pastrygirl

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)

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?