Tri2Cook

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.

I like the King's Hawaiian buns for smoked pork. At least, I think I do. I haven't had them in a very long time so it may just be one of those things that I remember being better than it actually was. They're not available where I live now. I've tried a few copycat recipes to make my own but they never really turn out like I remember the King's tasting so it's entirely possible the memory is faulty.

Mine hadn't started fermenting after 24 hours but I checked it again today after 48 and it has started. A little of the white foam on top the recipe said would happen and some tiny bubbles rising in the jug. I'm going to check it again before bed tonight and decide if I want to let it go until morning or not.

Now it's a party!

The more, the merrier. Gives me a larger pool of people to ply with questions if mine fails.

Shrimp and pineapple in Thai red curry. Used the pineapple remainders to start a batch of Tepache.

Maybe I just get too greedy with the ingredients. I've tried peanut butter on both side with the jelly in the middle and it seems like it becomes very difficult to keep the jelly in the sandwich after a bite or two. I too am from a time when the peanuts were still allowed in school. My daughter is not and when she was first starting school PB&J was the only sandwich she would eat so we had to come up with other things. And then someone at the school called and asked why we never send a sandwich for her because apparently she was complaining that she didn't have a sandwich like the other kids. So I told them why and exactly my feelings on the subject. There were no further calls. I'm reminded of the comedian I saw who said that there are schools asking that kids not even be allowed to eat peanuts/peanut products at home because of the risk for allergic kids. He then put forth the idea that if your kid is going to die because someone who ate a peanut in the last 12 hours breathed on him/her, it might be a good idea to not get too attached.

Looking forward to the results myself... never made it or tasted it before so I have no idea what I'm in for. Took me 3 attempts before I had a successful batch of kimchi so I'm not sure I have the magic touch when it comes to fermentation but we'll see how it goes.

Peanut butter on one side, jam, jelly, preserves, marmalade (whatever I happen to have at the time) on the other. I'm fine with cheap white bread. I'm fine with other types of bread too. And I'm not about balance with this one, I lay the peanut butter on thick. If I had to pick one PB&J as the only one I can have for the rest of my life, it would be crunchy peanut butter and strawberry jam on cheap white bread... but I'm glad that's not a requirement.

Cut up a pineapple for tonight's dinner (shrimp and pineapple in Thai red curry) and it seemed a shame to waste the rind, core and excess fruit so Tepache it is... ...or shall be. I hope.