Tri2Cook

That's okay... everybody knows what clafoutis is. I want to see the reactions when I serve flaugnarde. I don't suppose I'm lucky enough that it'd be pronounced "flog-nard" but I hope it is.

I just like the name... that may be reason enough for me to give it a try.

Now we have the early stages of garlic bark! This is awesome. Hmmm... freeze dried garlic and corn bark?

I'm not sure I would ever have had the idea for, or the bravery to produce, chocolate covered garlic caramels. But it makes me smile that somebody did... and it surprises me not at all that the somebody was you.

On a food show I was watching, they asked a customer about the dish she was eating and she looked off into the distance and said "this dish tastes like calm and peacefulness". That did it for me. If that's part of Things Foodies Say, I'm out.

I'm probably not the right person to answer that since I don't own or even want a BGE but I have followed the adventures at BGE Fest for as long as Kerry and Anna have been posting here about it and I think part of the fun is seeing what can be done with it. I don't think whether or not it might be easier or more efficient to do it another way is the point. You get to see a lot of creativity and, probably to the benefit of those who sell the BGE, it plants the seeds of what can be done in the head of non-owners. If I had a BGE sitting on my deck and the power was out for a few days, I could do a whole lot more than just grilling some meats and veggies if I wanted to. If I had one at a summer cabin that didn't have an oven, I could still bake things while there if I wanted to. That sort of stuff. But mostly, it looks to me like the participants just plain have a lot of fun. And that's the best reason of all.

Sorry to hear that. I was kinda excited by the idea. My attention is usually grabbed at the mention of peanut butter.

I think a little extra acid is nice when doing non lemon or lime curds. A little citric and/or malic acid (depending on what fruit I'm working with) can make a flat or overly sweet curd stand up and sing.

Seems a bit strange to me to caramelize the sugar with butter but I can't claim to have actually tried it. Maybe it gives it a bit of a brown butter flavor?

Dammit. I'm going to end up buying a couple of those molds. I got all excited when I saw the pictures from the workshop but managed to convince myself that they could wait, that I didn't need them right now since I don't have much in the way of mold decorating skills at this point. Then you post these incredible looking dragons and I'm all fired up to get them again.

I didn't actually notice a straight line deficit. It's just in my nature to try to figure out the fastest, easiest way I can get things done without sacrificing quality. I've long suspected that I have a constant internal battle waging... the desire to do things vs. inherent laziness.

Laying a straightedge of some sort (a ruler or something) across a row of cavities that have already been sprayed and running some sort of pointy tool through each cavity along the straightedge might make it faster and easier to keep nice straight lines. Just a thought, I've never tried anything like this.

Good point. One way to find out. I'm up for giving it a go.

I'd be willing to give it a shot but it occurs to me that I wasn't really thinking things through when I mentioned it before. The salt goes on the pretzels pre-bake... would that just melt the wax?

A google translate of the recipe calls for "190 g of turlo" (checking that same spot on the untranslated page, it calls for "190 g di turlo") and there's no mention of egg yolk anywhere in the translated recipe so I'm making the very short leap that the 190 g of turlo is 190 g of egg yolk. Correct?

Sounds tasty! Is there a recipe or did you create this one on the fly?

They show 2 episodes of Cook Like a Chef every morning at 5:00 and 5:30 am (central) on the Gusto channel (channel 619 on Bell Canada satellite, not sure about other providers). I sometimes have it on while getting ready for work.

I use Vanilla Food Company for my chocolate orders. Prices competitive with or, most often, better than anywhere else I've found in Canada, excellent customer service and flat rate $7 shipping no matter what I order. I ordered 10 kg each of dark, milk and white chocolate all in one lump and shipping was still only $7. I think their flat rate shipping to the US is $17, so still very reasonable. Disclaimer: not shilling for or affiliated with Vanilla Food Company in any way, just seconding Kerry's recommendation as a happy customer who's been shopping with them for some time and never had a bad experience.

I haven't tried a new flavor in a really long time. Most flavors in Haagen Dazs and Ben & Jerry's never make it to where I live, especially the ones that sound like something I might want to try, but a few new-ish ones trickle through now and then. I noticed the local store has the salted caramel gelato in but I haven't been tempted to buy it so far. On the rare occasion I buy Haagen Dazs, I usually just grab boring ol' mint chip.

I'm not a doughnut connoisseur and have no problem with the non-artisan doughnut as long as they're relatively fresh. I'm also not generally a fan of doughnuts with a lot of stuff added on/in. I like the basic glazed doughnut as well as the glazed sour cream doughnut and the basic cruller. If I'm feeling extra fancy, I might go for a maple iced. So the Krispy Kreme, Dunkin', Tim Horton's and Robin's (probably the Canadian equivalents of the places being discussed) doughnuts all work as well as anything for me.

If someone tells me they are allergic to something and I serve them some form of that something anyway, with said someone having no way of knowing that's what I did, and the person becomes ill or dies as a result of my ignoring the information I was given, I deserve whatever punishment I receive. Yes, the word "allergy" is over and incorrectly used on a regular basis by people wanting to make sure something they don't like doesn't end up on their plate but I have no way of knowing when that's what's happening so the safe route is to take all allergy warnings seriously.

I wasn't able to find it in Canada but I ordered a few bags when I ordered it from the states so if you can use some, let me know. I'll happily send a bag or two your way. I still have three left unopened and I haven't even made a good dent in the open bag. They sent me a sample bag of chia seeds along with the salt I ordered that is unopened as well. Not a clue what to do with that.

Never seen or heard of something like this but it'd be awesome to find it in pretzel salt form. I like using pretzel salt on pretzel buns but then you have to choose between storing the extra buns in a paper bag so the salt doesn't dissolve by the next day (but the buns get hard) or in an airtight container so the buns stay soft (but the salt dissolves by the next day).

I don't think I have a specific recipe but I've done shortbreads subbing peanut butter for butter. I'd have to dig really deep in the "daily sweets" thread to find the post but there's one in there somewhere with the peanut butter shortbreads cut to look like Ritz crackers accompanying a Ritz cracker ice cream, peanut butter sauce and a celery coulis if I remember correctly. It was quite a few years ago, Rob (gfron1) and myself were sort of unofficially trading riffs on using celery in a dessert setting. Anyway, to make a long story longer, the peanut butter shortbread thing works fine. I think all I used in mine was flour, icing sugar and peanut butter but it's possible there was some cornstarch in there as well. I use it in some shortbreads.

Yeah, I ran into that with a recipe several years ago. Even with the help of google, it took me quite a while to figure out what the heck "vitpris" was. Once I knew what it was, looking at it in context with the rest of the ingredients, I felt pretty dumb for not being able to figure it out for myself.