Tri2Cook

I have to admit I like that the raw beef with minced onions, salt and pepper is called the Cannibal Sandwich. Serve that one complete with it's official name and watch the reactions. They should have added some raw onion to the limburger and bologna on rye and called it the Alone Time.

Sometimes food can be both. Making a cake or a cookie look like something other than a cake or a cookie doesn't exclude the possibility of it being tasty.

Nope, nothing food/drink/cooking related from Santa this year. That's a first for the last 20 years or so.

Best I've got in large quantity right now is 60%. I'll give it a shot.

Yep.

Thanks Kerry. I'm not doing all of them at this time, probably just the penuche and peanut butter, but I figured I might as well ask about them all while I was at it. I was planning to do the chocolate until I realized (lack of reading carefully before) the recipe calls for chocolate liquor. I don't have any on hand and wasn't sure if subbing dark chocolate would work. Actually, I do have a rather large quantity of chocolate liquor but I've had it for a lot longer than I want to admit so I'm not sure I trust it.

Quite the nice haul you have there Anna. I think I might feel a bit of fruitcake envy too. I don't think I'll get much in the way of kitchen or food related items this year but that remains to be seen. We were waiting for the sister in law to get here but if she doesn't show up soon, I'm going to have to turn the kid loose under the tree. I'm surprised she's been patient this long but she really wants to wait for her aunt.

Anybody know if this would apply to all of the variations in Chocolates and Confections or just the maple? The chocolate, maple, penuche and peanut butter all have different temps it says to cook to. I'm wondering if going to 248 for all of them is the way to go or just going 2 or 3 degrees above what's in the book for each would be better. I'm behind on everything this year so I don't really have a lot of time to experiment with it. If nobody has the answer, I'll probably just go to 248 for all of them. I'd rather have it on the too firm side than not have it set at all.

It's something Kerry has in common with duct tape. If she can't fix it, throw it away... it's f'd up.

The attraction for me is, I'm a wimp. I can't drink 151 proof anything neat, way too hot for me. 80 proof is pushing it, not many things I'm happy drinking neat even at that level. But I honestly don't particularly care too much about drinking a straight spirit with just water or ice either. I enjoy almost any cocktail more than I enjoy straight anything, watered or not.

I didn't read any of the comments, just the recipe, but it still sounds really excessive even with them confirming it. I mean, Kerry used ~1/2 that amount and it still did what it was supposed to. I'm not saying they're wrong and the extra amount hurts it, I haven't tried the recipe, it just seems like overkill.

Ouch!

The last time I made sticky toffee pudding was almost 9 years ago for a catering job. I enjoyed it, not sure why I haven't made it again for myself. I'll have to add it to the "things I need to do" list. Edit: Just dawned on me what you posted while looking at their recipe myself. 38 grams of baking powder? The recipe I have calls for 5 grams of baking powder and 5 grams of baking soda for a 170 grams of flour. The chefsteps recipe uses 270 grams flour but that still sounds like a lot of baking powder.

Haven't looked at the book yet but if that's all for one sandwich, I'm out.

Magic? The green fairy's less colorful cousin, the white fairy? Errr... I have no idea actually.

The answer is obvious... make the bark with raisins scattered over the top so they're exposed and after it sets, go back with a hypodermic needle and inject each individual raisin with rum!

Had Cajun bbq shrimp last weekend and enjoyed it so much that I decided to stick with the Cajun theme again this weekend. Very cold and windy today (-32 C with -41 wind chill this morning) so something cooking all day long and filling the house with good smells seemed in order. Went with red beans and rice. I used a good semi-local spicy, smoky sausage (can't get real andouille here and the weather is no longer conducive to using my smoker so I couldn't make my own) and homemade pickled pork. Not the best picture, got a little carried away with the flash it seems, but it's tasty...

So you were not, in fact, considering a DIY repeat of picture #4 from this post?

I don't eat a lot of eggs but my favorite is with the yolk a little beyond the really runny stage of over easy when it's thickened to a custardy texture. My least favorite egg is anything that leaves runny, slimy white. I'd rather eat an overcooked egg than an egg with the white still runny and slimy. I do like scrambled eggs... dump them out of the pan when still just slightly wet and the residual heat takes them to a perfect soft texture.

I think I want to try that one. I have everything except the Fee's Old Fashion Aromatic Bitters. I could use the "Angostura if that's all you have" substitution but he's describing the intended goal as "Christmas in a glass" so I wonder if the Elmegirab's Dr. Heather Duncan's Christmas Bitters would be a good fit?

None of that has anything to do with why I posted it so nobody is actually agreeing with me. It doesn't bother me at all that some of the kids have to lose and be eliminated. If you go into any type of competition, cooking, sports, whatever, unable to accept and deal with the possibility that you might not win... well, life teaches tough lessons sometimes and losing is part of the game.

Congrats, Franci. We already knew you were awesome, glad to see the word is getting out in a big way.

I wasn't thinking anything along those lines. However, if enriching or good requires "everybody is a winner", I'm not a fan of that philosophy. Every person needs to know how to lose and know that it's not that bad. It only hurts for a bit if you have the tools to deal with it. True, and coping with losing is an important life skill that many are no longer learning. I wasn't thinking of any kind of potential harm to the kids doing those competitions, I just don't enjoy the shows that much. But to be honest, I'm not a fan of very many of the adult food competition shows either.

I'll just throw a blanket over the entire trend of kid cooking competition shows they're constantly parading out as my pick. I realize they're supposed to be endearing and cute... but they pretty much completely fail to achieve that. Nobody really buys into the idea that the grownups are doing all of those competition dishes on the fly at a moments notice with surprise ingredients or themes. I don't see how they can possibly buy into the idea that a bunch of very young kids are doing that.

I might have to give that one a try one of these years. Homemade fruitcake is definitely better than store bought but I don't give them as gifts and nobody else in the house eats it... so I usually just buy a small one for myself and call it good enough.