Darienne

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?

New ice cream made: Jalapeno & Lime Ice Cream, recipe by Keeley Cochrane. Changed it to a certain extent. Used Piloncillo instead of white sugar and used my usual cornstarch base. Otherwise it was the Cochrane recipe. OK. Brown sugar is sweeter than white sugar, so it should have been sweeter than the original recipe. Now I do NOT have a sweet tooth, but even I found it lacking in sweetness which was not compensated for by anything else in the mixture. Of course, DH found it not sweet enough. It was too late for reconfigure the base as it was then in the ice cream maker, so after some hurried cogitation and discussion with my life partner, DH, we agreed that I should add some maple syrup. It worked fine. The jury is still out about the finished product and its taste. It's good...but it's not good enough. Which may be my doing...or may be the recipe itself. Any wise comments gratefully received. In the meantime, I'll keep looking. I didn't find any other useful ice cream recipes with jalapeno and lime in them online.

They look lovely. You must be young, energetic and slightly crazy. Baking at 10,000 feet is not simple I imagine. I have enough confusion trying to bake and cook at 4500 at times. (We live at near sea-ish level.)

Amazing sequence. As one of the appended comments said...I too was mesmerized watching the sequence. Thanks.

Thanks for the information about the foam. Are there disposable beer cups which are small enough I wonder. I'll check it out. I like the Dixie cup idea. Check it out too. No idea of where to buy them. Oh...a party place perhaps. Thanks again, PanaCan

Puerco Pibil. The favorite dish of the character Johnny Depp plays in Once Upon a Time in Mexico. In the first half hour of the movie, he orders the dish three times. He always invites the other person at his table to try his delicious Pibil. Then he gets up, walks off and shoots the cook, in order to maintain 'balance'. No, don't ask me. The director, Roberto Rodriguez co-produced the movie, directed it, composed the music, and put his recipe for Puerco Pibil onlin where I found it. And I've cooked it three or four times now and just love it. Johnny Depp is an interesting actor and Salma Hayek is incredibly beautiful. Plus it starred Antonio Banderas, Willem Dafoe, etc. So finally I borrowed the movie through the library and I have just watched I guess about half an hour of it and couldn't take any more. End of story, I guess.

"I was preparing a "scandinavian" extended family dinner (far from the far east) for the home welcoming of my son, from over half a year in Vietnam, Cambodia, Thailand, India, Laus, and -I cannot remember where else. After the meal I felt a cake did not suit for dessert as it was a bit heavy-quiches, salads with cheeses in and lox etc plus summer heat and this forum led me to these pom/vodka ices for dessert." These dessert ones. They were/were not in popsicle format? Served in dishes? Thanks. I'm thinking ahead for the dog crowd (not the dogs For them we bought a wading pool today )I'm still going to look for 3-5 oz plastic cups mentioned by PanaCan for my dog crowd...or maybe foam ones which I could slit on the diagonal perhaps for easier unwrapping...or something...

Thanks, Lior. I'm interested in your serving dishes/containers/etc What do you suggest? Ground baked liver would do it. Too many dogs actually to do it at all. Might start a to-do.

Update of sorts: accidentally found the thermometer in question (minas6907) this morning. Did not get rid of it. Now I remember what happened. I dropped it and the red fluid in the glass scale separated and would not go back together again. Now that it has sat for well over a year, the fluid is back together and I am going to test it in boiling water. If it can be made to work by adding or subtracting numbers, that will give me 4 different thermometers, not by design, but still very handy for all occasions.

No more duct tape for this woman...it's Gorilla Tape now. Like duct tape but much stronger and stickier. Costs more too. Get yourself some; you'll never regret it and you'll never go back to plain old duct tape. And to list what I have done with it...would be easier to list what I haven't done with it. DH hates my way of repairing stuff. Buckshee he says. Done I say. Go for it, Heidi.