cakewalk

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  1. That is something totally new to me. How do you make it? What do you do with it? (It's a lovely color!)
  2. The Bread Topic (2016-)

    Six-stranded challot. I love the braid.
  3. Dinner 2017 (Part 4)

    That star-shaped plate with the mango pickle is amazing. (So is the food, but sometimes I get distracted.)
  4. Food Waste @ Home

    Not unlike a frittata. It can be made intentionally, with specific ingredients, or it can be made with leftovers. Delicious both ways, neither of which is disrespectful to the dish.
  5. Dinner 2017 (Part 4)

    @Norm Matthews, that's a lovely loaf. (The dinner is nice, too, but the loaf is really eye-catching.)
  6. Some fun with these layer cakes: http://www.tastespotting.com/search/lapis/1
  7. This is similar to the Indonesian "thousand layer cake" or Spekok: https://en.wikipedia.org/wiki/Spekkoek I'm pretty sure there's a thread about this on eGullet somewhere. But your main question seems to be how to scale up, and by a huge margin. Hopefully someone will be able to help you with that. With the constant need to remove the trays from the oven to keep adding more and more batter, I'm not sure this cake is a good candidate for what you want to do. Here is one link: https://forums.egullet.org/topic/100426-lapis-legit-spekuk-spekkoek/#comment-1528296 There are others.
  8. Cream cheese

    I always thought I was the only one who had this problem. The main issue, for me, is that I don't particularly like cream cheese. It's great in some dough recipes, or cake recipes, for texture, etc. But otherwise, meh. I'm not a big cheesecake fan, I don't even like it on bagels. (Butter is better.) Yet I always like to have some in the fridge, so I also don't buy the smaller package. But once that package is opened, next time I look at it, it has green mold growing around it. I think the best solution is this: whatever you're making with that half a packet of cream cheese: make two of them.
  9. Yes, in general I agree, I'd much rather have weights. To clarify: I meant if a cookbook uses volume as its "main" type of measurement but includes weights as well (as many books published in the US are starting to do), and those weights are incorrect, then I'd rather they just had the volume measures. The incorrect weight is beyond unhelpful. And I hear you about the pan sizes, but I always figured they were standard sizes for whatever country the recipe originated in. Annoying, for sure, but can't blame them. (At least not too much.)
  10. This makes me livid! It's inexcusable, and I'd much rather have volume measurements only if their "equivalents" are off. (And they're often off by a lot.) I can think of several recipes in particular that I love, and at some point I used their weight measurements rather than the volume. Inedible cake was the result. No wonder people are hesitant to make the switch.
  11. Cooking with an electric pita oven

    Chag sameach. I was waiting to see what you had in store for us.
  12. Wow! Great work, Franci - congratulations.
  13. Cranberries

    The recipe is not unlike Laurie Colwin's Nantucket Cranberry Pie: http://cooking-books.blogspot.com/2009/02/nantucket-cranberry-pie.html The first time I made this, I also looked at the recipe and thought -what? no leavening? how can that be? I made it anyway, and it's very good. But you're right that the photo looks too "cakey" and smooth to have come from that recipe, there seems to be a bit of a disconnect there.
  14. Chocolate and pear is such a nice combination, and it looks great with that ice cream on top. Have you ever made anything else in that pan? The pears make it a very heavy, and also uneven, cake. I think that might have something to do with the difficulties you mentioned, and I'm wondering if the same thing happens with cakes that don't contain chunks of fruit. With some cakes, I find it is better to leave them in the pan. This might be one of them.
  15. Cranberries

    Did someone say cranberry bar recipe? With real cranberries (not dried)? Can you share it here? It will be much appreciated! I love cranberries, and I'm also in the camp that buys many bags when they appear in October/November. I still have a bag or two in the freezer from last year. A couple of weeks ago I made cranberry jam and cranberry chutney. I'm also one of those who mentioned I've never seen commercially frozen cranberries. Nice to see that someone's getting wise. (But I'll still buy at least ten bags come November.) I never realized that freezing them for too long could ruin them. I guess I use them up too fast.