JeanneCake

I was thinking the exact same thing.... where could I put this (mostly because the bread machine Christmas gift will take up the remaining counter space we have). I'm going to leave for work now so I can't be tempted....

Sold! I just told my husband about my (our) gift to the kid, and he's all excited LOL. The book is a great idea, thank you! And yes, I'd love to have your recipe. I'm certain I'm going to get the BDC20.

My son is asking for a bread machine for Christmas and based on this thread, I'm planning to buy a Zo, and will probably get the larger model (because I'm of the opinion: go big or go home). This paddle thing that has plagued @TdeV makes me wonder - is that an isolated issue or something the rest of you with Zo bread machines also experience? I'm hoping the machines will be part of the Black Friday sales frenzy somewhere!

I ordered a turkey from the local farm, so we'll have that and the usual sides. My personal favorite is the brussels sprouts with chestnuts recipe from Epicurious (and I came late to the brussels sprouts fan club) but I don't bother with the chestnuts if I don't have them. I like this recipe with baby brussels if I can find them. It's only going to be the 3 of us and I am looking forward to a day off from work

I'd go with equal weights of grated quince and water, simmer til it's soft then add the sugar and let it boil/reduce...

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?