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seen Aug 6 at 22:36

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)

Aug
5
comment How long will durian smell linger?
@belisarius: Sure, it has a rather... unique smell, but fundamentally it's the same thing - particles from the food get dispersed in the air, and the smell fades away as the concentration gets lower (i.e. circulation of outside air).
Aug
5
comment How long will durian smell linger?
You're obviously trying to be funny, but we have very specific guidelines for the food safety tag. I tried to edit your question into something that might stay open, but honestly, it's like any other smelly thing - it depends on the size of your area, ventilation, etc.
Aug
5
comment Is old brewed coffee too unsafe to drink?
Even if it's not unsafe, it's going to taste awful...ler. Are you that desperate to save yourself $1?
Aug
4
comment How does a Miracle Thaw work?
I think the risk of these isn't so much their exaggerated claims, but the fact that they are thawing at room temperature and may cause people to ignore the food safety guidelines (i.e. thawing in the refrigerator or under cold running water). I've never bought one of these, but I just seriously doubt that it could thaw a whole chicken in less than 2 hours, and maybe not even a thick cut of meat.
Aug
4
comment Recommendations: Food with Minimal Stovetop Time, No Oven Available
It generally goes without saying that any "fast" recipe is going to be either a stovetop or microwave recipe, since the oven is almost invariably a "slow cooking" method. Anyway, there are entire sites and cookbooks dedicated to this; just search for "15-minute recipes" or "15-minute cookbook". You can even replace the 15 with a 5, if you really have so little time.
Aug
4
comment What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
@CookingNewbie: As far as fat and sugar - that's exactly what this answer says. For Vital Wheat Gluten, I've never really tried it but that's their claim. Generally though, bread flour forms more than enough gluten to begin with.
Aug
2
comment Where did hot dogs get their name?
What does this actually have to do with the name hot dog? Surprised that people upvoted this.
Aug
2
comment Should I taste-test food before serving it?
@PhilFrost: Mythbusters isn't exactly the most reliable source, especially if you look at their methodology for that experiment. They didn't monitor the dishes, they didn't use a control, they made no effort to factor in viruses and other non-bacterial risks, etc. IIRC, they also tested one double dip, not several as might be the case if someone reused their spoon again and again.
Aug
1
comment Digital recipes storage?
I can appreciate that this is a problem a lot of home cooks have, and I'm sorry if there aren't a lot of good answers; however, it is a product recommendation request and specifically a shopping question. Even without the obvious poll phrasing, the topic is still firmly in the "don't ask" list.
Jul
29
comment Breed of chicken
I assume you mean Perdue (not Purdue), and that's not a breed, it's a farming/distribution company. Is that what you actually mean by "breed"?
Jul
29
comment Why does my caramel sauce fail?
It's no problem posting your own recipe, but you should post it in your question, rather than bury it in a comment (most people don't read comments). And I agree on summarizing the ingredients and basic prep steps.
Jul
28
comment Hot Sauce: margarine versus butter
My money's on Pizza Hut using hydrogenated vegetable oil, or maybe even shortening. Margarine is comparatively expensive.
Jul
28
comment What is Bosnian black honey?
@logophobe: That's probably why they call it "black honey" and not "tree parasite secretions".
Jul
27
comment Why does my caramel sauce fail?
How exactly are you trying to make it? Caramel sauce isn't made from just sugar, it's a mixture of sugar and dairy products.
Jul
26
comment Where to store my propane torch?
@CareyGregory: But you can't fill the cabinet with propane. You're talking about a tiny cylinder in a cabinet that's probably 50x the volume. The most you'd get is a kind of mist on the floor that dissipates pretty quickly when you open the door. That's not explosive, in either the Hollywood sense or in the sense that you're referring to.
Jul
26
comment Where to store my propane torch?
@CareyGregory: "The propane cylinder in the typical kitchen torch contains enough gas to create an explosive atmosphere in something the size of a cabinet". Which is not true because it isn't actually a gas in that sense of the word. It can create flammable conditions, but not explosive. The only way it could explode is if the cylinder itself exploded, due to extremely high heat. I don't think this is factually different from my admittedly conservative answer; one represents the official guidance, the other is my interpretation of it.
Jul
26
comment Where to store my propane torch?
@CareyGregory: You're ignoring that propane is heavier than air; it's not a true gas, it's either a liquid or a vapor, which means it won't expand to fill your cabinet, it will pool on the floor and immediately disperse when that cabinet is opened. I'm doing the responsible thing and quoting the official guidelines and risks, but in practice, the scenario you imagine is not only improbable, but practically impossible. A spark won't cause the cylinder to explode - that's only possible if it has leaked, and the odds of a spark on the floor of the cabinet AND a gas leak are astronomically low.
Jul
26
comment Where to store my propane torch?
@CareyGregory: Most cabinets aren't airtight - it wouldn't explode on its own, not without a spark or heat source. And although torches vary, propane torches generally aren't that big and don't have a ton of fuel - we're not talking about the kind of propane cylinder that you'd see in an outdoor grill...
Jul
26
comment Why does waffle dough get dark?
That's not how it works here, or any other site on this network. Vague, incomplete, or poorly-substantiated answers are supposed to be downvoted and comments are largely a courtesy - no one is obligated to try to post a "better" answer. The biggest problem here is the overt assumption that it's safe, without any clear explanation (or understanding) of what the reaction is. Of course it's a chemical reaction - everything in cooking is a chemical reaction - but what reaction?
Jul
25
comment How to make Coconut/Chili Sauce (based on Photos)
The photographs are useful, but you should be trying to give us more information on what you're trying to recreate, as per our guidelines on these types of questions. Otherwise you're likely to get wild guesses as answers, as indicated by the totally different answers submitted so far. For example, in what way did the first one taste "better" than the second? And have you tried just mixing chili sauce and coconut milk or cream and comparing?