weinoo

Yes, indeed. There are a number of reviews out there, certainly on the older Whynter machines. I am basically interested in the newest Whynter because of it's smaller footprint and the fact that it will make 2 quarts; even if it won't make 2 quarts, it'll make more than 1. I would think there might be some ice cream geeks who will love those reviews linked above, since they contain shit like this:

The stuff I've bought so far, but only in 1 lb. increments like scallops and shrimp, have been IQF, yes. You could always give them a call or email them to find out for sure - they've been very responsive. @Franci - yes, I know Pete! Excellent bagels!

Hi Franci! Thanks for the heads-up on that web site; it's always good to have multiple sources for hard-to-find stuff. Regarding Mala Grocery, I'm pretty happy with all the stuff I've bought from them. Peppercorns, fermented black beans, chili bean paste from my first order were all high quality. I've yet to try any of the stuff in the recent purchase (which came just in the past week), but my guess is it'll be fine too. Ahhh - fish. Many a fish chef and many a fish-monger will say that with properly handled and frozen fish, the quality is going to be better than that of what your local store is selling as fresh. My fresh fish purchases are generally limited to farmer's market and stuff that was caught recently and locally. But since I am not going out shopping lately, my source for expertly frozen fish is Great Alaska Seafood. Their product arrives in pristine frozen condition (as opposed to stuff which might be on the way to thawing), and it's free overnight shipping with a purchase of over 8 lbs. of seafood - of what I've sampled, I can highly recommend their halibut, the various salmon species (not smoked, fresh), shrimp, scallops. I have not loved (but that's just me) their tanner crab, nor their smoked salmon and black cod. Otherwise, I'm looking forward to my next order. So if you have a nice freezer (or a second freezer lucky you!), don't hesitate to stock up from them. It's my opinion that the Alaskan seafood processors have been doing it for a long time, know what they're doing (like blast freezing), and want to provide customers with excellent product; once again, just my opinion. All that being said, have you ever tried Captain Jim's in Miami? Might be a place to check out.

You could buy a second bowl, no? But then, like me, you'd really have no room in your freezer!

Every ice cream maker has its limitations, I guess @paulraphael! Re: Reviews - Lellos are still pretty much considered tanks, and get good reviews all over, if you can deal with price and their idiosyncracies. The machine I'd buy next is the smaller footprint, taller Whynter, which has a capacity over 2 liters. Here's a site which might help too...http://icecreamscience.com/

Improved NYC classic breakfast (that would be the egg sandwich on a Kaiser roll)... Jambon de Bayonne, 30-month aged comté, farm egg, Vermont butter company butter on a toasted baguette.

You know, thinking about this (ingredients in ice cream) a little more, wouldn't the holy grail actually be creating a perfect vanilla ice cream (let's set aside how long it's going to sit in your freezer for - this isn't an Albert Brooks' movie) using only the "traditional" ingredients; i.e. milk, cream, sugar, vanilla bean? I mean, that's how Straus does it, and if they can do it and be commercially successful... https://www.strausfamilycreamery.com/product-categories/organic-ice-cream/

As I continue to hunker down, I'm attempting to get better at cooking stuff from cultures/places we'd normally go out to eat for. I can find some pretty darn good Thai food in Elmhurst, for example. However, we're not going out to eat, so it's my stove and me. I own the following Thai cookbooks: Thai Street Food: Authentic Recipes, Vibrant Traditions [A Cookbook] - David Thompson Thai Food - David Thompson True Thai: The Modern Art of Thai Cooking - Victor Sodsook Keo's Thai Cuisine – Keo Sananikone May Kaidee's Thai Vegetarian and Vegan Cookbook - May Kaidee (she opened a restaurant right across the street from our building a year or two ago - it was good the first tine we ate there, then it sucked). There might be one or two others, but I'm tired of scanning my bookshelves. And yes, I know Ricker has a few books, because someone who can't keep a restaurant open ought be writing cookbooks. And yes, I know I can look at youtube videos, web sites, blogs, etc. etc. But I'm old school - I enjoy holding a book in my hands, getting it dirty, writing in the margins, putting stupid Post-It flags on pages with recipes I might attempt (especially since I just ordered a ton of Thai pantry stuff). So - what Thai cookbook am I missing? And what Thai cookbooks do you own - and cook from?

Actually, your problem is the reason I use low-sodium V8 on the rare occasion I prep a Bloody.

R.W. Knudsen is the one brand I've seen that has sodium at a level I'm comfortable with.

Oh yeah, already have those! I've ordered from Mala before, and done plenty of shopping otherwise (pre-pandemic, of course). I need and keep forgetting a good quality sesame paste. And the Twin Marquis noodles, which arrive frozen from Fresh Direct, aren't as good as the ones I can get everywhere in Chinatown.

Also, the recipe ingredients in the Mapo Tofu recipe posted above, from that really hard to find and silly expensive if you do find it beginner's book referenced, are essentially the same ingredients in the recipe for ma po dou fu in Fuchsia's land of plenty.

When I "just started to get into cooking seriously" I bought Sichuan Cooking for Dummies. Since off the market.

As many might say, they're not "chemicals" per se, just scientifically manipulated real stuff.

Looking to up my Sichuan food game, I ordered a bunch of stuff from Mala Market grocery. I've already got some other stuff from them from a previous order. Also looking to up my Thai food game...that order hasn't yet arrived.

That spaceship is (or was) the big dog of home ice cream machines! OK , cool on the laser thermo - I have one a few of those. But my wife already thinks I'm crazy for taking the temperature of the water as I do our pour over coffees in the morning!

I probably let my ice cream spin after it is ready to be removed from the machine; what tells you it's "done?' I never go over 25 minutes, but it sure looks ready to eat after about 15. And as I pointed out in this post, ice crystals are non-evident in my finished product. I also pre-freeze the containers that the ice cream is going into, as well as the stuff I use to get the ice cream from the canister into the container. I mean after all, this stuff isn't going to the Bocuse d'Or. d'Or is it? 🤣 It's all better than the Ben & Jerry's I had in the original location.

Cacik. Salad with feta, olives, etc. etc. Za'atar pita crisps.

This is my 16 year old Lello 4070 ice cream machine. When I schlepped it out of the pantry last week, I was worried it wasn't going to really work any more. But I plugged it in, and after a little bit of wheezing, it was like old times. The first batches I churned (and, like @andiesenji, I always turn the machine on with the canister inside for a good 15-20 minutes before adding the base) were a Sicilian-style gelato, using cornstarch in the base, and a melon sorbet. The gelato was delicious, the melon sorbet less so - I never have great luck using melons for sorbet (other than watermelon) - they're too fluffy or something. In any event, my ice creams and sorbets are very basic - I use just sugar, fruit, vanilla, milk, cream, salt and occasionally eggs - the cornstarch was my first attempt at anything other than those ingredients. Yesterday, I made two more. A true Philadelphia-style (via David Lebovitz in Paris) Madagascar vanilla bourbon ice cream. Cream, milk, vanilla beans, salt, bourbon. Into the fridge for 4 or 5 hours and spun. I also made a sorbet from local green market cherries; don't know the variety, but they were sweet, not sour. The sorbet was, in my opinion, meh. Actually too sweet (even though I cut back on the sugar) and I may have overused kirsch. Gotta go back to my more successful citrus sorbets - I just have better luck with them. The ice cream, on the other hand, is great. Not an ice crystal in sight, just delicious. If my ice cream/sorbet base is properly chilled, nothing takes over 25 minutes of spinning...maybe I got a really cold machine! I was all set to treat myself to a new ice cream machine (a Whynter), but this Lello is really a nice product, so I'll use it till it croaks.

I've made some nice salsas with melon. Are you growing prosciutto as well?

RIP. Damn virus.

Bread and Circus, baby. @liuzhou what the fuck?! Get well.

CSO roasted Poulet Rouge from Joyce Farms. Rubbed with duck fat, fresh thyme shoved under the skin. I'm of the opinion that a roasted chicken from the CSO looks better than a roasted chicken from that newfangled steam oven.

Probably needed a few more by the time that game was over. For us, a bloody has to have horseradish. Worcestershire. Lemon. Tabasco. Celery salt. Fresh ground pepper. Tomato juice. Oh...and gin.

Always start root vegetables like potatoes in cold...I think that's one of the first things they taught us. And where's the pork in that lobster sauce?!