JeanneCake

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

B: sell with a closer best buy date.

You might want to puree the cherries and add that to frosting.... If you decide to reduce the cherry juice, do it in a large glass measuring cup or batter bowl and microwave it. This will allow it to reduce without caramelizing the sugars and getting a cooked taste. Rub a little oil around the top to help contain it if it starts to climb to the top and threatens to bubble over.

I was going to suggest a metal pan extender, we use fiberglass ones when I bake sheets of cheesecake or brownies. Pan extenders are made to fit a half or a full sheet pan, and they can be metal or fiberglass. I think the Detroit pizza pan is a better long term option though.

It was JSAW Mastectomy Designs; I couldn't find them just now (I bought them in 2019) so perhaps they are out of business now. But there are other companies doing the same thing now. Possibly talk to an orthopedic doctor, or a plastic surgeon (I was lucky enough to have an amazing plastic surgeon and he also specialized in hand surgery so he did my carpal tunnel surgery after the BC) and get their input about how people use their hands/wrists after injury.

I don't think of this as a wildly popular mainstream type of device; it's more along the lines of a specific, limited (?) demographic like those sites for people who have different shoe sizes, or modified clothing for disabilities. I needed to shop for clothing after a mastectomy, a very specific type of top to allow for keeping the drains in place, and being able to snap it closed/open. I only needed it for 3 months but it was a lifesaver and then I donated them. That's what I see this device doing.

I don't think that's a big ask at all. Tell them that's what you're craving. If you have anyone who routinely cooks Italian, ask them to make you pastina If I lived closer, I'd make it for you. A catering company or personal chef service would likely do it too. Pastina was what we kids got for dinner when my parents were going out on a Saturday night; it was the first clue we were getting a babysitter that night LOL so I completely get that craving.

maybe useful for someone with limited mobility (in a cast because of a broken wrist/arm, for example) or a home carer for an elderly person who could load it up with eggs and then they can have an egg if they are alone without worrying that they'll leave the range on. Maybe as a rental device, the way people rent medical equipment for a short duration. I also think you are remarkably clever and you should continue to pursue this sort of thing.

Thank you both! I reached out to WorldWide Chocolate first (they're within driving distance for a will-call order) and if they aren't able to assist, I see that bakerscandc would work. And yes, a 50# case would be fine. I like to use modeling chocolate for cookies. I'm not a fan of royal icing (no matter what anyone says, it still seems hard/too sweet to my taste) so I like modeling chocolate. I cut the shape I need, bake the cookies and while still warm, apply the modeling chocolate shape. Et voila, decorated cookie! We did snowflakes in winter, hearts for Valentines, shamrocks this month and next up would be daisies. One of our accounts orders hundreds of mini cookies for amenities every month and I like this approach to decorating. But buying pre-made modeling chocolate is very expensive!

We had that very same Corningware kettle/teapot at home; I was allowed to use it to boil water to make instant oatmeal for breakfast before school. We had an electric range and it's probably still at home collecting dust in the garage. My mom won a microwave oven (when they were the huge hulking devices that were as big as a laser printer is now!) and then we just started heating water in a pyrex glass measure ...

wholesale pricing update as of tonight (when the distributors update their online pricing): large cage free 15 dz is now $69.72/case extra large cage free 30 dz is holding at $141/case for one distributor and $125 (!) at the one who is always higher than others. And Restaurant Depot is still leading the price war here at $185 for xlg 30 dz shell eggs....

I am hunting for Guittard's White Satin Ribbons to make modeling chocolate with and I cannot find it here (New England) anywhere. Is that distribution center in Dallas only do will calls or would they ship?

Wholesale prices are coming down. Of course, after I bought two more cases on Friday LOL 30 dz extra large white are today at $153 or $149 depending on who you buy from. A week ago they were hovering around $190. So this trend is good.

Host's note: this topic was split from Current Sales, Deals and Bargains (Part 2). The opening paragraph refers to that topic because of the corned beef bargains discussed at the time. sorry to make you repeat this if it was covered in the earlier 75 pages but, newbie here needs some definitions Point cut? Flat cut? is one better than the other? Red cure? Grey cure? (is this like the debate over red clam chowder or white clam chowder?) I might want to try to make a corned beef dinner this year....

Wholesale 30 dz extra large eggs were $120/case on Friday (I got two cases). By Sunday evening the price rose to $196. I had been planning on buying two more cases this week hoping to stretch my luck (at finding and buying at the lowest price) but now.... 🤷‍♀️ Liquid eggs aren't much cheaper Wedding season starts at the beginning of April. I had no illusions of being able to ride out the insanity til supplies were back to "normal" (I've been buying eggs since January, separating them and freezing the yolks (with sugar) and whites) but I can't absorb the cost at this rate and I'm anxious at just how high the price will go.