pastrygirl

https://en.wikipedia.org/wiki/Spoon

$5500 for the 50 lb savage, way too much for an unplanned non-necessity. The 2 smallest copper bowls went for $125 and $150, not bad, and a vibrating table for $400. I wasn't watching the little dippers or the panning equipment.. I'll find some new toys another time

We are not winners ... of the auction, at least

On one hand, I agree that's ridiculous. Do burgers have to be beef, or can there be turkey burgers, bison burgers, shrimp burgers? I'd define a burger as having a patty made of chopped or ground (whatever) and served on a bun. Veggie burgers are not exactly new, so why start this fight now? On the other hand, I am tired of people calling non-dairy frozen desserts 'ice cream'. Yeah, it's shorter and still gets the point across but ... maybe I'm more attached to ice cream than to burgers?

Perfect! Can you resurrect your old business in any way and sell for the holidays? If the museum likes you and wants to keep you, maybe they'd let you use the kitchen after hours. Tell them you love the flexibility but are itching for more creativity. I had a sweet deal with a restaurant/event space trading kitchen use for desserts, if you could work something similar out so you don't have a lot of fixed expenses, you could put in the OT for yourself and make that extra $$$ at Christmas. Low overhead is my secret to survival

It just seems like it’s only more $$ if you work a ton of overtime and/or get sales bonuses. I’m an introvert so I know it’d be a challenge for me to push the sales side, ymmv. But I’m also facing the fact that a long comfortable retirement requires a million dollars more than I have, so I understand the allure. I’m 47, not so much a ‘girl’, I should change my screen name but ‘pastryspinster’ doesn’t have the same ring 😂 Are there any more outlets at the museum that would satisfy your creativity or need for growth? Start a program of bonbons painted in the style of that months featured artist?

Hmm. Well of course they're going to be nice when recruiting, nobody says, 'come work with us, we're assholes, you'll hate it' ... just like interviewees never tell you they're flaky and can't actually follow directions 😆 Sounds like you need to clarify the position. How much production vs how much sales, and if the sales is mostly keeping existing customers satisfied or cold-calling new ones. How well do you know this friend of friend? Can you ask her for more specifics? Do you trust her character and are sure it was the company and not her? What were her reasons for staying so many years and are the people who provided the negative experiences still there? But it sounds like you really enjoy that flexible schedule, and as a not-so-spring chicken, do you really want to work 65 hour weeks? Or do you still have some years of that left in you and it would help you save for retirement ...

The heavy cream may separate into little fatty buttery bits in the freezer but if you heat the sauce to melt the fat, the fat should mix back in. Trying to mix it back in while cold will likely only yield frustration. Or just bake the enchiladas and don't worry about it, it'll be fine once hot.

@Chocolot thank you that is very helpful.

@Chocolot, a few more questions if you don't mind - how hard is it to clean? (Do you have three so you never have to switch chocolates? ) Is there a minimum amount of chocolate needed for it to work well? And about how much does the thing weigh? thanks!

I believe you! Is there a spigot or do you ladle the chocolate out? Do they have special power needs? Actually the 200 lb one wouldn't be so ridiculous during Christmas or if/when I grow the wholesale side. I have a 24 kg mol d' art, 200 lb is only four melters-full ... great for slab truffle production when I'm using 3 or 4 lb per frame. I will watch them all. @gfron1 if you get to the preview, I'm interested in melters up to 200 lb, small copper bows and a vibrating table. If they look trashed up close, let me know!

Found it! Cute lil' 50 lb guy, I could fit that in a rental car 🙃 https://www.bidspotter.com/en-us/auction-catalogues/rabin/catalogue-id-rabin10078/lot-95adc5a8-46dc-4d7c-abd6-aa7d011888b9

Yes to nutmeg in spinach, but my introduction was Marcella Hazan's spinach & ricotta gnocchi from 1973's Classic Italian Cookbook. Gnocchi and pork braised in milk were my favorite birthday dinner requests growing up.

Since I have an ez temper I don’t need any of it 😘 The table-sized wide bowl ones are also interesting, designed for hand-coating truffles maybe? Good thing 2000 miles is too long of a road trip for retrieving big stuff ... probably 😂

That’s plenty helpful, I can guesstimate UPS charges based on size and weight to decide my high bid. Thanks!

The Little Dippers are tempting but too small, while the 200lb melters are too big. I could go for a vibrating table or one of the small copper pans ... are you willing to pack and ship items that size?

Probably Brussels sprouts ... https://www.themarysue.com/taste-test-jones-soda-thanksgiving-pack/

Very interesting. Will you be going to a preview?

It started on the current Manitoulin blog, page 17

Should also add that different varieties of rice have different amounts of various starches, which may affect quality after re-heating. I'm partial to short grain brown rice, chewy and sticky rather than individual fluffy grains - I just put a pot on that will be multiple servings, lasting me the rest of the week. https://www.thespruceeats.com/the-science-of-rice-481262 Still, thorough re-heating should soften any starches. Add a little water, a saucy curry, or low standards and you're good to go. Just don't leave it on the counter all night or eat it cold

Agreed. Water boils at 212F, caramelized sugar is 100+ degrees hotter.

The Beyond burgers were US $10 near me, CAD $8 is a bargain!

I agree that cinnamon is often over-used, but I do like a bit of nutmeg with blueberries and ginger with peaches if I'm cooking them.

Guess I better try carbonara before I turn 40 (again)

Was it this Planet Money podcast? https://www.npr.org/sections/money/2019/04/26/717665452/episode-909-dollar-stores-vs-lettuce (for those who want to hear/read more)