Tri2Cook

I think we all know how this one's going to end...

I'm kinda glad it wasn't a recipe you could link to. That sounds amazing and I don't need it.

My ancient crockpot has reached a point of needing to be replaced. I no longer trust it to be left home alone while operating which, for me, is the entire point of having it. It's developed a condition where the outside of the unit gets as hot as the inside, you can't touch it for more than a quick second when running on "high". I'm considering the Instant Pot as the replacement because the pressure cooker I have is ancient as well so I could replace both with one device. I have no interest in the "Smart Bluetooth" model so I guess my question is, are there any good reasons for me to pay the additional $70 for the Ultra over the Duo 6 quart? The Duo is already considerably more costly than a new slow cooker so I'm not looking to go higher than that unless there are some really solid reasons why I should. Edit: I'm sure this question has been answered many times but I'm not willing to read through hundreds of pages trying to find it. Apologies for my laziness.

I'm a little curious about what it is!

Somebody that doesn't know Kerry or what all of those devices are is going to walk into her little room at work one day and think they stumbled into an episode of Breaking Bad.

He should have made this 10 years ago when I would have been able to come up with tons of justifications for having it even if I didn't really need it.

Marco Pierre White gave his back* before it was the cool thing to do... *You can't actually "give them back"... the most you can do is proclaim them unimportant to you and not strive to maintain them. Which is what he did.

Thinking alike! I'm making corn chowder with jalapeno and ham (not a recipe, just winged it). It's chilly and raining here today so soup seemed perfect. It's college football day so I didn't want too much kitchen time. So I bought everything and did all my prep after work yesterday. Got up early this morning and got it all going in the crock pot so it could cook while I was at work today. I'm going to make some cheddar cheese biscuits to go with it and there's Rob's peanut butter pie for dessert.

If I was in the market for a blender, processor, crusher and spiralizer, I'd consider something like this over 4 separate devices. I don't see how it's any different than having a stand mixer with attachments for doing other jobs, it's a blender with attachments for doing other jobs. The "smart" stuff and touchscreen don't matter to me but I get it... this is the age of the cellphone that is used for almost everything except a phone so people enjoy those touchscreens and program pre-sets for certain tasks have been around for a long time.

Never thought of the microwave for the dough, might have to give that a shot. I'm with you on making the dough a day ahead. I've made it several days ahead before and the results were still as good as usual.

Is that the "Sally's Coconut Macaroons"? My favorite macaroons recipe for many years now has been Anna Olson's from her show "Sugar" They're my idea of coconut macaroon perfection but that doesn't mean I'm not willing to try others if they come with a good recommendation. *Anna also did a variation on them in which she dropped the almond extract and replaced the 1/4 cup of flour with an equal amount of cocoa. Those are tasty too but I prefer the non-chocolate version.

Even then, it's just feet. No cause for alarm.

She really is. I'm completely convinced that you could put her in a room with a pair of knitting needles, 6 empty bubblegum wrappers and a talking parrot and she'd walk out with a nice selection of chocolates and maybe a steak dinner to go with them.

Too fiery or just not very tasty?

It does look really nice and I'm going to steal... err... borrow that mousse recipe. It sounds tasty. Thanks!

Yeah, it's almost like he tried to adopt the Bourdain snarkiness but couldn't successfully pull it off. It flows from Bourdain in a natural way that I enjoy, Alton just comes off as petulant and cranky in his more recent shows. But like you said, almost anything has to be better than endless episodes of Beat Bobby Flay and kid cooking competitions.

I'm not him but the usual method is to assemble it in reverse order in the mold. Then when you unmold it the, usually sturdy layer that supports everything, top becomes the bottom and you just glaze the entire thing.

It says no color or fruit flavor added in the article. I'm thinking the "fruity" they're referring to is like when we talk about fruity notes in other chocolates only maybe more forward and pronounced with this one. But that's just a guess based on the article, I've never seen this before now.

I prefer a little teapot, short and stout.

That's something I've been working on coming to grips with for a while now. I went through the phase where I thought everything was better if you always insisted on only using the best possible ingredients and, in a manner of speaking, that's true. But the thing it doesn't take into account is people's taste preferences and memories. Sometimes people don't want to be shown the light or steered down a different path. Sometimes they just want what they like. If a Moon Pie is nothing at all like what the person eating it associates with a Moon Pie, what's the point of calling it a Moon Pie? All of which is just a long-winded way to say, I don't feel your disclaimer regarding the chocolate coating is required. If the result is good, that's all that matters.

Well, I guess that settles it... crude and tasteless I am. Because Kraft singles is exactly what I was thinking of when I said I was perfectly fine with that sort of cheese being on my burger. It offends me not at all and in some cases is just the right thing.

Rum, pineapple, coconut and lime... not sure how it could be much more tiki-esque short of sipping it while lying on a tropical beach under a palm tree. Not even sure what would make it modern tiki, there were tiki drinks combining those flavors 75 years ago (did not go check that number for accuracy but I'm betting it's pretty close). Maybe the lime leaves, but really they're just replacing the usual mint as an herbal component. But I'm not an expert on the subject, this is just my opinion.

I use Swiss, cheddar, blue and assorted others... really, whatever sounds good at the moment. And I'm perfectly fine with a slice of American too. Don't find it flavorless or plastic-like at all on a burger. Maybe there are levels of processed cheese or maybe I'm just crude and tasteless.

I like the BG Reynold's falernum. I have a batch of homemade I'm using right now that I guess I didn't do a good job with because I don't find it enough better than the BG Reynolds to be worth all the ingredients, time and effort. But I'm not dedicated enough to the cocktail to be the one giving recommendations, the only things I make myself are the ones I can't get any other way.

We're not getting enough of it where I live for me to get excited about it. They're saying maybe 10% for this area. Not worth a party to me... not even sure I'll walk outside (I'll be at work) to take a look.