JeanneCake

I do, too. I'm required to maintain certification (its good for 5 years) because I own a bakery. I can opt to just take the test to renew my certification but I always choose to take the class and i always get the book that goes along with it so I can use it to study and have as a reference. Around here it costs $125 for the class and the book; you will get so much more out of it by just reading the book because the class is mostly just watching videos. There are practice questions you can find online just to see what the test is like (keep in mind that the questions are sometimes phrased to deliberately mislead you!) There have to be some kind of guidelines about community fridges in your area; maybe the sponsor knows if there's anything to be aware of. And if there aren't, I'm of the mind to "don't ask, don't tell" but if a Mrs Kravitz does tell, you can eliminate any fussing by showing your certificate!

I love reading about what you're doing and I know you are making a positive difference in the lives of the people you are serving. At some point you may well be facing scrutiny from the law of the land (or not) so I would encourage you to take that ServSafe class because if you are ever challenged by a cranky person or authority, you can show the certificate and while you may not be producing in a certified kitchen, you are following food safety guidelines. Takes some of the air out of the argument, so to speak. I think that's all the comment was about: be prepared for the challenge so you can flip the narrative from a position of strength (knowledge). Edited to add: what i meant by "cranky person" is someone in your neighborhood who sees what you're doing and wants to ruin it.

I wonder if snipping out some of the bristles would be helpful? (by creating a small gap between the bristles) Did you use the brush like this \ / in the mold? Would it be different if you turned the brush 90 degrees so it was more "narrow" as you swiped the brush in the mold? I use a fan brush for painting on some of my cake designs. I'll sometimes flip the fan brush from "wide" to "narrow" to get the look I want because a round or flat angled brush is too much for a thin vein. this might not translate to chocolate work though....

To my untrained eye, the biscuit looks very very thin and it is also well docked so perhaps it isn't as crispy (but not a soft sponge biscuit either). At the end of the layering and then cutting on the guitar (where they are taking them apart), it looks like there is a chocolate backing/coating under the biscuit. Im not sure it that means they first score the back with the guitar and then flip it to cut through? Would you do that (as a chocolatier)?

small snack size or sandwich size ziploc bags would be ideal for that sort of thing. I'm also thinking I should send you some of the Rancho Gordo beans I haven't had time to use! Thank you for doing this. Food insecurity is one thing that absolutely breaks my heart and I've been doing as much as I can these last few weeks; I'm using coupons from warehouse clubs to buy toiletries and diapers for local food banks; and the little bits of things we don't use (a leftover half case of pears, milk that "expires" in a few days from a delivery instead of the usual 20-30 days) and when it feels insurmountable, I remember that we are all part of a rising tide to lift our fellow boats so they don't sink.

Sorry, I don't have much to offer in terms of help. But, are you in the US? I've been under the impression that tonka beans aren't allowed in the US but are ok elsewhere in the world.

I used to make a chocolate chestnut cake for christmas but it was a hard sell in the shop; generally the older clientele liked chestnut better than their younger counterparts. I also had a long time customer order a chestnut mousse cake for his wife's new year's eve birthday for years and I had better luck with the Clement Faugier brand (green and white can); it was just pure unsweetened chestnut puree. The Vanini brand has sugar in it so just be aware the puree can be sweetened or unsweetened.

Maybe warm up the mixture in the oven (put on a pan lined with foil) to loosen/melt the chocolate? The next time you make this I'd add everything all at once (except the oats) and when it is melted and somewhat homogenized then add the oats. You want the sugar to melt (so it isn't gritty) but I think cooking for a minute then adding the PB and then the oats cools the mixture quickly and makes it set up.

Would you consider adding sliced/diced peaches in the filling? Peach can an elusive flavor so a concentrated syrup can help boost the flavor. I'd suggest a judicious use of spice though; you don't want to overpower the peach so maybe cinnamon in only one element? Maybe in the feuilletine? Possibly infuse some thyme into the peach syrup with allspice?

We use the recipe from The Cake Bible - it's based on yolks, butter, lemon juice and sugar; it can freeze. We use it on cake layers, we use it to flavor our buttercream. You can add an extra yolk or two if you want it to be thicker; you mix the yolks and sugar together first, then add the lemon juice and butter and cook over medium heat (stirring constantly) and cook until it gets to 186dF; strain and add some fresh lemon zest if you want.

In my young adult days living in NYC, my friends and I had a Saturday (mid)night ritual: NY Times crossword and Ben and Jerry's NY Super Fudge Chunk. It's still a favorite (along with Haagen Daz Chocolate-Almond coated vanilla bars).

Thank you Shel, there's one in my cart! The handle broke on our cheap grater, this looks much sturdier.

Yeah, I'd get in on that too! (a CSO) Kenneth's description of the air fryer spring rolls did me in. Now I want one too!

Is this delivery place specializing in "pizza"? or pizza is just one of their offerings in a multi-page menu? It looks (from the photo!) that they're just cutting/pasting the pizza image onto the wooden board.... wonder if they ever sell any of these?

I like what I like and I doubt I'd change my eating habits if I ever had such a windfall. Maybe I could afford to indulge in what I like more often (champagne, fois gras) than once a year. But the question makes me think of what I would really miss if I couldn't afford it anymore..... just today I was wondering what else we would/could have for Christmas dinner (usually I get a beef roast like a prime rib) because the price of beef is just insane....