Darienne

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 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.

I think we should call these Bushwick style. ← Bushwick, Brooklyn From Wikipedia, the free encyclopedia In other words, the Underbelly ice cream style is to be called after a part of Brooklyn NY. An 'in' joke amongst New Yorkers.

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 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 .

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.

That was a minus? I like sherbet! Sounds like it was a big success all-around. Where are the pics? ← The DH does not like sherbet. And I always forget to take photos until the stuff is half-eaten.

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.

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.

If you are going to count the yeas and the nays...throw it out. Period.

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.

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 .

I was standing in the kitchen just now, staring at a container of grape tomatoes purchased for a tabouli salad which never got made over the mad, mad weekend. Suddenly out of the blue came the memory of a salad which I used to love and had forgotten all about: Chick pea and tomato salad. Now it's for supper tonight. It used to be a favorite for a group gathering. Canned chickpeas, halved grape tomatoes, green onions, sliced black olives, with a lemon & olive oil dressing, lots of mint and parsley and then some chili powder liberally sprinkled over everything. Yum.

Had to Wiki Bramley just to find out what they are. They sound a bit like our Northern Spies, not a very common apple anymore, but great for pies. The Wiki article suggests cider. That would certainly use up a lot of them. (I'm in east central Ontario...we're not too exciting either .)

Thanks for the help. Potato ice cream...fair to boggles the mind. Do you have some kind of reading list for the history of various foods? I have read the history of chocolate by the Coes, and some histories of coffee and sugar...as much as I could bear...their histories are so grim, but do you have some titles of interest?

Carrot cake ice cream? Sounds interesting. Thanks for the link.

I decided that if folks also admitted to having messy plastic-bag filled cupboards, then I could have the courage to post a photo of my little spice cabinet which Ed built for me between two studs on a little side kitchen wall. I have other spices and stuff in my larger cabinets.

Quoting from Andie's website given: Andie. I am not sure I am up to such a pepper. I have always been a pepper love, albeit a very unsophisticated one. I found that making and eating DL's Orange-Szechwan Pepper ice cream to be pretty significant in my pepper life. I didn't really know anything about the range of peppers available. Talamanca sounds incredible. Thanks for telling me about it.

You must share this recipe. I love Sichuan peppercorns. ← Hi chappie, The recipe is in David Lebovitz's The Perfect Scoop. so of course I cannot put it online. If you don't have the book, you could always get it from your local library or even order it on Inter-Library Loan.