Darienne

Shall do it. Thanks. This will please the banana-loving DH no end. Me? I am not a banana fan. However, I like them cooked.

More thoughts on frozen yogurt: It costs more to make than my ice cream recipe unless I go back to making my own yoghurt. Made Margarita yoghurt last night with Astro 2%, Tequila, Cointreau, lime juice, lime & orange zest. Tastes very good, but a bit closer to sherbet, which DH doesn't like. He goes for the creamy goods. It appears that the Liberte at 2% has more body than the Astro at 2%. I have a few extra containers of yogurt, 2% and also Balkan, and will try a few more flavors. I'm looking forward to trying Kathy's coconut cream/pineapple/rum combo. Also bought extra bananas (green as can be. Funny how the groceries alternate between having either almost overripe bananas or hard as rock green ones.) Will make Andie's download recipe of Banana/Chocolate Frozen Yogurt. And then go back to ice cream with half & half and cornstarch. Then try Jenni's recipes.

Thanks Andie. That's one great article with the kind of information and advice I like.

And just how does one work in the liquid? A recipe please? Hmmm...what about a Margarita frozen yogurt?

Well, I am a Canadian raised during WWII. That is definitely from another planet. I do love chocolate and hazelnuts. There's actually a chocolate/nut product made by Peanut Butter & Co which I like and make sure we never buy. Plus Callebaut Gianduja was something I kept nibbling on even though it was made from milk chocolate. And I don't think we get guavas in our local groceries. Too exotic for the local gentry. Could try pear. But thanks for the help.

We put Magic Shell on our Vanilla Frozen Yogurt and I like it fine. Will try making a chocolate frozen yogurt just to try it. Do NOT understand the love of Nutella. Think it tastes awful. Gianduja I love. They have only ingredients in common. Please explain.

Thanks to all for the replies. All very useful. I've not been a huge fan of frozen yogurt but now that I've tried it a couple of times, it seems like a useful addition to the tally. Come to think of it...I never ate ice cream either after a childhood of cheap and dreadful freezer plan stuff. Until I made my first homemade ice cream in Moab. Will report back how the lime works out.

And yesterday we had snow...

Frozen yogurt with curry IN it? We do have yogurt on top of many meals, including Mexican instead of sour cream or crema, so why not try frozen? OTOH, on the vanilla frozen yogurt which is mostly gone now, I've eaten homemade Magic shell (with a combination of Chipotle and Ancho powder in it) and it tastes just fine... ???

Sounds good. I love lemon and adore lime. Might try it with lime. Might have to go back to making my own yogurt even...

This I like. Roughly how much time are we talking on low? Thanks. The eGullet discussion on "Onion Confit Slowly simmered" You'll find lots of slow cooker & onions info in it. Thank you. Being a tad overwhelmed on a constant basis by all the myriad complexities of cooking which I have to learn, I hadn't even looked up the word 'confit'. Talk of duck legs leaves me a bit uneasy, so I just ignored it until it was time. Obviously, it's now time.

This I like. Roughly how much time are we talking on low? Thanks.

Oka cheese. It's traditionally made by the Trappist Monks from Oka Quebec. I would call it pungent. I didn't like it as a kid and my Mother made my Father keep his Oka cheese between the windows in the Utility Room. Haven't had any in decades...

Perhaps frozen yogurt needs a separate topic for discussion. Found only two topics for 'Frozen yogurt/yoghurt...one of them from me...and wonder why? Perhaps it's not all that popular? I made frozen yogurt this week using un-drained full-fat Liberte (Canadian) yogurt. Added sugar, a bit of corn syrup, a pinch of salt, some vanilla. That's all. Churned it in my Cuisinart. Plain. It tasted very good. Even DH, who normally likes everything very rich and creamy, liked it. The half & half component of my ice cream registers 960 calories plus 91 calories for 3 T of cornstarch, and the un-drained full-fat yogurt at 510. That's not even using heavy cream and/or without eggs. But so far I've not found a lot of frozen yogurt recipes which appeal to me. Is anyone out there making it regularly? And what flavors? What kind of results?

You are a good daughter.

Those look like black sesame seeds???

My cooking career began only a very few years ago and for the first couple of years I bought a LOT of cookbooks, especially when we were in the States and Amazon.com is so simple and so cheap. Our past visit to the USA, I bought only a few cookbooks, ones which I was actually looking forward to buying. That's about it for me for a good long while I think. I really do have all the chocolate books I can imagine buying. ...for my level of non-expertise anyway... I borrow all the interesting cookbooks which our two libraries hold. I can order books on ILL. I find a lot of good recipes online from the various blogs I subscribe to, particularly the more non-western ones, the Mexican, African, Middle Eastern, etc. I use eGullet recipes. I really thinking my collecting drive is waning... ...maybe...

Some chile, perhaps ancho powder or a bit of chipotle, in the squares and then they would be heaven.

Just trying to recall the last time we knew that the power was going to go off. Just one of the extra benefits of living in the middle of nowhere...you don't count either. Now storms are another issue...

As to bottled water. We buy one large container each year and it sits in the cellar with its date very visible. Our well runs on electricity and no power...no water. We can drink the last bought one and use the others for whatever is needed. (Yes, we do have a generator.)

That's my simple, untrained answer too. Regular supermarket corn syrup. Have never yet had a very hard unscoopable ice cream since the early ones. I also add a pinch of table salt. I make a cornstarch based ice cream. Fewer calories. Cheaper. Less fuss. It may lack some of the creaminess of the egg base, but we are not ultimate ice cream aficionados I guess. Oh well...

You don't mention your countertop length. Is it quite a lot? Or is it quite...trying to find a more positive word than 'crowded'...replete with stuff? I've never heard of a glass counter-top convection oven but I did look them up. Thanks.

Lovely to have a new kitchen!!! Lucky you, CaliPoutine. (Photos please!) My stand mixer is bigger than I ever wanted. My food processor is now in that set of shallow cupboards along with the blender, the mini-processor. My crock pots are in my studio. One item a day until the new living room is finished and all the furniture is moved. (Geez I hate renovations.) Cutting boards are in a cupboard in a slotted thingy that Ed built. Fruit bowl in what is to be the dining room. Dish drainer in the cupboard. No knife blocks...knives are all lying scratching each other in a drawer. I have this obsession with bareness on my counters. Can't help it. An old friend once said to me that she expected to come to the house one day and not be able to find it because I would have put it away in a cupboard. I had forgotten that. My walls are a different thing. There is NO room on any wall in the house for anything else.

We are real salad hounds in our house and this is a new and wonderful chickpea salad just tried for the first time. "Curried Chickpea Salad" from How to Cook Everything: The Basics, posted in Mark Bittman Posterous. Soooo good. Always collecting salad recipes, especially those which will be part of feeding a summer crowd!

Yes, I do! It is one of my now-that-I've-quit-working projects that I need to get to. One of my problems is that many of them were stocking stuffers and Santa lives with me . You are a good Grandma and Mother. And when they finally leave home, you can begin to unload some of the extras. Trust me.