JeanneCake

If it's any consolation, I have no clue what movie you are all talking about ..... and it would be a really safe bet to say I've never seen it either!

It feels like you just got there... that first post - I was thinking how great it's such a long trip! and now it's nearly over. Your working "vacation" has been mine, as well. Especially this week; I have two people on vacation (they were new hires with existing vacation plans) and we have 20 weddings this weekend. I am so beyond tired; your trip is keeping me going and I'm happy to be along!

If you cannot find frozen cranberries (and you might, just depends on how large your supermarket is); you can use the Trappist brand cranberry jam, or you can possibly use a low sugar, all natural cranberry juice to make a curd with. Yes to @pastrygirl's suggestion for lime curd for the margarita shooter.... just how many yolks are we talking about? For a frame of reference, we shelled a 15 dz case of extra large eggs today just for all the buttercream we need tomorrow; there was enough yolks for a triple batch of lemon curd (each batch uses 24 oz of yolks)......

I thought to myself as I looked at that lunch picture "what is that? chocolate sauce? ON BREAD? touching way overcooked carrots? Is someone pranking them?" I went back and then I saw that little beef puck peeking out between the bread slices. Sorry you had that, but at least now you're "home" and the Clipper Ship has let the memory - or a least the taste! - of that slide into oblivion...

Do you call in the order or order and wait for it - perhaps if a guy places an order they automatically think 'big eater' and toss in more stuff?

I don't remember seeing the Smores Oreos or the Moon ones (but I wasn't looking either); but today I bought two packages of the Mint Chocolate Chip ones (one for me, one for the husband/kid). They're good. Kind of like the mint ones but not as in-your-face-minty. Kind of like the peppermint ones in December with the little minty bits in the cream part. I'm not swooning like I was with the Dark Chocolate Oreos (oh, those were SO. GOOD!) but I'm not about to turn these down. truth be told, I can walk away from an open package of these but I was unable to walk away from an open pack of the Dark Choc ones if that says something....

Hellbent for leather, such a great phrase! First time I've heard it; and will be using it first chance I get!

I'd say to go for summer pudding!

so what exactly is SPAM? I've never had it and I'm not going to the grocery store in the next few days. Where do you find it in the grocery store? (I once searched for a solid 10 minutes in the *refrigerated* dairy for Velveeta for that Rotel dip for a Superbowl party before admitting defeat and asking a clerk and feeling chagrined when he pointed to the endcap where it was stacked. At room temp! 😲)

It's also going to depend on how you want to frost it - with a smooth finish or a more rustic/rough one; I think @pastrygirl is right you are going to need to at least double it. If you're going for a smooth finish, I think you'd be better off to use fondant instead of royal icing

Drain some or all of the liquid out of the filling, and use a bit of sugar and some cornstarch to thicken the juices, then add the thickened juices back to the fruit.

Long day, just got home, looking forward to this thread - and I read your post entirely too quickly and stopped short because I thought I'd read cheeseCAKE 🤣

At some point, the butter left out overnight will be too soft for what she needs to use it for; she'll figure it out the first time it happens. When I make cookie dough for rolled cookies, I let the finished dough sit for half an hour in the mixer bowl, then I roll it between sheets of parchment, put it on a sheet pan, date it and then store it in the cooler You have to tell us what she does with it today - did it bake ok? Inquiring minds want to know

Other than the cringe-inducing why would you do that to begin with, I agree with Teo that leaving butter out for a day or two doesn't harm much. But there is the issue of salmonella present in flour (there's been a few recalls in the last few months here) and the water in the butter could be sufficient to support bacterial growth. Cooking it in the oven would kill them, I know, but why invite trouble? It's the quality that I'd be worried about. And the spread of the cookies will be more than if they are baked cold....

This is a French's product that I bought today - entirely on a whim - thinking because my kid loves pickles, and dill pickle potato chips, he'd like these. He's looking at them with a wary eye and isn't too interested in trying them just yet. I had one; I don't really care for dill pickles and these aren't helping me change my mind. It's crunchy, definitely a dill pickle but I'm a fan of bread and butter pickles on my hamburger so I don't think I'd be putting a dent in this bag Have you tried these? Do you like them? What are you putting them on?

I have enjoyed this week with you, thank you for sharing with us! Had you previously told about what prompted you to leave Canada for Ecuador, and I missed it? After the comment about speaking out and the govt keeping tabs I will admit to some worrying about you and will want to know you and your family are safe.

I want to make the CI Lemon Posset, and I have all the magazines but of course, I can't find the one with the recipe in it. Could someone please PM the recipe or a screen shot of it to me if posting the recipe isn't allowed by their or our rules? Thanks....

Do you know how long the cookies maintain that consistency before they become firmer and not to your liking or not how you want customers to enjoy them? Are you planning to offer only local delivery (within a specific radius of your kitchen)? Or national delivery? Are you asking about how to package them so they stay gooey/soft?

Are you looking for recommendations for commercial equipment or for home use? What kind of institution (school, elderly home?)? Are you looking to just reheat previously cooked meals that are delivered frozen to you? Or are you preparing these meals, freezing them and then delivering them to places that have to cook them?

When I use lemon curd as a tart filling, I sometimes put the tart in the oven for 5-10 minutes to set; it's the same principle as lemon bars. I'm going to venture a guess that you'd want to layer the cake batter in, chill it, use a spoon to make a moat, put the cold curd in the moat then pour the rest of the batter over it.

See if AUI will give you a sample of one. My rep has been generous with samples when I've asked so if you strike with yours, I can ask mine.....

Back up to the ripening bananas in the oven please... how long? what temp? does this only work when the bananas are already mostly yellow? half yellow with some green still? Inquiring minds want to know because this could solve all my "I want banana cake/bread/whatever and all I have are unripened bananas" problems.....

Use a parchment or coated parchment bag, a small one. You will have more control with a smaller bag. Practice writing by placing a template (make one in Word in whatever font you want) on a flat surface, then place a piece of parchment on top and practice, practice, practice. Just scrape it up each time and remelt it. Some people find it helpful to have a "beat" in their head as they pipe (be it in chocolate or buttercream); Margaret Braun says in her CakeWalk book that repeating a rhyme helps (with this little rhyme, I can pipe a nice line - kind of thing) with piping. Your chocolate looks like it is a little more fluid (due to the spread of the lines), maybe let it cool a bit before you pipe. What kind of chocolate you using (some manufacturers make a "writing chocolate" which is kind of like coating chocolate)? I use regular bittersweet to write messages on cakes but admit to using the Felchlin ultra rondos for white because we have it and it is less of a hassle to melt a little bit of that in a deli container in the microwave than to use white chocolate.....

Can I be a spectator next year? I have zero chocolate experience and even less chocolate knowledge but I can wash dishes.....

That's the rub, isn't it? As @pastrygirl mentions the pie has been around forever, people have mentioned it to Tosi before. It seems it's the Target deal that's forcing the issue, not some sudden realization that the name is now socially awkward or inappropriate. The fact that they are publicizing the name change as a "come to Jesus" moment makes me roll my eyes and wonder about the real motivation behind the name revision.They didn't have to change the name; it was just prudent to do so NOW given the circumstances of a new marketing arrangement with Target (and the fact that someone in Cambridge is making enough of a fuss about it); had Tosi not opened up in Harvard Square and not had a Target deal, would the name change have happened at all?