Tri2Cook

I didn't read it as dismissive, I was just being conversational. 😁

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.

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.

I hope so because, other than an occasional round of wings, it's pretty much the only part of the chicken I eat.

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.

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.

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.

Modern fine dining with storytelling all wrapped up in the nostalgia of the drive-in. I like it.

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.

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.

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.

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.

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.

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.

I'm not an expert on ice cream inclusions but I'd guess the high ratio of sugar and fat is probably your answer. The only water in most brownies is what's in the butter and eggs and there's more than enough sugar to deal with it. A really fudgy brownie like the Paul Young type which are very high in fat and sugar (including a fairly high ratio of glucose) are probably not easily frozen hard in most freezers. Not sure how you'd transfer that to other baked goods without messing with their texture. Although, when I used to bake a ridiculous amount of cookies to give out at Christmas, I started early and kept them in the freezer and most of them were not too hard to eat straight out of the freezer so you may be worrying unnecessarily about the hardness aspect. The crunchy/crispy aspect is another thing entirely and probably much more difficult to accomplish without resorting to some sort of coating for the pieces to prevent moisture influence. Edit: left a "d" off of "and" and yes... it was going to bother me if I didn't fix it.

Are you sure someone didn't accidentally spill the toothpicks on your mash? I've never seen a sausage of any variety less than 1/2" in diameter unless we're counting snack sticks like Slim Jims or similar.

That's my weak point. It's why I largely stay out of these types of discussions unless I think the people involved can think outside any specific narrative and understand what I'm trying to say even if I don't go about saying it as well as I should. Not a lot of people can do that these days so it generally works out for the best if I say nothing at all.

Yeah, I was pretty sure that's where you were going with it which is why I added the part at the end of my soapbox session. A valid concern that I have no argument or soapbox speech regarding. I have no idea how I would handle that aspect of it. However, I have no doubt you will figure it out.

Without getting into a political debate with anyone and with full knowledge that I may be bringing disapproval on myself for what I'm about to say, my opinion on cultural appropriation when it comes to food is that it's bunk. Food all over the world in every culture that is in contact with any other culture is intermingled and shared. It's one of the beauties of food that it's one thing that every culture is willing and happy to share with others. Ideas and influences have intermingled since people and food have existed. That said, in the context of what you're trying to do with your restaurant, I get what you're saying regarding cultural sensitivity. Good luck with it... if anybody can find that line and walk it, I'm sure you can.

That makes sense. I don't use my blender for that purpose. It's strong enough, I just don't have the need or desire to use it for that. I don't consider that an advantage for myself but I don't have a problem with it being an advantage for others. So worry averted. I got answers to my question and still don't really feel the need for a stainless container for my blender. But I'm glad they're making one for those who do feel the need.

I can't say I've ever wished I had a stainless container for my blender. Even if I did, it's not a Vitamix. Even if it was, I wouldn't be willing to pay $200 US for it. Just out of curiosity, what's the real world benefit of having a stainless container for home use? Actually, I probably don't want to know the answer to that... I might find myself wanting one. Although, I don't think there's much likelihood anybody will be making one for my blender anyway.

That was resolved quickly so maybe I just caught them at a bad time. They had a mold I wanted for some Christmas chocolates last year but the only shipping options given were ridiculously expensive fedex options (the least expensive option was $56 for 4 standard sized molds that only cost $80 total) so I emailed them and asked if they could just pop 'em in the mail instead but never got an answer. In hindsight, maybe that was my answer!

Just because you asked... this is ~30 hours later and it's actually a nicer green than it looks in the picture, I'm just a bad photographer. Definitely not at all brown.

Yep, the one at the bottom. I've had some sit in the fridge for almost a week and it was still that color. I have no idea how long it would have continued, that's when I finished eating it. I roast the tomatillos, onion, garlic and serranos until soft, add the cilantro and avocado and blitz everything with a stick blender then adjust to taste with lime and salt.

I posted the meal in the dinner thread but for the purposes of this thread, the salsas are guacamole taquero and chile tamulado. I've decided I actually prefer this version of guac over the more common variety. It's lighter, brighter and easily poured onto tacos. For that one, I used tomatillos, serranos, onion, garlic, cilantro, avocado, lime juice and salt. The tamulado, Yucatan style habanero salsa, is a hot one. I'm a fan of heat but that one almost requires the taming of the crema to be really enjoyable. It's a big pile of roasted habaneros and roasted garlic blitzed with salt and Seville orange juice... which was unavailable so I used the common sub of equal parts orange, lime and grapefruit juices. Based on the pictures I've seen, green habs are usually used but red and orange are what I had so that's what I used.