[aaronatthedoublef]

Good idea!

[aaronatthedoublef]

I've forgotten all about American Chop Suey. My kids would love it but might object to the name with their new age sensibilities.

[aaronatthedoublef]

I picked fish sauce and soy sauce but then blew it with pickle relish! Should have known better.

[aaronatthedoublef]

Been there myself. I know the feeling.

It is harder and harder to find jobs. Resume folks tell me not to put anything on my resume prior to 2000. So what was I doing between college and then? And I can't lie or erase 16 years of my life.

[aaronatthedoublef]

Oh yes. This was some time in the 80s!Dad was conservative so he probably advised her to sell it and bank the profits.

[aaronatthedoublef]

Speaking of secretaries my dad was writing a will for one who had worked at Sears for 50 and had ancient stock certificates. She had no idea how much she was worth until my dad told her.

I don't know how Google works. I have friends who have gone there but I'm not sure if they received options or not.

Slack really intrigues me. They've made an IM that is fun and that people like to use. I saw an article that I have to re-find that said they started out as a game.

[aaronatthedoublef]

Mike, absolutely right. When I joined Microsoft it was mostly employee owned through stock options. That gave many employees an "ownership" mentality in how we thought about the company and how we used company resources. I believe Bill G and his leadership team controlled over 50% of the company stock. So without most of the employees and the leaders it would have been impossible for a larger company to take us over.

But over the years as the company stopped splitting every 18 months and people stopped becoming millionaires in short order the tone of the company changed and newer, senior managers treated long time employees differently because of the distortion of stock options. It led to many internal problems long before people started reading about Microsoft problems in the press.

[aaronatthedoublef]

I brought a bunch of oreos over to Switzerland last summer and no one had any interest in any flavors other than the originals (and the double stuffed).

KAF is doing what they need to do to thrive and survive and how can anyone begrudge them that. They are continue to be a very gracious company that is generous with help and advice. But they are just becoming another Pillsbury which is not what they were. They'll probably be acquired pretty soon by a bigger food company looking to gain market share and credibility.

BRM has to compete too and I wish them luck.

The employee owned model usually starts out well but breaks down as the original employee-owners move on unless there is a good plan in place to buy out and pass on their shares.

I like BRM unbleached cake flour and the only difference I've noticed is it really needs to be sifted for cakes. I'll probably switch to one of the bleached brands.

[aaronatthedoublef]

I've heard from BRM and they are discontinuing their unbleached cake flour in all sizes.

I guess I can load up on 25lb bags while they last but will probably just switch to a different brand.

[aaronatthedoublef]

Thanks Mike. I'm surprised Walmart won't sell through Jet.com.

[aaronatthedoublef]

Thanks. I hope so.

[aaronatthedoublef]

This is cool! My mom made pies in muffin tins and I've always wanted to try it but I was concerned about how it would release from the tine. But with a mason jar you can push the lid up through the ring!

I make strawberry shortcakes in (used) jam jars. I layer some whipped cream, then biscuit, then strawberries and more whipped cream.

[aaronatthedoublef]

BA, I have emailed the BRM folks but have not received a reply. I will let you all know if/when I do.

It's not discontinued it is just not available in 3lb bags. I use cake flour in my pizza dough (cake flour, WWW, flax meal, and sometimes chickpea flour). I probably use a pound a week just for pizza so a 25 pound bag is probably better for me economically if I can figure out how to break it down store it.

Of course if I'm buying big bags I can go to the restaurant supply and then I can buy the Queen if I want it! Not sure how big those bags are.

[aaronatthedoublef]

Or the brownies are locked up...

I've wondered about frostings and is the safety margin for frosting made without dairy or eggs longer than frosting with dairy and/or eggs?

[aaronatthedoublef]

I made dozens of cupcakes for a graduation party at my cousins'. I made a white velvet cake from the Cake Bible and a chocolate fudge cake from a Rosie's cookbook. The fudge cake is my favorite cake and the white velvet is my family's.

My wife made the frosting and decorated them.

I tried something new with the fudge cake and added three tablespoons of flour and they had a nice cupcake bump that they do not usually have when I follow a cake recipe. That may also be because I have not been filling the paper cups enough. I'll need to experiment more.

The white velvet cake calls for four and a half egg whites (which is stupid - but it also has a weight measure). I always looked for things to do with the egg yolks and noticed (after MANY years and MANY white velvet cakes) that the recipe immediately preceding it calls for five or six yolks! Problem solved but that also means A TON of cake even for a family of five with two teenage boy which makes us consume food like a family of ten.

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