yasuofenix

Hello all, I was visiting family in the Philippines and got my full of Kalamansi, but now that i'm back I miss the stuff. My uncle use to have a plant but it died. Does anyone know where I can buy a Kalamansi plant? I live in New York City, and my uncle bought his in Chinatown but none are to be seen. Any suggestions are great. Thanks!

i make coconut sorbet quite a bit and i do think its rather tasty compared to most I've tried. i'd have to scale it down but the sugar is probably 20-22% of the total liquid. The liquid is roughly 60% coconut milk and the rest water. So if your machine can handle 1 quart it would be like 1/4 quart of sugar. This sounds like a lot but its you need quite a bit of sugar to cream the sorbet. Feel free to cut the sugar a little bit, but if you do it too much then you will experience iciness. You can throw in some coconut flakes for texture. Its nice and smooth plus a heavy coconut flavor. So for the most part its just mixing the coconut milk, warm water, and some superfine sugar then putting it into your maker. You might need to chill it first depending on your machine. And this sorbet won't last long. With anything made in an ice cream machine and in a home freezer I'd give it a week then its no good. I'm a bit of a coconut fanatic. My family in the Philippines still farms them along with mangoes, pineapples, and kalamansi. There's nothing better than climbing up a tree then taking your machete to smack some coconuts open. The worst drink I've ever had was coconut wine. I thought I was going to die. But I don't think coconut water or young coconut is ideal for making ice cream or sorbet, they just don't have the body for it.

I'm just curious as to why you guys recommend Brooklyn Ice Cream Factory? I went there once and I didn't like any of the flavors. I work for a ice cream company so I'll admit I can be biased, but I wasn't feeling that place. Nice location though.

Thanks for the cranberry idea I'll have to try that out. We buy the juice so I'll definitely have to check out where we get it. The last time I made it the juice was from a company called Indo-Aryan (or was it Indo-European?) out in California. This time around its from another company so I'll have to check it out when I get the chance. We don't make Pomegranate that often. That article is crazy.

Thanks for the reply. I'll see about adjusting the sugar, right now the sugar added to the juice itself is rather low. In the past others have brought down the sugar, but I heard the flavor was a bit too much for some . Though to me most of the customers who want pomegranate want it that way anyway. And I think there were other problems that arose as well. Where I work the creme fraiche is the worst. Once it passes that point of churning its all garbage. I use to walk by the sink and see a gallon of butter creme fraiche. I know why creme fraiche can go bad but am still curious why some flavors get fluffy like a lot of berries and pineapple. I guess I'll have to get into chemistry.

hey all, i work for an ice cream company and i was making pomegranate sorbet. We use Carpigiani machines and have Kelvinator blast freezers. Anyway, whenever I make the sorbet it doesn't freeze properly as opposed to everything else. Even when I get it as cold as possible almost to the point when the machine makes little banshee noises it still isn't the ideal consistency. Well it eventually does but only until the very end. My batches aren't big in size so its not straining the machine too much. The other issue is that it tends to deflate after being taken out. Now this isn't always the case, maybe some are put in a colder spot than others so it can freezer quicker. So my question is has everybody ever heard of this? Does anyone know why this happens? What is it about pomegranate that doesn't allow it to freeze properly? Any thoughts are helpful. Thanks.

Has anyone been there recently? And has anyone tried their tasting menu? I read on the NYTimes that they will be closed for vacation along with other places like Per se.

I did read one article mentioning the pastry chef going to Daniel, but he also stated he would love to go with Carmellini when he does his next project. I briefly worked at Cafe Boulud and I know a lot of people had loyalty to Carmellini. There was no other reason to go there really except for his food, but I also went back there because the people there were extremely nice. If there was a mistake it was always taken care of properly and given extras. If I was waiting at the bar the guys would give me free drinks.

Has anyone heard about why Carmellini left and whats his next move? One of the reasons why I went there was because of him.

Growing up I thought beef bourginon was mostly eaten with potatoes, meat and potatoes! But when I was in culinary school they seemed to make a big deal of serving it with pasta. Maybe they were just teaching us how to make pasta... I don't know. It does taste very delicious with some fresh egg pasta by the way.

I know that at GROM they usually keep the temperature at 11-12 degrees which is rather high. At Il Lab the temp should be below 10, but it gets humid up at the window so it gets fairly high. And as for the flavors, if its busy they can change every hour and usually aren't replaced with the same one. There are almost never flavors of the day, so to speak...