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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)

46m
comment Are there any alternatives to pasta for cannelloni and ravioli?
Thanks for your contribution. As Joe pointed out, this space is for just the questions; if you have a question and answer to post, you can click the checkbox that says "Answer your own question" at the bottom of the "Ask Question" screen. If you (or anyone else) would care to edit this so that it is in the form of a question, then we can reopen it so everyone can post answers. See also: Can I answer my own question? on our help page.
6h
comment Hot Sauce: margarine versus butter
My money's on Pizza Hut using hydrogenated vegetable oil, or maybe even shortening. Margarine is comparatively expensive.
6h
comment What is Bosnian black honey?
@logophobe: That's probably why they call it "black honey" and not "tree parasite secretions".
1d
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.
1d
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.
2d
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.
2d
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.
2d
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...
2d
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?
Jul
25
comment Why does waffle dough get dark?
Is this anything more than idle speculation? We're looking for answers that are based on well-known facts or personal experiences. If you've never made waffles, and never experienced this issue yourself when making pancake batter, then this answer isn't helpful.
Jul
25
comment Why add pasta water to pasta sauce?
This is just wrong. The starch in pasta water is already cooked and gelatinized. It can't get any thicker than it already is by cooking it more. It will only thicken the sauce if your sauce is already essentially a water consistency.
Jul
24
comment How to replace Bouillon cubes without making them on my own
MSG is a natural product.
Jul
23
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.
Jul
23
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?
Jul
22
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!
Jul
22
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.