BrooklynBaker's Profile

Ha, I've eaten more than my share of chicken soups and stews for breakfast, but I'm thinking restaurant family meals shouldn't really count here.

Otherwise, I've had omelets with chicken...such as a Mexican chicken omelet.

Of course! You've never seen a rectangular cake before?

Besides, there are no rules about these things...you can do whatever you want with cake, provided it's mixed and baked correctly...people get too hung up on what you "can" and "cannot" do...Go for it!

Just make sure to level off the layers or it will be difficult to frost/won't look nice. If you're using a traditional cake recipe that yields 2 round layers, doubling it should be more than enough.

@The Kitchenette/ renerodgers- marble stays cooler than other surfaces even in intense heat. This I learned when trying to roll out puff pastry, first on stainless steel, then moving to the marble, in an un-air-conditioned kitchen on a 100 degree day.

Besides, for chocolate you really don't want the thing to be frozen, and I can't really think of a reason you'd need to do anything with ice cream directly on a counter top.

THAT is the WORST allergy/health situation I've heard of, save for loss of taste :-(

I'd eat 'em.

But if you really can't do it, I'd suggest crumbling them up- the edges/more cooked parts in a food processor depending on texture- and making them into a pie or tart crust.

Aw, my grandma used to make this once a week while I was growing up. I never really differentiated it from flank steak (she seemed to interchange the names, although maybe they were actually different and sometimes she made one, and other times the other). Anyway, I always liked it a lot. I should ask her what she says the difference is.

Oh, agreed- I always thought these are beautiful!
Here's mine: http://www.flickr.com/photos/pellet13/3914698398/

Oh, haha mntwmyn, go s'mores!

Ugh. My grandpa is a 37 year veteran of the FDNY who'd kill me if he knew, but I deactivated mine.
The same grandfather is also the product of a family that owned a pizzeria, and makes pizza at home all the time- with the oven as hot as it goes- and I remember countless pizza nights growing up that were spent with me standing under the smoke alarm fanning it with a towel because he refused to turn it off.
Love my grandpa.

Yup, seeding's the way to go; I'm with Bittman!
It can be a pain-in-the-neck process at first, but once you get the hang of it it's second nature.
I made this chocolate ferry (http://www.flickr.com/photos/pellet13/) in pastry school using just this process!

Notes:
Put ALL the chocolate in the bowl over a pot of boiling water, then turn the pot off and let it sit until the chocolate is about 2/3 melted. Then start stirring! The leftover unmelted chocolate will seed the rest, and by the time it's all smooth, it should be at the right temp (86-90 for dark choc, 83-86 for milk or white). If not, add a few more small pieces of chocolate. Easy!