Tri2Cook

If you don't want to share your recipes, I would just politely explain that to them. You're paying rent, you don't owe them anything beyond that. If you choose to share an occasional recipe, that still doesn't obligate you to share every recipe they request. If you're interested in selling or bartering space for recipes, I'd just discuss that idea with them. It's a business relationship, they shouldn't be offended by you doing things in a business-like manner. They didn't just give you use of the kitchen because you wanted to use it, they worked out something that makes it beneficial to both parties. Nothing wrong with you doing the same.

I am the breaker of deals... no carrot cake I make shall contain raisins. If I'm served carrot cake and it contains raisins, I eat it. But I never add them myself. Raisins are an on-the-fence thing for me, don't actually hate them but don't particularly love them either. I will eat them in moderation but things heavily raisin-saturated like raisin pie or raisin butter tarts, I'll pass.

Which leaves me very tempted to give the recipe a try. I prefer the more dense and moist cakes over the light, fluffy cakes.

Those are all beautiful. But being the reptile and amphibian fan I am, I really love those frogs.

Depending on one's level of output of course. Not everybody is doing it as a business or doing business at a serious level. I only have one or two of all of the molds I currently own other than the dome molds. I have three of those. I will be increasing that number for the domes but I'm not so sure about any of the others. I've decided to go the one shape, various decoration route at least at this point. One thing I've learned is that time spent looking at molds can get expensive very quickly.

I'm thinking the same thing. But now that the corned beef has been done, I'm thinking about making the base 5% brine (water, salt, sugar, curing salt) and playing around with other flavors besides the traditional pickling spice. I already have some flavors in mind for both beef and pork.

I understood what Anna meant. Most people in North America not posting in the eGullet breakfast discussion tend to think in terms of certain items/types of food when it comes to breakfast. I know I do, and I am on eGullet and have participated in the breakfast discussion. I initially viewed that discussion as everybody wanting to be the hip, cool kid trying to raise the bar on eating something strange for breakfast but I quickly caught on to the idea that that wasn't the case at all. It was just my preconceived ideas of what constitutes breakfast influencing me. That said, the original post did mention that her mom isn't generally open to exploring new things so it might make her job easier if we try to stay somewhere in the vicinity of what most would recognize as breakfast food in the area where she lives. I wish I could offer something helpful but steering away from eggs and pork while staying within the realm of commonly accepted North American breakfast foods (especially breakfast in the southern U.S. which tends to be almost entirely about eggs and pork) while allowing for her being diabetic falls outside of my area of experience.

Kept my fingers crossed that the replacement heating element for my oven that died earlier in the week would arrive before the weekend. It didn't. So the corned beef that wasn't going in the sous vide tank that I hoped to toss in a low oven with cabbage, potatoes and carrots is indeed going to have to be done stove top or slow cooker. At this point, I'd consider just doing it all sous vide but I won't be able to get it in the tank in time to do a 48 hr cook before Sunday dinner... and I was really hoping for it to be Saturday dinner. The lean stuff will be going in a 55C tank tonight for 12 hrs or so and I'll pilfer the juices from the bags for cooking the other stuff if I end up doing it stove top.

The brats I purchased do not contain filler (I'm not calling it requisite because I don't know that it is). To be honest, I wasn't really trying to pass them off as a banger substitute. I was just being silly because my purchase of said brats happened to coincide with this discussion taking place. But I don't see why they couldn't fill the job. Most brats I've had were somewhat mildly seasoned and any nice, porky sausage is going to be good with mashed potatoes and onion gravy regardless of their country of origin.

That is disappointing. A good pickle sounds perfect with the rest of the menu. You may... but I'm not peeling the fava beans.

I'll take a few of those Cheborek with the hot pepper sauce and pickles and the beer (might actually have to look up a recipe and save it for when football season rolls back around). I'd probably dabble in the crepes and potato cakes too. My share of the liver would have went home with you.

Never seen anything labeled as "bangers" in the local store. But brats (the sausages, not badly-behaved children) are on sale so I grabbed a couple packs. They're the white, emulsified type so we'll call them German style bangers.

I took a peek at that recipe and it does sound tasty. It also sounds like a recipe for an industrial strength drain cleaner... if those things won't clear the plumbing, nothing will.

You almost got it right. Just replace that hoagie roll with a biscuit and leave the ketchup bottle in the fridge and you'll be spot on.

You can join me in the land of overkill. I'm doing a lean cut sous vide for sandwiches and a fattier cut either in the slow cooker or stove top. Both will be cooked this weekend so, while not even coming close to rotuts' corned beef insanity, there will be definite corned beef overload happening.

When Heston Blumenthal did his over-the-top version of bangers and mash for his In Search of Perfection series, he insisted that the rusk was essential to the taste and texture of what he considers the classic banger. He attempted to create versions that omitted it and said it was impossible to get that food memory association he wanted without it. In an effort to keep the rusk content to the minimum needed to get the texture he wanted while still getting that bready flavor note he was looking for, he only used a small amount of rusk but bolstered the flavor by heavily toasting some bread, soaking it in hot water, straining it and using the resulting toasted bread flavored water in the emulsification process. I'm not posting this to try to say real bangers have to contain bread, I'm far from qualified to make a statement like that. I just find the diversity of opinion as to what's authentic that exists with almost any regional/cultural dish interesting.

I would say roughly 98.647% of people that I know of call cottage pie shepherd's pie. I have a tendency to do it myself if I don't stop to think about it just because that's what I grew up with. So it's a battle I don't wage or even think about. When you wage that battle, people say "huh, interesting... so do you want some of this shepherd's pie or not?" They don't care about the food lesson. They know it as shepherd's pie, have never heard of cottage pie and will continue to call it shepherd's pie. And if you put it on your restaurant menu or special board as cottage pie, your servers will hate you because then they have to answer "What's cottage pie?" a thousand times that day. When a menu or person says shepherd's pie, I assume it will be beef unless told otherwise and eat it with just as much happiness as I would if they'd called it cottage pie.

Really?

True... but years in the restaurant and catering business has taught me to be less embracing of that idea than I once was. Sometimes a customer reaches a level where they're just plain ol' wrong. Their money be damned. But this isn't that type of situation at all. If she's wanting the product for a specific purpose with a specific look, that's well within reason to request it. Being unable to provide it, if that turns out to be the case, is perfectly reasonable from the business end. This is just normal business negotiation stuff.

I just like the name. Another one of those indefinable mysteries, some words are just naturally awesome for some reason. Hamantaschen, Hasenpfeffer...

Yeah, like emulsified sausages, pasta (when using an extruder, obviously), any smooth purees or other items being pushed through a piping bag or squeeze bottle for use... gotta hate that stuff.

The local store brought in corned beef this year, saw it this morning while getting the shopping done. They only brought in points and I think they may have already been pretty well picked through because the few that were there were mostly hunks of fat with a little meat holding it together. I know the point isn't lean by any means but these were a bit over the top and pricey too. So I'll stick with the plan to make my own. The top sirloin roast I bought, once untied, gave me a lean hunk with a little marbling that's somewhat similar in appearance to rotuts post-trimming flat he posted above and a thinner portion with the fat cap, which I didn't remove. Not sure if I will before brining or not. Right now they're both sealed and in the freezer until next weekend and I'm considering going back for another. I don't do it often, might as well do a bunch while I'm at it and have plenty for sandwiches.

Yes, you can buy deli meats sliced to order. No, they will not build you a sandwich. But it doesn't really matter. I wasn't complaining about Subway. I rarely eat there, but I wasn't complaining. Our local Subway must be a shining example among Subways in general based on what people here are saying about their experiences. The sandwiches are what they are, not great, not horrible, but it's not dirty or staffed with ill-mannered health code violators.

Then what's the issue? With better options available, why does Subway need to be better? Just don't go to Subway. I live in a very small, fairly remote town in far northern Ontario, Canada. The options are extremely limited. Subway isn't great and never will be but it's here. The local store is always clean, the staff is friendly and attentive and the veggies are fresh. I know the manager personally and when I walk to work before 6 am every morning, she's already there baking the bread and cutting veggies. The lettuce, tomatoes, onions, things of that nature that require prep aren't coming in bags pre-cut and loaded with preservative, they're cut on site. I'm not trying to advocate for Subway or claim they're more than they are, I just don't understand the unhappiness over their not being better if there are better options readily available.

Never heard of Wawa or Sheetz but if they sell 12" sandwiches with meat, cheese and as many veggies as you want to stuff in there with better quality than Subway and they aren't just as popular, they need to have a talk with their marketing department.