JoNorvelleWalker

In particular Rose recommends the Ratna brand for mango. She says: "Many canned brands of mango pulp taste more like peach than mango flavor." A quick search shows Ratna is available from amazon and from Indian grocery stores. (But not from amazon.ca.) The way the recipe is written it does not require ultra pasteurized milk or cream. Not having read much of the book yet, I doubt that anything actually requires ultra pasteurized cream. I could be wrong but I think what Rose is saying is that you can skip heating the bulk of the cream if the cream is ultra pasteurized. I'm surprised though that you can't find ultra pasteurized cream in Ottawa. It is all but ubiquitous down here. And from what I've read ultra pasteurized cream is difficult to avoid in Canada. https://edibletoronto.ediblecommunities.com/eat/whatever-happened-pure-cream

My copy of Rose's Ice Cream Bliss arrived today. I ordered glucose DE 42 to give her recipes a fair shake. I have no experience with using glucose so it should be fun. However my cream is not ultra pasteurized so I plan to cook my mix more than she suggests. @ElsieD Rose's mango recipe calls for canned mango, just so you know. Rose feels Indian canned mango is far superior to fresh. Fun times.

Bottle of Duvel not shown.

The problem may not be induction but rather the implementation of induction.

I have a cheap apartment GE oven that goes to 550F. I am about to go bake a pizza as soon as I finish my mai tai. I almost wrote "go bake a mai tai". Sort of the same thing.

The Economist this week has an article on American vegetable gardening: "From a selfish perspective, this hot quarrelsome month has brought two great joys to your columnist. It gave him his first opportunity to take part in American democracy, in the form of a local election for which his foreign citizenship was no bar." ... "To a European transplant, the notion of vegetable gardening having any kind of partisan hue is nuts. Yet Lexington's experience suggests that such politicking will not stop its resurgence. He expanded his vegetable plot -- to the sunny front of his house -- not because of the pandemic but after he finally mustered the courage to risk his neighbor's wrath. Far from objecting, however, several have constructed raised beds of their own. One neighbor, a distinguished law professor, even followed your columnist into the local dumpsters in search of the necessary planks."

A favorite... Fagioli E Tonno. Rancho Gordo Marcella beans. Which I aspirated, choked on, and thought I might die. Other than that, delicious.

If I had a Vitamix, which I don't, I'd want that. My Waring grinder, which is as close as I have to a blender, has stainless steel jars. And they aren't cheap either.

Don't forget an homogenizer and a blast freezer.

Beautiful, but for breakfast?

Last night's swordfish... Tonight is leftover chicken cacciatore.

https://forums.egullet.org/topic/156892-cuisinart-combo-steamconvection-oven-timetemperature-index/

Last night... Chicken cacciatore. Tonight was grilled swordfish.

Been a while since I had baked. Please ignore chicken cacciatore in the background.

@lesliec's bay leaf ice cream, good stuff: https://forums.egullet.org/topic/144764-bay-laurel-seedsfruit/?do=findComment&comment=1914049

No worry replying to an old thread, that's how eGullet works. I use tapioca starch when making Modernist gelato. I do not care for cornstarch.

I've steamed whole fish in the CSO with good results. The problem is the oven is a little small, that or my fish are a little large.

Not in a pandemic.

I think if you use butter you may need to homogenize your mix before chilling it. I realize not everyone has an homogenizer. What happens if you simply use all lactose free half and half instead of milk and cream?

But I'm not fond of jalapenos. That's the problem. Poppers sound like the best suggestion yet, although the bag will most likely rot at the bottom of the hydrator.

What about using lactose free milk and butter?

Ultra pasteurized cream is most common here. I try to avoid it for ice cream but I use it in a pinch when it is all that I can get. As far as the butterfat percentage I might increase the cream and use less milk. I've never seen 40% cream for sale and according to Wikipedia 40% cream has only recently come to retail.

Due to a tragic Amazon/Whole Foods incident I seem to have a bag of jalapenos. Jalapenos are not my favorite pepper. I don't want to use them in my salsa nor eat them raw. Any suggestions what to do with a bag of jalapenos?

Rose Levy Beranbaum's Ice Cream Bliss is scheduled for publication in a couple days. The amazon preview has a discussion of mango. The index shows her mango ice cream recipe pages 79-82. However the mango ice cream recipe itself is not included in the preview.

One bag: $4.99. We live in desperate times.