Tri2Cook

That is my blood type, maybe I need to give it a try.

Wish I could send you two the weather from here. Beautiful day today, sunny and not too hot... and I have nothing at all planned for the grill or smoker. It's been a good weekend of making a great deal of progress on the inside of the house but not much of a weekend in the food department.

Should be no less safe at room temp than the traditional filling (though I'm not convinced it would actually be any more safe either) so you should be fine. I'm not of the understanding why the egg version would be any more problem than any other egg-containing high sugar cooked item that's kept at room temp. But I'm not trying to convince you to use it, you should do what you feel most comfy with.

The blueberries have started here too. Looks like it's going to be a good year for them. I don't particularly enjoy picking them but my wife loved it so we all know what that means... I went blueberry picking. I still have probably 6 - 8 gallons in the freezer so I seriously doubt I'll be picking any this year. If I want fresh, I'll just buy a small container from one of the local pickers.

This won't qualify as scientific information but I never store my German chocolate cakes in the fridge. The last one I made was actually a thick layer of the filling on some super moist brownies and it spent almost a week on the counter before it was all eaten with no ill effects. I love the GCC filling, I don't even care if it has cake under it or not.

Sounds like a plan... in the time it takes you two to work out the details for all of that, I can just eat it and walk away happy.

Link is working for me. It says in the recipe description that it's the "flamboyant cousin of shakshouka".

Finally made it to the local farmer's market for the first time this year. Didn't have as much time to browse as I would have liked, just a quick sneak from work before the lunch crowd hit. I saw more veggies available than usual for this early so maybe it's growing. Saw a vendor selling artisan breads but didn't make a stop there either. I did make sure to hit the booth for the lady from the semi-local elk farm. She brings her own products along with cheese from the semi-local cheese maker (primarily different Goudas but they do a nice Swiss as well). Grabbed some elk summer sausage. I also grabbed a chunk of extra aged Gouda and, since she didn't have the stinging nettle Gouda this trip, I gave in to curiosity and tried their newest product... a honey and clover Gouda. I like it. Grassy in a pleasant way with a hint of sweetness and honey that's really nice. Will repeat that one. I did a quick stop at the booth from the semi-local beef farm as well, just grabbed a couple packages of extra hot beef sticks. They're a nice, heavily smoked dry-cure product that don't live up to the "extra hot" label at all but are tasty just the same.

Yes it is.

All you needed was half a sandwich or a small bag of chips or something that you were trying to eat and instead of escaping they would have been circling and diving while you hoped they didn't live up to their nickname.

Not bad at all. Could have been better but that was entirely my fault, no blame to the recipe. My cream to cookie ratio was off, needed less cookies or more cream. Tasty enough to do it again so I'll remedy that next time.

I'm on board with that. Carefully calculated excess is exactly what desserts should be in my opinion. I love fruit and cheese but I don't want half a strawberry with a thin shaving of parmesan and a drop of balsamic vinegar for dessert. I want something I'll regret in the morning. And while we're on the subject, Terry Pratchett's books are some of my best friends in the reading world. I was a bit late to them, they were recommended to me by a friend after I mentioned that I needed something to take the place of reading the Hitchhiker's Guide to the Galaxy and Dirk Gently books for the millionth time (not that I particularly mind that). He said if I enjoy Douglas Adam's books (enjoy is a huge understatement) I would most likely enjoy Pratchett's books. Enjoy is now an understatement with those books as well.

Looks good to me.

A Korean-inspired burrito. Bulgogi beef, kimchi fried rice, shredded romaine lettuce and scallions. Made a sauce with kimchi juice, soy sauce, rice wine vinegar, sesame oil and Korean chile flakes. And since it's a burrito of sorts, there's a little Brick cheese in there as well. I started having second thoughts about that during assembly but it actually worked great.

Can't try to help with those, don't have 'em. The only other chocolate book I have is Shott's Artisan Chocolates. Couldn't find anything in that one.

Took a quick look at the index in Chocolates and Confections, both the first and second editions. Couldn't find it but that doesn't mean it's not there. Just not listed under "oil" or "olive oil".

I won't be getting into mine until tomorrow. It definitely solidified. I just checked it by tilting the pan on edge (risky, I know) and it didn't move at all. I didn't get precise with the measurements. I dumped a can of sweetened condensed milk and a can of evaporated milk (both the regular not low fat versions) in a bowl, whisked it, juiced 4 of the 5 limes I had and got 3/4 cup of juice so I called that good enough and whisked it in (wanted to save one if I could in case a drink sounds like a good idea this weekend) until it started to thicken. I used a 300 g package of gingersnaps. I bought two because it didn't look like much in the package but one was plenty. Gonna top it with whipped cream tomorrow and see what I end up with.

I will definitely be doing those. Thanks! The minion will thank you as well. When there was a meal with yorkies, she didn't care about anything else. She would just eat yorkies and gravy. So she'll be very happy to see them return.

Nice yorkies! Yorkies were my wife's department. She did them well so I saw no reason to interfere. Except now I have no idea how she made them. I suppose one day I should start searching for a good recipe. She apparently had hers in her head, none has turned up anywhere in the house.

Just put mine in the fridge. As I mentioned, I perused the internet checking out icebox cakes in general and found quite a lot of variations... some of which sounded tasty. But none of them sounded better suited to the sunny warm weekend we're having than the one being discussed here. So it's what I did. Somewhat. A trip to the store revealed Maria biscuits are not to be had here but the suggested Digestive and Rich Tea alternatives were there. After a moments hesitation while the little voice in my head said "just follow the recipe", I exited the store with gingersnaps instead. So we'll see how that goes.

I'd have fun there but my wallet would probably leave much lighter than it arrived. I look forward every year to the lady from the elk farm at the summer farmer's markets with elk meat, elk sausages and the thing I look forward to the most... cloth-wrapped chubs of elk summer sausage. During one of our conversations, I brought up the idea of elk bones for stock and the next time she was at the market, she had some for me. Brought me a couple smoked elk bones too. She said they generally sell those for dog treats but they're handled throughout the process in a manner where they're still fine for food use as well. One of those and a bunch of the unsmoked bones makes a mighty fine stock. Spending more with someone who loves what they do and does it well it always worth it in my opinion.

I'm having second thoughts about mine having no alcohol but if it does, it's at a much lower level than you achieved. I downed 2 glasses of it in about 15 minutes and felt kinda like I would if I downed a beer fairly quickly. Which for many probably means nothing but I'm a lightweight, doesn't take much to get me fuzzy headed. 20 year old me would hang his head in shame... Pretty sure it wasn't placebo but I won't rule it out. I'm not getting a large level of sweetness. Sweet on entry but quickly leans to tart. Not vinegar-like tart, more like I dosed it with citric acid, which I did not. As tasty and refreshing as I hoped it would be but not bubbly and the alcohol content is questionable to low at best. So eat my heart out, I am.

This discussion sent me looking at icebox cakes in general. No specific version in mind, just to see what sounded good. While cruising through a site that had a bunch of different versions, I stumbled upon an in-English version of the one being discussed here. Nothing different about it from what Kerry already tracked down other than instead of asking for 6 limes, it asks for 1/2 cup lime juice. I'd be inclined to side with Kerry on that one. Whenever I make key lime pie, I always use more lime than the recipes generally call for. There is one thing in the assembly instructions in the one I found that I think I would ignore. It says to put a layer of the filling in the bottom, dip each cookie individually in the filling as they're layered in the pan and then dump the remaining filling over the top. If I decided to make it someday, I see myself just doing layers of cookie and filling without messing around with all that dipping each cookie stuff.

So I'm not calling this round a success. The fermentation didn't survive. I started getting the white foam on top and some bubbles rising like the instructions said I would and that's as far as it went. No continued fermentation at all. It's not the least bit bubbly and while I only have my taste buds as a guide, I feel confident saying there is no alcohol of any level in that jug. It's tasty nonetheless... but not tepache. Gonna have to try again with the addition of yeast or, as some recipes suggest, the addition of a beer partway into the process. It wasn't specified in the instructions but I'm assuming that would need to be a bottle conditioned beer to be of any help to the process.