Tri2Cook

And people even seem to be proud of that fact for some reason. Somebody looked at a nasty-arsed Bloody Mary and thought "I should add some clam juice, that'll improve the situation!" Guess it could've been worse... they could've had the juice from a can of salmon they just drained sitting there needing a purpose. I like the Caesar Caesar joke though.

The eternal struggle between the desire to say "no" and the customer's money.

I don't have any real need for quiet but I'm thinking seriously about mounting my compressor in the basement and running the air line up through the floor behind one of my work tables just to significantly reduce the noise for myself. But that may not be an option for where you are.

That could potentially be a weak spot that could continue to break away much more easily. At least, that sometimes happens with the grind wheels on bench grinders. I honestly don't know if it would be the same with these. I'd email the melanger dude, he's always responded to any questions I had. Tiny pieces of it breaking off would mean tiny bits in whatever you're making. A big chunk falling off could jam up the machine and do who knows what.

That only sounds very slightly (if any) less tedious to me but it would look nice and you'd get the stability during transport you mentioned.

As long as they're not sticklers for the "cake" part of cake pop, it sounds like a good solution to me. I was gonna say you could pipe in a layer of ganache, dump in a layer of cake crumbs and then pipe another layer of ganache but that would greatly take away from any time-saving gains you made using the purchased shells.

And now it's early August and I'm hearing "I Want A Hippopotamus For Christmas" in my head. I know, we're supposed to discuss mostly foo... hey! A squirrel!

Silly me. I'm so used to almost everywhere being a more populated area than where I live that it completely slipped my mind where you are right now when I posted that.

Most of the time I enjoy living in the middle of nowhere but every now and then I think wistfully about the infinitely larger number of purchasing options available in more populated areas. I don't think I'd buy a case of mini PB cups if I came across them but sometimes I think it might be nice knowing I could come across them.

I was all ready to say I have and then I realized I'm actually not so sure about that. The tomato and egg sandwich, yes... but I couldn't swear in court that I've had it on squishy white bread.

This was posted so casually that I feel like I'm supposed to know what it means. But I don't. So I'm suspecting I missed something somewhere along the way... which is unfortunately not all that unusual for me.

I haven't tried it but I'm willing to. Most of the wines I like are at the less serious end of the scale so I wouldn't feel bad at all splitting it with some water or soda over ice.

I completely missed that, the concentrated area of it around the raisin. I'm slippin'.

I made sourdough waffles. Followed a recipe I found via a google search that had really good ratings. They tasted fine but didn't hold their structure well. They came out nice and crispy on the outside and soft on the inside but within not much time at all they deflated and softened almost into pancakes. They were definitely cooked through, that wasn't the issue, some bordered on overcooked. Not sure what happened. Anyway, they had a nice flavor they just weren't worth a picture.

This is a job for @Kerry Beal but until she gets a chance to see it, I'll ask the obvious question. When I first started using the EZtemper I had to figure out the right temperature for the cocoa butter I was using because there were tiny pieces of almost but not quite melted cocoa butter suspended in the silk. After consulting Kerry and making a temperature adjustment, the problem went away. I'm guessing that's too simple to be the problem you're having but I thought I'd toss it out there while you wait to hear from someone more helpful. Edit: and I see that I did not in fact ask the obvious question because, while I said what I intended to say, I completely failed to say it in the form of a question.

I very rarely eat after 6 pm at the latest and usually eat the bowl of All Bran that is my daily breakfast at work around 8 am. I rarely eat much between that bowl of cereal and whatever I have for dinner, usually too busy at lunch for more than a small snack. Sometimes not even that. The exception being my day off work when I sometimes eat a lot more throughout the day than I should. But even then the 6 pm - 8 am fast usually remains intact. It's not a chosen eating habit, just the way life steered things. But I have to say that, in the many years I've been eating that way, I haven't seen much positive effect on weight loss or brain improvement come my way. I can still gain weight if I walk too close to a celery stick and the brain seems to be getting less and less reliable as the years go by.

Makes sense. Seems a shame to waste the moles after removing their skin... might as well make a sandwich.

Just in the interest of full disclosure, I showed this to her and her response was to stick her tongue out at me and say "see, it's good". I'm still not convinced but I have a feeling from now on it's going to be a whole lot more difficult for me if I make snide remarks when she eats it.

Looks good! I turn my nose up at tradition with tiramisu and don't use any cocoa powder on top at all. I get a piece of dark chocolate nice and cold and use a super fine grater to grate the chocolate over the top. It's almost fine enough to look like cocoa powder until you get real close. People in my area seem to like it better than the cocoa powder. Or did like it better, haven't been catering for a long time now.

I like mayo. I also like Miracle Whip. I think some things taste better with one, some with the other. I also like ketchup. Sometimes I eat fries when I don't even want them just as an excuse to eat ketchup because it seems a bit odd to eat it by itself. But I do not like ketchup on eggs (that's a job for hot sauce) or grilled cheese. My older girl puts ketchup on mac and cheese... which is also blatantly wrong.

I was finally able to make it to the local market for the first time this year yesterday. It coincided with the opening ceremonies for the annual blueberry festival so there was a large turnout. The veggie situation still wasn't the greatest but it never really is here. I got a few goodies from the lady from the elk farm, the guy from the beef farm and the guy that does the German style meats, some cheeses from the cheese maker, some bread from the bread lady and some nice looking pickles. Probably would have done more damage with a little more time, I ducked out of work for a few minutes to go so I had to get back pretty quick.

Our annual Blueberry Festival starts tomorrow. There are too many events for one weekend and not enough for the 10 days it runs. So it drags along with event packed weekends and a little of this here and a little of that there through the week. I think they would be well served to figure out a way to distill it down to 4 days over the civic holiday weekend. The highlight that made the longer format work was the street dance that took place at the end that always featured a well known or formerly famous band that brought tons of people in but some bad decision making with insurance and a freak power outage meant they lost their arse having to pay Tom Cochrane for his visit and not recoup it via ticket and beer sales since he couldn't play with the power out. And now that I think about it, I think I may have actually said all this during a previous year's Manitoulin adventure but my memory isn't always reliable so, if I did, apologies for the encore.

She knew you were gonna ask that and answered you back first.

I'm a fan of the Copper Pot and I'm a fan of bourbon but I don't have the drinking constitution I once had and will probably continue to use the called for 3/4 oz in my amaretto sours no matter which I decide to use. Well, maybe just one with the Manitoulin Variable. Strictly in the interest of playing along, of course.

Thanks for the feedback and the links. The raisin condiment will be a bit of a test. While I'm not so bad as to remove raisins from things if they're already there, I very rarely intentionally add them to anything either. But several years ago I pickled some raisins for a dish I did when the TGRWT series was still running and I actually liked them that way. So maybe if the raisins spend enough time in the marinade to take on that effect I'd be willing to give it a shot.