Tri2Cook

Man... talk about first world problems. Sorry but I find the notion of "really caring about your customers" being reflected in the type of lock used on the bathroom stalls/doors a bit over-the-top. But carry on... I'm actually kinda interested in seeing where this goes.

I mix a packet of dried coconut cream into a can of coconut milk and, according to the information on the packet and can and assuming my math is correct, that puts me almost spot on with the fat content of heavy cream. As Kerry mentioned above, it's a different type of fat from the dairy and has a softening effect greater than the sum of it's parts but, as Jim mentioned, that can be compensated for by ratios and I only use it in shell molded chocolates so I don't need it to be as firm as I would for cutting and dipping.

I personally don't care what they call their pie. I think intent needs to be taken into consideration. If they're using something in an intentionally hurtful manner, that's pretty much always obvious. But we've gone way too far with the whole things-that-are-no-longer-allowed-to-be-the-subject-of-humor bit.

That'll take care of itself. They'll spend half their time forgetting what they were supposed to be doing and the other half running to the convenience store for more munchies.

We need to find a way to get a supercritical CO2 extraction thingamajig into your hands so we can have a source for supercritical CO2 extractions of everything that is supercritical CO2 extractable... you know, just in case you don't already have enough to fill your days.

I've made it. Whether or not the recipe they share adds up to the same thing as what they do in-house, I have no idea. Never had one they made to compare. Political correctness aside, I think the name change may be in order if only because, while it is indeed tasty in a sugary buttery way, it's far from what I would consider "highly addictive". I enjoyed the one I made, had no regrets over making it... but thus far haven't felt compelled to make it again.

Not arguing that point, perhaps it is. I'm just saying I don't think the cream and glucose were a mistake. Whether or not the stated ratio is as intended, I have no idea.

If that's the case. someone needs a stern talking to because the recipe for the pecan gianduja ganache appears twice in the book in exactly the same form. It appears as part of the recipe for the bourbon stratospheres and it appears as a standalone recipe in the cream ganache section. Keeping in mind that it's being billed as a ganache and not just a straight gianduja, I'd think the cream and glucose aren't necessarily out of place. I don't think the term "ganache" was an editing error, I think this particular item is intended to be a ganache, not a gianduja. If I were to take a commercial gianduja and add glucose and cream, I would then have a gianduja ganache. Pretty sure that was the intent in this one.

I don't think I've let ganache sit overnight since the arrival of the EZtemper. I've also never had a shell collapse... knock on wood.

I don't have the answer to your question and this is probably going to be viewed as entirely non-helpful but that's why I almost always do a recipe the first time their way unless there's an obvious visible flaw. Even if it's just a tiny test batch. That way, if it works as advertised, then I know any subsequent problems are a result of any changes I make and easy to track down.

I wish I could remember exactly which pot I used but I don't remember picking anything for any special characteristic, it was just something I had handy.

@pastrygirl I was responding in a semi-hurry earlier, was getting ready to head to work. There was one thing I did different from the recipe, I added a dose of non-fat dry milk powder to the milk while it was cooking to increase the amount of solids settling on the bottom of the pot getting toasty. I was following the Ideas In Food blog's work with brown butter solids at that time where they were adding milk powder to the butter they were browning to get a nice yield of toasty, buttery solids to play with. it seemed like it would transfer well to this ice cream recipe. Seemed to me, if the whole idea is to get flavor from burnt milk solids, then more solids couldn't be a bad thing. Most of it stays burnt on the bottom of the pot so it's not going to drastically increase the overall solids in the end result. Whether or not it actually helped anything, I don't know.

The more I come here, the more I learn. I had one of those. Not sure if it was that specific brand, I can't remember, but it was for doing the same job. I bought it for my late wife because she was into scrapbooking and other crafts. She never got to use it before she passed away. I'm not a craft person and it was brand-new so I donated it to a local group that has activity days for the kids at the local women's shelter. I in no way regret that decision even after seeing this, I'm sure they're making much better use of it than I ever would have... but who knew it had a purpose in the chocolate world?

I did make it. I was surprised at how good it is. Amazingly good, in a simple kind of way... but the burning-of-the-milk part takes a long time. Fortunately, it doesn't require a lot of attention during that time. And I took him at his word in regards to getting those solid on the bottom of the pot burnt. They were black. You don't want to scrape the bottom during the process or when pouring the milk out of the pot. It infuses the flavor into the milk and you get it more as a nice toasty note than hardcore burnt. That's it on the left (the other is the roasted black mission fig gelato, very tasty as well)… Nope. But the milk solids that sink to the bottom of the pot in this recipe should be actually burnt... or very, very dark if you prefer to word it that way. I enjoyed the result quite a lot but I also said a lot of bad words while scrubbing the pot. Should have done it at work so I could have just tossed the pot to the dishwasher section. You would be incorrect. It does actually get burnt on the bottom of the pot and the result is very nice. Comes through as a nice deep toasty note rather than tasting like something burnt. I had the same worries when I decided to make it. The worry was needless, Mr. Migoya was spot on about it.

There are lots of times when I think that... because in large part, that's what I do. I haven't been able to make myself completely go all-in with it because sometimes it's nice to see the reaction to really nice looking chocolates but there's a significant amount of "she ain't all that pretty but she has a heart of gold" chocolates among what I do.

Some lucky person is going to get that bunny for $2...

Got a bottle of Benedictine. Which is only noteworthy because I haven't been able to get one until the semi-fairly-recent change that allows ordering LCBO products online and having them shipped to your local store. It actually wasn't that recent that they made that change... I'm just trying not to admit that I'd completely forgotten I wanted it. I was almost tempted into a bottle of the Licor 43 while I was at it but couldn't quite justify it because the only reason I was considering it was for a couple of recipes from the Smuggler's Cove book. I looked for information for substituting something else and didn't find anything so it still may happen at some point.

Probably not necessary... pretty sure we've all figured out the proper number of toys to have is N + 1. Her eyes... yeah, that's what all the fuss was about.

This post makes me happy. I jumped into this thread excited only to see the question regarding making a sesame praline immediately jump to just buying a jar of tahini. I'm in no way begrudging the suggestion to use commercial tahini, just happy to see some information regarding the initial question turn up because I was never curious about sesame praline until I saw this discussion... now I'm very much curious.

You're going to have people lined up at your door trying to place orders if the smell gets out...

I won't... recipe bookmarked!

Delivery from any places that offer it where I live runs from $7 - $10 depending on whether you live in or outside of their chosen boundary. One of the local taxi companies offers a delivery service for places that don't do their own delivery (most places here do not). They go to the restaurant, pay for the order, bring it to you and then you pay for everything to them. They charge the meter which starts when they walk into the restaurant to pick up your order. Unless you live across the street from the restaurant involved and just really don't want to walk across the street, that delivery is never going to cost less than $10. The golden age of pizza delivery, free delivery and sometimes even free food if it took longer than promised to arrive, couldn't last forever. None of the expenses involved have remained static so it had to eventually become unsustainable.

I have that mold. Your name for it is much more customer friendly, may have to borrow it. I've been calling them f'ing bunnies. I don't know if Easter production is going to happen for me this year. Maybe some quick and easy stuff. I'm moving this month so gonna be pretty busy with that.

I'm sure nobody really thinks increased operating expenses get sucked up by the businesses. If it costs more to operate in one area than it does in another, that's going to be reflected in the cost to the customers. They can call it a service charge, a gratuity, a fee or just hide it in the prices but it will be paid by the customers one way or another. Is it the blatant "this is the reason we're charging you this fee" that's the problem? At the restaurant where I work, during hockey season when there's a tournament in town, we have reservations for groups of 30 or more 2 or 3 times a day for the duration of the tournament. We charge a mandatory gratuity for those large groups. But a mandatory gratuity isn't part of our normal everyday procedure.

I would assume, not having actually tried this technique myself, that any heated flat surface large enough for the mold to slide across to wipe the surface would work. But it might be tricky in anything with high sides unless it has a large enough interior surface to take the sides getting in the way out of play.