pastrygirl

I'm trying to figure out how much it makes beyond the obvious 3+ lb. According to this random chart that I just googled because my Cake Bible is at work, you'd need about 12 cups or 3 qt (since you won't be filling the dummies). https://www.wedding-cakes-for-you.com/wedding-cake-icing-chart.html My meringue buttercream with a pound of butter and far less sugar makes about a quart and a half so I think you're going to need to double it. Good luck!

Here's one review: the Impossible Burger — which he calls “small, spongy, and lacking in flavor,” and the Beyond Burger, which “is like cat food that improves a little when cooked.” 😂 (from here https://seattle.eater.com/2019/7/11/20690338/fremont-vegan-burgers-fast-food-galaxy-rune) I saw Beyond burgers in my local grocery, $10 for two frozen patties. Nah.

Love my inexpensive Japanese one https://www.amazon.com/Benriner-BR-11-E-Japanese-Vegetable-Slicer/dp/B000BI8EDG/ref=sr_1_3?crid=2ZIMOAB8D3AH1&keywords=benriner+mandoline+slicer&qid=1562968313&s=gateway&sprefix=benriner%2Caps%2C284&sr=8-3 In the summer I like to make salads with lots of thinly sliced raw vegetables - carrot, zucchini, fennel, celery, etc, this makes it super easy.

I do it all the time and am still alive.

That's weird, I think mine is at 33.8 right now and much thicker Did you accidentally turn the fan switch off? I do that every now and then and the CB melts like that.

I made some bars like that recently. Looked like nice temper from the back but similar crystal patterns against the mold. Unfortunately I can't tell you exactly what happened, I assumed it was heat, humidity, or both and re-did them. But know you're not alone! You mentioned room temp being 25C or 77F, which is quite warm for chocolate. A thick layer of chocolate in a warm mold in a warm room is going to crystallize more slowly. Usually you want chocolate to cool quickly and lock all the cocoa butter molecules into place asap instead of hanging out getting into trouble. I second Kerry's advice to refrigerate the filled molds 10-20 minutes or until they release then move to the cooler spot. Maybe even chill the molds slightly before filling? Is there any way to work in the cooler room instead? I prefer around 65F, definitely not more than 75F (18C, less than 24C).

and another contender ... https://nypost.com/2019/07/09/by-chloes-vegan-carrot-dog-is-one-pathetic-pup/?fbclid=IwAR3ZtD5n3D5H8CxQa0P_nqz_C8oRJuPbGfGuJyshI5Uf0c11e2W6qkJdePE 🙃

Yeah, I think the market for something that delivers on taste but contains some animal product is bigger than the 100% vegan market. Some people assume that vegan always equals healthier but that's inaccurate.

Interesting, I thought there must be a 'recommended daily allowance' so that nutrition labels can be calculated, but I have a sharp cheddar that says 180 mg sodium is 8% and a spready cheese that says 130 mg sodium is 5%. Both nutrition labels are based in a 2000 calorie diet, but one suggests 2250 total mg sodium per day, the other 2600 so there is clearly a range. No doubt rounding comes into play too. @Darienne, did the cardiologist/dr/nurse/etc give your son specific numbers to follow, or just a vague 'eat less of these things'? If so, he should read the labels and get a scale for accurate portioning. He might be happier having a little bit of really flavorful cheese than a lot of unsalted ricotta.

Wow, that's a lot! I think average price here is around $2 each, with some shops up to $3.

proof that everyone loves Italian food

Seems like this is the consensus so far. Is OK good enough for repeat purchases at higher end, or is OK only good enough for cheap & fast?

You're not the one who concerns me. Mayo on a hot dog? 😲

It'll be an interesting one to watch. AMZN wasn't profitable for years but look at them now. Of course, few people are as driven as Jeff Bezos 🤑

@sarah72, yes, go ahead and chill as needed. Also set up fans and de-humidify as possible to keep dry air moving. Warm & humid is the worst.

I'm happy to confirm her hypothesis, I don't care for either substance on anything, too sweet. Not really into regular mayo either. Give me hot sauce on my eggs and mustard or vinegar for my fries. A grilled cheese sandwich is perfect without condiments.

I'm not a customer, I eat meat but very little beef (I only buy it in the forms of pho, jerky, and pepperoni) and never crave a burger, just never cared for the texture of ground beef. But there is definitely a market, lots of people do crave burgers but might want another choice for various reasons. Investment-wise, I think it's worth keeping an eye on. Can they scale up quickly enough to satisfy fast-food demand? Are they currently profitable or expecting to be soon? It's only been 2 months, but Schwab gives BYND an F grade (strongly underperform). Risky but possibility for high reward if they can pull it off?

If you stop there, you’re going to need double the groceries for when the munchies strike ... mmmm, French fries ...😋😂

Also fresh soft chevre, goat cheese has stronger flavor to begin with so might be more satisfying in terms of cheese-iness. Not sure about salt content there.

I think anything aged and drier will have more concentrated salt. How about fresh mozzarella marinated in herbs, pepper, and vinegar? Or ricotta, he can make his own to control the salt and add herbs or a bit of much stronger cheese (blue, Parmesan) for flavor.

You're welcome. My usual caramel sauce is equal parts by weight 40% cream and caramelized sugar, no butter, plus salt and vanilla bean depending on use. It is flowing at room temp, spoon-able when cold but can separate after a few weeks at room temp. I've never tried it in bonbons, but usually had caramel sauce on something during my restaurant pastry chef days.

Do you caramelize the sugar separately then add the cream and butter, or are you cooking it all together until the mixture colors? I suggest the former method, and keep going with upping the cream. Or add liquid in the form of liquor - rum, cointreau, bourbon, etc..

Maybe authors have multi-book deals with publishers the way recording artists have contracts to release x number of albums with x years? Or 'publish or perish' is not just for academia.

No screaming, no declarations, just a question.

If they catch you