K8memphis

Speaking of smelly socks and plastic containers, Chris, did you know that if you want to remove a lingering smell from plastic, you can seal up some crumpled up newspaper in there overnight or change it out over several nights and it will remove the odor. Not practical for feet however.

I like these Snap 'N Serve and these called Snap 'N Lock. Curiously enough both by Snapware. They are square, the lids are very secure, easy to open and close. I usually store my empty plasticware with the lid on. Takes up more room, but it's a fair trade for not having to search for the lid. I do freeze in them, but I don't microwave in them, because it's easy to nuke this kind of plastic but they are probably fine for it. I also use the big whonking rubbermaid ones for dough and icing.

Crazy like a fox, man. During his apology for issue #1 he created issued #2. Think about it. who is she (the owner) gonna side with if I escalated it. Life's too short. No no no, don't waste any energy on that. It's over. And actually my burnout was years earlier, so for that employment episode I logged into 'emminent burnout maintenence screen' and got myself out of there. But the desire and ability to create wonderful foodstuffs remains in all of us whether we can do it professionally or not. That is one of the wonderful consolations is that we can do it every day anyway. F 'em.

Please post when you get it. No pressure. Umm, makes me wonder about your school though. Not that anyone can know everything, but shoot this is easy. Like Lenabo said, corn syrup and chocolate the same temperature. Don't over heat the choco.

In a perfect world, it might be managment's responsibility. In a hotel situation with a nice corporate world with an HR and lawyers yes, mmm good stuff. Let's play hardball! But in most small businesses no. You just need to luck out & land in a good spot with good people. Like I said, I was sexually harassed by the boss' husband in front of her twice. Oh and that was resolved to everyone's mutual satisfaction NOT! So I think it's more that each of us need to be responsible for ourselves. We need to be sensitive enough to ourselves to our own senses to see when deal-breaker levels have been attained and take action before we break. Once you do break, you have that ability to detect deal breaker status already downloaded if you decide to login for future reference. It acts like a force field, lights flash and bells ring, it's log off time! Like a nuclear reaction, you have time to act before final countdown/meltdown. When you are continuously slammed in any pursuit and sleep deprived etc, it's more difficult to see those trees until you wake up to find one up your...

I detect a mega reason there. How cool.

King Arthur has this Christmas tree shaped pan still left on clearance. They had a greater variety in the catalog before the holidays. These paper baking pans are making their way more and more into the marketplace and are becoming more readily available to the home baker which is kinda new. I think it's the fact that it's not a liner for a pan but the pan.

Way too cool on so many fronts! Umm, the whole idea of beans as dessert confuses my head other than the obvious peanut thing. I'm totally trying this brownie recipe of yours, I'll do the fudgey ones. Adding cinnamon, yum! Pea flour shortbread? How does that taste? What's in the glass??? Your pictures are great and the plating is beautiful.

Panettone is baked in paper. You've done or seen the experiment where you boil water in a paper cup haven't yah?

ChocoG., beautiful flowers and stunning cake. Multiple congrats Now all we be sweet goddesses running amuck-colate. Nichi, you can do it!

I think it's the "Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid" part that constitutes enrichment, whereas the addition of barley is a baking issue. ← Steven, yes, I used White Lily all purpose white flour for a while thinking it to be a better product for being all wheat and no malted barley flour in there. But you're right, it did not bake as well as 'regular' all purpose.

I agree that "BooHoo" is perfect and stellar advice for whining. In fact "Get a grip on your ass" was one of my favorite things to 'relate' to the kids. And while I believe there is a time and place for whining, although a little goes a long way, I think Ron's post goes beyond whining to (internal) train wreck, aka burn out. And while it is survivable and you can come out better than new on the other side, unfortunatley train wreck is much more difficult to untangle and burn out leaves permanent scars. But yeah, get it passed yah and go for it.

it's also the best for light crisp fried things. i don't know if it's the barley flour in it or what, but toss some onion rings in wondra, or calamari, or whatever, and see if you don't notice a difference between that and regular flour. ← If by regular you mean all purpose flour that actually has the malted barley flour in it too. Like White Lily brand all purpose flour is all wheat I believe, but 'regular' all purpose is 'enriched' with vitamins also. I think the reason Wondra is so desirable is because it's milled to be extra fine, no lumps.

Wo-ow, I never knew. I hope it doesn't taste like stevia. That was an acquired taste I never acquired. Where's the shudder all over a lot smilie face? Agave syrup sounds more like it. I need to get to the health food store...and even though it seems kinda pricey--it's just as well because for me, that's a good governor so I eat less sweets.

I'm really interested in those brownies. Sounds amazing. I love getting the reports on your tweakings of things.

Lawry's Seasoned Salt. I bought a pound container when I had the tea-room for one dish that I can't even remember now. The kids will probably be fighting over it with the rest of our worldy possessions someday...But actually it really perks up plain Triscuits so maybe we'll make a dent in it after all...But I never buy garlic salt only the powders and man that container is even bigger. I should probably make some seasoned salt with all this stuff...

Ooooh me-e! So I have ordered one as well on the strength of that recipe alone. What an incredible treat to have the author online with us. Warm welcome!

Your formula is off. One teaspoon of xanthan is too much for one regular recipe and it's not needed if you are using real bananas in there. A quarter teaspoon or a half teaspoon max per recipe for non-fruited cakes. And if you have a nice recipe it's not needed at all. It sounds like a cool secret ingredient but it's not so good really. I mean a tablespoon of applesauce (I prefer the babyfood kind) does as much as the xanthan and it adds a great taste pop too, nothing definite, just mmm this is good. I experimented with it hot & heavy thinking I found the secret of the ages, mmmnope. Save it for other applications, whatever they are.

I think it was a great success for your first time. You already knew some of them didn't like rice, they just confirmed it for you is all. Umm, if almost 15% were getting take out--that's a great barometer! I wish you had some big slow cookers, that's what I did my stuff in. You can hold stuff so well in those. !!!YAY!!!

I love the pictures. I totally had the dining room pictured like that, kinda spooked myself : ) The kitchen is pretty nice all things considered. But I can't wait any longer! Did they like the rice??????!!!!!!!

I hate it when that happens! How much xanthan gum did you use? I just don't know what xanthan could possibly add that the banana wasn't already doing. What was your formula? Is this an eggless cake?

I've never heard of a different ratio for different chocolates. Not that that's not accurate, but I've never heard of it nor has my usual ratio of 14-16 oz to a third cup of corn syrup ever not worked. I have 4 oz of real white choco in my warmer melting (I'm not nuking it) and I'm gonna see how hard it is to make with real deal chocolate. It's easy peasy with cocoa butter summer coating or candy melts or almond bark or whatever. I'm not into tempering anything so if being in temper or whatever is important for this I guess I'm screwed already but hopefully it will work, we'll see. ← Mine is looking fine. I melted 4 ounces Baker's white choco very gently in a warmer drawer on low for 30 minutes where it was half melted. Added my corn syrup for another 30 minutes. This way the corn syrup was the same temperature. Stirred it briefly. It all came together. There is one little blob of choco that did not completely melt so I just pulled it out. It's in the freezer cooling off. It'll be ready soon. It is a bit oily on top-no worries I'll just knead it back in. Yes, it's fine. My only problem was that I did not have any light corn syrup so I used dark corn syrup--same same. Slowly carefully melt, gently briefly stir and I can model with it right now, well, after 15 minutes in the freezer that is. But trust me, use the almond bark and add some flavor. No one can tell. It's such an odd product. It's not like something that's eaten several times a year or anything. More like several times a lifetime for the above average person. Save the good stuff for baking and eating. Nichi, what was it they called the folks that can make white modeling chocolate??? edited to say ~ I used just under two tablespoons of corn syrup for that tiny amount of choco.

They are available here in Memphis. I think they Eggland's Best brand. Edited to add correction: No, I was incorrect Egg-land's Best is vegetarian fed chickens. However we do have pasteurized eggs here.

I've never heard of a different ratio for different chocolates. Not that that's not accurate, but I've never heard of it nor has my usual ratio of 14-16 oz to a third cup of corn syrup ever not worked. I have 4 oz of real white choco in my warmer melting (I'm not nuking it) and I'm gonna see how hard it is to make with real deal chocolate. It's easy peasy with cocoa butter summer coating or candy melts or almond bark or whatever. I'm not into tempering anything so if being in temper or whatever is important for this I guess I'm screwed already but hopefully it will work, we'll see.

Wait, under 100 degrees like up to 95? I will defer the final answer to the chocolate wizards here but I think you nuked it. That's too hot for white hence the graininess. Am I close, gurus de chocolate?