Kerry Beal

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So when you have been making lots of ice creams with lots of yolks - you end up with a jar full of whites in the fridge. Here's what the whipping disc can do with about a cup of whites and 1 1/2 cups of sugar. Pavlova here I come. I added the vinegar, vanilla and cornstarch after - next time I think I'll just bung it all in right at the start.

I remember having some of these a few years back - colossal PIA as I recall. Trying to remember why I had them - someone closing maybe?

Can you upload a picture of what you mean?

Actually they were damn good for the season - was tempted to take the slices I didn't eat and bring them home to make a sandwich - however it was pretty darn hot out today I didn't think they would survive

Will have to call this one 'the Broads who Breakfast!' Haven't seen @prasantrinand her mom for quite some time. They had come to Toronto from Winnipeg for a bit of a holiday and on their way around the head of the lake to visit Niagara Falls they stopped to have breakfast with me. I'm out of practice remembering to take pictures before digging in . Eggs benny Nice toasted tomato sandwich for mom Eggs benny for Rona. Was a treat to catch up for a bit before I had to head off to work.

It was a tiny bit buttery - hence my thought that trying a lower fat cream might work. The recipe booklet suggests if the cream is too thick that you add a little milk.

No no - you keep your Donviers so when you want to transport a quart of ice cream from home to wherever - you pop the quart container in the frozen Donvier and Bob's your uncle.

Are you happy with it?

I'd say what you get is the fleshing out of the sparse newsletter. Don't know if you have to do a year or you could check it out for a month or two and see if it seems worth your while.

The Pacojet has some blades for use with non frozen food - a 4 blade cutter, a two blade cutter and a whipping disc (that looks like it should be able to grate cheese). Here's what happens if you put about 500 ml of whipping cream in an ice cold container and run the whipping program (which takes about 1 minute). Perfect whipped cream. I suspect I might actually be able to whip lower fat cream as well - experiments will ensue. There was nothing in the house that called for whipped cream - but hey - heat some rice pudding - top with whipped cream - because you can!

I must confess when I first started seeing people that I had been following suggest that I should pay for what I was accustomed to receive for free I balked at the idea. The more I thought about it - the more I realized that over the years there were some folks who have provided me with excellent information, great entertainment and reliable recipes that I still use to this day. Most now make their living this way and while I buy few dead tree cookbooks these days - some of these people are those I have bought and enjoyed cookbooks from in the past. It started to make sense that by supporting their online writing it would keep them in business and would continue to provide me with what I want. And I'm pretty sure that most of us can't afford to do our jobs for free so it seemed kind of unfair to expect them to work for free for my edification. My first foray into the world of subscription was David Lebovitz's newsletter - I've been enjoying the full scoop on his new apartment - he is very entertaining as he writes again about the trials and tribulations of renovation in France. Some of you may recall @divina - Judy Witts who lives in Florence and does cooking classes and market tours. She also sometimes helped out with the Master's Classes for Ecole Chocolat (I'm the shelf life tutor and have lead a couple of those in the past). Covid of course has hurt her face to face business. A subscription allows me to get the recipes she talks about and about which she posts wonderful pictures. I've attended a number of online classes arranged by Tomric during the pandemic and from Kriss Harvey I have enjoyed chocolate and caramel classes mostly. He's doing an online Ebook with new chapters all the time - great stories, reliable recipes. I've got my head buried in the ice cream and sorbet recipes there right now with the new to me Pacojet. So these are the ones I'm enjoying so far and just wondered if others are doing the same.

Resistance is futile!

I'll bet you could run a beaker with water in it. The screw would decend into the water.

Water and steam blanched asparagus stalks (the tough bits) - added to a veloute sauce - sadly made with a chicken stock that was a bit dark - so it's not as pretty a green soup as it could have been with a different stock. Vanilla ice cream - got a bit scorched in the thermomix Now the Pacojet comes with rings that let you rinse and more thoroughly clean - I perhaps should have done that after the asparagus - cause this lovely vanilla ice cream has a hint of asparagus flavor - however hubby mentioned it tasted a bit like burnt wood so I guess the scorch disguised the asparagus for him. Looks better now Put together strawberry and rhubarb last night - it was only -6º C when I processed it this am. It was too much for the container and I needed to remove some. Reprocessed when I got home from work this afternoon. Had some ginger getting older on the counter so I peeled it and added water. So sometime I'm going to see if I can find an old silicone ice cube tray to pack into - or just scoop bits into plastic wrap and make up a bag of bundles for the freezer.

I think the cumin, coriander, paprika, salt and white pepper sounds closest. I'm not a sage fan so that would be out anyway!

It was some Halal pepperoni - only stuff they had in the store - and not very good!

Counting on the raccoons and foxes to take care of that overnight!

I had no idea what I was expecting - for some reason I was picturing something more like the little scallops of pork tenderloin - but it was very tasty. What is the spicing in the coating would you say?

The pepperoni was kind of stuck in the grass - so not really salvageable - but the crust was!

I will never again try to carry the pizza peel with pizza on board and also the turning peel to save myself a trip back outside. Toppings on my neighbors lawn Naked crust What it should have looked like!

I've heard of people trying that - can't hurt.

It drops about 10º C per cycle. Actually this morning the mango was quite firm - it's a bit elastic from the stabilizer - but otherwise quite fine!

Don't have pictures as I was taking video and I'm not cognizant of how to fish a picture out of them! As Anna mentions above I played with two containers of the same base - one done in the CREAMi on Lite plus respin and the other container in the Pacojet, one cycle using pos pressure to add overrun. The base was originally in one of the CREAMi beakers. I had noticed in the 2008 Starchefs presentation that Kriss Harvey suggested you could freeze in pint deli containers and just pop them in the Pacojet beakers. Since everything in Pacojets literature says you can't do that - I decided to drop Kriss a line and confirm. And indeed he said it was fine - just make sure that the empty beaker is straight from the freezer (essentially you use hot water to coax the base out of the deli container and putting the wet around the edges chunk sticks it down nicely to the ice cold beaker. So much for the no empty air spaces you must avoid since there is empty air all around! He suggested if it starts to move inside the container as it spins then you need to reverse - but that didn't happen. So the Pacojet takes longer to go through it's cycle but it's considerably quieter than the CREAMi and doesn't do the bump and grind when the blade first hits the product. The Pacojet batch was much softer and fluffier coming out and was not suitable to scoop into my little Tovolo containers right away. I stirred in the pecans and popped the bowl into the freezer for 20 minutes or so until it was. Hubby liked the batch with overrun more than the CREAMi batch - but he did eat all of both of them! I had 4 mangos lying around ripening and I sliced them up and put them in an immersion blender beaker and blended them with sugar heavy simple syrup, a bit of white rum and the juice of a lime. I also added a bit (or should I say a bit too much) sorbet stabilizer. This I froze in a deli container before I picked up the Pacojet so I would have something to play with as soon as possible. Again heated to get it out of the initial container and then stuck down to a frozen Pacojet beaker. Texture is all wrong - it's like a mousse rather than a sorbet - nothing wrong with the flavor though. I wonder what the texture would have been had I spun it without the added air? I also made the liver pate but I'm pretty sure the step where it was sous vided wasn't sufficient as it was pretty much pourable - so jars into the sous vide at 64º C for 90 minutes tonight and we'll see if it is properly set in the morning.

Woot has refurbished CREAMis on for $99 - 109 - here.