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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
25
revised Can I make Irish Brown Bread using a covered loaf pan?
edited tags; edited title
Mar
25
revised How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?
deleted 74 characters in body; edited tags; edited title
Mar
15
revised Ingredient Identification: Hong Kong restaurant spicy spice
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Mar
13
revised Does “1 lime leaf” mean a pair of leaves, or half a pair?
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Mar
1
revised What can I substitute for tomato juice?
Who edits a question INTO a recipe request? Honestly.
Mar
1
revised What are bagel chips?
edited tags
Mar
1
revised what determines the texture of cookies
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Mar
1
revised Ingredient selection for Canadian Poutine dish
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Mar
1
revised Using Glucose instead of Fructose
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Mar
1
revised What types of wine are suitable for Dijon mustard?
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Mar
1
revised Can sarsaparilla and sassafras be substituted with licorice root?
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Mar
1
revised In ingredient lists, does “lime” mean the fruit or the chemical?
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Mar
1
revised Adding lime juice to green curry paste and heating
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Mar
1
revised secret ingredient in a restaurant bolognese
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Feb
15
revised What is 'Musk' as used in this recipe
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Feb
11
revised What is “Less Sodium Soy Sauce”?
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Jan
19
revised What is the ideal temperature for water added to chickpea flour for falafel?
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Jan
15
revised Why are my beets not fermenting?
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Jan
14
revised What can I do to prevent the gaseous side effect of sunchokes?
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Jan
10
revised What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
added 52 characters in body