ElsieD

Thank you. I wondered because I smell it before I use it but that is when it is in powdered form. I only use it for bread and haven't noticed anything off. But, I'll mix some up with water and pitch it if it smells off.

Really? Powdered milk goes bad? I have a whack of it. Can I tell if it's off by smell alone?

I really like it on corn.

Thank you for taking us along. I enjoyed it very much.

Mmmm. Love Matjes.

Hello from Canada and welcome to the forum. Looks of chocolate people here.

The 7 pre-set models have added gelato and smoothy bowl settings.

Happiness - peach/peach kefir mixture.

We call them Atomic Buffalo Turds.

I spun this again tonight on the Lite setting and then used the mix-in setting to add mini rolos which I had cut in half. That was a very satisfying taste of......I don't know what you would call it, exactly. It is something I will make again. Sorry the picture is so messy looking.

I don't much care for turkey but I'd make room for that smoked one! What are gator toes?

I haven't, no.

I thought you might!

Yesterday I spun the chocolate mix on Lite ice cream. It was powdery so I did I re-spin and the texture was fine. We thought it needed both sugar and more chocolate so I let the base thaw. Today I re-heated the base and melted 1/4 cup chocolate chips into it. It tastes surprisingly good so I will let it cool and re-freeze it.

It's $3 on Amazon.com but since you are traveling, probably not very handy. It does give you an idea on price. I can't remember what I paid for mine but it was purchased from a store and there is no price shown on the bottle.

@Smithy I'll just add that there is a spicy version and a regular one. The spicy one I found to be too spicy for my taste. The regular is very tasty.

@Smithy We like our baked Mac & Cheese here as well and I usually.put buttered panko crumbs on top before I bake it. The top part of the dish is the best part, so thanks for the idea of putting it in a shallower dish. I will do this next time I make it. Somewhere on this forum banana ketchup was mentioned and I have been eating it with Mac & cheese ever since.

Love the Werther's Caramel Popcorn.

Okay, thanks. That's what I'll use.

I added about 3 tablespoons of sugar to the peach mixture and warmed everything enough to dissolve the sugar. Not a lot of sugar but enough to move it from the "blah" column to the "hey! that's not bad" one.

I've finally got this loaf to where I'm totally happy with it. It's wonderful toasted, generously buttered, and for a 2 slice serving stays warm until I've finished eating it. The fruit consists of equal parts dried cranberries and raisins.

@mgaretz I have been following your experiments (if that's the right word) with interest and i'd like to have your suggestions on what program to spin the following on: Frozen (fresh) peaches, a bit of sugar, peach kefir and a a bit of whipping cream. Chocolate milk, black cocoa powder, regular cocoa powder, a bit of whipping cream. I'm hoping the first one turns into something edible, the second I did for a lark and I'm not expecting much from it. If anyone else has any thoughts, please chime in.

A recipe perhaps?

Thanks, Kerry. I'll have to dig out my underused Thermomix and give this a try. Is this how you make all your custard based ice cream bases?