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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)

Mar
2
comment How to make a strong mug of instant Coffee?
Did this product come with instructions to use only milk? I have never heard of any coffee, instant or otherwise, being made that way. It sounds disgusting, and no wonder it didn't taste strong - you were drinking milk! Even a latte has to be mixed with espresso, which is very strong/concentrated coffee on its own. Instant coffee is also specifically made to dissolve, so I can't think how it would ever give you "froth", unless maybe you whip the milk first - but then the froth is entirely from the milk, not the coffee.
Mar
2
comment What do I need to know about coffee machines and grinders to get started making good coffee at home?
Define "coffee maker" - even manual drip-brew methods generally involve some purchased equipment. But you could get a cheap French press, V60 or Bee House for under $20, and a Moka pot (if you want espresso) for under $25. So the idea of having to choose between a grinder and a coffee maker seems a bit ridiculous; what it really comes down to is how good a grinder you can afford, not to mention the coffee itself. You can make Turkish coffee without any equipment, but you should only do that if you like Turkish coffee, it's pretty pointless as a money-saving gimmick.
Mar
2
comment Preparing spaghetti without boiling water
This is practically a duplicate of Could rice or pasta be cooked without hot water? but I guess there might be a difference between "boiling" and "hot" water.
Mar
2
comment Preparing spaghetti without boiling water
Sort of like eating raw, wet dough.
Mar
2
revised Preparing spaghetti without boiling water
edited tags
Mar
2
comment How can I infuse olive oil safely?
@Caleb: No, it uses lemon zest, which is pretty much inert. It's like using dried spices; you can even buy it as a shelf-stable product. You can't acidify oil; the whole concept of an acid or pH only makes sense in aqueous (water) solutions.
Mar
2
comment How can I infuse olive oil safely?
@Robert: I don't know where you got 20 from, there's an average of 145 cases of botulism in the USA every year. Part of the reason that number is low is that most people do not attempt home canning; and most of those who do, use high-acid foods like tomatoes. C.botulinum is one of thousands of anaerobes; you can probably get a dozen more examples from Wikipedia, including facultative anaerobes like Listeria, which affects 1600 people in the USA every year all by itself. All types combined easily affect tens or hundreds of thousands.
Mar
1
awarded  Nice Question
Mar
1
revised What is the science behind Magic Cake?
edited tags; edited tags
Mar
1
revised Cryovac tenderloin left in trunk of my car
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Feb
27
comment Metal dust/shavings in food from knife wear?
@Chuu: We ask that people only post such claims if they are well-substantiated and reflect a legitimate scientific consensus. I know that you're trying to be helpful, but the vast amount of pseudoscience and outright nonsense floating around is the reason why we have such specific guidelines for food safety questions (and answers). You might consider posting that as a question on Skeptics, that is if you can find a source to justify it as a "notable" claim.
Feb
27
revised Metal dust/shavings in food from knife wear?
edited tags
Feb
27
revised How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days
edited body
Feb
27
answered How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days
Feb
26
revised Why did my flank steak turn grey when I brined it?
added 13 characters in body; edited tags
Feb
26
revised Why does my beet kvass taste bad?
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Feb
25
comment How can I serve banana flambée for the next day?
Are you talking about Bananas Foster? Because that's not a French recipe, it's from Brennan's Restaurant in New Orleans (USA). And since the main idea of that recipe is the presentation (i.e. the flambé), I'm having a little trouble figuring out why you'd want to make it in advance... or do you want to prepare everything in advance except for that part?
Feb
25
revised How can I serve banana flambée for the next day?
deleted 88 characters in body; edited tags
Feb
23
comment Should these be placed in refrigerator: tomatoes, and banana?
Some of it is also answered here: How long can I store a food in the pantry, refrigerator, or freezer?
Feb
23
comment Should these be placed in refrigerator: tomatoes, and banana?
Tomatoes and bananas are both mentioned here: How should I organize my fruits for storage? Any objections to marking this as a duplicate?