JeanneCake

I love bluefish! The only way I can get it now is when our fishmonger does smoked bluefish, which is infrequent. My father used to go fishing for blues every so often and he'd grill it; he and I were the only ones in the family who enjoyed it. He did something similiar to Rickbern's method with some oil, herbs and lemon. It was delicious!

In Hawaii, for example; a luau is a celebration and it has foods associated with it (kalua pig, poi, lomi lomi salmon come to mind) so perhaps there's a traditional South African celebration that has a menu or foods associated with it?

You could look for US gingerbread cookie recipes, they often call for molasses but you can sub out lyle's for the molasses. I am fond of the gingerbread cookie recipe from Rose Levy Beranbaum's Christmas Cookie Book. Add a little more flour to the dough and you won't have much spread. I chill the rolled out dough overnight in between parchment sheets and it doesn't spread (it puffs more than spreads, this is more a factor of how thick you roll it - if it's thick it will be pudgy, if you roll it thin it is firm to the point of crisp when baked)

I use a spatula. Having said that, if all I had was a large spoon (think serving spoon with a wide bowl), I could see using that. If you're holding it as if you were making a quenelle (at a slight angle) - you've got a curve created by the spoon as you move it through the mix and that helps bring the mix up and around.

Baking in thin foil tins could be contributing to the sides/ends rising fast and then folding in; have you ever tried this in a metal pan?

Welcome! I'm happy to hear your friend loved your cake; there is nothing better in the world than food made with love, for those we love and care about. We look forward to have you with us!

I am also eagerly awaiting the arrival of my copy! I'm guessing I'm going to be like a kid with the newest Harry Potter book, reading it by flashlight in bed under the covers 🤣(jk) and seeing what's new. I've worn out two copies of TCB, many of the recipes we use in the bakery came from that book.

Did you already try Amazon? Any luck there?

We started eating the gochujang buttered noodles because it got mentioned here, and now it's part of the regular rotation and we have it at least twice a week! I also started using gochujang in other things as well as black vinegar, and sriracha based on mentions here; I started making popsicles after being inspired by @bluedolphin. I'm also eating more savory foods for breakfast, like you - coarse bulgur with miso and spinach is a favorite no matter what time of day it is. I would consider myself an adventurous diner, but being with all of you has inspired me beyond just what cookbook or magazine I happened upon. Plus, even though I don't know many of you "in real life" I trust your judgement because I've "known" you for so long ETA; I apparently can't spell dolphin correctly on the first try

I have a vague memory of my brother and I begging our parents to get Spaghetti-Os, we saw ads for them constantly on TV. And our school friends talked about having them (and McDonalds too). So one day, my mom bought a can, and we had it. It was awful. We spit it out but she made us finish the can since we insisted on having it. Maybe through the wonders of technology, pasta in a can has improved in the last 50 or so years?

I'm curious about what a "bug pie" is (dessert menu, last line on the left), if I'm reading it correctly

Fascinating, I'd not heard of egg coffee before. Hopefully Starbucks won't hear of it and ruin it! Welcome to eGullet.

1) I miss Toliver 2) so, an oreo with different designs on the cookie, and red glitter in the filling? 3) I could probably soak oreos in Coke and get the same thing as the drink they're probably going to charge big bucks for LOL! Maybe we're paying for them to filter/strain the cookie bits out LOL!!!! Seems like this pairing is a stretch. They've run out of ideas. Now, an oreo with a Dr Pepper filling or Cherry Coke filling or day glow Mountain Dew - that might be something

This can open up so many different avenues - is it a cultural norm that diners wait until invited by the host to help themselves to a second (or the last) serving; or do you announce your intention to have more after you've finished your first plateful, or do you say to hell with it and eat however much you want, not indicating your intent to take the last bit? Or is it manners that (at least those in the US) should have been taught as children what the societal norms are that govern genteel behavior around a dinner table (at home, at a restaurant, at someone else's home). It makes me think of the parties my parents had when I was a child; there was SO MUCH FOOD! My mom didn't have to cook for a week after those epic parties and I carried on that tradition. We hosted an Open House the Sunday before Christmas and it was open invitation so I had enough food for 200, just in case So running out of food, and having a "last piece" wasn't a thing in our house (Sadly we stopped having the Open House parties when I opened the bakery. I still do cook far too much food if we have guests though.)

I think you can use the egg beater, it will take longer obviously; as long as your cream cheese is very very soft and you add it in pieces beating well after each addition you shouldn't have any lumps. Theoretically you could mix the softened cream cheese and sugar by hand (the sugar will soften the cheese even more as you are mixing it with a spatula and you can press out any lumps) and add the softly whipped cream and then mix the other ingredients (I stopped watching after the lime juice) and pour into the crust.

I got mine at Williams Sonoma ages ago; I just checked their website and they seem to have the ones with the bulge - but from the look of the photo the second largest one doesn't seem to have the same bulge as the others. It could be the photograph. I second the suggestion to search eBay and possibly Replacements Ltd

I have an old GE toaster oven and the only thing I use it for is toast; I've gotten it to where I know where to place the slices and what setting to use to get what I want. Husby and kid however think it takes up valuable real estate on the counter and want me to ditch it in favor of the BSOA, which is what they use to make toast. We are at an impasse. I'm not giving up the toaster oven. Although it IS taking up counter space and I'd love to have room to put the air fryer I bought (at @rotuts suggestion last year! And it was a good one :)!!) without having to play tetris when I want to use the AF.

I think Duvel is on to something, that metal part looks like it would slide over a knife or something. But what's the point of having it on the knife? Is it for storage (but it wouldn't protect the blade, it isn't long enough. maybe the green part is a magnet? No that doesn't make sense either.)

I thought we were long past the supply issues that plagued all of us at various times during/post pandemic; but just this week I've noticed that the Wesson Vegetable Oil I was buying (in bulk, from BJ's Warehouse Club) is now no longer carried at BJs (it was in store for a while but over the last year, it's only been available via shipping.) There was a 1.25 gallon size from warehouse clubs and a 1 gallon size at supermarkets. Some grocery stores have it, some don't (my local Market Basket chain has been out of stock for the last two or three weeks), Walmart has it, Target doesn't. Amazon was a ridiculous price for it. The BJs brand of vegetable oil seems to be available, in the 1.25 gallon size so I'm wondering if this is just Wesson that is affected. anyone noticing this? or any other "shortages"?

Random question about spraying colored cocoa butter .... I want to cover a cake in black fondant and then spray it with black cocoa butter (in a can, I'm not going to buy an airbrush or sprayer for a two tier cake). I know that when you spray a frozen dessert, you get the velvet effect. Will it still give me a velvet effect if I'm spraying a cold (not frozen) cake? I guess I'm asking if the cake HAS to be frozen for this effect to happen. Once sprayed, will it stay that way for a day (I spray it Friday night, the wedding is Saturday night)? I've found Pavoni and Dolce Velluto brand black sprays so it's out there, anyone ever use these?

You are all giving my husband too much credit 😉 I don't let him touch my knives and I welcome the help in the kitchen, especially when it's a dish I'm pretty sure he'll be able to manage on his own (he would eat this three times a week!!) so my stealth plan is that he learns how to do more and more of this recipe on his own. THEN I can come home and have him hand ME a plate of dinner!

An amusing side note - we ended up buying both the Zyliss and the Kuhn presses - I bought one and Husband bought the other unbeknownst to the other. So when I delightedly brought my Kuhn home (I get Amazon stuff delivered to the bakery, he gets stuff delivered to the house since he's home all day) to show him, he produced the new Zyliss and showed it off 😆 Anyway. The end result is that he loves both of them (I opened my package at work and he opened his so returning one wasn't a possibility) and he now volunteers to prep the garlic (😊) so he can have the dish as often as he wants LOL

I'd probably consider how often the turnover is at the place you're considering (are they always hiring, do you see them appear in the usual job posting sites All. The. Time.?); how many other bakeries or bakery-focused places are in a radius that you're willing to travel to if you should decide to leave that place. As a bakery owner, I am always aware that staff could take our recipes and use them somewhere else - and I specifically address that with new hires (there are three or four recipes that I consider proprietary and part of our core products that I don't want to see pop up somewhere else). People are either ethical (won't steal a recipe or will ask if they can have it before purloining it ) or they aren't and frankly, there isn't much you can do about that anymore. Cell phones are prevalent and a quick screen shot of a recipe can happen without you knowing.

I had one of those, and you're right, I lost the little insert!

My husband loves more garlic than the recipe calls for (Kim calls for 6 cloves, my husband likes it better when I double it LOL) and it's just easier to push peeled cloves through the press than to chop it myself. I chopped it by hand last night, and knowing that he loves to have this at least once a week (!) and I refuse to use that pre-minced stuff in a jar or the squeezy bottle (it tastes off to me) I'd like to have options I agree with @rotuts about the sad state of what's being sold as "fresh peeled garlic" - Market Basket in particular is guilty (at least the one near me) of selling soft, tasteless garlic lately. I'm going to look for this frozen stuff!