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Anne Whateley
Feb 11, 2007
:unsmith: i like nice words
When you introduce new dry goods, TUPPERWARE. Everything gets its own little airtight tub. I remember it happened to my mom once when I was a kid, and that made the problem so much more solvable. If the new flour/sugar/etc. is good, the baddies can't get in, and if it's hiding a floury menace, it's already in quarantine.

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Anne Whateley
Feb 11, 2007
:unsmith: i like nice words

Muffy_the_Diver posted:

The only thing I would suggest is not to stabilize the whipped cream with gelatin; it's the first time I've ever worked with the stuff and it smelled like horses. it was awful.
Maybe the gelatin was bad or you went a little heavy on it? I've made stabilized whipped cream (itt even) and it smelled, looked, and tasted totally fine.

Anne Whateley
Feb 11, 2007
:unsmith: i like nice words
Are those dragées on top? Do you find them edible? I've never seen M&M-shaped ones like that.

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