ElsieD

Lovage is great. I used to have a bush of it growing in my back yard.

I wouldn't mind trying this. What ratio did you use?

These arre the directions I followed for the passionfruit sorbet. It was, to put it mildly, mouth puckering tart. I even put extra sugar in it. it was I who mentioned the mamey. I haven't done anything with it yet, but I plan to make sorbet. I'll keep your advice in mind when I do. https://www.washingtonpost.com/food/2022/07/15/any-fruit-sorbet-recipe/

In my CSA box this week, I received a couple of broccoli, stems still attached. There are a LOT of stems. I cut the stems off, but couldn't bear to throw them out. I thought I'd google what I could do with them but didn't see anything that great. If someone uses only the stems, what do you do with them? I'm thinking I could make a creamed soup with them, straining out any fibers, but I'd really like to use them as a vegetable. If using them as a vegetable, I'd peel the stalks beforehand but then what? Any suggestions?

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.