
SLB
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@JoNorvelleWalker, always a reliable rescue. 😋
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So, I'm attempting ice cream this new year; I noted in the kitchen consumer thread that I bought myself the KA attachment. My first effort, an attempt to follow a recipe for apple ice cream from Chez Panisse Desserts, was a total fail. I think everything was just too thick going into the frozen bowl, you wouldn't call it a "batter", more of a porridge. Good God did that porridge taste divine, however. But on initial dump it blew the dasher off of the drive assembly, and the porridge promptly froze solid. One problem that, uh, may not have a solution, is that I am not using the KA attachment with an actual KitchenAid. Rather, I am using the KA attachment with an old Hobart N50. According to the internets, it's supposed to work; but these reports are very, very old. I'm made the base for my second effort, also from the Chez Panisse Dessert book, which involves overripe pears, warmed, pureed and duly strained. It's chilling now, and went into the fridge in a condition that would be uncontrovertibly described as "pourable". I am brand new at this, so most of my questions may well need moving to the "stupidest questions on earth" thread. It won't hurt my feelings. Anyway, I am very excited about everthing except all of these egg whites. I make frittatas flotsam-n-jetsam literally every week; but I have no words for how much I hate eating egg whites sans yolks.
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Take your time. xoSLB
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It certainly sounds delicious. I see it in my future.
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I'm in!
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Got it. Thank you! I'm a total neophyte at ice cream making, the last time I even observed such a thing, it involved rock salt, a wooden bucket-thingy on the back porch, and the men in the house taking turns cranking seemingly forever.
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Me too! Be warned -- those ice cream threads are dizzying in eGullet's Very.Best.Way. I am starting with the (possibly overly) simple recipes from the Chez Panisse Desserts book. They seem to all involve the fruit of the moment (the current moment in NYC is apples and pears); all and only heavy cream; a custard assessed without even thinking about using a thermometer; and some kind of booze. On revisiting those threads, this seems like . . . some instructions might be missing. But my bowl is in my freezer too. Looking forward to seeing what we come up with!
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Clay pots are gorgeous, but I'm done paying major money for a tool that breaks so readily. If the function isn't primarily art, and the price isn't cheap, gimme metal.
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Also. If the beans seem like they might be old, just add a five-finger pinch of baking soda and put 'em in the oven on way-low overnight. Yes old beans take longer to cook. And yes their subtle taste notes will evaporate. But people? Sigh. Emphasis on "subtle". Beans are food for people to stay alive. Old beans fulfill this purpose. And if you add some pork fat, they fulfill this purpose really very well. As do canned beans.
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Yeah. I live in a serious bean-eatin', price-sensitive neighborhood. There is no evidence of a shortage here.
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Soimething about using chops or muscle good enough to be ground makes me. . . anxious. In fairness, it's probably an anxiety arising from my wallet; it's never occurred to me to boil a chop. But still, anxious. I make unsmoked pork broth from bones or unsmoked hocks. My stock needs are not sophisticated, and I think it's marvelous and use it interchangeably with chicken stock applications. [FWIW -- I also make smoked hock stock and smoked neckbone stock, which I definitely do not use interchangeably with chicken stock].
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The Kitchenaid ice cream attachment. I have been dying to make ice cream, even though I eat sweets at home like once a year anymore. However. However. A dear friend, who's old and no kids or wife or anything, has started to love ice cream and eat it every day. A DEDICATED EATER!!! Between him and my 2025 resolution to start having people over again for dinner, I think this could be a lot of fun. I'm starting out with apple something. Because I have a lot of apples. <Edited for a loud typo>
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I can't WAIT to dive into the Li Ziqi channel! THANKS!!
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I don't know if all of YouTube needs its own topic, or whether just the show I'm flipping over now needs to be the topic. Mods will edit as warranted . . . . But anyway. People, this show has turned into my nightly meditation. I respond to it in a manner that is similar to @Shelby's hunting thread -- exactly HOW did I end up with an apartment and an office in this life??? -- anyway. I learned of it from a publication well known for its food reporting, The Economist. (?!) https://www.youtube.com/@country_life_vlog The lack of dialogue won't suit everyone. But for me, the enameled pails, the mountains, the birdsong . . . sigh.
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Jeremiah Towers' Great New Year's Eve Menus From Way Back When
SLB replied to a topic in Food Media & Arts
I ate at Stars in 1993, when I was a paralegal at a Big New York Law Firm, supporting a hearing in the Bay area. Dude. I was a kid, fresh out of college; and it was an education.