Tri2Cook

That sounds pretty tasty Kerry. Is the honey flavor forward enough to be obvious?

No kidding! A lot of work, glad the pop-up went well.

The nature of the limitations is pretty much covered by the fact that you would be unable to answer... The extent could be minor or it could be huge. What you know in theory may allow you to make many untested connections that work out perfectly. It may also allow you to create some untested horrid messes that will be discovered when those who buy the book try the recipes. I guess the extent to which that is a limitation depends upon how much it matters to you that the people who buy the book are happy with it. Disclaimer: I'm not questioning your knowledge or your motives, just expressing my opinions regarding the questions you're asking.

Based on some of the recipes I've seen, I suspect quite a lot of cooking books have been written without actual testing. But you're asking people to try things that you're claiming either haven't been done or, at least, are unlikely to have been done. In my opinion, that insists upon actual testing no matter how extensive your theoretical knowledge. I mean, there are chefs out there with an incredible amount of theoretical and practical knowledge and not a single one of them would put something on their menu without testing it first. I just don't think "trust me, I haven't done this but I'm absolutely sure it's great" really cuts it. I guess it comes down to your goal. Are you doing it because you believe in what you're writing or do you just want to write a book and think you've found a unique angle? If it's the latter, nobody really has any way of knowing if the recipes have been tested unless you tell them.

That is really nice.

Those are awesome!

Okanagan Spirits here in Canada does as well. They do apricot, pear, apple, cherry, chokecherry, Italian prune, Mirabelle plum and raspberry eaux-di-vie as well as a couple of grappas, several nice liqueurs, an aquavit and a pretty decent absinthe. They've ventured into gin, vodka and whisky as well but I haven't tried any of them.

Interesting. I didn't know that. I've seen the Screech rum but passed on it because I was unfamiliar with it.

I thought it was known as screech in Newfoundland too. The LCBO carries Newfoundland Screech Rum. At $27/bottle I'd like to think it's not just a bottle of rum flavored water (I've never tried it) but it's still connecting the word "screech" and Newfoundland.

Yeah, that seems the most efficient way to go about it. I assumed since he wanted to give the powder a go that he probably already tried using actual vinegar and there was something he didn't like about the result.

It actually may be available somewhere in Canada. But Canada's a pretty big place and e-commerce here is improving but still relatively non-existent. I live in a pretty remote area far from any of the major business areas in Canada so I do a fairly large amount of online shopping. As much as I'd like to help the economy by online shopping within Canada, not many businesses want to make money that way here so a lot of my money goes across the border.

Exactly...so start shipping to Canada!

I'm inclined to think that too but I haven't tried using it in a batter or as a post-cook seasoning so I don't really know. Worst case, if the powder didn't work out for the fish, it would probably be tasty for seasoning fries/chips. Actually, I guess the worst case would be if it was just plain not good and had to be tossed...

I've never actually tried anything like what you're wanting to do. It sounds like it'd be tasty if it works (and I personally think it would work) but I honestly don't know.

I don't know anything about the process of making it. The Great American Spice Co, lists the ingredients as maltodextrin and malt vinegar and claims it can be used as a replacement for liquid malt vinegar in recipes by mixing 1 part powder with 2 parts water. Amazon has it in 1 lb. containers that are cheaper than either of the other places I mentioned and their description says "adds a nice tangy, vinegary flavor". None of the ingredient lists I've seen mention any other acid being added so I'm assuming something of the original malt vinegar manages to survive the process.

Modernist Pantry has it in 50g and 400g packs.

Speaking as a non-expert, I don't find it to be essential. My most recent batch was done with 100-ish proof but all batches I've done before that were done with 80 proof and, with the disclaimer that I had nothing to compare to, they turned out perfectly fine. I just increased both the amount of ingredients and infusion time a bit and added less syrup at the end. But I add less syrup to falernum and allspice dram than usually called for anyway. Maybe I wouldn't if I was using 151 but that's never been an available option unless I want to use Bacardi... which goes for $45 a bottle here.

The LCBO site claims we can now get Carpano Antica and Carpana Classico (which I know nothing about) as well as Dolin Dry and Dolin Rouge. I was initially excited but I've yet to see any of them in any stores around where I live so the excitement and hope are both fading.

I never met Steven. I didn't really interact with him much in the forums. That was nothing intentional, we just rarely seemed to be in the same discussions, Yet I find myself saddened by this in a way that goes beyond the general sadness of someone passing. I've never met any of the people on eGullet in person but there are some here on the forums that I consider friends. I've always been skeptical of the online friends thing so just the fact that what Steven helped create was able to bring me around on that means a great deal to me. Not to mention all that I've learned here. I wish I'd taken the time to say "thanks". So I'll say it now. Thank you Steven, may you rest in peace. Peace and strength be with your family as they try to move on without the wonderful husband and father the testimonies of those who new you personally show you to have been.

Fair enough... but you can't be surprised at that assumption.

Which has absolutely nothing whatsoever to do with whether the show she's involved with is good or not. That line of thinking is why we have so many untalented "musicians" being embraced by the masses as the greatest thing in the world just because they look good on the CD cover.

I love playing at the upper reaches of chiles and hot sauces. We have occasional fun at work bringing in the latest super-hot thing one of use finds and torturing ourselves. That said, if somebody could consistently produce a habanero that still tastes like a habanero but at a fraction of the heat, I'd be all over them. Having that flavor available to use without concern for heat level would be awesome.

Those look good, thanks for posting! I go through a lot of energy bars during cycling season so I'm always on the lookout for recipes. It's already getting into mountain bike weather here and road biking won't be far behind so I'll give these (and some of the other recipes on the site you linked) a try.

I suppose that technically falls within the given definition... but I feel pretty confident that not even the most dedicated of caviar connoisseurs has a sturgeon tank in their backyard so they can make their own.

Yes. Discretion being the better part of valor, I valiantly said nothing. It looks like I'm going to finally, in the very near future, get my hands on a bottle of Benedictine... but I'm not counting on it until I have it in my hands.