JoNorvelleWalker

I know it isn't dinner yet -- but I couldn't help but try a serving: strange. Not bad, but strange. Utterly* creamy smooth. And this undead ice cream will never melt. The weirdest thing is that it does not taste cold in the mouth. Even after five hours in the freezer. I am not crazy. The serving bowl feels cold, cold like a bowl of ice cream. So how does it taste? Better than I would have thought. The pistachio flavor is muted compared with modernist gelato. (As I expected because of all the cream.) However in contrast to my earlier remark about insufficient sweetness, the sugar now seems just right. As does the salt. The nicest finding is that there is no sensation of any particles on the tongue. None. Much of the credit for which goes to my DCM melanger. Be warned, if ever I'm tempted to make this again I would use real cream without any added stabilizers. Though for another experiment it might be informative to try Shoprite cream again but omitting carrageenan, polysorbate 80, and glycerol monostearate from the recipe. And maybe cutting the locust bean gum in half. *pun unintended

Late this afternoon I had planned my dinner and was about to place my Whole Foods Prime Now order. No delivery available tonight.

I'm a six yolk girl, myself. But as I recall @paulraphael does a lot of work with stabilizers.

The stabilizer experiment did not go well. The overnight chilled mix was the consistency of tapioca pudding (albeit without the little eyes). It would not pour from the pot. Because the viscosity was so high the bottom was slightly burned. And uncharacteristically I did not find it sweet enough. Anyhow I carried on. The spun (if I may call it that) batch is hardening as we speak.

Teo, thanks! Using salt or sugar sounds like the solution to the problem!

The most useful and comprehensive ice cream maker reviews I have seen are by @Ruben Porto posted on his Ice Cream Science site: http://icecreamscience.com/category/ice-cream-makers/ Currently I don't make ice cream a lot but I continue to enjoy the Cuisinart ICE-100. If I'm actually making ice cream without playing with alien technology I use a modified version* of Ruben's method. See many posts in: https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/ Can you tell I'm procrastinating? *called KitchenAid Precise Heat Mixing Bowl.

It's work related; can't you take it to the hospital?

There was Soave too. Not to be flippant I was using hoisin as a dipping sauce. It was great with bits of steak. The recipe for Simple Stir-Fried Greens is from Hsiao-Ching Chou's Chinese Soul Food (pp136-137). Rice, of course, from my Zojirushi.

Baby bok choy stir fry. With leftover steak. Washed down with hoisin sauce. I never claimed authenticity. It's my dinner.

Here it's vultures. Sometimes some crows and eagles. This week I've been walking past a deer. Wish they would get on with it. Temperatures are getting warmer.

Don't forget the anchovy.

My mix is made. I have no high hopes for the experiment. Please note this ice cream was inspired by MC modernist gelato: Heavy Cream 520 g Pistachio Paste 140 g Sugar 100 g Salt 4 g Locust Bean Gum 2 g Lambda Carrageenan 1.3 g Polysorbate 80 0.5 g Glycerol Monostearate 0.1 g All ingredients were heated to 65C and homogenized. Then cooled in an ice bath before refrigerating. As always the polysorbate 80 was almost impossible to add since my three mg scales measure only up to 100 g. What I did was tare an aliquot of cream and into it dispense the 0.5 g of polysorbate 80. With more cream I rinsed the iSi silicone cup (red, if anyone is reading) into the pot. There must be an optimal way to work with polysorbate 80 but I have not found it yet. Why I have few hopes is that my ultra-pasteurized Shoprite heavy cream "may contain" carrageenan, polysorbate 80, and stuff.* I suspect a double dose of hydrocolloids. I have no equipment for measuring viscosity but my homogenizer was straining at its limits. Not at all like making simple modernist gelato. I'd describe the mix consistency as "pudding-like". The morrow will see how well it spins. Wish me luck. I'll probably eat it anyway. *and probably does.

Rough Linen also sells napkins! I showed a friend the picture that @blue_dolphin posted. My friend said for that price I should get an apron to wear over my apron. Truthfully what sold me on the pinafore was the picture: https://www.roughlinen.com/products/pinafore?variant=16371977542 It must have been the asparagus...yes, definitely the asparagus.

Melt him down and make a 24 inch egg. Then go for a bit of alcohol, possibly negroni.

We must have different machines. Is yours an ICE-50?

My mind cannot process this. What is an arm in context? I stop at 15 minutes because beyond 15 minutes in the ICE-100 iciness and overrun increase.

No. Sliced raw mushrooms* and mozzarella. Bit of oregano. Meant to add fresh basil out of the oven but I forgot. *tossed with olive oil.

Also, one does not oil a hinoki board. They are wet with water before use; and rinsed and dried afterward.

Tonight's tuna landed on the kitchen floor. Served with coleslaw and a lovely Cotes de Provence rose.

I have never used a commercial stabilizer but I am about to try an ice cream experiment. I am fond of Modernist pistachio gelato which includes locust bean gum, lambda carrageenan, polysorbate 80, and glycerol monostearate. The plan is to make the recipe substituting heavy cream for the called for water and pistachio oil. I too suffer a Cuisinart ICE-100 since my budget does not permit a Pacojet. And actually, considering the price, the Cuisinart is rather nice as long as you don't spin for more than fifteen minutes.

Make him or her thicker?

I have a Salton glass top warming tray I have had forever. It lives on my dining room table. I no longer use it for heating because at some point the plug standards changed and it no longer plugs in correctly anymore.

No wine?

I have a Boos walnut end grain block that I like a lot. I have used it with Japanese knives. Perchance you have seen pictures of it here. But if I may I would dissuade you from end grain for your purpose. (For one thing end grain costs a lot.) Consider hinoki, the traditional Japanese cutting board material. Two of my cutting boards are hinoki. The less expensive hinoki board warped. It would probably again be OK had I a carpenter to plane it down. I don't. My other hinoki board has never warped. It is made by Ambai and designed by Makoto Koizumi. Koizumi's objects are eminently functional works of art. The board does not warp because it is inlaid with cherry. I purchased the board here: https://shop.nalatanalata.com/products/tosaita-cutting-board-medium Nalata/Nalata ships internationally but almost certainly Ambai has a dealer in England. The price is $60.00, thus within your budget. I was even more fond of Koizumi after I saw a picture of his studio and the same tools from Luxembourg that are living in my living room.

Two and a half minute mushroom pizza.