Darienne

If we are putting in requests...I opt for a brioche. But will be happy with anything.

Now that is an interesting point I had never thought of... Must keep that in mind this summer when we do our own modest Mexican feast. So often the vegetarians go almost hungry. And we do have a couple of vegetarians in the crowd.

No help here, but I am fascinated reading this topic. I am just learning to cook Mexican...mostly Tex/Mex I fear...but I'll get there. Next things I am going to try is a pipian from Rick Bayless' book and also Horchata. Good luck with your dinner!

Sorry. No answer here to this problem but I am interested to know what your end result will be. I know that some add a dollop of liquor/liqueur to an ice cream base to help retard the crystallization process, and I always add a pinch of salt and replace a large dollop of the sugar with corn syrup...and am STILL going to try invert sugar. Too late for you to do the corn syrup trick and it would alter your ice cream substantially to add booze. You don't say how large your can of coconut milk is.

It's cherry season here (I'm going picking on Thursday!), and I would love to have this recipe, if possible. Thank you, pastrygirl! Ditto for me, please...except for the cherry picking part.

Hi judiu, Thanks for the information. Day lilies we have...like nobody's business. Not planted by anyone, just grow in profusion...weeds. I'll do it. I will. Although I am not quite ready in my mind, I'll do it anyway. Two flowers are out today outside my studio window and soon there will be hundreds. And then thousands.

Could you please tell me a bit about what's in pineapple sambal. I know pineapple and I know sambal oelek in a jar. Do you make the sambal or buy it ready-made? Did you make up the recipe basically? I would love to see the recipe if you are into sharing it. Probably won't make it in my household but it does stir the curiosity. Thanks.

It is now June 12th and I still have not received any reply from Longo's. I wrote them on their website, so there is no way my letter could have disappeared. This speaks ill of the chain.

Please tell me about eating Daylilies. We have hoards of them...but not yet. This is the great frozen north.

A young friend told me she loves Strawberry & Pepper Ice Cream. I think she bought it in Australia. I thought I would like to try Raspberry & Pepper Ice Cream. However, I can't find any fruit AND pepper ice creams anywhere so far. Except DL's Orange-Szechwan Pepper Ice cream. I don't think oranges translate to raspberries too well. I could just try to figure it out...more or less a raspberry ice cream with the addition of pepper infusing the cream. Has anyone tried a fruit & pepper ice cream? Seen a recipe for one? Eaten one?

Could the 'Utah Scones' be a regional designation? I have now contacted a number of Utah-born friends, and although some of them have eaten fried dough growing up at home, no one has ever even heard of Utah Scones. All of them currently reside in Moab. I am still curious about this.

I have finally done the unthinkable...on the fridge is little pile of paper tables headed 'foods in the fridge'. Those are the foods which are subject to the 'throw out' mode: mushrooms, sour cream, etc. Each Monday this list gets updated. So far, so good. The only slip ups to date are when DH buys something...like mushrooms...and doesn't tell me or write it down...heavens forbid...and I don't know the mushrooms are there and they go bad and ooops! they are thrown out. Salad stuff is never thrown out because our supper every second night is simply a huge salad. Whether I can keep this up forever or not, I cannot say.

So made the Malted Ice Cream using Horlick's Original. I was not impressed with my results. DH and friend for supper loved it. Also made DL's Classic Hot Fudge sauce because DH wanted 'Chocolate Malted' and toasted pecans to go on top. I would have picked walnuts as a foil to the sweetness, but DH and I have different sweet quotients in life. The ice cream was to be for guests who are coming tonight, but it is long gone. I'm going to make this evolution of my own today which has nougat inclusions. ps. In all fairness and usefulness, I should add that what I didn't find exciting was the flavor and sweetness. I used my own evolved cornstarch ice cream base with DL's flavoring. DH and friend found the ice cream texture and mouthfeel just fine. Maybe if I had simply followed the entire recipe as written I might have said differently...but I don't think so.

Dearest Pierogi, Come home. All is forgiven. Yes, the nomenclature is totally confusing. Like much of life. And so we carry on... Yesterday I went to our local 'hot' emporium...98% bottled, boxed and canned...and bought my first whole dried chiles: Cascabel, Habanero, Chipotle and Mulato. They normally carry one or two others but were out. I also bought a box of packets of Sazon Goya with cilantro and annatto (achiote). We can find cilantro of course, but not annatto. I was dismayed when I got around to reading the ingredients that numero uno was monosodium glutamate. Cilantro (coriander) was #7 and annatto #8. Back it goes. That's a problem of shopping the way we do. Live in the country: go into town and do 6 dozen errands: be exhausted, errandwise, 3/4 of the way through: make mistakes. Thanks for the help, Pierogi.

Thanks Geoff, Obviously a trip to Kensington market is in the future.

Excellent little video. Very clear. Thanks.

Boy have we had some goodies lately. Here's one I've done...AND MORE THAN ONCE. Take the container out of the breadmaker to put in the ingredients and then dump the ingredients straight into the machine. What a mess!

Thanks for the good laughs. :laugh:

Thanks for the info. Rest assured, we would never burn artificial wood...I was just quoting from the brochure. We have downed trees and branches enough every year for a dozen chimineas. And you probably don't like to sit outside in the dead of winter, drinking a cup of coffee.

I actually do bury the occasional item. DH never throws anything away...not even a teaspoonful of leftover soup and of course, no one ever returns to eat the stuff. So I go through the fridge and bury all the evidence.

Thanks Phoenikia for all the help. And thanks to all the others for help also. I've been to a Longo's only twice and found only Cubanelles...but then the two different Longo's had different produce also...but the two visits were a month apart. But then I've been told that the various Longo's carry different items according to their locations. I'll phone Whole Foods...and the others...to find out what I can get. There really are quite a number of eGulleters living in the lower part of Ontario.

Sugar and corn syrup: hard candy (true it would be better with a flavor, but I did make some a couple of weeks ago to test a new mold of a Boston Terrier and the neighbor kids were happy enough)

Gotcha. Or beginning to 'getcha'. Haven't read the intro to Rick Bayless...which I now own thanks to our local 'Gently Read Books' store. But I have now downloaded a chile chart and see what you are talking about. I guess I am wishing we could easily get Poblanos or Anaheims. I love Chile Rellenos and not even most of the restaurants have them on their menu hereabouts. One local store once had a case of canned mild chiles...can't recall which one...but one you could use for Rellenos...and we bought the entire stock. Never saw them again. It's a whole new area of learning for me. And I do LOVE Mexican and Tex/Mex food both. (Years of traveling in the Southwest.) Thanks for the information. I shall now sit down with Mr. Bayless and do some serious reading.

According to the chiminea pamphlet, we are to burn untreated wood or artificial logs only. And we do have lots of downed branches and trees every year. Hmmm...a pot of something on the grid. I can see this will be for 'fun' only. Thanks Heidi

I think I can get dried chiles here. It's the fresh ones I want. Finding Poblanos once in a blue moon is not too much use. Thanks for the offer of help. I think we may just grit our collective teeth and go to Toronto.