Darienne

I'm following this topic closely, but I must admit that my mouth is puckering not with delight, but with the lack thereof. I've never had a savory ice cream and am having such trouble wrapping my head around the subject. Perhaps it is time to make and try a 'gentle' one. What would you start with? Now I've made Orange-Szechwan Pepper ice cream and love it. But then I love pepper on everything. So...maybe it's not such a leap to cold savory ice creams. So, someone please tell me a good one to start with. Thanks.

I do hope that you can make it next year. There was a certain solidifying effect from the things we learned. Extra small tips...which way to scrape and which way to stand molds...stuff like that. I felt very good about it all. We've been doing it long enough, although not often enough, that we could assimilate most, if not all, of the information. The lab is great. Wonderful floor. Sort of gray rubber with flattish bumps in a squared pattern. The sort of floor you could see yourself standing on for hours. (don't know what it's called and forgot to ask). Lots of sink space. Molds labeled and stored like VHS tapes on a high shelf near the ceiling. You can see that when Kerry has additional space and time, she'll organize it like the head nurse's medicine cabinet. A place for everything and everything in its place. It's what one needs for teaching such a complicated subject. I was mightily impressed (and jealous as hell!)

Ditto for me. Our local chain market carries a local farmer's eggs. And this is over the dead body of the chain administration. The local folks refused to shop there if Scully's eggs were barred...as the admin tried to do. We eat sunny side up fried eggs twice a week and boy can I tell a good egg from a ho-hum egg after years of practice.

Monday we had a playdate in Kerry Beal's new chocolate lab. The Three Chocolateers, Barbara, my confectionery partner, Mary her sister, and I all met in Kerry's lab to play and learn. Much learning. Kerry is as excellent a teacher as you would imagine and we went over some splendid techniques for molding, piping, dipping, mold finishing, use of the guitar and Thermomix. Learned some new ganaches...Malt ganache...oh boy! Worked like dogs (Chocolate labs, I guess) solidly. The well-stocked lab Kerry and the Thermomix Confectionery partner, Barbara, who has the best hands of the students by far An excellent set up for dipping flat pieces Learning to make molds (me) Me again, needing lots of practice A good time was had by all with well-filled containers going home to family and friends. Next year...panning? air brushing? transfers?

Hi Randy, Could you please tell me where you buy the malt powder. Our small gang of chocolateers were taking a class yesterday at Kerry Beal's and made the most delicious Malt Meltaways. I don't seem to be able to get malt powder in Peterpatch and thought perhaps, if all else fails, I'll stop by the 'small border town in MI' and pick some up on the way to the Heartland. Thanks. Or...has anyone found it or Horlick's elsewhere in Ontario???? Cancel, cancel...just found Horlick's at our local bulk store.

Quick responses to Tammy's report: Wonderful. You've done a lot of work! Won't be crowding Tracklements although I love smoked salmon. The Grange? Both ideas appeal to me. Will just go along with the majority. Got to drool on Kerry Beal's Thermomix yesterday at my gang's annual Chocolate Class. Is well worth the learning. Looking forward to coming.

Good luck with your ice creams. I've not made any savory ice creams, but here's a blog where they are made: http://japaneseicecream.blogspot.com/ There are a lot of ice cream blogs and websites out there and you'll find more than you can use in a lifetime no doubt. And DL's The Perfect Scoop, of course, has lots of excellent sweet flavors. When I learned to make ice creams only two short years ago, I was lucky enough to have paulraphael and jon as eG mentors who taught me a couple of helpful tricks which you may already know: the pinch of salt and the replacing of about 2 TBLS of sugar with corn syrup. My next challenge...not a very big one...I just have to remember...is to replace the corn syrup with invert sugar. I also like to make ice creams using corn starch as a base. Cuts down on the saturated fat and calories. But you probably already know that one, given your long list of already accomplished flavors. Oh...and coconut milk/cream base also.

Your DH is definitely a keeper! Yes. The table under the window is half built. The marble dropped into the laminated pine top is done. He now has a cabinet to set under the front of the top. In the meantime, I am just using an old Cosco table. I'll post a photo later. Next...well, next after a gazillion other things...Renovation Man...I'll get new laminated pine counter tops. I had pine in Moab and just loved them. Of my DH I have long said: He is the rocks beneath my feet (see Catherine in Wuthering Heights and the pebbles in my shoes.

I'm going to try making tabbouleh with quinoa and see how it works. I do love tabbouleh. All that mint!! Thanks so much for the recipe.

OK. I'm back with a report and a small photo. That's all that was left after supper. I could make only a half recipe because I forgot to specify how much eggplant I wanted. I did roast the peppers along with the eggplant, also in the dressing. I used more than the allotted oil, but only by a couple of tablespoons. Oh, and my mint was dried. And I roasted the vegetables an extra 10 minutes. We ate this salad with the new favorite quinoa salad. Very nice light supper.

What???? No photo???? I adore eggplant and it's now next on the list for this household!!! ps. DH is headed into the city and will buy me some eggplants and cherry tomatoes. I have the mixed peppers and will roast them. Have lots of mint...will not use oregano. I'll think about the garlic when I get there. Ditto for the olive oil. I do have all the other ingredients and could add chives also... I'll report back.

Very lovely. One point against square counter top edges...everything can drip off the edge with impunity.

DL's Chocolate-covered Butter-crunch bits stayed crunchy. I liked them as I slyly nibbled them as I was making, cooling, crunching, etc them...but I found the ice cream plus the bits was way too sweet. DH liked it just fine. I haven't heard from the neighbors to whom I gave it all (except two bowls for DH). They have two young kids and get all my extras, rejects, and so on, and I think it can't be too sweet for them. Still the point is that they stayed nice and crunchy.

Interestingly enough I have absolutely no idea of what I am going to make. Something Mexican no doubt. I've made a number of things lately that call for cilantro...and left it out, of course. Neither of us likes cilantro and I said: it's time to try it again. I'd happily send you the roots... I am open to all suggestions.

Just bought my FIRST fresh cilantro and the bunch has long tannish colored roots. Do I cut them off to store it in the fridge? Or leave them on? Thanks.

Alas! Closed on Mondays I don't believe that is the case anymore. You are correct. I had taken my information from the internet menu site. I wrote them concerning a correction. It does sound like a delicious place to grab a bite...before 6 pm

No prior decisions made. Chinese, but only if very good. Mexican? Perhaps not for my friends. Middle Eastern. Yes. I'd push for that. Pub fare. You know, Portabello mushrooms on a bun sort of thing. Fish and chips. I'll always go for fish and chips. Not too expensive. Gimme your best shots.

Alas! Closed on Mondays

A small gang of chocolate-obsessed friends will be in Burlington for supper next week after a chocolate class in Kerry Beal's new chocolate lab. Where to go for supper? Not too pricey please. Not in Hamilton and also not in the GTA. Basically in Burlington. I've now read about Pepperwood Bistro. What else, please?

Confectionery partner, Barbara, her sister Mary and I are taking a chocolate class next Monday at Kerry Beal's new chocolate lab. We will have a couple of hours free after class to 'kill' before we can start the journey home to the Peterborough area. If you live in Ontario, you know exactly what I mean. I have found the central Longo's in the Burlington area...what a treat for the Peterpatcher shopper...and we'll hit that. What else is there: Chinese, Mexican, Middle Eastern markets? Kitchen stores? And what about supper? A restaurant (not too pricey, please). Thanks. ps. Not the GTA area, please. It's out of Mary's way.

I have always made mine in the food processor and I have never thought about timing. Next time... No doubt the blender would make it smoother than the processor???? But I HATE getting thick stuff out of the blender. Do you have some special process?

This June, per usual, I have about four Pot Luck luncheons to attend, bringing a suitable dish to share, etc, etc. Thanks to cathyeats, I have this wonderful new Quinoa salad which I can take as my contribution to at least two of the four. I'd love to have some really terrific new recipes to bring to the others also. Salads and desserts, breads and nibbles...preferably all in the cool range...please. You can find Cathy's Tangy Quinoa Salad recipe on What Would Cathy Eat

A rice recipe from a Martha Stewart Living magazine left in the free bin at the local 2nd hand book store:Wild Rice with Cranberries and Toasted Pecans. DH did not like it: he likes his rice mushy: I don't. He says he'll fix it up with some curry sauce to make it edible. I just looked askance.

Great stories so far. Ya gotta love it!

Made DL's Buttercrunch Toffee today...how does one keep from nibbling it while chopping it up?...and soon it goes into a vanilla ice cream which is an amalgam of basic vanilla recipes from Alton Brown, DL, and eGullet's own jon. jon suggests using whole eggs in ice cream and so I put two whole eggs into the mix instead of 5 or 6 yolks. If I have to freeze one more egg white, I'll have to get another freezer. Yeah, yeah, I know. Make a meringue or angel's food cake. I will, I will.