ElsieD

Last night my neighbour gave me a tenderloin weighing 1 lb. 12 ounces that her nephew had harvested from hunting a deer. It is frozen. I have never cooked this so I'm looking for some advice. Do I roast it? Sous vide then sear? What does one serve with it? I haven't got a clue so would appreciate any help you can give me. The only time I have ever eaten venison was in Norway, when we had reindeer tenderloin and I can't remember how it was prepared. I do remember I really liked it.

Is it like this? I really like this knife.

Oops. That was a typo. It is set at -21C, not F. Thanks, though, for drawing it to my attention in case I had really set it to -21F.

Thank you. I've set it to -21C.

I checked the temperature of my freezer and it is 3 degrees F. My raspberry ice cream is minus 3 degrees F. I don't know why they would be different. The manual says freezers should be between 9F and-7F so I figured I was more or less in the middle of that range. FWIW I took the temperature with my Thermapen and my freezer is a stand-up Electrolux. Should I turn it down some more?

I mentioned upthread that the raspberry ice cream made from a recipe in Rose Levy Bernabaum's ice cream book was very soft after it was spun. I had put it back in the freezer and we had some yesterday. It was scoopable, held its shape and was delicious. The raspberry flavour was intense, due no doubt, to straining the raspberries and reducing the juice. Very pleased with it. Odd, though, that the same thing happened with my Maple Gelato although I did realize after the fact that I had used the ice cream setting rather than the gelato one to spin it. Whether that error had anything to do with the softness of the Maple gelato is anyone's guess.

I was almost afraid to open this up and read it.

You didn't ask, but I will tell you that we bought a set of Laguiole steak knives and they suck.

@RWood I am in awe of the cakes you make. Despite taking two cake decorating courses, I never mastered as much as the Wilton rose.

One I bought today: Chinese StreetFood: Small Bites, Classic Recipes and Harrowing Tales Across the Middle Kingdom by Howie Southworth and Greg attached. $1.99 on Amazon

I went to my Mexican store today as they have frozen fruit purees and I wanted some to make ice cream, sorbet, whatever. There was one I was not familiar with called mamey sapote; is anyone familiar with it? The others are passion fruit, papaya, blackberry, guava and mango. They had a bunch of other ones but I couldn't make out what they were, so when I want some more, I'll bring my magnifying glass with me. I wear glasses and I usually don't have a problem reading the fine print but I didn't know print could be that tiny. I'm looking forward to playing with these.

I've never noticed it sticking down before. Is that normal? If it is, I need to be sure to always clean it between spins.

I made Rose Levy Bernabaum's raspberry ice cream and froze it for about 36 hours. I spun it today on ice cream and what I got was this gloopy stuff. It is back in the freezer. I also had trouble getting the outer bowl and the pint within along with the lid to separate from the machine. I finally got the outer bowl off, but the lid stayed on the machine. I managed to finally get it off and this spiral thing is sticking out. What do I do about that? On the other hand, the maple gelato that I posted about upthread was just fine and perfectly scoopable. PS I've since cleaned the gunk out of that spiral thing.

I love lots of fruit in mine and I can't find any to buy that has enough of it for my liking. But this loaf is sort of like eating handfuls of fruit with tiny bits of bread. It has 4 cups of raisins and dried cranberries.

@Smithy Was the peach ice cream made from the recipe in The Perfect Scoop?

Yes, you did post this and thank you. It looks good but I didn't make it because I don't have any sourdough starter.

I'm still working on my raisin bread. This was today's loaf - too much fruit, not enough cinnamon. I baked it in a Pain de Mie pan, the 13" one.

I just bought The Honeysuckle Cookbook by Dzung Lewis. $1.99 on Amazon.ca.

The same people still buying these magazines are the same people who watch the "dumbed down" The Food Network. I get 2 magazines now, Canadian Living and Fine cooking, and I'm thinking of canceling Canadian Living. Canadian Living is not just a food magazine but the content interests me less and less. There should be a food magazine for old fogies who know how to cook. While I'm at it, a lot of the food blogs could cut waaaay back on the number of pictures they post of "the "process" of making a recipe. One last gripe are the blogs that have 50 recipes for soup, 25 deserts, 33 main courses, etc. All in the same post. Who do they think has time to go through all of them? Or would want to?

I'm embarrassed. I was looking through the manual last night when this little light bulb clicked on. I suddenly remembered that I had used the ice-cream spin on what I thought was ice cream but was actually gelato. It should have been spun on gelato given that it was Maple Gelato. Could that have been why the end result was soft? Is there anywhere where they explain what the various settings actually do?

The Maple ice cream I made was very soft right after I spun it, akin to soft-serve ice cream. It was frozen solid when I spun it. We ate half, I smoothed the top and put it back in the freezer. It is now frozen solid. To try to not get such soft ice cream when we go to finish it, is it best to simply process it on re-spin? I have no idea why the rock hard ice cream turned so soft after one cycle on ice cream. If it makes any difference, it is a custard based ice cream.

We have eaten a lot of it here also. Our favourite squash is delicata.

Thank you! I used to always put crystallized ginger pieces in the muffin mix. I've only ever used it for muffins.

@Kim Shook Those look really good. I may have to pick up a box. Something I've liked that comes in a mix is Krusteaz pumpkin muffin mix. They carried it at Costco for a couple of years and then replaced it with banana bread mix. To say I was disappointed would be an understatement. Costco also discontinued the raisin brioche. We don't eat breakfast so I liked to freeze these then re-heat in the CSO for a mid-morning snack. Alas, no more.

Thank you. Ordered.