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I checked my books and don’t find any straight up root beer pops. I've got a few recipes for root beer float pops that loosely fill the molds with little bits of vanilla ice cream and then pour in flat, cold root beer. Eat Your Books tells me there's a root beer sorbet in The Modern Café by Francisco Migoya and the CIA that uses both root beer and root beer extract, sugar, sorbet stabilizer and glucose powder. I don’t have the book, but an approach like this (root beer + extract) sounds like the best route 🤣 for a good root beer flavor in a frozen treat.

Does anyone have a recipe for root beer popsicles? I just had an inquiry. Beyond just freezing off-the-shelf root beer

Prima Taste Singapore Curry Lamian Noodles (eG-friendly Amazon.com link) with various additions. A guilty pleasure.

@TdeV An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream. The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar. *The hot milk sponge cake on the King Arthur Baking site is the Chef Zeb method. The only difference is that he adds the oil separately from the heated milk/butter, otherwise the recipes the same. I made 1/4 of the recipe and made 4-5 of the cakelets. It’s the same recipe I had posted in an other presentation upthread on June 24.

A friend came to dinner last night, and these are the leftovers: Thai beef salad (yam nuea): Marinate strip steak with garlic, black pepper, and soy sauce. Grill steaks over charcoal until still mooing, and then slice thinly. Saute garlic and then add lime juice, sugar, fish sauce, black pepper, roasted rice powder, and the sliced beef. Served as make-your-own salad with butter lettuce, sliced cucumber, tomato, mint, cilantro, scallions, sliced shallots, and sliced long red chiles. Mrs. C made another batch of muhammara (roasted red bell pepper dip) and this one was even better - more heat, and plenty of sumac. Served with toasted, buttered naan.

We were leaving early the next morning - our flight to Manado left around 9AM, so with Jakarta's traffic, we needed to leave the hotel around 6, all of which means that we wanted to have an early and fast dinner... so back to the food court at the mall! This place makes mostly grilled or fried chicken or duck. Fried duck with sambal hitam (the dark brown paste on top), with a side of sambal terasi. Sambal hitam is not spicy at all, and comes from the island of Madura, just off the coast of Surabaya in east Java. Most recipes I can find for sambal hitam say that it contains kluwak, which would definitely help in turning it such a dark brown, almost black color (hitam means black in Indonesian). This would also make sense since the other dish that I know of from that area, rawon, the beef soup, also uses kluwak. The sambal terasi is quite spicy and contains shrimp paste, for which it is named. Grilled chicken with sambal matah. Sambal matah is the most common sambal in Bali. It is one of the few sambal in the Indonesian canon that are "raw" and not fried. I put raw in quotes because the finishing step is to pour hot oil over the sliced mixture which does cook it slightly. It's also a sliced sambal, as opposed to most others that are pounded or ground. It is made up of mainly shallots, lemongrass, chillies, kaffir lime leaves, garlic, shrimp paste and lime juice. Both duck and chicken were cooked well and both really good. It's so nice to have a mall with a huge food court attached to the hotel!! In the airport the next morning, we had plenty of time to sit down at a restaurant after checking our bags. A location of Sate Khas Senayan is in Terminal 3, so, sate it is! Ginger tea Stir fried kangkong (water spinach) with shrimp paste Chicken sate lilit. Sate lilit is common in Bali - it uses minced meat and seasonings but not in a casing. Many times it is made from fish. This one is served with sambal matah, again from Bali. Chicken sausage sate, in casing, sitting in sweet soy sauce with crushed chillies and sliced shallots. Lamb sate - both cubed lamb (with that delicious piece of lamb fat) and lamb sausage. So that's it for the Jakarta portion of this trip! Up next, an island off the coast of Manado, in North Sulawesi.

Could you please point to the exact recipe? I get two pages of results from my search but none seems to be the right recipe.

A hallucinogenic bolete? What's not to like?

And they do use imperial measurements!

After view the mosque, we went to lunch at the last padang restaurant of the trip. This one is a large chain of padang restaurants - they have probably around 20 locations, if not more... Restoran Sederhana Our table once we were seated... Of course, we had to order more paru goreng - fried beef lung: This one wasn't as crispy and light as the one in the other place. Classic beef rendang. This is supposedly how the original rendang is supposed to be - everything else, with more sauce, etc are regional variations. The flavor of this was so deep, spiced with cinnamon, clove and nutmeg. True rendang should also not be made with any sugar - although Malaysian versions typically use palm sugar. Also, it's one of the few things that don't use any MSG - instead, it uses a serundeng of toasted coconut that is pounded into a paste. Gallons of coconut milk are boiled down to this dry paste over about 8 hours. The beef was so tender you cut it with a spoon. Singkong in mild turmeric curry Dendeng balado - this didn't have the smokiness of the first place and their balado had more shallots - I think this is the most typical version and the smoky version was a delicious outlier. Lamb gulai. Gulai uses spices similar to rendang but not cooked that long so it stays thin. Sambal ijo.

After breakfast we went out to a local market: This is a closeup of the left side of the bin in shadow above. Here you have klewak (aka keluak, aka kluwak, aka buah keluak). To the right of that is turmeric. Even further right, not pictured here, is kencur, ginger and galangal with some roaches walking around them for good measure. Two types of chillies - in the foreground is cabe rawit - what they call Thai chillies but they are different - definitely more plump and fleshy than a standard Thai chilli but just as spicy. I don't know if theyr'e a different cultivar or if they're harvest later and are more ripe. To the right is cabe keriting (curly chilli) - these are typically 4-6 inches long and medium spicy. I'm pictured looking at some galangal that is so fresh, it's pink. Bok choy, cabbage, chayote squash, green and red tomatoes (it's common for the red tomatoes to be under ripe - they're used for their acidity). Various dried/fermented fish/shrimp closeup The leafy stuff is pandan, rhizomes in the baskets above it, lemongrass After the market, we went to see Masjid Istiqlal - the main mosque and the largest mosque in SE Asia. It is gigantic! It can hold about 200,000 people and does so a few days a year. Each rectangle is the space for 1 person to pray

Breakfast the next day - this is the last breakfast at this hotel as we would be leaving for the airport before breakfast opened the next day: Tongseng is like a thin soup or stew complete with stir fried bok choy, green and red sambals and some puffed beef skin crackers. I missed those crackers the days before - they are so addictive! Fantastic pineapple Green chilli chicken - the same as the other day With more sambal, a squid ink cracker and more puffed beef skin crackers A chocolate hazelnut dessert because vacation! The center On the right is a pandan gel with palm sugar gel on top. On the left, inside the banana leaf: Pandan glutinous rice (like mochi) filled with: shredded coconut cooked in palm sugar At one point, my wife just loaded up on shrimp chips, beef skin crackers, squid ink crackers and a variety of sambal. The green and red sambals you've seen before... on the left is a peanut sambal that is sweetened with palm sugar. Very sad that this is the last day at this breakfast buffet!!!!

Belly pork and crackling with brussel sprouts

My friend makes a smoked bluefish "dip" at Cafe Katja... I don't have his recipe (I'll ask him for it), but Hank Shaw has a nice one on his website...https://honest-food.net/bluefish-pate-recipe/

... but for the non-entomophages among you, today's snackery. 油炸小鱼 (yóu zhá xiǎo yú), deep fried little fish. I bought these pre-cooked but add salt and chilli flakes.

Nothing wrong with scorpions! Taste just like crunchy shrimp. The venom in the tail is neutralised by cooking.

Yeah, and some cream of tartar as well, to invert the sucrose a bit, I guess? Nope, Sweden. That looks like something that would be interesting and fun. But can't go on vacation at that time unfortunately.

Thanks Paul, scrolled right past it to the comment section yesterday. That make sense. Would you alter the amount of water as well? I'm sure it'll come out good no matter what. As a classic recipe contains quite some more sugar - the whole reason you made all of this.

I've done it with a tube smoker, very nice

见手青 (jiàn shǒu qīng), Lanmaoa asiatica, are members of the Bolete family and native to south-west China. I am unaware of any reliable English name. No surprise; they rarely make it out of the Yunnan area. They are prized edibles but some people report mild hallucinatory experiences on eating them. Slightly more describe a mild high like being a bit happily tipsy. This lasts up to two hours. Scientists have so far been unable to identify which if any substance in the species is responsible. Most people report nothing at all but a nice dish of ‘shrooms. The mushrooms are noted for turning blue when bruised but that disappears when they are cooked. Usually sliced and often paired with bamboo shoots and fatty pork. The stems remain slightly crunchy and the caps meltingly soft. Even after the 30 minutes cook recommended by some Yunnan people to dispel any hallucinatory effects. I like. Who are these little green men dancing over there?

For chicken, use thighs and drumsticks and prepare them like you would for tandoori - salt them lightly for 30mins - 1 hour, brush that off, then make a few deep slashes into to the meat to let the marinade penetrate nicely

What is bacony? I looked it up but I still have no idea. Meanwhile after three hours I reduced the smoker temperature to 77C -- as low as the temperature goes. Probe temperature is measuring 94.6C.

Anyone try curing and smoking bacon yet? Planning to?

*horp*

I posted this in another topic back in 2013 but it surely also belongs here. Courtesy of Sir Micky D's local branch. The promise: The reality I must point out for the record, m'lord that I didn't go to sample it - a colleague did and sent me the image.