JoNorvelleWalker

No picture, but tonight's beef rib was a success. Two and a half hours at 107C. Final temperature 94C. Lovely.

Please give us more information. Meanwhile start reading these threads: https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/ https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/

Five hours. Overdone but not inedible. The ribs did not look done when I checked at three hours. Also there was a problem that I neglected to replenish the pellets when they ran out.

Ribs again, pork spareribs. Temperature 93C, as last time, with sweetwood blend. I salted for two hours and used a rub recipe from Meathead. Wish me luck.

Since no one else has mentioned it -- till midnight tonight, Penzeys is having 25% off everything, including saffron and vanilla.

Yes, and here is another I have that's a few cents cheaper (eG-friendly Amazon.com link)

I evaluate a lot of kitchen products. I have more than half a dozen mandolines. But my favorite is one I actually purchased: (eG-friendly Amazon.com link) This model exists in exact clones for a lot less. I've ended up in the emergency room after slicing myself with a knife. So far not yet from a mandoline.

Pineapple ice. Brix was 13.1 and sweetness to my taste was perfect. If the presentation looks odd, I was adjusting the machine for different textures. I have another free trade organic pineapple waiting in my dining room.

I remembered I had a long lost bottle of Knudsen organic concord grape juice that I thought would be a good place to start with my experiments. Once I found it I froze 500ml in the machine... As may be seen the texture is light and airy, not like a sorbet and not like a granita. More like frozen flakes of popsicle. But at 13.9 Brix the taste wasn't sweet enough for me. If the color looks brown, that is because it was. As one might expect from grape juice that is old enough to drive. Clean up of the device was easy: just run water through it.

Batch 42: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof And I got a chance to use my new homogenizer!

My kitchen floor is sticky because I spilled lime juice on it.

I shall never again spill lime juice on the kitchen floor. But if I do it shan't matter much. The floor is already sticky.

I feel a little foolish. When I went to wash the shaker there was a big glob of coconut puree at the bottom. Shaking was not enough to get the coconut cream into suspension. The improvement I noted was almost certainly due to using less cream of coconut than in my prior pina colada. I could try homogenization but I doubt that it will happen. It's not like I were making a mai tai or something.

Cream of coconut is sweetened coconut puree: (eG-friendly Amazon.com link) Coconut cream is simply coconut puree. I find if I use all cream of coconut the drink is far too sweet. I might try omitting the coconut cream and using just a small amount of cream of coconut, so that pineapple flavor would be more prominent. I'd cut down on the rum too I'd think.

Shaken pina colada over shaved ice... 3 oz Cana Brava 3 oz fresh pineapple juice 2 Tablespoons cream of coconut 2 Tablespoons coconut cream juice of one lime