JeanneCake

I liked Oreos, before they started messing with new flavors. They taste different to me as an adult but maybe it's because I know better. I am reminded of the oreo cookie cake in Maida Heatter's Book of Great American Desserts; she was told that Oreos (at the time) were the best selling commercially made cookie in America so she says she chopped some oreos and added them to the cake she was in the middle of making. It's a great cake recipe BTW! I like Biscoff cookies (and the spread, that is addictive and I can't stay away from it if I have it in the house.) It's not a cookie, and I haven't had it in forever, but there was a British wholemeal digestive cracker/cookie that I loved. I didn't even need cheese or fruit with it. The Carr's one is the closest I'll get now I guess. Oh, wait! Lorna Doons. I could eat a whole package by myself without sharing as a kid! Another cookie I haven't had in a very long time .....

My first response was "no". Then I wondered how other people do them and this video popped up in a search. I don't know what others call this device, but I would refer to it as a sauce gun.

I've learned a few things from the pandemic, and shopping at Restaurant Depot ...... one day I went down an aisle I'd hadn't been in (I was wandering the store trying to wait until the lines were short). I stumbled on the aisle with powdered Knorr (and some other brand) mixes! Hollandaise from a POWDER?! Alfredo sauce from a powder? Seriously? Sometimes I am really naive, I had no idea you could cheat like that. Then I realized this is the savory side's "bucket frosting". Years ago I sheepishly asked my sale rep if they sold pre-made frosting (I had someone who wanted the Publix kind of frosting and didn't have shortening in house). She just started laughing, I was her only account still doing scratch baking.

I've always washed it by hand, and once or twice I foolishly used a knife to cut some salmon while it was on the grid and it definitely harmed the finish I might dig out the stainless grill and see how it works. ETA: I just looked up replacement parts, the nonstick grid is $47 and change....

Nice job! A beautiful day for a wedding and a lovely cake to match! Congratulations to the happy couple!

If it were a dough type consistency, I'd experiment with lining a rectangular bread/loaf pan with a sling of foil or parchment, press the mixture in, tamp it down, use the sling to get it out when it's firm, then slice it ..... ?

And then, touched broccoli with her hand ? .... blech I wonder if I would have the grace to offer her some hand sanitizer after seeing that. Knowing how other people had bad experiences engaging strangers, I likely wouldn't have but there's hope. Maybe. Maybe not ...

You can add more of the pink to get a vibrant hue....what kind of buttercream are you using?

I'm going to have to think about this...... I don't think my habits are out of the ordinary but now I'm going to have to think about it. I don't fold over the slice of pizza (thin crust) before eating it, I eat the crust too..... if we get Chinese takeout, I always eat it out of the container (my husband puts it in a bowl) and always always always use chopsticks (husband uses a fork) although I haven't had Chinese take out since the start of the pandemic I'll eat ketchup, or pickle relish or mustard on a hot dog. I do have a preference for certain spoon shapes for eating ice cream (but if I can't find "my" spoon, I'll eat the ice cream anyway!) I would rather have salad after mains but I'm eating it either way Hmm. When I eat cereal, and there's milk left in the bowl, I'll pour more cereal in until there's no milk left. Oh! When people eat cupcakes by splitting them across the middle, then taking the bottom and flipping it over onto the frosting to make a "sandwich" so the frosting is in the middle! I'd never seen a cupcake eaten that way until I became a baker. So, yeah. I don't do that

If I hadn't bought that Philips IR grill for Christmas last year, I'd be in tougher shape now! I don't use the IP much (except for maybe the beans) in the summer, but it gets a work out in the winter. That grill though, gets used every other day, sometimes even every day, much to the chagrin of the Breville Smart Oven . I'm sure if I told the husband and son that I wanted one of these ovens this Christmas (and I'm not saying I don't!) the first thing I would hear is "oh yeah, what are you going to cook in it"? and then, "where would we put it?"

I can relate. I'm hungry (because at the bakery I snack on cake scraps and ganache and cookies and I'm sick of all of it to be honest. I need protein! LOL. Plus I've gained 15 pounds ) but when I get home I don't want to cook. At the start of the pandemic, I was home by 2 or 3 in the afternoon and I would throw together a frittata, or baked pasta; or I would make the Fiesta Chicken in the Instant Pot or Rancho Gordo bean stews, meatloaf of different types. I was searching for Instant Pot recipes and enjoying making new things - some were keepers and others were duds. I made lists, navigated Restaurant Depot (I wasn't doing grocery delivery and curbside pick up wasn't a thing then), got fresh fish delivered twice a week, made menus and I looked forward to cooking. Flash forward to now: we are doing some small weddings, I'm working (every day) pretty much alone save for the high schoolers who come in one or two days when I am too busy to handle work and the dishes and I'M TIRED. I don't want to cook anymore. I'm repeating just out of boredom: pizza, grilled salmon (Rub with Love is a godsend!), baked haddock, grilled swordfish, peanut noodles with chicken.... Maybe when fall sets in and the weather is cooler I'll get more adventurous.

We had a customer order a birthday cake who wanted a Derby theme with a Happy Birthday message and to please include "I'll Have Another" on the cake as well. Apparently years ago, the birthday boy placed a bet on a horse - a very long shot to win - and of course, the horse won; big payoff. It comes to light that the wife FORGOT to place the bet 😮 ! I couldn't resist asking if they were still married (yes) and if this is a annual Derby reminder (yes). I didn't want to do a mean spirited reminder of their missed fortune, so I found a free watercolor image of a horse winning and used that as an edible image with some red roses and the client was happy with it but I so wished I could have seen the reaction when the birthday boy and wife opened the box!

I had never heard of them referred to as Moon Pies until I started talking about Scooter Pies (which is what we called them and it was what was on the package!) and wanting to make them from scratch. No one in the kitchen knew what I was talking about; we had to google it. We've made them with regular sugar cookie dough, chocolate sugar cookie dough and graham cookie dough. I like pumpkin - in pie. That's it. Not in coffee, not in cereal, not in Oreos, just pie. Although if I were hungry and there was a particularly good pumpkin bread around, I would eat it without fuss.

Are you near a Restaurant Depot? Or another type of distributor cash-and-carry? Restaurant Depot is selling to the public now (previously it was to the trade only) so it might be another option for you - the one near me is always stocked with multiple types of flour in sizes ranging from 2-25# bags, to 50# bags. You can also buy cambros/lexans to store it in if you don't already have storage.

No, I meant Gordon Food Service; I can get skinned hazelnuts from them. They're ok, not as good as what I would expect to get if AUI sold them (they aren't selling pistachios any more either ) but I can only get the chopped ones from Restaurant Depot and usually you have to ask for them (and pine nuts!) at the service desk because people were stealing them so they had to move them 🙄

Sunnylandfarms.com has whole raw hazelnuts, I've always had excellent quality from them over the years. I'm buying hazelnuts from my distributor in 5# bags but that's because I detest peeling the skins off. (The best method I've used for that is to boil them briefly with some baking soda, rinsing/rubbing in a towel and then toasting them. I still hate doing it.)

The bean counters are so busy counting they forgot to notice the beans

I didn't want to be one of those hoarding TP and apparently I am! Without even trying LOL.

So I have to admit something here (hanging head). I discovered contact free curbside pickup at the warehouse club and each time I've placed an order, I got a mega package of TP (32 rolls). Apparently I lost track of just how many packages I'd gotten (you don't know until you place the order if everything in your cart is in stock). As my husband was carrying two (score!) packages into the house a few days ago, he remarked that we seem to have enough, why did I get more? I replied that I only saw one package in the basement so this was to ensure I wouldn't have to deal with this in the winter, during a storm. When he came back down to get the rest of the stuff, he drily commented that even if we used one roll of TP every three days, we now have enough for 480 days so I do not need to buy any more 🤣

ahh, something to look forward to! 😊 they have a lot of ground to cover to make up for those tiramisu ones ....

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 :)! 👏