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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)

11h
comment How to replace Bouillon cubes without making them on my own
MSG is a natural product.
1d
comment What can I use instead of cheese?
You need to be more specific; there are several questions on this exact topic and the answer depends on (a) what it's being used for, and (b) what kind of cheese. There's even one on almost this exact topic although it's an allergy to cheese specifically, not "milk products". Coming up with a hypo-allergenic answer is also going to depend on whether this is lactose intolerance, food sensitivity, or a specific milk protein. So, again, please be specific.
2d
comment Developing good knife skills
This is a fair question, but I've decided to close it because there's simply no universal answer - it's most certainly going to vary significantly from person to person and will probably and it also depends on the technique (de-boning a chicken is different from chopping up a celery stalk). Essentially the question is "how long did it take you?" and everyone will have a different answer. We have plenty of resources here on improving your technique - why don't you try some of them, and if it doesn't seem to be going fast enough for you, then ask a more specific question about your problem?
2d
comment Very unusual kitchen tools
Can you edit your answer accordingly? Or just incorporate it as an edit in the wiki answer? As written, this doesn't answer the question.
2d
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!
2d
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
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
20
comment Rancid Walmart flour
This site is a Q&A site, not a review site or discussion forum. I understand it's natural to want to tell the world after a frustrating or negative shopping experience (or several), but unfortunately this isn't the place to do so. Please refrain from rants and limit your question to the actual issue you need help with - which in this case has already been asked.
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
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
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
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.