Tri2Cook

I'm jealous! Yep, I actually prefer New Orleans during Jazz Fest rather than Mardi Gras. All of the great food and music, much less of the springbreak-esque PARTY!!! crowd.

Ahhh... got it. Never mind the recipe then. I haven't tried sous vide or 60 minute cooks for ice cream so I'm of no help with that.

I've done Michael Laiskonis' recipe for condensed milk ice cream and the texture was great. 480g whole milk 35g nonfat dry milk 4g ice cream stabilizer 20g granulated sugar 40g glucose powder 4 egg yolks 250g sweetened condensed milk 120g heavy cream Not sure if you were looking for a condensed milk ice cream or if you were just using it because it's part of the recipe you were using. I enjoyed it. Then again, I could eat sweetened condensed milk right out of the can if I let myself.

Definitely can't go wrong with snickerdoodles... might have to make a few myself.

That color is very nice but choosing between Grand Marnier or Cointreau and missing out on the color or McGuinness blue curacao and living with the taste it imparts doesn't require a whole lot of decision making. That said, now I have to ask your opinion... for this drink, Grand Marnier or Cointreau?

I showed your picture to the person who showed me which ones to pick. She (who has been picking them for 40 years and was taught by her mom who was taught by her mom... etc.) says if they definitely have the brown papery material on the coiled up portion, that's them. The groove looks exactly right but she doesn't see any of the brown papery husk material in the picture. She agrees that asking someone local who can see the actual plants is probably the best idea. Not seeing any of that papery material on even the smallest, most tightly curled examples makes her not comfy saying yes, that's them based on the picture.

http://www.eztemper.com/

That's awesome Kerry! I went to the EZtemper site and read through everything. Really nice. I'm putting this on my wish list. It will replace the small tempering machine that's already on the list. The EZtemper costs quite a bit more than what I was looking at but it looks like it would be infinitely more useful in the long run. I didn't have any trouble with the link (Thanks Anna!), it just asked if I wanted to open or save the pdf... I selected "open" and there it was.

I like the idea of a cleaner milk flavor and I'm with you on the nonfat dry milk and on the egg thing for most flavors. I do like the richness of higher fat levels than you go for with a lot of flavors but we seem to have pretty similar taste in ice cream outside of that. I've been watching all of this with interest because I'm always looking to learn something but without a whole lot of ambition because I'm happy with my ice cream recipes. But the curiosity is getting to me... I think I'll have to start playing around with some of this.

If they have the brown "paper" and the groove/channel, I'd be comfy saying you have the right fern. Another thing, at least around where I live, is they're always near water or wet areas. I've never found them too far from wet soil.

I'd give that one a shot but there's only one blue curacao available where I live and it's complete crap. I suppose I could try it minus the "blue"...

I'm a bit of a butter tart deviant... not only am I okay with pecans or walnuts instead of raisins, I prefer it. And I've paid the price of being told pretty much exactly what you said on the subject on many an occasion when I offered the substitution to others.

Hard to tell from the picture but those look right to me, they have the broader fronds. Look for a woody stalk in the area where they're growing that remains standing after they die back for the winter. Keep an eye on the area around it. Once the shoots start coming up, check to see if the curls have brown papery stuff on them. Also look for a deep channel/groove in one side of the stalk. Wish I could be more helpful than that. I pick them every year but I was shown the right ones by someone who knows what they're doing. There are ferns that are considered toxic but they don't have the brown papery stuff on the curls and don't have the groove in the stem. The fiddleheads do go from emerging, to perfect for eating, to "you missed 'em this year" in a surprisingly short amount of time.

Yep... "leave something to be desired" is being very generous.

They almost covered most of the bottom of the bowl!

This was fun. Safe trip home!

I'm tempted to try it... just out of sheer hard-headedness. I'll have to sub Lucano for the Ramazzotti though.

Wookie Cookies and Cowgoyles! And, of course, all of that incredible looking food...

That's true. And there was a period of time when I concerned myself with it. Then I decided that it was entirely possible for fancy and fun to live in harmony and I quit worrying about it. You look around the room in a fancy restaurant where everybody is being proper and polite and then the chef sends out a course that practically forces the diners to lower their guard and have a little fun with the food and suddenly the place lights up. I respect other's right to prefer to keep things completely formal, it's just no longer my preference.

I'm not sure if this would be of any help to you or not. I remembered seeing it years ago when I saw this topic and dug around until I found it. It looks like it could be ground into a powder to me but I've never actually tried it.

As should be. I enjoy watching people try to figure out a way to eat something obviously meant to be finger food without touching it. Makes me glad I'm an uncouth slob who can just enjoy food without caring what people I don't even know think about how I choose to go about it.

Your tests make it even more clear to me that I don't need it. Those heating times for that amount of liquid wouldn't make me happy. Especially with the massive drop when removing the lid that would mean another long recovery time. Thank you for sharing your results. You could put the mix in a bag and clip it to the side of your sous vide container with the bag open to allow for evaporation.

You probably wouldn't... so as it turns out, that probably wasn't a very good suggestion in this particular case.

Maybe a layer of champagne ganache and a layer of aerated chocolate?

I cruised the site. I appreciate her commitment to her craft and the knives look nice in a folk art way but I'm not sold on the "left on for grating" teeth for real world use. Mainly though, I won't pay $800 for a knife no matter who made it, how it's made or what it's made from. My knives are tools and are used as such. I do what needs done with them. If something happens to one, I buy another. I don't think there's anything at all wrong with collecting and using really expensive knives, I've seen a few I've drooled over, it's just not practical for my budget to allocate that much to one knife.