depressants could be a problem? Unbelievable! I thought they just canceled each other out and you'd be drinking water!
Jul
22
comment How safe is it to combine flavor extracts?
@metacubed: The "citrus and milk" or "acid and milk" thing is nothing but a myth that originally came from one of the more fringe folk medicine areas. People associate curdled milk with spoiled milk, but the former does not imply the latter, unless the curdling was caused by bacteria, and even then many types of bacteria are safe (AKA cheese). Sorry, but you just can't base food safety conclusions on personal experience - our minds are too good at finding patterns in randomness and ignoring all the many variables and non-results.
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.