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sverreef

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  1. I think I'll end up buying an extra Boss to go tumbler first: https://www.breville.com/us/en/parts-accessories/parts/sp0008983.html And cut off the top (or bottom depending on how you look at it) to see if that can work as a cheap fix for blending small batches in the Super Q.
  2. I've generally been happy with my Sage/Breville Super Q. It works great for soups, big batches of vegetable/fruit purées and jobs like that, but I really miss a small jar like the Twister to process smaller batches of herb oils, nut butters/pastes, etc. Unless Sage/Breville comes out with something like this soon, I guess my sister and brother in law will get another used kitchen appliance as a Christmas gift 😋
  3. This looks very similar to a roasted and salted pumpkin seed praline paste I tasted at a Norwegian michelin star restaurant last summer. The praline paste isn't visible in the picture, but the flavor combination of strawberry (sorbet) and roasted pumpkin seeds was absolutely amazing. I made a small batch of it last fall, and I'll definitely make it again now that the strawberry season is right around the corner. Probably not in the Creami though...
  4. I'll have to look up the recipe when I'm back with my cooking books tomorrow, to see if I have the necessary ingredients and equipment to make an attempt at that recipe.
  5. I still don't know when I'll get my Creami. The four extra pints I ordered from abroad arrived today however, and an assortment of stabilizers from Modernist Pantry is scheduled for delivery tomorrow. That means I can prepare and prefreeze a few tests in advance 🙂 I guess I'll probably end up with a pint or two of rhubarb sorbet, since we have a lot of that available in our garden at the moment. And this sorrel sherbet recipe looks very tempting as well:
  6. Old post, but great advice. My mom, dad and I forage for mushrooms every summer and autumn, and if done safely and carefully, mushrooms are an amazing and abundant local resource. We only pick four safe species which we are 100% confident in, and none of them can be confused with any dangerous species. My favourite, Craterellus tubaeformis, is somewhat controversial however, because it can grow in close proximity to the deadly Cortinarius rubellus. Just want to add that it's important to use an up to date and region-specific guidebook, because reccomendations, both regarding what's edible/poisonous and safe practices when it comes to preparation/preservation can change over time.
  7. That looks delicious, Andrew. It's probably a bit too early yet, but this reminds me that I need to check if the local spruce tips can be picked this weekend... How was the flavor pairing between mango and spruce tips by the way?
  8. Can't believe it's taken so long, but the Creami finally seems to have reached the Norwegian market too. Ordered mine a few minutes ago. Unfortunately, the web shop had sold the one they had in stock earlier today. but hopefully it will be delivered within 7-14 days.
  9. I've had the best results doing this with the sequential program on my Henkelman. That seems to extract more air bubbles per cycle, and the stages also gives me more control if and when I have to hit the abort button to avoid spillage.
  10. Comments in this thread helped convince me to go for a wet pump chamber vacuum sealer. From there, the jump to an ACS controlled Henkelman Boxer 35 with liquid sensor was just a "small" additional upgrade... I'll never use it enough to justify the cost, but a year later, I couldn't be happier with the purchase, so I just wanted to say thanks for the advice. The build quality from Henkelman is of course top notch, and maintenance hasn't been an issue at all - probably a combination of limited hobby use and the liquid sensor and oil cleaning program doing its job to prevent oil contamination.
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