JeanneCake

When we moved into our house, one of the deep kitchen drawers (the bottom of three drawers) had a sliding cover on it and my mother wanted to know what it was for - storing potatoes and onions. We'd always kept them in the basement growing up so she was unfamiliar with it. I thought the drawer was foolishly placed next to the oven! We bought the house after the builder made the countertops/cabinet/trim/door choices so we weren't able to pick our own.

here's a link to the Silverwood cake tins I mentioned: round 3 inch mini cake tin It's a lot to spend for one occasion though

are you talking about baking them or assembling them? Years ago Silverwood made tins for individual cakes (I think Squires Kitchen sold them). When individual cakes were popular for weddings years ago, I found the best approach for round ones was to bake a sheet of cake, (level it/torte it depending on the height) cut it using a round cutter and then use two layers of cake and a layer of buttercream filling to assemble. If you wanted a tiered mini cake, then go with something like 2.75 inch bottom and 1.25 inch top. The top is kind of useless if you want to know; it's difficult to do two layers of cake and a layer of filling in this tiny round size. I ended up just cutting rounds of cake for a top tier if the client wanted that look. If you wanted square mini cakes, and you are very steady with a long knife, you could assemble a larger rectangle (layer of cake, filling, layer of cake), chill well and then use a ruler to mark the top and cut the size you want.

My mom sold Princess House crystal when I was growing up and The Cake Plate was the most coveted item they had! I think it might have only been offered if you hosted a party and the sales were above some number. I have to wonder how many people ever really used it. I also remember we just kept everything (baked goods) in a bread box. A fun game to play with the younger generation is to ask them if they know what a rotary dial is, or a bread box....

I think the author is trying to give options for a sugar free version?

Thanks! I haven't had this before; usually when we get Thai take out, it's a noodle dish or a fried rice dish; or massaman curry; my husband loves tom yum soup. We don't usually get an appetizer which probably explains why I'm unfamiliar with this. I found this recipe online, what do you think? Homemade Sweet Chili Sauce

Having learned about gochujang only because someone posted about Eric Kim's buttered noodles and it's now become a staple in our house, I'm interested in this sweet chili sauce. What's your favorite way to use it?

The kid is thrilled with the book, he can't wait for the wok to arrive (any day now) and the Staub is scheduled to arrive May 6. He's excited! Thank you for the recommendations.

I am intrigued by the pretzel shortbread! What's it like? Crispy? Crumbly?

So far, all I've decided on is the book and the flat bottomed wok that @blue_dolphin suggested (I got the 14" one). That Staub that @weinoo suggested looks pretty nice, and is the same price as the AC MOAP and I agree the size is more appropriate for the quantities he's been cooking. I ordered the wok already but now I'm wondering if I should see if he has a preference for the Staub or the MOAP. Maybe it's better to get the Staub now and save the MOAP for next year ....

This is a very good idea; I can get him a cast iron skillet at Restaurant Depot (they have a number of sizes/shapes) and I can order the book; what kind of wok would you suggest? I'm looking at wokshop.com per Kenji's recommendation....

That's the one! I suffer from the "go big or go home" mentality (plus at work I'm routinely prepping/baking for a crowd so when someone says "the little mixer" I'm thinking the 20 qt Hobart....) He's a big kid (6'4") so he could definitely manhandle the pan (pardon the awful pun); and he routinely makes pork tenderloins, chops, chicken piccata, that sort of thing where you saute the protein, and add other things and then let it simmer or bake. He's been using cheap TFal cast-offs from Home Goods and I just think he's ready for something sturdier and that will last longer. I had to hide my big Calphalon saute pan and my Bourgeat pans because he wasn't careful with them so this could be "his" pan and I won't care what happens to it because it's his but maybe *he'll* take care of it because it's his. So I guess I'll get one for him and surprise him Myself, I'm lusting after a 3 qt Falk saucier but that is going to wait until he moves out!

All-Clad is sending multiple emails about an Infamous pan, aka Mother of all Pans. The hype is, they only make it available once a year (I don't pay much attention to the sales so this could be just another sales pitch for all I know) It is a "limited edition D3 stainless every day pan" that's along the lines of a 6 qt skillet/saute pan; it includes the lid. I'm half-heartedly considering it for the kid, who would benefit from nicer pans to cook with as he is getting a little more adventurous with his cooking skills. This seems like the kind of thing he could saute in then put in the oven to finish. Is this a waste of $150 or worth taking the plunge? If he damages it, I won't mind because it's not 'my" pan he's not allowed to use my good stuff LOL But i wonder if this All-Clad factory sale thing is just a gimmick to sell off cheaper versions or if it really is factory seconds that are first rate and just have packaging flaws?

Fortnum's is my favorite place for tea; I absolutely adore coronation chicken!!

It's human nature that we let one less- than-stellar review live in our heads for so long,I do it too. Why does 1 negative review outweigh 5 good ones?! Don't let the pissy people get you down! You're great at what you do