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Has anyone tried moonshine cherries or maraschino cherries in place of glace cherries? What’s the overall effect?

Thanks for the many replies. The candied fruits I have are pretty soft so it seems it’s definitely a no-go on soaking.

Opinions about soaking candied fruit please. I’m making fruitcake soon and will be adding dried and candied fruit. I’m soaking the dried fruit (raisins, apricots etc) in alcohol, but what about the candied fruit (cherries, lemon/orange peel)? Do you think those should be soaked as well, or just add them to the batter directly? Why and why not?

I'm making a fruitcake that I've soaked twice in the past 3 weeks. I plan to soak it one last time next week. When should I eat it after the last soaking? Would a few days or a week suffice?

This ban just exemplifies California's penchant for needing to pass laws when it sees that people are enjoying themselves too much.

I made a citron cream that separated with a pool of butter on top. Don't know what I did wrong. Here's the recipe I used. 400g sugar 400g eggs 180g lemon juice 530g butter Whisked the sugar, juice and eggs and heated until boiled and thickened. Then added butter and whisked over boil for about 10 minutes. By the time I strained it, there was a pool of butter on top. What are possible causes of that? Any guesses what happened?

I've been trying to get that answer and no one seems to know whether Californians can still order foie gras from out-of-state or country or whether that would be illegal too. Most people think it won't happen, but the wording of the bill is complicated.

Melatonin pills can trick your circadian cycle. Block out every inch of sunlight in your bedroom.

If they mix up the order, I don't think it's a big deal to send it back. I probably wouldn't in situations like if the steak weren't cooked to the correct doneness. Simply, I wouldn't be comfortable doing that in a business situation. They might think I was high-maintenance.

Woah, I totally missed the marshmellow's moment. Also, I still think macarons haven't hit their peak in popularity yet. I think the next trend will have to follow in the steps of macarons and cupcakes. Adorable little things that come in different flavors and colors. I vote cream puffs.

What I do is pipe them into eclairs/puffs etc, freeze the trays, then pick them off and refreeze them bagged. You take out as many as you need and thaw them an hour before baking. They thaw quickly.

wow, that's a mess. But I do love ice cream cake!

Yes, add me too. Water hitting me in the face is something many can related to with that shaped iced. I don't use my ice maker often, so they start to absorb some really bad smells. Also hate when the ice sticks together resulting in nothing coming out when I press the cup buttom, except little ice chips.

Rotting shrimp peelings, rack of lamb before cooked, beef bones for beef stock.