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Does the original have a liquid ingredient? It may simply be white chocolate softened with other fats. I think there's too much oil relative to other ingredients. Try adding more milk powder.

If it has enough sugar & acidity, you may be able to process it like jam - hot pack and water bath.

Here, it's about the same price as good milk.

TJ's run today. Overload on the sweets, I love Ube and I like mochi, so tried these selections. Pretzels tiny and not too sweet with a good bite of salt; Ube shortbread are tiny and very vanilla-y and tender; brown sugar mochi is the least sweet of them all and one bite packages (great for roadtrips), I enjoy the texture to sweet ratio and non-mochi eater liked it too, quite a surprise to me. I think the ube limited run items are at the end now. Felt lucky to find them. Didn't want to put much energy into cooking tonight, so grabbed the karaage (pleases all in the house) and the chicken gyoza. Grabbed a frozen kimbap to see what the fuss is about. Kickin myself for missing on the guacasalsa. Will obtain later.

I honestly didn't know Tang was still sold. I haven't seen it in... I dunno, 40 years or so?

I only live with my son. He gives me a hug nearly every day but no kiss.

Okay, I know there are lots of names for both these cuts of meat. My understanding is that the butt is above the shoulder, resulting in the butt being more tender, more marbled and fatty, while the shoulder sees more action and is therefore a little bit leaner. I've also read that the butt is best for stewing or braising and the shoulder cut is.is betters for a slow roasted crispy hunk that can be sliced. However, there seems to be a lot of misinformation or simply disagreement about all of it. I have been on a Green Chile Stew kick lately. The first time I sent my husband to the butcher the shop had no shoulder but did have boneless pork butt, which is what he bought. A 2.5 lb. butt needed a lot of trimming of the fat; I would estimate almost a full lb of it was fat. It maade a delicious tender stew; worth the waste. The next time he went shopping for butt at the same place the butcher said they didn't have any pork butt, only shoulder. He went to another store and the butcher told him that butt and shoulder were the same. He went to a third store where they told him the built was way more pricey, and despite my husband requesting it be boneless, they sent him home with bone-in butt. I cooked it and it wasn't quite as tender as the first butt. I have no idea why. But that bone was not inconsequential in terms of waste or in terms of irritation ofcutting around it. I did throw it into the stew but the flavor was not noticeable improved by including the bone. How much of any of this sounds right? I don't believe they are the same cut. Is the price usually higher when they tell you it's pork butt rather than shoulder? What cut would you use if you wanted pulled pork? If you are roasting the pork rather than braising or stewing it you will not have to trim as much fat off, since the meat will release a lot of fat as it cooks and you can avoid some of the remaining fat when you start pulling it apart. When making a stew you really do have to trim off a lot of fat before cooking, or the broth will be really greasy. Shed some daylight on this if you can!

Oooh, I have lemons and an open bottle of wine...

I hope your household follows the tradition where they have to kiss the cook if they get a bay leaf on their plate!

G'Day mate. Plenty of help here.

Probably for cooling and non-interference purposes. Also the field is a torus, so there may not be a need to have further intensity at the gap. After thinking about this and seeing multiple photos, I think there is only 1, 1800W coil.

My kind of Michelin experience!

I made an Italian style meal with chicken in a creamy garlic and cheese sauce over pasta.

Last night, a New York Sour. Many layered drinks are a bit gimmicky but this is a real banger tastewise too.

A little behind - dinner last night was in NOTL at a little place owned by Twin Sisters winery ribs with broccoli….

Welcome to eG, @rukie! I think you'll find a LOT of help here!

Skipped breakfast this morning to get to the garden center in good time. Starving when I got home so a couple of Christmas tourtierre tarts from the freezer with some peach ginger chutney cuz we are out of HP sauce!

vegetable cooking oils bio-degrade in about 30 days. lots of natural bacteria do love the stuff.... adding to a compost heap is a viable disposal method, with a caveat.... rodents/skunks/possums/raccoons/groundhogs/etc. all love a tasty high calorie snack - compost 'elements' saturated in oil . . . mega-appreciated snack.... so . . depending on your situation, you may wind up with unwanted visitors.

Lovely. But a slice or two of black pudding would elevate it into perfection. 😆

What I know about Mexican cuisine could be wriiten in one perforation hole on the edge of a postage stamp. but I thought someone might be interested. Seems some taco stand in Mexico city has been given a Michelin star, for possibly the shortest Michelin worthy menu ever. Ici, as they don't say in Mexico.

Eggs, bacon and tomatoes for breakfast

I would consider reaching out to your local SBDC or university extension program. They're likely to have the information you are looking for on hand and will help you for free. It depends how and where you are planning to sell it, number of bottles produced, local regulations, and then you have to consider testing for the nutrition label, aw, etc. For the possible HACCP plan - your local health inspector or department of health might have access to this program "Food decision software" which has templates for all sorts of different documents, recall plans, etc. This might help re labeling requirements. https://www.fda.gov/files/food/published/Food-Labeling-Guide-(PDF).pdf

I love dried mint in Greek yoghurt with some salt and good olive oil. Or mixed into yoghurt before making labneh

It was at 250F the whole time - super easy, no need to wrap and they had a great bark. It might be sacrilege but I prefer them to brisket - flavour, cost, ease they’re just great. this was what a great job the unattended Yoder did of holding temp: I have absolutely ZERO regrets about making this purchase!