The food thread

[lousymusician]

Lucky, we won't see fresh local cherries for another month.

Cherries are a big local crop here, but they have already come and gone. Apricots are in now, peaches should be right around the corner.

We have more zucchini from two plants than the two of us can handle (big surprise there), so I have tried making pickles from some of them. Batch one was cut into spears and fermented with dill seed, mustard seed, a bit of turmeric, peppercorns, bay leaves (for tannin, to try to keep the zukes crisp) and garlic. I added a tablespoon of whey from the yogurt I had in the fridge to kick-start the fermentation. They came out pretty well, and not terribly different from a cucumber pickle. I'll start another batch in a few days, probably cut back on the garlic a bit and try to get some fresh dill.

Batch two are bread & butter style, sliced and simmered with vinegar, sugar and spices and put up in pint Mason jars. The recipe says to hold them for a month before consumption, so I haven't tasted them yet.

 

[GUNFU]

Also very good seasonings for salting are black pepper, blackcurrant leaves (can be replaced with cherry leaves), bay leaf, a lot of garlic cloves, a decent portion of horseradish root, chopped with noodles, and if there are no roots, horseradish leaves are suitable, but the leaves need a lot and taste won't be so sharp. From above it is covered with a very large and rough bunch of dill with seeds. Dill is laid for smell and, most importantly, that cucumbers do not swim to the top of the brine.

 

[jackinnj]

Any ice cream makers out there?
And any recipes which don't require me to make a capital investment?

 

[Cal Weldon]

Any ice cream makers out there?

Yup.

And any recipes which don't require me to make a capital investment?

Nope. After you buy the machine...
...up here it costs as much or more to make your own than it does to buy. It's better but...

 

[KaffiMann]

Any ice cream makers out there?
And any recipes which don't require me to make a capital investment?

Yep! I don't use machine to make ice cream, my favourite is cognac + coconut mmmmm
Not sure what it was, think maybe 1 egg yoke per 25grams of sugar per 0.5dl of cream. Needs like minimum 3x this amount, best around 5x.
Put the egg yokes in a bowl, varm the sugar with a couple spoonfuls of water, add a dash of cognac to the syrup. slowly pour the syrup over the egg yokes while you're mixing full-tilt with a mixer, should get fluffy.

in another bowl, make whipped cream.

Carefully blend together the egg yoke + sugar mix and the cream, DO NOT STIR! just carefully blend, like you're folding it into itself. Use any old ice cream box and put it in the freezer.
Forget about it until tomorrow, if you did it right it needs a little while to "thaw" but tastes really good.

Anyway, think that was the recipe, not 100% sure.

 

[tobydog]

We made an orange ice cream last week without an ice cream maker, went really well with fruit salad soaked in Cointreau.😀

We're missing the Rossi man (ice cream van), hope he's ok

 

[Mark Johnson]

Zip archive of our absolute favorite home made ice cream recipes attached. The Burnt Orange is to die for.

We use the cheapest-one-they-sell by Cuisinart, with the bowl that you pre-freeze for 48 hours. Works great and costs little.

_

 

[lousymusician]

I probably have the same ice cream maker as Mark Johnson. This is what I get asked for every Thanksgiving:

Dulce de Leche Ice Cream

This is as simple as ice cream gets, no eggs, no making a custard first.

I make my dulce de leche in advance by cooking a sealed can of sweetened condensed milk in the pressure cooker for 30 - 40 minutes. It's important to allow the cooker to cool slowly so that the can does not burst.

 

[TheGimp]

Sugars are not good for Cal. What's your beef with Splenda? BTW, I usually use Stevia but I am out right now.

I am one of the 3% (estimate) who are allergic to it. I get a headache that won't go away for 24 hrs just by drinking one drink sweetened with it. Stevia I can tolerate.

 

[DPH]

We have the same ice cream maker as well. It's almost fresh-picked berry season up in the great PNW, so I am *very* much looking forward to that.

 

[Cal Weldon]

Gimp,
Interesting, I was under the impression that Aspartame was the one that gave headaches. Too bad about the Splenda.

 

[Cal Weldon]

Took only 5 days to complete the fermenting of the beans and since it was a quiet day...

Black bean sauce (almost):

Black Turtle beans
Garlic
Ginger
Gr. onion
Chicken broth
Soy sauce
Raw sugar
Chinkiang vinegar
Hot sauce.

Yes, I know it's the wrong beans but I have no idea where to buy fermented black soy beans. These were sitting in the cupboard. It will sit for a bit but at this point it's quite good. It has more of a fermented taste then the commercial and is a whole lot less salty. Consistency is very good.

 

[TheGimp]

You are right Cal, I was confusing splenda with aspartame. I generally avoid all artificial sweeteners.

I'm not big into sweets any way, and don't use sugar in coffee and only slightly in iced tea.

 

[GUNFU]

You are right Cal, I was confusing splenda with aspartame. I generally avoid all artificial sweeteners.
I'm not big into sweets any way, and don't use sugar in coffee and only slightly in iced tea.

Do you drink sweet iced tea?

 

[Cal Weldon]

Ah good Gimp.
I don't use sugar in coffee either but I rarely drink it. I use coffee for flavouring mostly. It is an excellent addition to many things.
Sweets, same thing. Not that much but if I can avoid the sugar I do, especially the fructose kinds. Them's my enemy.

 

[simon7000]

I was under the impression Scott W goes wild over even the mention of the breakfast product "Fruit Loops." They are 1/3 sugar.

 

[billshurv]

I feel Calvin and Hobbes said it all on breakfast cereals.


BTW are froot loops actually food?

 

[Mark Johnson]

Weetabix are pretty good if you add some sugar.

 

[Cal Weldon]

Ed, yoo, juss bein' funny?

 

[mountainman bob]

Weetabix are pretty good if you add some sugar.

Aren’t those made by 3M ? 😀

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