pastrygirl

so about the size of a microwave and 13 x 12 x 8 inside - like 0.7 cubic feet? you could fit a quarter sheet, I think a half hotel pan might just fit

I thought summer was bad but that'll really ruin the temper 😂

I solve this problem by simply not using the stuff ... but isn’t it odd that it’s been packed in barely functional glass bottles for so long? Why frustrate your customer, why not use a wide-mouth jar that can fit a spoon? Someone put it in a bottle and just expected everyone to struggle with it instead of finding a better vessel.

Maybe, but Conway Twitty is a stage name and Michael Twitty is Black, so probably not

I usually do work Sundays so that’s not a problem. I can pencil you in for the 29th around 1pm. 6564 5th Ave S - take 509 North to Michigan St then a right at Counterbalance Brewing. Look for the huge Equinox Studios sign on the roof of my building and Dolcetta Artisan Sweets on the door.

@Rick Reese could do that, or on your way back so you don't have to carry it around or leave it somewhere.

Hi Rick, Yes I still have one sealed tub available. Do you ever get up to Seattle? My kitchen is in Georgetown, I could meet you there. Or if you're using a lot and need more, this was from Peterson in Auburn. I think they have a pretty wide delivery area but give them a call 800-735-0313

pork shoulder/butt or chicken thighs for braising pork chops or fish fillets for single servings, occasionally chicken tenders and of course pork belly bacon

@pastryani do you have a pic of the finished piece or another view for #16 and #28, I'm wondering of one of those would make a good top for a Christmas ornament ...

Obviously the guest must have discussed food and beverage at some point. I'd take it as a compliment on the service if things like re-setting silverware between courses and filling glasses are as unobtrusive as possible. I agree. Welcome to the world of working for a living. Of course diners should be civil, say thank you, etc but if you work in a service job, sometimes you're just the help. Sounds like she wasn't very good at the job so better to be invisible than berated for slow pancake rolling. It sounds like a hectic place, not one where the name of every forager and microgreen supplier is reverentially dropped with each course. And if they serve family style, the server doesn't have as much direct contact with each guest, no time to bond and become besties.

Love him so much, always calm and collected, making everything look easy. 😍

A chocolatier's wonderland 😍 https://dr.ca/

Nice, COST stock price is up 5% today ...

Thats bigger than I though, I was under the impression it maxed out at 5 kg or less.

Don't know, but that's a good price and I do recommend Mol d' Art. I have the 6kg and 24 kg. The chocolate does take some attention to get and stay in temper in the melter, but all of the small tabletop tempering machines are so small, I think you can do more for less $$ with a melter and an EZ Temper.

I use KopyKake bags because that’s what my supplier has. Very minimal external seam.

@Bhukhhad serve pouring custard or whipped cream on the side. Creme anglaise can be kept cold in a thermos or in a bowl that is inside a larger bowl of ice.

You're only giving yourself a 33% profit margin, could be worse, but consider your other expenses. You've covered ingredients, packaging and labor. Now add in rent, utilities, insurance, advertising & promotion, vehicle expense, loss ... What is left out of that $2 for you to put in the bank and either re-invest in the business or keep for yourself to retire on? If you price the favors at $7, that's an extra dollar for YOU (hopefully 🤑) By the way, what exactly are the favors we're talking about? I'm assuming a 2 -4 piece box of bonbons. If you offer custom flavors or decorations, those consultations take time and should be considered in the cost.

How expensive are these boxes? If they're more than $1, charge accordingly Especially since you're not making a ton on the chocolate itself. If you charge $2 per piece, maybe the box cost becomes negligible. How low does the price go if you get 1000, or 3000? Yes, it's an investment and takes storage space, but if you plan to stay in business for 3-5 more years it might pay off to do a larger run.

I agree with you, less fuss and confusion if you only raise the price once.

It’s up to you if you want to make a profit or not ... there will always be clients who want a discount, but weddings are a time when people usually splurge. Maybe the question should be How high can you go? In your example does $4 include raw ingredients, packaging, and labor and you’re selling it for $6?

Never say never. I haven’t tried every type of protein on earth, and was taught to try something before dismissing it. Most things can probably be choked down with the right preparation ... though hakarl would be a challenge. There are things I don’t prefer and won’t cook for myself but will eat to be polite, such as beef, lamb, and crab.

Haha, nope! Well OK, the first few bites are good but I have my limit and it's low. Not dumb just a different POV.

Unfortunately, sometimes your son is a rapist. Do they have daughters?