blue_dolphin

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!

Could go either way. Sometimes there's something I've been wanting to try and I know it's best to get to it in the AM. Or maybe I can hear tasty leftovers to calling me from inside the fridge and feel obliged to answer them 🙃Or, I fart around until I need something quick and easy. Today, I had in mind to make the grilled asparagus, fried bread, poached egg and aged balsamic vinegar from Thomas Keller's Ad Hoc At Home to use up some asparagus. Then I saw the croutons were supposed to fry for ~ 20 min and my bread was in the freezer and needed to thaw out first so turned to the figs, which also needed to be used and made a nice accompaniment to my coffee. Thus sustained, I moved on to the croutons slow fried in garlic oil and am now enjoying my previously intended breakfast, even if it's pretty much lunchtime! I'd really like a fig tree but my landscape person said they were too big and between the birds and rats, it's hard to get a good crop so I pay up at the farmers market. They're usually $5 for what I'd call a pint basket, generally more than 6, but depends on the size. They're usually ripe and ready to eat and since I got these guys on Thursday, they were more than ready!

I can't think of a local store that does it any other way....oh wait...maybe Sprouts? But everyone else has the set-up you describe for dairy.

Toasted baguette slices spread with goat cheese, topped with fresh figs and a drizzle of hot honey. Thomcord grapes and rosemary marcona almonds on the side.

Thanks! The mint is from Baltazar Farms in Fillmore, purchased at the local farmers market from Albert Baltazar, seen below with his daughter. They do a good job keeping the herbs looking perky, even in the hot weather!

Some more cooking with the Red Weapons p 104 that I made last week: Give the Gift of Pickled Shrimp p 109 - I know @Shelby made these when the book first came out and liked them. I agree. Love the idea of using some of the oil to sauté the shrimp and will steal that for a pasta dish. The shrimp came out tender and full of flavor. Perfect to set up ahead and have an easy no-cook dish to pull out of the fridge on a hot evening. Feisty Creamycado Dressing p 127 - The photo of this in the book looks orange but mine is decidedly green. I enjoyed it as a dip for tots. I'll use the Red Weapon/avocado combo again, likely just mashed with a fork for a quick guac shortcut. K&W Made Me Do It Skillet Cornbread p 130 - Here, I learned that Red Weapons are a great addition to cornbread but I don't recommend this particular recipe. While the flavor is good and I love the crispy edges you get in a skillet cornbread, this one is very dense and oily. I split the wedges, toasted them and they're not bad along side some beans or greens but I'll try Red Weapons in the Jubilee cornbread instead of making this again!

Here are the 3 mixes I posted about yesterday, now spun and all pretty pastels. At top left is grapefruit & shiso ice cream based on a recipe for grapefruit & basil ice cream from a Diana Henry book. I used red shiso leaves but just steeping in the milk did not infuse the bright color that @cdh asked about. I also put some leaves in grapefruit juice with the same result. I got a tiny bit of color with lemon juice. I think you really need vinegar and/or heat to pull out the color. That said, the herbal flavor does come through. At top right is avocado-grapefruit sherbet from Hello, My Name is Ice Cream and at the bottom is grape and rosemary sherbet from the same book. All good. The two grapefruit recipes used similar amounts of grapefruit and zest but the flavor is more pronounced in the one where the zest was bashed up with the sugar with a mortar & pestle before going in with the dairy so I'll keep that in mind. I need to pick up some more grapefruit as I'd like to try it with the shiso in a sorbet. The Thomcord grapes that I subbed for Concords aren't as punchy but there's still a nice grape flavor and the combo with rosemary is nice.

Ooooh - shiso shrub! I gotta look into that! Per the recipe I'm using as a guide, the grapefruit zest gets pulverized with the sugar before combining with the milk and heating, then the leaves go in to steep for “a couple of hours” then get strained out before using it to make the custard with egg yolks. The grapefruit juice gets stirred in just before freezing. I'm using red shiso leaves from a friend’s garden but I don’t see any color being imparted. Maybe I’ll try infusing some into the grapefruit juice.

I’d say that was just the choice of the article author or her editors to use, “…these foods include…” with a few examples of foods that specifically require dating. I don’t believe the newspaper was attempting to present a comprehensive listing. Lots of items like meats, fish and seafood are all considered potentially hazardous and subject to dating requirements and it would be tedious to list every one.

As others have said, citrus zest works well. The blades make it undetectable post-spin except in that thin layer on the bottom & sides that they don’t reach. If that’s an issue, use a spatula to scrape the sides & bottom, level the mix and run a respin. A while back, I made a lemon ice cream with a lemon curd swirl and really liked the contrast of creamy ice cream and tangy curd. Will be curious to hear how it works with sorbet! This AM, I mixed up two more sherbets from Hello, My Name is Ice Cream: Avocado-Grapefruit and Grape and Rosemary. That second one is supposed to be made with Concord grapes which don’t grow locally but I got some nice Thomcords (Concord-Thompson seedless hybrid) at the farmers market yesterday and figured I’d give them a try. Won’t be as flavorful, but we’ll see. I'm also trying a grapefruit & shiso ice cream based on a recipe for grapefruit & basil ice cream from a Diana Henry book.

This was also shared last year by @Kim Shook over here in the vintage cooking booklets and pamphlets topic. Best for about 5 min? Hard to imagine dispatching that volume in 5 min…and if it’s for a crowd….where are they all going to go 🤣

Thanks and nice to “see” you! Looks like K&L carries it but is out of stock so I requested an email if they get it in again.

This is zero help with rescuing your current batch and may not be the direction you want to go in but I remember someone on one of the Creami groups recommending the coffee creamers from NutPods as a base. They have sweetened and unsweetened, flavored and unflavored versions and are sold in groceries around here. Most of their line is an almond/coconut base but they also have an oat milk line. Their ingredient list is less scary than a lot of nondairy stuff.

Hmmm. I'm wondering if a very warm room temp could be the issue. As @heidih said, the mix in that bowl looks very loose and I'm wondering if it was warm enough to split or break.

Tuna salad on a brioche bun...handy leftovers in the fridge are always the path of least resistance!

Sounds like Cheerios are the main cause*. If there are any left, I recommend disposing of them ASAP * aside, perhaps, from a certain lack of spatial awareness

Maybe this?

I generally pay $1.25/ bunch of organically grown scallions at the farmers market. $1.29/bunch at Trader Joe’s. This is also the regular price for organic scallions at Whole Foods but they are $0.89/bunch this week 3 bunches/$1.00 at Vallarta Supermarket (mostly Mexican chain) 5 bunches/$0.99 at Valley Marketplace (small, pan-ethnic chain), on special

Peach jalapeño frozen yogurt from Dana Cree's Hello, My Name is Ice Cream Peach & jalapeño is one of my favorite flavor combinations but I've never tried it in dairy base. I'd up the amount of peach purée here but otherwise it's really good. Pleasantly spicy.