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shipping questions
On another site I read a person wondered about shipping chocolate in
summer months. The factory rep responded that it cost $50 to ship a $24 order, so advised waiting till fall to order chocolate thru the mail. Now, we don't wait to ship living organisms like orchids..... so what's up with that?? Vendors commonly use cool/heat pads when they ship, and I don't think they cost an additional $20-$25 does it? K Barrett |
shipping questions
In winter, I add 1 or 2 heat packs, depending upon the size of the box. In
wholesale quantities, they're under $2 each. However, as they do have a relatively short life, if the recipient is more than 2 days away by ground, I upgrade them to 2-day Express service. With that, it might add that much. In summer, when I know the packages will warm up, I thoroughly water the plant before shipping (something to avoid in winter). That evaporative cooling seems to do the trick. I do not charge for that. -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "K Barrett" wrote in message ... On another site I read a person wondered about shipping chocolate in summer months. The factory rep responded that it cost $50 to ship a $24 order, so advised waiting till fall to order chocolate thru the mail. Now, we don't wait to ship living organisms like orchids..... so what's up with that?? Vendors commonly use cool/heat pads when they ship, and I don't think they cost an additional $20-$25 does it? K Barrett |
shipping questions
Thanks Ray. I guess it does add up.
K "Ray B" wrote in message news:YH0pi.429$zJ4.419@trndny03... In winter, I add 1 or 2 heat packs, depending upon the size of the box. In wholesale quantities, they're under $2 each. However, as they do have a relatively short life, if the recipient is more than 2 days away by ground, I upgrade them to 2-day Express service. With that, it might add that much. In summer, when I know the packages will warm up, I thoroughly water the plant before shipping (something to avoid in winter). That evaporative cooling seems to do the trick. I do not charge for that. -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "K Barrett" wrote in message ... On another site I read a person wondered about shipping chocolate in summer months. The factory rep responded that it cost $50 to ship a $24 order, so advised waiting till fall to order chocolate thru the mail. Now, we don't wait to ship living organisms like orchids..... so what's up with that?? Vendors commonly use cool/heat pads when they ship, and I don't think they cost an additional $20-$25 does it? K Barrett |
shipping questions
Chocolate is tough to ship in summer, and can be difficult in winter too. I
forget what the actual word for this is, but what happens is that chocolate, if kept too cold, gets that white coating on it. So you'd have to very carefully pack it to create a cool but not cold environment. People don't keep chocolate in the fridge, nor freeze it. Diana "K Barrett" wrote in message . .. Thanks Ray. I guess it does add up. K "Ray B" wrote in message news:YH0pi.429$zJ4.419@trndny03... In winter, I add 1 or 2 heat packs, depending upon the size of the box. In wholesale quantities, they're under $2 each. However, as they do have a relatively short life, if the recipient is more than 2 days away by ground, I upgrade them to 2-day Express service. With that, it might add that much. In summer, when I know the packages will warm up, I thoroughly water the plant before shipping (something to avoid in winter). That evaporative cooling seems to do the trick. I do not charge for that. -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "K Barrett" wrote in message ... On another site I read a person wondered about shipping chocolate in summer months. The factory rep responded that it cost $50 to ship a $24 order, so advised waiting till fall to order chocolate thru the mail. Now, we don't wait to ship living organisms like orchids..... so what's up with that?? Vendors commonly use cool/heat pads when they ship, and I don't think they cost an additional $20-$25 does it? K Barrett |
shipping questions
Hey....I love frozen chocolate. A frozen Reeces Peanut butter cup is great.
After holidays I often buy chocolate when it goes on sale (after Easter/Christmas/etc.) and freeze it for months at a time. No problem. When it's frozen you can't eat it very fast :) Gene "Diana Kulaga" wrote in message ... Chocolate is tough to ship in summer, and can be difficult in winter too. I forget what the actual word for this is, but what happens is that chocolate, if kept too cold, gets that white coating on it. So you'd have to very carefully pack it to create a cool but not cold environment. People don't keep chocolate in the fridge, nor freeze it. Diana "K Barrett" wrote in message . .. Thanks Ray. I guess it does add up. K "Ray B" wrote in message news:YH0pi.429$zJ4.419@trndny03... In winter, I add 1 or 2 heat packs, depending upon the size of the box. In wholesale quantities, they're under $2 each. However, as they do have a relatively short life, if the recipient is more than 2 days away by ground, I upgrade them to 2-day Express service. With that, it might add that much. In summer, when I know the packages will warm up, I thoroughly water the plant before shipping (something to avoid in winter). That evaporative cooling seems to do the trick. I do not charge for that. -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "K Barrett" wrote in message ... On another site I read a person wondered about shipping chocolate in summer months. The factory rep responded that it cost $50 to ship a $24 order, so advised waiting till fall to order chocolate thru the mail. Now, we don't wait to ship living organisms like orchids..... so what's up with that?? Vendors commonly use cool/heat pads when they ship, and I don't think they cost an additional $20-$25 does it? K Barrett |
shipping questions
Peanut butter cups are different.......
Once you mix the chocolate with other ingredients, no prob. Chocolate ice cream comes to mind. It's not that the chocolate goes bad. It just loses texture. (Oh, jees, now I'm getting a chocolate jones. Kathy, what have you started?) ;oD Diana "Gene Schurg" wrote in message news:vPapi.731$Ub7.610@trnddc04... Hey....I love frozen chocolate. A frozen Reeces Peanut butter cup is great. After holidays I often buy chocolate when it goes on sale (after Easter/Christmas/etc.) and freeze it for months at a time. No problem. When it's frozen you can't eat it very fast :) Gene "Diana Kulaga" wrote in message ... Chocolate is tough to ship in summer, and can be difficult in winter too. I forget what the actual word for this is, but what happens is that chocolate, if kept too cold, gets that white coating on it. So you'd have to very carefully pack it to create a cool but not cold environment. People don't keep chocolate in the fridge, nor freeze it. Diana "K Barrett" wrote in message . .. Thanks Ray. I guess it does add up. K "Ray B" wrote in message news:YH0pi.429$zJ4.419@trndny03... In winter, I add 1 or 2 heat packs, depending upon the size of the box. In wholesale quantities, they're under $2 each. However, as they do have a relatively short life, if the recipient is more than 2 days away by ground, I upgrade them to 2-day Express service. With that, it might add that much. In summer, when I know the packages will warm up, I thoroughly water the plant before shipping (something to avoid in winter). That evaporative cooling seems to do the trick. I do not charge for that. -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "K Barrett" wrote in message ... On another site I read a person wondered about shipping chocolate in summer months. The factory rep responded that it cost $50 to ship a $24 order, so advised waiting till fall to order chocolate thru the mail. Now, we don't wait to ship living organisms like orchids..... so what's up with that?? Vendors commonly use cool/heat pads when they ship, and I don't think they cost an additional $20-$25 does it? K Barrett |
shipping questions
On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote:
Kathy, what have you started?) ;oD I'm going for the Ben and Jerry's and Kahlua right now. Bob |
shipping questions
vanilla covered in Grand Marnier.....
-- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "Robert Lorenzini" wrote in message ... On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote: Kathy, what have you started?) ;oD I'm going for the Ben and Jerry's and Kahlua right now. Bob |
shipping questions
Try frozen Tim Tams (a very Australian biscuit (cookie)).
John "Ray B" wrote in message news:96cpi.2157$9A6.428@trnddc01... vanilla covered in Grand Marnier..... -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "Robert Lorenzini" wrote in message ... On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote: Kathy, what have you started?) ;oD I'm going for the Ben and Jerry's and Kahlua right now. Bob |
shipping questions
Just finished Rocky Road ice cream, microwaved so the marshmallows were soft
and runny but the ice cream still cold! Ah! K "John Varigos" wrote in message om... Try frozen Tim Tams (a very Australian biscuit (cookie)). John "Ray B" wrote in message news:96cpi.2157$9A6.428@trnddc01... vanilla covered in Grand Marnier..... -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "Robert Lorenzini" wrote in message ... On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote: Kathy, what have you started?) ;oD I'm going for the Ben and Jerry's and Kahlua right now. Bob |
shipping questions
Now that's a feat!!!
Yours Sincerely Kye --- Webmaster www.hardenhoney.com www.hardenhoney.com.au www.toplinetours.com.au www.tummyteaser.com.au "K Barrett" wrote in message . .. Just finished Rocky Road ice cream, microwaved so the marshmallows were soft and runny but the ice cream still cold! Ah! K "John Varigos" wrote in message om... Try frozen Tim Tams (a very Australian biscuit (cookie)). John "Ray B" wrote in message news:96cpi.2157$9A6.428@trnddc01... vanilla covered in Grand Marnier..... -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "Robert Lorenzini" wrote in message ... On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote: Kathy, what have you started?) ;oD I'm going for the Ben and Jerry's and Kahlua right now. Bob |
shipping questions & chocolate
Hi Kye, Your tour url does not work for me????
To K, I heard something briefly about dark chocolate , that just a 1/2 ounce of the best dark chocolate eaten daily was good for the ticker! Anyone read about this? Only thing, I could not stop at half an ounce!!!! Cheers Wendy "Kye" wrote in message ... Now that's a feat!!! Yours Sincerely Kye --- Webmaster www.hardenhoney.com www.hardenhoney.com.au www.toplinetours.com.au www.tummyteaser.com.au "K Barrett" wrote in message . .. Just finished Rocky Road ice cream, microwaved so the marshmallows were soft and runny but the ice cream still cold! Ah! K "John Varigos" wrote in message om... Try frozen Tim Tams (a very Australian biscuit (cookie)). John "Ray B" wrote in message news:96cpi.2157$9A6.428@trnddc01... vanilla covered in Grand Marnier..... -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "Robert Lorenzini" wrote in message ... On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote: Kathy, what have you started?) ;oD I'm going for the Ben and Jerry's and Kahlua right now. Bob |
shipping questions & chocolate
Dark chocolate is good for you! I've read that as well. And now you've all
done it. All we have in the house at the moment is white chocolate. I am now going to eat it. Diana "Wendy7" wrote in message ... Hi Kye, Your tour url does not work for me???? To K, I heard something briefly about dark chocolate , that just a 1/2 ounce of the best dark chocolate eaten daily was good for the ticker! Anyone read about this? Only thing, I could not stop at half an ounce!!!! Cheers Wendy "Kye" wrote in message ... Now that's a feat!!! Yours Sincerely Kye --- Webmaster www.hardenhoney.com www.hardenhoney.com.au www.toplinetours.com.au www.tummyteaser.com.au "K Barrett" wrote in message . .. Just finished Rocky Road ice cream, microwaved so the marshmallows were soft and runny but the ice cream still cold! Ah! K "John Varigos" wrote in message om... Try frozen Tim Tams (a very Australian biscuit (cookie)). John "Ray B" wrote in message news:96cpi.2157$9A6.428@trnddc01... vanilla covered in Grand Marnier..... -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "Robert Lorenzini" wrote in message ... On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote: Kathy, what have you started?) ;oD I'm going for the Ben and Jerry's and Kahlua right now. Bob |
shipping questions & chocolate
On Jul 24, 11:40 am, "Wendy7" wrote:
Hi Kye, Your tour url does not work for me???? To K, I heard something briefly about dark chocolate , that just a 1/2 ounce of the best dark chocolate eaten daily was good for the ticker!.... Well, that's a simplified version of it. The flavonols in high cocoa dark chocolates do reduce blood pressure. You need to eat dark chocolate with at least 60% (IIRC) cocoa content. I use Lindt's 85% cocoa chocolate. It might be a tad bitter for some folks. Non-dutch processed cocoa gives good results too, when made with water to cut down on fats. The alkali used in "dutch" processing reduces the effectiveness of the cocoa. Milk chocolate and white chocolate (no cocoa content) are useless . Hershey's is now selling high flavonol chocolates. I haven't tried them yet. A Carribbean tribe that was known for not suffering from high blood pressure was one of the starting points for this research. It turned out they drank an extremely bitter, high flavonol cocoa every day. If they stopped drinking the cocoa---when they emigrated, for example--- they developed HBP as often as everybody else. J. Del Col ( who has had his Lindt ration for the day) |
shipping questions & chocolate
Yeah, we knew that! But all I had in the house was white choc, along with a
powerful chocolate hunger, LOL! Diana "jadel" wrote in message oups.com... On Jul 24, 11:40 am, "Wendy7" wrote: Hi Kye, Your tour url does not work for me???? To K, I heard something briefly about dark chocolate , that just a 1/2 ounce of the best dark chocolate eaten daily was good for the ticker!.... Well, that's a simplified version of it. The flavonols in high cocoa dark chocolates do reduce blood pressure. You need to eat dark chocolate with at least 60% (IIRC) cocoa content. I use Lindt's 85% cocoa chocolate. It might be a tad bitter for some folks. Non-dutch processed cocoa gives good results too, when made with water to cut down on fats. The alkali used in "dutch" processing reduces the effectiveness of the cocoa. Milk chocolate and white chocolate (no cocoa content) are useless . Hershey's is now selling high flavonol chocolates. I haven't tried them yet. A Carribbean tribe that was known for not suffering from high blood pressure was one of the starting points for this research. It turned out they drank an extremely bitter, high flavonol cocoa every day. If they stopped drinking the cocoa---when they emigrated, for example--- they developed HBP as often as everybody else. J. Del Col ( who has had his Lindt ration for the day) |
shipping questions & chocolate
Now I'm salivating!! Did you have to add the photo?!!!
"K Barrett" wrote in message . .. Triple-chocolate cookies - makes 26 cookies The key to the fudgy texture is letting them cool on the baking sheets. 3 oz unsweetened chocolate, chopped 1 1/2 c bittersweet chocolate chips - they like Hershey's special dark or Ghiradelli double chocolate bittersweet chips 7 T unsalted butter, cut in pieces 2 t instant coffee 2 t vanilla 3 large eggs at room temp 1 c sugar 1/2 c all-purpose flour 1/2 t baking powder 1/2 t salt 1 1/2 c semisweet chocolate chips Melt unsweetened chocolate, bittersweet chips and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until just completely smooth and glossy. Remove bowl from pan and set aside to cool slightly. Stir coffee powder and vanilla together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at med-high speed until very thick and pale - about 4 min. Add vanilla-coffee mixture until incorporated - 20 sec. Reduce speed to low, add chocolate mixture until thoroughly combined - 30 sec. Whisk flour, baking powder and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temp for 20-30 min until it firms up - it will more closely resemble thick brownie batter than cookie dough. Meanwhile, adjust 2 oven racks to upper and lower-middle positions and heat oven to 350. Line 2 baking sheets with parchment paper. Using 1 heaping T batter per cookie, place 2" apart alternating rows 3,2,3,2,3 for 13 per tray. Bake until cookies are shiny and cracked on top, 11 to 14 min, rotating sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool completely on racks before serving. DO NOT OVERCOOK! __________________________________________________ _ Beatty's Chocolate Cake Copyright 2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot Contessa Episode: Flavors and Flowers Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Chocolate Buttercream, recipe follows Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Chocolate Frosting: 6 ounces good semisweet chocolate (recommended: Callebaut) 1/2 pound (2 sticks) unsalted butter, at room temperature 1 extra-large egg yolk, at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups sifted confectioners' sugar 1 tablespoon instant coffee powder Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. |
shipping questions & chocolate
On Tue, 24 Jul 2007 20:08:03 -0400, "Diana Kulaga"
wrote: Yeah, we knew that! But all I had in the house was white choc, along with a powerful chocolate hunger, LOL! Diana Up your Magnesium dose. Get the Calcium with minerals. It cuts the Chocolate craves..... Not near as fun. SuE http://orchids.legolas.org/gallery/main.php |
shipping questions & chocolate
Yeah, even I can bake these and have them turn our great! Next time I make
the cake I'll put a raspberry flavor between the layers (jam or liquer, depending) K "John Varigos" wrote in message om... Now I'm salivating!! Did you have to add the photo?!!! "K Barrett" wrote in message . .. Triple-chocolate cookies - makes 26 cookies Beatty's Chocolate Cake Copyright 2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot Contessa Episode: Flavors and Flowers |
shipping questions & chocolate
"SuE" wrote in message
... On Tue, 24 Jul 2007 20:08:03 -0400, "Diana Kulaga" wrote: Yeah, we knew that! But all I had in the house was white choc, along with a powerful chocolate hunger, LOL! Diana Up your Magnesium dose. Get the Calcium with minerals. It cuts the Chocolate craves..... Not near as fun. SuE http://orchids.legolas.org/gallery/main.php Where ya been girlie? Was thinking I hadn't read any posts by you in a while. K Barrett |
shipping questions & chocolate
Up your Magnesium dose. Get the Calcium with minerals. It cuts the
Chocolate craves..... Not near as fun. Doesn't work! I take calcium w/magnesium in addition to the usual multi-vit. Anyhow, who wants to get rid of chocolate cravings??? Diana G |
shipping questions & chocolate
This is war! Got to make a trip to the store. Imagine, a chocolate thread
while I am in the process of becoming smoke free. There ain't no justice! Anyway, take the recipe for Toll House cookies (back of the Nestle's chips bag). Substitute extra large *milk* chocolate chips for the semi-sweet, and substitute chopped macadamia nuts (lots of 'em-don't skimp) for the walnuts. Voila! You have Sausalitos! Diana "K Barrett" wrote in message . .. Triple-chocolate cookies - makes 26 cookies The key to the fudgy texture is letting them cool on the baking sheets. 3 oz unsweetened chocolate, chopped 1 1/2 c bittersweet chocolate chips - they like Hershey's special dark or Ghiradelli double chocolate bittersweet chips 7 T unsalted butter, cut in pieces 2 t instant coffee 2 t vanilla 3 large eggs at room temp 1 c sugar 1/2 c all-purpose flour 1/2 t baking powder 1/2 t salt 1 1/2 c semisweet chocolate chips Melt unsweetened chocolate, bittersweet chips and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until just completely smooth and glossy. Remove bowl from pan and set aside to cool slightly. Stir coffee powder and vanilla together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at med-high speed until very thick and pale - about 4 min. Add vanilla-coffee mixture until incorporated - 20 sec. Reduce speed to low, add chocolate mixture until thoroughly combined - 30 sec. Whisk flour, baking powder and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temp for 20-30 min until it firms up - it will more closely resemble thick brownie batter than cookie dough. Meanwhile, adjust 2 oven racks to upper and lower-middle positions and heat oven to 350. Line 2 baking sheets with parchment paper. Using 1 heaping T batter per cookie, place 2" apart alternating rows 3,2,3,2,3 for 13 per tray. Bake until cookies are shiny and cracked on top, 11 to 14 min, rotating sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool completely on racks before serving. DO NOT OVERCOOK! __________________________________________________ _ Beatty's Chocolate Cake Copyright 2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot Contessa Episode: Flavors and Flowers Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Chocolate Buttercream, recipe follows Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Chocolate Frosting: 6 ounces good semisweet chocolate (recommended: Callebaut) 1/2 pound (2 sticks) unsalted butter, at room temperature 1 extra-large egg yolk, at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups sifted confectioners' sugar 1 tablespoon instant coffee powder Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. |
shipping questions
On Mon, 23 Jul 2007 11:56:40 GMT, "Ray B"
wrote: In winter, I add 1 or 2 heat packs, depending upon the size of the box. In wholesale quantities, they're under $2 each. However, as they do have a relatively short life, if the recipient is more than 2 days away by ground, I upgrade them to 2-day Express service. With that, it might add that much. In summer, when I know the packages will warm up, I thoroughly water the plant before shipping (something to avoid in winter). That evaporative cooling seems to do the trick. I do not charge for that. Let me add that Ray ships VERY well packed items. Two Thumbs Up. Dave Fouchey Florence, SC N34° 11' 36.40" W79° 47' 6.85" WA4EMR |
shipping questions & chocolate
Wendy,
Fixed the tour URL now. Its actually www.toplinetours.com But I am really not plugging, just my standard sig file. Yours Sincerely Kye --- Webmaster www.hardenhoney.com www.hardenhoney.com.au www.toplinetours.com www.tummyteaser.com.au "Wendy7" wrote in message ... Hi Kye, Your tour url does not work for me???? To K, I heard something briefly about dark chocolate , that just a 1/2 ounce of the best dark chocolate eaten daily was good for the ticker! Anyone read about this? Only thing, I could not stop at half an ounce!!!! Cheers Wendy "Kye" wrote in message ... Now that's a feat!!! Yours Sincerely Kye --- Webmaster www.hardenhoney.com www.hardenhoney.com.au www.toplinetours.com.au www.tummyteaser.com.au "K Barrett" wrote in message . .. Just finished Rocky Road ice cream, microwaved so the marshmallows were soft and runny but the ice cream still cold! Ah! K "John Varigos" wrote in message om... Try frozen Tim Tams (a very Australian biscuit (cookie)). John "Ray B" wrote in message news:96cpi.2157$9A6.428@trnddc01... vanilla covered in Grand Marnier..... -- Ray Barkalow - First Rays Orchids - www.firstrays.com Plants, Supplies. Books, Artwork, and lots of Free Info! "Robert Lorenzini" wrote in message ... On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote: Kathy, what have you started?) ;oD I'm going for the Ben and Jerry's and Kahlua right now. Bob |
shipping questions
Really far behind in my reading r.g.o. these days.
We ship tens of thousands of seedlings out of what is probably one of the hottest ZIP codes in the country; I have yet to have a report of seedlings damaged by heat. Once a year, we might lose a shipment due to a snap snowstorm (the last one was 2005, I think), but that's it. We ship in cardboard boxes with plastic peanuts. Nothing fancy. I figure the box goes from the a/c house to the a/c car to the a/c post office to a truck that hauls it to some a/c shipping center in the shadow of the airport. From there, FedEx (which handless air shipments of USPS Priority Mail these days) moves it as fast as they can. I also follow Rod Venger's suggestion from way the heck back when: absolutely no indications as to the contents. No "Fragile" or "Perishable" or other designations. The address in the header is bogus. Send no email there. -AJHicks Chandler, AZ |
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