Tri2Cook

Despite my mini rant above, it really is a nice review. And I thoroughly enjoyed reading the other article. That was like reading a good book, it pulled me in and kept me moving forward. It gets well into what you and your team do and why without feeling like a review or a lesson. Nicely done.

Nice review so I hate to criticize the reviewer but it looks like I'm (possibly unjustifiably) going to anyway... "The meal ends with a sort of haute parfait: a single dish packed with cherries, almond cream, yogurt mousse, a cherry-hibiscus gelee, milk crumb and a cherry-hibiscus macaron. After the meticulously composed savory courses, it is a whirlwind of flavors and textures when, really, I just want another doughnut." That reads to me like a politely stated "I'm not a dessert guy". I have no idea if that's the case or not, just has that feel to it. If it is the case, nothing's gonna make him be a dessert guy. But if you're not a dessert guy, why include the dessert as part of your review? A restaurant has no control over whether or not a person is into dessert, they're just serving you what you ordered (the tasting menu in this case, which includes dessert). Or maybe I'm just overly touchy on that subject because desserts are what I really enjoy doing and I got a bit fed-up with the dessert backlash thing where everybody was suddenly too cool for cake and ice cream and complained about silly things like "well the candy was delicious but it was sweet".

Or I'll decide I'm curious enough to just go ahead and get it anyway.

I think sometimes people get so caught up in the winning that they lose sight of the saving money part. If I have to get within a short distance from new cost to get used, I just get new.

So close... thinking about doing cleanup twice for the same job to get 16 more pieces would probably have me seeing if I could get one more mold in time. But that's just my dislike of the cleanup talking, not an actual suggestion.

The best deal I've found so far for a Canadian source is 1/4 that amount for about 2x the price. Any better deals I found from the US either don't ship to Canada or charge enough to more than wipe out any savings with the shipping cost.

So the trehalose is proving to be the only tough one. I can get everything else I don't already have in smallish quantities. I used to go for the bigger containers with specialty ingredients but not so much anymore. Looking at the large amount of lots of things I'll probably never use up I have sitting around has tempered that tendency. But we'll see if I can talk myself into it.

I haven't tried that but I have to confess that I don't hate a pizza with ground beef (actual ground beef, not that pizza topping beef most places use) and lots of green onions. I wouldn't try to pass it off as a real pizza but it is tasty.

Thanks! I've never seen fresh currants here but I may give it a shot with some of the local blueberries. Won't be the same but maybe it will be tasty anyway.

Thought I might have tracked something at least in the ballpark down on google but it contains no nut flour so... fail. Oh well, no fresh currants around here anyway.

I wouldn't say it's a preference, it's just what I thought a sorbet texture was supposed to be because it's what they pretty much always are. That doesn't mean it can't be better. Intensely fruity, not overly sweet with a creamy smooth texture sounds good to me. Looks like at least some of the ingredients I don't already have are available through Modernist Pantry, I haven't had time to do a thorough check yet.

Can I borrow that? If I ever take the step to having an actual business, that will be exactly my recruiting slogan. I don't think I'm actually an asshole, at least, I hope I'm not, but I figure anybody that shows up for an interview despite that slogan will probably get along with my sense of humor just fine. It can be a bit irreverent at times...

That's interesting. I've honestly never thought about the short texture and lack of creaminess in most sorbets as a flaw. I just assumed that's what a sorbet is, a different critter than ice cream or sherbet. But I like that you decided that's not what it has to be and went after a solution. While my geekery cabinet is pretty solid, I'd still have to add a few things to be able to try your recipe. If the ingredients I'm missing are easy to find and not too expensive, I just might give it a go. Every now and then, I miss lab coat cooking.

Wendy's claim to fame is "hot and juicy" and, while I haven't eaten at every Wendy's or even eaten at any Wendy's often, my experience with their burgers is that they are generally exactly that. Whether or not one likes their burgers, I find them acceptable, no worse than most fast food burgers and better than some, is a different story. All of that is with the disclaimer that there is no Wendy's anywhere near where I live now so I haven't been to one in a long time. Most of the chain places that used to be acceptable or even good have caved to the bean counters over time with an accompanying decline in quality so it may have happened with Wendy's as well. Extra protein, no extra charge...

I didn't know Bob's Red Mill carried that. We have a surprisingly extensive (for where I live) Bob's rack at the local grocery store but it doesn't contain that particular item. A quick check with google shows that price to be about 4 for the price of 1 from the online vendors so if you found an even better bargain, that's awesome.

Is it possible for the cocoa butter and milk that the upper number is their minimum and the lower number is the target? The minimum being there to head off complaints if they don't hit the target perfectly and somebody notices (and we all know someone would notice) and the target being there so they can call it a "xx% white chocolate" in their advertising? The fat column is just a breakdown of the total fat which is really just an unnecessary repeat for white chocolate since all of the cocoa content will be fat and we could just add the cocoa butter and milk fat from the other two columns ourselves.

Yeah, I noticed that too. I know nothing about panning but I'd like to have a way to get some kind of protective coating on gummies so they're not sticky. But I have some essentials that need to be ticked off the list before any toys can be considered. Toys won't do me much good without a place to use them.

I didn't like Spam before it was cool to not like it. Even as a kid, I had to fry it until nobody else considered it edible and then drown it in mustard. Hunger definitely tames snobbery when there are 5 kids and not a huge food budget and the rule is eat what's served or don't eat but I've never looked down my nose at Spam, I just don't like it. And as the years pile on more quickly than it seems like they should, I'm beginning to see the truth of your above words. I've definitely reached a point where I really don't care what anybody else thinks about what I eat as long as I enjoy it. 10 years ago, I would still have enjoyed those things... but I wouldn't have told anybody.

I suspect most of this stuff will go well beyond what my budget would allow but one of those 12" "R&D" panning units would probably be fun to play around with. Fortunately, I have too much on my "need" list right now to get my chocolate work area the way I want it to be looking at fun toys so there's no temptation to even try.

Yeah, there is that catch. I don't often want fried rice.

And at that point becomes perfect for making non-gloopy fried rice! I don't think I've ever made rice with the intention of it sitting in the fridge for 5 - 6 days, though I'm sure it's happened a few times, but I always make it a couple days ahead if fried rice is in the plans.

Found it, it wasn't packed yet. I have a bunch of cookie recipe books that belonged to my mom. I keep the hand-written recipes of hers and my grandmother's tucked in one of them. It was in a stack of books in my bedroom that hadn't been packed yet. May not be any different than the one you used but this is it... 1 cup butter 1/2 cup brown sugar 2 egg yolks 1 tsp vanilla 2 cups flour 1/2 teaspoon salt

Nope... not for me. My grandfather put salt on his watermelon, I never found it appealing. Never even considered it for cantaloupe but I've never felt it was missing something either.

That could very well be the case. I have most of my stuff packed up in preparation for moving, it was cheap who-knows-what-origin coffee from the convenience store nearby that tasted distinctly of being a bad decision... but that didn't stop me from drinking it.

Maybe we should have the Jezebel sauce experts have a meeting via private message to see if they can reach a general consensus on what Jezebel sauce is and then get back to us neophytes with the result.