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Tri2Cook

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  1. With a little luck, none.
  2. More cocoa butter has solved almost every viscosity issue I've encountered. It's not the least expensive option but it generally works.
  3. We were given the green light by our supplier at work this past Monday... it's been back on the menu all week.
  4. Tri2Cook

    Christmas Cookies Redux

    For the first time in over 15 years, I have no plans to make Christmas cookies this year. There's an outside chance I'll use my Mr. Hankey cutter to do some gingerbread poos... err... "men"... but nothing beyond that is in the plans or desires. I'm trying to steer myself entirely towards chocolate-related stuff instead this year. Might even do chocolate Mr. Hankey's instead of gingerbread if I can get it to work like I want it to. I have to confess, admitting this didn't sting near as much as I thought it would.
  5. Tri2Cook

    Help with Almond Brittle

    I think the additional salt from using salted butter instead of unsalted would be a nice addition. I would look at it more as the salt helping balance some of the sweetness than as something that needs to be offset with additional sweetness. Never met an almond roca that wasn't more than sufficiently sweet to begin with. Of course that's unrelated to your question and really none of my business how you choose to make your candy... just felt inspired to mention it anyway.
  6. Tri2Cook

    Melanger experimentation

    It helps a lot! Exactly the type of information I was looking for. Thanks!
  7. Tri2Cook

    Melanger experimentation

    I do not. Never even heard of it... I'll do a search and check it out.
  8. Tri2Cook

    Melanger experimentation

    I think I'll start a campaign to try to convince @Kerry Beal to use her amazing powers as a chocolate ambassador to convince someone in the bean-to-bar field to join these forums. I'd like to be able to ask questions about things like how they determine where to go with various beans in terms of percentages and how they decide when to take a batch out of the machine beyond general guidelines. Basically, some basics beyond put this+that+the-other in the machine for x amount of time. Even somebody willing to do an article where they cover things like I mentioned above would be great. I'm not looking for a step-by-step with specific formulas or anything like that, just an overview on how their decision making process works when they decide a bean should end up as a 65% instead of a 70% or might not be as good for a milk as another bean... that sort of stuff.
  9. I know I've said it many times before but I'll say it again: put Kerry in a room with anything at all other than just air and she'll find a way to cook or make something. .. and I wouldn't bet against her if there was just the air.
  10. Put a stick in 'em, toss 'em in the freezer and have homemade pudding pops. I agree with pastrygirl, thin with milk and give 'em a spin. Should be fine straight out of the machine, might get a bit hard and/or icy in the freezer depending on the sugar/solids level in your PdC.
  11. Tri2Cook

    Cheese I can’t do without

    Me too. But if I was forced to choose only one for the rest of my life it would probably be a good cheddar. I think it's the most versatile all-around cheese for my eating habits. I almost agree... I'll take mine without the anchovies.
  12. Tri2Cook

    Why Northern biscuits suck

    I've been doing the cream biscuits since the first time I saw one of your posts about them several years ago. I am not a biscuit master, I don't make them often enough to have "the touch", but the cream biscuits are pretty much foolproof. You almost have to want to overwork them to get anything too bad as a result. I wouldn't put my biscuits up against anybody that has good biscuit skills even using the cream method but they're infinitely better than they were before and less work as a bonus.
  13. Agree 100%, I was just being silly. I feel a little obnoxious when asking people to be crash test dummies for my experiments because I strongly emphasize that if they don't think they'll be able to tell me something sucks when they think it sucks, they're of no use to me.
  14. I prefer the regular version myself (with the disclaimer that I've only tried the chocolate version once) but I agree, nice looking pie.
  15. Trade her in for a more supportive model... ...kidding, of course.
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