Tri2Cook

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.

Nice rack!

They seem to keep fine at average room temp as long as you keep the bag sealed. I just wasn't using them as often as I thought I might so they were around far longer than they should have been and not in the best room I could have chosen for storage. It's no fault of the pop rocks that I wound up with a big lump of sugar, that was completely on me.

They party together just fine in my opinion... but my opinion and $3 will buy a cup of coffee.

Mixing them with just enough chocolate to coat them and dumping them in the shell works, as does the barrier you mentioned. I've done both of those. I've used them in mixtures of chocolate and nut pastes or butters with no problems but that was in pastry applications where they didn't need more than 24 hours hold time so I have no idea how long they could have lasted. I'm sure the spraying would work but I've never actually done it. Panning them would probably do it as well but I don't have the proper equipment to try that one. I haven't worked with them in a while, I was too slow in using the last bag I bought and not careful enough with storage... about half of it morphed into a large lump.

That's a shame... I was just thinking that asparagus tart looks mighty tasty.

My heart bleeds for you as I look at the $46.95 Rittenhouse LCBO price.

I keep hoping to hear the announcement that things have come together so you can get in your own place. Yes, so you can get back to doing what you do best... but mainly because all this waiting has to be a heavy burden. I hate to see that at this stage of your career when you've worked so hard to get where you're at. Good vibes continuing to be sent your way.

I know you're joking but sometimes I'm half convinced that's a real thing. When working in a restaurant, the easiest way to instantly fill the place during a slow period is to make yourself something to eat.

Jamaican jerk pork loin. Cooked with pecan smoke. Mango habanero slaw. And the not very photogenic but very tasty rice & peas. Sunday dinner... Cooked chicken broth, cider vinegar, brown sugar, lime juice, molasses, habanero, garlic, fresh thyme and crushed allspice berries to make what I'm calling Jamaican bbq sauce. Not at all authentic Jamaican and not really bbq sauce but it's mighty tasty with the pork.

I don't know about where you live but that's bordering on a good deal with the price of pecans where I live. My price isn't too far off of that for Louisiana style pecan pralines... and they don't require any chocolate at all.

I'm cooking a boneless pork loin today. It's spent the past almost 48 hours in my Jamaican jerk marinade. My brain kept telling me to toss it in the sous vide tank, especially with all the dark clouds that have been floating through today, but I really wanted it to go in the smoker. So I'm risking it and hoping the rain stays away as forecasted. Doesn't look too promising at times though.

Doesn't look boring to me. I've been a fan of cheese and jam or jelly on toasted items for many years. Gouda with gooseberry jam is a personal favorite.

You took the long way around to make that compliment but I think, based on her post, that is the colleague she mentioned cutting the cake.

It happens. I had a wedding cake to do when I was still catering where the bride wanted a tall, multi-tiered cake with buttercream only, no fondant, in August. She wanted it all white, white buttercream with white pearl beading. No piping, flowers or other décor... so there was nothing to hide disasters with. I fought hard to convince her to allow fondant that could then be removed at serving time if desired. Nope. As anybody who's done wedding cakes (or wedding anything) knows, convincing the bride she doesn't want what she thinks she wants is third in difficulty only behind arguing with the mother-of-the-bride and the best-friend-of-the-bride. It survived much better than I predicted it would but it was still not a cake I was proud to display. It also helped finalize my long-considered decision to implement a firm No Wedding Cakes policy.

I'm always a bit hesitant going in with boozy drinks that contain cherry. I fear the glass o' cough syrup effect. But thanks for posting these, it gives me some more to explore. The Slippery Slope page led to the Zara-ism which replaces the rye with bourbon and the 1/2 oz of Cynar with 1/4 oz of orgeat. The hint of almond with the cherry should be a natural so I may give it a shot as well.

That describes me exactly. My booze cabinet is better stocked, in terms of variety, than any of the local bars and the quantity speaks loudly of a serious drinker... but then the more observant viewer of said booze collection notes the abundance and depth of dust on most of those bottles.