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What's the best way to makes mini cakes using stainless steel mousse rings, and is there a recipe that works best?

The local Safeway is advertsing them ... FWIW

If you’re going to that extreme, hold out for Blenheims.

Just gorgeous!

@weinoo Thanks ! Ill look into remortgaging my home. might be worth it .

They came out around here in February. Not sure if they’re still around.

Lots of cakes this past couple of weeks. Baby shower cake for a friends niece (white almond with raspberry compote. And a small anniversary cake for my mom’s friends that came by for pizza. Also made my dad’s birthday cake (chocolate peanut butter, no photo), and one for my cousins friend (looks just like the anniversary cake). Both of those were strawberry layers with strawberry cream cheese filling. I’m worn out 😮‍💨.

@Smithy I'm quite partial to that burnt dairy flavour so will have to figure out a way to get more colour without impacting the texture too negatively.

Steak-Umms were present in my NYC suburb in the early '80s as well. They were always in our freezer - although we never had anything as nice as a plancha or the Blackstone back then! We just used a frying pan... evidently, since the 80s, they've expanded their product line to a chicken version (using breast/rib meat) and an Angus version!

@Dr. Teeth I am with you , and see the immediate delight that sort of spatula delivers on the appropriate acreage . you cant do that in a pan ! even a very big pan . its the same delight one gets with all sorts of kitchen tools : those selected carefully , and taken care of . 1 ) do you ' bang ' the spatula on the grill , a few times , cleating the spatula and getting it ready for its next move ? nice I remember seeing very skilled short oder cooks growing up .

Your looks quite nice -- oozy, almost like a runny cheese. I'd be impressed to see that at any gathering. That said, I'll also say its moment has already passed for me. I made it once. It didn't look as good as yours, but it came out well enough for me to realize that the burnt caramel top is the point. I'm not fond of caramel (burnt or otherwise). But I'm glad I tried it! Once. 🙂

Blackstone Griddle :: Live the Life of a Short-Order Cook ! with Personally Adjusted Hours ! Wrangle that Long Paddle Spatula , just like the Pros ! I can see it !

I've never heard of Steak-ums. But I've never lived near, much less in, Philly. The griddle does look like a lot of fun. I've seen them in various campgrounds and rather lusted after them. As it happens, my camping setup wouldn't allow me to carry one around, and I have a fine multi-fuel grill / smoker on the deck here at home. The Blackstone doesn't have a place in my current lifestyle, but I can ogle. Keep the posts coming, for our vicarious enjoyment! And maybe to help someone else decide to buy!

Nice ! what ever the square meat items my sister had growing up they were thinly sliced meat , stacked , like mille-feuille, but meat , not ground meat. pressed together as single units. I expect my mother always added a light dusting of onion and garlic powder to the Meats. the eggs were over cooked , but saved by the butter on the toast , and the leftover butter swimming in the egg compartments. the pan ? aluminum , inexpensive , aluminum lid : this sort of thing , but less fancy . and the eggs containters were trianges \ if you get the jist : round at the rim , then straight to the middle.

Per Wikipedia, Steak-ums were invented in 1968 and then marketed in 1975. I have vague memories of Jack Klugman doing adds for them as a kid. Haven’t had one in 30+ years. They are a bit groddy. Will try shaved shabu shabu beef from the Asian Market the next time. Below is Rocco. Shown having been busted investigating left over sub wrappers. Have the extra Steak-ums to him and his sister, Zoe. They thought they were great. Steak-ums, Kraft Singles, Supermarket Rolls, enjoyed next to someone named Rocco who thinks it’s a delicacy = South Philly as I experienced it. This last comment is only for you folks. Friends of 30+ years will only tolerate so much

My mother firmly believed in Breakfast . growing up , my sister and I had two ( over ) poached eggs , on toast ( there was a pan , you put water in the bottom , and then 4 eggs , each in its semi-triangleular holder , and cooked , Well done w a pat of butter ) also there was a ' minute ground meat product ' , Fz , oval shaped , w a pat of butt on it . cooked in a pan and flipped over . it was delicious , maybe a hint of ground garlic and oinion added ? but , for a brief time , there were square , thinly sliced meat , in a stack , also w a butter pat , Fz that was subbed for the oval . they were delicious . maybe they were very early Steak-Ums ? this would have been late '50's ? pleased you are having so much fun w your grill. thanks for the pics.

Welcome!

I saw a report that the Post Malone Oreos are indeed up next. They taste like cigarettes.

Cheesesteaks. Kinda. Supermarket had “Steak-ums” on sale and I don’t eat lunch, so it was really just for the kids. Chance to send my best friend, a lifelong Philadelphian, who has on more than one occasion spoken for 5 minutes about the qualities of a Sarcone’s roll, a message that with my new Blackstone all I need is Steak-ums, Kraft singles and supermarket rolls for an authentic taste of South Philly, was worth the cost of the meat.

Those all-metal versions were lovely, but I think they drastically improved the product with the addition of plastic and/or rubber on the feet to protect surfaces.

So many of your breakfast images remind of the days I was hanging out in Chinook, and working on a small ranch in exchange for room and board. Early in the morning my friend Rick and I would join Gay Stern, the ranch owner, his family, and a few local cowboys for breakfast. It was always a hearty breakfast with venison steak and homemade biscuits and pie putting in frequent appearances. Emma, Gay's wife, did the cooking. One morning, after about a week of breakfasts, Gay surprised us by asking Rick and me what we wanted for breakast. Usually, breakfast was just served and we'd eat what was provided. I enthusiastically replied, "Venison steak and eggs, home fries, and biscuits." Gay laconically responded, "That sounds great. Go make it." I was surprised, but Gay was correct. We weren't putting in our share of help for breakfast. From that point on, I'd cook for the gang at least once if not twice a week. And I soon learned to cook venison properly. Thank you, Emma.

Truly, it's been a labor of love and a glimpse into a country and its regions that many of us on this forum are unlikely to experience firsthand. And if I, personally, am ever offered "dragon and phoenix" I'll jump at the chance! Thank you.

my mother also had the metal version . in re thinking the one I used , I probably did not use it correctly . I probably put too much downward pressure on the knob , missing the point that the work was done in the horizontal plane , not the vertical. it was superseded by an early Cuisinart , which was a gift.

Interesting "coupes" if they can be called coupes. What's the capacity? Are they Steelite?

My Mouli-julienne was one of my first kitchen purchases for my college apartment. I still have it, still use it regularly and it still works fine. Quite a sturdy little thing. My only repair has been to the plastic knob on the end of the crank which developed a hole that the crank poked through. I patched it up with a little Sugru. My mom had the all metal version with a wooden knob like this one: