pastrygirl

If it has enough sugar & acidity, you may be able to process it like jam - hot pack and water bath.

The mystery to me is whether this is all an exaggerated rant for comedy, or if you're actually butt hurt about the damn kids these days eating soup wrong. Maybe both, hard to tell 🤷‍♀️ But thanks for posting, I went out for malatang last night and enjoyed it, will do it again. I was hungry and got way too much food, which is easy to do with a giant mixing bowl in your hand and wanting to try everything. The self-serve aspect didn't bother me, its all refrigerated and will be cooked, not any more people breathing on your ingredients than in the grocery store. Definitely some opportunity for cross-contamination though, so would not recommend for people with severe fish/shellfish allergies. YGF near the University of Washington https://ygfmalatangwa.com/

tea, hot or iced tabbouleh ice cream

Cultured with live bacteria like buttermilk, yogurt, and sour cream are. Instead of churning cream straight into butter, they make creme fraiche first, then turn that into butter.

Sold! I hadn't heard about malatang, although I have seen individual hot pot restaurants. Looks like there are a few malatang spots near me, including the first US branch of Zhang Liang, if that means anything. Will definitely try it one of these days.

The homepage says the dogs are 'topped with a sprinkle of sugar'. Maybe that's optional. I'd try one with hot cheetos or ramen, and the fries.

I have not. I've had good results with Steve's GF Cake flour, which is a blend of rice, potato, and tapioca but still expensive (can't ever find free shipping) and not kosher for Passover.

Depending on what their 1/4 cup serving size weighs you could sort of reverse engineer it. I'm guessing 30 grams. Arrowroot is almost all carbs so there can't be much of that. I'd try something like 45% by weight almond, 40% coconut, 15% arrowroot.

That book was published in 1990. Although professionals were certainly weighing their ingredients it was still rare to see weights in cookbooks for home use. I think RLB's Cake Bible in 1988 was notable for having weights for everything. Ok now I feel super old 😂

Is that batter recipe tried-and true? Hard to tell if that pic is a recipe fail or an equipment fail.

I don't know that bagged onions would necessarily be random sizes. Other produce - I'm thinking apples in particular - are sorted by size before bagging.

Probably not because your homemade syrup won't be inverted. Substitute whatever similar-to-glucose syrup you have - corn syrup, golden syrup, or honey.

Pumpkin, though I would 100% use canned instead of processing my own. This is a favorite from a local bakery. https://www.latartinegourmande.com/2006/09/17/macrina-bakery-squash-harvest-loaf-pain-automnal-a-la-courge-de-la-boulangerie-macrina/ Pierre Herme's lemon cake - the original cookbook version calls for creme fraiche or heavy cream. I think I used to omit the rum? http://laurasgourmandises.blogspot.com/2014/06/the-perfect-lemon-cake-pierre-herme.html Gingerbread. Can also use other liquid instead of beer - like apple juice/cider or tea. https://www.epicurious.com/recipes/food/views/gramercy-tavern-gingerbread-103087

If the shallots and garlic are fried until crispy and no water is left, you basically have a chunky flavored oil that should last much longer than a week.

As a chocolatier, I'm worried. As an investor, how can I get in on this rally?

I've seen a few PP items at Grocery Outlet, will have to keep an eye out for more.

Yes, when I've just made ganache and it's too warm to pipe into shells, I'll put 1-2 mold worth into a piping bag and cool it on the marble. The thin layer cools quickly and the rest of the batch stays warm & fluid in the bowl while I'm working. Nice when I'm making 6-8+ molds of the same flavor. I think I picked this up from Melissa Coppel.

If you do try the bag method, use a plastic bowl scraper to move the CB around in the bag. I do this to cool my ganaches all the time.

Italian porchetta - usually involves pork belly but here's a butt/shoulder version: https://www.foodnetwork.com/recipes/roasted-porchetta-recipe-2109840

As mentioned in another confections thread, Valrhona Orelys has been discontinued. I made a batch attempting to duplicate it a few months ago using India Tree dark muscovado sugar. That was very molasses-y so I diluted it with an additional 50% Felchlin Edelweiss and came very close to the flavor of the original. I just finished a new batch using India Tree light muscovado sugar, and it's pretty close without needing to be diluted (though I think the first franken-batch was even closer). Mine is not as creamy, so it could be worth looking for full fat milk powder. Though I may go back to version 1 next time, might as well get 3 kg instead of 2 if I have to wash the melanger? 😅 Cost-wise, assuming you already have a melanger and your labor is free 🙄 it might even be cheaper than Valrhona. Yield approx 2.1 kg at approx $21/kg (Assuming cocoa butter is $30/kg, milk powder was $11.50, muscovado sugar $5. YMMV) 800 g cocoa butter 50 g browned butter (optional, especially if you can find full-fat milk powder) 450 g/1 bag India Tree light muscovado sugar 200 g C&H light brown sugar 22 oz/624g/1 bag nonfat dry milk powder seeds from half a vanilla bean 1/2 teaspoon salt Helps to have everything warm, mix the melted fats and sugar first and get that going, then add the milk gradually over the first hour or 2 so the machine doesn't struggle.

make Bahn mi crostini: schmear with pate, layer on the meats, then garnish with pickled veg, a dab of aioli, and cilantro. Have a cocktail and be fancy

It's not a 1:1 substitution. Peanut butter is approximately 50% fat and 50% solids, no water. Butter is more like 75% fat, 5% solids, 20% water.

Some places I've worked in Seattle have used Auto Chlor but I don't know how competitive they are or if they serve Wenatchee. Harsh chemicals can damage chocolate molds, I'm not sure on specifics but you may want to keep washing molds by hand. The machine would still be good for bowls & utensils.

60k people is a small town. Is it a tourist destination? It's all about marketing. How will you sell the product?

Colors can go rancid after a while. Even a flavorless fat will be noticeable but it shouldn't detract from the experience. Smell your colors and use restraint?