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seen May 19 at 4:41

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)

May
13
revised How can you make gelatin at home?
deleted 34 characters in body; edited title
May
12
revised How should glasses/cups be oriented in storage?
deleted 16 characters in body; edited tags; edited title
May
10
revised Homemade liquid sweetener from Stevia
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Apr
19
revised Is it okay to put a hot pan on a granite counter?
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Apr
2
revised What parameter is best to increase - time or temperature?
edited tags; edited tags
Mar
29
revised Chicken bone broth, what is the brown stuff at the bottom of the pot?
edited tags
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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