Tri2Cook

I like sun dried tomatoes. They're not something I make frequent use of, I don't find them quite that exciting, but I like them. I'll give the garlic a shot. I wasn't curious enough to spend the money to order it but I'm willing to buy a couple heads of garlic and toss them in the tank.

Hmmm... maybe I won't bother after all. I'm not at the top of the raisin fan club. Not sure if a hint of garlic would be enough to win me over.

So shiny... it's almost like the colors are being mirrored on a polished chrome surface.

So at least she didn't show favoritism... she messed up both orders. I have zero experience with black garlic (though I may decide to remedy that via using Kerry's process to make my own), I just assumed it still maintains some aspect of it's garlic-ness.

I'm picturing not mentioning there is garlic in the bark and having a camera at the ready and aimed towards their faces when they take a bite.

If wine and cookies don't bring the captain, I don't know if anything will.

Marshmallow Bars! (Tri2Cook says with a note of hopeful curiosity.)

That's funny. For some reason, the place I ordered my pretzel salt from sent me a (fairly large) sample packet of chia seeds with my order. It's still sitting on a shelf because I can't think of a single thing to do with them beyond a DIY chia pet.

Man, that looks good. I'm eating pinto beans for the 4th day in a row because I cooked way too many on Sunday and know if I put them in the freezer, that's where they will remain until the next time I clean the freezer and toss them. It's not easy convincing myself I'm still enjoying them while looking at what you two are eating.

Well, I suppose it was an easy guess after the reveal, wasn't it? I really need to learn to type faster...

Based on what I see, and because I'm very much a fan of said cocktail, I'm going with Eeyore's Requiem.

If you can make it work to your benefit, enjoy all of the pieces of the action. I don't have a marshmallow in this fire. I only checked in because I like salt on my pretzels.

It's all hers. I just liked the idea of being able to store my pretzels/pretzel buns for a day or two without losing the salt, I don't need my name on it.

I think I remember Heston Blumenthal using what he called a pipeable PdF in the Fat Duck book. I'd have to dig out the book to be sure, it's been a while, but I think what he was calling a PdF in that scenario was actually made using gellan. I have no idea what that would mean in terms of water activity and shelf life, those are probably not major concerns for what he does, so this is probably completely irrelevant.

I'm with you on that one. (Well, almost. I'm fine with eggplant.) I have no doubt a meal at 11 MP would make my head spin but there's really nothing like a good family meal.

I'm guessing you can if you want to.

I have a half dozen pretzel buns cooled and packed in a plastic container (the other 2 from the batch are packed inside of me... there was zero chance of all of the freshly baked buns surviving as test subjects with me around). If they still have visible salt crystals on them tomorrow, as far as I'm concerned, the wax is a huge success. I fully expect that to be the case based on the above results.

I give my pretzels a light egg wash after their water bath, sprinkle on the salt and toss them in the oven. The salt looks the same coming out of the oven that it did going in so it would be difficult to tell when it was added just by looking at them. I assume the heat of the oven counteracts the moisture from the egg wash before it can break down the salt. I've never tried salting after baking, never considered it because I don't know how the home baker would get the salt to adhere to the pretzels. But it appears the waxing of the salt does solve the storage problem. I want to try adding some of the waxed salt into my caramel ganache recipe and see how that does.

I have dough on the go right now but I'm probably going to be less extensive with my testing than you were since you already answered the question. If there is still a significant percentage of the salt crystals remaining the next day on the waxed versions, it did what I hoped it would. Overnight was enough to wipe them out for me with regular pretzel salt and I bake mine much darker than your examples so they're probably encountering lower moisture from the start. If the waxed versions hold up for another day, they've went way above and beyond what I was hoping for... so anything from this point on is bonus time.

Hmmm... kinda feeling that thieving, errr... borrowing! twitch... Were they good?

Seems like a square edge would be more efficient for getting the last of the sauce off of the plate. Not as efficient as the tongue, but more efficient than a rounded edge.

Fork if I know, I was gonna say "spoon" until you said no discernible bowl. Maybe something to push the peas up against while you spear them with the pea-spearer pbear mentioned?

I have pretty much the same plan for this weekend. Salt testing. Been working a lot lately but I don't work Sunday and it's supposed to be raining all weekend so it seems like a good opportunity to toss something in the oven.

Talk about a Morton salt kind of day... hope it got it all out of it's system and things go better for the remaining journeys on the schedule.

The seed has been planted... my money says it will be just that sometime in the near future.