Tri2Cook

Well, the best advice I ever gave myself was to quit doing them. But I don't think that's what you had in mind. I agree on the separating the tall layer just because it makes cutting and serving easier and keeps portions consistent without having to manually divide the extra tall slices. Otherwise you get a certain number of guests disgruntled because they person next to them got that huge tall piece that they didn't get.

Seemed to communicate it just fine to me. The pity and outrage was tempered nicely with sympathy and humor, not sure how better it could have been communicated. And I watched my grandmother and my great-grandmother linger physically long after they were gone to all who loved them mentally so I think I'm going to reserve a spot for myself behind your barn if that's ok with you.

Which is why I said sometimes a person has to look for the employment situation with a management style that works for what they need or can tolerate as an employee. If a person doesn't approve of a management style that is used in a place of business, they shouldn't strive to work for that business. If having working for that person or business on their resume is important to them, then they should go into it accepting that they're going to be working in an environment that's not within their comfort zone. This is talking strictly within the bounds of propriety of course, not the sorts of crap Batali and others have been accused of. That's fine, nobody is trying to convince you that you should like Bobby Flay or his management style. But if being an unpleasant person was a crime, especially with the subjectivity involved in deciding if a person is unpleasant, most of us would be a criminal by somebody's standards.

I turn on the air conditioner and, if needed, the dehumidifier, and do chocolate work. But I do my chocolate work at home and by virtue of the way the house is designed, it can still (rarely) get on the hot side in the kitchen for chocolate work at times even with the a/c on. Fortunately, by virtue of where I live, that level of heat never lasts long. And I only use the word "fortunately" in the context of what we're discussing here, chocolate work. Other than that, I love the hot summer weather and wish it stayed around longer than it does.

I'm Canadian and I'm a guy... but there are some pretty cool Canadians here that aren't guys as well.

And when they sit around in their bag for too long in less than perfect conditions, sometimes they turn into one giant pop rock. I was a little slow on that one, took two tossed bags to convince me to either use them faster or not use them at all.

No it does not! Never heard that particular name where I lived but I was a fan of pickled sausages when I was a younger man. May be still, actually... haven't had them in a long time.

Gonna have to confess my ignorance on that one... never heard of pony's cocks. At least, not in any manner that you'd likely be referring to here.

Yeah, I've eaten a few over the years and I very rarely make deviled eggs. Just popped into my head when I saw them mentioned kayb's post for some reason. I had a good friend when I was younger who's favorite thing to do was eat pickled eggs with beer and then later that day when everybody was in the car headed wherever we were going, he'd lock the windows, turn up the heat and make his own variation on a gas chamber.

This can't possibly be an original thought, almost everything has been done at this point, but just out of curiosity, has anybody tried making deviled eggs using pickled eggs?

I sometimes watch food related videos on youtube when I'm researching something in particular but I'm not subscribed to any channels other than Kerry Beal's and Rob's (gfron1).

Haven't seen much of anything here yet. Like where Darienne lives, winter lingered a little longer this year (which was fun since it also started earlier and maintained that deep winter extra-cold segment much longer than usual). Not even any dandelions in the yard yet. I took a stroll down to a field not far from my house and it looks like the wild horseradish is breaking through the ground but I rarely do much with it. The leaves are tasty when young and tender but don't stay in that stage long and I have a habit of not catching them at the right time.

That's ok, I wasn't arguing... just joining the conversation. I've fully accepted that my drinks palate is not all it could and probably should be. And yep, the BG Reynolds does have a shelf life even in the fridge. It's a pretty long one but it's also a bit of a compromise compared to fresh juice and cinnamon syrup. Just not enough of a compromise for me personally to stop me from using it. I like the thought process behind your substitute and I'm betting it works great. But like I said, I'm very rarely looking to add more alcohol to my drinks. Truthfully, if I could make versions of my favorite drinks that still tasted like they're supposed to with much less alcohol than called for, I probably would. I generally have pretty much zero interest in any of the effects of alcohol other than the taste. I have the same problem with beer. Love it but can't drink as much as I'd like because my once well developed alcohol tolerance has been allowed to dwindle to very low. And despite what advertisers and some consumers would have me believe, there is not a low/non alcohol beer that is anywhere close to being worth drinking.

The "Drinks!" forum is slowly giving me a bit of a complex. I feel like I may be the only person reading it that isn't actively looking for ways to get more alcohol into drinks. I find myself frequently wishing I could make them less potent without making them less tasty. Maybe my drinks palate just isn't up to par or maybe it just speaks to the quality of grapefruit I can get where I live. I've not noticed any real quality drop in tiki drinks calling for Don's Mix if I use white grapefruit juice from a carton and cinnamon syrup. Truthfully, I don't notice sufficient drop in quality in most of the drinks using BG Reynold's Don's Mix to take that away as an option. But I'm just an enthusiast, not a connoisseur.

You're missing the same thing all of us not there are missing. Good company, fun and good food... anything I learned would just be bonus material.

Wow... that looks almost as good as that bagel I just ate. Seriously though, looks incredible. Between that and those awesome looking baked goodies, I'd leave there with an extra 30 lbs. on me.

They sell an upgrade stainless steel wheel/scraper holder on the website that has two scrapers so if it fits the model you have, that would be an easy way to get two scrapers if you want them without having to buy a different machine.

I would have been entirely surprised if I'd been the first to notice that. But it's a true story, there actually is a container at the semi-local store that expires (yes, I do know it's actually a "best before" date) later this year.

Particularly disappointed that I missed that.

Of greater concern to me is the package of 250 million year old sea salt sitting on the shelf at the semi-local little specialty store that is going to expire in a few months. Apparently 250 million years and 9 months is all it can sustain.

That is a LOT of really nice looking work. I know jealousy isn't considered one of the better characteristics... but jealous I am.

Those look amazing! I've looked at that mold on the chocolat-chocolat site recently. The price is right on it, I was just having trouble deciding if I'd be able to sell a 100 g bar for enough where I live to be worth it with a 10 bar per kg yield.

No worries here. Just enjoying the reporting and wishing I was there.

Good point. The thing about that is, I'm usually the biggest pain in the arse with my work. What are probably small mostly non-problems that few would notice or care about tend to be mountains in my head once I notice them. But I'll attempt to lock this one away since I'm not getting negatives about it from anywhere besides my own head.

Yeah, I thought about the options I'd normally use. The problem is, it's inside a can cooking and the crystallization is already there when the can is opened. Guess I could try one of the outside-the-can cooking methods so I can fiddle around with adjustments... or I could just not worry about it. Some have said they enjoy the little crunch and none have said that it bothered them.