Darienne

Super Lemon Ice Cream. Made my way through the entire thread and found four instances of someone making this ice cream. It was called 'creamy', 'tart', 'texture nice and soft', etc. For a change I followed the instructions carefully. (Well, except for adding a dollop of corn syrup which didn't affect the following results.) Boy. Was it tart! And I love lemons. It called for the zest of two lemons and I found there was zest in the ice cream to the hilt. I would have preferred WAY less zest...I'm talking texture, not taste here. I added some chopped toasted pistachios and that alleviated the zest factor to a great extent. The other thing was...and no surprise...DH found it way too 'sorbety' in richness and mouthfeel. Made of only half-and-half, one couldn't really expect anything else. But then I had to try it as printed. If and when I make lemon ice cream again, I'll a) look for another recipe to compare it, b) use more heavy cream for a richer mouthfeel, c) or use a cornstarch base again for the mouthfeel and richness, d) strain out some of the zest...about half. Still we'll eat it without complaint. Ed added some Dulce de Leche to his and pronounced himself happier. I'll pass on that one.

OK. Thanks about the stabilizers. I'll print that part out and memorize it for the test next week. I knew the corn syrup information from last year...but am still going to substitute invert sugar for corn syrup if I ever remember to do it before I have the mixture finished. I assume that invert sugar belongs with corn syrup, glucose syrup, etc. Love it, love it. So much to take in. Thanks as always, paul.

Too late for this year anyhow. Thanks. In the end, we didn't even eat supper. We were too full of chocolate and ganache.

No one ever explained that adequately before. You see, you are my mentor, now and always. Aging, hydrating, crystalizing...etc. Not that I can fault anyone, btw. I may have read it, but not taken it in. The old brain can take in only so much at one time. So, now I know why. I thought it was only to get it cold enough. Just went to the kitchen and retrieved the DL Lemon Ice Cream mix from the freezer. So...are you saying also that an ice cream mixture made from essentially a cornstarch pudding should also sit overnight before being made into ice cream? Thanks.

Ah, well, I see. So, if it's footprint gets unbearable, I would be certainly more than willing to take it off your hands for say, the same price as you paid for it.

Thank you robirdstx. Sounds good. My DH loves mashed potatoes hot and has never had them cold. So this will be a new experience. Now I have never really like mashed potatoes, make them only at major holidays, and am looking forward to this new salad.

You are correct there. I put my mixture into the freezer sometimes to get it cold enough to use and then fasten cold paks around the outside of the ICE-20 to keep the temperature down as much as I can. We live in a century farmhouse...no central A/C and alas no A/C in the kitchen and ceiling fans just don't cut it. On hot humid days, it's not easy to make ice cream. But hey! I work hard at it.

Quoting from the NuWave ad: "Independent 3rd party lab tests confirm: The NuWave Oven cooks food up to 50% FASTER than conventional ovens while using up to 85% LESS ENERGY" How does this imply a 'huge footprint'?

1. Szechwan 2. Mexican Town

Have you ever tried curtain sheers? I have come into an excessive amount of the stuff and although I've used it for a lot of other cooking procedures...mostly keeping the ants off stuff in Moab and the fruit flies off stuff in Ontario...I've never tried it to thicken yogurt. I know, I could simply try it. However, you have tried so many things, I thought I would ask.

robirdstx, That salad looks quite splendid and I am always after good salad recipes. Any chance of a recipe???

No thoughts here... but thanks for all the work you have done. We'll try to fit in everything we can. Thanks, Tammy

Hooray! My official Ann Arbor Visitors Guide 2010 plus Downtown Map, plus Kerrytown walking map, plus Official Map and Guide arrived today. Ann Arbor Area Convention & Visitors Bureau, 800-888-9487; www.visitannarbor.org; info@annarbor.org DH has to be able to find the local lumber, hardware, etc, stores to keep him happy.

That's interesting. According to the Slate article somebody linked, if I'm reading it correctly, the reviewer actually came out with the opposite conclusion: Has anybody else run into that problem with the Cuisinart? If I am clear on your question, you are asking about a problem with 'the' Cuisinart? I have the little ICE-20 model, purchased second hand two years ago, and my only problems are that you have to refreeze the canister after each batch and that it makes only a small amount. OK. Those conditions came with the machine. As for the various 'kinds' of ice cream: I've made egg custard, Philadelphia, coconut milk base, cornstarch based, etc, etc, and never had any problem with any frozen dessert which wasn't directly attributable to a) something I have done, b) my two very different temperature freezers, c) our lack of central air conditioning and very hot and humid weather. The beast is a little darling and I bless the day I jumped at the chance to acquire it. :wub: I might add that paulraphael is THE ice cream mentor of the list and I follow his instructions in some form in every batch I make.

Finally the Longo's affair is settled. Apparently there was some technical mix-up (?) in the reception of my posts to Longo's and they received the 2nd before the first which somehow got hung up in cyberspace but eventually did arrive. So I now have an apology and a gift certificate for $10 from their Customer Service. I don't have an explanation about the croissants...but then never really expected one. I still find it curious.

Welcome to eGullet and to one of my favorite thread. Just the season for endless ice cream. I think my next effort might combine raspberry and pepper.

You are on. Please.

I had this really clever idea…or so I thought…about making some Canada Day lollipops for the children. Moose, silly Mr. Moose, mold filled with maple-flavored hard candy. Wrapped in cellophane with tiny Canada flag stickers. (Secretly this was a preliminary foray into making pure maple syrup ‘Canadian’ lollipops.) So what happened? First of all, it’s hard to get hard candy molds in Canada. So I was excited to find that the candy supplier store half way between nowhere and Toronto had any ‘Canada’ themed hard candy molds at all. Stopped off on a flying visit to Kerry Beal’s chocolate workshop and picked up three of the adorable moose molds. Next. Instead of making 17 lollipops with 1 ½ cups of molten flavored, colored sugar, the moose(s) are SO big that they make only 9. This effectively means that the lollies are super-sized and that can be a problem. The moose head is ginormous. Then, the mold is configured so that the stick is not positioned correctly. Hmmm…what to do about that one? It’s too high and so doesn’t grab onto enough candy to hold it in place for the very long time it is going to take to consume the entire huge lollie. I should have known that there were way too many protuberances on this mold: knees, feet, ears, antlers…especially the ears and antlers. Plus the ears are way too tiny and too thin and break off at the slightest jar. I mean s-l-i-g-h-t-e-s-t, teeny, tiny movement. And the antlers spread way far out with the outside edges being very thin. It’s hard to make sure that you get all the outer bits filled using such a viscous hot…and then quite suddenly solid… substance. And to make sure you don’t spill the stuff outside the mold cavity. Can’t smooth anything out as in chocolate. Can’t bang the molds to get the stuff to even out in the molds. And the edges of the antlers and ears are so thin that you can’t remove/cut off any excess. One try. Get it right or you’re don’t for. Not to mention that it might have been better to do the job with a second set of hands. Next decanting the lollies was a problem. Broke one just getting them out...a new experience. They had to be put out very carefully onto silicone mats, with the mold held almost on the mat surface. Then I simply lay a finished lollie on the table and the ears and one side of antlers broke off. If the ears and antlers are that fragile, how could the lollie withstand wrapping and then handling in a sale situation? And how soon would the antlers and ears break off in the hands of a young child and might not tears be next? OK. These molds are for hard candy, pretty strong stuff. Is there some mixture that I am not thinking of which would withstand all these problems? And I was telling my DH about my unsuccessful afternoon and he said…ya gotta love ‘em…"You know I thought they looked at bit chancy, but of course, if the mold is offered for sale, then you would assume that it was suitable." I know I did. Never again. Caveat emptor to the max. Any thoughts?

T'was ever thus unfortunately. Thanks for the answers. Will not make a special effort to get there on my next (forced) trip to the big GTA.

A friend gave me a box of Dufflet Small Indulgences 'Bittersweet Chocolate Crackle' for my birthday. My DH was so impressed, he had me look up the company online. It seems to be quite large and has an impressive array of goodies for sale. Has anyone tried any of the products?

Well, they are already made, not cake and not muffins, but rather what you might call mini-loaves...a pan with 8 little loaf cavities. The recipe made 16 loaves. They are scrumptious, delectably poppy-seed filled. Thank you again for the recipe.

Never, never, in my entire life have I seen a recipe with so much poppyseed in it. I love it already and I haven't even made it yet. I just know it's going to be a regular in this house. What about serving it with lemon curd??? Thanks so much for posting it. Hmmmm....what about making it into muffins?

Welcome, Daniel. Salads, salads, and more salads. And hot stuff cooked in the slow cooker...like pulled meat...or toaster oven...like scones with raspberries and whipped cream...or grilled sandwiches in the sandwich/waffle maker. Still haven't used the barbecue, but then DH is renovating upstairs and not at all into cooking these days.