Tri2Cook

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.

They both look like nice ways to repurpose waste but I'm more a fan of the second idea. I've never been big on putting décor on cakes and other desserts that can't be eaten. I know lots of people do and I'm not suggesting they shouldn't... just not a fan of it myself. It's role as the container with the praline offsets that little peeve of mine so it's my favorite of the two.

Yeah, what we need is a hearty discussion on precisely how many dots of sauce should be placed around the edge of the plate and the precise size ratio between each dot in descending order. I'm going to suggest that there are far more people in the world eating PB&J sandwiches than there are people tossing dinner in the sous vide tank or deciding which type of gellan to set dessert with and on that basis alone it is fully worthy of discussion... not that I feel any justification was needed in the first place.

That doesn't really improve things for me... I don't put pickles on my burger either. Dill or otherwise.

Enjoyed the vicarious adventures as always. And to confess a secret, though I never order a burger with relish, I don't turn my nose up if it's already on there. Never seen one with red relish though.

Me too... red relish does not belong on burgers. Nor does green.

Nope... especially when the scallops and dessert look as good as those.

Soooo... at the risk of being the smartass... you did.

Comfy indeed. Not far off of what we have here... 17°C/62°F and overcast right now. It was 33°C/91°F and sunny two days ago so it almost feels a bit chilly today in comparison.

I like mine as easy as possible too. I'm not willing to use something crappy in the interest of easy but when easy and quality end up close together on the chart, I'm in. If sacrificing easy allows for a small increase in quality, easy is probably still going to win most of the time.

I order the big rolls of extra-wide heavy duty commercial plastic wrap through work. The same stuff we use in the restaurant. Sticks to anything and doesn't tear easily. Same with the aluminum foil. Giant, extra-wide roll and you have to really try to get the stuff to tear. I got tired of store plastic wrap that wouldn't stick to anything or wasn't wide enough to cover what I wanted to cover in one shot and foil that would tear so easily it might as well have been paper. Pretty sure it actually ends up being cheaper too, those rolls last a really long time in the home kitchen.

I'm sitting here looking at this and thinking with my love of banana bread and abundance of good wild blueberries, why have I never thought of it before? The answer is obvious of course...

Okay, yeah... I get a lot of those sorts of things from chocolat-chocolat and vanilla food company Vanilla food company does flat rate shipping, $7 within Canada and $17 to the U.S. but it still may not be worth it for you to have it crossing the border depending on if duties would be required. I'm betting there has to be another source for those sorts of things in the quantities you want somewhere in the U.S. I just don't know what they would be.

Just kidding... I understand. For me, the best thing to do with a good bottle of Islay Scotch is leave it on the shelf in the store.

I'm not sure what you purchase from them. I mainly purchased modernist ingredients and some pastry related items. Modernist stuff is easy to get in various sized packaging through Modernist Pantry, Qzina became a good source for the pastry stuff but they were taken over by (or merged into, not sure) another group and no longer ship in Canada. I no longer have need for the modernist ingredients. Still a fan, just don't actually do much of it anymore. The pastry stuff, I don't need in the volume that I did when I was catering so it's not too hard to find most of it as I need it. I haven't really settled into a new "go to" place.

Not sure. I used to shop with them fairly regularly but there was a point where their shipping charges to Canada suddenly jumped up a large amount all in one shot so I started looking elsewhere. I agree with you on their selection and prices though, be a shame if they shut it down.

Pastry cream leftovers... I thought that's what spoons were for?