Tri2Cook

I skipped the sausage rolls this week but only because the plan is sausage rolls for the Iron Bowl next weekend.

You ladies are not helping things at all. I was trying to convince myself something on the more healthy side for Saturday's football food would be a good idea... now all I can think about is sausage rolls.

There's some really good food to be found on food trucks and it's not really conducive to fine china and antique silver utensils. But I suppose one must have one's standards regarding what they're willing to shovel the food into their mouth with.

I get mice when winter sets in some years. They usually don't last long. We have cats and the mice can't seem to resist going after the crunchy cat food in the bowls in the kitchen so they rarely last long once the cats notice the activity. We have 2 ball pythons that would probably be happy to assist but I don't let them free roam and don't feed them live animals so they don't get to help with the mice. I have some regular old fashioned snap traps just in case the cats go on strike but so far I haven't needed to use them.

Me too. I like Brussels sprouts but I made a roasted Brussels sprouts lasagna that I'd stumbled across a recipe for a couple years ago and the resulting cruciferous vegetable induced suffering was so bad the next day that I haven't eaten them since. I spent the first part of the next day at work standing bent at about a 45ish degree angle because it was too painful to stand up straight then I (and probably my coworkers, as well) spent the rest of the day happy that exhaust hood is right where I spend most of my time at work.

That's what I want to see on dessert plates! None of that "dice-sized cube of cake topped with 3 grains of rice pudding and a passing illusion of whipped cream scented air" one-bite stuff. That's fine for the savory courses in a tasting menu but desserts should be full of sugar and morning-after regret...

The processor works if you're using the dates in a recipe that allows you to toss some of the sugar in with the dates while processing. I actually discovered that while trying to use the processor with dried figs but that led to trying it with dates and with candied ginger and it worked great for all of them.

There was a time, longer ago than I like to think about, when that would have been very tempting. Me and my best friend were renting a house that was the popular weekend gathering place for our friends. If that pizza had existed in the area where I lived at that time, I'm 100% sure it would have wound up at our house. Probably more than once. Any initial price-based hesitation would have been erased at some point in the evening by beer consumption.

I really wish I'd asked the question that answer pertains to a long time ago. I've been way too paranoid and conservative with my silk canister rotation. Chocolate life just got a little bit easier!

I've never had scrapple but I like goetta now and then. My grandfather was a fan of it so I ate it occasionally growing up. Making it is the only way I can have it where I live now but I don't do it often. I'm not traditional with the seasoning when I do make it. I basically season it very similar to how I season my homemade breakfast sausage, sage-forward with some heat. I hadn't thought about it in a while, might have to make a batch now that it's on my mind.

Or, and pardon my blatant greed, a couple of each for the fig and rhubarb non-hater... aka: me.

Sounds good to me. I'm curious about the green curry buttercream. Were you able to get a good balance with it? I'm asking because several years ago, just as an idea test, I made a Thai red curry sweet potato ice cream and all of my attempts to get a result I was happy with were thwarted by my wish that I couldn't taste the fish sauce and shrimp paste in the curry paste. The idea to make a curry paste sans or greatly reduced in fish sauce and shrimp paste did occur to me... but never happened.

Good stuff! Menu reads kinda like a grocery shopping list () but the food looks really nice and the building (inside and out) looks pretty amazing.

Don't blame you. You have a full plate with a few more full plates balanced on top of it as it is.

You will. I've probably done more chocolate work since I've had the EZtemper than I'd done in the 5 years combined before I had it. I've become so comfy with it that I quite often completely forget to check the temper before I start working and it's still never failed me. Of course, now that I've put that out there to draw the attention of the chocolate gods, I'll probably suffer for my arrogance...

That's worthy of a few tears... wild muscadines are one of the treasures of the southeastern United States. Muscadine jelly on a hot buttered biscuit is hard to beat.

I didn't even know this existed. $72 (amazon.ca) may push it into the "no, thanks" range for me... but it is tempting just because I was so into some of the things he was doing at the time.

Sounds and looks like it would be a little smaller than ideal but workable. The next step up (the 6 kg mol d'art), price aside, is really more volume than I'd actually need at this point.

I think my biggest question about it, and based on the pictures you shared, I think I already know the answer, would be... is it big enough to somewhat easily dump and scrape the molds over without chocolate going everywhere? It took a little searching but I was finally able to track down glass bowls large enough for that task. It was worth the search effort for the cleanup time saved.

Good eye! Like Kerry, I kept seeing the gold over the black. It being under the black makes perfect sense.

I'm not sure I'd even consider it Halloween candy if it wasn't for the fact that it's actually shown up in my kid's candy bag on more than once occasion. I'm talking about what may not only be the worst Halloween candy, it may be the most non-intentionally unpleasant candy period... Circus Peanuts. Candy Corn isn't particular bad in taste, it just isn't particularly anything except sweet. I wouldn't buy it by the pound but I don't mind a small handful.

No idea how they did it but it sure is pretty.

Have a safe flight home. Thanks for taking us along on another adventure.

I look forward to the review. I looked at the price for the mol d'art and continued to use my glass bowls and the microwave. But "fraction of the cost" gets my attention. I'm guessing a melter or two might help reduce some of the bowl juggling.

My view on yeast for bread baking is: I go to the store, grab a jar of whatever they have off the shelf, check the date, pay for it and keep it in the fridge until I need it. Never had a yeast-based bread failure from any yeast that hadn't spent entirely too much time between when I bought it and when I used it.