Tri2Cook

I think that's the point that's being overlooked or ignored by some. Nobody said it was required, they said it's what they want/like to do. Almost everything we do with food is based on preferences, not requirements. I mean, spear a hunk of meat on a stick and hold it over a fire and nothing beyond that is required for the cooking of meat.

Is it wrong that that actually sounds kinda tasty to me? Edited to add: Well, maybe with a touch of simple as well.

Yeah, I just can't work out any value for it. At an initial $300 investment and $1+/tortilla operating cost, I just don't think it's going to do much. People who make their own will continue to make their own, people who buy premade will continue to do that. It's a somewhat clever idea without a real need to fill.

I think I'll give this a try. I'm not usually a fan of thick burgers, the exterior crust is my favorite part and thus I generally prefer two thinner patties over one thick patty. But (with a huge thanks to Kerry Beal and Anna N) I now have proper sous vide equipment in addition to the meat grinder I received at Christmas so it might be the right time to try to find the thick burger that changes my mind about my burger preference.

Interesting, gonna give your recipe a try when the lilacs start blooming here. I made a lilac ice cream several years ago with less spectacular results. All was well until egg yolk entered the mix. Your obviously didn't encounter the same problem so I'll give it a go.

Not sure if this has already been posted but I couldn't find it via the search: http://flatev.com/ Anyway, it's along the lines of (and apparently about the size of) the pod coffee machines only the pod contains dough (initially to be available in flour, corn and blue corn tortillas with plans for additional flatbreads in the future). The machine cracks open the pod, presses the dough, cooks it and deposits it in a warming tray at the bottom of the machine at the claimed rate of 1 tortilla per minute. Doesn't sound too bad as a kitchen gadget until you read on and discover that the proprietary pods are expected to retail at $1/each. So basically $1+ tax per tortilla. They're claiming a 2 week refrigerated shelf life for the pods (which will only be available in grocery stores because they require refrigeration and don't contain preservatives) but it says they can be frozen. Not something I'm going to be buying... although it might be more tempting if it allowed using your own dough instead of, or in addition to, the pods

I'm not generally tempted by flavored cheesecakes, exciting ol' plain is my favorite by far, but I love most things peanut butter so this is throwing some strong temptation my way.

Ideas in Food has...

I usually go picking with someone who learned from her mom, who learned from her mom, who learned from her mom... you get the picture. So basically, if she says they're the right ones, I take her word for it. But I've picked enough that I can identify them without trouble now. The brown paper-like stuff and the groove running up the inside of the stalk make it pretty easy.

Basically what HungryC said and exactly where I'd start. Use less batter for the pan you're using or use a larger pan. If you're baking a pizza crust at 400 F for 30 - 35 minutes per the recipe and it's not cooking through, I'm guessing it's on the thick side.

Don't feel sad about that. Cookies are awesome.

Finally got fiddleheads. It went from cold to warm really fast this year, not much transition, so there's going to be a short window for getting them. I have somewhere around 5 lbs. right now, going for more tomorrow. Gonna eat as many as I can fresh, blanch and freeze some for later and I'm thinking about pickling some just to see how they turn out.

Yep, got that. It's the thinning of a regular PDF with fruit puree to make it pipeable that caught my attention. I like the idea that, if you're going to thin it for piping, might as well add some additional flavor and freshness by using fruit puree.

Notes updated. Yep, I grabbed your list of notes and saved them along with Kerry's in a file on my computer. I've done the (or a) pectin NH version of pipeable pate de fruits but the thinning with fruit puree to get a pipeable result thing is a new one for me. I'll have to play with that.

And just in case it sounded like I was being flippant, I wasn't. The only time I drink chocolate milk is after a long bike ride (or at the end of a long session on the spin bike during the winter) and that's only if it already happens to be in the house. Then I'm just chugging it down for the carb/protein shot. So I don't bother with gourmet. There was a recipe in one of the Duby's books that was actually intended to be used as a base for other recipes that was petty tasty on it's own. It involved melting dark chocolate in hot cream and milk chocolate in hot water, chilling them, removing the cocoa butter that solidifies on top of the water mixture and combining them. If it's not being used for recipes, just to drink, it requires sweetening to taste with simple syrup (or sugar)*. And if that's not an eGullet-worthy pain in the arse way to go about making some chocolate milk, I don't know what would be. I found that a bit of carrageenan in the mix helped keep everything together better but that wasn't in their recipe. *Yes, all of those steps could be combined into one step by just heating the cream and water and pouring it over the chocolates, emulsifying it, sweetening to taste and chilling. They were done separately in the book because they were used in different combinations and ratios for the recipes they were used in.

I open the carton labeled "chocolate milk" and pour it in a glass.

I like the 3 yr. better but the anejo blanco is much easier for me to get so that's what I use. Both are much better than any other white available where I live. If the 3 yr. was easily available at my local store, that's the one I'd go with.

Hey Kerry, the pipeable PDF is as simple as it appears? No tricks to it that weren't needed in the notes for those who saw it being done?

Thanks! Gonna give 'em a try.

I don't have that book but, as you mentioned, it was easy enough to find the recipe via google. Most of the "adapted from" recipes contain chocolate chips (which I'd leave out, I'm not a fan of chocolate chips in muffins and breads), is that what makes them "adapted from" or are they actually part of the recipe? I don't see chocolate chips in your pictures but I wasn't sure if that's because they're not actually part of the recipe or because you didn't want them in yours either... or because I just can't see them.

Nice shots... thanks for sharing.

Something like this?

It's a variation on a theme, not a replacement for the original. Would you find it less offensive if they called it a consommé based on tortilla soup?

Or maybe a single larger sphere of it served warm on top of a tortilla chip. Sort of a Mexican soup dumpling.

That is interesting. I'll have to give the MC recipe a shot. I don't have a particular need to do my pastry cream via sous vide but I do have a particular need to be able to do my pastry cream via sous vide now that I've seen a successful version. My need to know how to do things is not directly tied to my need to do the things. Edited because for some reason I hit "enter" before I was done typing.