blue_dolphin

If you don’t have enough for a full pot, it’s OK to spin smaller volumes. Someone on a Facebook contacted the company and was told it should be fine down to a quarter full as long as they are still frozen firm and level. Handy if you want to test flavors or try different mix-ins. Edited to add that I should have remembered this when I was making the salty coffee recipe. Could easily have tried 2 options. Add me to the list offering welcome back messages! I look forward to seeing what you post in this topic and elsewhere!

Been cooking those TJ's Taiwanese Green Onion Pancakes in my little waffle maker. No need to add oil, no pan to wash. Win win. With scrambled eggs and Campari tomatoes

How long does five litres generally last? I think I’d be calling them every day! For emergency earthquake supplies, we're recommended to stock one gallon per person, per day of purified drinking water. Our machines of that type usually take 5 gallon bottles.

OK, back to James Hoffmann's recipe. I gave it a spin earlier today. Here is it immediately post-spin: The texture is very creamy. The icy layer on the sides and bottom was especially noticeable so I spatula-mixed them in and ran a re-spin, at which point it was too soft, as I expected. Back in the freezer and a few tastes later, I find the salt still too much. That said, the salt does add a certain more-ish quality, as in, "just one more spoon..." and the texture is smooth throughout. I think I'll make another batch with half the salt and compare to this. I'm fairly sensitive to salt and usually start with half of what any recipe calls for. If you're one who adds more salt to everything, this may not be over the top but I suspect it takes some dialing in for personal preference. I should also say that I subbed white chocolate (Aneo 34% from Weiss) 1:1 for the cocoa butter the recipe calls for. I adjusted the sugar but the overall fat in my recipe was lower than the original so it's possible the called for amount of salt would make sense with a higher fat mix. I also used Avacream instead of carrageenan and locust bean gum. I don't think that would be an issue.

Yes. Usually hot, cold and room temp.

Thanks! Now I understand what you mean and I do agree with you that the ideal serving temp is a characteristic of the particular recipe. I usually spin when it’s convenient and store in the freezer for later consumption. If anything, I aim for mixes that are scoop-able at or a little above freezer temp rather than trying to hit that sweet spot directly from the machine but I can see why that could be a good thing.

@andrewk512, can you explain (to an ice cream imbecile🙃) what you mean by ideal post-processing temp and post-processing target? Are these calculated or measured values? How would you test this? I've been trying to measure pre- and post-spin temps and cycle times on my batches. Pre-processing temps are at the whim of my freezer and have ranged between -7F to 3F and mixes vary. The longer cycles (sorbet, lite ice cream) result in temp increases ~ 15F, while the ice cream cycle, which is significantly shorter, increases the temp ~ 9 or 10F. I have no way of assessing the Creami motor action but I concluded that longer cycle times result in greater temp increases.

The only Moutarde de Meaux Pommery I’ve had was that grainy style. I do like it with sausages and the crocks are fun. Please be careful!

Can (ha ha) you say more about the speed and, should I say gracefulness or less awkwardness of steam canning over the waterbath method. That's all I've ever done and I like that there's no special equipment needed - I can just use whichever pot holds the # of jars I need. And in my world, that's never going to be huge.

I mixed up a batch of this and put it in the freezer to spin tomorrow. It seems quite salty and I wish I’d used less. 5.5g salt in a pint is a lot. There's a comment on YouTube that says it's disgustingly salty. I wouldn’t go quite that far. Cooled down to 25F and starting to freeze, I’d describe the flavor as salted caramel coffee. We'll see how it tastes after spinning. For comparison, the Hello, My Name is Ice Cream recipe for avocado-grapefruit sherbet that I made last week uses 2g salt/pint. I thought that was a lot but it doesn’t taste salty at all, just accents the savory notes of the avocado and tempers the bitterness of the grapefruit. I’ll report back.

The vine is quite a pretty houseplant and depending on the lighting, it can grow for a good while. You can pinch it back if it starts getting too leggy. I’ve always stuck toothpicks in the potato to prop it up like this and leave more room for the roots but maybe that’s not necessary. Change the water a couple times a week or whenever it gets cloudy.

I have a smaller cousin of your find, a Model SR-6E, purchased new in LA in 1980. Has the same plug, though mine doesn't have the protective spring on the end that plugs into the machine. Also still works fine, though I tend to cook rice in the Instant Pot these days.

The Zuni Cafe Cookbook is one of my all time favorites and it includes wine pairings for most recipes, generally listing specific bottles that may or may not be available, given that the book was published 20 years ago. It's a California restaurant and wines from the state are well represented but the selections come from all over. I enjoy looking up the wines and choosing something similar.

My breakfast was largely brown as well! ZEF-tover pulled pork & peach chutney (from Sally Schmitt's Six California Kitchens) on a toasted roll

Leftover green bean & potato salad with an egg and hot buttered toast

Yes, positive thoughts from me, too, @Shelby and kudos on getting those actual meals together - I’d be having Cheetos and wine and whine for dinner every night!

Green bean and potato salad with mission figs and Ibérico ham from Thomas Keller's Ad Hoc at Home. This was a fun salad with a lot of different flavors and textures. The recipe calls for 1.5 lbs green beans and 1 lb potatoes. I'd recommend equal parts. The potatoes are cooked in salted water with a "sachet" of garlic, bay, thyme and peppercorns and I was surprised how nicely that flavored them in the short, 10 min cook time, in contrast to the beans which seemed a bit bland in comparison. Per the recipe notes, I subbed prosciutto for the Ibérico ham and cut it up instead of serving slices on a separate plate so I could get a bit of that salty punch in most every bite. I made this because I had fresh figs and prosciutto on hand but I can't say this is the best way to show off a fresh fig. Maybe just wrap them in the prosciutto and put them both on a separate plate 🙃

Blistered shishitos on avocado crema with Aleppo pepper & a poached egg The pepper/crema business is from Susan Spungen's Open Table. The egg was added so I could call it breakfast!

I haven’t tried it, but I remember reading @paulraphael's coffee ice cream that uses a bit of PX sherry vinegar to accentuate the coffee's fruit notes. I’d guess that without dairy, the cherry syrup might be a softer choice.

Coffee maven James Hoffman dives in Edited to add that you can follow the YouTube link and read the recipe in the comments if you’d rather not watch: https://youtu.be/CHPn77jpt2w

That would be my main concern. Is there a trick to properly cooked sauce that won't break? Would sodium citrate guarantee an unbroken freeze-thaw?

I never peel it for myself. And never if it's being chopped for a salad, etc. but if I'm making a veggie platter with celery sticks to share with others, I do.

Yep. I think I got it in 1980. No photos but between the line drawings and careful descriptions, I learned a lot!

I suffer through the florets for the stems, though I rarely serve them separately. If I do, it’s peeled, cut into coins or julienne, macerated with salt, rinsed and stir fried alone or with other veg or pickled. Irene Kuo’s out of print The Key to Chinese Cooking 1977 has a good description.

You guess correctly!