gfron1

The difference, I think, is that a Donvier (or any other machine) will scrape the sides which I wouldn't be able to do as effectively by hand. Also, for those who care, HERE'S a semifreddo topic that gets into variations of non-machine frozen desserts.

Now, while I may not be able to find a Donvier in my town, I used to have one and loved it. Three cranks over a 15 minute period if I remember correctly. Super easy.

You forget that I live in the middle of nowhere - I'll check our one second hand store, but odds are against me. I will look into semifreddo. Thanks

Ok. Makes sense although not the answer I was look for What about some type of whipped base? What if I incorporated into a whipped cream? Or added gelatin to a whipped cream (I've read enough around here to know that that is probably not the answer). I'm asking not just so I can make more recipes, but also I've had people ask if they need to buy an ice cream maker to take the class. Of course I want them to, but I'd like to have options for them if they don't buy a maker.

I'm teaching a basic ice cream class this weekend, and so I've re-read all of the topics on ice cream, sorbet and gelato. Great stuff! Some of the recipes blew me away. Here's my short list: Tangerine Rum Sorbet with Shaved Dark Chocolate Zaafraani Kulfi (Indian Ice-Cream) (cardammon, saffron, pistachio) Lavender-Mascarpone Ice Cream Grapefruit-Rosemary Sorbet Olive Chip Ice Cream (olive oil, dried olives, golden syrup, mascarapone) Mint Julep ice cream Blue Cheese Ice Cream w/candied bacon Tangerine Rum Sorbet with Shaved Dark Chocolate (if you're asking 'How the hell is his a basic class?' I'll start with a variety of bases and vanillas) I can only make 5 since that's all the freezer bowls I have. HERE'S MY QUESTION... Can't I just dump my mix/base in a bowl and freeze it in the freezer? Can I do that and have a texture other than "rock"?

Actually I love the smell of coffee - love it! I love coffee ice cream, coffee chocolate...just not plain ol' coffee. There's not much like the smell of coffee when you walk into the kitchen in the morning.

That box sounds like the Domori box. They are the best I've found for simple nibbling. BTW, I've done a test run of nibs in my CCCs and no one is really noticing by taste or texture, so I'll probably pull them from the recipe and save a few bucks. I do want to try one more thing however - pressing them into the top of the cookie right before baking and leaving them whole. Then I'll see if anyone notices.

Thanks for contributing to the topic ... I hope you're okay

That's very cool. I would love to see a picture demo of how you did it.

What a concept...an intern for interns! Every intern should have one

I believe that topic would be HERE.

The AHa moment just happened. This was the browned butter recipe, so I added liquid butter to the mix, not solid. Of course that might cause the nibs to soften. I should add them later after the chilling has started but not hardened.

So I thought...the CCC recipe that I took from the CCC Bake-Off is super, but wouldn't it be better with nibs for extra texture and chocolateyness?! So I bought 25 pounds of freshly roasted cacao, gently crushed them and included them in last night's batch. Then this morning I was a bit disappointed to find that they had become soggy in the cookie! So much for texture improvement. The taste is great, but I'm not sure if I'll keep doing that. I'm just sharing since I didn't expect them to become moist and un-crunchy.

Daniel - again, thank you! I made all of the recipes except I had to substitute for the sea bass since we don't get sea bass at our local store. It was all outstanding. The fish and fennel were raved over...and continue to be. As for the original purpose - the recipe for the play, they only wanted one, so I offered the soup. I credited you in the submission. Thanks.

Looking forward to a great return after our short blog hiatus! I'm always in wonder of what farmers are able to pull out of the ground this early in the year. Thanks for the pics which give me hope that soon something will inch out of our desert sands. Also, in thinking about your comment about eating seasonally and locally, I wonder what that means nowadays in the age of hydroponics (and other technology) that allows us to grow unseasonally but locally. Do you see much of those produce, and do you indulge?

HERE'S a recent discussion of concentrating coconut - might be helpful.

My money is on gariotin! Anyone who is going to feature some cheeses is a gouda choice in my book! East coast... I don't know enough about soapstone to know if that's a soapstone counter... was active in Dave Hatfield's blog and JohnnyD's blog... (Not that I'm a stalker or anything )

Besides their annoying website, it looks interesting. Certainly not cutting edge, but I'll have to jog on down and see if its any good.

I case you're in the market for more cheese, I regularly will sell off my quickly-dying stock if folks buy it in whole or large amounts. Yesterday I sold a half round of appenzeller because it would only take me seconds with one wire cut and a bit of saran wrap, and I could off load a cheese that wasn't moving real well. Price - discounted from 18.95/lb US to 13/lb (I could have gone lower but I didn't like the guy). Also, in the brie department, most decent but not highly specialized US stores get Brie de Marze which is a great low-end brie. Our cost on it is around what you paid for the President. I always over buy on it because its so cheap, and I suspect others do to...never hurts to ask for dated and not-selling product.

Pa-shaH! I laugh at cheese expiration dates. Keep it well wrapped and cool and it will be fine for one more week. Worst case you do a little trimming. Its called aging - they should charge you more!

Two other things to consider. My guess is that the women are relatives of the bar owner or work for the bar. And, my guess is that they assume, as has been suggested, that you are only in town for the night so you won't come back the next night and see them again.

Seriously -- that is meat porn! What does Bison taste like? Is it close to beef? ← Bison is very similar to beef, but the differences are less in the animal and more in the raising. This was a grass-fed, free-range bison so its lean. I always have to add some form of fat. There's not really a game-iness that you might expect...its just a big ass cow with a bad attitude.

You posted this in the Japan forum, but I had friends have this happen a few months ago in Los Angeles at a Japanese karaoke bar. So its nice to see some international sharing My friends raised a huge ruccus (one was a lawyer) and refused to pay.

Consumers are funny. I drizzled chocolate on top of my flattened croissants, put a sign next to them that said Paus Schoenen (Pope's Shoes in Dutch) and they were the first thing to sell out.

Note to self - don't proof the croissants in the top oven while baking in the bottom oven. You end up with hideous butter flour blobs