JoNorvelleWalker

Must they share that information? I would have asked but I thought the question might be rather rude. Granted imitation is the sincerest form of flattery. Not to mention the dipper was answering most questions in Hindi. Now that you mention it, there was a sign up that informed the ice cream is produced in a facility that processes nuts. (Pistachio saffron is a flavor to remember.)

Years ago (well, 2012) I tried adding ethanol of one persuasion or another, as recommended by Rose Levy Beranbaum in The Cake Bible. For me I found alcohol really did improve the texture: https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/ (First post of this topic.) A member replied suggesting icecreamscience.com (second post of this topic). Funny how things come round! I've been following Ruben's methods ever since. Though not necessarily Ruben's recipes. I like higher fat. Ruben has posted here from time to time and I have been grateful for his insight.

No packaged ice cream that I could find. The ice cream cakes have a sign that says egg free. I looked around the store and the website but could find no information about ingredients further than "all natural".

Different brand. Here's what I am speaking of: https://www.nytimes.com/2017/09/01/dining/kwality-ice-cream-india.html

I have not been making ice cream in a while. Yesterday I tasted (well, somewhat more than tasted) a commercial ice cream that I would like to rip off and recreate at home. The brand is Kwality. Kwality claims to be "all natural", whatever that may mean. According to the NY Times the Kwality butterfat is 14 percent. The ice cream is only slightly sweet. Not cloying on the palate. One could eat a lot. My son asserted it did not contain eggs. The texture was perfect. No iciness whatsoever and slow melting. If I made up a batch of low sugar, 14 percent butter fat ice cream, no eggs...I would have a hard, grainy, poorly melting mess. Any thoughts on how they do it? My best efforts at high fat eggless ice cream have been OK, sort of reminiscent of whipped cream, but they melt fast and don't store well at all.

Carry one home with you on the plane.

Now in my amazon shopping cart. At least it's just salt without the spam.

Deviled pig.

Not lifelong, but a friend of more than fifty years was visiting and suggested I just use the garlic skin and all.

Kerry may have meant "cause".

Dinner tonight was my imagination of what Georgian pizza might be. I started with CSO chicken: The pizza was Modernist Bread Neapolitan dough with summer savory and a typical Georgian sauce of garlic and walnuts, with mozzarella and cows' milk feta standing in for unobtainable unpasteurized Georgian soft cows' milk cheese. Georgian bread typically encloses the cheeses in an envelope of dough, but this was pizza! This was an aggressive* full three minute bake so the bottom and top were charred. In a delightfully good way. Served with Ramapo tomatoes. Makes eight tomatoes for me so far today. Thankfully the season should soon be over. *Oven shut down with an overheat condition.

Good news: the library is buying me the professional edition.

You didn't have a chartreuse bathroom in the '40's?

Could be. The probes I'm using have a bare junction.

Pizza...

Modernist Bread same day dough, not something I have tried before: Not as easy to stretch as cold retarded. But I was hungry. Baked scant three minutes. I started pulling about 2:45. I have to show the sacrificial shot: Crust was crisp. Last quadrant was left over. I could have eaten it.

With all respect and gratitude to those who have tried to help, speaking as someone with twelve years' experience in the field of industrial process control, I cannot believe an IR gun would be more accurate than a type K thermocouple. Tonight I used a different thermocouple and after an hour and forty nine minutes preheating to 550F measured the edge of my aluminum at 421F. I may yet try an IR gun but the budget does not allow the purchase at the moment.

What is the sauce? And do you have a picture after you roasted the potatoes?

How about Thermoworks ThermoQ? https://www.thermoworks.com/ThermaQ

I have many measuring instruments but not yet an IR thermometer.

As can be seen in the photograph above the aluminum is hard anodized, dark gray.

After almost three hours the aluminum never got any hotter. Still measured about 430F. I do not understand the science since we previously ascertained the oven air temperature exceeds 550F. Anyhow, after a three minute bake a third the pizza was too thin and the sauce broke through. Thankfully the containment vessel held the mess. For the rest the crust was crisp enough that the slice stayed parallel when held at the edge. Yet the crust was chewy and slightly underdone. There was some blackening on the top crust but by no means as much blackening as on the bottom. The crust had a not unpleasant charred flavor. I should add this was not pizza dough but rather yesterday's leftover bread dough.

After an hour the aluminum had achieved 430F. Now that a second hour has elapsed I'm summoning enough Dutch courage to launch the pie. Several inches below there is a foil lined sheet pan should I miss.

That might depend on the size of the centipede. I think deep fried is traditional. But, please, never raw. Rat lung worms, you know.

This is one of the loveliest posts I've read on eGullet.