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Someone Paid $6,500 for Eight Cookie Shots

Someone Paid $6,500 for Eight Cookie Shots

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Jane Bruce

Would you pay thousands of dolalrs just for a box of cookie shots? Good news is, the money all went to a great cause.

We know that that Dominique Ansel’s invention of a shot glass made from a warm, fudge-lined cookie and filled with milk is genius and delicious, but we definitely wouldn’t pay more than $800 for one. But that’s exactly what happened last night at Cipriani’s on 42nd St. in New York City at City Harvest’s annual “An Evening of Practical Magic” awards presentation, which honors the leaders in the fight against hunger in New York.

Dominique Ansel auctioned off a box of eight of his infamous cookie shots, and the highest bidder ended up paying $6,500 for the sweet prize, approximately $812.50 per pastry. Check out the video of Ansel taking a cookie shot with the winners here. The auction was part of a benefit to raise money for City Harvest, the number one non-profit organization in New York fighting hunger.

During last year’s auction, guests bid on a box of Ansel’s number one popular pastry: the cronut, and raised $14,000 for a box of one-dozen. Hey, at least the winners got to skip the famously-long Ansel’s Bakery line.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi

This New Cookbook Helps People Who Lost Their Sense of Smell Because of Covid Cook Again

Taste and Flavour builds recipes for those missing a sense of smell or taste.

Thanks to vaccination progress, there&aposs a bit of optimism on the horizon that the worst parts of pandemic life could soon be over for most of us sooner rather than later. But for those who actually contracted Covid-19 and are still suffering from what&aposs increasingly been referred to as "long covid," the struggle may outlive vaccinations and mask mandates.

While it&aposs still too early for the medical community to fully grasp the long-term implications of the coronavirus, a number of those who contracted it still suffer from a diminished (or even nonexistent) sense of smell and taste. While perhaps not the most serious of potential symptoms comparatively speaking, it certainly saps the pleasure out of eating and negatively affects one&aposs quality of life. 

Luckily, a team of two British chefs wants to help long Covid sufferers get a little joy back in the kitchen and at the dinner table with help from a series of recipes specifically tailored to their disappointing "new normal." Written by Ryan Riley and Kimberly Duke, Taste & Flavour features recipes specifically engineered to delight those with a missing or distorted sense of smell (which is a significant factor in the sense of taste). 

The duo&aposs experience cooking for those missing a sense of taste or smell comes from their work at Life Kitchen, a free Sunderland, England cooking school they co-opened to help cancer patients get a boost from finding the joy in cooking and eating during a difficult time. As the pandemic wore on and one of Covid&aposs signature symptoms became more commonplace, Riley and Duke got to work adapting their strategy for an emerging class of smell-challenged eaters.

Riley and Duke&aposs Taste & Flavour process started by presenting covid long-haulers with about 300 recipes to narrow them down to a list of 17 that  passed the "taste" test. That means emphasizing texture as much as possible, while ramping up the umami in order to stimulate the salivary glands. Simultaneously, the recipes also avoid certain foods like garlic, onions, and even chocolate that suddenly taste terrible to those missing a normal sense of smell. 

If you or a food lover you know is struggling with long Covid, it&aposs more than worth downloading a free digital copy of Taste & Flavour (or pay ਲ਼.00 to ship a hard copy anywhere in mainland UK). And if you&aposve ever been curious about what an umami biscuit might taste like, you can grab a copy too. 

27. Air Fryer Tostones

The air fryer saves the day again, making twice-fried plantains a healthy snack. These soft "chips" are perfect for dipping into guacamole.

Per serving: 102 calories, 0 g fat (0 g saturated), 27 g carbs, 12 g sugar, 250 mg sodium, 2 g fiber, 1 g protein

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What the expert thinks

You are right when you say your husband has a problem. If he is drinking half a bottle of whisky every night, he is consuming about 14 units of alcohol a day - around four times the recommended limit for men. He is almost certainly damaging his liver, irritating his stomach and increasing his risk of heart disease, stroke, brain damage and various oral and digestive tract cancers. He will suffer memory loss and his judgment will be impaired on a regular basis. You say he eats healthily. However, half a bottle of whisky represents about a third of the recommended daily calorific intake for a man. It would be hard for him to obtain adequate nutrients on the remaining two-thirds, so it is likely that he is either undernourished or overweight.

What, then, can you do? The answer, I am afraid, is that you have no power to compel him to stop behaving this way. As long as he is not harming you or anyone else directly as a result of his drinking, and as long as he is not breaking the law, you cannot veto his alcohol consumption. You can talk to his doctors if you like - it may help them to know how much he is drinking when it comes to prescribing his medication. But neither you nor they can force him to stop.

On the other hand, there are things you could do to make him more likely to want to curb his drinking himself. At the moment, he has neither the ability nor the inclination to alter the way he behaves. He has not got the ability to change, because the amount he drinks means that he will have great difficulty coming up with new ways to live. Furthermore, alcohol is a depressant, so he is unlikely to feel optimistic about the future or to expect to overcome well-entrenched habits. Therefore, should he decide that he wants to live differently, he will need specific direction and continual encouragement. He is unlikely to accept these things unless he asks for them himself, after recognising that he needs to transform his life.

As things stand, I doubt that he has much inclination to change. Why would he, when you pay him so much attention already? It sounds as if you monitor his behaviour and seize every opportunity to dilute his drinks until he notices. This probably strikes him as a rewarding sort of game. You also appear to tolerate him swearing and thrashing about in your bed every night.

If, instead of ministering to him and in many ways treating him as a wayward child, you filled your days with pursuits that bring you joy and fulfilment, you would have no time to check up on him and hence reinforce (albeit unintentionally) his drinking. You will also serve as an excellent role model,
allowing him to observe by your example more interesting and enjoyable ways of spending one's time. This approach of ignoring undesirable actions and modelling more positive ways of behaving gives you the best chance - and really, the only dignified way - to encourage another adult to decide to change his behaviour.
Linda Blair

Linda Blair is a clinical psychologist and an associate fellow of the British Psychological Society.

Private Lives appears every Thursday. If you would like to respond to this week's problem, please post your comment below.

6. Look Behind "Bad" Behavior

At some point your child will break every rule you make. But if you react to each infraction with the same show of disapproval—Mommy&aposs mad he&aposs in the time-out chair—he may not reach an understanding of what prompted the rule-breaking behavior in the first place.

Simply put, your child&aposs "misbehavior" is a direct result of the fact that he cannot control his emotions𠅊nd it is one of parents&apos most important tasks to teach their children how to do just that. "Your child doesn&apost whine and have temper tantrums because he is trying to manipulate you. He isn&apost purposely being &aposbad,&apos" says Pantley, who calls emotion-fueled outbursts on the part of very young children "biologically, psychologically, and absolutely normal."

So while you may well impose the appropriate disciplinary measure (that time-out, for instance), a calm and compassionate conversation is important too. Ask your child questions, and provide suggestions, Pantley suggests: "Your sister is crying because you took her bear. What will make her feel better? Do you think you can help her bear give her a hug?"

Someone Paid $6,500 for Eight Cookie Shots - Recipes


1. PROMOTION DESCRIPTION: The Splenda 16 Recipe Bracket Sweepstakes (“Sweepstakes”) begins on 3/14/21, at 12:00:00 AM Eastern Time (“ET”) and ends on 4/5/21, at 11:59:59 PM ET (“Promotion Period”). There will be Five (5) potential winners of the Sweepstakes, to be determined by random drawing from among all eligible entries received during the Promotion Period.

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The Real Cost of Trucking – Per Mile Operating Cost of a Commercial Truck

The largest operating expense is diesel fuel. A commercial truck can easily consume more than $70,000 of diesel fuel per year.

Driver Salary is the second largest operating cost. Standard commercial truck driver salaries are based on the distance driven, per mile. Although drivers spend a fair amount of time in docks and traffic, their operating costs are only derived from miles traveled. 26% of overall expenses (.36 per mile)

Repairs & Maintenance – issues with air line/hoses, alternators, wiring, and brakes are all common in commercial trucks, and can cost $15,000 annually (.12 per mile)

Insurance – There are more than 9 different types of insurance policies for the industry. Multiple insurance policies can cause coverages to cost over $6,500 a year (.05 per mile)

Tires – Retreading is less expensive than new tires and is a large portion of this cost. Although mere pennies per mile, an average tire can cost over $250 and annual tire expenses can exceed $4,000 (.03 per mile), enough to purchase 16 new tires annually, but still not enough to replace every tire of an 18-wheeler.

Permits, Licenses, and Tolls – Required permits and licenses for the industry and equipment, as well as continuous travel on toll roads, are cause for this expense $3,600 annually (.02 per mile)

Coffee – Truck stops sell more coffee than convenience stores. The average commercial truck driver spends more than .004 per mile on coffee, resulting in over $600 a year on coffee per industry driver.

There are additional expenses that are harder to quantify on a per mile basis, such as the expense of finding loads, either by paying commission or salary to a dispatcher, or using freight matching services. Other expenses, such as freight factoring services that help trucking companies receive faster payment on invoicing, are only used by some trucking companies.

LOST RECIPES / Old favorites connect the past with present

The last thing I ever thought I would become in my later years was a missionary, but missionary I am.

Cooking at home and eating together as a family is rapidly fading from our lives. According to some statistics, not even a quarter of Americans - a mere 23 percent - share food together every night.

Over the past 50 years, we have been quick to abandon the table for work and other activities. We seem to have forgotten that cooking meals at home is much more than nourishment. It is the way we strengthen relationships, the way we show we care for each other. Cooking and eating together develops our humanism.

Francine du Plessix Gray wrote a piece in the New Yorker a few years ago called "Starving Children." It gets directly to the point.

"We may be witnessing the first generation in history that has not been required to participate in that primal rite of socialization, the family or communal meal," she writes. "It is the meal that is not only the core curriculum in the school of civilized discourse, it is also a set of protocols that curb our natural savagery and our animal greed, and cultivated a capacity for sharing and thoughtfulness of others."

With those notions in mind, I embarked on my latest endeavor - preserving America's recipes. A recipe is much more than merely instructions on how to cook a dish. Recipes are road maps to culture. They show us where we came from, providing essential windows into how our parents cooked and how we evolved as a society.

Today, strangers prepare much of our food. With so much of our cooking done by professional chefs, fast-food companies and the makers of convience food who pump out meals ready to be popped into the microwave, we're losing so much. By abandoning the kitchen, we have lost a link to the past and also a link to the future.

To keep some of these recipes from falling into extinction, I'm working on what will be my last book: "Lost Recipes," to be published by Knopf later this year. Today, I begin a column for The Chronicle based on that book. The first recipes I've chosen are old favorites that might otherwise soon be forgotten. Among them are my grandmother's garlic crumb-stuffed artichokes the Southern classic Country Captain butterscotch cookies from the legendary New York bakery, Schrafft's and American classic corn chowder and cole slaw with boiled dressing.


Ever since I started working with James Beard back in 1972, I've watched a sad evolution. Our home kitchens have changed from warm, homey centers of the household to cold, little-used rooms filled with designer appliances and fancy cabinetry.

Years ago, there was only one way to learn to cook and that was to watch someone cook in the home kitchen. That was how I learned. My Italian grandmother lived with us. Her days were mostly spent in the kitchen, and much of my time was spent with her. I don't remember learning to cook. I just felt like I always knew how.

She was an inspiration. Her husband had suddenly died quite young, leaving her with four children. Like many immigrants, she believed that the American streets were paved with gold. That's why she brought her four young ones on a ship to America. The only work she was able to find was doing embroidery in a sweatshop in New York, but in time, her two sons became tailors and moved to California. Later, they sent for their mother and sisters. Their lives became much easier and they loved living on the West Coast.


Life was becoming easier for many other Americans, too -- in large part because life was getting easier in the kitchen. Around the turn of the century, housewives embraced a flood of new products that reduced cooking preparation time. Heinz tomato ketchup, which I loved, was advertised as a time-saver so that women wouldn't have to make sauces for their dinner. I remember the excitement shared by my mother and grandmother when the first frozen peas entered the market. My grandmother said, "We won't have to shell another pea."


Of course, all of this had a price. The confluence of convenience foods and a rise in the number of women who worked outside the home meant that families were spending far less time in the kitchen. Cooking came to be seen as drudgery -- a misconception that lingers today.

When I was writing "Cooking with Children" (Alfred A. Knopf, 1995), I researched dozens of children's cookbooks and all of them sent the message that in order to be fun, cooking had to include tasks like painting happy faces on cookies. The premise was that cooking has to be akin to a craft project.

Yet in teaching children, I learned that they are innately interested in the actual process of cooking. They love combining and stirring, are fascinated when the liquid of an egg becomes solid, and squeal with delight when they see popovers come out of the oven, big and puffy. Even if the food they make isn't haute cuisine, children love it because they had a hand in creating it.


For most of my life I raised a family, and my favorite pastime was baking at home. I baked so many cupcakes for the PTA over an eight-year period that if I had sold them, I would have retired years ago as a millionaire. And I still love to bake cookies. For me cooking and baking at home is therapy.

I realize that the world has changed, and that with both parents working, there's less time to spend in the kitchen. Still, cooking at home can be simple and it can be rewarding.

Children should be incorporated into the process. Cooking together brings families together by giving them a common task. Lots of subjects that might be difficult to talk about when sitting around the table can be discussed while stirring a pot of soup or slicing potatoes.

And because cooking at home is more economical, it assures children a brighter future. Eating so much ready-made food has contributed to a serious problem of obesity in children. About 1 in 4 of America's children are seriously overweight. And in parts of California, health experts say the number is as high as 1 in 3. The changes in young people's diet coupled with a steep drop in physical activity has caused a frightening number of physical problems for the young.


So what does an old recipe have to do with helping children get healthier? With preserving our past and assuring our futures?

Not long ago I rediscovered a small paperback called "Notes From a Scandinavian Kitchen," by Morry and Florence Ekstrand (Scandinavian Needlepoint, 1980) that struck a chord.

"We want to do more with less," they write. "World hunger is appalling. Convenience foods give off no warming kitchen aromas. We don't long for the past, but we ache for that part of it that can enrich our living today. A heritage is preserved if it's nourished. It grows from bits and pieces told and written, and it lives through us."


1 frying chicken (about 3 pounds), separated into 8 serving pieces (see Note)

2 tablespoons vegetable oil

1/3 cup finely diced onion

1/3 cup finely diced green Bell pepper

1/2 teaspoon dried thyme, crumbled

1 can (1 pound) stewed tomatoes

3 tablespoons dried currants (optional)

INSTRUCTIONS: Mix together the flour, salt, pepper. Coat the chicken pieces with the seasoned flour, shaking off excess.

Heat the butter and oil in a skillet large enough to hold all the chicken pieces. Add the chicken pieces and brown on both sides. Remove the chicken from the skillet and set aside.

Add the onion, green pepper, garlic, curry powder and thyme to the skillet. Stir over low heat to loosen the browned particles. Stir in the stewed tomatoes and their liquid. Return the chicken skin-side up to the skillet. Cover and cook slowly for 20 to 30 minutes, until the chicken is tender. Stir in the currants.

(Baked version: After the chicken is browned and the sauce is made, cover and bake in a 325 degrees oven for about 45 minutes, until the chicken is tender.)

Note: Separate the legs into thighs and drumsticks cut the breast in half through the breastbone, then detach the wings (cut off the tips, if desired). Save the back, wing tips, neck and giblets for stock or another use. You may also use 3 pounds of thighs instead of a whole chicken.

PER SERING: 575 calories, 37 g protein, 17 g carbohydrate, 40 g fat (14 g saturated), 165 mg cholesterol, 1,371 mg sodium, 2 g fiber. .


I doubt you can find another coleslaw recipe that is this simple and this good. Tangy dressing, crunchy celery seed and shredded cabbage -- this is all it takes to make a memorable salad.

1 medium-size head of cabbage

1 cup Boiled Dressing (see recipe)

INSTRUCTIONS: Cut the cabbage in half, place in a bowl of cold water, and refrigerate for 1 hour. Drain well.

Shred the cabbage finely, and add the dressing and celery seed. Toss to mix well. Season with salt.

PER RECIPE: 180 calories, 6 g protein, 23 g carbohydrate, 7 g fat (4 g saturated), 99 mg cholesterol, 120 mg sodium, 6 g fiber. .


2 egg yolks, lightly beaten

1 1/2 tablespoons butter, melted


Cook, stirring constantly, over low heat until thickened and smooth. Season with salt.

May be made ahead. Cover and refrigerate until needed.

PER TABLESPOON: 215 calories, 7 g protein, 27 g carbohydrate, 10 g fat (5 g saturated), 24 mg cholesterol, 476 mg sodium, 2 g fiber. .


Many New Yorkers have such fond memories of Schrafft's large, crisp cookies that I decided to track down some of the recipes, particularly the one for butterscotch cookies with finely ground pecans, which seem to have been an all- time favorite. The formula I got produced over 10 pounds of cookies, but I have reduced the recipe so it can be easily made in a home kitchen. These cookies, I'm told, taste every bit as good as the originals. Serve them with fresh fruit or berries.

Watch the video: Chocolate Chip Cookie Shot Glasses. Baking Mad (July 2022).


  1. Kirkley

    I should

  2. Tarrin

    Give Where can I find?

  3. Dewey

    Fair thinking

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