blue_dolphin

Here's the Fresh Ginger Frozen Yogurt from Dana Cree's Hello, My Name is Ice Cream. Once it finished spinning, I used a spatula to make a space in the middle and dropped in the diced crystalized ginger, smoothed it over a bit and ran the mix-in cycle. Sorry for the crappy photo. I steamed slices of crystalized ginger to soften them up before dicing. My goal was pleasantly chewy little nuggets, not alarming pebbles. I achieved that goal. Hard to see here, but the cubes are intact, not pulverized and are pretty uniformly distributed. I got 1 or 2 in each bite. It's very ginger-y. The texture is fairly soft, as might be expected with 2 cycles of the machine, but perfectly scoop able. For the lemon ice cream, I spooned the ice cream out of the Ninja container ~ 1/3 at a time and spread it out in a plastic container, drizzling lemon curd over each layer like so: This would probably work better with 2 pints in a larger container but some preliminary scoops suggest I can get a bit of lemon curd in each scoop, which is what I wanted. It's very lemony. I've got half pints of straight chocolate and chocolate + Chartreuse freezing now.

Welcome to the forums! Here’s the page from the manual that explains the presets: So far, I’m very pleased with it. I've used ice cream and sorbet recipes from a number of good sources and they have worked well. The recipes on the website aren’t that appealing to me but I appreciate that many people have dietary restrictions that don’t allow them to have conventional ice cream and it seems you can make frozen desserts from all sorts of things.

Now I know! It wasn’t a sigh emoji I needed, @Kim Shook, it was a hug!

I know you didn't ask me but I read a report from someone who contacted Ninja and was told that the minimum quantity is ~ 1/4 full, which I take as ~ 1/2 cup. I haven't tried it yet but will probably take advantage of that smaller volume range to try adding different amounts of ingredients that can be mixed in at the end, like alcoholic beverages. For example, today, I mixed up a poor approximation of @paulraphael's chocolate ice cream and would like to try it on its own and with green Chartreuse. Or maybe Grand Mariner? Partially full containers should make it possible to play around with that.

I need a good sigh emoji. None of those offered to me capture the empathy I'd like to convey!

These inexpensive sparklers have made their annual appearance at my local TJ's. The rosé is my favorite. Sometimes it lasts in the stores 'til Christmas, sometimes a little longer. Always worth stocking up for celebrations over the course of the year. I need to remember to look for those holiday maple syrup gift packs as they usually elude me!

I like Fords gin. I don't have any at the moment but I do buy it from time to time. I like to reuse the empty bottles for infusions, batched cocktails, etc. I like the little volume markings on the side. I've been wanting to try Sipsmith's VJOP but Total Wine's price is an annoying $55. Hi Time is a more reasonable $42 but I'm waiting for them to get some other stuff back in stock before placing an order.

Two bases made for future spinning: Fresh Ginger Frozen Yogurt from Dana Cree's Hello, My Name is Ice Cream. For my half-batch, this is 200g full fat Greek yogurt and 100g cream. Creamy Dreamy Lemon Ice Cream from a recipe found on the Ice Cream Making Dummies Facebook group. It is a custard base but cooked sous vide @ 150°F for 2 hrs rather than on the stovetop. I used Avacream as the stabilizer for both. I also plan to try swirling in some lemon curd (by hand) into the lemon ice cream and using the mix-in function to add some bits of crystalized ginger into the frozen yogurt. I will steam the ginger to soften it, cut it into very small cubes and see what happens. I will report back.

That's a good price on the pop and a good choice. I have a pen and a pop and end up using the pop more often. It lives in the utensil tin next to the stove to it's easy to grab vs rummaging in a drawer, I don't need to break my fingernails prying the probe out and I can let it stand in a cup or bowl as I monitor something cooling to temp.

Ha ha! I thought the same thing when I saw the preview “non-recipes” on NYT Cooking. He's just omitted the list of ingredients and quantities that everyone agrees isn’t copyright-able and doesn’t constitute a recipe!

I think I’ve watched it at least half a dozen times and it makes me laugh every time! When Abby shared this to the Bean Club Facebook group she said, “Every time I've cooked beans for the past two years, I've made up some dumb version of this song. So this year, for my birthday and for RG's 20th anniversary, I went for it. I hope you get a laugh out of it! Thanks, Rancho Gordo, for being such a bright spot!” I’m totally lacking in the voice dept but I plan to start singing this when I cook beans, too. Thankfully no one to hear me but the cats 🙃

There's a recipe from @andiesenjihere: And a fair bit of recent discussion starting here:

Kinda weird breakfast but this is what I had today. Still nibbling... Made this fava & chickpea hummus with za'atar from David Kinch's At Home in the Kitchen and cut up the veg yesterday so all I needed to do was plop it on a plate. It was the path of least resistance.

A member of the bean club shared this video with the Facebook group yesterday. She has a heavenly voice and the whole thing is just crazy funny perfection! YouTube link for those who can't view embedded content: https://youtu.be/cc3tg2Q9meM

I will join my cousins. Save one, they are all vegetable phobes so that's what I usually bring. There will be an enormous turkey, 25 lbs minimum, stuffed the night before with bread stuffing, then put in the oven with a timer to start sometime in the wee hours. The guy has a PhD in neuroscience but they must not have required any microbiology coursework. Sheesh! Everyone else is happy to eat it and I'm unaware of any issues but usually aim for a wing or a slice off a drumstick and skip the stuffing. At least 20 lbs of mashed potatoes and gallons of gravy will be consumed. He does an excellent job with the gravy. They also set out all the food, save the gravy, then call everyone to the tables where we stand for an endless recitation of gratitudes. Of course, I have many things to be grateful for but standing around while children are prodded to speak and some adults wax rhapsodically whilst the food cools isn't one of them. I'm sure it will be delightful!

Thanks. I will ask my library to purchase it when released here in the US.

I wish there was something that explains how the machine works for each cycle. I’ve been looking at the manual to pick what I thought was closest to their description but still not sure on some things. Like, should I use the gelato setting for all custard based recipes or only those specifically called gelato?

It was 90°F here yesterday and should be the same today so I made Creamy Persimmon Sorbet from Serious Eats, spun on the sorbet setting. The recipe is just persimmon, sugar, black tea and lemon juice. The black tea flavor is subtle. Kinda wish I'd used Earl Grey and made it stronger or skipped the tea and just used a generous amount of lime juice. That said, the texture is lovely and I'm ready for today's heat!

Poor Moe! Hospital food is never good. I hope everything is going smoothly and that he'll be back in your good care (and good eats!) very soon. Polenta with a swirl of sage & walnut pesto, charred tomatoes, parm and fried sage leaves.

One of Time magazine's 100 best inventions of 2021: Sfoglini Cascatelli

Cascatelli with sage & walnut pesto from Zuni Cafe Cookbook and roasted tomatoes Had this for dinner last night and experienced no unpleasant dental sensations nor subsequent nightmares. I did have a weird dream about an obscure word from yesterday's NYT Spelling Bee but I'm pretty sure that was unrelated to the Cascatelli consumption.

That looks very similar to the Vesuvio shape that @ambra mentioned in this post: This article seems to indicate that it's sold as Nodi Marini (or “marine knots”), Trottole, Molloni, and Vesuvio. I've bought it as Vesuvio and had it topped with ratatouille and chickpeas the other day:

As you can see, Pure Vanilla (eG-friendly Amazon.com link) has been previously mentioned in this thread. The Kindle version is currently $1.99 and I'm mentioning it again because since that listing, I've made a number of things from it and can vouch for it being a sweet little book. The author is Shauna Sever, author of Midwest Made, also an excellent book. I bought a used copy when it was the monthly book in one of my Facebook cookbook clubs. I don't do a ton of baking so, even though I liked it, I elected to pass it on to another group member when the month was over. For this price (and no shelf space) I can have it back!

Go ahead and whizz up that persimmon stuff, @Smithy! I bought 4 hachiya persimmons for the purpose of making ice cream but the biggest one is stubbornly remaining very firm. I might have to scale things down and make a smaller batch. Over in another thread, @paulraphael recommended thyme ice cream and sage ice cream, both of which sound very appealing to me.

I like! I'm also curious about that. I'd kinda like to try them on their own but a quick perusal of my cookbooks shows several ice cream recipes pairing honey with the thyme and maple and/or pumpkin with the sage. Also roasted pineapple & sage and blackberry & sage. Sage and walnut or hazelnut sounds appealing to me, too. Edited to add: Also found quite a few recipes for lemon thyme ice cream. Some started with lemon thyme but others were actually lemon + thyme. I might start with that latter one. After getting a recommendation for it, I bashed up a batch of this Sage Pesto from the Zuni Cafe Cookbook. The book gives weights of 1/4 oz for the fresh sage leaves, 2 oz for the walnuts and 1 oz for the Parmigiano-Reggiano. Judy also has you gently warm the chopped sage with a little of the olive oil and instructs to bash everything with a mortar and pestle, starting with the garlic and a pinch of salt, then adding the warmed sage leaves, then the nuts, cheese and remaining olive oil. I added the zest and juice of half a lemon. Not sure why I linked that recipe as it seems like everything I did was different 🙃 The header notes say that stuff is good as a garnish for soups, stirred into white bean purée, or polenta. Pasta, of course, with charred tomatoes or sautéed zucchini. I made some crostini topped with a walnut-ricotta sauce from David Kinch's At Home in the Kitchen and added a dollop of the sage pesto and a fried sage leaf to each: