Tri2Cook

I'm still jealous about that SideKIC Chris. Amazon won't ship it to Canada. I contacted ICAkitchen directly, they can't sell it in Canada yet due to needed regulatory approvals. He said it almost definitely won't happen before the end of the year. Disappointing but that's the way it is. The pie sounds really tasty. I've done brown butter crusts but I'm sure they weren't the same critter as what the MC guys came up with. They didn't involve sous vide equipment. I'm going to get those books one of these years...

It does the job of your rolling pin faster and easier. Nice in general, really nice if you do a lot of laminated doughs.

I wonder if hydrating dried fruits in white wine and sugar (or maybe a liqueur) and folding them into the mustard ice cream would make for a nice play on the mostarda theme in a dessert setting. Maybe with some candied prosciutto, a mace-scented olive oil cake and some sugared pistachios or hazelnuts. Hmmm...

If you want a dijon mustard ice cream as a starting point, this one works very nicely. Sam Mason's work inspired me a great deal, I'm not sure what he's doing since Tailor but hopefully he's not done with the kitchen.

Took a crack at Pouring Ribbons Dueling Banjos with only the description (Mai Tai variation) to go by. Weller Special Reserve (which I can't get so, to stay with the wheated theme, I used Maker's Mark) Eagle Rare lemon juice Pierre Ferrand Dry Curacao (can't get that one either, used Grand Marnier) corn milk Trader Vic's is by far my favorite Mai Tai so I used those ratios subbing corn milk for the orgeat and simple. Without having the benefit of tasting the original, I don't think that's on the money. It was seriously tart. A bit of simple balanced it nicely even though they don't mention that in the description. I'm still curious about the original but what I did end up with was tasty even if not accurate. It should have a mint garnish... I remembered that after the pic.

Why would there be salt in desserts? Sometimes things enhance other things even when they look out of place on paper.

With the disclaimer that I've never made hot dogs, I can't imagine 30 ml of standard grocery store corn syrup imparting an objectionable sweetness on 1.5 kg of meat and the requisite salt and seasonings that go along with the recipe. A low DE glucose would stand in perfectly and if you can get one lower than 40 it will lower the sweetness factor even further than with the corn syrup.

That sounds really bad. Even if it somehow manages to taste okay, it has to look like something the cat's stomach rejected.

This is what I did with my crock pot apple butter for TGRWT (the theme was raisins)... tempura bacon - pickled raisins with garlic and jalapeno - toasted walnuts tossed with toasted walnut oil and smoked salt - apple butter - fresh thyme - cracked black pepper

That's awesome! I wish more people, at least around where I live, would be willing to step outside of the standard wedding cakes. I might even reconsider my I-don't-do-weddings stance if people were more adventurous. Then again, I'd still have to deal with brides and (even worse) mothers of the bride... so maybe not.

Now I have to hope some of the recipes are eventually revealed... that Dueling Banjos sounds really interesting to me. It's essentially a Mai Tai but with lemon standing in for the lime, freshly made corn milk standing in for orgeat, and two bourbons instead of two rums. I'm sure they'll give you the specs if you ask (the postcard that comes with the check has "fill in the blank" spaces pre-printed for cocktail recipes), and they're pretty active on Twitter as well. https://twitter.com/pouringribbons I don't see any way I'll be getting to NY in the foreseeable future to visit the bar and ask for the recipe but thinking of it as a Mai Tai variation should be enough to do some experimenting on my own... so thanks!

Now I have to hope some of the recipes are eventually revealed... that Dueling Banjos sounds really interesting to me.

Started a batch this weekend. Right now it's just 8 oz each of W&N overproof and Appleton Estate 12 with a fat 1/4 c. of toasted, crushed allspice. I'm letting that go for a week. Not decided yet if I'm going to add any other supporting cast. If so, I'll add it next weekend.

Good point Matt. I guess I'll keep watching. For a second there, I thought I'd finally found a reason to open that bottle of White Owl I've been wishing I hadn't bought. Just never seem to find a reason to use it.

I've never done it that way either. I needed apple butter for the dish I came up with for the latest installment of TGRWT from khymos.org and that seemed like the best solution for getting it done during the work-week so I could be in before the deadline. It worked great.

Hey Chris, do you think that one's doable with White Owl (wheat-based) standing in for the White Dog? I can do Rittenhouse BiB or Sazerac 6 for the rye. Would the White Owl soften the edges too much?

Apple Butter...

That sounds tempting but no Branca Menta in Ontario. Fernet I have, Menta is a no go. Still, sometimes the LCBO surprises us with new things... so I'm glad this thread is happening even if I have to sit out for most of it right now.

Sounds interesting Chris but I'm at a bit of a scotch crossroads right now. I gave up on the Laphroaig I had and gave it to a friend. My attempts to wrap my head around it failed. Even mixed, it took over too much for my liking. So now I'm a bit gun-shy about buying others. I'm happy with the Highland Park 12 I have but I don't even find myself wanting to drink it over other options (though I've had mixed drinks using it that I enjoyed very much). The Talisker is $75 at the LCBO and not available locally so I think I'll have to keep watching for something else.

Just start tossing them out. I'm going to be watching this thread closely hoping something shows up that I can try with things I have or can get via the LCBO.

That would be the problem with adding successive colors. That's going to lead to over-mixed batter at about color addition number 2.

Yeah, I know the liqueur/syrup part but falernum syrups and rum-based falernums are interchangeable in drink recipes so I thought maybe if the flavor and sweetness level were close enough it might work. I've never had macadamia nut liqueur so I was hoping someone who had would know if it would be too far off to work.

1 oz each of the rums, 1 oz honey syrup (1:1), 3/4 oz white grapefruit juice, 3/4 oz lime juice, 3/4 oz club soda and I read a suggestion somewhere here on eGullet that a 1/4 oz of pimento dram is a nice addition so I did that as well.

Would following the orgeat making procedure substituting macadamia nuts for the almonds result in a suitable stand-in for the macadamia nut liqueur called for in some of the Beachbum Berry Remixed recipes?

A Navy Grog with Appleton 12, El Dorado 12 and Havana Club Anejo Blanco...