ElsieD

Can you tell me what network was carrying it in the U.S.? I watched season one on BBC Canada and was happily watching season two when midway through, BBC Canada cancelled it. Bah! Humbug!

Icr Cream for supper! You're my kinda people!

So, I just ran 1 cup of custard through my ice cream maker and it worked just fine. It's in the freezer hardening up a bit and now I have the other three cups going. So from here on in, I'll know that I can make one pint at a time rather than a quart which will work out much better for us. The strawberry taste comes though quite nicely as well.

Darienne, as mentioned in my post, the custard is strained so the lemon zest would be strained out, no?

I took a look in my books to see if I had another Lemon Ice Cream recipe and found one so here it is: 4 egg yolks zest and juice of two lemons 2 cups whipping cream 1 cup milk 2/3 cup granulated sugar You mix the zest in with the eggs and then make the custard as you normally would. After the cooked custard is strained, you add the lemon juice. I haven't made this so I can't vouch for it. It is in the book "125 Best Ice Cream Recipes".

MollyB and Darienne, thanks for responding. My ice cream maker is a Cuisinart ICE50 and I guess the only way to find out how little it will process is to try it. I have a batch of strawberry custard in the fridge and will freeze it tomorrow. The recipe is based on the Raspberry Ice Cream recipe in The Perfect Scoop, but subbing strawberry juice for the raspberry. Also added a bit of kirsch. I'll try 1/4 of the recipe and see how that works. I'll report back in case anyone else is interested. Darienne, what I meant by consistency is whether ice cream made with all whipping cream versus cream plus milk or half & half freezes differently. That is, is one easier to scoop in it's frozen state than the other? As to mouth feel - if you make it with all whipping cream (Canada) or heavy cream (US) does it make your mouth feel like you've just eaten a spoon of butter that has coated your tongue in a not-so-nice way?

I have just read through all 12 pages and could not really find definitive answers to two questions: a) How scalable are the recipes? There are only two of us and I find a full recipe to be way too much. Can I make as little as 1/4 recipe? It's a sin, I know, but I invariably end up throwing ice cream out. b) If I were to use all cream in a recipe instead of a combination of milk and cream, how would that affect mouth feel, taste and the consistency of the frozen product? Thanks! Elsie

No, the Mexican store does not carry fresh chiles but they have lots of dried ones. I have seen fresh poblanos in Loblaws. I do know of a place that carries fresh poblanos in Ottawa other than Loblaws - The Herb & Spice Shop on Wellington west of Holland. The Mexican store is likely to have the other ingredients and if I can help get that to you, I'd be happy to. This store is in a very little strip mall on Merivale Road, just south of Carling Avenue. I'd have to look up the address if you need it. Elsie

http://www.chillychiles.com/ You can mail order all your chiles from here, but they are in dried form. Other than poblanos, I have never seen the other ones you mentioned in their fresh state. We have a Mexican grocery around the corner so if there is something you want that you can't find, let me know and I can pick it up and send it to you. Cascabels are really cute - little round balls that rattle - I use them in a shrimp dish. Also, different topic, but re: the ice cream - they only listed the ingredients. I have The Perfect Scoop by David Lebovitz - he has, I think, a couple of savoury ice creams in it. Let me know if you would like me to send you some. Elsie

here is the ingredient list. You had to scroll down a bit to find it. Savory Avocado Ice Cream 2 ripe avocados 2 tbsps lemon juice 2/3 cup sour cream ½ teaspoon French mustard 1 tbsp snipped chives Salt & freshly ground black pepper Smoked Salmon Ice Cream ¼ pound cold-smoked salmon 2/3 cup sour cream 4 fl. oz. cream, whipped Juice & minced zest of 1 large lemon 1 tbsp finely cut fresh chives Melon, for garnish Iced Tomato Cream 1 pound tomatoes, skinned & seeded 2/3 cup thick fresh mayonnaise 2/3 cup sour cream 1/3 cup cream, whipped 2 tsps onion juice 2 tsps finely chopped basil 2 tbsps lemon juice Salt & milled black pepper Iced Red-Pepper Mousse 1/3 cup red-wine vinegar 2 tbsps raspberry vinegar 1¼ cups skinned & diced red-bell peppers 1 red pimento salt & ground white pepper 1 tsp powdered gelatin 4 fl. oz. heavy cream Fresh basil sprigs & strips of yellow pepper, to decorate The French Laundry Cookbook does indeed offer a recipe for Tomato Sorbet (served w/ a salad of vine-ripened tomatoes – pp. 56f.). Also, Keller includes a recipe (p. 303) for red-beet ice cream, to accompany chocolate cake & toasted-walnut sauce. Mitchell's in San Francisco have made ice cream from ube (purple yams).

Like this? http://www.cheftalk.com/forum/thread/4205/savory-ice-creams-and-sorbets Scroll down a couple and there are four recipes for savoury ice cream.

If this question has been asked before I apologize but I started looking for it, got to page ten and said the heck with it. If this question is a repeat - sorry. But please answer. I have been cooking and baking for years but always used vanilla extract until last year when I converted to using mostly beans. When I scrape the vanilla bean to get the beans (seeds?), and then put the them in with my other ingredients, why do I end up with clumps of beans (seeds?)? I have some rice cooking on the stove right now and no amount of whisking is breaking the clumps down completely. Is there a secret to this? The same thing happened when I made vanilla ice cream.

What a great idea! What web site was this that you were looking at?

How sad that I just found out about this topic. All those books I missed......Sigh

What brand is your IR thermometer?

Have you considered buying a pasta pot? They tend to be higher and narrower.

Today my husband & I went to a restaurant called D & S Southern Comfort BBQ located in the metropolis of Carlsbad Springs, about 1/2 hour east of Ottawa. It had been recommended to us by an acquaintance. Please note that I am in no way affiliated with this restaurant. I am posting this because true smokehouse bbq places are rare in this neck of the woods and I thought other BBQ lovers might like to know about this place. I had a sampler plate which consisted of a mini pulled pork sandwich topped with cole slaw, ribs, chicken wings and onion rings which were served with a chipotle mayo sauce. My husband had brisket which he had with fries (homemade) and hush puppies. Other sides are available. We inhaled our food - it was delicious, properly smoked and cooked. For dessert we had apple cinnamon deep fried spring rolls served with pecan ice cream, whipped cream with a chocolate "cigar" and caramel sauce. We then decided to get a take out order of amardillo eggs, which are cheddar cheese stuffed jalapeno peppers wrapped in sausage. In order to try some more of their sides, we ordered the baked beans and corn bread. We will eat that later tonight. There is much more on the menu - beef ribs come to mind. For Father's Day they are having a brunch which will feature all of their BBQ items. I should mention that prices are reasonable, and the service excellent. For those who do not care for BBQ (there are some of those, I hear) they have many other items on their menu. For die-hard BBQ enthusiasts, I whole-heartedly recommend you visit this restaurant. If you have any questions about this restaurant, just ask!

Thanks for this. We shall be trying them - first we have to find ground lamb. The other ingredients are easy to find. Elsie

I am a relative newcomer to merguez sausage and have become very fond of it. So fond of it, I would like to make my own. Does anyone have a tried & true recipe for this? I don't think I would have any trouble finding ingredients as we have a large number of ethnic stores in this city. Thank you.

Is there a chance that either of the two writers above could direct me to a recipe for the Thai coconut pancakes? I have done an internet search but any recipes I have found would feed a cast of, well, many, many people. As there are only two of us, a recipe which would make a smaller amount would be nice. Thanks!

I have the Lodge preseasoned pan. It works extremely well, but I have to admit I haven't used it much. Hmm, I think it's time to pull it out. They are yummy little things but are a bit of work to make.

This will likely get the plastic wrap police after me, but try putting some plastic wrap directly on the tops of the panna cotta and chill them with the plastic on top. That will stop the skin from forming.

http://www.canadianliving.com/food/cooking_school/traditional_challah.php You probably already have what you wanted, but just in case............look down the page to where it says "Variation" as it deals with the bread machine issue. Elsie

Where does one buy 1/8th sheet pans? I have been searching the internet to no avail..........

As stated by others, I put it in soup.