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Everything posted by Tri2Cook

  1. Nice job! I made my last wedding cake when I ended my catering side-hustle several years ago. Other than maybe for very close family or friends, I will never make another wedding cake again (I reserve the right for that to be a lie on the off chance somebody offered me a ridiculous amount of money to make their cake... which isn't gonna happen).
  2. gfweb answered that one for you. You made the choice to eat there. pay the bill, chalk it up to a learning experience and don't go back. If you really feel the food was greatly inferior and not just not to your personal taste, tell everybody you know the place sucks. But if there's nothing wrong with the food other than you just didn't like it and you tell everybody the place sucks because they wouldn't give it to you for free, then you suck. If they serve authentic Indian food made well and to tradition, it's not their responsibility to figure out if the average first time din
  3. This would probably be easier if I'd thought to mention what I'm up to. I need something vegan with as neutral as possible a taste to replace dry milk powder for making vegan versions of white and milk chocolates. It will go in the refiner with sugar, cocoa butter and, in the case of the milk chocolate, cocoa nibs. I held out against this idea for a long time, I'm still unwilling to venture into sugar free, but I've been convinced to take a stab at vegan. I did a white chocolate once using Better Than Milk soy milk powder and was happy with the result but that stuff's become difficult to get m
  4. I use 1 oz agricole, 1/2 oz Smith & Cross, 1/2 oz El Dorado 12, 1 oz lime, 1/2 oz Cointreau and 1/2 oz orgeat. If I have company who aren't of the extra special variety, I use equal parts Appleton 12 and El Dorado 12. Agricole and Smith & Cross are hard to come by where I live so I'm a bit stingy with them but honestly, until I got my hands on them, the Appleton/ED version was my go to and I still really enjoy it.
  5. Nice read, I enjoyed it. Did you read it on a phone? I'm on my laptop and I didn't run into that formatting oddness you mentioned. The article runs down the left side and ads/links to other articles down the right. Maybe the layout gets squeezed on smaller screens?
  6. My opinion is, if the food is bad or badly prepared or not as ordered, then no, you should not have to pay for it. If it's properly prepared as ordered and you just don't like it, then yes, you should pay for it. If you really push that second one, you possibly won't have to pay because most restaurants know a happy customer tells 5 people, an unhappy customer tells 50. But that doesn't make the customer right, it just means restaurants are a tough business to make a go of and you try to prevent unhappiness when you reasonably can.
  7. I'd say you're 100% correct. The colors above it disappear behind that hard edge cleanly and it looks like a reflection of a flower on it.
  8. That's ok... it's starting to look like nobody else can either. Maybe I need to go make an account on vGullet or whatever the vegan version of here is for that information. eGulleters tend to not be shy with their recommendations if they have one so maybe there's just not a lot of vegan milk powder use going on here.
  9. As far as I know, soy, rice, coconut, oat, potato and hemp. Nut milks tend to taste like the nut they're made from, which I don't want. The potato and hemp milk powders, I'm completely unfamiliar with but they exist. Oat milk is pretty tasty but I've never tried the commercial powders. I haven't found a coconut milk powder that doesn't taste like coconut so it won't work. Realistically, I'm looking at my best options from soy and rice with oat as a solid possibility but I didn't want to close off other options if they come with a good recommendation.
  10. I need a vegan-friendly non-dairy milk powder. No other restrictioms other than it not be flavored (no vanilla, chocolate, nut milks that are taste forward of the nut involved, etc.). I know the options, I just don't use them enough to know what the good brands are. Available in Canada preferred but not a deal breaker.
  11. Ok, I meant ketchup too... as in along with mustard and whatever else I'm in the mood for at the moment. Hot dogs with mustard, ketchup, mayo, relish, onion, hot peppers and, sometimes, even a slice of cheese (yes, all of the above on the same hot dog) are welcome guests on the not so frequent occasions I eat hot dogs. I have a feeling I just secured my spot in this "eating wrong" discussion.
  12. Me too... I wasn't even aware it was considered wrong. In fact, I think I'm gonna have to keep an eye on this discussion and learn just how much wrong eating I do.
  13. Thanks! The El Bulli store is where I'd seen it before but it didn't come up in my search so I thought maybe it had shut down. While I'm not overly concerned with the recipes, I do want it complete with the CD and in English just so reading it is an option. This was one of those books that I really wanted but knew I wouldn't actually use much and it just kinda got pushed back by other books until it slipped my mind. Edit: The thanks for the link stands, I appreciate it, but I don't think I want the book $185 Canadian bad. Unless I stumble across it somewhere at a much better price, it's s
  14. Google couldn't find it for me. Not gonna be devastated if I can't find it but figured it doesn't cost anything to ask. It's just a book missing from my shelf that I wanted but never got around to buying.
  15. Tri2Cook

    Sausage Making

    Cinnamon, cumin, coriander, Mexican oregano, black pepper, paprika.
  16. Tri2Cook

    Sausage Making

    Chorizo time, Mexican style. The seasoning paste: ancho, guajillo and de arbol chiles, garlic, vinegar, spices and salt... and the sausage. Beef on the left, pork on the right.
  17. It began with a request from my, much younger at the time, daughter. One of the main characters on one of her favorite tv shows was eating a spaghetti taco. Yes, exactly what it sounds like it would be. Spaghetti mixed with meat sauce in a crunchy taco shell with cheese. "You should make that" was the request, my response was a chuckle. She looked mildly offended and said "no, really." All of the reasons a professional cook, and probably most non-professional cooks, wouldn't want to make something like that popped into my head. It was fairly early in my cooking for a living career and watching
  18. That's what the internet's for... one hand on the keyboard, one hand filling the EZtemper.
  19. It's a realistic mindset as applies to the pandemic's influence on (my) current local food availability, which is the discussion at hand. The tag line is in reference to my location relative to pretty much anywhere else, I've never heard of that author and don't know the books being referenced or the characters within.
  20. So I think I've officially exited food in the time of a pandemic. We've, thankfully, remained amazingly apart from the virus here and I hope that continues to be the case. Most I've talked to about it are well aware of how lucky we've been with that. The only remaining effect locally on the grocery supply situation is having to wear a mask in the store and potentially having to stand in line if you're dumb enough to go on a Friday evening... because a lot of people seem to be determined to not alter their traditional "grocery shopping day" even to avoid standing in line to get in because of th
  21. Tri2Cook

    Tasso ham

    I make my own. Strips of pork equilibrium dry brined/cured, coated in a spice rub and smoked without a water pan and with the vents wide open so it does some fairly significant drying. But I used to buy it when I lived where I had access to it. I don't recall much difference between brands, it's a pretty simple preparation, but I don't actually remember what the brands were I had access to either. Tasso is regional enough that those who make it to sell all know how to make it right and recommendations are going to come down to personal preference or allegiance to a brand. I've found that to be
  22. The texture in cooked sausage is soft while still holding it's shape unless it's really hot. There's a point where it will start to melt like normal cheese... it's high temp resistant, not proof. It tastes like the cheese that's usually in any commercial sausage that includes cheese. There's no doubt it's cheese but you're not gonna mistake it for a fine cheddar. Of course, you're not gonna melt out and waste half of it like often happens if you use a fine cheddar in sausages. If I was gonna mix up a batch of fresh sausages to toss on the grill, I'd probably not bother with the high temp chees
  23. Would probably not be all that exciting to most who can just run to the local store and get it but I searched for a long time (years) waiting to find a good Canadian online source for the over-the-top, way overboard, should have used some restraint, ridiculous amount of Mexican cooking ingredients I recently received... so it's pretty fun to me.
  24. I have a package of the cheddar version in my fridge right now, I use it in some of my sausages. The texture when cold is somewhat waxy and crumbly and it doesn't melt at any of the temps I go to when smoking sausages. It gets melty at frying or grilling temps but still doesn't melt out unless you really try. The ingredients are basically what would be used to do the modernist melty cheese thing but with sodium phosphates instead of sodium citrate. Sodium phosphates is kinda generic and the ingredient list doesn't specify the combination but maybe that's what results in something that resists
  25. The food landscape has probably seen some change over the years as older generations give way to younger so I wouldn't count out the possibility of it being well received... but not all that many years ago, I probably would have. Listing foods the area is known for and loves isn't what you asked for but it would probably give you a much better idea of what you're up against as far as taste goes. But I realize the point of what you're doing is education more than palate training so none of that really matters too much. Regardless, I think the whole culture sharing partnership thing is pretty co
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