All Activity

Those are pretty great! IIRC the material is the same as used for bicycle helmets. Light but tough, I got mine at Restaurant Depot / Jetro for those that have access

And you haven't received anything saying you owe money for tariffs? It's not actually tariff - it's the courier collecting money to check and make sure something isn't subject to tariff.

I've done it plenty of times and wrap the box in packing material, no extra plastic. It's worked out just fine as of now. I pack the boxes and leave them in the freezer until the shipper takes them. My boxes are pretty air tight. You can also tape all the sides of the shipping box. In the hotter months and when shipping to hotter climates we use those reflective freezer bubble box liners, I don't know what they are actually called. Wrapped gel ice pack on bottom, chocolate on the top, sealed into freezer pouch in box. Add a reminder to your shipping notification, not that people read them.

I do two farmer's markets a week and other pop-up events spring/summer/fall. I never offer samples. The DOH regulations around samples are really strict here and you almost never see samples offered. Because of the regulations I think the mentality is different here, I'm sure in a different market I might need to reevaluate this. Of course, some people blatantly flout the regulations but I don't need to get started on that! Most of our markets sales are mixed boxes and build a box except around the holidays. We use a cooler cambro with slide out hotel trays to store the bonbons in hotter weather. It's really easy to fill boxes from though it does require a second table. I ordered it from bake deco, it's the "styrofoam" one - the solid plastic was way too heavy. With either one of the slide in ice packs or two frozen 24oz gel packs it keeps the chocolate cold all day even in 90* temps. Keep out of direct sun though. I also use a display case similar to the one linked above in the cold weather. When people can see the bonbons they sell better so during the summer I display shells in a smaller acrylic case and pull the finished chocolate from the cambro. I generally use only shells for display in mixed/holiday boxes and during the hotter months. Customers also like to see the cross section so I have that displayed in two sizes. Modpac makes great little two piece favor boxes for people that want to just try a couple.

I had fed two of the "scrapings" of the jar starters on Wednesday and after they had risen, I put them both in the fridge. Took them out last night and made two doughs. One went into the fridge for a longer cold fermentation and one was left on the counter overnight and baked this morning. Left just enough scrapings in the bottom of the jars to feed again. Left them out on the counter overnight and they are now ready to go back into the fridge and will probably get used over the next two days. Baked 12 sandwich size baguettes.

Perhaps? Gabila's does both baked and fried (the square are fried). And the other major knish maker here in NYC is Yonah Schimmel. So take a look at both: https://www.gabilas.com/ Yonah Schimmel

@Mjx, I know what you mean, I've had plenty of the square knishes and the dough is pretty thin so I think the potato filling fuses slightly with it. I think because the fried ones cook faster, the filling stays more "fused" to the shell. The round ones definitely have more of a thicker dough/crust aspect and do separate from the filling, but they are usually baked.

It depends on what day it is

Dark chocolate is it for me. I eat some every day but I do not overindulge. Well, once in a while... I make a gluten-free chocolate cake with a dark chocolate ganache topping every week and we eat small pieces once a day. (We finally came to the conclusion that Ed does not have a gluten intolerance, but I really like the recipe.)

Today's word is... Collins online defines it as "a person with an extreme enthusiasm for a particular food." The online OED requires a subscription.

search on 'NY knish' - that produces bunches of "authentic" recipes. . . . rather a lot use the phyllo dough approach . . . more of a pie dough recipe - alt: use vodka instead of water - less gluten... https://italianchef.org/new-york-knish-yo-a-step-by-step-guide-to-delicious-homemade-knishes/ the phyllo method.... https://www.food.com/recipe/new-york-city-knish-34043

This stuff is very good. From Gustiamo. I actually can get it through Fresh Direct.

To paraphrase your august self from a thread on garlic bread: Bottled sauce is for children. That said the Victoria stuff that Costco sells, which goes on sale for about half of Rao’s is not terrible after the kids doctor it up a bit when it’s their night to cook

I was told my panettones would ship by Purolator Thursday 11 December. Jo, my invoice from Goûter stated that I'm responsible if there are any tariffs. I will be interested to find whether we end up having to pay some tariffs. Hope someone who receives a panettone does let as know!

I had not shopped at Costco for a bit. I've dashed in to pick up prescriptions or head to a certain item, but hadn't browsed. Yesterday I browsed. And bought. My Costco had not had Tonnino tuna before and it was such a bargain I had to get one. I also couldn't resist the Hendrick's--$39 for the set of 2 bottles which I thought was great. I've seen the frozen Thali (Indian meal) for a while there, but yesterday it was marked down to $7.97*. I couldn't resist getting one--it will be 3-4 meals for me. *Did you know that when a price sign at Costco has a price that ends in ".97*", it means it is marked down and when it is gone, that's it. Might come back in the future, but what is on the shelf is all there is.

NB: "Maritimer," in this context, means someone from Canada's three Maritime provinces, ie New Brunswick, Nova Scotia, and Prince Edward Island.

Thank you! I'm planning on trying some combination of these techniques over the weekend. I still have questions: What makes the crust seem so...un-dough-like? How come it never bubbles/separates from the filling? Can the result I'm looking for be achieved in an oven? Am I out of my mind to be toying with the idea of trying to coat the knish mixture in batter, if I don't get the result I'm seeking with a traditional approach?

A few meals we’ve been having this week. Below. Bought Tortellini with red sauce Below Pork chop with pasta and red sauce, plus puréed baby spinach. My red sauce is gently fried onion and garlic in olive oil, a can of tomatoes and usually a pinch of dried basil or maybe oregano. I know I could open a jar of passata but I’ve always done it this way. Below Breaded chicken fillet, salad and nuked potato.

Maybe. The sauce was light but very flavorful thanks to the oil from the garlic confit and several cloves of the garlic plus red chile flakes. The almonds are browned in that, then the beans went in with a bit of butter and cooked a few min to very lightly brown the butter before the white wine and mussels went in. The mussels got fished out, the broth reduced and garlic mashed before the pasta was added to finish cooking. The sauce was finished with parsley, lemon zest and juice and a final dab of butter to emulsify everything.

I'd like to reorder this year depending on the tariff situation.

I had a jar of Rao's for dinner night before last. It was OK but I can't say I liked it. Maybe it was the carrot? I'd love to find a brand of pasta sauce that I really, really liked. My jar said: "Product of Italy" "Manufactured for: Rao's Specialty Foods, Inc. "Montclair, NJ 07042" I find it fast enough to open a can of tomatoes and peel a garlic clove, albeit a jar of Rao's on sale is cheaper.

Rao's

No sauce? Maybe blend anchovies into some butter?

I like Rao's A nice NYC gravy/sauce. But on the bottle...right below where it says made in New Jersey....is says "a product of Italy" Like Sinatra was a product of Italy I guess