JoNorvelleWalker

Thanks for the suggestions. Not to leave the outcome hanging, I killed off the batter making pancakes. Soothed my pancake itch for some while I fear. One of the Amazon products I'm evaluating is a Caraway square griddle pan. No need to wash after making pancakes. I just wipe it with a paper towel. (eG-friendly Amazon.com link) Caraway is the most nonstick griddle I have ever used.

Not yet, but I did have more pancakes.

I have been off eating and cookery for a couple years, but I still buy cookbooks.

Help! Is there a way to repurpose yeast raised pancake batter? I made the following recipe: https://redstaryeast.com/recipes/yeast-pancakes/ The pancakes were good, but now I have a large bowl of batter attempting to break out of the blast chiller and strangle me in my sleep. Thoughts?

Dare you say what project?

CSO toast?

Capacity is about six nutmegs. The shavings are about as fine as one would expect nutmeg to be. For spice grinding I mostly use a mortar or for grinding in quantity I employ my Waring: https://forums.egullet.org/topic/150545-wet-spicecurry-paste-grinders/?do=findComment&comment=2082442 I seldom bring out my melanger but to grind something incredibly fine, a melanger is the way to go.

I have one. I use it for nutmeg. Works well. Minor problem is you can't lift it by the top.

Batch 39: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Neisson Esprit 70% ABV as a preservative My method was a slight simplification for this batch. Rather than heating in an hotel pan while stirring, I heated the orgeat in a 1000ml beaker on a new stirring hotplate. Then I homogenized directly in the reagent jar I use for storage.

It's that time of year again... Supermarketitaly.com is having a 10% off sale today and I ordered Filippi Panettone Special Granfrutta. This is the same brand I enjoyed so much last year but a different variation with orange, lemon, apricots, and sour cherries.

I like bluefish. It reminds me of shad, which most years I can never get. For cooking I grill bluefish. Plenty of oil in the fish. Bluefish may be cheap because it's caught locally.

The cocoa is Dutch process, I did not find it bitter at all. Plus the cocoa gently cut the sweetness of the cake.

If your question is addressed to me, in the past I have made orange buttercream for this cake -- using Tang for the orange flavor! (Though I confess I have not attempted a buttercream of any kind in a quarter of a century.) I also once frosted a three layer rendition of this cake with an Italian meringue. The Italian meringue was memorable, as while transporting my creation to a party the top layer slid off onto a quiche. For a time I investigated methods of heating the KitchenAid mixer bowl in order to simplify making a meringue. I found there was a patent on using metal tubing on the outside of the bowl. I looked into using a laboratory version of an Anova to circulate hot water. Nothing came of it. Then @Kerry Beal enabled me into getting a KitchenAid Precise Heat Mixing Bowl. I haven't tried it but the PHMB might work. Problem is the PHMB bowl is smaller than a standard mixing bowl and would not make much meringue. Perhaps enough for at least one layer. Hmm. Last night I dusted Penzeys' high fat Dutch cocoa over a slice of my cake. Simple and delicious.

There is a method for this given in Rose Levy Beranbaum's Cake Bible. Welcome @nancyotr1.

The cake was well received at work.