jimb0

the audience for nyt cooking is not the audience for egullet, for example, and it's the latter type that is up in arms. most of america would be fine with the substitution. and to be honest, the three meats are much more alike than they are different. it's not about doing an exact replica, it's about making something that hits similar flavour notes. using something like bacon and parmesan makes it much more likely that a lot of home cooks would find it easy to source the ingredients and cook this dish. and once you get comfortable making a dish like this a few times, maybe you'll reach out and try and source some more "traditional" variants. getting upset at making it easier for rando cooks in small towns to cook good food is just culinary gatekeeping.

i can't be bothered to care, frankly. one of the chefs they quote suggests it's the equivalent to putting salami in a cappuccino. uh, no. they also complain that anything but pine nuts in a pesto is basically a crime. no, sorry, it's a delicious variation. there is something to be said for acknowledging tradition, but if the nyt took a hardline stance, it would take it out of reach of a number of americans. it would require a pretty good drive to find guanciale even now, where i grew up, for example. i think bacon and parmesan are fine. “This isn’t remotely close to being a carbonara. Stop this madness,” i mean. lol. it's pretty close. i think making a dish with ingredients that hit all the same notes as the original is a completely valid interpretation. i think a turkey reuben would be ok imo if the turkey were equivalently cured. just using sliced deli meat isn't quite the same (but neither would i really get upset). outside of sheer arrogance, for me to get annoyed at food things requires pretty much outright duplicity.

oh for sure, i'm just into growing things that aren't natural here, haha

it seems to be hardy to around -19C, but i'd probably put it in the shed with the citrus and the bananas over the winter. something i don't see talked about too much - Ilex is the same genus as yerba mate, so one would assume the flavour is probably similar.

i've been thinking of growing some for a few years now, because i like the idea of growing my own beverages. i remember a few places suggesting that its unfortunate scientific name, Ilex vomitoria, as having something to do with why many don't bother growing / drinking it. it was used in purgative practices, hence the name, but wasn't itself the purgative agent.

I've never been particularly tempted by the CF, mostly because I think it's outrageously priced. The rocook is some kind of intriguing, though, I admit. I assume it's 220V only.

yeah assuming that it's bad because it's made in asia is mostly down to sinophobic racism these days. lots of good quality products are made there, and, like anywhere, it's down to the company who brands it pushing for proper funding and QA.

imo that sounds like it would look cool and dramatic, but do you really want to eat a chocolate bar that has filling pour out? tbh i don't think i would (though it would look attractive in photos). i suppose, of course, it depends on the viscosity - a caramel syrup that stretches but doesn't pour, is common, for example. and they're obviously used in bonbons, but you tend to plop those in all in one go. i do like the idea of a honey-flavoured goo of some kind, though, for sure.

to be honest i'd sell it and buy an instant pot or other electric pressure cooker. if you already have one of those, sell the zoji anyway and buy some other fun kitchen device. i find the occasional beer is still totally worth it, but that's another subject. tbh i recommend a mix of sweeteners (as do others here). any single one will rarely live up to sugar for one reason or another, but together you can generally get a good experience.

at the risk of sounding like an idiot, couldn't one just dehydrate it in a dehydrator or low (if low enough) oven for a while and then grind it in the blender (if you don't want to order it online, say).

i know i’m addicted to using butter ganache for everything because it’s so easy but i wonder if it wouldn’t be appropriate here; the water would be pretty minute. you could infuse cardamom into the honey and then chill and layer ganache on top. if the pistachios aren’t ultra smooth tho i’m not sure how important it is to get a secondary crunch from something like a feuilletine

i have to assume. when i was living in montpellier, there was a chocolatier that sold a small rectangle of gianduja and feuilletine that was dipped, and it was perfectly crunchy (although i never waited 3 weeks to eat one). you could always coat it and break it up, or use something like one of those commercially made crisp pearls. i'd be surprised if you can't get it to work, though.

i was thinking of floorberry muffins

Liquid Intelligence, Death&Co, Aviary Cocktail Book, Aviary ZERO (0% alcohol cocktails).

you'll for sure get a different bake in three thinner layers than you will in two. of course, they aren't likely to all fit on the same rack. if this is a cake that you frost, a thinner layer isn't always a bad thing. you may not want to do a layer carrot cake every time, but it's one option. i am definitely looking forward to your next bake and seeing whether one of your big pans is consistently providing the issue, or oven placement, etc.

yay! if you don't want to make your own invert sugar syrups (e.g., trimoline), i know that at least createdistribution stocks some, but i bet other ottawa shops will have it, too: https://createdistribution.com/product/liquid-medium-invert-sugar-32-oz/

well, for one, you're adding a fair bit of extra moisture over the base recipe, which means that you might need to change how they're baked. given that you generally have one layer of the two fall, it leads me to think that that layer is not cooking like the other one. are the pans different colours? darker pans will transmit heat differently. additionally, how even is the heating in your oven? if you're baking them at the same time in the same oven, clearly one is not getting the same treatment. you say the cake is not underbaked, but i would argue it probably isn't baked to the same extent as the other layer; there's a pretty fine difference in my experience right at the tail end of cakery bakery and just a few degrees can sink a cake without it seeming fudgy and underdone. you might also try adjusting the amount of leavening in the cake for your modifications / baking environment - a little too much leavening can make a cake rise too fast and then collapse.

it was unpopped so i don’t think i get much credit for creativity, haha. with that said it did make me wonder and so i googled after the fact and it’s apparently totally a hip thing to do with the popped stuff.

24-hour brisket, butter-poached potatoes, creamy grits made from some old popcorn i found and ground up in the vitamix, quick pan bbq sauce made with the bag juices.

you might want to consider talking to the managers of those bulk barns to see if they'll stock it for you. you may also take a look at local baking supply and brewing shops. i did a quick search and found at least one ottawa brew shop that stocks liquid glucose for pretty cheap: https://store.defalcowines.com/Liquid-Glucose.html you can probably contact them to get the exact specs on it.

how much are you looking to get at one time? i was assuming you didn't need a lot at a time as a home baker. bulk barn even sells the 8.5 oz tubs of it.

if you're doing it for home use, you can always just make your own invert sugars. personally i don't find glucose to be that difficult to source, though whether it's worth the slight premium compared to corn syrup for your own recipes, eh. fwiw i keep ganaches pretty simple, and especially if they're not going in a bonbon (i.e., going on a plate, in a cake, etc.) i don't tend to use more than 2 or 3 ingredients and rarely bother with special sugars. as you say, the ganache in a cake is probably not worth worrying about shelf stability.

no but it's deffo on my list now

it may have been ready, but i wasn’t!

pullman pan, lean dough. 800g ap, 80% hydration, 4-hour autolyse (in a vac bag), 3% salt, ~ half a gram of yeast. i like the super small bubbles that form in the crust.