Darienne

I had forgotten about splitting the hot dog to allow for more charring. Thanks. I like my hot dogs well charred, with cheap yellow mustard and cheap sweet relish on the cheapest squishiest heated hot dog bun possible. Do not give me a fancy bun! Oh, and regular kettle chips, please (which is not really in keeping with the main feature, is it?) Once a month for lunch, please.

a) did it nicely burn the back of your throat? b) what 'nice texture' exactly did the Xanthan add? I have some (for some other long-forgotten purpose) but have never used it in ice cream. Remind me of its use please and what you discovered in this ice cream.

One more from "Gently Read Books": Homemade Cream Liqueurs. Dona and Mel Meilach.

May I ask who that is and where? Or should I already know?

That's an interesting question, about the taste of butter. I see mkayahara is also a Canadian, and I have always found American butter to taste blander than Canadian butter...no idea why. I know Canadian products often contain more salt than American products while on the other hand, American products contain more sugar. What butters do you use, mkayahara, for cooking and for confections?

Oh my. I am so in awe of that work. :wub:

Just looking through Bayless, seeing if I have actually made more than one or two of his recipes. Even if I make something from another source, I always check in Bayless to see what he says about making the dish. (I check Kennedy's The Art of Mexican Cooking too.) Just wish I could indulge endlessly and buy all their books.

Just made a surprise ice cream...a surprise to me too. A friend came for the weekend and for dessert all she would consent to eat was ice cream, mostly DL's Vietnamese Coffee Ice Cream. I had also made Bark Bittman's Mexican Tofu Pudding (if you make it, please think of cutting his prescribed 1 1/2 teaspoons of cinnamon to 1/2 teaspoon). So the friend is gone and I had left almost the entire pudding and already it was showing signs of long life...weeping...and so I decided to turn it into ice cream. Done. Very easy. Very nice. ps. Interesting. I just watched Bittman's video again and he calls for 'a generous half teaspoon' of cinnamon, not the recipe's 1 1/2 teaspoons. I wrote to him and was answered by a staff member that the test kitchen staff had like the pudding with 1 1/2 teaspoons of cinnamon. ?????

A novice, but very enthusiastic learner, chimes in. I found a Chorizo recipe in Lourdes Castro. Simply Mexican. Ten Speed Press: Berkeley & Toronto, 2009 (library book). I've made it and we found it delicious, but then the only chorizo I had ever eaten was bought at a local Canadian Costco and what do I know? It calls for: garlic, salt, red wine vinegar, black pepper, dried oregano, sugar, ancho chile powder, chipotle, adobo sauce, water, lean ground beef and lean ground pork (one pound of each). I couldn't get guajillos, dry or fresh, where I live.

Just found Baking: From My Home to Yours in the 'new' section of our library. A real delight. Searched as best I can through eG and apparently no one has ever made the 'Chocolate-Banded Ice Cream Cake'. I thought I might make it for my birthday this year. Chocolate and Raspberry. What's not to like? With homemade ice cream, of course. Nothing is too much trouble for my 70th. Will report back. I'm thinking I might do a test run of sorts in the interim...

OOOOOOOHH.(sharp intake of breath with drool) :wub:

That was one fascinating story.

I am speechless. I am blown away. Both by the videos and then by your candies. Brilliant! Come to my house and teach me how!!!

Absolutely lovely! I am in awe.

Will do. Actually I received that same advice from two other eG members in my correspondence. Thanks for your help.

Can't speak for the scientific veracity of this article and video on blueberries but it won't improve your morning.

Ditto for me.

Do let us know how it goes. And what kind of ice cream you make with what ice cream base you use.

It's easy to make ice cream with coconut milk. And delicious.

I finally disposed of my Mother's three Salton trays about 10 years ago and then needed them big time. I've been able to buy two at second hand stores. We often use crock pots to keep stuff hot, especially for Chinese feasts. Perfect for soup and other liquidy dishes.

Good thread on ice cream machines here. I have an ICE-20, not the newest or the biggest (1 1/2 quart)...I got it for $5 at a second hand store in Utah...and it works just fine. A friend just bought an ICE-30, a later model, same size, and is happy with it. I guess the size of the machine depends upon the number of folks you have to feed at one sitting and how often you want to make ice cream and how much room you have to store it. I make at least four different batches for our Annual Dog Weekend. But then I have enough space to store it.

Well done, Pierogi. I had never heard of canneles and so thank you for sending me off on yet another search. Wonderful. So you have to buy a pan in which to make these little cakes it would appear. Is yours silicone or other? Where did you find your recipe? Thanks.

Yesterday I made some Poblano soup: roasted Poblanos, chicken stock, roux, cream, etc. It was delicious but it was SO hot. I have never tasted such hot Poblanos. So I added some more cream. And some yogurt. And more chicken stock. And some sugar. And finally a large can of tomatillos, brought back from Moab. Finally we could eat it. What other ingredients could I have added to this too hot soup? Yes, I know...taste the chiles before you use them. We're having the soup for supper tonight.

Bravo, ET. The marshmallows look lovely and what's not to love about home-made ice cream, particularly with cacao nibs in it?

How much do I make? Yes...we could be talking about vastly different sizes of batches. Normally 1 1/2 cups at a time. Looked at your candy again. Looks superb. Was in such a tizzy earlier...visitors for Chinese lunch, etc...didn't notice your lollipop. Beautiful. You don't by any chance live in Ontario, do you???? That would be great. We could make candy together with my confectionery partner, Barbara. (This week we are doing filled chocolate shells.)