K8memphis

First I want to thank you each for responding, Xdrixn, Mikey, Alana and Maggie, thank you very much. I can elaborate more in a coupla weeks

When a PC tries out for a job, and they want him/her to do three plated desserts. How much time on average is allowed for them to get this accomplished? Is there an average? Any other pointers? Agh, I'm writing a term paper. Thank you ver ver much.

Wow - you gotta great deal! Happy Mixing To You

Oh My Goodness, that is beautiful. Check out the cherry in the handmade chocolate cup. Where's the I just fainted smilie face?! Wow your first chocolate cake--better than amazing. And to think just a few short days ago you were scraping it off the floor and etc. etc. Gee-ez you did good. No, no, no, for degree of difficulty on your first choc cake you get a perfect TEN.

~ Either ~ 2 cups flour 1 tablespoon baking powder } combine well 1/2 teaspoon salt ~ Or ~ 2 cups self-rising flour ~ then ~ 2 tablespoons sugar } add to flour 6 tablespoons of butter } cut into dry mixture until it resembles cornmeal 1/2 cup buttermilk } pour into a well in the center of the mixture & mix lightly Mix only just until a soft dough is formed. ~ Either ~ On a baking sheet, pat into a circle 1 1/2 inches thick and score 8 wedges. ~ Or ~ Pat into 1 1/2 inch thickness and cut little scones out of it--You want it to be one inch high after cutting so that's why you leave it so tall to begin with because cutting squishes it down. Use the sharpest cutter you have--spray it with pan release so it slides good. The sharper the cut the nicer the rise. Brush with beaten egg or buttermilk. I sprinkled a little sugar on top. Use your softest fingers to place them on the baking sheet. 425 degrees 10-12 mins until light brown (I seem to remember baking them hotter than that for a shorter time. Maybe 450 for 8- 10 mins because I baked minis all the time too. I think sometimes I added some well beaten egg to the cup before I poured in the buttermilk to the half cup line. Serve blazing hot.

He's retired, so maybe you're too young. Hmmmm hint - J.B. Sidecar Ron ← You name dropper you. But wow how totally cool is tha-at??!! I feel totally blessed when someone bakes for me. Umm, didja hypothetically do it??? I mean hyperventilationally, of course

Stevia is an acquired taste. If you don't acquire it just right it tastes like pure shit. My apologies to any Stevia lovers. I certainly did not acquire the right taste. But maybe little Blondie did. << choke, choke cough, sputter >> Yeah, I get it. My kid was sick too and that's what yah gotta do sometimes. And I think it's awesome you're doing this despite the challenges. I'm well passed 50 and have no patience left for it, but sure btdt.

But while I got that the Mom seemed a bit wishy washy saying sugar was 'not so good'. I also see the other side that people who have real allergies with flour know that you can get residual flour into your product from the enviroment. Like a bakery for example where it's used all the time type of thing. Or a home where it was used recently. Sometimes you need a 'clean room' too. Sounds like they are doing more of an elimination diet. I mean she may certainly have known allergies, but it sounds like they are narrowing the list of possible allergens down by trial and error. It actually is a whole control thing. Got the t-shirt on. I wouldn't hardly atempt to make anything for her myself. But you are brave and good for forging ahead. I would find out what the Mom allows her to have off the shelf--like a certain candy or something purchase-able that I would not be responsible for if it bothered the little girl in some way. And I would let them open it too. I would make it the exact product the Mom told me to purchase for her. It has the potential to set you back a couple weeks of testing if that's what the Mom's doing. That's what I would do.

You are purchasing the clotted cream aren't you? I had wholesale prices from one place then found some retail prices that were even more reasonable than that. Geez where was that stuff from? If you're buying it online and you don't have a source, I'll dig around & try to find a packing slip if you're buying it online. Edited to say I have good plain scone recipe too. Easy peasy and way good.

I want to selflessly volunteer to help you taste test

Yeah, and it's in the oven be-cause....you're gonna stick it in the cake??? But hey, come to think of it where are the racks for the oven??? I know we're in different countries here but there are grooves there to slide the racks in & out. But there's no racks in evidence. Your cake will bake much better on a rack.

The only time I got scared was when you said someone should unpack it and put it in the cooler. Agh, you want it between the cut onions and open pickle jar or by the minced garlic & salami. I mean surely they would not have any aromatic fish in there or parmesan, etc. I think it sounds like a great plan. A zillion things could go very wrong but to have it all work out & then taste like deli poo would be a real tragedy. Keeping it frozen is much safer. But of course this is not about safety. But then again it doesn't take much to thaw it out enough to cover with fondant either. I really think I would try to have a bakery on stand by to whip you out some tiers for just in case. They'll be able to pop them out in a heart beat. But just let them know now so they can be ready to jump if you need them. That's what I would do. You gotta let us know how it all goes--hope it all goes wonderful.

I love Miracle Whip. I love it on saltine crackers (?) This is one of the ultimates in comfort food for me. I love it on fresh soft white bread with sliced tomatoes and swiss cheese and a little bit of salt--to die for good. However, my days of delighting in Miracle Whip are few and far between. I've kept my 40 pounds off for over a year. Took off another ten pounds from that --that I currently need to take off again Raspberry balsamic & oil is as risque as I can get these days

Well, sh*t! Baby Shugar!!! Man and you did it good too--allll over the place. How did you do that??? Geez looweez. I mean I can drop stuff but man you did it up nuclear, it's dripping everywhere. Don't hate me for saying, "BAM!" The next one will be great! Umm, put one oven mitt on your hand, set the ready cake pan on the top of the stove, open the oven door all the way, pull out the rack with the mitted hand, set the cake on the rack, push in the rack, close the oven door. Do this quickly so as to loose as little oven heat as possible. What's that cord doing hanging out there???

What about your little sandwiches?

Well the fact alone that you did not die testing it, is promising. But what I do, is feed it to me & family. I never use anything that old on customers. I've had caramel for longer than that & it's been fine.

I like both looks and I think there's room for both. Rustic and Perfect. But yeah it's gotta taste spectacular.

Um,... , could you translate that into Devlin speak? ← K8's saying Private Message her. I don't think you're allowed to sell on the forums. ← Ah.... Gotcha.... Although I gotta say I've read it over again, and again again, and I'm still stupid about it. But anyway, yes. Thank you. What a good idea. ← Yes, mods = moderators or hosts of our egullet forum (big brother zap = gently chastise you for doing whatever is against the board policy pm's = of course are personal messages that you & Curly Sue can send back & forth to each other to see if her wanting to sell and your wanting to buy could be a match. If you look at the grey line beneath every post, on the far left under the poster's name you see a little blue button that says "PM", If you click on that it will give you a way to write a personal message to that poster. My mixer has a weird plug and it's a 220 and we haven't hooked it up yet because I just have had a few casual orders that I can handle with my other ka's. But I'm gonna try to ramp it up. And get my oven hooked up too--maybe switch to an electric one, mine's gas. Umm, but I LOVE mixers and getting mine was a hoot even though it's been a dust catcher for a coupla years. I actually found mine when the bakery girl in Washington here on egullet was looking for one. I found that deal as a pick up only in Nashville, agh OK Memphis to Nashville I can do that!!! So you did you find your new mixer???

I baked for years on stones and I never had that problem. I make uber fudgie brownies with very well beaten eggs. Baking is such a strange ironic process. The reynolds wrap is not the reason either. Umm, how long are you beating this mixture? Exactly what kind of flour are you using? And what kind of pan? How thick is your batter?? edited to say--Ok I re-read your process. Adding the eggs one at a time is working up the gluten in the flour & you are making chocolate bread that is why it is doming. Use beaten eggs. Put them in all at once. This will improve your brownies but I still think you need a bit more liquid in there.

This is getting interesting! Ehh, before some mod zaps you, in love of course. Maybe do pm's

Ain't even 'sposed to wear it on your nails. Nice try though.

I gotta Berkel. It's not hooked up yet I got a beautiful deal on it on ebay. $600! But more important than the brand is how heavy is the machine to the type of product you are mixing. You can get a weany mixer in any brand and be in trouble. Except I don't think Hobart makes any weanie ones. So so long as the other brands are heavy duty enough for your stuff. So what are you mixing? And yeah all those brands are fine.

Hmm, wouldn't it be cool to have a little device in there that would determine dna or finger prints or something & it would zap the sh*t out of the wrong set of fingerprints or dna that tried to walk off with it???? Like clappers on steroids.

Oh my yes, deliver me! Right as in their way. Ever the more when they have three years experience and you have thirty. The half cannot be told.