JeanneCake

I wonder if you sent that image/picture to Replacements, along with a picture of the flatware (maybe a set if you have one so they can see spoons, knives, etc) they might be able to identify it?

Welcome! We look forward to learning as much from you as you hopefully will from us!

This talk of fish markets makes me grateful I have a local seafood purveyor that delivers twice a week. For 20+ years he had a fish market in town then rents got ridiculously out of hand so he started doing "shore to door". He emails a menu twice a week and delivers twice a week; the menu is fairly consistent (calamari, arctic char, salmon, halibut, haddock, scallops, swordfish; shrimp, crabcakes, fishcakes) sometimes sea bass, striped bass, trout, sole; some years he's been able to get softshell crab. He also makes a great lobster dip (for which I have the recipe!) and every time we get it, I say to myself I should make the salmon mousse from the Silver Palate cookbook and then I don't. @Rotuts if you ever want yeast, you're close enough for me to bring it to you

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How COOL is that! Nice job :)! 👏

As I was scrolling through the "aisles" putting together a curbside pick up grocery order, I noticed they had Tiramisu Oreos. I took a chance (you don't always get everything you put in your cart) and got a package. They're AWFUL. Blech. yuck. going to brush my teeth these are TERRIBLE. save yourselves the misery that these cookies are

This is a great suggestion; and I would add that sometimes ice cream businesses are licensed differently/separately from other food businesses. Check the BoH page of the town you are looking at to see if this is the case. In our town, ice cream shops are limited to April-October operations - they can't be open from Nov 1 to March 30 (I don't know why). I mention it because even though the fees are likely to be different, the requirements for a different type of food business sharing ice cream shop space *might* require some additional stuff (again, not sure what, but you learn to expect the unexpected in life).

I shared kitchen space for the first 15 years I was in business, specializing in cake/cupcake/desserts (no bread, no breakfast pastries, no confections). A lot of what works and what doesn't depends on the type of kitchen you are sharing with (a coffee shop or restaurant has different "cycles" or rhythm than a catering operation or a corporate cafeteria kitchen that serves an office building and these are all different to a church kitchen, for example). Who you approach will differ in terms of what they are willing to do. In a time of Covid, places may be more amenable to sharing a kitchen because now you're sharing the expenses (such as utilities, pest control, trash removal) but then they have to make room for you - to store your ingredients, equipment, paper goods. You also have to know whether the powers that be (Board of Health, Select Board, the bureaucrats) will allow two food businesses to share a single kitchen (in my years of looking for space to share, I encountered one city that would not allow two businesses to share kitchen space; I found a caterer who had two other businesses sharing their small kitchen and it was utter chaos - I walked away from that). Figure out what kind of space you need to work in (how much table space, refrigeration space, storage space) so you don't waste your time or someone else's while you search. Maybe go with a limited product line for a year. Do not expect a long term relationship; if it works, it will play itself out like that. Tell prospects you already have business insurance, your ServSafe and Allergy certs and this will alleviate any fears they may have. And for those who might be trying to get around the rules, it shows you are serious about your own business. One place I talked ten years ago was going to have me work in an area that was *carpeted* (!) and charge me $1500/month - because I was going to be using the equivalent of 25 sf of space in his cooler and his cooler was on 24/7 (it would have been, regardless of whether he was renting space or not!) There are more opportunities these days in the form of incubator kitchens (which are expensive to rent by the hour) other kitchens designed to help launch food businesses and on social media to advertise that you are looking for space to share, or for someone to share your space; so leave no stone unturned. Ask your local BoH or kitchen supply store if they know of anyone who wants help with their rent or mortgage; ask at church kitchens (there is a church in my town that has a spectacularly outfitted commercial kitchen because they put on a 3 day food festival that draws hundreds and for that week, it is worth it for them to have such an amazing kitchen. While they were interested in sharing it, the town wouldn't allow it Good luck!

After July 4th, I feel like the year just flies by, like the downward slope of a roller coaster. Pretty soon it'll be Labor Day and then...Halloween will look very different this year, I agree. I feel like I want to set up a trough so I can line up candy or treats (like snack bags of chips or doritos) so the kids don't have to stick their hands into a communal bowl, and their parents won't have to worry about it getting handed to their kids. We don't get a lot of kids these days; when we moved into this house 25 years ago, we went through two or three huge bags of candy on Halloween night. Now we're lucky to go through half a small bag. We didn't call the night before anything special, though.

I've just now found this thread and yes, what a wonderful trip, thank you for sharing it. How lovely it must have been to see your family after a long time. Happy Birthday to your mum.

an acid helps to prevent overbeating; you can use cream of tartar, or lemon juice to accomplish the same thing. You add it when it's at soft peak (at least, that's when I add it if I'm using it. I tend to live dangerously when beating egg whites )

I had a dream last night, and all I remember of the dream is that I had forgotten a mask and I was panicked and terrified to go where I was supposed to be going. I must have awakened at that point because I don't remember anything else. I've been doing ok with all the restrictions until now; I had a follow up appointment with my dr two weeks ago and was very firmly told to stay out of stores, to continue to do curbside pickups and stay away from crowds. I think her admonishment pushed me over the edge. Like @rotuts I keep supplies in both my car and the work van: a box of gloves and a box of masks, a container of wipes and hand sanitizer. So I'm prepared. But now I'm thinking I need to do more; even though we tell people we are doing contact free curbside pick up; people are coming into the store. I spent part of today looking for acrylic shields for in front of our cashier's desk.

give them a nice long bath in some vinegar? then you can use it for flavoring .... something? I like Shelby's idea of pepper jelly, it's really good with cream cheese and crackers, or any soft runny cheese on crackers really ...

Congrats on the sales! I just got my books today (and I bought the Norpro mold 😊) and I am taking Saturday and Sunday off so I can't wait to get started. I bought some of the new puree flavors from AUI/Ponthier before the lockdown started (pineapple-yuzu-cardamom; rose lychee raspberry) and considering I'm not likely to use them for work any time soon, I might try popsicles! I'll start out slow with some less expensive flavors to master the process Can't wait!

I grilled scallops, for what that's worth. I threaded them on metal skewers and they were great. I don't remember if I brushed them with melted butter or olive oil, or left them plain. I hadn't cooked them the day I got them (or the day after) and it was cook them that day or not at all.

You have both inspired me, as well. I just bought both books and I don't even have molds!! Yet. And then I'm going to want that small, expensive blast freezer that Jo bought and lugged up the stairs to her apt. 🤦‍♀️ I have a freezer, I have a freezer, I have a freezer. I have TWO of them in the shop, I do not need a blast freezer.

You've probably already made these, but if not - lower the oven temp - 300 is fine - bake for 10 mins, turn the pan, then bake another 5 and check them. If they start to "souffle" then turn off the oven and leave them for 10 minutes or so. They will sink down and be ok. You may more likely see bubbles in small cheesecakes the size of mini cupcakes; these aren't wide enough to crack.

My favorite sweet potato recipe is the sweet potato salad from Thrill of the Grill by Chris Schlesinger; I routinely make a huge batch of the dressing and keep it in the fridge so I can make it whenever the whim strikes. It's wonderful! And as for egg prices, yowza. I checked my distributor's pricing on eggs (they have been gouging since the pandemic began on some things - like $2 each for the blue/white disposable masks that Restaurant Depot is selling for .50 each) and their egg prices are actually pretty low. A 15 dozen case of eggs is $13.81; so even allowing for organic, range free from the supermarket, that's pretty high.

This made me think of the rainbow cakes I am seeing *constantly* in (annoyingly frequent) ads from Goldbelly for Carlo's Bakery ..... we've made a few so I can't complain too much. Amd last year, a place in Chicago made layered rainbow marshmallows for Pride that were pretty cool..... (clearly I am back on the marshmallow kick we made Bouchon Bakery's marshmallow eggs for Easter, they were fun but not a good retail item for this year ....

Hello, and welcome! I own a bakery just outside of Boston; most of the interns we've had over the years have come from a local culinary school (CIA, JWU are the big ones then there are small local culinary colleges, and for high school students, there are technical schools with culinary programs). If you are going to school, see if you can access a program through them. If not, reach out to places you'd like to work (aim high, all they can say is no) and see what happens. If you are active on any FB chef forums/groups, you might post something; be careful and get multiple sources to vouch for any place you are exploring. The ChefTalk forums have a thread for interns but it isn't always active with posts so you may not have any luck there. While in principle I have no problem paying an intern, my experience is that there are *many* mistakes made - this is learning process after all - and it ends up costing me to have an intern. Be aware of what you know, and realize that you don't know what you don't know and *always ask*. I would rather explain something three times, or stop what I am doing to show what I mean by beaten egg whites for dacqoise than to pay you for the time it took, the ingredients (for the failed time(s) and the successful one) and the time lost in having to do it over. Best of luck in your search! Let us know how it goes.

I have had excellent quality nuts from Sunnyland Farms for many many years; their junior pecans in particular are wonderful. www.sunnylandfarms.com

wow. If I was on the fence about using Instacart before, this would have put me over the top. I've been stressing about the reality that I will have to go to a grocery store and/or a warehouse club in the next two months; when I was tossing some junk mail yesterday, the supermarket flyer for Stop and Shop fell and I saw they are now offering curbside contact free pick up. So I'm working on my first order for picking up tomorrow..... Based on what I've been hearing, I'm not willing to support Instacart treating their "employees" "contractors" whatever they want to call them, in such a terrible way. I feel the same way about DoorDash - they keep emailing me asking me to add our "restaurant" to their portfolio. Not. A. Chance.

I get something similar from Home Goods (when it was open); pepper jelly from Aloha from Oregon. They have mango/habanero and a few others (raspberry, cranberry, marionberry, apricot) I don't see the McCormick ones even in the Spanish foods section (because it's where I find the guava paste I like) of our grocery stores (likely because Badia and Goya buy all the shelf space?). If they have a Home Goods near them perhaps they'll find something similar until you can stock them up I just checked the Aloha from Oregon site; they want $8+ per jar! At Home Goods I pay $5 tops for a jar, on clearance it's even less.

I'm still able to get SAF red label and I have extra; in fact I bought a case specifically to send to pastry chef friends around the country because they weren't able to get it. So if you need some (in the future because I'm assuming you have some now) just message me. Our mail carrier can pick up a priority package from the shop so I don't have to go to the Post Office!

We didn't grow up with a strawberry shortcake tradition; it was only as a pastry chef that I started making them. I first used the recipe in Maida Heatter's dessert book, which was a true "short cake" - like a shortbread almost and I was told *that* wasn't shortcake. Now I get asked to make "powder drop biscuits" or I make my friend Wendy's sweet biscuits and bake them in rings so they rise straight (which makes them easier to split. Without the rings, they tend to lean, and that uneven-ness makes them hard to cut). I had never tasted Cool Whip until I married. I'm not a fan but I am a good wife so I buy it from time to time.