JeanneCake

the Fat Daddio pans create a weird (IMHO) crust; the heat doesn't seem to get through. Sounds weird I know, but I was so unhappy with the results I stopped using the pans and won't buy that brand any more. I think the black non stick would be ok (just not for a chiffon type cake, or an angel food where the batter needs to climb the sides of the pan).

this is making me remember the salmon mousse recipe from The Silver Palate cookbook (which I liked and made a lot many many years ago!), and the copper melon molds that my parents had in the kitchen....

Sweetened condensed milk is somewhat thick to begin with. I suspect that the additional acidity from the extra lime juice made it not set up. You could add some bloomed gelatin to it if you haven't put it in the crust yet....

Do you know Squires Kitchen? I used to buy a lot of things from them years ago, it was always good quality merchandise, quick shipping across the pond. I haven't bought anything in a while from them but I'm still on their mailing list. They are happy to share their knowledge and make recommendations. Just from looking at the product pictures, I'd go for the PME bakeware because even if you line the Invicta tin with parchment, cleaning that bottom seam will be tedious. The first PME link looks like anodized material, which I don't like personally. You want a heavy duty pan (even as a home baker) and in my experience (with Fat Daddio brand), the anodized finish doesn't make for a good cake.

Have you reached out to the manufacturer to ask them how a variation could occur? maybe it's a matter of the batch you were using that caused a higher than usual reading? My guess is that the cannabis industry will be a large purchaser of chocolate and asking the manufacturer to get involved now to help with a solution could be a win-win for you both. they seem to have a lot of certifications mentioned on their site so....

I should have checked to see if it was possible to buy extra beakers. Any time I bought a KitchenAid mixer, I always bought an extra bowl, whip and beater. Which is why I have such a great selection now and I don't have to immediately wash a bowl when I need it......

You need to start a new thread for that device, then Our Philips is still going strong (I've replaced the non-stick grid) but my son wishes it was bigger so he could grill more things (like, 6 burgers instead of 4.)

PS, thank you

You bet it does. You were also responsible for our Philips Avance Grill too. Well, ok, you and everyone else but still....

Done! Should have it Thursday or Friday based on BBB's shipping. After the crazy wedding weekends we are having, I'm adding canned mango to my curbside order and am hoping for the best on Sunday!

LOL! I got a BB&B flyer with 20% off any single item (this is not excluded). I'm in, if you are!

here we go again.... adding to the toy list .... you are all such enablers for me when it comes to toys ....

I'm trying to remember what candy color brand we have at work; I think it's a combination of ChefMaster, Americolor, AUI and maybe one or two ChefRubber. It's ok; but we use it more for coloring coating chocolate when we need a color for dipping cookies. So your mileage will vary.....

I myself prefer chiffon cakes in general so I think if that's your preference you should go for it. I've made the settevelli before for clients and I've used thin layers of our regular chocolate butter cake, just use syrup to your advantage to add moisture/flavor. As for the glaze, you could use a chocolate water glaze instead of the mirror glaze.

Do you have a copy of The Cake Bible by Rose Levy Beranbaum? It's a compilation of very well researched and well written recipes ranging from butter cakes, genoise, chiffon - if you can borrow a copy from a library it will be helpful to you. She has a blog as well that likely has the same information .... realbakingwithrose.com

*I* want to hear all about that new Selmi It's ok, it's your new baby - you should talk about it at every opportunity! LOL

There's a few recipes on this site: SweetLeaf brand stevia and there's a calculator that allows you to automatically figure out how much stevia to use in place of sugar in a recipe.

Have sales recovered? Makes me wonder what makes the Guizhou chillis so much better tasting than the cheaper ones they tried to sub; is it the growing area, type of chilli? The expression on her face (from the label and the article) just says "hard line" to me - this woman will not take guff from anyone!

I've used both Ponthier and Boiron for PdF (boiron is great here, mostly because of their recipes and for making curd (no difference in the passionfruit from one brand to the other) and flavoring buttercream. I will say that the Ponthier coconut is seriously the best coconut I've ever had, and what sold me on the brand. Their blueberry is quite good too. It's easier for me to get Ponthier than for Boiron so I use that now.

I love the lentil salad recipe in Julia Child's Way to Cook. You soak for about 30ish minutes, drain, then add fresh water and cook til tender (about 20ish minutes), drain then toss with a garlic/Dijon mustard dressing also in the book which is really delicious; you can add shredded carrots, black olives, meat if you want, it's better than pasta salad in the summer!

I haven't thought of wheat germ in years :)! Your post though, reminded me of the time when my mom used Postum instead of instant coffee. I didn't care for coffee then but sometimes I would have some Postum instead of tea. I don't mean to hijack the thread, but I wonder if they still make it. Have to go check!

The pandemic awakened a desire to cook - in my son. He refused to do take out during lockdown and he was really missing calzone and pizza, etc. So he's learning and experimenting and he's improving by leaps and bounds every time he makes one. He's intent on calzone at the moment, but I'm selfishly buying the Koda so when he moves on to pizza I can have wonderful pizza like the rest of you!!

sigh.... let me count the toys tools I've bought as a result of lusting after your photos: Breville Smart Oven Air, Philips Avance Infrared Grill, The Control Freak.... and now there is a Koda 16 in my cart as a very early surprise birthday present for my son who is intent on perfecting his calzones but a selfish purchase on my part because all of your pizzas look amazing and I want to make them too! The only thing I've resisted so far is the blast freezer that JoNorville Walker loves..... but give it time

😢 I am so sorry to hear this; my deepest condolences to her family and to her many friends

looks a little like grapes....