pastrygirl

IIRC, my county health department now recommends cooked foods be cooled to 40F/4C within 6 hours (used to be 4?). Forgetting it on the counter isn't ideal, but it's also no different from making a sandwich in the morning and eating it 4 or 5 hours later. A few hours at reasonable temp isn't hot enough or long enough for existing pathogens to multiply to a dangerous level.

I agree it's probably fine. It's sealed and has only been in the 'danger zone' for 3 hours, and probably not even above 70F.

Maybe SOMA will make it again ... https://www.instagram.com/p/Cq9PJZzri-a/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Oooh, that looks like fun. Do you know how cold the drum gets? Is the coldness adjustable? The pictures show it with flavored mixes that I'd assume have sugar. Sugar content will still affect texture so I'd suggest trying about 10% sugar solutions to start.

Surprise hit at my artist community summer open house last night was lemon sour cream. Sour cream, simple syrup, lemon juice, & meyer lemon concentrate mixed to taste.

I think if you want shave ice texture you'd want little or no sugar in your flavored base so it freezes hard enough.

Mormons with large families.

A few years ago, Ziploc had made some nice semi-disposable containers with relatively square corners that I really liked then of course discontinued. 🤷‍♀️ @blue_dolphin these restaurant food storage pans come in multiple depths that can share lids https://www.webstaurantstore.com/vigor-1-6-size-4-deep-translucent-polypropylene-food-pan/247FP164PP.html also, Cambro https://www.cambro.com/Products/food-storage/

Trader Joe's has reasonable prices on most nuts and dried fruits and lots of people love their 'pound plus' chocolate bars. Discount stores, obviously - I like Grocery Outlet. And, depending on the exchange rate and shipping, Canada! (last time I was looking for cocoa butter, the best price I found was from Vanilla Food Co in Canada)

I think it's for uniformity in texture and color.

Thanks, I don't have that book either. Maybe I'll try this syrup: https://beveragemixers.com/products/genuine-root-beer?srsltid=AfmBOoppTOgovspQsS_lxb1Wwb7BeHqETffOTnOIVbjNXB6h61yOvc-E

Does anyone have a recipe for root beer popsicles? I just had an inquiry. Beyond just freezing off-the-shelf root beer

Google Lens is worth a try while waiting for a human translator. Here's your 3rd pic:

Safe to eat, just peel them. For more details, search 'potato skin scales'

Yikes! https://www.traderjoes.com/home/products/pdp/italian-pistachio-fior-di-latte-gelato-style-frozen-dessert-080323 I find it curious that both flavors contain coconut oil, but coconut is only listed under 'may contain' instead of 'contains'. I have heard that coconut oil can be so thoroughly processed as to have allergens removed, but it still boggles my mind 🤷‍♀️

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my rep's response: They are a Belgian brand of chocolate, and not affiliated with Felchlin. In my opinion, it's good chocolate - but not as good as Felchlin. I guess they just use the same molds 🤷‍♀️.

we called it a 'graveyard'

They're slighty different percentages, maybe they are custom blends for AUI. Google doesn't turn up much. The Des Alpes dark chocolates all list 'cocoa paste' as their cacao component, while Felchlin lists 'cacao kernel'. I wonder what the difference is, if any. I'll see what my rep says.

AUI has a promo on Des Alpes 63% & 73% so I looked into it - 6 kg boxes, made in Switzerland, with the exact same piece design as Felchlin, is this Felchlin's secondary brand and I'm just now figuring it out? 😅

I think it's worth a try. Whole eggs will whip up and double or more in volume, but won't be quite as stiff/stable as egg whites alone. Another thought is to try to add flavor to purchased ladyfingers. Brush with a little vanilla simple syrup then bake to dry out before grinding?

fun fact: 😘

I recently tried 'chicharron preparado' - not a crispy fried chicharron (pig skin) with toppings but a wheat cracker with slightly chewy but tender pieces of skin in the pile on top. The skin didn't seem particularly pickled like the recipes I found suggest, but maybe the lime juice and hot sauce hid that. More just a textural element with a very faintly porky flavor when eaten on its own. Overall reminded me of ceviche, with lime, tajin, hot sauce, salty cheese, cucumber, lettuce, & avocado. Mayo was offered and declined. I enjoyed it. https://mysliceofmexico.ca/2021/10/22/cueritos-with-vegan-option/

Cake stand with dome. Yes, if you live in low humidity it'll help keep things from drying out.

Do your meringues usually stay white? If you don't normally get caramelization of the regular sugar in the meringue, I don't think you'd have to worry about sanding sugar on the meringue. Might want to add a drop of food color anyway.