Tri2Cook
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Posts posted by Tri2Cook
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17 minutes ago, kayb said:
Same goes for menudo, or any sort of dish utilizing tripe.
I almost included that one as well but I've only tried tripe twice, both times in menudo, so I'm not sure that's enough experience to classify it as a hate. I loved the soup itself, could have eaten it 3 meals a day for a week, but the tripe, not so much. I think it was more a textural thing than a taste thing but it seemed like their was a faint background note of livery in the taste as well. Could have been my imagination, just associating anything unpleasant tasting related to offal with liver, but I don't think that was the case. I certainly didn't do that with the chitlins, they were far more offensive than any liver experience I've ever had. -
The only foods I've tried that I can honestly classify as a hate are liver and chitlins. I've made serious attempts to learn to like liver. I've tried different types and different preparations over many years and nothing has helped. Even burying a tiny bit of pate at the bottom of a Wellington doesn't do it. I can taste it, it's that same underlying taste in all variations and I can't learn to like it. So I think it qualifies as a hate at this point even though I don't want it to be. But I'd eat a big, fat liverwurst sandwich once a month for a year to avoid eating one bite of chitlins ever again. "Try them my way", they say. "You just haven't had them done right", they say. Poppycock... the only thing that makes chitlins better is covering them with the lid to the trash can. The most miserable thing I've ever put in my mouth. It was a battle to get them down each time I tried them and then, every time I burped for the rest of the day, I got to experience them all over again. There is no longer anything anybody could say or do to convince me to try them again.
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52 minutes ago, gfron1 said:
Very odd. So this morning I needed to make a fresh batch and I was out of my local oats. I used Quaker Old Fashioned and followed the same steps I outlined above. Everything looked normal, but I let my coffee sit longer than normal and the coffee and oat milk separated. A quick stir and they were back together again but I had never had that happen with my local oats. I don't get that at all.
The Quaker oats were from somewhere else... they were trying to get back home.
I honestly have no idea what would cause that so I went with the easy facetious response.
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12 hours ago, Kerry Beal said:
it landed face down on the floor.
Things almost always do... and the bigger potential mess involved, the lower the odds things will land any other way.
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16 minutes ago, pastrygirl said:
yes, but you should still try.
Probably... but, at this point in time, I don't put much effort into that area. I'm willing to revisit that policy at some point if I feel like it would be in the best interest of what I do. I don't intentionally make sure chocolate comes in contact with potential allergens but I'm unwilling at this time to guarantee that it has not and don't go to any great effort beyond my normal cleanliness and food safety practices to see that it doesn't.-
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3 hours ago, pastrygirl said:
Make the items with the fewest allergens first to avoid cross contamination.
That, or have your "we are unable to accommodate allergies and make no guarantees regarding potential allergen cross-contamination" disclaimer sign that would be an integral part of any chocolate shop I would open. For truth in advertising, the sign should actually say "we are unwilling to accommodate..." but "unable" sounds much more customer friendly.
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More likely wine hitting hot grease than anything to do with the garlic.
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4 hours ago, Shelby said:
Well, the food was certainly better than the game......but it's Super Bowl, so I guess it was good in its own way. I didn't even enjoy the halftime show. Am I becoming an old fuddy duddy?
It was a bit boring for a Super Bowl, kinda difficult to get too excited over a game where the punter has a legitimate shot at MVP. It could be argued that it was ok for a fan of defensive football, which I am, but even the defensive play wasn't that spectacular for the most part. It was just better than most of the offensive play. But it was clear and easy to see when Brady decided "ok, enough of this... let's win" and got his offense moving. Like him or hate him, that's what he has the ability to do. I didn't watch the halftime show at all, I saw the list of performers and changed the channel as soon as the half ended. Turned back to the game in time for the second half kickoff. It's the Super Bowl and the end of football until September so I'm not unhappy I watched but the food was definitely the high point.-
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6 minutes ago, suzilightning said:
ABV down to around 85% so it was sippable
He waters his bourbon down to 85%... what is he starting at?
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It isn't pretty but it sure is tasty. I seasoned the beef, sealed it with the onions in a baking pan with a little water and let it go all night in the oven at 225 F. This morning I pulled the beef apart and tossed it in the slow cooker with the onions, the pan liquid and all of the usual chile verde ingredients and let it go all day on low. All of the accompaniments are prepped and ready to go... so Super Bowl tacos it shall be.
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Never mind, it wasn't important and sounded nastier than the jab it was meant to be. Regardless of where I stand on the topic of the Bulleit company, I don't want any Ill-will with EvergreenDan… an eGullet member I've learned a great deal from in the cocktail and booze arena.
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7 minutes ago, David Ross said:
More and more though I'm pulsing it in the food processor
My processors, especially the mini one, see as much action as my knives do at home these days. It's still knife work on the job and sometimes when cooking for others but at home for myself, I pop it in the processor, give it a few pulses and call it done. I have one day a week off, I don't want to spend half of it prepping in the kitchen.-
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Unless it changes again, which could very well happen if the past week of Super Bowl menu planning is any indicator, I've settled into chile verde. Most likely for tacos although I've considered the possibility of masa dumplings. Leaning towards the not-particularly-traditional (as far as I know, I'm not an expert on the subject) beef instead of pork if I do tacos. If I go with the dumplings, I'll probably do pork or maybe even chicken. With a little luck, this plan will stick...
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4 hours ago, Okanagancook said:
I think we’ll go easy on the snack foods to save our appetites for the meal after the game.
Took me a minute to remember you're in a different time zone than I am... I was thinking that was going to be a pretty late meal.
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Getting into crunch time and still no idea what I'm doing. The bad part is, the problem isn't narrowing down too many choices... the problem is nothing is sounding particularly appealing.
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4 hours ago, MetsFan5 said:
I have a few ideas so sushi is still up in the air (but the easiest especially since I can have it delivered to her home).
If I could get good, or even good enough, sushi where I live without having to make it myself, I would have no need to think about or plan a Super Bowl menu.
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7 hours ago, JoNorvelleWalker said:
When I was growing up it was corn meal mush.
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6 hours ago, heidih said:
On the quantity versus variety question - if drinking is part of the equation - I'd lean to quantity. Speaking from long experience...
I won't be doing much quantity or variety in that department, one or two is generally my limit regardless of whether it's beer, wine or cocktails. -
2 hours ago, kayb said:
Boiled peanuts (
nastywonderful things).
Fixed that for ya! Especially when boiled with plenty of jalapenos in the pot to give 'em a little bite.
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1 hour ago, Beebs said:
despite husband's protests - Superbowl is about the food as much as it's about the football
I'd have to side with your husband on this one... but only by a hair. The football is #1 but the food is a close second. Your menu sounds tasty. I won't be that ambitious with variety since it will be just me.
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On 1/26/2019 at 11:05 PM, DiggingDogFarm said:
In a cup labeled "The Patriots Suck." LOL
3 hours ago, rotuts said:and the Patriots don't play in the WS
Sorry gang, but I've decided I intend to pull for the Patriots in this one. I don't consider either team a favorite but I don't have any particular hate either. I made my decision based on the fact that I greatly prefer NCAA football over NFL football. The relevance is, I've been a Bama fan for most of my life so one thing I have a lot of experience with is pulling for the team everybody else hates because they win too much.
With that being the case, I'm already working on a seafood-heavy menu plan.-
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37 minutes ago, IowaDee said:
I'll confess to never having watched an entire football game since I was 10 years old That was the last time my father took me to the L.A. Colosseum to see the L.A. Rams play. All I remember is seeing a bunch of big, fat men who kept falling down. Nothing since then has made me change my mind. We will spend the day waiting for the opening of baseball season. Go St. Louis Cardinals.
So what you're saying is, you don't have a Super Bowl menu. I guess a benefit of the World Series is you get to make at least 4 menus.
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16 hours ago, DiggingDogFarm said:
Something served with a straw.
On that subject, I do have 4 new tiki mugs that need to be broken in...-
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59 minutes ago, JeanneCake said:
What's on your Super Bowl menu this year?
I'm having to scramble with the menu plans. I had my menu figured out but it was based entirely on the Saints being in the game. I'd like to say that horrendous non-call last week is the reason I have to change my menu, and technically it is, but the bottom line is they didn't play well enough to not be in a position where one bad call made the difference. I don't really care which of the remaining two teams wins so that will take some of the fun out of the game but it also frees up my menu planning to not be geared towards a particular team. Right now, I have no idea what I'm doing.-
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
in Pastry & Baking
Posted
This is a post I was waiting for without even realizing it. I gave thought to covering meltaways in chocolate a while back mainly in the interest of making them easier to handle without having to coat them in powdered sugar and decided (without actually trying it... I know, shame on me) that it would probably inhibit the melty effect of the meltaways and never did it. Since I already know you wouldn't do it if the result wasn't good, I'm now giving new thought to it.