Tri2Cook

I had to quote this for posterity... it's probably the first time you've ever asked where to get something that I can get off the shelf at my local grocery store. In case anybody is wondering what that's about, it's always me asking Kerry where to find something or asking if she can send something my way. A great name for a great drink. A personal favorite. Might have to revisit it this weekend.

Yep, in Canada. Rittenhouse is available through the LCBO and, even here, is cheaper than the Saz but no stores within a few hundred km of where I live stock it. I had a bottle at one time but it and one of the 2 bottles of Sazerac I grabbed when it was available have already went to a better place. I'm being really stingy with the remaining bottle. I use it but I don't often offer it to anyone else.

That drink sounds tasty. I can't get Rittenhouse but I suppose I could try a less potent version with the Sazerac 6 I have. It actually warmed up to 67F here today after a couple weeks of hovering in the 35F - 45F range. Feels like summer again.

These initial reviews are disappointing. I was looking forward to this. Oh well, I'll still give it a go. If it's really as bad as is the reviews are saying, at least it's free and I won't feel bad about stopping.

It looks fabulous!It's tasty. I had softened butter and coarse salt at the ready when I cut the bread and decided it was just fine without them.

One last shot and I'll give it a rest. Haven't made bread just for the fun of it in a long time.

...and out of the oven.

Double batch of the Ideas In Food Olive Bread. Decided not to go with the optional suggestion of using half whole wheat flour. I used all white flour and replaced ~1/2 cup of that with potato flour. Dough rising nicely. Back later with the results...

I like both names. Mother Hubbard because it's a perfect description of how it came about and Mother of Invention because I'm a fan of anything I can twist into a Frank Zappa reference. I once tried a drink recipe based almost entirely on the fact that it was called Penguin In Bondage. It sounded like it would be tasty, and it was, but that wasn't the primary reason I tried it.

If I'm trying a recipe that caught my attention enough to want to make it, I usually follow it as closely as possible. I like to know what the person who created the recipe wanted me to taste before adjusting It or discarding it. If I think I need to make a bunch of changes before I've even tried it then I probably won't even bother with it. I've been cooking long enough that I can read through a recipe and know if it's even worth trying (for me) so, in the event I decide to do it, I do it their way the first time. I always laugh when I see recipe reviews where people give it a really low score, state that it wasn't good and then go on to say "but I left this out, changed this, substituted that, didn't bother to do the other". So, in other words, you didn't try the recipe and you don't know if it's good or not. I don't like the long-winded explanations of how to peel a potato or measure a teaspoon of vanilla or whatever but I make the assumption that it's not there for me, maybe someone new to cooking is reading the recipe too and is happy to see detailed explanations.

Mushroom bitters... interesting. And making them yourself just to add that final touch of awesome.

For the Holidays, you can't go wrong with Tom & Jerry. Agree... and would add the Fernet & Jerry and maybe even the (couldn't find the link but I picked this one up on Tiki Central): Tabonga & Jerry 1/2 cup Tom and Jerry batter 1 oz Cruzan Blackstrap Rum 1 oz Brandy 1/2 oz Lime Juice 1/2 oz Falernum In a mug, top with hot water, dust with nutmeg, garnish with a cinnamon stick.

I don't get offended on behalf of others. That's not saying I don't care if people are offended or that I think the thing that offends them is okay, I just don't get involved in protests, boycotts, etc. that I don't have a personal stake in. That may not be a good thing... then again, maybe it's not so terrible. A lot of problems have been stirred up by people being offended on behalf of others when those they were offended for weren't even particularly offended.

I've tried them a few times from assorted "experts" who promise that the only reason I didn't like them before is because "you haven't had them done right". Apparently I still haven't had them done right. The texture didn't bother me at all, the taste did bother me... and continued to bother me for several hours after eating them. Every belch was like a visit from The Ghost of Chitlins Past. I would like to tell you what it was about the taste that I didn't like but I can't really think of a specific description, just that, in my opinion, they tasted nasty. I was almost equally unhappy with tripe, though I've only tried it once. It was in a bowl of menudo and I thought the sauce/liquid the tripe was swimming in was awesome. The tripe itself, not so much. To add a little context that may or may not help you understand where I'm coming from in terms of taste, I strongly dislike liver as well. I tried for years to force myself to learn to like it. I've yet to find an animal or preparation method that produces liver that I consider edible.

I usually use pasteurized egg white from a carton... but that's more for convenience and not having leftover yolks than safety concerns.

Apologies. I should have said "taxes and any other associated costs/fees". Yes, free trade agreement.

I always picture nose to tail as front to back, not top to bottom, so the nose would be the extreme at one end in that case. I'm glad there are people who think like you. I can think of a few that cannot be made delicious (for me, personally) but I really am glad there are those out there that can make use of all the parts and enjoy it.

It's come to my attention that the $75 to Canada is all in, including taxes/duties/etc. So I wasn't comparing on a level field. The difference would actually be pretty small in that case so I withdraw my previous complaint.

It's actually quite simple. I live in Sweden. Exactly why I'm still hesitating. I'm not even overseas, I'm just across the line in the dirt that means you left the U.S. and are now in Canada. $75 shipping just seems like way too much when the competition can ship theirs for $20. I'm not saying Anova should ship theirs for $20 if they can't but it's difficult to find an explanation for such a large difference.

I hope I'm never hungry enough to be tempted to eat an eyeball. "Nose to tail" can take a flying leap on that one.

This keeps flip-flopping on me. I started out discussing "what is" and it was shot down with proclamations of "what should be". So I followed the flow of discussing what (in our varying opinions) should be and now that's being pulled apart with replies of what is. So I'll just sum up my opinion (and that's all it is, I'm not claiming to be right or that anybody should be on board with me) by saying that I think there are many excessive regulations when it comes to the food service industry in general and I'm all for some of them being changed or updated but, as it stands, they are the regulations and should apply evenly across the board no matter what you choose to call your venue in an effort to avoid them. If not, there should be a justifiable reason for it to apply to some and not to others. Something beyond "they couldn't afford to follow the rules" or "the rules are dumb". Those are good reasons to try to change rules but they're not good reasons to get a free pass that others aren't allowed.

Me too. I've done it before (years ago) with the recipe from Bernard Clayton's The Complete Book of Pastry, Sweet and Savory with good success but recipes with a lineage always interest me. Strudel dough is definitely an exercise in patience but it's so cool watching that little ball of dough stretch to bigger than the work table and, after you trim the thick edges off, the ball of dough the trimmings make looks almost as big as the one you started with.

They are subject to the health inspector (at least, where I live they are). I don't know about fire exit regulations in grocery stores.

I don't necessarily think pop-ups and supper clubs should be illegal but I would be interested in hearing from others why they think it shouldn't be a level field. If you don't mind one not being subject to rules, why require it of the other? That's going to be the point of view of at least some (probably most) restaurants. Why do I, the restaurant owner, have to comply with all of these rules, regulations, inspections, licenses, etc. when the guy next door, who is doing exactly what I do minus the sign on the building, does not? I personally don't think "because you chose not to do it in your own home" is a valid argument but maybe there are good reasons I haven't considered.