Tri2Cook

One of those ads was in Canada? I'll have to look again. I saw some stuff that might interest me at those prices but figured by the time I did currency exchange, duties and shipping from the U.S. it wouldn't be nearly as much of a bargain.

Completely understandable. Not even entirely sure why the question crossed my mind since I'm not local and don't have the benefit of dining there anyway. I think maybe just because I've been following what you're doing there the entire time on Facebook and seen how much work and love went into the place. Anyway, wasn't trying to get you to serve something before it's time. I'm excited to see what you get up to in the next chapter.

Works for me... more fun than the Wiktionary version and political correctness is not a strong part of my skillset anyway.

Congrats Rob, that's awesome news! You may have already covered this and I just missed it but, strictly out of curiosity, will this mean the end for Squatter's Café once you get things solidly moving with Bulrush?

I once again did my Labor Day weekend food day on Saturday for Bama's opening game against Louisville. Made a couple different sushi rolls, shichimi roasted shrimp and Sichuan green beans. Today, I didn't cook a thing. Ate leftover shrimp and green beans from Saturday and called it good enough.

All of the Callebaut chocolates I have on hand right now (white, milk, 54.5% semi, and 70% bitter) have the "3" star number for viscosity and I find all of them to be a little more viscous than I'd prefer at working temp (which, for me, is as soon as it's cool enough to add the EZtemper silk). You can get nice thin shells but it takes a lot of banging the sides of the mold to get rid of the excess.

Confession time: it's not so much that I want to avoid colored cocoa butters, it's more I don't want to pay for colored cocoa butters on a recurring basis.

No need to worry about that, those look amazing. It occurs to me too... now.

If you're lucky, you'll never know the full extent of the rabbit hole you just went down with that...

Me too. Fortunately, it's really not all that difficult to clean. There are a couple of tight places that I use a toothbrush for but the rest is really quick and easy. If I'm not in a hurry and let it sit in a sink full of warm water for a while, I don't even need the toothbrush.

Gonna have to put on my begging face and send her a message! Always on the lookout for good cornbread recipes. Especially as we start getting closer to fall, which means big pots of chili to accompany football. Nothing goes better with a big pot of chili than a big pan of cornbread... well, there may be a tie between the cornbread and a bowl + spoon.

That's how you do it. They asked themselves "Do I want to make money or don't I want to make money?" and the answer was "I do want to make money."

Cheese needs some time after smoking to be at it's best. I vacuum pack it and toss it in the fridge for a week or two, sometimes even longer than that if I can make myself be patient. It doesn't seem to be as harsh straight out of the smoker with my Bradley using the pucks as it is when I've done it with wood burning smokers but it benefits from some time either way.

Well, pineapple definitely doesn't belong on pizza* so I don't know if it's strange but it's certainly wrong... *I will admit that a friend of mine made a pizza using bacon, fresh pineapple and fresh jalapenos that wasn't bad. There was enough salt and heat to tame the almost dessert-like sweetness that is the usual ham and pineapple pizza. Still not something I'd make or order for myself but I didn't hate eating it.

In that case, I don't know what the reason for waiting that long would be. I've never waited anywhere close to that long to start adding sugar and anything else a particular batch may call for. As far as heat, I just keep my heat gun handy and give the stones a shot now and then when I'm adding ingredients if it seems like it's needed. So far, once an ingredient is incorporated, I haven't had any issues with the heat produced by the friction not being sufficient to keep everything flowing nicely. Sugar loses some degree of sweetness over time exposed to heat but I don't know what the temperature where that begins to occur is so I have no idea if that could be a possible reason... to more accurately control final sweetness. I guess a test run of identical batches and run times adding sugar early and late would give a reasonable comparison to decide if there's any noticeable reason to do one or the other.

I don't think the problem with adding everything at the beginning is the end result, I think it's that there's not enough heat and liquid (cocoa butter) at the beginning to avoid getting a thick mass that makes the machine struggle. If you're adding enough melted cocoa butter up front to keep things flowing, I don't see why it would matter when the sugar goes in. But maybe there is some chemical reason for it to matter, I honestly don't know.

Sounds good to me. I was just guessing about the timer, I've never been curious enough to actually research it.

No idea. I've never tried cooking any other type in it. I assume it cooks on some form of a timer and there's no adjustment for that so I think any rice that wouldn't be cooked in the amount of time it runs wouldn't work.

I haven't found the time to be an issue. It takes around 30 minutes (I've never timed it precisely) and stays nice in warm mode for quite a while so I just start the cooker so that things get done in the same general time zone. For quick things like stir fries, I can just start them when the rice cooker kicks to warm mode and it gets it's recommended rest time by the time the rest of the food is done.

Not sure what would be the cause of that. Mine recommends letting it sit in "keep warm" mode for 10 - 15 minutes after it cooks and there's still no scorching or sticking. I've let it sit as long as 30 minutes or so and just got some very light coloration on the bottom of the rice which also gained a bit of nice texture but still no scorching or sticking. With mine, the lid is more difficult to clean than the bowl because, with a full load, it bubbles water up through the little vent which then runs back down into the rice around the sides so the lid gets a good basting in starchy liquid. But I just fill the bowl with water after it's empty, flip the lid upside down on it so it's submerged in water and by the time I'm ready to wash it, it just wipes clean.

Howdy and welcome. While I have no recreational interest in or medical need for marijuana, I have no particular bias against it either as long as it's for medical reasons or, if for recreational reasons, not on the road or in the workplace. Basically, anywhere I wouldn't want someone intoxicated, I don't really want them high either. With the soon to arrive legalization of recreational marijuana here in Canada, I'm sure there will be people looking to get into the edible end of the market that could probably learn a lot from you if they find these forums or are already here.

The article said glass on glass works best so I figured that meant something less elastic was better. But that was just my deduction, I really have no idea.

A valid point!

I have this one... Maximum is about 1 cup of uncooked rice. Full height from counter to top of the handle on the lid is around 6". My wife bought it so I don't know for sure but it most likely came from either Walmart or Canadian Tire. I've had it for a long time and it still works great. I have no idea if they're still available or not.

If it's done the way I've decided it's done in my head, it's much more practical than a whole lot of other decorating techniques. I think once you get everything figured out for the mold you're using, it would actually go pretty quickly from then on.