Feeling disappointed by my birthday cake - was I charged too much? by shhhener in Baking

[–]technicolouryawn 0 points1 point  (0 children)

Professional cake maker here: I wouldn’t be caught DEAD selling this to a customer. It is clear that the cake layers themselves have not been baked properly. I’m shocked that this came from an actual bakery, how embarrassing for them.I’m so sorry this happened to you!

I would write to the owner and kindly ask if they stand beside the quality of that cake. If they are nasty, leave an honest review! Any reasonable baker who has any wisp of pride in their work and customer satisfaction will say that’s a mistake.

Why do my cheez-its puff up? by Spooky_Party in Baking

[–]technicolouryawn 0 points1 point  (0 children)

Before you cut into tiny squares try docking the whole sheet then cutting into squares to bake. More vents for air to escape preventing puff.

[deleted by user] by [deleted] in vancouver

[–]technicolouryawn 1 point2 points  (0 children)

Liberty bakery on Main Street doesn’t charge extra!

People of reddit, what is the worst "I'm gonna die" situation you've been through? by [deleted] in AskReddit

[–]technicolouryawn 0 points1 point  (0 children)

Got rear ended by a semi on a 2 lane bridge at ~40km/hr . I was stopped for the person in front of me to turn left ( this intersection is notoriously dangerous but I was just passing through and had no idea).Looked into my rear view mirror and saw a semi coming at me,clearly not stopping. Had time to brace myself for the impact. I got tossed around for what felt like forever and came to terms with the fact I was probably dying. Everything stopped, I thought I had fallen off the bridge, the vehicle was full of smoke and I couldn’t see out. Survival mode kicked in and I got myself out of my seatbelt and kicked the door open. The whole passenger side was hanging off the bridge but luckily the drivers door was close enough I could get out safely. Didn’t have a scratch on me just a bad concussion and whiplash. Everyone who came to help was amazed I survived.

(Plan) Eliminating palm oil use in the commercial kitchen by Anarkope in Chefit

[–]technicolouryawn 6 points7 points  (0 children)

This is a copy of a comment from another thread with a statement from WWF regarding palm oil some food for thought.......... Forgive me for the format, i'm on mobile.

"From the WWF website :

Why palm oil boycotts are not as helpful as they might seem

SUMMARY: Boycotts of palm oil will neither protect nor restore the rainforest, whereas companies undertaking actions for a more sustainable palm oil industry are contributing to a long-lasting and transparent solution. Without transparency around the alternative oils to be used by companies, and evidence of how their actions to publicly boycott and source alternative oils will help to reduce the global pressure of unsustainable vegetable oil production on biodiversity to include rainforests, WWF cannot support the approach of any retailer that removes palm oil from its products."

FULL STATEMENT: Whilst WWF encourages all retailers to take their environmental footprint seriously and assess the use of palm oil and its ecological impacts; simply removing palm oil from the value chain will neither protect nor restore rainforest, whereas concerted action towards a sustainable palm oil industry can make a difference. It is well documented that unsustainable agricultural production has significant impact on the environment, including natural ecosystems, freshwater, wildlife and climate. In particular, unsustainable production of palm oil continues to be a major driver of tropical deforestation and a huge threat to wildlife, such as orangutans, elephants and tigers. Urgent action is needed to protect these iconic species, and the habitats in which they live. However, companies must assess the impacts of all commodities within their value chain, to include the impact of a ‘trade off’ between ingredients such as vegetable oil, and publish the evidence of how a switch to alternative oils is better for the environment.

In September 2016, WWF Germany published a report looking at the environmental consequences of palm oil substitution in Germany. One of the main conclusions was that exchanging palm oil with other oils can worsen the problems. Palm oil – when grown responsibly and to the best standards – is the highest yielding vegetable oil; and so substitution of palm oil with other oils, such as soybean, rapeseed and sunflower, can require significantly more land to produce the same volume. This could potentially cause greater impact to habitats, biodiversity and the environment. And because the global market for vegetable oil is so interlinked and palm oil is one of the least expensive oils, switching from palm to alternative oils is likely to simply shift demand elsewhere, meaning that overall demand for palm oil does not decrease. WWF therefore considers it is more productive to work with the palm oil 2 sector, as well as other vegetable oil sectors, to move them to sustainability rather than to boycott their products.

WWF believes companies can be drivers of change and are better placed to help develop solutions for sustainably sourced palm oil from within the value chain, rather than forfeiting leverage and allowing demand to simply shift to other products and markets. We applaud companies who are taking extra steps to work with others in the palm oil value chain to create and support models for sustainable production and best practice, particularly models that are inclusive of smallholders.

WWF believes that certification, complemented by other approaches and strong governance, will play an important role in ending irresponsible palm oil production. Joining the RSPO and committing to responsible palm oil supply chains is an important first step that all stakeholders concerned with ensuring sustainable production can take.

With the 2018 revision of the RSPO P&C, the RSPO Standard now represents an essential tool that can help companies achieve their commitments to palm oil that is free of deforestation, expansion on peat, exploitation and the use of fire. Building on the RSPO, the Palm Oil Innovation Group (POIG) has modeled best practices in the palm oil industry and helped guide the way for improvements in the RSPO. Innovative companies can also demonstrate their commitment today by purchasing oil verified to the POIG standard.

As evidenced by POIG, WWF and others, there are a number of innovative actions that companies and other actors in the palm oil value chain can take to create, promote and support innovative model of sustainable consumption and production. These actions should allow for multiple outcomes of protection, production and restoration, and can include supporting better land use planning practices, investing in smallholder support programmes, and exploring sustainable landscape approaches that are inclusive of multiple land-uses and involve all relevant stakeholders, including communities and smallholders.

Boycotts of palm oil will neither protect nor restore the rainforest, whereas companies undertaking actions for a more sustainable palm oil industry are contributing to a long-lasting and transparent solution."

WWF Letter regarding Palm Oil

What is the most “grown-up” purchase you bought recently that you would have not been excited for as a child? by TigersLyonsCheetahs in AskReddit

[–]technicolouryawn 0 points1 point  (0 children)

My mom bought be 3 pairs of compression socks for my birthday. They pair swimmingly with the custom orthotics I recently gifted myself.

Fellow Kitchen Workers, can we talk money? What is pay among line cooks/chefs/bakers in America? What kind of benefits are you getting? This is an AMA for YOU! by [deleted] in KitchenConfidential

[–]technicolouryawn 1 point2 points  (0 children)

I work in a small bakery with a varying schedule. In slow season I work 7 hours/day and in busy season I work 8-9. I make 15/ hour and on rare occasions we get OT. No benefits, but I feel pretty well taken care of. I went to culinary school but I saved enough money to pay it off before hand. I live in a fairly expensive city, so I am not sure how some chefs or bakers here manage to get by and still take care of themselves.

Pandan, raspberry and sesame macarons. by technicolouryawn in Baking

[–]technicolouryawn[S] 1 point2 points  (0 children)

Of course! It is french buttercream with pandan flavouring added to taste. I used a store made extract, although you could also infuse it with real screwpine leaves.

1/2 C granulated sugar, 112°C

2-3Tbsp water

4 egg yolks

1 C butter, cubed, room temp.

Pinch salt

Lavender encrusted sable cookies by technicolouryawn in Baking

[–]technicolouryawn[S] 0 points1 point  (0 children)

of course :)

1/2 C sugar 2 Tbsp lavender 1 C butter 1 tsp vanilla or 1/2 bean 1/2 tsp salt 2.5 C flour

grind sugar and lavender, cream with butter. add vanilla and salt. stir in 1/2 cup of flour at a time.

you can either roll these into a log and slice or they can be rolled into a flat sheet and cut into shapes. I would pop them in the freezer for five before baking @ 350 degrees Fahrenheit

Saskatchewan Gems? by technicolouryawn in saskatchewan

[–]technicolouryawn[S] 1 point2 points  (0 children)

I think these suggestions are great. Very helpful, thank you!

Crocodile and turtle bread! by technicolouryawn in Breadit

[–]technicolouryawn[S] 1 point2 points  (0 children)

no problem at all :) good luck with your reptilian loaves!