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The temperature of the drum is not adjustable, only its rotation speed. I could have gotten one of the units with a more powerful compressor, but I could not have lifted it. Also according to the manual, the bigger units are not air cooled. They require a dedicated water line to cool the compressor. @Ddanno Is the base for granita any different from the base for popsicles?

I'd just go with a granita https://en.wikipedia.org/wiki/Granita?wprov=sfla1

I own a lot of Darto carbon steel pans. And unlike cast iron I’m hoping they will do well on our new induction stove top and not scratch the surface. Looking at mats for our Wolf induction range top. I know you can use paper towels but my wife said she would kill me if I scratch the cook top 😬

If this is the one where you reduce banana juice, I made it and truthfully, I couldn't tell the difference between that one and others, except for the fact the ATK one was more work. But then, I'm no connoisseur, as I make it for others, not myself.

Oooh, that looks like fun. Do you know how cold the drum gets? Is the coldness adjustable? The pictures show it with flavored mixes that I'd assume have sugar. Sugar content will still affect texture so I'd suggest trying about 10% sugar solutions to start.

I juiced a pineapple and have half a liter of 13.5 Brix pineapple juice left. However I'd like to start with some liquid ingredients more expendable than my lovely pineapple juice. Again, I'm not wanting the texture of sorbet. Why would popsicle recipes not be a good place to start?

I don't like how late harvest loses the grassy and peppery notes personally. I also feel I'm being scammed a bit because the price barely changes despite it being of lower quality. I'll caveat all that by saying I only use EVOO for dressings and a finishing touch on things like fish and escabeche so I may need to open my mind a bit.

We were in the mood for Southwest/Mexican food but didn't want to cook, so I picked up a few of TJ's entrees to try. Chicken chile verde enchiladas: Chiles Rellenos: The enchiladas were okay, but we didn't think they were worth buying again. The chiles rellenos were surprisingly good -- light, fluffy batter; nice sized, fresh poblanos; and plenty of cheese. We heated them in the oven, but I'd recommend the air fryer directions -- the batter wasn't very crisp out of the oven. The only negative was the sauce. It was a very thin, tomato-based sauce without much flavor. I added a half cup of good jarred salsa and it was much improved. Definitely worth buying again.

I wonder how this recipe compares to my favourite from ATK.?

I'm going to take issue with the point that milder olive oil is less flavorful. My friends at California's Bariani ranch make an early and late harvest oil, from the same olives. And while the late harvest is "milder," i.e., less bitter, it's still very flavorful. IMHO, the reduced bitterness and bite allows more of the olive flavor to shine through. At Francis Ford Coppola's vineyard, where some years ago he stared producing olives, I encountered the same experience. Well grown olives from well tended trees still produce a very flavorful oil from older, or late harvest, olives. I've had the same experience with Rancho Milagro's oil. I liken the experience to using late harvest grapes to make various wines. The old Mt. Veeder late harvest zin, for example, produced a symphony in the mouth while, by comparison, the earlier harvested zin came across like an orchestra tuning up: more intense (more noise) but the musicalty was missing. By diluting a good quality, late harvest olive oil, you may be missing out on the subtleties brought to the table by the aging process. YMMV (and seemingly it does). I tend to go for more subtle flavors rather than strong, hit-you-in-the-face intensity. Different strokes, different folks ... but I urge you to experiment with different late harvest oils. I think some people confuse flavor with intensity.

Two new-to-me olive oils from Katz Farm. For the Meyer lemon olive oil, they actually milled locally grown lemons along with the olives. The flavor is lovely. The other one was made from olives harvested in January, quite late. They say they’ve done this in the past for restaurant clients who wanted a milder olive oil for some recipes. The idea of paying a premium for a less flavorful product seems counterintuitive. If I want a milder olive oil flavor in an aioli or dressing, I use part EVOO and part neutral oil like avocado or sunflower. But they had a special if you bought both and I’m always curious. I’d say it tastes rich but without the bite of their regular oils.

@Tropicalsenior, now that's dedication! Thank you!

@TdeV I'm sorry to be so long to get back to you on this recipe but circumstances Beyond My Control prevented me. When I got ready to edit my recipe I realized that the only picture I had of my banana bread was definitely underwhelming so I decided to make a new batch. And my problems began. First, I forgot that I had used the broiler the night before on my countertop oven and I burned the bread on the top. Second while I was taking it from the oven I severely burned the fingers on my right hand. I couldn't type nor could I even hold the stylus. And I was out of bananas so I couldn't make any more bread. Finally this weekend, hand healed and bananas purchased I was able to make the bread and take the pictures and edit the recipe. You will find it here.

Sorry, I don't understand.

Leftover Trader Joe's Tarte d'Alsace, reheated and topped with a fried egg

I just want to mention that although I created this recipe I did not give it this name. That was done by the many friends that I have shared this bread and recipe with.

The World’s Best Banana Bread 2 cups flour 1 cup sugar 1 teaspoon soda 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) 1/3 cup buttermilk or sour cream 1 cup vegetable oil (I prefer canola oil) 2 eggs 1 tablespoon lemon juice 1 teaspoon vanilla 1/2 cup raisins, soaked in rum or water 3 large very ripe bananas Preheat the oven to 325°. Prepare 2 8” x 4” loaf pans. Mix flour, sugar, soda, salt, and nuts together in a large bowl. In a large measuring cup mix the oil, eggs, buttermilk, lemon juice, vanilla and raisins. Mash the bananas well and add to the wet mixture. Make a well in the center of the dry mixture and pour in the wet mixture. Mix very gently. Do not over mix. Bake at 325° for 45 to 55 Minutes. Test with a toothpick and remove the loaves from the oven when just a few crumbs cling to the tester. Notes: 1. If you don't have buttermilk you can substitute by adding 1/2 teaspoon lemon juice or vinegar to 1/3 cup of milk and letting it sit for 10 minutes. 2. My preferred method of mashing bananas is to put them in a Ziptop bag and squash them thoroughly. Then all you have to do is cut off one corner and add it to the wet mixture. 3. I always have a jar of raisins soaking in rum in my refrigerator. If you are not so inclined you can heat 1/3 cup rum in the microwave or on your stove and let the raisins Infuse for at least one half hour. It definitely does make a difference in the texture of the bread as dry raisins tend to draw moisture as they bake. This bread is even better if you can make it with finger (or dado) bananas. Use 8 of these instead of the large ones. These bananas range from three to four inches in length. Created by Yvonne Shannon

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. Edited to add - maybe start with something as water-like as possible if that’s the texture you’re aiming for. Maybe a strong cup of tea or coffee, sweetened to your taste?

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?