Darienne

Interesting topic. I've used both the basic ICE-100 with the bowl you put into the freezer and now the fancy Cuisinart Commercial Quality Ice Cream and Gelato Maker also an ICE-100 ( a gift from an American friend who as given it and who never made ice cream) and never had firm ice cream as a result. I put it in the Dog Freezer (coldest freezer, holds our dog food) to harden. Gets put in the kitchen fridge freezer for serving. Never even gave it a thought.

So I'm back to see the latest response to this topic and my eye drops to the first "Similar Content" line and it's there, my topic from 2018, Chiles Rellenos, Tex-Mex style. Fun reading posts from that time.

Can you have a real Hatch Chile which is not from New Mexico? Our local Sobeys. an Atlantic-based chain now in Ontario, carries Poblanos and we use them in a number of dishes: Chile Rellenos casserole, Chile Rellenos (made them once...had them in every Mexican restaurant we ever ate in), rajas (roasted and then frozen, and added rajas in just about everything I could think of. Had them this week in Chili. As for roasting them in a traditional manner....I'm ashamed (mildly) to say that I don't.

The local hospital carries those traction socks and hands them out to patients. I think I must have 4 or 6 pairs of them now. I really like them.

Well, 'bog-standard' was a new one for me. And as for Butter Tarts - I don't like them...the level of sweetness sets my teeth on edge. How's that for an early morning disagreeable comment? And I am a avowed true blue Canadian.

You are a good sister. all best to your brother and his wife.

I still think we win in the category of old appliances which still work. Our cellar chest freezer is still going strong since 1978. Forty-seven years and counting.

Mr. Ed does all the meat cooking so I'll show this site to him. thanks, Shel.

I hated milk as a child and I have never drunk a glass of milk as an adult. Fortunately while carrying our offspring I was never exhorted to drink milk...in fact there were never any food issues at all, and not a word about smoking, liquor or drugs of any kind. Ed, on the other hand, cannot eat a cookie or a piece of cake without the mandatory glass of milk. And neither of us will eat any seafood.

I was lucky enough to have a longstanding relationship with John. Many years ago now I asked him for help in making what i thought would be a nostalgic meal for my friend Annette's dear father Carl. Carl had lived for many years in SA and was now at 99 years old living with Annette in Canada. The two of them, plus two somewhat disagreeable Border Collies, came once a month for lunch. The joke turned out to be on me. Carl's late wife had been British, a terrible cook, and Carl had never eaten any South African dishes at all. He did what I made and seemed very pleased. I also received a lot of information from John about his intended voyage to this side of the globe. Sad to say, it never took place. Just this morning I received a lovely long letter from John's partner, Elizabeth. She is also an enthusiastic cook and liked to hear about John's relationship with eGullet. I have a feeling she might well join the forum. We will all miss John's always interestings posts and I will miss a dear man who had become a friend.

Been there, done that, but usually on my T-shirt or sweater.

Yes I wear a long apron which has a bib, with long ties that do up at the front. I'm not as steady as I used to be and this keeps my clothes clean. I do have a collection of aprons including one which alludes to my former status as an amateur chocolatier.

Soft boiled eggs...also hard boiled which then takes in Devilled Eggs. Runny egg whites in any guize. I had an unfortunate episode with runny egg whites when I was three or four years old and WWII was going on. A British baby sitter, straight no doubt from food deprived Great Britain and food coupons, insisted that I eat this soft boiled egg she had made for me. She wasn't going to allow this little obstinate girl to waste a precious egg. Well, the egg finally went down and then came back up and I don't think I had an egg in any form until I was...well I don't recall when. Now I love fried eggs...cooked in the way Ed cooks them...which is the way his French-Canadian mother fried them. And omelets and scrambled...I do my own. And Egg Foo Young which I make when we make Chinese food.

I've been dragging this forum and not reading it for some time now. Today I did. Great fun. I've used a cornstarch base for many years now with great success. paulraphael was my first ice cream mentor. Two years ago a friend from NJ gave me the Cuisinart Commercial Quality Ice Cream & Gelato Maker. She had no intentions of ever using it. And I gave away my much used second-hand machine with the bowl you have to freeze first (can't remember its name, purchased for $5 in Moab, Utah, our old stomping grounds, at our favorite second hand store). I've no idea any more of where I found my recipe originally and of course I've changed it somewhat to satisfy my ice cream loving husband. I couldn't begin to tell you how many hundreds of batches of ice cream I have made. Go for it eGers!

What are you checking them against? Are they listed somewhere? I can't find them on the article that Chrome Dome posted.