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Old 11th May 2013, 03:12 AM   #1711
qusp is offline qusp  Australia
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what sane man would make Pineapple, Lime, Mint, Ginger and Palm sugar Gelato in Winter? a man who just got given an ice-cream machine of course! pics later, I ate the rest of the first batch just now, but already have another underway. the Pineapples we have in abundance at the moment are truly superb, hardly any sugar is needed, even with Lime. I got some corn syrup for this batch, to aid scooping for the stuff that actually makes it into the freezer.
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Old 11th May 2013, 04:39 AM   #1712
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Min of 15degC - max of 25degC does not make it winter! They call it winter but, really??
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Old 11th May 2013, 05:01 AM   #1713
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Winter is not a relative condition
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Old 12th May 2013, 04:25 PM   #1714
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I put the cart before the horse. I went and got an ice cream maker then got the ingredients, went home and made a batch. It was good, really good. As good as any on the market.

Good thing because it cost more to make than even the gourmet stuff. Took the machine back.
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Old 12th May 2013, 08:37 PM   #1715
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Quote:
Good thing because it cost more to make than even the gourmet stuff. Took the machine back.
icecream yes, gelato, no. 1lt of pinapple, mint, lime, ginger, palm sugar gelato (thought briefly about spiking it with Chili+white rum) ~$3.40-60... commercially? not available, but something close runs about $7-8 minimum

vanilla bean, buttermilk, butter/muscovado/salt caramel fudge swirl (complete with whole sea-salt crystals that pop in the mouth) with freerange eggs and toasted macadamia praline.. i'd rather not say lol. I guess about $13 +1.5hr, but I know of nothing in Australia that competes commercially.

after the icecream I too thought briefly about returning it, thinking about the money I might spend on such things, but the gelato could be even cheaper with other fruits, here in QLD we get choice mangos, cheap excellent pineapples, good stonefruit etc, all pretty reasonably and its HOT here in summer, so after the success of the pineapple sorbet I figured i'd keep it.

Last edited by qusp; 12th May 2013 at 08:43 PM.
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Old 12th May 2013, 11:17 PM   #1716
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This mob - Ice Cream, Gelati & Sorbet Colin James Fine Foods - do pretty good icecream/gelati/sorbet - makes visiting my wife's family that live at Maleny a bit less painful

A bit out of the way for regular purchases though ..
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Old 12th May 2013, 11:27 PM   #1717
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My wife made some fresh corn tortillas today, so I made some salsa and frijoles and... huevos rancheros! Nice kick to the salsa from roasted Hatch chiles.
Attached Images
File Type: jpg huevos.JPG (45.5 KB, 42 views)
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Old 13th May 2013, 12:16 AM   #1718
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Quote:
Originally Posted by hochopeper View Post
This mob - Ice Cream, Gelati & Sorbet Colin James Fine Foods - do pretty good icecream/gelati/sorbet - makes visiting my wife's family that live at Maleny a bit less painful

A bit out of the way for regular purchases though ..

mate of mine used to chef there some years ago when he was living in Beerburrum, the icecream is pretty decent, but not a chance any commercial outlet like that would come close to the excess quality ingredients I used, or spend the time I did on technique, finesse, its simply not commercially viable. a restaurant might, for a $30+ desert plate (probably an understatement). just the sugar I used for the caramel fudge is nearly $25 per kg (didnt buy it for this and of course didnt use a kg), the pink salt..., organic unpasteurized milk, freerange eggs etc etc. it was an exercise in excess. Billingtons dark Muscovado would do just fine for half the price though, thats what I normally get.

I do like the Maggie Beer stuff, though the caramalized fig one was a bit too full on even for me, I do like the elderflower/vanilla though.

Last edited by qusp; 13th May 2013 at 12:39 AM.
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Old 13th May 2013, 12:21 AM   #1719
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Originally Posted by SY View Post
My wife made some fresh corn tortillas today, so I made some salsa and frijoles and... huevos rancheros! Nice kick to the salsa from roasted Hatch chiles.
looks great SY, any chance of a recipe for the Tortillas? or is it a secret?
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Old 13th May 2013, 12:44 AM   #1720
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Quote:
Originally Posted by Cal Weldon View Post
As good as any on the market.
A place I worked at had a pastry chef, who previously also used to do ice cream.
Guy even carved sculptures from huge blocks of ice for special occasions like you wouldn't believe unless seeing it yourself.
Michelin star joint, ready-made ice cream in the freezer.

(done some experimenting with yogur ice cream, tossed that thing ages ago. what I do like is freezing balls of purée'd fruit, in particular for hot & cold desserts, but merely requires a fast freezer)
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