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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)

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.
Jul
1
comment are irradiation food still being sold
This is about shopping and maybe health - not cooking.
Jun
30
comment How long do I cook my brisket?
@TFD: That sounds like a sous-vide temperature - I think the cooking time is 76 hours. Good luck doing that in a conventional oven.
Jun
30
comment Why is it that caramel sauce should not be stirred after it has boiled?
@Gigili: It is never true that the only ingredient in caramel sauce is sugar. If the only ingredient is sugar, then it's not a sauce, it's caramelized sugar; it will be very hard and brittle when it cools down.
Jun
28
comment Can half cooked pork chops be cooled then fully cooked later?
It's not 145° F with a 3-minute rest, it's 145 with a 3-minute hold.
Jun
28
comment Oops! Too much hot pepper. Now what?
So far the answers seem identical to How to reduce the heat from peppers in my tomato soup? and How can you make a sauce less spicy/hot? and How can you reduce the heat of a chili pepper?. Going to dupe this if I don't see any unique answers.
Jun
28
revised Oops! Too much hot pepper. Now what?
edited tags
Jun
28
revised Can half cooked pork chops be cooled then fully cooked later?
edited tags
Jun
28
revised Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe
edited tags
Jun
27
comment Why can applesauce be used in place of oil?
@NickT: Not a chance, you'd just evaporate all the water and burn what's left. Deep frying needs a temperature of 175° C or more.
Jun
25
comment Are there books describing the general principles of cooking?
@Jaydles: That's the kind of question that should be asked here, rather than referring people to a book. I think 10+ answers is plenty, several are being duplicated and everybody is interpreting the question differently. It's a perfectly reasonable recommendation request, but it is a recommendation request and not a good Q&A fit.
Jun
22
comment Is smell a bad way of determining whether meat is still good?
@DavidRicherby: You're covering subjects that have been extensively discussed on this site. Toxins can't be killed because they aren't alive. They can be denatured, but for many toxins the denaturation temperature is so high that your food would be charcoal if you reached it. Thus we simply consider sufficient bacterial contamination to be an unrecoverable situation and tell people "when in doubt, throw it out".