ElsieD

Nope.

I'm guessing we all have a few of those.

Anyone have one of these?

Maybe. Broasted chicken is good but not many places sell it here.

Was it broasted?

I've been thinking about getting a small rice cooker. I looked @JoNorvelleWalker's up, gasped at the price and banished the thought.

SCO's?

Well, the Tree Tomato one (not Tree Fruit) I've discovered, is a blend of the following: strawberries, guava, naranjilla (lulo), papaya, pineapple, tamarillo and tamarind. The one missing from the above picture is passion fruit. L

When I bought them I asked for a translation which the young man in the store was unable to provide. I went back in a few weeks later and the same chap was there so I came out none the wiser. It sure looks like the picture on the one package is zapote. The other one says Tree Tomato. As near as I could find out from by googling was that it was tamarind. But you can't make ice cream or sorbet with that, can you?

I am curious. You say you meant to spin the blackberry (not blueberry?) On the Lite Ice Cream cycle and pushed Sorbet instead. There is 4 seconds difference in the spin cycle time. Does it make that much difference? Or do the different spin cycles operate at different speeds? The faster the speed the "warmer" the result? Sorry to sound like such a bozo.

This was a gift from my next door neighbor. The distillery makes vodka from unused milk protein. If interested, you can read about it here: https://www.dairydistillery.com/

I bought these items a while back at a Mexican store with the idea of turning them into ice cream. I know what the blackberry and mango ones are, but I don't know what the other two are. Can someone tell me? I think I have another kind in one of the freezer but I couldn't immediately find it. Given how happy I was with the peach sorbet, I decided to make sorbet with these. For the two mystery ones, how will I know how much sugar to use? Do I go by taste? Does freezing reduce the sweetness such that I need to add a little extra? More lemon juice? Less? Thanks for any help you can give me.

I call it "quality control ".

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One should always have honey with their crumpet!

Well dang it, @Kim Shook. look what you made me do. A nice toasted crumpet slathered in butter and local honey.

I just mix it back in, same as I do with yogurt. Is this wrong?

Did you ever do a side by side test?

Drool.

Sure. I did not have 450 grams of fruit so I scaled the recipe to the amount I had. This came from the Washington Post, and is for the full recipe, the addition of Fruit Fresh is mine as I was using frozen peaches and didn't want them to turn brown. I left out the optional lemon. Process in a blender until smooth: 4 cups 1 1/4 pounds) peaches 3/4 cup granulated sugar mixed with 2 teaspoons Fruit Fresh 1/4 cup white corn syrup 1/8 teaspoon fine sea salt. Freeze and spin on sorbet setting. Apparently this works with berries as well as other stone fruit.

Peach sorbet: it's delicious! (I forgot to take the temperature before I spun it.)

How does such a thing happen?

Happy belated birthday! That was a fine mini-trip you went on. All the food looked delicious but I have to admit, I was blown away by the chocolates. They look amazing.

I found the recipe for blackberry sorbet and the author loved it but did note that it was so soft as ro be almost not scoopable. What would fix this? Less dextrose?

I read that earlier today and printed the chart. I found fhe use of corn syrup interesting. I have some white corn syrup that I will use for that peach sorbet I want to make. I have some Fruit Fresh which I'll use to hopefully keep the peaches from browning.