Tri2Cook

My favorite quick bread by far is banana bread. This sounds like it could be a strong contender for filling the savory equivalent position. Any chance the recipe can be shared?

Yeah, it sometimes pays to look around when it comes to this stuff. Some things can only be found in non-industrial size packaging through the more expensive companies aimed at the modernist market but some things can be found as the same thing under a different name for far less money. And be careful how much you buy unless you're confident this is your thing. I have pounds of modernist ingredient stuff that I bought in a flurry of excitement while learning a lot of the tricks and techniques that are now just sitting in their jars and packages doing nothing. Once I learned how to do the stuff, I found I wasn't actually using it in real world applications very often. Every now and then I have an idea I want to try and something comes off the shelf.

It's strange to me that liver is that rare in larger population areas. I don't love it but I know a lot of people do. Way up here in Santa's south 40 where we can't get a large percentage of things usually easy to find in most areas, our little grocery store always has liver and tongue and frequently has kidney and tripe. Unfortunately, I've tried all four of those and tongue is the only one I can live with. I wanted to like liver, it always smelled good cooking with the onions when my grandmother cooked it for my grandfather, but I just don't. I've tried liver from beef, pork and bird and didn't like any of them. Not even foie. Can't even sneak it past the taste buds as pate. I've just accepted that I'm not going to like it no matter how hard I try and quit worrying about it.

I agree on the diner food... but "no, thanks" on the liver.

Thanks! I don't have the luxury of selection of brands here, just wanted to make sure it wasn't something different. I went back and read a little deeper and the stuff I was asking about does indeed say "in desserts: You can substitute up to half the flour in a recipe with mesquite powder" so if I'd been a little more diligent the first time, I wouldn't have needed to ask.

I have zero experience with mesquite other than the wood chips I can buy for the smoker and Jerry Seinfeld asking if it's made from mosquitos. Is the "organic mesquite powder" I can find here the same thing as the mesquite flour called for in the recipe?

I was interested in this one until I read a couple recipes. I'm pretty sure there's never been a fresh fenugreek leaf within 500 km of where I live and that's not likely to change anytime soon. Sounds tasty though.

There are at least 5 drinks on that Manolin menu that I would try if I was better at figuring out, or making educated guesses, at ratios. Unfortunately, I am not.

bosom caresser So does drinking it... at least, for me. Way too eggy tasting.

Nice! My wife used to make those, they're not bad at all to munch on.

I'm cheering for you to suffer no ill effects from this experiment. Bravery isn't always rewarded... but sometimes it is. It would be a whole lot better if you had omitted the "into".

Will these smaller home model slicers do shaved with either of the blades? I'm a fan of shaved meats for sandwiches, the thinner, the better. To me, an inch of shaved meat piled in a sandwich tastes much better and is more pleasant to eat than an inch thick slab or stack of thick slices. I don't care if the slices fall apart as they slice it but the meat counter at the local store seems to care. It's really difficult to convince them that I want that stuff thin enough to read a book through no matter how ugly it looks as a result. They invariably bring back slices that are too thick and say "if I go any thinner, the slices will fall apart" and then look at me like I can't possibly mean it when I say that I'm fine with it falling apart.

I'd be tempted to try it. I'm not suggesting you should... but I have a feeling that I just might. Of course, a night spent trying to keep both ends of your body over the thunder bucket at the same time is a steep price to pay for a piece of cheese.

I'm not sure I understand why it has to be perceived as anything other than catering to a market. Nothing is overpriced as long as somebody is willing to pay it. Those of us unwilling to pay the Neiman Marcus price can still buy our collards elsewhere, that hasn't changed.

Yep. Tasty and if you wash a couple of them down with a beer in the afternoon, you can be sure evening guests won't overstay their welcome.

That's true, which is why I mentioned I haven't been tempted into buying the book. I was just responding to the "A chocolate chip cookie with less chips, what's the point?" part, not the "Why buy this book?" part.

I suppose it depends on how far we're willing to stretch the definition of sandwich. I'm baking a basic plain loaf of white bread to go with the Italian sausage and peppers soup I have on the stove for dinner because that's pretty much the only kind of bread my daughter will eat. I doubled the dough and made that loaf with half. The rest, I rolled out, topped with shredded gouda, cracked black pepper and black forest ham and rolled it up. It's currently waiting it's turn in the oven. Not sure if we can call it a ham and cheese sandwich or not.

I haven't been tempted by this book enough to buy it yet but the point for me would be, when there are chocolate chip cookies available, I tend to seek the ones with the least chips in them. The cookie part is my favorite part. Just like when my grandmother made her oatmeal raisin cookies, I'd always search for the ones with the least raisins. Just personal preference.

Got mine today. It really is a beautiful book. And by coincidence, tonight is the Halloween dance at the local high school so I won't go to bed until the kid gets home. I don't know what my excuse will be when I keep reading instead of sleeping after she's home but I'm probably going to regret it in the morning.

I guess this is a subject I'll have to face up to one of these days. I use Kerry's "caramel for filling" but I haven't used it on it's own yet. So far, I've always piped a layer of that with a layer of caramel milk chocolate ganache behind it. One day I'm going to have to brave up and do some straight caramels.

I'm glad someone already suggested eating it because my reply to "How long will this pie last?" was going to be "until you eat it all".

I'm trying to convince myself to not even look this one up on amazon. I know if I do, it'll end up in the cart or wish list. I'm hoping to steer myself mostly away from cookies this holiday season and give something else a try so I think the last thing I need is a great big new book full of cookie recipes.

Yep. That's something I think we all (myself included) sometimes forget within the confines of these forums. Most people posting here on any regular basis are accomplished or at least confident in the kitchen. We all have things we're not as good at or less confident doing, but I don't think many of us actually fear much in the kitchen. I think sometimes we forget that a lot of people outside these virtual walls don't fit in that category. When my stepdaughter invited us to dinner several years ago and was proud of the loaf of bread she baked using frozen, store-bought dough, I could have looked down my nose and said "Really? You didn't make your own dough?" But instead, I said "awesome, nice job". Now she bakes bread completely from scratch with no fears or problems. Maybe she still would be even if I'd shot down that first one... or maybe that would have been enough for her to give up on it. In my personal opinion, anything that inspires people to try things in the kitchen is a good thing.

The only mushrooms I generally find this time of year where I live are matsutakes and most years they're not overly abundant. There are probably others still around but I don't do a lot of mushroom foraging so I don't know what they would be. There are only 4 types found locally that I'm confident enough about identifying in the wild to be willing to eat them.

I applaud those who want to help the vegan crowd be able to enjoy a version of the things the rest of us enjoy... or at least, want their money too. Way too much trouble as far as I'm concerned. They made their choice.