JeanneCake

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!

My husband is addicted to Eric Kim's Buttered Gochujang noodles and our garlic press is (now) broken. So I am in the market for a new one; I'd like something that is easy to clean (the old one wasn't, it was the type that had a section with holes for minced, and then a section for slicing.) Which one do you recommend?

I know you are all talking about what you are listening to at home while cooking; here at the shop, the staff likes to listen to music although I prefer a quiet kitchen. The favorite of the baker is listening to old Casey Kasem's Top 40 countdowns

In addition to the above, see if the fan speed is different. I have an old oven that has both Roast and Bake options and I wondered about the difference myself until I set it to 350 Roast and noticed the fan was faster/higher speed than when set to 350 Bake.

I was going to chime in about matzo brei, and ask if that counts. And then I was going to mention the chocolate covered matzo but it's pretty much the same as using saltines the rest of the year so not sure that counts either.

OK now I want to know: what are moose farts and how can we make them! The lime pie reminds me of banana pudding where you layer nilla wafers with banana cream; I also think lime and Biscoff cookies sound fantastic.

@OlyveOyl that pie looks wonderful!! What was the recipe for the filling? (RLB's recipe uses Lyle's golden syrup) I'm curious to try other versions of this pie too.

Two of my biggest accounts are transitioning to a nut-free kitchen so we (the bakery) are likely going to follow suit. It was hard for me to give up making our fabulous peanut butter cheesecake 18 years ago but it was safer to be a peanut-free kitchen when I started the bakery. And now with so many people avoiding tree nuts due to allergies, I'm looking for things that can stand in for nuts. I was Today Years Old when I learned about Oatmeal Pie as a stand-in for pecan pie. I'd never heard of such a thing; I knew of the Ritz cracker Mock Apple Pie (although I've never tasted it) so I used the filling from our pecan tart recipe and used Old Fashioned Oats and I was very happy with the result. Mostly because I think our filling recipe is excellent (it comes from Rose Levy Beranbaum's Pie and Pastry Bible, and if you use this recipe - use the Lyle's Golden Syrup if you can get it. This filling recipe is top notch!). We experimented with toasting the oats and blitzing them in the food processor for a few seconds just to break them up and we liked it both ways (plain, and toasted/ground). I'm glad I have something I can use to replace our mini pecan tart. (there's 20 selections on the petite pastry menu so there's lots of options for clients to choose from - including gluten free, dairy free, and vegan choices). I started wondering about other "mock" pies. What have you heard of, made, enjoyed (or wouldn't do it again!)?