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JeanneCake

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    http://www.jtcakes.com

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    greater boston area

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  1. I love to bring either the lentil salad from The Way to Cook (Julia) or the Sweet Potato Salad from Thrill of the Grill (Chris Schlesinger); both are fantastic, hold well at rm temp and generate recipe requests The tomato dish reminds me of the Tomato Pie in one of Laurie Colwin's essays (in More Home Cooking); it's a biscuit crust in a pie plate, lined with thinly sliced fresh or best quality canned tomatoes, minced garlic, shredded cheese and topped with the rest of the biscuit. She says it's fantastic when reheated so the cheese is just melty enough.... I might have to have my own pot luck so I can try some of these, they look and sound wonderful!
  2. I am indulging in my latest obsession, Hobnobs. I've loved Digestive biscuits for years and covering them with milk or dark chocolate is, to my taste, wonderful!
  3. I sometimes wonder if it has to do with the amount of dough at the bottom edge of the pan - you roll it or pat it into place and it's possible that you can make that join thicker (stronger)? This sounds like a question for Kitchen Arts and Letters! Or Nick Malgieri. (I was going to say Fred Bridge or Natch Waxman but sadly they are no longer with us
  4. At the risk of hijacking this thread, I had to look up what SteakUmm is/was because I've never even had a cheesesteak sub (If I'm going to have "steak" it's going to be STEAK and not a facsimilie in any way shape or form). I found a very old article about a Steak-Umm mobile truck going around DC suburbs. What you didn't know about SteakUmm This part made me think it's SPAM but with beef: Say your visit to the Steak-umm truck is so inspiring that you pick up a box. There’s more to do with them then craft a drunk food Philly cheesesteak. Stick Steak-umm in fajitas, quiches, egg rolls, stromboli, Sloppy Joes, shepherd’s pie, breakfast burritos, and chili. I've never had SPAM either, I live a sheltered life I am, however, VERY familiar with Nathan's
  5. I am going to hazard a guess that the apartment kitchen will have an automatic dishwasher - but consider how often you'll run it and you might want to keep place settings of dishes/glassware/cutlery for 8 so you don't have to wash something every time you use it. We've basically given up on our outdoor Weber grill in favor of the Philips infrared grill; it's the perfect size for one or two people IMHO (if you ask my son though he would tell you it should be bigger or that we need a second one!). So if you like grilled food, this is a good tool to have. Agree with what Orbit and Liamsaunt recommended; I would suggest a muffin tin as well (it can be used for baked goods as well as making individual frittatas or meatloaf. I would say to do a 12" saute pan if you have a choice, as well as a small one if you want to make scrambled eggs or an omelet for one. You might want to keep a hand mixer if you have one, but I wouldn't go buy one if you didn't. A whisk is helpful too. A blender can be useful for pureeing soups, making sauces (peanut sauce!) and crushing ice for drinks but to be honest the only thing we use ours for now is to make peanut sauce. Well, the kid uses it for smoothies so there's that. Consider how you will store leftovers, how you will store grains/flour/nuts if you use those - as Jo says, Rubbermaid is great for that. Good luck, and congrats on your own space!
  6. JeanneCake

    Oreo Cookies

    This is just wrong. Kind of like when TV shows "share" a cast and do a crossover episode that usually comes off very contrived 😆 Pretty soon they'll pair oreos with pretzels. Or potato chips. Or cheez-its.
  7. Indeed, what a treasure! Enjoy every minute of reading it. So interesting to read and discover how life was different then, how far we've come and how far we haven't ....
  8. That is a lovely cake, @Kim Shook! If you really want to gild the lily @AKS613 you could cover this with green marzipan, put a fresh pink rose in the center and call it a Princess Cake (Traditionally a Princess Cake is a dome of whipped cream on top of the second cake layer but the inspiration is there).
  9. cream cheese is sweeter and somewhat dense by comparison to swiss meringue. You're layering a lot of almond in there and the raspberry is a nice tart counterpoint to it. You could just do vanilla bean swiss meringue, you don't really need the white chocolate IMHO. We don't use cream cheese frosting for the exterior of a cake because it has a tendency to pull up crumbs and can be frustrating to work with. When I've had to use it on the outside, I just mix it longer so the color is lighter/whiter.
  10. I have a LOT of cookbooks, probably in the upper hundreds in terms of count. I read through them like novels, I write in the ones I use most often. So for me, the book in my hands is part of the adventure (even if it is a culinary text or the compilation of essays from Laurie Colwin) and it's not the same for me scrolling through a blog on my phone or computer. The next generation feels differently I am sure. I had to go look up what an NFT is and I agree that NFTs don't add much to cookbooks. I've regretted loaning out all the cookbooks I never got back from the people who borrowed them (my original copies of Great Italian Desserts from Nick Malgieri, Jack Ubaldi's Meat Book, to name just two) so perhaps I might be coerced into buying a digital copy just so I could have the recipes again (I bought another copy of the Meat Book and I can't get another copy of Great Italian Desserts as it's out of print). The only books that have ever fallen apart on me are the ones I've used constantly - The Cake Bible, the Pie and Pastry Bible, Rose's Christmas Cookie Book, Maida Heatter's Book of Great American Desserts, Mastering the Art of French Pastry and Julia Child's Way to Cook. The books fell apart because they were *well used* so I bought second copies of them once I realized I was in danger of having to use elastic bands to hold them together!! I expect that when/if we ever downsize, I will donate my cookbooks to the library. I hope they will want them by then.
  11. Such wonderful photography (as usual!). I have both books in my Amazon cart right now, since I needed a folding cart for work otherwise I would have gone to the local bookstore. Thank you
  12. I don't have any experience with the machine. I did see a short video posted by Antonio Bachour two or so years ago about it; he may respond to an.email inquiry if you reached out. He travels a lot (based on his social media posts) so it may take a while to get a reply....
  13. If you're in Jersey, then go get the pie version from Carlo's bakery and see if you like the filling and the topping; then buy one of their cakes and see if you like it. I've never had anything from Carlo's and my guess is that they (being a huge bakery/manufacturer) are likely using custom-formulated cake mixes to ensure product consistency but maybe they are making something similar to Mazur's. Then see if they make a version of this cake. The checkerboard cake is simply chocolate and vanilla cake poured into a pan (usually with an insert designed to keep the batter separate while you pour it into the pans). Maida Heatter has several cheesecakes in her various books, all of which are heavier/denser (her choc/vanilla bullseye cheesecake is dense, you can just make the whole thing vanilla if you want, Book of Great American Desserts). By contrast, Rose Levy Beranbaum's (the Cake Bible) cheesecake is light and more delicate.
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