JeanneCake

Passion fruit. I was learning the ropes in a bakery in San Diego and there was passion fruit buttercream in one of the cakes being made. I'd never had it before. The plain juice was nothing special but made into passion curd? Swoon! Passion butterecream! And then I couldn't get enough of the stuff - passion mousse, passion bavarian, a ricotta pound cake with passion syrup..... when I returned and opened my own place, passion fruit was one of the first flavors listed on my cake menu. At the time I was the only place who offered it; no one in this area had much experience with it. I had to buy whole cases of the frozen puree (they wouldn't break cases back then) and I offered it to every couple who came in for tastings. Converted a lot of people that way! And then one of the juice companies started making a passion juice blend and now people are much more familiar with it. Twenty years later, it's still my favorite and I'm not tired of it.

This year, I did a boneless rib roast; and it came out perfectly, I am so thrilled especially given the outrageous cost of it. My father ultimately decided to stay home (we usually go pick him up and bring him home) so I will go to see him tomorrow and bring him meals for the week. Given his age, I worry that each holiday will be the last we are able to share with him so this has been an emotional day for me. It ended up just being three of us, which is fine for me - I am pretty tired and wrung out from this year's wedding season. Thinking of all of you and hoping your happy memories and moments bring a smile to you today.

I'm wishing this "bible" was organized that way - similar to her other books, where there are categories of recipes as opposed to just random collections in a chapter. Yes, there are recipes for roll/chill/slice but they aren't all together in a single chapter. Maida Heatter's cookie books are organized that way and there's a chapter devoted to refrigerator cookies in her first cookie book.....

OMG I'm not the owner, I'm the dogsbody 😄😆🤣

Wow, this has been a fantastic trip; thank you for taking us along. I loved every minute, and I am not someone who enjoys any form of camping/glamping/whatever you want to call it. I loved the photos of the area, I had a real sense of the (cold) weather, rain for days! and the beautiful blue sky when it finally cleared. I've never been to Scotland but now I feel as though I have. Thanks!

yes, you can adapt that method to your recipe. and yes, that blueberry filling is wonderful! I like RLB's cream cheese crust myself. If you use disposable pie tins, you can also bake the shell upside down. Make a sort of crust "sandwich" - line one tin with the dough, chill and when you want to bake it, then put a second tin on top of the dough. Bake the shell upside for the first part of the baking, then (carefully) flip it over and remove the tin on top of the dough to finish baking. You might want to spray the (outside of the) top tin so the dough doesn't stick. We do this with the 3" pie shells we make.

Excellent news!

We use just flour when we make our individual galettes; Rose Levy Beranbaum suggests using arrowroot or cornstarch on the bottom crust to help juicy fruits from making a soggy crust. She also bakes pies directly on the oven floor, which I don't do . (At work, we use the disposable pie tins and bake on perforated sheet pans).

Some chefs do, it's not uncommon. Roland Mesnier served a stovetop creme brulee at the White House. It likely comes down to preference (flavor, method, oven space even). I enjoy both types.

I love mashed potatoes in the Instant Pot; ever since I learned this was possible, I've done them this way all the time. It frees up space on the stovetop, keeps them warm as you've noted and is just so much easier! We have the bigger version so there's plenty of mashed for all - my husband and son have been known to get through the better part of a 5# bag just between the two of them....

@liamsaunt I am so sorry to hear about your mom. 💔 thinking of you and your family and sending virtual hugs

I think it should be fine; you'll get a little more spread with butter so if you can chill the cut out cookies that will help. The recipe has you rest the dough overnight to help hydrate the flour; we do this with our gingerbread cookie dough (which is from Rose's Christmas Cookies, we routinely scale this up to a 9x batch size and mix in our 30 qt Hobart) and it's an all butter recipe. If you find this recipe online, it's easy to make, and the taste is not too spicy so it's fine for kids and adults. Edited to add: you will likely have to remake the hole when you take them out of the oven; do this before the cookies cool

I would have to wait until I retire to have the time to cook through any of my cookbooks; however, I have made more than half of the recipes from The Cake Bible (admittedly I use these at work so....), from The Way to Cook, and the Silver Palate cookbooks. My roommate at the time and I impressed a lot of dates with dinners cooked from those first two Silver Palate books!

mascarpone until you had some powdered sugar. then I'll eat it. We make a wonderful limoncello mascarpone cake and honestly the only way I can tolerate mascarpone is if we use Vermont Creamery brand (it's much "softer" than the BelGioioso brand) and it has the sugar or lemon curd added to it. Or coffee and brandy for tiramisu!

Pork Brain Spare Rib soup? Does the app monitor for any dietary restrictions that a patient might need (e.g, the dr says no X but a dish uses it as an ingredient so it would be flagged as unavailable to order)?

melting wafers (compound chocolate) is meant to set up quickly. Regular melted chocolate (chips you'd use for cookies, for example, or couveture before you temper it) will take longer to set up. I usually put two sides together, with a can for support; then add another wall, then the fourth wall etc as you would with royal icing. The melted chocolate is runnier, though so when you are applying it if you cut a tiny hole off the end of the piping bag you have to go over it a few times to build up some "thickness". If you cut a bigger hole, you risk a bunch of chocolate coming out where you don't want it if you go with modeling chocolate, (you can buy it at some craft stores or online; ChocoPan is a popular brand name, it's now made by Satin Ice) you just have to roll a rope out and go from there. If you make your own modeling chocolate yes you have to let it rest for a few hours before it's really easy to use. The key when making your own is to have the melted chocolate and the corn syrup at approximately the same temp when they are mixed together.

I used to get a chestnut puree that came from a local distributor, it was a green and white can (about the size of a can of sweetened condensed milk) and it was labelled chestnut cream. I wonder if there's added sugar to it, if it's called chestnut cream? and if there's no sugar then it's called puree? Just a guess. I know AUI carries a chestnut "puree" - or they used to, from Vanini. It was ok. I liked the green can one better....

Here's a link to one we've enjoyed, it's from Maida Heatter. I'm pretty sure Rose Levy Beranbaum has a chocolate sauce recipe as well but I haven't made it. Both of these authors are good, I've never had a recipe fail from either one. You can add whatever you like - bourbon, coffee extract.... Maida Heatter Chocolate Sauce

Those last two meals look amazing! Glad you enjoyed them!

use melted white chocolate eta: or dark chocolate considering it's for Halloween! Melting wafers aka compound chocolate will set faster; if you are so inclined you could also make modeling chocolate (aka chocolate plastique) and roll it into logs and press it between walls to hold them together. IMHO the modeling chocolate is too much of a hassle. But it's another alternative.....

Welcome! I have an oven at home that can operate as a conventional oven or a convection; the convection setting activates the fan. Convection bake is low fan speed, convection roast is faster fan speed. I usually set the temp about 25 degrees lower when using convection and I also start to check for "doneness" sooner than I would otherwise; things cook faster in convection mode. I own a bakery where we have commercial convection ovens so using one at home was not a learning experience. At home we also have a Breville Smart Oven Pro, because I wanted more oven space at home for the holiday chaos and it also functions as an air fryer so I didn't have to make room on the counter for yet another device The kid uses the air fryer more than I do and he's been pretty happy experimenting with it; mostly with chicken, and reheating things like mozzarella sticks, and other batter/breaded coated things for snacks. What model did you get?

My copy arrived on Tuesday as well. I've been skimming it, and while I am touched by the emotional elements in the recipe headnotes (her mother's last word to her was "love") it seems to me quite a number of these recipes have appeared before. Her other "bibles" have been so comprehensive on the subject matter (cake, pie); maybe as I read through it more I will see the same level of detail. I saw on social media that she is revising and updating the Cake Bible and I am hoping for great things there.

welcome! To my untrained eye, they look like slabbed ganache dusted in cocoa. With other stuff added To my taste though, a slabbed ganache would definitely have a strong chocolate taste (I should probably add that I am a huge fan of dark chocolate, not so much milk or semi-sweet).

If they haven't already suggested some type of reimbursement for the time/space, you might offer that with every coffee shop purchase above X dollars, you'll give a percentage off of a purchase of your product (bring your receipt showing a $20 or more purchase and receive 10% off your chocolate purchase ).... that encourages people to spend more with them and with you.

Robot Coupe US has a website that will make suggestions for which model fits your needs based on your answers/selections to their questions. I think it's possible for you to use a consumer model food processor but if you are going to make that much date paste on a daily basis, just realize the unit might not last as long as you think. And you can, in the meantime, be saving up to buy the commercial model. Robot Coupe suggested models