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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)

Jun
7
comment Does anyone cook/eat bladders?
I don't actually see any culinary examples on the Wikipedia page, and the specific example isn't really about cooking/eating the bladders but rather using them as a vessel, from which the portion intended for eating is subsequently removed. So it's not even like a sausage casing - it's "cooked" in more or less the same way that aluminum foil is "cooked" when used for braising. Based on the pictures in your first link, the bladders themselves look quite inedible.
Jun
7
comment Is there a magic ingredient that keeps ice-cream soft?
Carnation is just a brand name and they have several products, including evaporated milk which I seriously doubt would be of any help. I would guess that you're talking about condensed milk, though I still have trouble seeing why that would keep ice cream soft - especially if you have to keep stirring to "froth it up again".
Jun
3
revised What's the difference between black currants and red currants?
edited body; edited title
Jun
1
revised Why add in the eggs last when making chocolate chip cookies?
added 80 characters in body; edited tags; edited title
Jun
1
revised How long will fermented/brined pickles last?
edited tags
Jun
1
comment What can I do with a large amount of dried cilantro?
Please don't try to give questions clever titles - our goal is long-term searchability, not short-term attention. Separately, you can generally substitute any dry herb for its corresponding fresh variant, so this seems to apply to just about all cilantro - not that there aren't several recipes using dried cilantro specifically. I don't think this fits with our culinary-uses guidelines, but I'm open to ideas...
Jun
1
revised What can I do with a large amount of dried cilantro?
edited tags; edited title; edited tags
May
28
comment What is a suitable Low carb rice alternative?
This is formally called the fallacy of the undistributed middle. The evidence against this particular conclusion is obvious if you live in a North American city where people of Asian descent eat the same diets, yet gain much more weight and have much higher incidences of heart disease. The real reasons why the Chinese were healthy was low consumption of refined sugar and much higher levels of physical activity. That situation is changing, and so is the overall health.
May
28
asked Will freezing affect the quality of a dry-aged steak?
May
28
comment How can I reassure myself a given food is not a botulism risk?
@DavidRicherby: I don't live in the U.S., so I'm really not sure what your issue is. I picked the U.S. simply because statistics are very easy to find and tend to be roughly on par with most other developed countries. If you have evidence to suggest that there are marked differences in certain countries, feel free to elaborate.
May
27
revised Eating mangoes with skin intact
edited tags
May
26
awarded  Nice Answer
May
26
comment Why does my coconut sauce lack a strong coconut taste?
That's all well and good, I'm sure, but it's nowhere near a universal term. I even took a picture of a can of "coconut cream" in my coconut ganache Q&A, bought from a T&T - an Asian food store. You can see that it's definitely not the creamy part of coconut milk, it's an entirely separate product.
May
25
comment Why does my coconut sauce lack a strong coconut taste?
"Cream of coconut" is actually the same thing as Coconut Cream. They are both the same product which is full of emulsifiers and sugars and used in desserts and drinks. As @ElendilTheTall says, there is a different product called "creamed coconut" which is the dehydrated meat. But I wouldn't refer to the thick part of the milk as coconut cream, unless you want to confuse people; that's still definitely coconut milk.
May
25
answered How can I reassure myself a given food is not a botulism risk?
May
25
revised Is it okay to add extra sugar to a specific brioche recipe?
edited tags
May
25
revised How long does it take for sugar to get to the hard ball stage?
added 1 character in body; edited tags; edited title
May
25
revised What kind of foods react with aluminium pressure cookers?
edited tags
May
24
revised Heat resistant chocolate?
edited tags
May
24
revised Emulating Starbucks Frappuccino Cream Base
edited tags