Kouign Aman

Re thickening - Darienne likes a cornstarch method for her bovine icecreams. Re cream % - its not homogenized. Leave it to chill a bit and the cream floats to the top. In fact, you can line up a day's production and assign them chronological order based on the thickness of the cream layer. So, you can pretty well customize to desired % fat, tho you probably wont match guernsey output. I used to work on a process trying to extract specific membrane molecules for use in diagnostic testing. Didnt pan out because not a consistent source, so not a consistent yield. Re 'left over' - some moms are super producers, and make more than the kid can drink, directly or thru a bottle. Some moms will offer the extra to the community, some wont. Qualifying for banking is not a slam dunk. Many cant or wont bother. What a mom who has excess chooses to do with it is her business, not ours. She wants to let a close family member make cheese, icecream, or try for a whipped topping? Her call.

Well heckfire, some folks do have enough to spare.Freezer full of human milk - enough to feed adult

HIV is a tender beast. Cooking to 60C for 1 min kills>90%, so preparing a custard for the icecream could be validated to temp range and time and show >6log reduction. Freezing has its own impact, so there again, could become a validated process. Still, seems silly. Unlikely to be enough moms with enough extra to make a commercial product. I wouldnt be worried about HIV from a family member. I would either know they have it, or know they dont. Be interested to find out if the hypothetical product is made w human milk, or if its human-milk flavored.

We have a "policy" in our department that you have to bring food back from vacation to share with the entire dept. We were in Oregon during cherry season, so made cherry cobbler this year. We get turkish delight, huckleberry scones, all kinds of sweets. Its rare to get savories.

Some repeats, some new. pasta - w frozen pesto - carbinara (we always have bacon, eggs, parmesan) - alfredo (we always have cream, parmesan) add frozen peas to the latter two if vegetable is a challenge - clam sauce (keep can of good clams around. Not perfect, but fast and good) - frozen red sauce Quiche - we always have flour, eggs, cheese. I like the potato crust idea, but have to try it Frittata - eggs and whatever. Serve with bread which makes the carbs optional "noodles" - spaghetti noodles, veg fried, meat of some kind (smoky ham is good if you dont have something 'authentic'), soy sauce, sesame oil. Can add a LOT of cabbage to this. Can vary seasoning for a more chinese or filipino flavor. I like the idea of steak bites. Might have to add that to our repetoire. We're lucky, we can grill if the husband unit goes and gets all social like that. (we can also walk 1/4 mile to the grocery, but there isnt time with our invites. Its usually a 'right now' thing).

tender young vine leaves? vine tendrils as a side dish?

'Rarely', true, but not 'never'. And the OP is interested in it as a possible family thing, not a commercial venture.

Oxidation?

My first thought is "good bloody luck getting mom to let go of that much", which renders the rest of the conversation moot. However, jic: As with other species' milk, fat content varies as expression proceeds, and across the day. Yes sweet. Often noted is a bitter edge.

mgartez, that's some photo, to make fried rice look colorful and beautiful!

Interesting - soluble color instead of suspended solids. Whatcha gonna do with the red solids? Is it tomato or watermelon? Does it retain any flavor?

I couldnt do it, me, but drying and putting dishes away each meal saves a ton of counterspace otherwise used by the drain rack.

Oh, I believe it. But evidently "some people" on a strict budget still seem to be buying coffee "out" on a daily basis. I'm just trying to reconcile the two, because if someone is buying coffee "out" every day, they're not sticking to their strict budget. And my advice is sincere that they will save money in the long term. You're asking for a long tough haul during those ~100 coffee-free days, while the $2/day builds up to the $200 initial investment. How's a person to stay conscious enough to earn a living without the morning cuppa joe? There's 'perfect world' and there's 'better than I've got now'. Perfectly respectable coffee comes from Costco in a giant can, and gets made by pouring hot water over a filter-cone holding 2T ground coffee. Not the best coffee in the world, but enough to let a person start saving, so they can upgrade if they find the stuff inadequate, with minimal upfront investment. That way, they are awake enough during 15 days to save the $30 for the grinder, awake during the next few days while saving for the beans, and then its all golden from there.

garlic, garbanzo beans, canned tuna, oregano sauteed in olive oil til garlic brown, and beans creamysoft in the middle, splash of lemon juice to taste. Be nice to have sliced green olives, but was out. Tossed with pasta (orchietti are good, or bowties) cooked in well salted water. Topped with chopped fresh tomatoes (those lovely brown ones), and a side of steamed broccoli. The small eater took seconds, the middle sized eater took 3rds, so I guess I'll be making it again.

Wouldnt grape and cherry tomatoes likewise be considered choking hazards?

Tri2Cook makes an excellent point. So many of the easy-to-scale-up desserts have a large dairy component. trifle puddings as noted, including pumpkin as we head into autumn tiramisu cobblers crisps cake cookies For healthy dessert, its hard to beat a juicy cobbler.

Why do you cut the grapes in half? What is in the avocado sushi? Do you vinegar the rice or use it plain? Anything beside avocado?

Once upon a time there was a recurring thread that would have felt right at home with small chunks of spam fried til crispy. I grew up loving fried spam, then read the label and havent bought it since. But once in a while my dad will make the crispy cubes and there isnt enough in one can for the three of us. We dont even let the offspring or spouses try them. Salty fatty crispy.

JAZ reminded me of making eggnog french toast, and of making it with the regular batter, but using panetone for the bread. Talk about rich!

It will taste oddly flat if there's no salt. I use salted butter to cook it in, so that takes care of it, but if you are in an unsalted butter household, it may pay to add a pinch of salt to the egg/milk mixture before mixing it up. Most of the flavor comes from the topping(s). Melted butter and powdered sugar, good jam or preserves, maple syrup or whatever floats your boat. Someone mentioned mess. I dont quite understand where that's an especial problem. Pancakes = bowl, transfer item, fry pan(s), plate. French toast = bowl, soaking pan, fry pan(s), plate. Same number of items to wash and the egg/milk is so much easier to clean up than pancake batter.

Good to 'see' from you, Rebecca. I hope you have a delightful dinner, where ever you choose to go.

I like stratas, which is pretty much your method. You hit the nail on the head, its the day or so notice that makes all the difference. We tried homemade challah with our french toast method the other day. I guess we're creatures of habit - we all, down to the 7 yr old, prefer our french toast made with the whole wheat bread. who'da thunk it. Of course, there must be maple syrup. Warm.

I'll have to look if there's a Casa Madera chenin blanc available locally.

Its not that Mexico doesnt produce other liquors, its that only Mexico produces tequila.

I did get that. That's why I said for us it would work for a special brunch. We dont plan regular breakfasts that far ahead. We rarely plan them 10 min ahead of when we start cooking them. Its not personal nor an attack on your method. Its clear that it was a marvelous thing for the special occasions you described.