Darienne

A thousand embarrassed apologies to you, Pastry Girl. And I have this strange feeling of deja vu, that I have made this mistake publicly before. I am sorry. It is finally straight in my mind. I think.

Right. NOW you tell me. I'll remember it for sure. Next time I'll have a proper food mill too. My confectionery partner, Barbara, is off on one of her jaunts and is picking up a proper one for me with three milling sizes..

Don't see why not? (I hear Kerry Beal's voice in my head saying..."Try it.") Add a bit of Tequila while you are at it, why don't you?

Shall try your fruit idea again and with other fruits, for sure. Finished the raspberry frozen yogurt. I liked it very much...Ed, well, perhaps not quite so much. (But then he didn't really like the raspberry ice cream either.) Very raspberry-ish. However, by the time I finished making one error after another as I made it, I had no idea of how much of what was in it. Perhaps it wouldn't be all that raspberry-ish in the original. Taken from DL'S Perfect Scoop basically. Used my new food mill for the first time...won't handle raspberries (rats! stupid me)...and so added more raspberries and mushed them through a strainer...whose holes were too big...where was my brain?...to regathering my supplies...3rd addition of more raspberries...and mushing them through a strainer with perfect holes...but such a lot of work it turned out to be. Lost track of my yogurt quantity as I was draining the Astro 2% somewhat to make it a bit thicker...and then simply tossed in the rest of the Astro Balkan and said...'there, I don't care any more anyway' in a fit of pique and the kitchen by now is a disaster area with red stains everywhere from my increasingly careless actions. Added some homemade raspberry liqueur and dumped it into the Cuisinart Ice Cream maker. Done. At last. Result of my frozen yogurt foray to date. Not as a rule, I don't think.

Forgot to add the website for getting started with "Sated".

"Sated" is the name of the newest periodical by PastryGirl (Anita Chu) and Stephanie of "Desserts for Breakfast", posted on "Dessert First" today. The first issue is about Dark Chocolate...which sounds delicious to me...and each subsequent issue will focus on one subject at a time. I certainly wish them well on this venture.

Made the banana-chocolate frozen yogurt with Astro Balkan. Worked out well. DH loves it. Streaming in the melted chocolate at the end of the churning worked well also. Today we go for Raspberry. My favorite. Still not convinced. The caloric thing is good. The cost is not. (I know I know, I could go back to making my own yogurt but right now my plate is too full.) The mouthfeel is not as rich. I'm wondering about using say 1/3-1/4 half & half with commensurate cornstarch towards mouthfeel and the rest 2% yogurt. I might just try it on plain vanilla. After the raspberry. Oh, thanks again Andie for the banana tip. It worked very well.

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.