Darienne

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?

Hi Lindacakes, I know nothing about this gentleman but my ears perk up at the word 'ice cream'. Have you made any of the desserts yet? Do they feature making your own ice cream? And what method? Any really mouthwatering desserts? I take it that it is well-illustrated. Thanks for any feedback.

From FG: Fear not. I am still quite heavy. (I still can't do multiquotes properly) GOOD FOR BOTH OF YOU AND GOOD FOR ALL THOSE WHO HAVE WORKED SO HARD TO MEET THEIR GOALS OF LOSING WEIGHT!!!

Ya got me! I guess I 'forgot' to say that sometimes I just take them and jam them into the garbage under some stuff so he won't notice...

Two more things hit me tonight that I despise doing: emptying out and then cleaning out the kitchen compost bin, and rinsing out and drying plastic bags which go into the plastic bag recycling bin. The compost thingy must be done and I agree to that. We do share the job although this year I find I am the one doing it most of the time. We eat a LOT of vegetables so it doesn't take all that long to get filled. As for recycling plastic bags. I hate doing it. I don't mean the large grocery bags...no one uses them any more...no, I mean the ones which contain meat, especially the dogs' meat, and other sticky, gooey or otherwise not dry and solid ingredients. Yuck. It's HIS (DH) job and he promised I wouldn't have to do it, and then he leaves the bags sitting in the sink, with water in them, and I have to. And I hate it. End of crab!

Gotta say that this ice cream thread is incredible. I have ice creams ahead to make for weeks...nay, months...thanks to us all!!!!

That is an excellent idea. Making birthday ice creams, I mean. I reserve judgement on the flavor mentioned above until I can taste some.

Now that I've made sweet tomato jam, I might well try this. Last week I also made Tomatillo/Lime jam. This appeals to me even more as an ice cream flavor. The jam has bits of lime peel in it. Have you made the tomato ice cream? And did everyone like it? Or just you?