Darienne

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.

How about habaneros? very fruity and floral, but of course kick-ass hot. One solution: last year over in the "Cooking from 'Fiesta at Rick's'" topic, I made this fantastic Yucatecan Ceviche recipe, which used habanero chile in the marinade. The genius of the marinade was this: you added a halved, de-seeded habanero to the citrus juice for a short time and then discarded the pepper, using only the juice in the marinade. Result: all the flavor and complexity of the habanero with only some of the heat (your choice how long you let it steep). Perhaps the same technique could be used for sorbet or ice cream. It wasn't the heat...it was the taste.

Jalapeno sorbet is tasty but I've never used jalapeno in ice cream... maybe I should try. Sweet corn ice cream is nice. I like it with blueberry pie or crisp. I might get to the corn ice cream...but maybe not too soon. Tri2cook: I think you are correct. Piloncillo for white is a major change. I don't think I'll try the original recipe anyway. To tell the truth, we didn't even like the avocado ice cream all that much. We ate it all, but it would never be a favorite. Furthermore, DH does not like sorbets...just creamy ice cream. French Canadian background with all that that entails in sugar and cream. We are just too wedded to the North American version of ice cream. What I have done, however, is made chocolate sauce for the ice cream with various hot pepper types in it. That I like.

Are you not about a week late for PEI?

Short discussion with DH. The Jalapeno-Lime Ice Cream went into the sink. That bad. Made some Nougat Ice Cream today. Delicious. My name for it. It's basically a cornstarch-based vanilla ice cream with all kinds of nougaty inclusions at the end. And I guess it could be called my own recipe now because it has nothing in common with the original which called for ricotta. One of my inclusions is two-year soaked in brandy and rum chopped fruit which was originally slated for a Caribbean Black Cake which never got made. It has been used in a lot of other desserts. Yum I'm thinking about adding one egg to my cornstarch base.

Sounds delicious. I have a pound of roasted zucchini slices in the freezer. It's too late for the poaching, but I could heat them with the dressing. Sounds like my kind of dish.

I don't have any cheesecloth, but I use a couple of layers of 'sheer' curtains which someone passed on to me. So far, I have found them to work for all draining and squeezing jobs. They also keep off the insects of summer, including the plaguing fruit flies. I sewed up a pillowcase of sorts from one of them into which my large fruit bowl fits quite nicely. Of course they wash and dry like a dream. They are doubtless some 70s kind of synthetic seeing as they are at least 30/40 years old.

They look incredible. These were baked, yes?