Darienne

Thank you Tri2Cook. You were so correct. So here I was yesterday looking online for a recipe for lychee ice cream because my friend had come to visit bearing Soho Lychee liqueur and a can of lychees,wanting to make lychee ice cream. Completely forgot about this topic which I started more than 2 years ago when I didn't make the lychee ice cream in Moab because date of the can of lychees I had been given was already very expired. Our lychee ice cream is delicious, although lacking in the creamy mouthfeel and now I learn, too late, after re-reading this topic, that I made the mistake of adding the drained chopped lychees to the base before I churned it, instead of at the last minute after churning. Next time, I'll get it right. (Actually it was my friend's fault...she bullied me into putting the lychees into the base. )

I've never seen quinua flour in our region. Could you grind up quinoa in a coffee mill?

So tell us about the cookies. Did you like them? Did they smell good? Did they live up to FG's ravings? Are you going to buy them? Again? Can we make them? Etc? No, I don't sniff my cooked food. But I think I'll try... I do sniff all meat before I cook it or before eating the leftovers a day or two later. I guess I am paranoid about eating contaminated foods and actually sniff a lot of leftovers because I'll eat them. DH would willingly eat all kinds of stuff which I am wont to pitch.

Unreal. Our hot stuff gourmet shop just started to carry them this morning and we bought some. Quite expensive. Quite delicious.

Just thought I would add for anyone living near Peterborough, that the Firehouse Gourmet is now carrying some Mexican cheeses, both hard and soft, and fresh made tortillas, both corn and wheat and a few other ingredients (which have slipped my mind), on an irregular basis. I have signed up for their newsletter which announced two days ago of an upcoming trip (today) to Toronto to pick up special orders of cheese and so on. Hooray for the Firehouse Gourmet!

Did you actually make the lovely flowers? Beautiful cake.

Double McAuley birthday, June 22nd & 25th. Double Chocolate Bombe: chocolate cake with cocoa. Two interior mousses: milk chocolate with Chambord & 60% chocolate with brandy. Mirror glaze glaze with 70% chocolate topped with little white chocolate covered cereal bits. Once a year. Now if only I could have had Kim Shook or Dystopiadreamgirl make it for me so that it could be beautiful on the outside too.

Hmmm...I love hand washing my wonderful stainless steel mixing bowls which I bought in Moab of all places. Never seen any this heavy. And I love hand washing my Paderno pots which no one else gets to use (sorry DH). In fact, I love hand washing all stainless pots, pans, bowls, etc.

Tried to look for this topic and found nothing. This morning I was making two chocolate mousses to fill our double birthday cake one with milk chocolate and Chambord, the other with 60% bittersweet and brandy, and realized although I made the cake with my stand mixer, I always choose to whip heavy cream with my little hand mixer. Very satisfying to whip heavy cream and watch the peaks form. I also like to make my white counters bare and clean. Gives me great satisfaction. (I am a really messy cook). What do you actually like doing that others might not like to do or would do the simplest way possible?

I keep the flour and the sugar in one airtight Rubbermaid container in our cellar, on one of the higher pieces of floor (it's a century farmhouse). I could it up higher...especially when we go away. For a home of two people, we use an incredible amount of sugar feeding our hordes of hummers. Why they have picked our place I cannot say. We don't have flowers except for day lilies which are wild. I think we just have an invisible sign over the roof which says: All hummingbirds welcome.

Elevated 6" from what? I don't know about this and could you please explain?

I've never encountered this in response to use of vegetables but it does immediately remind me of two incidents of 'chocolate judgement', one by me and another completely unrelated time by my son, but both in essence the same thing. Many years ago I bought two expensive chocolates and gave one to my girlfriend who popped it into her mouth and wham! it was gone. Same pattern with son and his friend. I was so incensed at the lack of respect shown to my gift that I never bought her another chocolate. Silly of me? And silly of my son? But that's how it was. There is something about excellent and expensive chocolate that calls to me for respect for the chocolate experience. Doesn't extend to anything else as far as I know. I'll have to think about it.....

I would call them tuiles. I have also decided to try to make them in the next couple of days seeing as I have some whipping cream on hand. As for the video. Clearer than clear...to the point of 'get on with it!!!!'. Also I am curious why the French was smaller than the English. Obviously not done in France or Quebec. DH does not like ginger except in Chinese food so I might halve it or just leave it out. Thanks for posting it.

So a dessert is made: 1 1/2" in diameter, made in tiny muffin pans in gold papers which I had on hand. Graham cracker crumb crust, one banana coin, a dollop of dulce de leche heated and thinned with cream to make it pliable and topped with plain bittersweet chocolate ganache, around 65%. Next time?. No cracker crumb crust. Better a real pastry crust by far, both for handling and for taste. I made them this small because I feared the sweetness of the DDL would just overwhelm everything else. Which it didn't because there wasn't all that much of it per tartlet. But the crust was the wrong taste for the rest of it. End of story. I put them in the fridge and the plate, which seemed balanced, waren't nohow and when I next looked I had a great mess of little tarts all smushed into each other. What a mess. I rescued a few of the relatively unscathed for the group portrait. Insult to injury, a terrible photo. Remember...they're only 1 1/2" across.

Thanks, PanCan, for the lemon advice: that should cut the sweetness by a tad. And of course, I was not going to freeze the whipped cream part...but you knew that.

Question: would this recipe freeze well if made into small tartlets? Firstly I'll cut the recipe in at least half and then make it in little tart pans. It's a pie which I won't eat and DH doesn't want to be left with the 'responsibility' of eating it all, so I suggested the tart idea. I would think the tarts would freeze well. Any advice, please?

Can it really work? Can it really be reduced to something so simple? Answer: YES! I just did it. So simple. So neat. So tidy. So quick. So little work. Now Dulce de Leche to put on tonight's ice cream. Thank you JEB9.

If I show this recipe and photo to my DH, Ed, he will begin hyperventilating. Two of his very favorite things. Together. And lots of them. This sounds like a good birthday dessert for him. I am not a great banana fan, but your magazine sounds fascinating. My fruit of choice has got to be raspberries. ps. So ordered for his birthday next Saturday. Thanks.

Ditto. Love my wood floors. :wub: Never have anything else again. And we live on a farm on a dirt road with big dirty dogs and no one takes off shoes to come into the home.

Missed this the first time around. Sounds very good to me. What I want (for some reason) is to make those little holes that commercial ice cream sandwiches have in them. Any ideas? Besides just poking them in with a sharp stick?

Unless I am mistaken, FG (or is it NSFG now?) has not answered the question from Deus Mortus yesterday...why the fascination with this measurement? A question from me: Do most folks have blocks of cabinets? Therefore, if the distance reported is, say, 23"...are all the cabinets 23" from the countertop? We have a galley kitchen...two walls with everything just a few feet apart. The cabinets have various heights to accommodate the window, sink, stove, fridge... It doesn't look higgledy-piggledy, at least not to me. Very functional. (Way too small for my current obsessions, but then as my late Mother was wont to say, and endlessly: You don't always get everything you want. )

Chris Hennes would be my guess too.

Oklahoma City?

Bless you, young'uns for your kindness to an old...and slightly senile...white-haired lady. Somehow the eye missed the salient detail 'wall'. So business: over the sink: 17 1/4" and 22 1/4" other side of kitchen: 19 1/4" and 29 1/4" (plus two other cabinets which I didn't count: one over the hanging microwave and over other the fridge. DH built the kitchen and put the cabinets up so as to give us the most storage space.

I'm still lost. You don't mean to where the cabinets attach to or sit on the floor?