ElsieD

Yes, a number of times. There is nothing wrong with it without the stabilizer but for some reason, this now has a creamier mouthfeel. I seldom have a problem with ice crystals so that was never really an issue.

Yes, that's right. Below is the recipe I use except I use 6 egg yolks and 1/2 teaspoon salt. The mouth feel is better. I tried to describe the mouth feel in my original post but it was hard to explain. I just know that we like this better. It scoops as easily with 2 gms. As it did with 3. BTW, I have the hard cover of the book referenced in the title and really like it. https://www.seriouseats.com/recipes/2012/04/bi-rite-creamery-san-francisco-salted-caramel-ice-cream-recipe.html

Well, look what just arrived! This pic is for you, @JoNorvelleWalker

According to the tracking info, my thermopan has been sitting in the international terminal in Winnipeg Manitoba since last Friday.😤 I thought I had paid for 2 day delivery but the Thermoworks people said delivery to Canada was 4 - 6 business days. This is day 7. If there is no movement by tomorrow I will write to them again.

Did you try it?

Here is the salted caramel ice cream made with 2 grams of commercial stabilizer. Perfection. (The picture has it looking very yellowish when it really is a light brown.)

Maybe some star anise would amp up the orange flavour?

There are only a few ingredients and one of them is orange zest. I was careful to not include any of the pith. So basically orange juice, zest, oranges, cardamom, shallots and pork.

@heidih I didn't know mineolas were a grapefruit/tangelo cross and I'm glad to know that because I am not allowed to eat grapefruit. I made the dish tonight and am underwhelmed. I didn't find it "orangy" enough in taste and I found out I don't much like the flavour of black cardamom. I used 1/4 tsp. measured after I bashed it, but was still left biting into fairly sizable pieces. I'm thinking adding some Grand Marnier to the dish might gave helped. Ot maybe the oranges weren't that tasty. I dunno. The potatoes roasted in duck fat were good though as was the wild asparagus my BIL foraged for me.

I just made some salted caramel ice cream and reduced the commercial stabilizer from 3 gm. to 2 gm. In the post that started this thread, I said I found the ice cream to be almost too creamy but I don't know if that was caused by using the comrrcial stabilizer or not. It is hardening in the freezer so I'll post the result here once I have had some.

Valencia would have been nice. I bought navel as that was all that was on offer.

I just measured my Anova cord and it is 2.5 feet and cannot be removed.

I'm making 1/2 the recipe so I'll start with 1/4 tsp. crushed. I can always add more. And, I'll use shallots as I'm partial to shallots. I'll be making it this week so I'll report back. You have all been very helpful, thank you.

Shallots? It calls for onion or spring onions or scallions. No mention of shallots. I have shallots, is that better than what she recommends in the recipe?

I am making Fresh Orange Pork Tenderloin from Dorie Greenspan's Around my French Table.

I tried to go to the Indian grocer who I KNEW was at this particular corner in this little strip mall. However, when I got there, much to my surprise an eight or so story office building had sprouted up, seemingly overnight. So then on the way home I stopped at a natural food store and they had black cardamom seeds. They did not have the pods but rather than wait to make the recipe I bought the seeds. I paid $4.00 for what amounted to 1 tablespoon. They smell really nice. So now the question is, how much of these seeds equals the yield of 4 pods?

I do not have, nor do I want, an air popper. While I have used microwaved popcorn in the past, I now make popcorn on the stove. I have purchased flavorings from Kernels but I don't like how it falls to the bottom of the bowl. If yours works for popcorn made in a pot, I would try it for sure.

I have had the green but not the black. Please clarify - they should be splitting or not splitting? I'm thinking not splitting. I'm going to go to the same Indian grocer I bought the green ones from. I'm hoping he'll have the black ones.

Thanks. I have neither so I guess I'd best get to an Indian grocery store.

Host's note: this discussion was split from the Dinner 2019 topic. How crucial is the cardamom? Do you think I can use something else?

https://www.amazon.com/dp/B0073FSY76/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=b4bbef4e-170e-463d-8538-7eff3394b224&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00JTNSB6O&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=WTPXM7WTR8F2TEJ7G27B&th=1

Is the link supposed to go to the recipe?

@Shelby I would really, really, like some of those berries. We are still at least a month away.

That's really interesting. When (if) I find them, it will be interesting to see the origin and price. That's quite a difference. I'd be happy enough with ones from the Philippines. Thank you.

You'll find out tomorrow.🙂