pastrygirl

Should be fine, cranberries aren't all that juicy, especially if they are kept whole.

How about a window cake box and some fluff/shred/filler? https://m.brpboxshop.com/3438.html

She’s a big one! What are the finished dimensions? Check papermart.com, they have some larger clear boxes. Or do a hard bottom bag or gift basket inside a bag type thing.

Depends on the blend, but isn't it mostly 'sweet' spices? Cinnamon, ginger, clove, cardamom ... I'd put that in cookies! As long as it's not overwhelmingly cumin-y or something. http://thetastyother.com/2015/02/ras-el-hanout-cookies/ If it's good on carrots, how about in carrot cake?

I had a sample of those, too. At first I was really excited by the grip-iness but then I found that they also hold onto piping tips really well, making it harder to switch tips and get multiple uses out of the bag. I use a plastic bowl scraper on the outside of the bags to scrape the contents toward the tip, that also didn't slide as well on the green ones. But definitely better when you have buttery or sweaty hands!

I like it, but wouldn't the tomatoes absorb water through their skin and split, like they do in the rain?

Also the drip CB in front of the airbrush and blast it with air to splatter method.

Italian or Swiss meringue buttercream will be quite firm when cold. You could chill it then carve details like windows and headlights and use the heat of your (gloved) hand to smooth out the body. As long as it has wheels and is full of sugar your nephew will love it. I agree that fondant is gross but it's good for sculpting and cartoon-y things.

Then where does coconut milk go, in with the fruit juices? Soy sauce with oil & vinegar or ketchup & mustard? I guess there could be more integration, if they moved the coconut milk or soy sauce I could learn. All the rices together and all the noodles together, refried beans and tofu in with the garbanzos and kidney beans instead of the Hispanic and Asian areas. But the picante chicharrons are already in the chip aisle and there are fresh salsas all over the place ...

Nice! What’s your vision for the cake - sculpted? Fondant or buttercream?

Bubble wrap.

Happy birthday! Are you intending to use it for cakes? We might have more chocolate airbrush-ers here than cake artists ... I've never airbrushed a cake, all I know is there are food colors formulated for airbrushing cakes, beyond that ... practice, practice

Volume. Sure, melting a few hundred grams in a microwave or over a bain Marie is pretty quick, but when I need 5-20+ kg for a day’s production I leave it overnight in my mol d’ art melters.

Clever, but if you were going to chop the eggs for salad, a square or rectangular loaf would be easier to dice. Otherwise, I think the hole should be filled with hollandaise.

TL,DR: mix or coat your crispies with fat/chocolate to waterproof them against ganache osmosis.

Bake it ahead of time, chill thoroughly, then run a knife around the edge of the pan. You may also need to warm the bottom, but as long as the cheesecake is solid I think you can do it.

A few years old, but on the topic of ultra processed food - industrial, sugar added, engineered so you want more ... https://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?ref=magazine&_r=2&pagewanted=all&

Interesting. The 60% of calories from ultra-processed foods kind of boggles my mind. Sugary cereal for breakfast, chicken nuggets for lunch and frozen pizza for dinner?

That should be fine, you have to maintain it somehow. Yes. Just give it a quick polish and re-fill.

Careful with that heat gun! You're using it on the chocolate that's already in the molds? How many molds are you working with at once - are you filling a bunch of molds then going back and adding the inclusions? I say skip the re-heating and add inclusions as you go. Also, that looks like a bigger bar, maybe 4 oz? The bigger or thicker the piece, the more likely it is to bloom during cooling. What I'd do is: - temper chocolate and keep warm in a melter or via heating pad/hairdryer/oven/etc -fill molds then add inclusions one mold at a time -when you get 4 molds on a sheet pan put it in the fridge -when starting to release, flip mold over and continue to chill -once bar is released, return to room temp to await wrapping That is the only way I could make anything all summer!

Parasites take longer to kill you

chocolate sheet cakes - topped with coconut-brown sugar ganache or dark chocolate ganache. I’d made a test batch of a maida heatter recipe but found it too sweet with the 70% chocolate I was using, so I cut the sugar a bit and added cocoa in place of some flour. Darker and more to my taste! My kitchen is part of a bunch of art studios, we closed the street and built a huge, 200 foot long table and held a community barbecue. Cake for everyone!

You won't pay import duties on stuff from Chocolat-Chocolat, just shipping and your bank might have a foreign transaction fee, mine's is around 3% I just bought some colored cocoa butter and a couple of molds from them. I ❤️ 🇨🇦

The Jerk Plantain chips are nice and spicy - if you like the plain ones but also like your tongue to burn, give them a try!

I was surprised to learn about aging fish from 'Jiro Dreams of Sushi'. I'd eaten some raw fish by then but never knew it was sometimes aged, I thought as fresh as possible was always best.