Tri2Cook
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Posts posted by Tri2Cook
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4 hours ago, pastrygirl said:
I think the intensely colored band on the bottom might be a satin ribbon?
I'd say you're 100% correct. The colors above it disappear behind that hard edge cleanly and it looks like a reflection of a flower on it. -
2 hours ago, pastrygirl said:
Sorry I can’t help with your question.
That's ok... it's starting to look like nobody else can either.
Maybe I need to go make an account on vGullet or whatever the vegan version of here is for that information. eGulleters tend to not be shy with their recommendations if they have one so maybe there's just not a lot of vegan milk powder use going on here.
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21 minutes ago, pastrygirl said:
What are the options? I’m working on cocoa mixes and I know people will want dairy free.
As far as I know, soy, rice, coconut, oat, potato and hemp. Nut milks tend to taste like the nut they're made from, which I don't want. The potato and hemp milk powders, I'm completely unfamiliar with but they exist. Oat milk is pretty tasty but I've never tried the commercial powders. I haven't found a coconut milk powder that doesn't taste like coconut so it won't work. Realistically, I'm looking at my best options from soy and rice with oat as a solid possibility but I didn't want to close off other options if they come with a good recommendation. -
I need a vegan-friendly non-dairy milk powder. No other restrictioms other than it not be flavored (no vanilla, chocolate, nut milks that are taste forward of the nut involved, etc.). I know the options, I just don't use them enough to know what the good brands are. Available in Canada preferred but not a deal breaker.
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17 minutes ago, Toliver said:
Now I freely admit I do eat some hot dogs with mustard especially the bratwurst variety, but I prefer ketchup on my hot dogs.
Ok, I meant ketchup too... as in along with mustard and whatever else I'm in the mood for at the moment. Hot dogs with mustard, ketchup, mayo, relish, onion, hot peppers and, sometimes, even a slice of cheese (yes, all of the above on the same hot dog) are welcome guests on the not so frequent occasions I eat hot dogs.
I have a feeling I just secured my spot in this "eating wrong" discussion.
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2 hours ago, Toliver said:
Let's also veer off into related dining territory by saying I like ketchup on my hot dogs.
Me too... I wasn't even aware it was considered wrong. In fact, I think I'm gonna have to keep an eye on this discussion and learn just how much wrong eating I do. 
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9 hours ago, teonzo said:
Beware the printed book is only photos, no recipes. If my memory is right the only text is the name of the dish above the photo. Recipes are in a CD-ROM attached to the back-cover, they should be both in Spanish and English. I speak by memory, I saw it when it came out and kept saying "I'll buy it with my next order".
If you can't find it you can try contacting the guys at Kitchen Arts & Letters, also to confirm the CD-ROM has the recipes in English language.
You can buy it from the official website:
https://elbullistore.com/en/product/natura/
or from other European vendors, but I suppose that shipping price will cost as much as the book.
Teo
Thanks! The El Bulli store is where I'd seen it before but it didn't come up in my search so I thought maybe it had shut down. While I'm not overly concerned with the recipes, I do want it complete with the CD and in English just so reading it is an option. This was one of those books that I really wanted but knew I wouldn't actually use much and it just kinda got pushed back by other books until it slipped my mind.
Edit: The thanks for the link stands, I appreciate it, but I don't think I want the book $185 Canadian bad. Unless I stumble across it somewhere at a much better price, it's spot on the shelf will be filled by something else.
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Google couldn't find it for me. Not gonna be devastated if I can't find it but figured it doesn't cost anything to ask. It's just a book missing from my shelf that I wanted but never got around to buying.
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1 hour ago, gfweb said:
Cinnamon, cumin, coriander, Mexican oregano, black pepper, paprika.-
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Chorizo time, Mexican style. The seasoning paste: ancho, guajillo and de arbol chiles, garlic, vinegar, spices and salt...
and the sausage. Beef on the left, pork on the right.
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It began with a request from my, much younger at the time, daughter. One of the main characters on one of her favorite tv shows was eating a spaghetti taco. Yes, exactly what it sounds like it would be. Spaghetti mixed with meat sauce in a crunchy taco shell with cheese. "You should make that" was the request, my response was a chuckle. She looked mildly offended and said "no, really." All of the reasons a professional cook, and probably most non-professional cooks, wouldn't want to make something like that popped into my head. It was fairly early in my cooking for a living career and watching what the big names were doing had me convinced that something like that wasn't worth doing (it wasn't their fault, they never said that, it was just my own chef/cook immaturity showing). None of those thoughts were passed on to the little girl who would have no idea what I was talking about but the net result was spaghetti tacos never happened.
Fast forward more years than I like to think about to 2 days ago when my daughter mentioned she was feeling nostalgic and watching some episodes of that old show online and was trying to remember if we ever made the spaghetti tacos. I had to admit that no, we never did and I actually felt a twinge of guilt at having to say it. So guess what we had for dinner last night? Yep. I came home from work, cooked some ground beef and made a sauce. I broke spaghetti into smallish pieces, cooked it and mixed it into the sauce. Then I swallowed my pride, heated some crunchy taco shells from a box in the oven and filled them with the spaghetti mixture and shredded mozzarella. Everything just the way it appeared in the show as best as I could remember. Watching my now young adult daughter's eyes light up and a big smile spread across her face while she ate them like it was the best thing I'd ever cooked made me both happy and a little sad that I didn't do it for the little girl who wanted it years ago. So I've made it my goal to never again be too cook-cool for any request. If it makes someone happy, it's worth doing.
*Disclaimer: this is not a judgement piece for how others view their cooking, just some rambling about a bit of personal growth where I didn't even realize I needed it.-
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On 9/10/2020 at 8:14 PM, Kerry Beal said:
Chocdoc Virtually Does Dallas
That's what the internet's for... one hand on the keyboard, one hand filling the EZtemper.
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15 hours ago, heidih said:
Oh no - over is not a realistic mindset but availability for delivery is still good. I knew your tag line reminded me of something. Lillian Jackson Braun's main character located "400 miles north of everywhere".
It's a realistic mindset as applies to the pandemic's influence on (my) current local food availability, which is the discussion at hand. The tag line is in reference to my location relative to pretty much anywhere else, I've never heard of that author and don't know the books being referenced or the characters within.
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So I think I've officially exited food in the time of a pandemic. We've, thankfully, remained amazingly apart from the virus here and I hope that continues to be the case. Most I've talked to about it are well aware of how lucky we've been with that. The only remaining effect locally on the grocery supply situation is having to wear a mask in the store and potentially having to stand in line if you're dumb enough to go on a Friday evening... because a lot of people seem to be determined to not alter their traditional "grocery shopping day" even to avoid standing in line to get in because of the limit on how many can be in the store at once. There is no real shortage in quantity or quality and there are no longer any limits on quantities, even for paper goods. If it suddenly explodes and things become hard to get again, I'll probably have to start all over again because I've begun using up a lot of the things I stockpiled to free up freezer and cupboard space. So I'll still be buying and cooking food and this is still the time of a pandemic but the two are, for the moment, no longer intertwined here. I hope that soon becomes the case for everybody else.
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I make my own. Strips of pork equilibrium dry brined/cured, coated in a spice rub and smoked without a water pan and with the vents wide open so it does some fairly significant drying. But I used to buy it when I lived where I had access to it. I don't recall much difference between brands, it's a pretty simple preparation, but I don't actually remember what the brands were I had access to either. Tasso is regional enough that those who make it to sell all know how to make it right and recommendations are going to come down to personal preference or allegiance to a brand. I've found that to be the case with a lot of regional specialties, locals recommend the one they use but they're generally all good.
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12 hours ago, gfweb said:
@Tri2Cook
whats the texture like in a cooked sausage? Does it taste cheesy in the sausage?
The texture in cooked sausage is soft while still holding it's shape unless it's really hot. There's a point where it will start to melt like normal cheese... it's high temp resistant, not proof. It tastes like the cheese that's usually in any commercial sausage that includes cheese. There's no doubt it's cheese but you're not gonna mistake it for a fine cheddar. Of course, you're not gonna melt out and waste half of it like often happens if you use a fine cheddar in sausages. If I was gonna mix up a batch of fresh sausages to toss on the grill, I'd probably not bother with the high temp cheese and just pay attention to get them off before the cheese runs out. I use it in sausages that are gonna spend a fairly long time in the smoker like summer sausage.-
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Would probably not be all that exciting to most who can just run to the local store and get it but I searched for a long time (years) waiting to find a good Canadian online source for the over-the-top, way overboard, should have used some restraint, ridiculous amount of Mexican cooking ingredients I recently received... so it's pretty fun to me.
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I have a package of the cheddar version in my fridge right now, I use it in some of my sausages. The texture when cold is somewhat waxy and crumbly and it doesn't melt at any of the temps I go to when smoking sausages. It gets melty at frying or grilling temps but still doesn't melt out unless you really try. The ingredients are basically what would be used to do the modernist melty cheese thing but with sodium phosphates instead of sodium citrate. Sodium phosphates is kinda generic and the ingredient list doesn't specify the combination but maybe that's what results in something that resists melting instead of encouraging it like the melty cheese? Not really sure.
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15 hours ago, liuzhou said:
That said, the current endeavour is aimed at home cooks.
The food landscape has probably seen some change over the years as older generations give way to younger so I wouldn't count out the possibility of it being well received... but not all that many years ago, I probably would have. Listing foods the area is known for and loves isn't what you asked for but it would probably give you a much better idea of what you're up against as far as taste goes. But I realize the point of what you're doing is education more than palate training so none of that really matters too much. Regardless, I think the whole culture sharing partnership thing is pretty cool.-
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1 hour ago, chileheadmike said:
Hey, if Rotus can hate on green bell peppers, I can hate on Cincinnati chili. I stand by my statement.
I wasn't questioning your right to hate it, just giving a more accurate depiction of what it is... or at least, what it's supposed to be.
20 hours ago, liuzhou said:If you are in or near Cincinatti or know the city well, I'd be grateful for any assistance.
Wish I could help. My biological mom (I grew up with my dad and my stepmom but also had a great relationship with my biological mom) was from Cincinnati as were my grandparents and great grandparents on her side. I spent almost every summer in Cincinnati (in Hartwell, specifically) growing up, even lived there for a couple years after high school. I used to know all the little hole-in-the-wall places for getting unusual or high end ingredients but I didn't visit there at all for a few years after my mom died then went back to visit my aunt and uncle and didn't even recognize the place, it's changed so much... so I have no idea what's there now. I can't imagine there are no businesses of the type you mentioned available there but it seems odd to not be able to find any trace of them online.-
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56 minutes ago, chileheadmike said:
They are known for Cincinnati chili,
True.
56 minutes ago, chileheadmike said:terrible stuff
False.
57 minutes ago, chileheadmike said:Loaded with cinnamon
It does include cinnamon in the recipe but much the same way as many Mexican savory recipes include cinnamon and clove, if it was loaded with it then it was wrong.
58 minutes ago, chileheadmike said:served over spaghetti noodles with fistfulls of cheap, orange cheese piled on top
It should be topped with finely shredded cheddar. If it wasn't, then it was wrong... but yes, it does tend to get piled high. And onion and beans (which are not in the chili) are generally optional toppings as well.-
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6 hours ago, Smithy said:
My other question would be whether 190F for a few hours is enough to kill botulism in that anoxic environment. I don't know. Somebody here knows, perhaps you already do?
4 hours ago, gfweb said:As far as I know 190 is high enough to prevent proliferation and toxin production during the cooking. Whether it kills spores is a function of temp and time and I don't have that table available., but that really isn't the issue.
Hmmm... if the garlic being cooked SV and then cooked again in the sausage during the smoking process isn't going to be enough, I'll just move on to other ideas. I don't want big pieces of garlic in my summer sausage badly enough to be ok with botulism coming along for the ride. -
3 hours ago, Shelby said:
I'm going to pretend those are chocolate chips.
That wouldn't sweeten the deal for me... a few walnuts or pecans are acceptable but in general, I prefer my banana bread sans any embellishment.-
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10 minutes ago, rotuts said:
interesting take oil the problems.
of the various item you mentioned
That may not apply to anyone else... my patience (or my lack of it) is often my downfall.
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Should I have to pay for horrible restaurant food?
in Food Traditions & Culture
Posted
My opinion is, if the food is bad or badly prepared or not as ordered, then no, you should not have to pay for it. If it's properly prepared as ordered and you just don't like it, then yes, you should pay for it. If you really push that second one, you possibly won't have to pay because most restaurants know a happy customer tells 5 people, an unhappy customer tells 50. But that doesn't make the customer right, it just means restaurants are a tough business to make a go of and you try to prevent unhappiness when you reasonably can.