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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)

Mar
29
answered Used Pan… Old Oil… Can this pose a risk before washing?
Mar
3
answered How to clean lecithin residue?
Feb
27
answered How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days
Jan
11
answered Why exactly is thawing via hot water bad?
Jan
5
answered Why is wine not a common ingredient in (meat) stock?
Nov
10
answered Black/purple ingredient in stir fry?
Oct
27
answered Recipe calls for garlic powder and all I have is garlic salt
Oct
14
answered What would cause maple syrup bottles to bulge?
Sep
28
answered Alternative to Escolar (“Butter Fish”) for Nigirizushi
Sep
14
answered Does freezing non-freezable liquids affect life span
Sep
5
answered Why do baking recipes call for instant coffee instead of fresh ground coffee?
Aug
4
answered Does “the canned spinach taste” have a name? Other than “the canned spinach taste”?
Jul
14
answered Why do chefs use salt and pepper bowl after touching raw foods
Jul
13
answered Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?
Jun
9
answered Funnel-like device for putting non-liquids into a whipped cream dispenser?
May
21
answered How to make fried chicken tender and juicy?
Apr
30
answered What varities of chili peppers are most commonly used in Italy
Apr
23
answered Is corn a fruit, vegetable, or a nut?
Apr
20
answered homemade chilli oil
Mar
31
answered Why do egg dye recipes include vinegar?