Darienne

Never even heard of such a thing. Give us at least a hint of where you live, please.

Received my copy of Fany Gerson's Paletas and made my first paletas: "paletas de coco rapidas" . A bit soft...new to us freezer may be able to be adjusted...a bit too sweet for me...I'm not much for sweet, my DH is not too much for tangy...I like lime: he likes sweet cream. However, still delicious. It's a very sweet, creamy pop. Contains coconut milk, condensed milk, & half and half. No water or juice. Might explain why it is so sweet and not frozen very hard. Next I'll try the lime which is condensed, half& half, but with a good wallop of lime juice too. Should freeze more solidly.

First popsicles from Paletas : Paletas de coco rapidas (Quick Coconut Ice Pops). Delicious. They are a bit soft I think. I'll see if this freezer (new to us) can be made colder. Also it's very, very hot and very, very humid. My mold produces very small pops. I might consider getting some larger ones. The little ones are good for boozy ones I think (yet to be made). ( I am no photographer and I don't have a macro lens [i think}) Think I'll try the Lior's "Pom/Vodka" ones next. Two of my favorite health beverages.

That ice cream sounds very unusual. Was the flavor intense? How did you estimate how much candy to use? Welcome to eGullet, Carro-atyoursenses.

One more for us: Fany Gerson. Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.

Looks delicious. And you said: "I think with my taste to day, I would go with unsweetened coconut in the topping". Interesting thought. Could start a topic about whose taste has changed in which way. Using less sugar in recipes? Less salt? Less butter? chocolate of a higher percentage cacao?

Thanks Peter. Looked Honibe up online and see that I can buy them at our local bulk food store. Will get some this week to try. They might well make a nice little gift for American friends who are saying...well, what can you bring that's Canadian?

Found your recipe for Colada Morada on your blog but don't think it's going to happen here. Interesting tho... As for Canadian prices for liquor...no one outside of Canada can believe them. I can't figure out how anyone could afford to be an alcoholic in this country. Look forward to reading about your honey-walnut nougat event. My confectionery partner, Barbara, and I have made mostly Montelimar nougat from Greweling's Chocolates & Confections. Love it. ps. We do have one large liquor store in Peterborough and shall buy a bottle of Leblon Cachaca post haste. Thanks, Tri2Cook.

Love your stories, your writing style, your attitudes (except that I am very old and uncomfortable with excessive profanity [which you are going to eschew for eG]), and as for your being the king of the ellipsis...I have long been the queen of said. We also stop at Wall Drug each time through. And we met in a closet 54 years ago. And rescue Rotties.

Just received your post, PanaCan. Could not access eGullet last night at all. Had already looked up Naranjilla & Lulo...but then you got me again with Cachaca and Colada Morada. Googled both of them and am up to speed again. I've never seen Cachaca in the liquor store, but then I've never looked, and if it's available in Ontario, it might just be limited to cities like Toronto. Peterpatch (Peterborough, as it is lovingly called) is a rather provincial city and you often can't find things in it that you can find in Toronto...but then you don't have to live in Toronto either. ps. Don't often find guavas either and the cost might be prohibitive. Our daughter, who lives in Toronto, brought me a Dragon fruit last weekend ($2.00 in Chinatown) and I bought one once in Peterpatch ($5). pps. Looked up Cachaca in the Ontario Liquor board products. Found 7, all from Brazil. Looked up only the top listed one. "Not available in Peterborough.:

Thanks for the recipe, Paul. I am ready to give it a go. As to not being able to access the 'link' function...I was unable to even access eG as of yesterday afternoon.)

I can't help you with information, Kim, but I do love that pitcher! So wonderful to inherit all these pieces when you are sufficiently established that you want them, can hang on to them, can appreciate them. If only I had known then what I know now... Wonderful trove.

What on earth did we do before Google? Dear PanaCan, never assume that I know what any ingredient is. I do have two young Calamansi(Kalamansi, Calamondin, Kalamondin...etc) and if I live long enough to have fruit, I'll definitely make Chocotejas with them. Have you tried making these candies?

Following a thread on Whole Candied Fruit has led to a post on Chocotejas from Peru. Totally new to me. What other countries feature them? They are not listed in Fany Gerson's My Sweet Mexico which doesn't actually preclude them from being Mexican too, I guess. Has anyone made them? How? What fillings?

Use of collapsed candied fruits: I chopped up my collapsed Kumquats and used them as an inclusion in ice cream.

Tried everywhere to get small paper or plastic cups with no luck. I know someone carries them! Bought three sets of these at the Dollarama for $1 each. Investment of $3 (plus tax) for 24 popsicle units. They each hold just a tad over 1/4 cup. Now down to business. Just received Fany Gerson's Paletas. Haven't had time to even look at it yet. I'm still aiming for Margarita popsicles for the dog crowd in August.

Paul is correct in my view. I have two ice cream books: the Perfect Scoop and also Ice Cream: the Whole Scoop which I bought very early in my learning curve, before I had any experience. I wouldn't buy it now, although I am not meaning to belittle the writer. It has a lot of good recipes, but not much useful information. My goal, as always, is to understand the process and make it my own first and foremost, although I don't aspire to the heights which many on this forum do. Not at all. The key is actually making lots of ice cream. That,and all the information I have picked up online here and there, on ice cream blogs, on eGullet, and of course, from asking Paul a lot of questions when I was first starting out. He was patient and generous, and that in my books makes him a terrific mentor. (We do give away a lot of ice cream. It's truly a win-win situation.)

Paul is my ice cream hero!!! :wub:

Now that is a name that only a Mother could love. Lick-a-Chick. It's positively...unnerving is the second word that comes to mind.

I take it that you tasted it. Have you made it also? When the recipe calls for 'dry green tea', what exactly does it mean?

Tri2Cook and I both live in 'small town' Ontario and there just aren't street foods except for hot dogs and fries. But I do have fond memories of churros being fried in an old cement mixer at the Bufadoro in Baja California and of Navajo Fry Bread at the fairgrounds in Shiprock, NM. My street food life is very small.

I do agree to a large extent with dcarch. I always refuse to serve Chinese when we have guests although DH would love it if I did. It's too busy at the end, and if the cook is going to eat with the guests, then it's not Chinese in this house. The main exception is our 'feast' in Moab. There are several cooks in this tiny chaotic kitchen and it's for fun basically.

My take on Chinese food is not knowledgeable at all, but Egg Foo Yung is a dish which can be set up ahead of time, kept in the fridge, and cooked in a trice. The use of crock-pots in Chinese food is one that we use at our annual Chinese feast in Utah, especially for Hot and Sour Soup. The pots keep things warm nicely for a gang. Sichuan Orange Beef is a good one to make ahead of time I think. For our purposes anyway.

Better video of the , with some explanation.The ultimate cookie maker's spatula? :wub: Mind boggling. I wonder where this new product will go and what new techniques, not thought of at this point, will emerge.

So far?...great. Love Wallace & Gromit, as does our NS son.