Tri2Cook

Is there an optimal ratio... or am I overthinking it?

My English muffin (not homemade) with butter and cherry jam that I had for breakfast seems positively boring compared to what everybody else is eating... but I enjoyed it.

Current (and usual) price for avocados where I live is $2.99 each. They were on sale last week for $1.99 each so I grabbed a few for the guacamole I'm making today. The cheapest I've ever seen them here was 3 for $4 and I've seen that exactly once.

With help from a friend, I got a bottle of the Saint James Royal Ambre we discussed above. And to my complete surprise and delight, when I opened the box, there was also a bottle of Rhum JM agricole blanc... which is not available through the LCBO. Through great generosity, I've gone from rags to riches with agricole.

Great idea! Not only does it serve as a notebook for those who attend the classes, it's also really nice for those of us unable to attend. I'm not really free to travel at this point in life... but I'm always happy to learn something new (or new to me, which is a big category).

I have a love/hate relationship with Brazilian steakhouses. Lots of tasty meat delivered to your plate as often as you desire. Sounds perfect until you add in my complete inability to say "no thanks, I've had enough" when they come to the table... so I end up eating entirely too much and become pretty much useless for the remainder of the evening.

That chicken sounds really good. Load it up with the extra hot sauce and park a nice, cold beer next to it...

Never heard of it. I'm sure I'm nowhere close to what it would actually be used for but it sounds like it would be tasty with venison.

If you really want to see a relic from another time, I've never owned (or wanted to own) a cell phone of any type. Just call me Captain Caveman...

Logical guess but you may want to read through the other replies. The mystery was solved and... it definitely wasn't blueberries.

While it is no doubt true that the best fried rice can be made from fresh ingredients, some really good fried rice can result from using leftovers. I made Mongolian Beef Saturday night and served it with rice. On Sunday, I used the leftover rice and leftover Mongolian Beef to make fried rice for lunch and it was very tasty. In my personal opinion, it suffered not at all from being made from leftovers.

More food goes to waste at my house than I'm happy to admit... and in all honesty, I'm not really making any great efforts to change that. It's not that it's a large amount of food going to waste, it's just me and my teenage daughter so I don't really buy a lot of food, but the percentage of what I do buy that ends up in the trash is higher than it probably should be.

Yeah, I'm kinda ashamed that it never crossed my mind.

Well that would certainly alter my initial response. I was not aware of those predilections.

I'm more picturing his head exploding because somebody is spending 5 minutes cutting out a perfectly sized circle with a perfect little center vent in his busy kitchen when they could be just doing as mentioned above and getting on with their work. Or maybe that's just me...

So pretty. Still not sure what to guess they are. I was going to say rum banana raisin but I couldn't make that work with the "L" in "blaisin'".

Habanero rum raisin? I feel like I'm probably taking the name too literally with that guess.

Everything we eat, drink and breath may, and probably does, contain something we'd rather it didn't. The dirty fingerprints of the planet's dominant species are pretty much everywhere and on everything. That's not to say it's wrong to be concerned regarding what we put into our bodies, it's just that there's no realistic way around it at this point. Since eating, drinking and breathing are pretty much non-optional conventions, I don't let it worry me too much unless it's a major thing. Things like specific warnings and recalls due to health-endangering problems.

Personally, I like figs better than dates anyway. So I would have been fine with the discovery.

The bottom line is, you're not getting the result you want using what you "know" to be true. It doesn't matter that you get the result you want on the stovetop with the rice:water ratio you use. You're not getting the result you want using it in a slow cooker. That means you have a couple options... quit worrying about what you know and the google reassurances and try something different or stick with the stove top cooking. The rice cooker was used as an example that you may need to adjust your ratios using different methods. That 1:1 or even 1.5:1 ratio mentioned for the rice cooker might still not be what you need to get the result you want in a slow cooker. It's a different cooking method. Regardless of whether or not the 2:1 worked for the people who's articles you read, it's not working for you. You need to figure out what does work for you and the people here were giving you suggestions for starting points to help you figure that out.

@Bentley I think the red on those looks awesome. I realize that doesn't count for much if it's not what you want but it really does look nice.

Cookie dough made with part butter and part cream cheese is tasty.

My only experience with sea cucumber was at a Korean restaurant (actually a restaurant divided down the middle by a wall that served Korean on one side and Chinese on the other) when I was a teenager. Went with my parents and we were encouraged to try the sea cucumber by the server. I don't remember much about flavor but I never forgot the texture which was something akin to what I would imagine it would be like to eat a cut up used tire that had been warmed in a sauce. I'm not claiming this was a fair representative of what sea cucumber can be but it was enough that I haven't been too curious about it since.

Benedictine I can do but it's not really a major concern, more just curiosity. I have a whole list of drinks that are going to take me quite a while to work my way through that don't ask for Licor 43 so I'll just toss those that do on the back burner for a while. Yeah, none of that at the LCBO either. But like I said above, I'm not broken-hearted over not having it. Just figured it wouldn't hurt to ask about the Galliano Vanilla since it's easy to get. Even my local store stocks that one.

Thanks. Thought it might be worth a try since the only Galliano the LCBO stocks is the vanilla but it sounds like it won't work. It's primary use for me would be in tiki drinks from the Smuggler's Cove book.