cdh

Thinking of sorbets and such as a fruit vector- has anybody done applesauce frozen in the pint and spun? I recall somebody someplace talking about pie filling as a thing to do in the Creami... applesauce and pie filling can't be too far apart.

Seems reasonable advice. Botulism has the pH range it doesn't like, but it is also not the only bug that likes no oxygen and can do people harm... so don't count on wax to preserve your cheese, particularly in the modern world of HVAC. Maybe try it if your only other option is starving over the long cold winter... but the number of people with that set of options today is very near zero.

Do airports count a container that has _any amount_ of liquid in it as though it is completely full of liquid? Objecting to a 100g can of sardines in olive oil because there could possibly be 100ml of olive oil in the can seems inane... but bureaucracies do what bureaucracies do, so not outside the realm of possibility...

Salt, Fat, Acid, Heat for $1.99 at US AMZ. Also Michel Roux The French Revolution: 140 Classic Recipes made Fresh & Simple for US $0.99 and Arzak Secrets for $2.99 and Diana Kennedy: My Mexico: A Culinary Odyssey with Recipes for $2.99

So if you're seeing bucheron on the West Coast, that is evidence that the importer who had it on the East has dropped it... Has the price spiked for it?

Seeing this topic appear brought a question of of the back of my mind to the surface. There are a few French cheeses that I used to enjoy that seem to have gone MIA. Neither boucheron, the log of goat cheese with a bloomy rind on the outside, nor St. Marcellin have been available anywhere I used to get them in recent years. Is it s supply chain thing where the cost of shipping them over is prohibitive, or has production in France shrunk/stopped, or did the importer here in the US decide to drop them? Anybody know what is up with these MIA cheeses?

It is Aldi's German private label "Deutsche Kuche". It would be in the German week specials aisle, not the ordinary canned stuff aisle.

Well water that gets run through a softener.

I'm trying to revive some water kefir grains I dehydrated a few years ago... and having no luck... the grains themselves have rehydrated, but the the liquid they are sitting in has not lost any sugar content... I think my dehydrator may have killed them. Need to go hunting for some live ones on ebay or craigslist or some such...

Update on that third can- pineapple curry sauce. Also delicious. The german herring plays remarkably well with the tropical sauces... Don't be afraid of them if you happen to run across them in an Aldi.

Was making a trip to Aldi the other day and they had tins of herring in various sauces. So far, the mango pepper herring was surprisingly delicious. The tomato sauce was sort of dull. There's a third can on the shelf that I forget the sauce... I'll eat it some other day and report back. For $1.75 a tin, they are a fantastic deal.

I've been poking around the FB Creami groups and I observe that most of the people there are obsessed with dumping "SFP" into every batch and have figured out that that means sugar free pudding mix... has anybody here played with pudding mixes in the Creami in general, or is that a hack for people with specific dietary needs that general consumers have no need to worry about? What does a tablespoon of pudding mix do the protein drinks that are its usual companion over there?

Hmmmm...new one seems to add drinkable processing options and size.... neither is a selling point for me, I don't think...

Is there a hierarchy of grades for canned salmon? "Pink" is anything that is that color, no further questions asked? Species specific is better because they don't have the option to throw the scraps from whatever into the "pink" can?

That's useful. I imagine the processing tradition in the eastern Bloc was less sophisticated and picky than the Iberian/Mediterranean just as a result of the fact that only canning the good bits might have been a luxury they couldn't afford. How about other geographies and the standards of their tinned fish? I feel for no rational reason like something from Korea/Japan would be beyond reproach just based on reputation for national persnickitiness and affluence, whereas China might cut corners since tinned fish are not a traditional part of the cuisine that take pride in... But how about stuff from Thailand, or the Philippines? What about mid-Atlantic stuff from the Azores or Canaries? Any tinned fish from the southern hemisphere that is worth tracking down?

I think I need to explore these things more deeply. I've enjoyed the Trader Joe's tinned smoked trout and sardines, and have found the Aldi and Lidl tinned herring in various sauces pretty tasty too... I have unpleasant memories of canned salmon, so have steered away from that stuff... In my closest grocery store I see a pretty minimal selection... Bumblebee branded stuff in bags and in cans, and Chicken of the Sea in bags and in cans, and the occasional tin of King Oscar. I think I'm going to need to expand out in the search to H-Mart and the eastern European supermarkets an hour away... I recall picking up a tinned eel at the Korean market a few years back and found it not worth repeating... I guess next time I'm out in the direction of Netcost or Assi or H-mart I'll grab some cans and report back...

Further update on my rhubarb experiments. Have had further success in making excellent textured ice cream/sorbet using rhubarb and no other texture modifiers/stabilisers. I made a pint of rhubarb base by bringing a pound of rhubarb, a cup of sugar and enough water to cover it to a boil, then turning off the heat. Once that was cooled it was split evenly between 2 Creami pints. Pint 1 was topped up with canned peaches and a little bit of the syrup they came packed in. This was frozen as is with chunks and peach slices. Pint 2 was topped up with strawberry kefir that had some heavy cream poured into it a few days prior, so fermented half and half, in essence. This got buzzed with the stick blender to mash everything up. Both frozen for about 36 hours, then processed. The creamy one on the ice cream setting and the all fruit one on the sorbet setting. Both had excellent texture. I'm glad that my local Wegmans stocks rhubarb year round.

https://www.amazon.com/gp/product/B07T4KWNJD/ref=ppx_yo_dt_b_d_asin_title_o00?ie=UTF8&psc=1 The Rose Berenbaum Ice Cream Bliss ebook is on sale for $1.99 on US amazon... not sure how long it will remain so.

Amazon has the ebook version of Rose's Ice Cream Bliss on sale for $1.99... might be of interest to those playing with ice cream recipes.. Rose's Ice Cream Bliss (eG-friendly Amazon.com link)

Sorry to all the salt haters but things not seasoned _at the right time_ are much less fun to eat. Try adding popcorn salt to a bag of unseasoned potato chips.

Thanks for the pointer! All 4 acquired. Wonder if her recipe for the awesome walnut bread that James Beard credits her for is in here, or if Beard on Bread is the only place that resides.

The strawberry rhubarb version with a pinch of xanthan also came out great. I think the textural help the rhubarb gives the final product might make it worth exploring using some fraction of rhubarb in a lot of different sorbet recipes... The ratio with the strawberries was about 1:1, maybe a little heavier on the rhubarb. I wonder if 2:1 something else to rhubarb would benefit from the effect. May have to go get some more rhubarb and see how peach rhubarb sorbet comes out.

Rhubarb sorbet report- this is just as great as the last time. Wonderfully creamy texture from just rhubarb, sugar and water. Makes rhubarb nicer to eat as all the stringy fibers that get caught in the teeth have been pulverized.

Me too. This is a rerun of my rhubarb strawberry elderflower thing I did when the elderflowers were in bloom.

I just did some rhubarb today as well... cup of sugar, 1.25 lb of rhubarb water to cover, brought to the boil then cooled. Squeeze of lemon. Pinch of xanthan. Produced about 1.5 pints, so I topped up the second with frozen strawberries. Will post results tomorrow evening.