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Everything posted by Tri2Cook

  1. Dredging this from the depths to ask a question (completely overlooking the fact that this is from over 8 years ago and you may not even use this anymore). When you do fruit flavors with this, do you just add puree? If so, is getting enough in the mix for good flavor difficult without getting it too thin?
  2. The Love Bunnies have arrived! I started mine but I only have 2 of that mold so I have to do them in batches. I've had those molds for almost 3 years now, I've used them, taken pictures of the results, looked at your pictures when you do them every year... and this is the very first time I've noticed that the bunny in the driver's seat has a tight grip on the other bunny's ears.
  3. I wasn't actually suggesting it was easy to make, I was thinking more that she definitely has the skillset to do it. But I agree with you that, for the most part, very little of the fancy food and pastry stuff is as difficult as the end result suggests once you break it down into components.
  4. St.Patrick , AKA CornedBeef 2018

    Last minute plan change. Decided I didn't want the bread and I'm not really feeling the more traditional treatment of the potatoes. So I did my own eGulletized version of the Cracker Barrel hash brown casserole... no convenience products (unless we want to go to the extreme definition, I did not make my own sour cream or cheese) involved. Diced the spuds and steamed them. Made a cheese sauce that I combined with sour cream, lots of finely diced onion and a hefty dose of black pepper. Mixed the sauce and the spuds along with additional cheddar cheese, topped it with even more cheddar cheese and it's in the oven now.
  5. I just call those "fries". Anything smaller than a steak fry and larger than those literal potato strings that cook up crunchy (what I think of as "shoestrings") are just "fries" to me. The only differentiation I make in that range is straight or crinkle cut.
  6. When I say "steak fries" I'm thinking longish planks maybe 1/2" or a little less in thickness and roughly double the thickness in width. I think the reason they're at the top of my preference list is a childhood thing. There was a place I walked past on the way home from school at one point in my childhood that sold fish and chips. If I happened to have some money, I'd stop on the way home from school and get an order of the fries. They were served in a cardboard boat. If you wanted, they'd toss some of the crunchy batter crumbs from the fish on top. I always wanted. I'd soak the whole thing with the bottle of malt vinegar they had on the counter and eat them while I walked home.
  7. I agree it's a work of art, I'd strongly question it being beyond your capabilities.
  8. I'm more picky about how they're cooked than how they're cut but steak fries with malt vinegar is a favorite if it's an option. Other than that, I don't really care as long as they're not super-thin crunchy strings. I want some interior fluffy spud with my crispy exterior.
  9. St.Patrick , AKA CornedBeef 2018

    That looks amazingly delicious. Nothing wrong with the paper plate. If you can't eat a sandwich on a paper plate, why do paper plates even exist? Honestly, my desire to not spend money on paper plates winning over my desire to not wash dishes is the only reason I don't use them more often.
  10. St.Patrick , AKA CornedBeef 2018

    My plan was to keep it pretty standard. Spuds, carrots and cabbage cooked in the liquid from the sous vide bags and maybe soda bread. I don't get super excited over basic soda bread or with currants but I stumbled across a recipe for cheddar rosemary soda bread that sounds pretty tasty. But then I started thinking that asking what others are doing might lead to a change of plan, so asking early seemed like a good idea.
  11. St.Patrick , AKA CornedBeef 2018

    Corned beef is the star but it needs it's supporting cast. Anybody started thinking about what's going to accompany the corned beef on St. Patrick's day?
  12. When do you over tip?

    I never over tip. I tip based on the service provided. Whether that's 0% or 50%, it's never under or over tipping... it's tipping as warranted.
  13. This is not meant to sound as flippant as it's probably going to sound but... they're all easy if you have the ingredients you need for what you want to make.
  14. I'm an occasional repeater, not sure if it's enough to firmly place me in that slot though. Most repeats are things the kid requests but there are a few things on my own repeat list as well. I went through a serious student phase but I feel like I'm at a point where I no longer have to invest that kind of time to fully grasp something new or create something I want to create. That's not boasting, I'm sure most here can say the same if they think about it. There's a point where experience and instinct eventually replace a lot of the experimenting and fiddling time required to learn or create something. Sometimes you think you're having to work really hard to get something but when you step back and look at it objectively, you realize that you just learned or created something in a couple or few tries that may have taken many tries and/or a lot of time at some point in the past. That doesn't mean I'm no longer serious about learning though... I hope I never think I know all I need to know.
  15. St.Patrick , AKA CornedBeef 2018

    Halfway through, still swimming happily in the brine bucket...
  16. St.Patrick , AKA CornedBeef 2018

    I wanted to add a more fatty cut to my brining bucket along with the lean stuff to throw in the smoker but it's not looking like the weather is going to be smoker cooperative where I live by next weekend. I may give it a shot this summer though.
  17. St.Patrick , AKA CornedBeef 2018

    I put beef in brine earlier this week. 5% brine with pickling salt, brown sugar, pickling spice, fresh garlic and prague powder #1. It's difficult to get uncured brisket where I live and ridiculously expensive on the rare occasions the local store brings it in. I'm using eye of round because it's lean and, based on past experience, nice after brining. I used top sirloin last year and was very happy with the result but the difference in price between the on-sale round and not-on-sale sirloin at the time I needed to get it in the brine was enough to make it an easy decision. So 5 lbs. of beef is brining until early next Friday morning when it'll go in the sous vide tank before work and get 36 hours or so at 55 C in time for St. Patrick's day dinner.
  18. Then piping I shall do. I'm thinking even if I want to fill some, I could pipe them full, dump so there's just a little around the edges left to scrape, then pipe the bottoms on so they don't have to be scraped. Thicker than ideal bottoms won't matter for these.
  19. True, and sometimes that law of supply and demand works to the good. We have more restaurants than a town this size should be able to sustain and they all stay busy because cooking is not a favorite pastime of most of the locals. Reliable cooks are in short supply so the pay is better than average. Still not going to be making a down payment on a yacht any time soon but I can keep a roof over our heads and food on the table.
  20. I'm going to attempt to use some Easter molds that were my moms. I kept them after she passed away but I've never used them. They're the somewhat flexy type molds (fairly thick and don't flex under their own weight but they're not the hard polycarbonate molds) and it looks like they're going to be a pain to scrape because they have a little lip around the edge so we'll see how it goes. The chocolates won't be to sell anyway. I considered cutting around the edges to remove the lip but I'm thinking that may be what's keeping them from being overly flexy. Maybe piping each cavity full to avoid having to scrape would be a better way to go?
  21. "Good money" is relative though. Some positions in fine dining establishments may pay good money compared to their counterpart at a lower level place but that doesn't necessarily mean it's good money in the overall wage market. If you make $10/hr at Plop 'n' Slop, making $13/hr at Big Plates/Little Food would be good money relatively speaking but it still leaves you pretty close to the poverty line at the end of the year. Edit: In case it sounds like it, I'm not whining. I made my career choice. Just participating in the discussion.
  22. If I was going to buy one, I'd go with the non-tilting... so I'm no help whatsoever if you want someone to help change your mind. Regardless of whether or not it's actually the case, the non-tilting model just looks more solid to me. With an 8 lb. capacity, lifting it off of the base wouldn't be an issue for me. I understand that it may be for some so having the tilting model available is a nice option.
  23. gingerbreadlady

    Those are nice for the snowy areas on gingerbread displays. I find the flakes to be a bit large for the effect I want so I give them a quick spin in a spice grinder to break them up some. Not to a powder but to a smaller particle size that still gives a nice fresh-snow sparkle when light hits it.
  24. I'm a bit surprised by those expressing shock at the wage. Did anybody really think cooks make big bucks? I've been doing it professionally for 18 years and I still don't make a whole lot more than I did my fist day on the job in my previous line of work. Less money but a happier me. I worked in construction for the first part of my working life. I wouldn't say there's any more sense of purpose in cooking than construction, I just enjoy cooking more. You're right about the weather though.
  25. KFC's 11 not-so-secret herbs and spices

    You may be right. I have absolutely no idea which post I was responding to at the time and couldn't even figure it out by reading back through the thread so I won't make any attempt as claiming I was right.