Darienne

Takes one back several centuries to the trencher as a plate.

So many spoon rests...who knew? Andie, you probably win the 'who has the most toys' contest. I think I qualify for the most mundane. You simply cannot make candy and other confections without having somewhere designated to leave your various spoons, spatulas, knives, etc. They can be very hot, very sticky, staining, etc.

Here is a photo of my two no-name silicone spoon rests. I use them constantly. They are my friends. They are the most handy when I am making something sticky, like lollipops. The blue one has a bit missing on one side when it accidentally was pushed onto a hot burner. Who knew my spoon rests would ever go up into cyberspace?

Almost had beer come out my nose on that one Great stories guys, you made my day before I have to go into work Here's a similar and pitiful story: I lived for 18 years with a vegetarian Mother who did this to every piece of meat I was forced to eat. The paediatrician would not take care of me if my Mother did not feed me meat. And so she did. I never thought of it as mummified...more like shoe leather.

This for me goes a bit farther than 'meals' per se. We have quite a number of Chinese food restaurants in Peterpatch and without an exception (thus far) we have not found one which turns out decent food. Too much 'muzzy' sauce in all dishes. Too much what? North American / Chinese? Toronto is different. There you can get good Chinese (and everything else it seems) food. Too bad.

Wonderful topic. Yummm. I've made DL's Chocolate Ice Cream Sandwich Cookies a few times now and they work just fine for ice cream sandwiches. And I am so lazy that I spread the dough across a cookie sheet and then cut them into rectangles. Now I need one of those cookie molds which makes the fake holes in them to look cute. Hmmm...could freeze the ice cream on a cookie sheet also and then that would take less work. Sorry, totally strayed away from the 'ready to eat' theme...

Thanks for the information. I have a couple of recipes for paletas from Gerson's first book and might try some of them. I'll have to buy a popsicle mold but that won't be a problem. I imagine. I hope. How do you pronounce her first name? as in Fanny? or as in Fane - y rhymes with rainy or Fawn - y rhymes with tawny? I made the blackberry/coconut ice cream, Thai style. Way too sweet for both DH and me. And I added an extra tablespoon of lemon over and above. And added more blackberries which are not sweet as we can get them. Would cut down on the sugar next time. And the coconut cream I used, Savoy (out of all other coconut cream), was not as sweet tasting as some. Don't know anything about Thai desserts (wrong forum ) but perhaps they are sweeter than some cultures... Otherwise it is delectable. Am giving it away however... Also...are your two flavors together or are they two separate ice creams? Hooray! Just phoned the recipient of above ice cream to make sure she had freezer room and it turns out she has a set of popsicle molds which she has been going to recycle for years now and now they will be mine!

I would be most grateful for either your blackberry and coconut ice cream recipe or at least some direction as to how much of each you use to how much cream, etc. And whether the coconut is fresh or dried or unsweetened. Thank you. And whether you are using coconut cream or coconut milk also... I did find one recipe but it was Thai.

Strawberry ice cream with guajillo chile Homesick Texan This sounds not too bad and I have some blackberries right now with which I could make it...or not. Am saving it for raspberries I guess and will stick to making the Avocado first. Our choices and seasons for fruits up here and the taste thereof, just don't begin to equal what you lucky stiffs can get down south.

Never seen a Criollo avocado up in Canada. Never even heard of them...which is not surprising. As for your "Avocado / Roasted Garlic / Avocado Leaf base then stir in Tomato Jam & Jalapeno Jelly prior to setting... Guacamole Ice Cream"...I am overwhelmed!!!! I do have some tomato jam on hand from my last batch.

Not heating the Tequila was not an accident. If I was going to put all that Tequila into an ice cream, I was going to go for the full effect. And as noted, it did harden sufficiently. I should probably confess that I make almost all my ice creams using a cooked cornstarch base ever since I first learned of it. Fewer calories in the end. And pretty much the same mouthfeel without the eggy taste. Here's an interesting note in Gerson's recipe for Helado de Elote: "Traditionally this ice cream if not made with a custard base, but I believe that it enhances the creaminess of the corn." Gerson uses 8 egg yolks for 5 cups of ice cream. I googled the ice cream but could not find one made without eggs. Any thoughts?

Going back a few posts to one by Prasantrin: I keep remembering this and wondering about it. I am not very familiar with WW actually but fruit being free seems like a great bonus. Am I missing something completely because I don't know the whole plan?

More on Fany Gerson and Mexican ice creams: Both the Helado de Cajeta and Helado de Pasitas con Tequila were big hits at our last Mexican food with guests. The Tequila ice cream simply took longer to harden. I am still stunned at how 3/4 of a cup of Tequila hardened into ice cream. Oh, I did somewhat change the recipe in that I didn't heat the Tequila at all in the making. Next ice cream projects: (with English in case there is anyone on this topic with less Spanish than I) 1. Helado de Elote (corn) 2. Helado de Aguacate (avocado) 3. Helado de Queso (queso fresco / fresh cheese) Plus I am thinking about making Raspado de Margarita / Margarita Ice A frozen slushy Margarita. In a bowl. With a spoon. (for you especially Jaymes) Currently I am on the path of a Tomatillo and Lime Jam from Pati's Mexican Table.

Well, using both broccoli and cauliflower, this is my very favorite Marinated Broccoli and Cauliflower Salad. It has poppy seeds in it which are such a lovely touch. As for the variations of the Clark salad. For me it's the sesame oil which transforms it from any of my long time dressings into something very different (which Ed doesn't like). We have been voracious salad eaters for more than (gulp) 51 years now and if, heavens forbid, I should be allowed to pick only one dish to live on, it would be a salad. (Raised by vegetarian parents.)

I would be pleased to have your recipe. We could use a really bang-up travel bar. We have tried Clif bars and found them most unpalatable.

Just went for a quick nibble and you are correct. It is even yummier the second day. Shall look up the Clark way...if it's online. No, it's not. Too bad. Did Clark omit the sesame oil? Or use some other oil?

First of all I lie in the far frozen north. And I have never had a drink in a bar. And until last August I had never had a margarita of any kind. Plus I have never had a slushy cone or a snow cone: wrong generation I guess. So. I loved the slushy Margarita I had last summer. It contained no mix. It certainly wasn't overly sweet. (Remember I am a Canuck and we like our sweets less sweet than our neighbors to the south). And I am looking forward to learning how to make one this summer. And then, no doubt, I shall be conservative about insisting upon this kind of Margarita only.

Seemed like a good topic heading to bring up to date. Yesterday, Deena offered via Melissa Clark this amazing new salad: Garlic Sesame-Cured Broccoli Salad I bought some more broccoli. I made the salad. I love it!!! Amazing. Delicious. Will nibble my way through the entire bowl. Alas, the DH does not really like Chinese style Sesame Oil except in minute quantities and he does not share my enthusiasm. Well, only partly alas. This way, I get it all. Thanks Deensiebat.

OK Jaymes. You bring the tomatoes and I'll supply the silver Tequila. I've had only slushy Margaritas, never the plain, and then just once last summer. I thought I'd died and gone to booze heaven. I know it was not a mix my friend from NJ (she of the Mexican care package) used. You don't like slushy at all? Even homemade?

I will still omit tomatoes. Lots of mint! Don't forget the mint and the parsley both.

I just spent 2 minutes and 53 seconds watching the silliest video...good silly...but I still say "NO TOMATOES"

Looks incredible. ...when I can't find the price easily...I can't afford it...

Jaymes and P.C. Next time, banana leaves for sure, but just top and bottom. I am far to lazy to do the packety thing. Not only that, I am likely to cook way more than we can use at once and then use the rest for something else. Thanks.

Jaymes and P.C. Next time, banana leaves for sure, but just top and bottom. I am far to lazy to do the packety thing. Not only that, I am likely to cook way more than we can use at once and then use the rest for something else. Thanks.

A Puerco Pibil question: I just made it again and again it was delicious. Even DH was raving this time around. And again I made it in a crock pot. The question is about the banana leaves: I finally have some, frozen. What about using them in a crock pot? Line the bottom, put in the pork and sauce, and then one on top? Does that sound reasonable? What do the experts think? (Besides that I shouldn't make it in a crock pot at all.)