K8memphis

It is similar. But I would not expect it to perform to impossible feats like Bisquick does. Butter has water & milk in it and melts more than shortening. It might work but I can see it getting soggy and dense rather than it should in the impossible series of stuff. To me it's like the folks that wanted to make a better German chocolate cake by improving the chocolate. Fine but you can't call it German chocolate then. Shortening is integral in those formulas and it just wouldn't be the same.

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.

She's a nutjob. Did she drive over to pick up her food?? What about reimbursing her gas money. Did she take a hot shower to be presentable to the world before she got in her car and picked up her sandwich. Hot water ain't cheap either. She's probably related to the lady that cried when she looked at her Barney cake she had ordered. I mean Barney's pretty ugly but that ain't our fault. Hey she might be the Barney lady herself. We're both in Tennessee. Ask when she comes in if she likes Barney and see if she tears up. No no no don't be that obvious just hum a little Barney under your breath and watch if big ole tears don't well up. It's gotta be her!! But that was a dang powerful bad ham sandwich to be able to shitcan the fruit tart and the cookies in one soggy hammy blow. But her drink was soggy too??? Nyah I don't think so. You gotta draw the line somehwere

Did you contact Berkel?

Wow but ain't that cake the bombshabomb! Geez, so sorry about the mixer mix-up. It's just totally awesome that you have been so caring for your friend and that my suggestion was incorporated into the mix. Thanks for making my day too! And first picture posting as well wow history is being made!!

Yeah, like Annie said frozen plus I use a big butcher knife and I stand on a step and just lean into the cut. Easy peasy, smooth, clean pretty cuts.

It might work. Add the cornflour too. If that does not achieve the firmness of a cheesecake you can still use it to be a great sauce on top of a cake or pie or brownie.

I like the ice cream idea. Because to me, those ratios are all off--out of whack--so if you add a gelling agent you will have a milky jello-ish dessert? I vote ice cream unless you go to the store and get some instant pudding to flavor and bodify the goo. It needs body and the idea of gelling isn't gelling with me. Like I would say use a starch or agar or gelatine or something if it was loose. Since you say it is watery, basically a liquid I can't see the gelling idea really helping. Ice cream or go to the store. What about soaking up some nice brioche or something and make a bread pudding? I know I know tres leches!! (I can't stand tres leches but) that would be a good base for that. You need something to suck it up. Like bake a cake and pour the goo on it. But probably do the gelling first then pour it on. Maybe somethign like that???

I'm not real good with converting to (my familiar) ounces from grams & stuff but isn't that a lot of milk? Is it about a cup and half? edited for clarity

I'm kinda liking the idea of gently adding some beaten eggs and baking it. I don't know. Or do you have any instant pudding? Instant pudding should firm it up without baking.

My husband's birthday is Thursday so we decided on a Sylvia Weinstock recipe that we love. I put the eggs in whole though, I do not separate them. And we are going to use a fruit compote on it topped with some whipped cream. Served more in a dessert style than birthday style. But for a more birthday approach, I'd whip up some swiss meringue buttercream and make a filling out of the fruit. Bake the cakes in 8 inch pans and tort the layers and I'd also use a simple syrup Garnd Marnier splash on it too. Just squirt a little on each layer as it's assembled. Then you can use the lemon peel for garnish. Before you said lemon peel I thought chocolate cake with chocolate icing all the way. Raspberry filling from K8 I made one by putting a 10 oz bag of thawing frozen raspberries (from the grocery store freezer section) or use fresh into a heavy sauce pan with a peeled diced tart apple like a granny smith and one third cup of sugar and a squirt of lemon juice and brought to boil stirring often while cooking gently for about 15-20 mins. *Then in a little cup mix 1 tablespoon of cornstarch and 2 tablespoons of water, then pour into bubbling fruit stuff stirring constantly for another two minutes. Cool, puree in food processor and then strain out the seeds. Add almond extract if you want. Be sure to securely seal the edges of the filling with buttercream. You can actually use any combination of berries. This is not difficult and the fresh bursting taste is well worth the little bit extra effort. Enough for a quarter sheet. Yum Yum *If your apples are nice & tart you can omit this step. It's insurance. Maybe somthing like that??

Awesome artwork, great stuff!! !!!Yay!!!

<high five> I realized that I twirl the onion a bit too in my hand. And you don't have to complete each horizontal cut the first time across. The onion is already cross cut so you can cut part way across horizontally and then turn it around in your paw and cut that remaining lopsided section off horizontally.

Woooooo... this picture made me wince ← Now now, I was posing for the picture, showing the dice, not cutting at the moment. And I've been doing it this way for decades. It works for me. Definitely don't do it if you can't handle it. I can get a miniscule perfect mince. However, I'm not alone in my lunacy. I eat my peas with honey I've done it all my life It does taste kind of funny But it keeps them on the knife. by Anonymous edited for spelling

The beauty here is that you can still cook. Y'know like if you left a teaching or a power broker type position, you cannot as readily find eager students or generate big deals in your spare time. But you can still cook and make lots of people happy. I'm glad you got a raise anyway! Best of the best to you. Ever consider staging in other areas or anything like that?

This shows the crescent shapes you can get when you cut from stem to stem then cut toward the center like wheel spokes as was mentioned upthread. But for a diced or minced I hold the onion half in my hand and make partial cuts across both ways. I guess it's kinda dangerous but I've never cut myself... very deep. This is like a quarter onion, usually I would use the whole half. And I only cut down like an inch or so depending on the size of the onion. Then cut across to get the nice dice. But you can get it real real fine this way. Love that. Love onions.

I don't know. But maybe consider contacting one of the bakeries themselves? It's so easy nowadays with all our online abilities. Just a thought for you.

Interesting. The bad places here are just the regular restaurants. You begin to wonder if they might be putting forth energy specifically to get it that sh*tty. We prefer to go to some of our local bars because the food ranges from really consistent and great to exceptional at many of the them. I really like this Chef-boy-wonder story. He was pulling the weekends at a big hotel in Austin. He was kinda troubled and said, "Mom, when I come out into the dining room they look at me funny." I said, "What? Have you been butchering and you need to change your jacket or something?" He said, "Mom, the food is so bad when I come out the guests look at me weird." I said, "Well everybody knows it's just hotel food." He was so relieved he thanked me for saying that. I asked him what did he expect? He said, "When I worked at The Blue Monkey (bar here in Memphis) they clapped when I came out of the back."

Yes it's to get the whole wheat flour to pop up to make that big dramatic dome on the muffin. Kinda seems like a lot to me though too. Interesting that it's two and a quarter teaspoons a very carefully measured amount. Probably necessary to push up against that melting cheese too. Makes sense I guess.

Thank you, kind egullet friends. And wouldn't you know that's green food coloring mixed in that theatrical white stuff actors use. Good thing she wasn't dressed as a chef. She gladly would have chopped him for salad many times over growing up and even into last week I'm sure.

Quite a few. It was fun because I had plenty of time and I could back this up beautifully where the bread sculpture was done way early, the sleighs, the flowers, pussywillow, so many things could be done so far in advance. I did work long and hard on it. But I so enjoyed the challenge.

Ok I am somewhat recovered from my journey into cyber space jet lag (doing the webpage) So here's a coupla shots for all my buddies here, some not shown on the webpage. The mixer in action. I really need to try the sugar in the cream puff batter thing. Using half toothpicks punched into foil covered styrofoam to make the pate a choux letters stand up. Easy Peasy. I'm gonna try choux for wedding cake monograms. See if I can successfully paint it white. So easy and user friendly. You can get so much nice detail. (words) My first bread sculpture. I baked the lattice part weeks early then just added the other and re-baked the whole shebang. bread More chocolate piped snowflakes. Cheese sticks before being transformed into wheat with an edible marker. The Lily Pond. In the immortal words of the cigar chomping, grinning George Peppard on A Team, "I love it when a plan comes together." (pond) edited to say: Is that swan doing the side stroke? More to be seen on acmecakes.com--see link in first post.

No but I just became aware that we can have our own US stamps printed with whatever picture we want on there. My girlfriend had her daughter's photo put on postage stamps to mail out her graduation announcements. Cool huh? I haven't done it yet but you do it online at this site. Brides will love this. http://photo.stamps.com/

pork rinds with ginko Yes I tried the Diet Plus. It was pretty good but I think the acid in it still probably eats your gums. Can't have everything. I'd pop for some Coke that could dissolve cellulte, bring world peace and free us from the pod people. I'm sure it's just a matter of time.

Clickety here, please. I did the food and the table decor. The snowflakes are piped chocolate. The pate a choux is all just piped. I never make sweetened pate a choux. I just use the old recipe out of the New Doubleday cookbook. Works every time. Umm, I think the biggest issue with it is to bake it off long enough. Should I add sugar? I've got the Ong recipe but it just seems so cluttered with ingredients although I bet it's awesome. The dang gingerbread wafted it's noxious fumes over my sugar crazed soul constantly compelling me to eat more cookies. It wasn't my fault! Umm, the cheesesticks were awesome! I thought I overdid the cayenne because I wanted 3/4 of a teaspoon. And I used 3/4's of a spoon that measures one and a half teaspoons (in other words a half tablespoon measure). Oopsie but they were a big hit. I shoulda got pictures of people eating the stuff but...I'm not that great at the photos. But one girl ate the chocolate snowflake just like you would eat real snowflakes. Mission accomplished!!!