Pam R

The groom's cake is gorgeous. How did it taste?

I could have sworn these knives were in a flyer for Superstore here, but I can't for the life of me find it. Maybe I saw them on a commercial? Anyhow, I was also wondering about them. Seems like it's worth a shot and if they are available here I'll pick one up to see if I like it.

We've done dessert for over 1000 a few times - with only 2 of us doing the baking. It really does depend on what kind of desserts you're talking about. There are things you can do to make it easier on yourself - being one with your freezer is a good start. And a lot of planning. Good luck with the 200 (we love pictures - hint)!

Hi folks. This is just a reminder to make your plans via PM or email - not in the topic. Thanks, Pam

Basically, what he said. I just do one thing differently. First, slice the loaf of bread lengthwise - then shmear the garlic butter on nice and thick onto one of the exposed sides. Put the loaf back together and slice as instructed (on an angle). The thing is, if you wrap it tightly with foil and leave it in the oven a little longer (or at 350), it will get nice and toasty. - Soft on the inside, crusty on the outside.

What kind of desserts? Cakes and tortes or individual pieces - or a mix?

Melissa - I was hoping you'd say that! I like to live vicariously through you. I don't have a sukkah - but I've been invited out, so we'll see. It can get a little chilly here at night though... we also have the extra issue of Thanksgiving on Monday... oy!

So - who'll be eating under the stars this year? And what will you be eating?

I've never had one, let alone made one. Yet, I'm somewhat fascinated with them. Please people - show me what to do.

CRTC That link says that private stations much achieve 60% (day) and 50% (night) Canadian content. It goes on to say that specialty channel requirements vary - but when I searched I couldn't find FTV. I don't mind that FTV Canada shows different shows than the US. I just wish they were better all-around.

I'm no Sephardi but we've always had toasted pumpkin seeds around here (especially in the summer at the lake). I even have the point in, between the teeth crack, out falls the seed thing down. To get the seeds out of the .. goop, soak them in a bowl of water for a while. It will help to release them.

Could be, but there are many recipes that call for both coffee and buckwheat. I prefer tea.

Welcome to eGullet jay b! gfron - Ling doesn't exactly hand out easy assignments, does she?? I can't wait to see what you come up with.

And I use shortening or margarine in certain recipes all the time. Mostly it's an issue of needing the final product to be non-dairy. Some recipes I find, are better with shortening. That's not to say that all recipes that call for butter can use shortening/margarine instead. But I think there is a place for it.

Thanks for the pictures. Everything looks great - it looks like a great weekend.

Have you tried baking Marcy's honey-cake in a bundt pan? I think you may have better success with it. My honey cake batter is also quite 'wet' and I think it needs the heat in the center - it takes quite a while from the time the cake starts to firm up on the outside for the inside to catch up. When I bake them at work I do use the convection - so you could try that.

I realized sometime late this afternoon that although I'd like to be at Michelle's tomorrow night, it likely wasn't going to happen (B'Shana Ha'Ba'ah!). So somebody had to do something about dinner tomorrow night. I made a pot of chicken soup this evening - just chilling now. And I made a small batch of meat kreplach (they are so good!). Rib steaks are thawing in the fridge - and I'm thinking kasha and roasted cauliflower. I have to be at work in the morning - until early afternoon. If I can, I'll bake a spiced plum cake when I get home for dessert (but I only have a few plums, so it may be a spiced plum, peach and apple cake). Break-the-fast is somewhere else.

What a fantastic trip!! All of the food looked amazing - but most of all the meals at Abra's. Is Dennis 'into' food as well? Or does he just defer to you?

The title says Challenge. Plus, the wonderful thing about this is people are contributing from all over the world - and potentially there will be other participants from all over the world. In my mind, to have a contest there would have to be some way of tasting and comparing items - which can't happen here. This is really fun - and I like the way it's playing out. My vote is that it continues as it's been going. Kerry?

Michelle, I'll be over for dinner! Have an easy fast!

Ling - sorry if I missed it somewhere up-topic - but can you not get good pineapple right now? I've been served pineapple 3 times in the last week and they've all been amazing ... like REALLY amazing.

I just found this topic - I love topics like this. I'm so excited to watch the progress you both make opening the bakery. Thank you so much for sharing it with us - and don't forget pictures pictures pictures (just like location location location). This is a fabulous idea - and it should bring in business. When we moved our business last year we did a similar thing with the local gift shops, banks and hair-salons on our street and it definitely pays off. OK. I agree completely with Rebecca. Do not think of these as scraps and 'extras'. Hopefully you're busy and sell out every day - but there will be times when you don't. There will be waste - and using the scraps will help to make up for those. So if you charge too little for things like that, you'll end up losing money. How big are they? How much alcohol do you add to them? I live in what the rest of the country refers to as a 'wholesale town'. Everything here is cheaper than everywhere else and people will not pay what they pay elsewhere. But, I've learned that if the product is good not to sell it for less than it's worth. Are they the size of a truffle? Charge 75 cents for them but also tray them in half dozens and charge 2.50 for them (or something). I also make large ones - larger than a golf-ball, smaller than a baseball - and charge $2.50 for them. And good luck!!

Does this mean Nickelback will have to change it's name? I'm not surprised that they're raising prices.. as others have stated prices for everything have gone up and continue to do so. But why 5 cents across the board? It's not like their coffees cost the same everywhere in North America as it is. I almost always opt for tea at Starbucks - but really, for what they're already charging for drinks I don't think this will be an issue for people.

All I could make out from the original picture was the top word - Tnuva. Thanks for the close-up! I've been trying to get Tnuva products for my store for about a year (even visited NY last year for that purpose). Israel produces great dairy products - if they happen to have any or their white cheese (spreadable), you should try it. The baskets are brilliant. I carry another brand that uses them. Thanks again!

Hey John. I've been following along all week - and really enjoying! What a great place to live - and your kitchen is gorgeous. I spied something in your fridge that I'm very curious about. On the top shelf on the left you have some dairy product (Tnuva) - what is it? And are Tnuva products readily available?