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put together a DIY eggs benedict kit after the glue dried . . .

Well, I use the same mix for popsicles and sorbets. If you’re confident that your slushie machine would turn that into a sorbet, regardless of the dial setting, then perhaps popsicles aren’t a good starting point for your needs.

I have a "slushie" machine sitting on my kitchen counter where the Ninja Creami used to be. (eG-friendly Amazon.com link) So far I have used the appliance only for shaving unflavored ice. The method consists of a compressor cooled drum that rotates at variable speed against a sharp blade. I am impressed how well it works. It takes only about a minute before ice starts coming out. Despite the name, the result is nothing like a slushie, as I understand a slushie. I'm not looking for sorbet texture. I can do sorbet in the Ninja, which now lives in the bedroom. What I am looking for is a lighter, icier texture. There is a dial to adjust the texture from little frozen curls to the finest powdered snow.

I like them well enough, but I'm a stickler for having the correct ratio of pastry to filling (the pastry has to blunt that cloying sweetness). I'm also happy that Chapman's included raisins, because I'm squarely in the "if it doesn't have 'em it's not a proper butter tart" camp. ETA: Everyone's entitled to an occasional early morning disagreeable comment. Quotas are negotiable, but increase with "time served," and there's a bonus allowance for chronic illness/pain. Yup, my sweetheart prefers the rectangular 2 litre box to the "premium" in the tub. Right now she's on a chocolate kick, but we had a couple of months of buying vanilla and then pouring ganache over it. Getting a prescription for blood-sugar sensors has somewhat altered the volume she consumes at a sitting, of course, as well as the timing.

Surprise hit at my artist community summer open house last night was lemon sour cream. Sour cream, simple syrup, lemon juice, & meyer lemon concentrate mixed to taste.

I think if you want shave ice texture you'd want little or no sugar in your flavored base so it freezes hard enough.

Finally, a cheap sardine that tastes good! Canned in Portugal. Light delicate texture and taste. 70 pence a can in Sainsbury's. They were only available in sunflower oil, brine or tomato sauce. I can see them online in "refined" olive oil, for £2 a can, which would still be a bargain.

I The packaging says Newlyn, Cornwall. There is a sardine works there, previously marketing as pilchards. Sorry to hear of your bad experience with the ice cream. It's usually well regarded. Did you at least find a nice high tea there?

Yes and with each chef it tastes different

They look really good to be skin and bone less. I've been behind some Cornish sardine tins already for a while

Recipes for popsicles and sorbets are pretty similar. In both cases, steps are usually taken to lessen the icy texture and make it more smooth at serving temp. You might want to do the opposite - leave out or reduce any alcohol, etc. Will you be using a cryostat or a freezing microtome to do the shaving? Are you wanting little frozen curls? Something more crumbly? Or something else?

Yoko Cho. Oddly enough, it's an izakaya run by Thai people.... We got there early, but by the time we left, it was packed with young (20s?) Asian kids - NYU is right there. It was ok - but I think there are much better izakayas (albeit more expensive) that would be closer to you.

When we used to fly EVA Airlines to Asia (they're Taiwanese connecting through Taipei), before each movie on the seatback entertainment system, they would play a few advertisements, one was always for Ka-Va-Lan. It's hilarious how many times you can see someone gazing thoughtfully at a glass of whisky.

Grilled lemon chicken over corn fricassee with sliced tomato from the farm near my house

@Dr. Teeth This guy has been to many of London's higher-end Chinese restaurants multiple times. Something in his timeline might catch your eye.

The origin of the whiskey itself is indeed Taiwanese … but the can (plus the whole whiskey highball in a can concept) comes from Japan 🤗

Ive got GABA on my Induction . it just soaks the rice , in this case the GABA comes from brown , not white , rice to get that GABA in an older machine , just soak the brown rice , 30 +++ minutes , then cook on Brown. the result is a fairly soft BR.

GABA brown rice takes a LOT longer that regular brown rice. Has an earthier flavour than regular brown rice.

Their bog-standard versions are actually my favourite! I have Neapolitan and vanilla in the freezer currently.

That burger certainly photographs well About the cashews, just yesterday it was suggested to me that for an even creamier/smoother result, soaking the cashews (preferably raw cashews) in hot/boiled water for about an hour would be helpful.

@Duvel is Ka-Va-Lan Japanese ? googleing Kavalan turns up taiwanese Whisky .

thanks to @weinoo 's nudge I was finally able to find and D/L'd a pressure RC manual here are the various times :

My sis and BIL were here yesterday to help me with moving chores. Once again, they brought me a huge quantity of home-grown tomatoes. We went to a fairly new Cuban place for lunch. It was delicious and it is very near my new house, so I will definitely go back. They both had sandwiches and I had tacos that were delicious. Lots of leftovers. Anyway when I got home and it was normal supper time, I wasn't really hungry, but had gotten lectured about not eating right/enough, so I sliced up a little of the Wild Morel & Leek Jack Cheese I picked up at Costco last week ($6.97/lb.) and cut up one of the tomatoes. Had it with a glass of pinot grigio and it was more than enough.

What's it called?

Note the instructions for the Japanese varieties of rice I get from The Rice Factory...https://trf-ny.com/pages/how-to-cook-japanese-white-rice They call for soaking all variations, some for 30 minutes, others for a couple of hours.