Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Deryn

Deryn

JoNorvelleWalker - I agree with you about it sounding more appetizing as a sherbet but, this is a very small town and I noticed a box of what I think is the very ice cream she craves at the tiny grocery the other day. I have never even seen sherbet in the store and this woman hasn't been more than a couple of hundred miles from here since the day she was born so I am pretty sure she has never tried sherbet in her life either. They probably ordered a couple just for her but I would bet that she is not the only local who likes this stuff. It is definitely NOT a premium brand of ice cream though. And she is definitely not a 'gourmet eater' I can tell you.

 

I read the label and could not bring myself to buy that last box to taste it for myself so I would know better what I am aiming for. I think though that I may have had something like it when I was a child so I am drawing a bit from taste/texture memory to imagine what it tastes like. If I had to guess ... the orange part really does taste more like Orange Crush than fresh or concentrated OJ but I can't bring myself to use that stuff.

 

She is 89 and I don't think she has ever made ice cream in her life - and I doubt she would know whether a custard base is what she wants. I would like to have her experience something a little more posh and creamy (hopefully with more taste from real ingredients not 'artificial flavourings') but I don't want to venture too far from what she knows either or she may not even try it.

 

Yes, I may try the ISI infusion thing but I definitely would like to include some pineapple bits as well. I will have to squeeze them out really well though I think - I am sure you are right about the icy result if I don't. Hopefully she will love it and eat it all at one go (or invite friends or her great-grandkids over) so it won't linger long in the freezer. And, I think I will use canned crushed, not fresh, horrible as that may sound, because it is a more familiar taste to her and I also don't know whether the enzymes in fresh pineapple would be another issue - I would probably have to cook it down anyway.

 

This is really all my fault. I was with her when she was talking with a friend who mentioned dropping round to her place for some ice cream so after that conversation ended I asked her what her favorite ice cream flavour was, never imagining that what she answered would be it .. I thought it would be more along the lines of vanilla, chocolate or strawberry. Before I could really think about what making this particular combo might involve, I opened my mouth to offer to make her some. She lit right up so I don't want to reneg now. Poor woman has just found out she has breast cancer and she has just lost one of her sons to cancer as well. It is probably my fault in the first place if the local store has just brought some in too - got her thinking about it I am sure. I should have just said I would make 'some ice cream' and then gone simple.

 

Oh well .. I will just do my best and if it is palatable but not to her particular liking, I would bet her great-grandkids WILL eat it eventually. They weren't too keen on my astronaut ice cream (from the freeze dryer - they had never heard of the stuff and wondered why anyone would ever dry out ice cream) but they have gobbled down all sorts of other horrid, overly sweet concoctions I have sent over.

Deryn

Deryn

JoNorvelleWalker - I agree with you about it sounding more appetizing as a sherbet but, this is a very small town and I noticed a box of what I think is the very ice cream she craves at the tiny grocery the other day. I have never even seen sherbet in the store and this woman hasn't been more than a couple of hundred miles from here since the day she was born so I am pretty sure she has never tried sherbet in her life either. They probably ordered a couple just for her but I would bet that she is not the only local who likes this stuff. It is definitely NOT a premium brand of ice cream though. And she is definitely not a 'gourmet eater' I can tell you.

 

I read the label and could not bring myself to buy that last box to taste it for myself so I would know better what I am aiming for. I think though that I may have had something like it when I was a child so I am drawing a bit from taste/texture memory to imagine what it tastes like. If I had to guess ... the orange part really does taste more like Orange Crush than fresh or concentrated OJ but I can't bring myself to use that stuff.

 

She is 89 and I don't think she has ever made ice cream in her life - and I doubt she would know whether a custard base is what she wants. I would like to have her experience something a little more posh and creamy (hopefully with more taste from real ingredients not 'artificial flavourings') but I don't want to venture too far from what she knows either or she may not even try it.

 

Yes, I may try the ISI infusion thing but I definitely would like to include some pineapple bits as well. I will have to squeeze them out really well though I think - I am sure you are right about the icy result if I don't. Hopefully she will love it and eat it all at one go (or invite friends or her great-grandkids over) so it won't linger long in the freezer. And, I think I will use canned crushed, not fresh, horrible as that may sound, because it is a more familiar taste to her and I also don't know whether the enzymes in fresh pineapple would be another issue - I would probably have to cook it down anyway.

 

This is really all my fault. I was with her when she was talking with a friend who mentioned dropping round to her place for some ice cream so after that conversation ended I asked her what her favorite ice cream flavour was, never imagining that what she answered would be it .. I thought it would be more along the lines of vanilla, chocolate or strawberry. Before I could really think about what making this particular combo might involve, I opened my mouth to offer to make her some. She lit right up so I don't want to reneg now. Poor woman has just found out she has breast cancer and has just lost one of her sons to cancer as well. It is probably my fault in the first place if the local store has just brought some in too - got her thinking about it I am sure. I should have just said I would make 'some ice cream' and then gone simple.

 

Oh well .. I will just do my best and if it is palatable but not to her particular liking, I would bet her great-grandkids WILL eat it eventually. They weren't too keen on my astronaut ice cream (from the freeze dryer - they had never heard of the stuff and wondered why anyone would ever dry out ice cream) but they have gobbled down all sorts of other horrid, overly sweet concoctions I have sent over.

Deryn

Deryn

JoNorvelleWalker - I agree with you about it sounding more appetizing as a sherbet but, this is a very small town and I noticed a box of what I think is the very ice cream she craves at the tiny grocery the other day. I have never even seen sherbet in the store and this woman hasn't been more than a couple of hundred miles from here since the day she was born so I am pretty sure she has never tried sherbet in her life either. They probably ordered a couple just for her but I would bet that she is not the only local who likes this stuff. It is definitely NOT a premium brand of ice cream though. And she is definitely not a 'gourmet eater' I can tell you.

 

I read the label and could not bring myself to buy that last box to taste it for myself so I would know better what I am aiming for. I think though that I may have had something like it when I was a child so I am drawing a bit from taste/texture memory to imagine what it tastes like. If I had to guess ... the orange part really does taste more like Orange Crush than fresh or concentrated OJ but I can't bring myself to use that stuff.

 

She is 89 and I don't think she has ever made ice cream in her life - and I doubt she would know whether a custard base is what she wants. I would like to have her experience something a little more posh and creamy (hopefully with more taste from real ingredients not 'artificial flavourings') but I don't want to venture too far from what she knows either or she may not even try it.

 

Yes, I may try the ISI infusion thing (and may well do that) but I definitely would like to include some pineapple bits as well. I will have to squeeze them out really well though I think - I am sure you are right about the icy result if I don't. Hopefully she will love it and eat it all at one go (or invite friends or her great-grandkids over) so it won't linger long in the freezer. And, I think I will use canned crushed, not fresh, horrible as that may sound, because it is a more familiar taste to her and I also don't know whether the enzymes in fresh pineapple would be another issue - I would probably have to cook it down anyway.

 

This is really all my fault. I was with her when she was talking with a friend who mentioned dropping round to her place for some ice cream so after that conversation ended I asked her what her favorite ice cream flavour was, never imagining that what she answered would be it .. I thought it would be more along the lines of vanilla, chocolate or strawberry. Before I could really think about what making this particular combo might involve, I opened my mouth to offer to make her some. She lit right up so I don't want to reneg now. Poor woman has just found out she has breast cancer and has just lost one of her sons to cancer as well. It is probably my fault in the first place if the local store has just brought some in too - got her thinking about it I am sure. I should have just said I would make 'some ice cream' and then gone simple.

 

Oh well .. I will just do my best and if it is palatable but not to her particular liking, I would bet her great-grandkids WILL eat it eventually. They weren't too keen on my astronaut ice cream (from the freeze dryer - they had never heard of the stuff and wondered why anyone would ever dry out ice cream) but they have gobbled down all sorts of other horrid, overly sweet concoctions I have sent over.

  • Similar Content

    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By Jaymes
      Red Velvet Cake
      It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs.
      2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting:
      1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake
      Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done
      Frosting
      Cream well, then frost well-cooled cake. 
      Keywords: Dessert, Cake
      ( RG466 )
    • By pastrygirl
      What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours?  Assume no eggs, just butter, sugar, and flour.... 
       
      It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂
       
      (This is not my doing, I have a renter in my kitchen.)
       
       
    • By Wholemeal Crank
      I remember making bundt cakes with 'baked-in' filling, and now I wonder:  would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail?
       
      Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter?  Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling?
       
      2/3 cup sugar
      2 T cornstarch
      1 cup pomegranate juice
      1/4 cup lemon juice
      5 egg yolks, whisked together
      1/3 cup butter, cut into chunks

      Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...