Jayne ,'Our Mrs. Reynolds'
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I bought two when I saw them at the Employee sale, because I know they are hard to find (I'm actually always on the look out for 8" cake pans because my mom has had one all of her married life and the nonstick coating is finally wearing off and she wants to replace it but not one makes that size any more - if anyone ever sees one, please buy it for me and I will be so grateful).
Outlet sale in another couple months...
They make sets of pans for toaster ovens, and I find them super handy for regular oven cooking in small size or quantity.
I have some of those. In fact, I have some of those that are just barely too big for my toaster oven so they only get used in the regular oven. That's what I get for buying a cute yellow toaster oven and not paying attention to the size.
Now I'm in search of precut 6" parchment circles.
Can't help you there, although I feel like I have seen them somewhere...
I keep thing that my phone is vibrating in my purse when it is not in my purse.
Hello from Ireland on my last night. Of course, I have started getting a cold today. Almost made it a whole vacation without gettingg sick. At least it was the last day. I am sad to leave, but I'm looking forward to going home.
Whereas I have just arrived home! Or well, in Seattle. I am not quite home yet but am enjoying what I think is the fanciest bit of this business class ticket--a towncar ride home!
My bleeping god, how is it only 2:30?
OK here is some evidence [link]
But she said, there is such a thing as too much butterfat, which she found out the hard way.
“Long before I got into making ice cream, I experimented a little bit at home. I tried to make my own chocolate ice cream,” she said. “It was basically like a frozen butter log. It was awful.”
As she learned, when there’s too much butterfat, it kind of coats the mouth and has a waxy feel, which as one can imagine, is not a pleasant ice cream experience.
I suspect it is a difference between butterfat and clearer fats -- too much is a flavor blocker rather than a flavor carrier. I heard about it as a kid when an ice cream chain called "Will Wrights" which had to change its recipe when too high a proportion of butterfat made them an unpopular brand.