ElsieD

Happens to me with freezer drawers. There's always room "for one more thing" as we say around here. Until, that is, you go to retrieve it.

I too am prone to pick up "shiny objects". The other day I found a salted caramel chocolate drink mix in the cupboard.............dated Best Before 2023.

@Smithy Are the vinegars balsamic? If yes, i have a bunch of fruit flavoured infused ones and love them. Wise buy on the kalamata olive oil - i love the stuff. I also use a butter infused olive oil.

The two ice creams I had left I spun today. Both had at least 1/4" ice on the bottom and some on the sides as well. I have decided to return it to Costco as I'm not excited enough about it to keep it. I'll stick with the Creami and for bigger batches,my Breville Smart Scoop.

@weinoo Did you use a polish or a levain? Or the straight method? Also, his recipe makes a lot of dough. Did you scale the recipe or make the full recipe? If you made the full recipe and assuming you don't use all the dough in 2 days, do you freeze the extra?

I made broth in my 2 IPs with two Costco chickens, one in each pot. I cooked them for 90 minutes. I'm very pleased with the result. I packaged it in one cup portions and they are in the freezer. The result is cheaper than buying grocery store chicken broth and much, much better. When I tasted the broth, I did not find it salty and I use salt sparingly when I cook. So thanks for starting this topic, @Shel_B. I'll continue to make chicken broth this way. PS Zeus, the cat, wouldn't touch the IP'd chicken. He wouldn't, as we say around here, walk two feet to fart on it,

I used the entire carcass.

I think you have a point. I have 2 more ready to spin. I'll likely do one today and see if I can tell by looking through the bottom before I bring the blade back up. I like this thing but if it doesn't spin all the way to the bottom on the next one I'll call Cuisinart and ask about it. If that is normal I'll have to decide whether or not to keep it.

This is the strawberry banana ice cream made as per Cuisinart's recipe booklet. I had to spin it twice as the first spin resulted in a crumbly product. The texture then was perfect but for the 1/4 inch thick ice layer on the bottom of the cup. We got two small scoops, one for each of us out of that recipe. Could have used a bit more. I have two more in the freezer, a peach yogurt and blueberry cheesecake also from that booklet and I won't make any more until I see how those turn out.

I went to Costco today and picked up 2 of their chickens. They are currently residing in my two Instant Pots.

@Shel_B How much stock did you end up with?

We aren't planning anything. In our younger days going out for dinner was the big thing but our interest in that faded as we grew older.

Does anyone have a tried and true recipe for pinsa?

There is a light on the thing that starts out green when and, when you get to the bottom, it turns red. When that happens you bring the spinner back up until it turns green again at which point you release the spinner. When I did the vanilla one there was hardly any ice.

Here is the peach yogurt. The texture was spot on, nice and creamy but a little lacking in the flavour department. Next time I will increase the peach to yogurt ratio. There was also an icy layer of about 1/4" on the bottom which I was disappointed in. I have had a bit on an icy layer on the ice cream I have made with my Creami but never this much. Any idea why it would form an icy layer? I don't have any bases made at the moment but will be making some up tomorrow, so I'll be spinning some on Thursday.