ElsieD

Bitter, bitter!

Once you have your crust baked, and removed successfully from the pan, you could make an Itty bitty teeny tiny batch of lemon curd, put that in your little pie crust and then decorate the top with your four blueberries.

I used to use Thai Kitchen curry pastes but switched to Blue Dragon which I much prefer.

I'm going to make speculoos ice cream today. I've never made it, but it sure sounds good.

I did buy the Wagamama book. I did make one recipe from the Slocombe book, it was for a strawberry ice cream which had 1/2 cup condensed milk as one of the ingredients. The ice cream was tasty enough, but i made a note to use less salt should I make it again. The recipe called for 2 teaspoons.

Looked at the ice cream book as I have a couple of recipes from that book ny niece sent me. In reading the reviews, some said the book was sloppy and salt and sugar amounts were off. I can't speak to the book but one of the recipes I have from that book calls for 2 tablespoons of SALT. Just though t I would mention it.

@weinoo Thanks for your reference to Great Atlantic Seafood. I have bookmarked it. If you buy a 10 pound box, I assume the contents are IQF?

Be there shortly!

I just had a little cry.

That looks delicious. If only we could get good peaches here........

Alas, we aren't going this year. I just re-read the entire thread. I sure do like that place.

I suppose you could use the roots in say a soup if you smashed the roots first and fished them out when the soup is done?

Thank you. Do you buzz the stem (not roots) too?

Today I received 5! Llarge bunches of cilantro in my CSA basket. Now, we love cilantro but is there any way I can keep it from going slimy? I'm on a 2 week delivery cycle.

@Anna N Nice looking lunch you have there!

I'm fine with eating those other items. This is a recent problem and I'm really sad about that as I love garlic. I am using more red onion than I used to in part because I find it has a sharper flavour.

No, I haven't tasted it. You have given me an idea though. I can no longer eat garlic😢 so if I am making something that calls for both oil and garlic I can sub this oil in for that..

I had given my neighbour some chives that came in my CSA basket last week and today she brought over some chive infused olive oil. I have never used it. What do I do with it? I'm thinking it might be good drizzled over CSO'd fish but after that I'm stuck. Love fish steam baked in the CSO.

Thumbs up for Nonna Pia's Glaze. I have tried them all. Delicious.

Hi @southernsmoker. Welcome to eGullet.

I haven't seen anything.

Looks like bangers to me.

Welcome to the forum, Louis. I hope you tell us about Indonesian food.

Interesting. I am able to buy frozen mango puree at a Mexican store and I imagine that they would have the canned as well. I bought frozen mango chunks at Costco and didn't care for them. A number of the chunks were not very ripe, thus not very sweet. I can adjust for not having 40% whipping cream but not for it not being ultra pasteurized. I don't know if it is worth my while to get the book given those constraints.

For the SV part did you use the probe or the pot setting?