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  1. Tri2Cook

    Meeting-friendly snacks to bake

    I may have to give them a try anyway. I'm thinking half and half salted and unsalted nuts. The nutty, sweet and salty combination is the reason I still buy Payday bars when I can find them. I'd probably scatter the salted nuts on the base and then pour the topping with the unsalted nuts over it just to try to keep as much of the salt as possible on the nuts instead of dissolved into the syrup.
  2. Tri2Cook

    St.Patrick and his Corned Beef

    I put the end result in the dinner thread... seemed more appropriate since it wasn't really what this thread is about in the end.
  3. Tri2Cook

    Dinner 2019

    St. Patrick's Day corned beef, cabbage and potatoes... with a twist. Corned beef burger with smoked cheddar, lettuce, tomato, sweet onion, garlic dill pickles, dijon mustard and mayo. Crispy smashed potatoes and a mustard-based hot slaw.
  4. Tri2Cook

    Dinner 2019

    But rutabagas are what all good turnips want to grow up to be.
  5. Tri2Cook

    Dinner 2019

    It's pretty much the only canned tuna I buy now, the tuna with Thai chiles. I don't buy canned tuna often but every now and then I get in the mood for a sandwich and that's the tuna I grab. Expensive little cans (relative to some of the other tunas) where I live but, like you mentioned in another post, it's not an every day item so I don't really worry about the extra cost at that end of the scale. It's not like the cost difference between a Ferrari and a Schwinn.
  6. Then I personally wouldn't change a thing in that area. It looks like a normal cake texture in their photo, is it possible you underbaked it a bit? An easy fix, add more sugar. You can get a good general idea of how sweet the result will be by tasting the batter. Although, 1 cup sugar to 1 1/2 cups flour doesn't seem particularly low to me so I'm not sure what you mean by "lack of sugar"... unless you overlooked the 1 cup of sugar in the cake part of the recipe and are wondering why a cake wouldn't have sugar. Got nothing for that one other than try something more ripe. It's a banana upside down cake, try working some really ripe mashed bananas into the batter if the plain cake is too bland for your taste. Are you comparing it to pineapple upside-down cake? Because pineapple will release much more liquid than the bananas will. You could increase the amount of topping, 1 1/2 - 2x the amount of butter and brown sugar called for. That might help with your sweetness issue as well. A syrup always works for adding moisture to cakes after baking so your idea to do that would work too.
  7. Tri2Cook

    St.Patrick and his Corned Beef

    A few months ago, I cured beef chuck in the Ruhlman 5% brine, cooked it sous vide to get it nice and tender and tucked it away in the freezer. I took it out of the freezer yesterday before work. Today, I cut it into cubes and ran it through my meat grinder. The non-traditional twist on St. Patrick's Day dinner has begun. And the final mix... 2 lbs ground corned beef, 2 lbs fresh ground chuck, 6 oz grated butter and some black pepper.
  8. I generally use unsweetened shredded coconut for most things. The one available where I live is called "medium shred" but it's fairly small and would easily be made smaller by a trip through a processor.
  9. Definitely going to have to give it a try then. I wasn't hopeful about being able to actually pipe it so that's awesome even if I do have to grind the coconut a bit.
  10. Tri2Cook

    Peeps: Marshmallowly Goodness

    I kinda felt the same way about Peeps until I read the ingredients. Sugar, corn syrup, gelatin, a tiny bit (in proportion to the main ingredients) of color, preservative and flavoring. So not much different (as far as the ingredient list is concerned) than a homemade marshmallow if you choose to add color and/or flavor to them. They're not the greatest candy ever sold but there's nothing scary going on in them that would make them a sideshow freak. The fumes would be no different than toasting any other marshmallow.
  11. I've been meaning to check out Greweling's coconut filling he uses for his Cocomels. I'm wondering if it's soft enough to be able to get it into shelled molds without a fight. I like the idea of the coconut caramel combo but I like my caramel for chocolates softer than what can be formed in a frame.
  12. Vanilla marshmallow with a layer of caramel. Dirty little secret... I look forward every year to a couple of the Russell Stover caramel marshmallow eggs. They'd have to be even better homemade and with better chocolate.
  13. I'd want to use some type of orange inclusion like candied zest or slices or something along that line just for the textural fun if I were doing it but if you're wanting to avoid that, a pure orange oil is probably what you're going to need for a solid chocolate bar. You won't be able to use extracts like the one you linked, they contain water. I've seen freeze dried orange and mandarin pieces online that would probably make a really nice inclusion but not where I could get them and any freeze dried fruit tends to be pretty costly.
  14. Tri2Cook

    Melanger experimentation

    I never got around to ordering it. I decided it's kinda right in the middle of what I would want. The large bowl is perfect for the batch size I usually do, the small bowl isn't as small as I'd like for testing purposes. But that's not a negative towards the small bowl, I assume there must be a lower limit where the mass would still be sufficient to do the job properly. If I decide to add anything to the melanger, it will probably be a second large bowl. That way I can start a batch of something different immediately after finishing a batch instead of having to wash and wait for it to dry thoroughly.
  15. Tri2Cook

    Happy Pi Day!!

    I'm glad that counts... that's what I had for lunch. Otherwise, Pi Day would have to be happy without my participation. I don't foresee me making or purchasing a pie tonight.