Lisa Shock

Yeah, it could definitely mean good. It usually has overtones of being surprisingly excellent, like the person saying wishes they were smart enough to have invented it.

Cookies don't have much moisture in them, so the effect is not as strong as it is with, say, a cake. But, I recall doing experiments in home-ec in 7th grade where we made various things and baked some right away, some an hour later and some the next day. The baked right away batch was best. Double-acting baking powder (which is what is mostly available out there) have ingredients that give lift when wetted, and ingredients which lift when heated. It's the first ingredients which get played out when you wait to bake.

You're not aging the dough are you? If you are doing the 36 hour rest, then baking powder will lose much of its lifting power. If you're going to bake fairly promptly, @pastrygirl's substitution will work just fine.

I need to see the entire ingredient list (no copyright violation with just ingredients) to give a good answer.

I keep a green scrubby thing just for washing vegetables. Works great on irregular, knobby root vegetables. Also, jicama is pretty different from jerusalem artichokes. Both taste good, they are just different.

Don't forget that you can make cookie dough today, and then bake it on gameday -and serve warm cookies.

They are out of season right now, and while they can be stored for a while, in my experience, they don't keep as well as other root vegetables. A local chain called Sprouts has them in AZ. That said, I'd scour every supermarket's specialty produce area for them, and, yes, they are often labelled as sunchokes. IIRC, a friend found some at a Walmart supermarket a few years back. Asking around at farmer's markets may be useful as well.They are super easy to grow, if you have access to some land. If not, check around for local gardening groups -many give away free produce in the summer. It's very easy to grow too many of these. Good luck!

Make sure to try a blind tasting. There's a public perception that darker color = more flavor, and it simply is not true. I personally have not tried the Extra Brute, so I have no idea what it's like. But, I recall being at a trade event and tasting various things, and my favorite cocoa was lighter in color than most. (and it had a deep, complex taste) Also, welcome to eG!

I just made ice cream with the Fiddyment Farm paste, and it worked very well -very tasty. I just used the standard French base formula (which makes a tad over 1 qt) and added 1/4 cup paste while cooling the base prior to adding the cream.

Cook Off! -Made in 2007 but not released until November 2017. I think they only released it to cash in on Melissa McCarthy's rise to fame, particularly her regular appearances on SNL. This film is about the contestants in a competition where they are tasked to use a dairy replacement product. It's mostly about personalities, the food products are just props made of mixing various commercial convenience together. I found it simplistic, silly, and a waste of time.

Still watching. I felt badly for Lee Anne Wong. I used to get bad altitude sickness when I lived in Santa Fe (which is higher altitude than Denver) and tried to visit the ski basin (10,000+ feet altitude) I would get very sick. Only tried it a couple of times because I'd simply black out. I thought is was odd that no one on the Conifer team in RW used pine nuts. IMO, they would have been a nice addition to the gnudie dish.

I love Jaffrey's books, her recipes always work.

You might try to visit som other caterers and see what they have, then tweak to your needs. For the most part, everyone under estimates the amount of storage needed for dry goods, and most companies would love to have just one more storeroom.

Why is the ginger cooked? I make most of my alcohol infusions by tossing things into grain alcohol and waiting a few days/weeks.

Saveur has an interesting interview with the person responsible for accurately recreating the food New York residents would have enjoyed in 1896 on a new show called 'The Alienist'. The show premieres in the US on Monday, January 22. I'll have my eyes peeled for wide-tined ice cream forks and bone dishes!

I have gotten JGJ Russets on occasion, usually on some sort of Thanksgiving special price, they have always been very tasty. Noticeably so.

I don't know anyone who has one. I haven't actually seen a pro use one. Like Kerry, most of us covet sheeters. Nowadays, they make small, foldaway, tabletop sheeters.... One random tip: the perfect tool for the initial shaping of the beurrage, use the inner bag from a box of cereal. They are clean, and super-tough. Just get one the correct size and then carefully cut one end off, and empty it. Put the butter in and start whacking it with a rolling pin.

I think I may have seen the bananas at a local grocery store called Sprouts. I believe they might be 'burro bananas'. Apparently they are mostly grown in Mexico. I have no idea how or why they showed up in China.

When I was in Japan, every curry place and every Indian, Sri Lankan, and Tibetan restaurant we visited had Japanese style, short grain rice. We asked one Sri Lankan restaurant owner why he didn't serve basmati or something and he told us that he had tried but the Japanese customers did not like it.

Which size butter sticks does it hold? The comments/questions make this unclear as one comment states they wish amazon would carry the one for west-coast butter, but one review states that the compartment is too short.

My parents got a Kenmore rotisserie/oven/griddle as a wedding gift and never used it. I took it to college with me and it was great. Huge, but great. The griddle on top could hold two modest sized pans and acted a stovetop in addition to being a flatop griddle. The rotating parts could be removed, and the unit could be used as a regular oven. While everyone else in my dorm was using those little immersion coils to heat up single cups of hot water for noodle cups and tea, I was making full meals for 6+ people. Of course, this was the 1970s and early 80s, and microwaves were expensive and toaster ovens not so common, I think.

I have one pair of linen towels for drying off the fine crystal. (no lint) But, I have about 20 decorative ones I rotate seasonally which do not get used -they are stored in a tub in the garage. I have a set of six that do the majority of the work. Plus, I started using a sani bucket and side towels to clean the kitchen a couple months ago. I have 30 side towels and actually purchased a plastic drawer to put on my counter near the sink, to store them. BTW, with your older, dirty looking towels, try soaking them in a mixture of powdered oxygenating cleaner and water for about 20 minutes. Also, do a spot test, but occasionally, CLR can be useful if water has a lot of minerals in it which have accumulated in the fabric. Attending then teaching culinary school means I have an advanced degree in doing laundry.

Both of those would have more fat. IMO, it looks like a cheese-like food product. Some frozen desserts have a similar profile, but have more sweeteners.

He's also not sanitizing the surface the debris was sitting on, so he's leaving a lot of bacteria behind. And, yeah, touching all those surfaces creeps me out.

I have also seen them listed as a main ingredient in some amaretti cookies, and apparently cooking deactivates the cyanide. They are also a major ingredient in amaretto.