Darienne

We are all following this experiment...

And so it is. Who's in Tuscany? I am impressed with both of you.

Welcome to eGullet, LynnFoodies. You'll enjoy it here in the Chinese East at Home. Google Fortune Cookies and you'll come up with lots of recipes and videos showing you how to make then.

Well, what are you waiting for? Good question. In keeping with the Oriental flavor of the upcoming weekend, I have just finished making Red Bean Coconut Milk Ice Cream.(Ca Rem Dau Do) http://www.vietworldkitchen.com/blog/2010/10/red-bean-and-coconut-ice-cream-recipe.html http://www.vietworldkitchen.com/blog/2010/10/red-bean-and-coconut-ice-cream-recipe.html Viet World Kitchen. I had only red bean paste so I omitted the sugar and then had to add more liquid to offset the thickness of the paste. Duh. Tastes good.

It counts if you want it to count. I don't make much sorbet because DH doesn't like it. He wants 'cream'. I'd have to eat the entire thing myself I guess.

Hi Alex. Oh my. That does sound fantastic.

Where did you get such a recipe, please? Sounds unusual to me.

There was I looking for an ice cream topic to update for the 2012 season and found this one which I started in 2010. Now I'll add to it. The ice cream season chez nous is off to a very good start. No photos tho... Recently I've made my own somewhat altered versions of: DL's Vietnamese Coffee Ice Cream (twice), DL's Aztec "Hot" Chocolate Ice Cream, a nougat ice cream (lost the provenance) - sort of vanilla plus the kitchen sink, Peanut Butter Ice Cream (eGullet recipe, amccomb 2005), Rum Ice Cream (Epicurious - too much booze I think). For the weekend I'll make Lychee Ice Cream (lost provenance) and next week Triple Ginger Ice Cream (eGullet recipe, Food Man) and Coconut Sorbet (eGullet recipe, Andie Pasinger). I'll take a look at DL's Ginger Ice Cream too. Altered? : my go-to base for ice cream is half & half and cornstarch, pinch of salt and a dollop of corn syrup. It needs updating a la paulraphael's instructions but currently I am too overwhelmed by home renovations. I'll get there yet.

That Mapo looks so delicious. I'm making some, along with other dishes, for weekend guests. From commercial tofu. And it probably won't look so excellent either.

Congratulations and all best to you in your new job, FG. Over the past three years, you and others in eGullet have become such important persons and mentors in this new part of my life. Thank you.

liuzhiu, thank you for that lovely story. Living in Ontario, Canada, I am unlikely ever to taste a fresh lotus nut, but I do use them regularly in soups.

Wonderful looking goodies. I would have liked to attend that tea. You went to a lot of work, SLS.

Their Dark Chocolate Dreams is wonderful. I make sure I never buy it. It's too wonderful.

Am I to assume that one can make straight apple leather? I've never made any fruit leather at all. We had such a huge crop of apples last year, we finally gave up processing them. Fruit leather sounds like an excellent idea. Of course, our apple production is purely in the hands of Mother Nature so this year may be a sparse one.

The "grating frozen ginger" so excellent that I never grate fresh any more.

Wonderful. How good of you to offer classes to young people. First laugh of the morning.

Wow! I'll try it. (To be eaten just before the 3-minute chocolate cake, no doubt. )

No photos...but we had a wonderful lunch. Our daughter's BF (Grenadian) cooked it. He always cooks when he comes. A spicy orange dahl soup with Callaloo and Jasmine rice. This man can cook!!!

Ketchup on fries? Mayo on fries? I think not. Vinegar. Not malt, not wine, not fancy schmancy...just plain white vinegar and salt (and pepper for me). (fixed up 'schmancy')

FYI: I live not all that far from Anna and Kerry...less than 100 miles...but it might as well be on the moon. Calipoutine can attest to this as she used to live even nearer to them than I do. Interior Ontario is a gustatory wasteland.

Do keep in mind that if you are driving the 401 East, there is next to nothing ON the highway all the way east. And what there is??...half of them will be closed "to serve you better". Driving on Canadian major highways is not a treat. Make sure you have food and drink with you unless you are keen on McDonald's and Wendy's. American Interstates are fascinating cultural experiences compared to those in Canada. Also, should you in Montreal, be on Decarie and near the Orange Julep, give it a try and report back. The original Orange Julep was the first 'modern' drive through I recall about 65 years ago and I'll remember the drink forever.

Thanks EdwardJ for this information. I did buckle down and start doing some research into the subject of added liquid (and SALT!) to pork, beef and chicken, and the results are staggering. And yes, they do inject solutions into the meat. And yes, this is legal and quite popular amongst consumers, according to the manufacturers. Butterball Turkeys are the best example of this practice. Still the amount of liquid and salt injected can be disturbing...to me at least. Certainly the added salt is a danger to those with heart and other medical conditions. As for the labeling. I suppose that in the USA your federal laws govern this? I have noticed that American laws and regulations seem to be much stricter and with luck more adhered to than what we experience in Canada...as far as I know...which isn't really all that far. But it certainly has been brought home to me quite forcefully that Americans are more careful and regulated in this area than are Canadians. I do know that most of the States have much more stringent codes for selling homemade items than we do here in Ontario for one. I've skimmed the Canadian regulations for water in meat and if I get it correctly, then 20% of the final weight can be non-meat originated and it does not have to be labeled as such. Enough for me. Thanks for the help.

Ditto for me. And that photo looks near enough to get a taste.

I go along with ChrisZ, but then I am neither an expert and I live far away from other than Callebaut and Belcolade. A friend picks up Lindt somewhere north of Toronto when she goes by. The local (Canadian, NOT American) Walmart has a huge, cheap, plain line of chocolate bars and I use them too. I guess we live at a lower taste level and a lesser snack bracket. 'oi polloi, we are.

Hmmm...yes the taste and texture of the hot dog bun leaves a lot to be desired. I have made a wonderful breakfast savory bread pudding. I'll look for the recipe. I think it came from Smitten Kitchen. http://smittenkitchen.com/2006/12/new-years-day-2001/ Boozy baked french toast