Darienne

Interesting side note: What you like about the sorbet...and I LOVE raspberries...is what my DH dislikes about it. Two people raised on different food patterns married now for over 53 years and still the childhood experiences linger on forever... He wants it heavy and creamy and I want it light and tart. I did make a raspberry ice cream last year and ate the whole thing myself. No, he did not like it. Not creamy enough.

But did you cut a flat piece as in the usual cookie cutting way or did you sort of stuff the candy mixture into the mold?

You and Anna should parlay this lunching mission into some kind of paying proposition.

As always, Minas, you have done a terrific job. Did you do the pig and zebra freehand or do you have some kind of molds? Love the zebra....

JoNorvell, thanks. Over the last few years of making ice cream I have done both. Sometimes it sits over night and sometimes I put it into the dog food freezer...the coldest of our freezers...for a couple of hours and then churn it. OK. I guess I don't have a sophisticated palate. But then I am never tasting a split batch of one mixture or even one flavor. And I don't eat much of the ice cream...feed it to others or just give it away to neighbors as thank yous for whatever. Yesterday I made a mixture of a chocolate cardamom cornstarch-based ice cream. It sat overnight in the fridge and was churned this morning. Overnight guests are coming. Tastes good...but...who knows? Folks are just so blown away eating home made ice cream that they are thrilled to get it. No, I don't know anyone where I live who makes home made ice cream. Next batch gets the taste test. Thanks.

Thank you JoNorvelleWalker and paulraphael for explaining the situation to me and for the Guelph website. And, no, it is not a cornstarch pudding 'mix' I am talking about, rather the mixture of cornstarch, cream, sugar, etc that I use to make our ice creams. It costs less, has fewer calories in it, no egg taste, and satisfies my DH and guests who think I am brilliant. And who am I to disabuse them of this notion? Thanks again.

At the risk of being considered a pest, I am going to repost my ignored question from May 24 and broaden it a bit. "I'm wondering whether it makes any difference to age a cornstarch pudding mixture over night in the fridge." Also, what is the 'aging' process which occurs when a mixture is left overnight, cornstarch or otherwise? It improves the flavor how? Thanks.

Something with removable parts which lasts 20 years? That's terrific!

'I lean more towards a "rustic" style. ;-)' I like that, Emmalish, and if you don't mind, I think I might just use it as a cooking and decorating mantra for myself.

I can be of assistance on the broken side only. Bought an 'Essentials Professional Mandolin', about $25, at Kitchen Stuff Plus, an Ontario kitchen, etc, store chain, and one of the Julienne cutting blades broke on first use. It still works as a mandolin. Metal and plastic.

We make jokes about Poutine...but I had it once and it was SOOOO delicious. Everything you are not supposed to eat on one plate. Or that's the way it feels. Good going, Anna.

I am overwhelmed with work to do today and supper to make and yet I sat there watching those videos with my mouth wide open, disbelieving almost what I was seeing before my eyes. Maybe I am just too old.

Gorgeous, Rajoress.

I would try an Orange Julep. I have only ever used Navel oranges for my recipe and so I can't say what Mandarins would taste like. Do they have seeds? (which of course must be removed). For our drink I use per person: one peeled navel orange thrown into the blender with a smidgen of zest, 1/4 cup commercial orange juice, 1/4 cup of whole milk, a slurp of vanilla, a teaspoon (or more to taste) of sugar and approximately 5 ice cubes each. Sorry, I don't measure this one carefully. Yummy.

I'll get it by ILL when it is available that way. Sounds really interesting. Harder to be a locavore in the far frozen north.

Nina, you are a brick. Thanks.

When you said 'leek', it suddenly made me remember a soup from about 50 years ago. It had leeks and lamb in it. Fantastic. That's the end of my memory...

What a wonderful gift and how good of you to offer it.

Szechuan Hot and Sour Soup Spinach and Lentil Soup Albondigas Soup Beef and Barley Soup

I'm wondering whether it makes any difference to age a cornstarch pudding mixture over night in the fridge.

When we were younger we used to host students, etc, from other countries in our house in Ottawa. I always enjoyed it. We didn't get paid.... Couldn't really do it now anyway.

Sounds as if you are really going to enjoy this class. If only...if only... Have a great time.

I make a very non-traditional Enchilada Suiza and I always use a Bechamel sauce on top of all.

Because I have been asked by a couple of eGers for my sweet potato salad and because this is the current thread I'll post it here. It's nothing like the traditional white potato salad but it's our family favorites. It was put together from a few other recipes which I had found with my own additions and subtractions, etc. I guess that makes it mine. Darienne’s sweet potato, poblano, corn & black bean salad 2 pounds sweet potatoes, peeled & diced small (3ish cups) 6 medium poblanos 1 can niblets corn 1 can black beans drained & rinsed. ½ red onion diced finely 1 medium red/ or other bell pepper diced Dressing: juice and zest of 1 lime (more juice is needed) 1 t. dijon mustard 1/4 c. olive oil 2 t. chopped (fresh) cilantro or basil 1 t. chopped parsley salt & pepper to taste Roast sweet potatoes and poblanos at 375f 20 – 30 mins. Turn occasionally. Fry niblets (or straight out of the can). Into large bowl mix beans, onion, red pepper, corn, poblanos, sweet potatoes. In a small bowl, mix the olive oil, lime juice, zest, mustard & herbs. Add to salad mixture and stir gently. Salt and pepper to taste. Add additional lime juice as desired. Also: * I use fresh, canned, bottled or dried parts of this salad when I don't have fresh * often leave out/forget the dijon

I make a potato salad which is based on sweet potatoes and I always roast the cubes potatoes first. Love roasted vegetables. :wub: