Bond Girl
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Posts posted by Bond Girl
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Because I cook for one, I normally make small amount of the ice cream at a time. So, the sleeve was never really a problem as I keep my fridge extremely cold. But, may be I will buy myself the cuis supreme for my B-day this year.
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wooooooow,
Don't forget about the egg test! The egg test:
Clean an egg well in water. Dry it and place it into your sorbet mixture - the egg should float and the tip should stick out about the size of a dime. If it is more than a dime - there is too much sugar. If the egg doesn't break the surface - there isn't enough sugar!
This always works - good luck and also get that cool freezer moxer thing!
Ciao,
Ore
( I hope the Egg test works for you!)
Oh ya - if there is too much sugar, your mox wont freeze. If it doesnt have enough sugar, you wont achieve the proper consistency!
Wow, I've never done that. May be that's why my sorbet does not freeze well.
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I have the same cuisinart ice cream maker, and the first time I was dissatisfy with it was when I had to make a whole recipe of peach ice cream this summer. I usually half the recipes. And, with a whole recipe, I had to do it in two batches over two days and both batches was quite soft in the end. The cylinder permanently resides in my freezer when I am not using it. And, I chill a huge container of creme anglais base in my fridge and mix it with flavors that I want.
As for that Cuis supreme.....I am sooooo in love with it.
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Having been through a couple of third world countries, I firmly held that what doesn't kill you makes you stronger. Then again, as a high maintenance New Yorker, I am known to complain if the table's dirty ot the glass isn't shiny. It's all within the context.
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I didn't get a very thick custard on my last try, but I did freeze it, and it was very delicious. I will take pictures tonight.
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Thanks guys. I will report back once my order is in.
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Mktye, great post. I am in the same quandry myself with Vanilla. Because of my current fascination with ice cream, I'm buring through my vanilla supply. It's just one of the more expensive stuff you have to get.
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Being a home cook (as oppose to a professional chef), cooking actually relaxes me. My insignificant other, I am sure, would disagree with this.
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One of the hiighlight of my week is to go to the Union Square Farmer's Market on Saturday mornings. I see a world of possibilities with everything there. Last weekend, I picked up a variety of heirloom tomatoes, a kirby cuke, some beets, boxes of wineberries, the last of the sweet queen ann cherries, a pound or two of peaches, a few plums, a pound of okra, some green peas, and a couple of ears of fresh sweet corn.
The tomatoes and cuke became a spicy gazpacho flavored with some licorice mint. The beets were steamed and peeled, and some became a part of a salad with french lettuce, bush basil and wine berries, and the remainder were cut up into little pieces and eaten with some goat cheese on top of a pita bread. The wineberries that started to fall apart after a day or two became a sorbet spiked with a little framboise. What I didn't eat of the cherries were thrown into a jar with brandy. I simmered the peaches into a preserve for my diabetic neighbor, and while I was doing that I made a plum frangipan tart for breakfast. During the week, I made a pasta with green peas and corn, and for a change of taste I sautee the okra as taught by Monica Bhide.
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In my recent determination to cook more at home, I am burning through my supply of vanilla beans (ice cream, cakes and an occasional tart will do that). At $6.00 retail a tube, this is costing me a fortune. Does anyone know of a reputable internet source for vanilla beans? Once I get them in bulk, so I need to store them in any special way?
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Just a bench for people to hang around.
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White Castles!
I have this friend who seemed to always dates these really beautiful women. His seduction modus operandi has always been: take them to lunch at McDonalds (where the girl actually had to pay her own meal) and back to his place for a quick tryst in front of the fireplace. Most of my guy friends still couldn't figure out how he does it.
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Tried it again last night, and got the milk to a semi-thick consistency. The ice cream is good but not great. It lacks the silky texture of a typical ice cream made with a creme anglais base. May be I shoud have left it on a tad bit longer. This mixture seemed to take longer to achieve creaminess and curdles much quicker.
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Finally went to Landmarc for dinner. I love restaurants with no reservation policies, it appeals to the spontaneous side of me. What else do you do on a barmy friday night? I started the meal with the goat cheese profiteroles. The appetizer of three profiteroles pipped with goat cheese on a bed of frisee with roasted pepper. The goat cheese was mild but full of tang, and the profiteroles had a good bite to it. It was a mouthful of flavors. A creative simplicity that is well executed. Next up was an entree of grilled tuna with heirloom tomatoes and sprouts. The Tuna was perfectly grilled and played well with the tomatoes and greens. The dish tasted like summer. However, the parmesan chip was too salty and does nothing for the dish. Dessert was a sample of everything that included a blueberry cobbler and a peach sorbet. The chocolate mousse didn't quite work for me (too sweet), but everyone else seemed to like it enough.
Waitstaff was friendly and knowledgeable. Definitely a place to visit more often.
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Great take out place. Eating there can get a little loud and cramped. The outside seating is great for hanging out with dog. The Chicha is super.
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I agree with Varmint on this one. I never used to bring food on my secret rendez-vous....I thought it was the other person's job to eat.....Never mind. Anyway, on a recent secret rendez-vous there was petit fours and champagn (he bought it, I didn't).
Otherwise try:
cherries
figs
grapes
peaches
honey
Oh yes, and for those who are challenged....sea moss.
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Did you try freezing the first mixture in a gelato/ice cream maker? If so, what happened ?
Yes I did. It was crumbly. No texture. Will try again.
I don't have the Babbo cookbook, but I will stop by B&N to check it out tonight.
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I was up at Stone Barnes this past sunday. Mike gave us a tour of the beautiful kitchen and the wine cellar. He also showed us the private dining room overlooking the garden. Unfortunately, I got there too late for Brunch and dinner reservation is booked a month ahead. My friend raved about the duck panini she had at the cafe and the cheese plate I had was an interesting selection that was well thought out, and very delicious.
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This is weird. I know that gelatos are typically made with a combination of milk and cream, but this recipe is all milk. I am having trouble cooking it to the right creaminess with the egg yolks. And, this recipe calls for 10 egg yolks.
The first attempt is a mixture that seemed to thin (may be this is right?) The second attempt yield a curdling result. Has anyone here had any success with making ice cream just out of milk?
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You can go check out the insignificant other's joint, Mixx, at the Borgata I personally have never eaten there but people semed to like to food.
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As usual, I can't pass up an ice cream recipe. Will try it today and report back. Anyone who is also trying this must post so notes can be compared
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I was there last September. If you like concept food that is more about the experience than about the taste, then you would like Commerc 24. May be things have changed since I went, but the food on my tasting menu all seemed to look like they had walked off the pages of the El Bulli cookbook. You get mussels, mushrooms and some sort of white fish served in oval sardine tins and they taste like food that came out of a can too. There was a white rice crispy plate spinkled with spicy curried powder: interesting but reminds me of a weird version of breakfast. There were lots of foam, or soup that resemble foam, or very airy soup (well you get the picture). These came in a Sherry Gazpacho, a Beet Foam, a Radish Foam, a Almond Milk with Garlic foam, and some other green-ish foam that I cannot identify. I remember a small one inch square of tuna marinated in soy sauce and sesame seeds at the end of a very long skewer. Some deep fried shrimp or langoustines on a skewer. A passion fruit or mango (it was yellow) foam for dessert. Plus, there was a chocolate covered pop rock.
Not my thing, but it might float your boat.
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I've actually been wondering about this for a while. As someone who can't say "no" to fundraisers, the Beard Foundation managed to sell me a several benefit events that I don't even go to. So, if I were to add up the money that they say they raised, the place would have had a trust the reserve size of a small third world country. But, I just chalk it up to the inefficiencies of a non-profit org.
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I would be interest ed in going if I am ever in Philly. I've met Chris when he was at Oceana in New York, and thought he was a very good chef. I am curious to see how he developed.
Does your man cook?
in Food Traditions & Culture
Posted
Whenever my friends hears where my insignificant other works, they picture artfully arranged sushi or sashimi for dinner every night, the infamous miso cod for sundays....Here's the real truth: the number of time he cooked for me is.......Zero. Zilch. Nada. However, I do recall the one time he made breakfast for me the whole venture took over an hour. He first have to grind the coffee, then warm the mugs with hot water, then make sure the water for the coffee is at the optimal temperature....(you get the idea.)
Having said that, the affection goes both ways. Having dated me for more than a year, he recently exclaimed "I never knew you can cook!" after sneaking off with a piece of strawberry tart from the kitchen while I wasn't looking.