K8memphis

Best fast food ever is nuts. Great to mix with currants or other yummy dried fruit.

a) he can do his own laundry, and even learn to iron "heavy on the starch" Chef-boy-wonder himself in the days he was previously known as chef-wanna-be (Bears striking resemblance to tomato boy there.) b) hope that eventually he gets a gig with laundry privileges But truly going all cotton helps wonders like Alana said. I've gotten that nasty grey stuff out before with some of the products already mentioned. And washing over and over and over.

I went back & forth & back & forth over the little video and there seems to be ten rows high-ish give or take and across the front it's three cakes wide. It's not solid cake all the way through & through. So roughly figure the car is twice as long as it is wide ish gives you 3x6x10. So like that would very approximately be one egg per cake. Still isn't much but..I bet they used some powdered egg white or something. I would love to get the home economist on here to talk about it! That cake seemed very forgiving and uncrumbly. They baked the heck out of it too.

Lovely post, Maggie. That's what I mean. I Love making them but I'll be da... if I wear one.

I would wear one like this!! Catch me in the right mood and I'd... No but seriously, I only wear aprons in a commercial setting if I have to. Depending on the type of work I'm doing. If I'm slogging though setting up cakes and getting gooey crumbs & juicy fruit everywhere yeah an apron might be nice. But for decorating & stuff, nah. To me, and I've made aprons as a girl but never worn them, an apron at home means something I've fought against tooth and nail. I'm not the servant of the domicile. You're gonna do your &$%# chores or I'll make good on my favorite apron ^^^^ Rahhhrr!!!

I got the impression it was different from regular cabbage but I could be wrong. Maybe it's baby cabbage or some certain variety? Super fine sliced regular cabbage is not delicate, not mine anyway. It doesn't get soggy even when you cook it. This has been my experience. I cut it this way for a soup I make and it makes the cabbage become like 'noodles' and I fry it sliced super thin and stuff like that. It's very hearty tough stuff. Nothing delicate about it till you cook the bejesus out of it y'know?

I think it is at the least one of the kick-ass-in'est cakes ever. Put it this way, top that, personally or in print somewhere. I'm still mad at myself for not participating in the construction of a ginormous gingerbread house here in Elvistown some years ago. The guy was building another one to break his own record. It was two stories high as I recall and he took helpers on and I didn't help. <where's the cut yourself deeply smilie face> And I was through with cakin' and had a heavy duty job & bladeebladeebla. Yeah he said this was his last one hahaha I know he's said that before. Wonder where he's building this year?? I'm pretty sure the point of the car was not the serving and eating of it although I could be wrong. But I'm so very curious about it only having 180 eggs. Did I read that right as the ingredients list sailed past? Fifteen dozen eggs. Lessee 15 x 12 = 180. That ain't a lotta egg man.

Dole explains it as delicate tender cabbage. Y'know how some cabbage is pretty hefty. This must be a special variety that is fine and un-hefty. The Dole website shows it packaged already sliced in a bag. I mean I've never heard of it before either.

Well I've never eaten there. But I've seen that video too. Just every detail is supremely manicured yet guests feel very comfortably pampered. Patrick O'Connell is called the Pope of American Cuisine hence the chanting and choir boy gear is the norm. I have read that he dearly loves the magic between the g-force drama played out in the kitchen constrasting and resulting in the serene drama played out in the dining room. The two worlds coming to crescendo over the songs of the food. He's such an artist and says the food communicates with us. There are three full time florists. Geez Louise. A real cool real unusual thing about The Inn is that there are windows in the kitchen, ginormous pretty windows. They print a personalized menu for you that becomes your momento. There's a gift shop where you can get dalmation print items & cool stuff. If five people are dining at one table, five servers serve them simultaneously. They get food grown locally still warm from the field. I'm incredibly impressed with the place. I've got both his cookbooks autographed. He started from beyond scratch. The place was a garage. I've heard the breakfast is to die for.

Just insanely cool!!!

I think adding some corn syrup enhances that shiny business effect. Plus I put some butter in mine. But I'm not positive. But more people will answer especially since I said c-o-r-n s-y-r-u-p.

Click here and then click on the "See the baking of" in the left corner, Just start clicking and following all the foodie things and all the lifesavers and when you get 'inside' you click on stuff that takes you to the most charming video ever made. I am in love! don't care where they put the steering wheel I want one!!! And for someday when the linkage expires, it's a full size car made from cake including the engine and lights and interior. Inside the lights are placed dragees to reflect and then the red covering of a light is placed over just like a real tail light only it's edible. And the outside panels of the body of the car are made from poured rice krispie treats and it's all more than beyond amazing. The hood really opens up and you see all the detail of the engine, done in cake and candy.

I have no idea why you do it, but I love it! You start off with good intentions . . . ← I totally love gfron for this certifiably neurotic mental picture. Made me belly laugh too. If weighing something was a golf swing, 'starts off with good intentions' and follows through with passion. (I) Effing love baking!

And I got her a waffle iron for a wedding gift

I don't know. Stuff like that is so easy peasy if you've done it before or if you have someone show you how. I've been baking so long, I inadvertently sabotage my daughter when she's baking. I'll say it's real easy But we've come to realize that my 'real easy' is not exactly her 'real easy'. This is funny, years ago she was going to 'start baking' so I gave her a choice of what she wanted to learn. I mean she'd made some cookies and cakes previously. So she wanted to do belgian waffles. There's a lot of steps in there, separating & whipping eggs, activating yeast, I can't even remember the formula now. But it took her all day. She didn't pick up the next spatula for ten years Poor thing.

Sorry, I just can't shut up. But the big deal is one teensly little change in baking, like stuff you can control, to sift or not to sift, or things you cannot control, how the heat in the oven cycles, or the humidity that day can totally change your results. That's the precision part of baking to me. Trying to get that exact same balance as before. Or using the last batch as a basis to tweak the next batch this way or that. I love baking. I especially love quantity baking. Biscuits, pastry, cookies, cakes, pies, bread bread bread alll of it! To me that's where the precision comes in. Getting the same result as last time. It's like a new mad scientist secret formula every time when you are aware of and factor in all the variables. How cold are the eggs, how soft is the butter, old fashioned oats or quick? Oh drat the butter is salted this time, the eggs are medium not large...

Here's another thought for mise en place--use a coffee filter for measuring the small stuff into. And I have a lot of measuring cups so I can actually measure out two and a half cups at the same time. Or eight cups in one big hefty measure & that kinda stuff. Or I tare out the scale and put all the measured stuff into it's own container.

Well truly, the object of the game used to be, he who dirties the least dishes wins. But geez, what's a few extra bowls after all. It's a burden the measuring impaired just have to carry.

I figure I've done everything wrong at least once (would God it was only once ) so I have added a step where I now measure into a random bowl, then ante up to the baking gods into the mixer bowl. But it's taken me decades to get here. And sometimes I have to re-measure said random bowl contents to see where I'm at. It works! Or I just line up every bowl in the kitchen and fill those with my measured offerings then start combining. Vanilla? I mean sometimes I have to measure out a quarter cup or something specific like if someone is actually paying me for whatever I'm making but otherwise I can't add it correctly without a squirter on the bottle. Would that be one squirt or two? Emma, maybe consider baking off one muffin to try to determine in advance if all is well.

That's a scary question. Yes absolutely, I can't change my modus operandi. I have to cook what I know. But even with my own little Chef-boy-wonder I kinda freak out inside when he comes home. He cooks stuff I can't pronounce much less even spell. He studies potatoes for crying out loud. I mean I'm thinking, potatoes are red, or brown, some are gold, who cares. Oh yeah, we had one of his buddies traveling across the country to a new gig. He was leaving Patrick O'Connell 's to go work for Thomas Keller. hahaha Going from sea to shining sea and he stayed the night here in our little house. I just did my own little thing. I remember I made some spanikopita but it never got served because they had already eaten I think. I can't remember what else I made. They had cookies & brownies to go I remember that. I think we were gonna go get bar-b q if they hadn't eaten. Yeah I was like the cowboy that rode off in all directions. It is a very scarry thought. And obviously these guys are not the big named chefs but they cook not just circles but whirling winds and bright rainbows around me. And it's also true that the chefs I have met have unlimited appreciation for the homemade meals they are served.

Dude, no way. I'm 56. If I'm not an old lady now, I will be shortly. I've been up to my ears in work and gotten a sh*tty take out and it was not cool. I could not go get anything else. I was not only not happy and overworked I was hungry and overworked and really really unhappy. I would never ask for a refund on cookies and a tart and a drink. wtf. If she was of limited means she would not be getting a meal like that with cookies and a tart. People on limited means don't spend more on treats than they do on the meal. Just because you might be old and lonely doesn't mean a merchant needs to kya. ← I'm about as old as you, and I've been in small business all my life, including the restaurant business. I quite agree with your analysis, but please remember my post contained the qualifying words, "... in her own imagination." I try and give people the benefit of the doubt. I've been scammed a few times, but I've also made a lot of sad, lonely and/or confused people feel a little better about unpleasant situations; real or imaginary. And, lest you think I'm lobbying for beatification, I like to think I've come out ahead financially in the long run. ← I get yah. Myself, I totally err on the side of I'd rather be taken advantage of somewhat than be a jerk. And I taught the kids that too. Help other people oh yes. It's easier to recover from being taken advantage of. Being a jerk can become a lifelong commitment. Yes, 'in her imagination', but still, the lonely little old lady is dumping. She is dumping all her troubles into her lunch bag onto Molly and still it just ain't fair. Get a free replacement sandwich maybe, but not the rest. If she was pathetic, a sandwich and a drink. Since she's a bitch, hell no. And the reason being, I've done that and it has the potential to hugely backfire. I have to be fair to me and my business too. I pick which charity case I take on. Nobody gets to direct my charitable givings. Here's what I mean, on a business level, I can't and won't do more for one person than I'm willing to do for each person that trades with me. She'll tell someone else and I'm not gonna give free food. We're kinda saying the same thing-ish. Maybe I've been burnt more. Grace and I were ordering at a bookstore cafe, nice place. The ladies at the table next to us had finished their meal and were chewing the manager a new one about how awful each item that had already been consumed was. How they had driven alll the way there from out of state just to eat there (yeah right) and oh it fell far below their expectations bladeebladeeblah. They sky is falling the sky is falling. They already ate it all. He comped the whole tab. I was creeped out. To me that was wrong. Then there's the story of that Santa Claus man that gave away money. Earlier in his life he had been down on his luck and was so hungry he ordered a meal in a Mississippi diner despite the fact he could not pay. The owner of the diner foresaw the dilema and discreetly dropped a ten or a twenty near the man so he could pay for his meal and save face. The man's 'luck' eventually changed and he became the Kansas City Secret Santa, who every year handed out cash to people in December. Soggy sandwich lady might become one of Santa's elves but...she's got some 'splaining to do.

Some people use unflavored dental floss to cut cake. I've tried it that way but I do it the Alana way. And you want a thinner blade on the knife. Or You can just slash it up and then slather it with ice cream & no one will be the wiser.

Probably will take a little more than that. <dropping my voice and looking around to be sure the coast is clear> I'm thinking more along the lines of an intervention. But umm, I missed some Goldfish cracker choices. There's normal flavored Goldfish, and there's at least four different package sizes. But then not every store carries all the choices either so we just have to do the best we can with what we have.

Owen et al, I am so glad you recorded this taste experiment for eveyone. Because whenever someone bad mouths something so basic as Baker's chocolate it sets my teeth on edge. There's no doubt other greater chocolates but Baker's is not radioactive pond scum. So once again, I am very glad you did this because you piqued my interest with your nice tone and balance. I heard Marcel Desaulniers say that he uses Baker's choco in his stuff. So I always thought shoot if it's good enough for the Death By Chocolate guy it's good enough for me. So all that to say, I just copped some Ghiradelli, some Scharffenberger and I keep Baker's in stock. Dang that Scharffen B was nine bucks for 9.7 ounces. The Ghirardelli was just over two bucks for 4 ounces. And Baker's is same price as Ghirardelli but for 8 oz. I can't rush into any taste testing. I need to lure some victi..I mean some dinner guests over to share the calories with. Cellulite knows no strangers. But when I do, I will resurrect this thread and post my findings. I might get get some Callebaut in the meantime...what's that other one? like vichychoise or something?? Vahlrona vahlrona. To be continued...

Brilliant post, Rachel. When they ask me paper or plastic I'm dumbfounded. I've just been through a maze of decisions, low fat no fat, 32 portions or 84 ounces, carb free card laden, sugar free, splenda, aspartame, trans fat free, 3 apples, 4 apples, 12 oz bag of spinach or 16 oz, dozen eggs or 18 brown white, pateurized, cooped up not cooped up, salt or not salt in my butter or Smart Balance or margarine or vegetable spread. There are multi fricking colored Goldfish crackers, preztel goldfish, cheddar goldfish, baby goldfish or giant goldfish, 100 calorie pack or regular size, flavor blasted, cinnamon or chocolate graham raging out of contol pirahna goldfish. By the time I get to the checkout. I probably can't tell you my address much less decide paper plastic debit credit check put the coins in first or the gold fish will get you. I just say "Surprise me". But no I don't steal bags from the grocery (nor diapers from the hospital. But confession is good for the soul ). Now I will get everything paid for and almost walk out of the store holding something I forgot to put on the counter to pay for. It's the dang cane though. It makes you a one-handed shopper so you're always kinda sticking stuff here & there. And you can't pry your elbows away from your body because you'll drop something and how you gonna pick it up with the stick in the way. So far I haven't been arrested. But Fat Guy, how do you handle jewelry store visits???