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  1. Me too... I still have (and use) both of those and his Complete Book of Soups and Stews.
  2. I didn't read it as dismissive, I was just being conversational. 😁
  3. I wouldn't go so far as to say "disappoints", it just doesn't sound like it would be of interest to me. I'm aware of the interaction between smell and taste. There was a great deal of discussion and experimentation on the subject during the "molecular gastronomy" heyday, which I was heavily interested in and followed closely. I'm sure there will be things to learn in there, it's McGee, but at this point it doesn't really catch my interest. Maybe that will change when people have it and I get a better idea of whst's going on in it.
  4. Most of the recipes I've seen call for mustard powder, water, vinegar salt and various seasonings probably revolving around the personal taste of the person sharing the recipe but I've never actually made it. I keep large amounts of ground mustard on hand but only because a lot of my sausage recipes call for it.
  5. I hope so because, other than an occasional round of wings, it's pretty much the only part of the chicken I eat.
  6. I hadn't heard about it and I was excited because On Food and Cooking (second edition) was a game changer for me when it came out but having read the information, I don't think I'm interested at all... and that makes me just a little bit sad.
  7. I rarely use ranch but I've never tasted green goddess so I guess I'd have to say ranch entirely because, in a can-only-have-one situation, I wouldn't want to risk something I've never tried. But my real answer for a can-only-have-one classic dressing would be blue cheese.
  8. It's kinda scary, having to invest in reinventing how you do things. It's one of the two reasons our dining room is still closed despite having the ok to open them under specific conditions (the other reason being, we're kinda doing a wait-and-see until we have a clearer picture of what the eased restrictions are going to mean in regards to the virus). But with it being clear now that this isn't going to be even a relatively short-term event, it's reaching the point where some reinventing is unavoidable. As soon as other local restaurants dive into opening up their dining rooms, we're going to have to play along. So far, takeout has exceeded anything we could have hoped for but that's not gonna hold up when dining in is an option elsewhere.
  9. Modern fine dining with storytelling all wrapped up in the nostalgia of the drive-in. I like it.
  10. Tri2Cook

    Sausage Making

    A little sausage making this weekend. The first picture is 10 lbs of Pennsylvania Dutch style Lebanon bologna. it came out of the smoker just over 18 heavily smoked hours later. I'll get some more pictures when I slice it after it spends a couple days in the fridge. The other is 5 lbs. of pork hot links that are relaxing in the smoker right now.
  11. The little non-stick mini tart pans I have a dozen or so of would be the perfect size for a 4 blueberry pie but I suppose that helps you not at all. At this point, mentioning that the blueberries are insane here this year feels kinda mean. I haven't gone picking yet and may not but people are going out for 2 or 3 hours and coming back with several 4 liter pails full.
  12. My vote also goes to David Thompson... with the disclaimer that it's the only Thai cookbook I've ever owned so I have nothing to compare it to.
  13. Exactly what I was thinking. There's no such thing as a local peach where I live and we rarely get good non-local peaches. In fact, I'd say we never get good non-local peaches. We just, on rare occasion, get peaches that are a little better than the usual peaches we get.
  14. Tri2Cook

    Smoking Meat

    Me too. That and/or cherry (sometimes I combine them) are what I use 90% of the time. But honestly, with most of the usual suspect smoking woods, the difference is so subtle that I'm fine with using any of them with any meat.
  15. I guess my question would be, and I'm genuinely asking, not arguing, what is it about being in ice cream that changes the behavior of inclusions in the freezer? Moisture migration, maybe? Because I've never experienced high sugar, high fat brownies using melted chocolate that froze particularly hard when not in ice cream. I mean, there is hardness compared to room temp but it's a malleable hardness, not brittle or ungiving, and it softens pretty quickly at mouth temp.
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