ElsieD

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?

Question: what speed on the Thermomix do you use? A quick high speed buzz to mix the ingredients and then?

Reminds me of the meatballs my mother (Dutch) used to make. She didn't use a lot of spices but nutmeg was one she did use. In meat balls, on green beans and I forget what else, carrots maybe? She also used curry powder in some dishes, a rice dish comes to mind. Oh yes, and always bay leaves and I think cloves in red cabbage. Seeing that meatball made we wish I could have just one more of my late mother's.

Hi Jennifer from one Ottawan to another. This is a great forum with some very accomplished chocolatier members.

Butter tarts. Also, beaver tails.

I sprung for "Bakewise" and I tried to spring for "The Pie and Pastry Bible" but Amazon informs me I already have it.

If you can't find/afford the ingredients for Thanksgiving dinner, there's this: https://www.theguardian.com/lifeandstyle/2021/nov/01/christmas-dinner-in-a-can-promises-answer-to-supermarket-shortages?utm_term=a331b108de21c49159561882b3042b6f&utm_campaign=GuardianTodayUK&utm_source=esp&utm_medium=Email&CMP=GTUK_email

Just for a lark, I got some peaches our of the freezer, cut them up, put them in a pint jar, and added peach kefir to the fill line. I figure the peaches will settle a bit and that will make a bit of room to add some whipping cream. Any ides what button to push to spin it?

@chromedome That article sure took me back to when I moved to Ottawa from my home town. I used to go home about every 6 weeks and in those days, they had dining room cars as described in the article, tables decked out with silver and real china. You would order from a menu. Service was impeccable. I would often have my dinner there and yes, we were seated with other people. On one trip back to Ottawa I was seated at a table with just one other person, a woman, and we got along famously. She lived with her three kids near where I worked, I was on the hunt for a place to live, she had an extra bedroom and I moved in. She, her kids and I had some great times, and I have the train service to thank for it.

Me too.

Are you saying it safe to thaw enough to cut and re-freeze?

I used a poor choice of words when calling it crap and I should not have used it. I guess I was getting a bit frustrated by a lot of legitimate questions being raised, none of which I had the answer to. @Shelbygave good directions and I like the idea of a fruit type sauce with it and also @kaybsuggestion of sweet potatoes in duck fat. Until I can do any of it i need to find someone with an electric saw who can cut a hunk off it. Either that or thaw it, have a steak dinner with part of it and turn the rest into stew for future meals.

I'm another person who would like to learn about Croatian food. And welcome to the forum!

Thank you all for your replies. A bunch of questions were raised which I don't have the answer to but I am assuming this nephew, an experienced hunter, would not be giving his aunt a piece of crap. I could ask my neighbour all these questions various posters raised but i'm afraid I would sound like an ingrate. The nephew is a bow and arrow hunter so I assume he treated the deer (a white tail one if that makes any difference) properly. I did ask my neighbour again about the cut. It is the loin, or backstrap as @Shelby called it, not the tenderloin. I am intrigued by the idea of a fruit type of sauce and will look for something along those lines. @Shelby sent me info on how to cut it and that too was helpful. So we shall see how badly we can muck this up. Thanks again. thp

These are not Goya. The brands I have are La Fe, Canoa and SAS. There are 2 more that I couldn't check because I can't find them (but I know the're in one of the freezers). None of my purees or at least the ones I found have seeds and other than ascorbic acid, have nothing added to them.