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I am more taken aback by whomever chose to publicize her denial of the wish, seemingly to either shame her into cooperating or punish her. She has every right to decline a request without owing an explanation to anyone. Even non-celebrity run businesses get more charity requests than they can accommodate.

I probably eat 6-10, but it's not because I'm following government guidelines, which I believe to be a bunch of hogwash. I just like them.

Bittersweet and semisweet are semi-meaningless. Generally they have at least 50% cocoa mass. Manufacturers use these terms differently, so you are better off looking a cocoa mass percentage, as one manufacturer's bittersweet is another's semisweet. 50% and 72% can be used interchangeably when you're using the chocolate for candy making or cut into chunks in lieu of chips. Once you start melting the chocolate and using it in baking, or in mousses and ganaches, the formulas start to get out of whack. A higher percentage chocolate will bake drier, as it has less sugar, and will require more liquid to emulsify properly for a a mousse or ganache. Alice Medrich's book Bittersweet goes into formulas for working with different percentages. Older recipes are likely to use something closer to 50 - 55%, and newer recipes are more likely to state a percentage.

The Korova/World Peace Cookie.

The fact that they committed acts of copyright infringement repeatedly is what brought them down -- not the single incident with Monica. Perhaps because they had gotten away with it for so long they considered it standard business practice. Eventually the hammer was going to fall. The only surprising bit is that it fell from the hands of a lone writer (from whom it ricocheted wildly) rather than a major media outlet.

Most things you would make with butter (pie, shortbread, short cakes) you can make using coconut oil (tastier, more expensive) or Earth Balance butter (not as tasty, cheaper). You can make panna cotta substituting coconut milk and agar. You can roast fruit. You can make wacky cake (a search will yield many recipes), and a ganache from dark chocolate and coconut milk. For custard like dishes, you can sub 2T. arrowroot powder for each egg. You can make sorbet, or a Philly-style ice cream that doesn't use eggs, substituting coconut milk or nut milk for dairy. David Lebovitz has a good chocolate coconut sorbet, which you can find here: http://www.tasteandtellblog.com/2007/07/chocolate-coconut-sorbet.html Coconut milk also makes an awesome caramel. Any kind of fruit crisp, using a butter sub in the crumb will work.
PS Honey isn't vegan.

The nonstick pan itself is not causing the seizing. There is either some moisture present in the pan or stirring instrument, or the chocolate is being overheated and is not actually seizing, but becoming lumpy. Make sure your cooking instruments are completely dry and melt slowly over low heat, stir constantly if you're using direct heat.

Puff pastry is generally no sugar. How about a napoleon of puff pastry, vanilla roasted pear and lightly sweetened creme fraiche?

Not a bubble, as people have to eat. That said, there are segments of the industry that probably are bubbles. Three that come to mind: cupcake stores, food trucks, and handing out book deals to bloggers based on page views, regardless of quality of content or professional background. People with talent and good business skills will continue to succeed, but there may be a washing away of riff raff. I think you need to break down "food" into smaller segments to identify bubbles.

I would add some sliced apples, bananas or raisins to my sandwich in lieu of jelly, both for variety and fiber. That said, there is something to be said for comfort foods during a disaster. My preferred disaster food is a large bag of trail mix -- nuts, dried fruits and possibly bits of chocolate. Some salt, some sweet, and just enough protein and fiber to pretend it's healthy.

I appreciate what you are saying. My particular peeve is people who are "chocolate lovers", but exercise no discrimination regarding quality or preparation. Anything chocolate is automatically super delicious, and should be shoveled down. My take is that these poor people have no taste buds, and there is nothing I can do to change it. I privately discount their recommendations, and allow them to wallow in their own particular brand of chocolate happiness.

I would go with coconut milk also. For me, soy has a flavor I just can't abide by.

David Lebovitz has a nice (and easy!) chocolate coconut sorbet in his book The Perfect Scoop. You can see the recipe here: http://www.tasteandtellblog.com/2007/07/chocolate-coconut-sorbet.html
You can infuse flavor like mint the same as you would with cream.

Luna & Larry's Coconut Bliss comes in several flavors and is super delicious. Here is a link to their store locator: http://coconutbliss.com/where/store-locator