Darienne
-
Posts
7,214 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Darienne
-
-
My weekend ice cream was not DL's, however the mix-in was: stracciatella. Very easy, very nice...except that I managed to drip it on my fingers and hence the rest of my person.
It made a wonderful addition to my mint ice cream...which was not all that great...and now I must figure out why...but on a different thread.
-
-
This is such a wonderful thread. Thanks for starting it, Fat Guy.
I really like the idea of freezing the fruit ahead of time or the coconut milk. Could make and use almond milk also. Might add the ground flax for some fiber. Try whey protein again...but this time unflavored. Good stuff.
Heck, I might even go back to making my own yogurt.
Going to download the entire thread and keep all the combinations together until I can assimilate this new idea.
-
I'm with Katie Meadows. I don't like bananas all that much, even though they are a very useful fruit. I like them in fruit pancakes and I love fried bananas, but then what's not to like in fried bananas? butter, booze, chocolate poured over...you could almost start with turnips.
Is there another fruit which could take the banana's place?
-
I suppose that my recipe for an Orange Julep might qualify as a smoothie. We had it for supper last night with a bowl of popcorn.
Orange juleps go back to my childhood in Montreal in the 40s (yes, I am THAT old) and taking the streetcar to Decarie Blvd to the Orange Julep orange. The building was in the shape of an orange, something unheard of back then. The julep was amazing.
Found a copycat recipe online and I of course tweak it.
Per person: 1/4 c orange juice; 1/4 c milk, dash of vanilla, dollop of sugar (your taste) and a whole peeled orange. Four ice cubes per. All in the blender. Great!
Oops. Almost forgot...a big pinch of orange zest per.
-
2
-
-
I have two:
1. I'll never leave the 2 liter bottle that I'd used to hold the old, rancid deep frying oil on the kitchen counter overnight before throwing it away again. The following morning, I stumbled into the kitchen without turning the lights on, and thought my wife had left the Coke on the counter, so I decided to sneak a gulp before I put it back in the fridge. Surprise! A gulp (yes, i swallowed before I had a chance to spit it out) of vaguely fishy, nasty, rancid oil is not the way to start the day, let me tell you. I could taste it until about lunchtime.
I usually think of myself as a kindly person, but I have to admit, that one left me laughing...my DH too.
Mine is similar but not so yucky tasting. My husband poured old lawn mower oil into a discarded dishwashing soap bottle in the garage and left it there. I, of course, thought...just like him, leaving stuff lying around...and took it into the kitchen where I used the liquid to wash some cooking bowls. Arrgghhh.
Guess what? It's still sitting out in the garage.
-
One problem for me with smoothies would be the lack of something crunchy or bready.
Is the smoothie supposed to be the whole meal...or is it accompanied by something else? This might bring the caloric count up too high for the average person?
Has someone worked out the count already? -
I have recently become a smoothie addict. A smoothie has become my typical breakfast. I am, however, at an extremely rudimentary phase of smoothie making. I'm just putting fruit, water and ice in my not-great Waring blender. I'm looking to up my game and I know you all can help.
I have long wondered about the smoothie for breakfast as a great time saver, but just couldn't wrap my mind around it.
I thought dairy was usually a component, like yogurt...or perhaps soy or rice milk.
-
Vanilla sugar?
Although one can never have enough crystallized ginger, preferably dipped in dark chocolate.
Ooops, almost forget chocolate-dipped candied citrus peels.
-
You can also use a bit of gelatin or other colloids.
I prefer custardless ice creams when making fruit and chocolate flavors. I don't know if my recipes can be called Philadelphia style (Mitch would probably say I mess with them too much) but for these flavors I like lower milk fat levels, and I find any taste of egg custard intrusive.
I think we should call these Bushwick style.
Bushwick, Brooklyn
From Wikipedia, the free encyclopedia
Bushwick is a neighborhood in the northeastern part of the New York City borough of Brooklyn. It is bounded by East Williamsburg to the northwest, Bed-Stuy to the southwest, the Cemetery of the Evergreens and other cemeteries to the southeast, and Ridgewood, Queens to the northeast.[1] The neighborhood, formerly Brooklyn's 18th Ward, is now part of Brooklyn Community Board 4. New York City Council Member Diana Reyna represents this area. The neighborhood is served by the NYPD's 83rd Precinct.[2]In other words, the Underbelly ice cream style is to be called after a part of Brooklyn NY. An 'in' joke amongst New Yorkers.
-
Those are all I know about. I asked about an ice cream recipe book and she said she was working on one...but that was a year or so ago. The vanilla recipe makes for a great starter recipe. I made some maple ice cream with that recipe and some of Lebovitz's and it came out wonderfully (better in my opinion than the recipe in The Perfect Scoop). The cream cheese and cornstarch additions give the ice cream a wonderful mouth feel.
Cheers
Thanks, Scout. I don't think I've noticed any other ice creams made with cream cheese, but it should be good.
My own base recipe is Alton Brown's Serious Vanilla
and then add whatever to it. I'll try Jeni's. And with the mint...just bought two packs of fresh mint this afternoon and wished again that I'd planted a mint patch. 
Next year. -
I really like Jeni's ice cream from Columbus Ohio. She doesn't use eggs in her ice cream and she actually tweaked a few recipes for home machines
I looked up Jeni's ice creams and I see that one of them calls for cornstarch and two for cream cheese. Would be worth a try.
I always loathed mint anything until I was learning how to make truffles at a Hamilton chocolatier's workshop and we used mint leaves. Suddenly another world opened to me...a lot of that happened in the last two years...ice cream, mint flavoring, eggs, etc, etc...and so I think I'll try Jeni's Mint Ice Cream next.
I found: Mint, Pistachio and Vanilla Bean Ice Creams. I also found some yoghurts and sorbets. Did I miss any of the ice cream recipes? If so, how can I find them?
Thanks.
-
We devour a lot of Hot and Sour soup, with lots of cellophane noodles in it. My basic recipe comes from my favorite dear old cookbook, Regional Cooking of China by Margaret Gin and Alfred E. Castle, but of course I depart from the recipe according to what's on hand and what we feel like
. -
Bowls. Always. Even for the simplest recipe I've made a thousand times before. And DH has been trained to do exactly the same. (DH! )
I like the time that a proper mise gives me to consider exactly what I'm going to include or exclude, review the order of adding ingredients in my mind, consider which steps I might combine or alter, and generally get myself mentally into the meal.
Then it's a relaxed pleasure to focus on the cooking, without any distractions for last-minute measuring or chopping.
It may take a little longer, but I find the food comes out better, and I enjoy myself much more.
Besides, there's the glass of wine you drink while you prep, and the one you drink while you cook...
I did enjoy reading your reply.
It is how I like to feel about the cooking that I do, especially when Ed and I make Chinese food together. -
-
If you google MSG, you will find a number of sources of information, including articles like 'The Hidden Names of MSG'. Should be an early morning downer.
-
If you do mini tarts you can purchase shells which have been "sprayed" with chocolate which eliminates any moisture issues with mousses and creams. I would stick to cooked creams (e.g. pastry cream), curds, etc. If they don't sit out for hours on end, they will be fine.
Just curiosity on my part. Where would you purchase shells already sprayed with chocolate? The only catalog I have is from Qzina and they don't carry them and my googling did not turn up any empty shells to purchase.
Do premade shells taste as good as the ones the pastry chef might make? Are they actually cheaper because of work hours saved?
Thanks.
-
I'll know I'm an eGulleter when...?
I still don't take photos of the stuff I make...most of it looks like an experiment gone slightly haywire. I still love the photos taken by others. Such beautiful cakes and all.
However, I have now belonged to egGullet for over one year, have sent over 900 posts, and started a lot of new topics, and while that may not make me an bona fide eGulleter, it is a good start.
This forum is the most amazing thing I have ever encountered in my life and I thank all of you who have helped me and been so patient with my endless questions over the last year.
-
I don't know much about chain food eateries and their ingredients, but when we are on the road to and from Utah to Ontario, we sometimes break down and grab something. You know how it is... you forget to get stuff ahead of time, it's way past eating time, you are tired and sore, etc, etc. Quickly...get something to eat before you disintegrate into little pieces...
As far as I can see, you are most likely to get 'real' food in Subway Subway. We stopped for wraps at one somewhere and discovered that we could order salads also...for that night's supper...and that the salads actually would contain more than lettuce and tomatoes, stuff like onions and peppers. That was a pleasant discovery.
Of sorts. The quality of said onions and peppers I know nothing about. Don't want to think about it. -
DH and I make a lot of Chinese food...he is my sous chef and I love it
...and we are definitely bowl preppers. Of course we are making at least three dishes at a time. I must admit I have occasionally lost a bowl in the end....Confectionery partner Barb and I are also bowl preppers.
I have amassed this staggering number of small stainless bowls over the last 50 years although I can't remember ever buying any of them. They must have followed me home.
-
Hello, I'm new here... long time listener, first time caller.
My 12" Calphalon non-stick skillet finally reached its end-of-life last night. It's one of the "nicer" anodized/stainless Calphalon skillets I picked up at TJ Max a few years ago. I tend not to spend a lot on non-stick cookware since they're inevitable going to scratch. Anyway, the non-stick coating is starting to peel off which makes it useless... but... to me it just seems such a waste to toss out the whole thing just because the non-stick coating has run its course. Can I just peel the entire coating off and keep using the skillet as an "anodized aluminum skillet"? Has anyone ever tried this... and lived to tell about it?
btw, my 8" Lincoln Wear-Ever non-stick skillet I picked up at my local restaurant supply store is still going strong 6 years in with frequent use.
If you are going to count the yeas and the nays...throw it out. Period.
-
I recently bought a Fra'Mani salametto, and was disappointed by it. The main flavor is salt; there's some garlic there too, but it's mostly salt with a pork aftertaste. It's not awful, but it's not something I want to eat on its own, or even in a sandwich (except maybe one in which it plays a supporting role, like a muffaletta.)
Still, at $18 a pound, I want to use it up. So I'm looking for recipes that incorporate salami, in which the salami is balanced by other ingredients.
How do you cook with salami?
I can't say that I 'cook' with salami, however I do know a dish which incorporates either salami or hot spicy sausages, etc, and is not overwhelmed by them. A good family lunch type of dish.
It's a real oldie: Impossible pie. I think originally it called for cream of mushroom soup and hamburger, my idea of heck on earth.
So. First a layered effect of the salami cut pretty fine with whatever vegetables you choose: mushrooms, spinach, green and red peppers, etc.
Next three kinds of cheeses. Anything pretty much. I made a chicken impossible pie for the dog gang using cheddar, jack and parmesan.
Top layer is the biscuit dough made with 3 eggs and 1 1/2 cups of milk. 400 degrees for 30 minutes.
It's really flexible.
Another thing I would make is Picadillo. I have my own variation of it, called Picadillo a la Cabana (we live in Cavan) which includes lots of fruit and nuts and olives and chocolate and tomatoes and so on. To top a bed of pinto beans.
Hope you have fun whatever you do.
-
I'm not sure about the peanut butter cookies now... I'm dithering! I THINK they'd be okay but I'm not sure that it would be a good idea to mix peanuts in with all the rest of the cookies just in case there's somebody there who's allergic. So I might skip them and make something different. (those 'kitchen sink' cookies look just like my regular oatmeal cookies except I don't use coconut! I throw whatever fruit/nuts/chocolate I have handy into the mix, and the more the better...)
Congratulations on such a good and generous job well done.
As long as you are dithering, my vote is for NO peanut cookies, period. End of all potential problems.
-
A chum on low-carbing introduced us to using shredded cabbage for spaghetti and cabbage leaves in lasagna. Not bad at all
.
Cookbooks – How Many Do You Own? (Part 4)
in Cookbooks & References
Posted
Those second hand stores can become an addiction. DH is searching for a couple of specific items and naturally I go into the store with him...and find cookbook treasures. Well, these may not be exactly treasures.
A small manual on making homemade liqueurs and one for fun and nostalgia: Land O Lakes Simply Delicious Cookies, Brownies, Desserts, Cakes, Pies, purchased in memory of our 6 months in Utah last year. Canadian butter does not come in sticks, but rather in a block and using a stick butter, like Land O Lakes was a treat for baking. (I have a section dedicated to 'pop' cookbooks, like Hershey's, Nestle's and suchlike.