Tri2Cook

I'm going to preface this by saying that I am a fan of modernist techniques and use many of them on a fairly regular basis. That said, sometimes they just really are not the best way to go. Maybe it depends on the quality of one's sous vide setup, though I don't see why it would matter in this situation, but cooking a firm sliceable custard with only egg as the thickening agent using sous vide has never worked out well for me. I'm of the opinion that the purpose of modernist techniques being used in place of traditional methods is that they either improve upon the traditional methods or simplify traditional methods while maintaining equal results. In my experience, trying to do a firm egg custard via sous vide doesn't accomplish either of those goals. Which means the only real benefit is the cool factor of calling it a sous vide custard tart. But I'm always happy to learn so hopefully someone will chime in that's had better luck with it.

That would be a third white for my cabinet but it's a non-option with the LCBO... so I'm at two unless they decide to bring one in someday.

Agreed. H.C. and W&N are the only two whites in my cabinet. I had others but as they were used up, I didn't bother replacing them.

I wonder if doing the walnut infusion and then fat washing it with the roasted walnut oil I have would be tasty or a disaster? I suppose there's one way to find out. Not so much for the purposes of mxmo, I'm just thinking I like the sound of roasted walnut bourbon.

Maybe some barley malt syrup.

If I'm going out on Eat Like a Pirate Day with a large group of friends to spend a lot of money and give generous tips that include jewelry, pirate attire is not optional... they're damn well going to wear it.

The two recipes linked here are one of each, one with buttercream and one with whipped cream. If you copy the URL, paste it in google and hit "search", it will list the page in the search results with an option to "translate this page". I've dealt with enough recipes in French that I can get by now but using the google translate option, while not perfect, makes the job much easier.

Thanks to someone awesome, I got two bottles of Carpano Antica and some crème de violet... along with several other goodies I'm looking forward to trying.

I've never tried a mint pesto, gonna have to investigate that one. I did a catnip pesto (actually, catnip and fresh peas) once and it was actually pretty tasty. Had a mint note to it so I don't know why I didn't make the connection to a mint pesto.

Maybe a mustard green or collard green cake... don't know how it would taste but it would definitely not be bland.

Apologies for the slow reply, completely forgot to check back on this discussion. The recipe I use originated from the D.C. Duby website but they appear to have left that section out when they did the redesign. This is the recipe I have in my notes but I'm absolutely certain the original recipe on the site used less sugar and made up for it with the addition of some white chocolate. I'm just not sure what the amounts were. The custard will set at room temp but I chill it in the fridge. 250 g cream 125 g milk 1 vanilla bean, split and scraped 115 g egg yolks 85 g sugar 2 g agar powder 1 g sheet gelatine Hydrate gelatin. Heat cream with vanilla pod. Whisk sugar, yolks and vanilla pulp over hot water to thick and pale. Blitz agar into milk, add to cream and bring just to a boil. Dissolve gelatine into hot cream mixture, whisk into hot yolk mixture and strain into mold.

I use them pretty much as any other green. Steamed, stir fried, etc. I also use them to wrap things before baking or steaming. They impart a delicate but noticeable flavor. If I catch them when they're really young and tender, I use them as salad greens.

The relatively short period that I can raid the wild horseradish greens while they're still small and tender shouldn't be too far off. They're not technically in my yard but they're just on the other side of the fence.

Yep... but I like them better (in these particular drinks) with the Cruzan than the Goslings.

I guess I just don't know enough to not like Cruzan Blackstrap. Without giving it any serious thought, just off the top of my head, I very much enjoy the Dirt 'n' Diesel (blackstrap rum, fernet branca, demerara syrup, cynar, lime), the Corn 'n' Oil (blackstrap rum, falernum, lime, angostura), the Black Snake (blackstrap rum, cynar, lime, cola), the Penguin In Bondage (blackstrap rum, fernet branca, falernum, lime, angostura, ginger beer) and The Getaway (blackstrap rum, cynar, lemon, simple). I've tried all of the above with Cruzan Blackstrap and with Gosling's Black Seal and I definitely prefer the Cruzan versions.

What I would probably say in that particular case is "suck it up muffin, a peeler doesn't cut anything other than what the user applies it to". Probably not the best reply but I don't have a lot of sympathy for people who can never just say "oops, my mistake" and instead look for something/someone else to blame.

When I do crème brulee as an insert, I have a recipe that incorporates a bit of white chocolate, agar and gelatin. It's cooked stovetop instead of being baked and will set to the texture of a baked crème brulee. The benefit to it is that you get the flavor and get extremely close to texture of a traditional crème brulee that is very stable even at room temp once set. I use something more traditional for serving an actual crème brulee but as an insert it works great.

Rob! Awesome to see you here again! Anyway, I wanted to try to be helpful here because I'm technically a lefty and I don't have any of those difficulties you've mentioned. That would be relevant since I've been working in restaurant kitchens for a fairly long time except for one problem... my brain seems to have some sort of cross-wiring going on or something. I write left handed, hold a fork, spoon, etc. left handed, play guitar left handed but for reasons unknown to me, I do all sports stuff (throw, golf, bat, etc,) right handed. And, despite using my eating utensils left handed, I use my kitchen knives right handed. I have no explanation as to how my body/mind chooses which things it will do with which hand, I just go with it. But I definitely don't have any particular difficulties with precision, speed or being injury prone.

Thank you sir. I already passed on it but it's good to know that I don't have to regret that decision.

Being subject to not only what the LCBO is willing to carry but also to the whims of the individual store managers who may or may not be willing to bring something in even if the LCBO carries it, I'm quite often forced to substitute. So, even if I can't replicate, I try to get as close to the original intent as possible with what's available to me to work with. I consider substitution suggestions from those who know more about the subject than I do valid and valuable. I may not be able to recreate the profile of a particular rum but if somebody can get me closer than I'm able to work out on my own, I'm better off than before I asked. Maybe there is no close approximation for some rums but I feel confident that some approximations will be closer than others. For some of us, that has to suffice.

That's why most of us are here so you should enjoy it. Welcome to Outside the Asylum.

Yep. That index and the information it connects to could be assembled into a book and run with or replace many/most of the teaching texts I've seen... and it's free. Welcome Pedro45.

Yeah, any of them will work. Doesn't even need to be something that expensive. I have an ISI but I also have a cheap cream whipper I think I paid something like $30 for that I've used for doing nitrogen cavitation infusing and for heavier work like aerated chocolate with no problems. It's had many lbs. of chocolate sprayed through it and it still works as good as new for anything I want to use it for. It would certainly hold up to more infusions than I'm ever likely to do.

Did you recommend a good Mohel?

Gonna have to try it.