ElsieD

We tried the passionfruit sorbet just now. Nice and scoopable, but found the flavour very strong. I had never had passionfruit before so didn't know what to expect. I won't make this again but if you are fond of passionfruit, you' love this.

They are very, very good. I am trying to ration them as that bunch is likely to be it for the year. I got my first Ottawa grown tomatoes yesterday. There is a man who grows them in his backyard and has them for sale. They are delicious.

Bought some Ranier cherries yesterday. An eye-watering $15.99 a pound.

I wonder if that would work for garlic? How solid does the ginger freeze?

How did you make the raspberry?

I love mine. They mix stuff easily and quickly. If you get one, you'll ask yourself "what took me so long'?

Did you add anything to the can of of mandarins? I'll bet it's delicious.

@Shelby I'm no expert but I think it should be fine. I'd freeze it in a Creami container and when frozen, take it out of the container and transfer to plastic bags. I'd vacuum seal them. I think you have a machine?

Have you ever timed the Lite Ice Cream button?

Me too. But, I prefer the pickled headcheese which I can't find anywhere anymore. My mother used to make it. I was maybe 10 or so when the first pig's head arrived at our home. For a 10-year old, seeing this, it was slightly traumatic.

This is the part 2 of the general sous vide topics. Ithere is a part 1 but i'm having trouble copying the link. You may find this of interest. There are other sous vide topics specific to a cut/type of meat. https://forums.egullet.org/topic/151649-what-are-you-cooking-sous-vide-today-part-2/

Looking forward to reading about the result.

Japanese rice measuring cup.

What toothpick thing is that?

I just yesterday found a sprouted sweet potato amongst the unspoiled ones. I might just try this. How much did you cut off the other end?

You PAID for zucchini?

My kind of lunch. It looks wonderful.

I checked what I bought and it uses sugar. No mention of high-fructose corn syrup. Mine was maufactured in England.

Went to the British and Irish store and picked up a few things, amongst them a jar of Branston pickles. Looking forward to trying them. I figure I'll put some of the Double Gloucester cheese on a cracker and put a blob of the pickle on top. Not much different from putting Brie on a cracker and topping it with a pepper jelly.

The store carries "original" and "small chunk". Under the Branston label they have a few other items, such as the caramelized onions (and canned Mac and cheese!). I meant to ask if the original Branston was a sweet pickle?

Are Branston pickles a sweet pickle? I just found that I can buy them here. The store has several varieties including a caramelized onion one.

I can't open the attachment.

I made the passionfruit sorbet and spun it this afternoon on the sorbet cycle. The temperature before spinning was 0 F, after, 15 F. Spinning time was 2:26. As you can see, it was too gloopy to scoop. It is back in the freezer. I still have some raspberry sorbet and its temperature is -5 F. They were in different spots in the freezer, I've put the passionfruit further back and lower. I did test it for sweetness before freezing and added another tablespoon of sugar after which it tasted fine. On tasting it this afternoon, it could have used more.

Me too. I had some recently. They were $9.99 a pound.

Hi Luis! Welcome to the forum. Looking forward to your participation.