Darienne

Ed and I are in for the following: Thursday night Szechuan Banquet at Chia Shiang Friday morning bread workshop Friday afternoon Foodie Field trip Saturday Afternoon Session on Organic/Locavore/Personal Food choices Saturday Evening Feast Sunday Bacon Tasting & Brunch

All I can think is that somehow you didn't get very good fry bread, although I have never gotten bad fry bread yet. It is scrumptious. Delicious. A wickedly enjoyable snack. Eaten by thousands. Constantly. Oh well...

The timing of this post could not have been better. I am SO impressed by your quinoa salad that I was set to find a recipe to use quinoa as a base...as in rice, or couscous, etc. This will be for lunch (our dinner) tomorrow. And I'll report back. Cathy, you are a treasure! I too love what Heidi says. Having been a vegetarian for years (now a Lessmeatarian [Mark Bittman]), I was so sick of being fed meals, when out at a social affair, on board business, etc, that were so nothing. 'They' ate Filet Mignon...while I was given a pathetic salad or at best, Fettuccine Alfredo. I would eat Fettuccine Alfredo again at gunpoint only. So right about other cultures having wonderful vegetarian dishes, ones which celebrate the ingredients! One book I cook from often is: Habeeb Salloum. Classic Vegetarian Cooking from the MIddle East and North Africa. Of course there is no quinoa in this book and so to find a non-grain substitute for rice, couscous, Bulgar, etc...all of which I LOVE :wub: , all of which are grains...is terrific!

This sounds workable. I did not want to miss learning more about the Thermomix, but I had my heart set on visiting some 'ethnic' markets, something almost completely lacking in my home life. Thanks, Kerry

DH decided that he was not going to eat the Super Lemon Ice Cream, and frankly neither was I. The zest thing was too much. What to do... I dumped the ice cream into a pot, heated it to a liquid state, strained all the zest and nuts out of it. Then I added 1 cup of half&half (I had nothing else anyway except 2% milk), and 1/4 cup of sugar, 3 tblsp of cornstarch and 2 tblsp of lemon juice and remade the ice cream with a cornstarch base. DH likes it much better and we ate it for supper with some three-week old DL 'Classic Hot Fudge' sauce which I found at the back of the fridge. Not the best ice cream ever, but what the hey!

Lemon ice cream. Lovely recipe posted yesterday on 'The Perfect Scoop', p. 12 by Elsie D.

Right. I love the cranberry galette, my first attempt out of this book. And also, thanks to JeanneCake for that useful tip about the two lemon curds. I'd like to try the blueberry pie, although when I think it through, I would have to say that we are not 'pie people'. Not sure why...

My (inexpert) feelings exactly, and well put. And ditto for the rest of JohnDePaula's well-made points.

Sorry, my mistake completely. Didn't read the recipe carefully enough. (One of my ever present faults in my old age .)

I am not convinced. If the chef had used the same techniques in his three demos, then I might have been convinced, but the fact that he used the blender stik for only the 'good' way to make a ganache leaves me wondering. What if he had used the blender for the other two methods also? Would they not have also turned into good ganaches? Someone explain that to me, please.

Thanks Elsie, There's no doubt that an ice cream with 4 egg yolks and 2 cups of heavy cream plus one of milk will be richer than one made with 2 cups of half-and-half and no eggs. Still have to deal with the mouthfuls of zest...

Ha. I know we have been to this place before about the relative merits of corn syrup and invert sugar. I'm not really concerned about it from some nutritional point of view...I just like to try it all so get a 'bigger picture'. T'is true, my quiver is pretty full some days. (I'm working up to trying to use invert sugar instead of corn syrup in hard candy lollipops. Don't know if I can. Some of the Mothers are pretty worked up about corn syrup and if the library is going to sell the goodies to make some money, then I might as well make them corn syrup free if I can...)

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