Wowzers, Your family is talented in the taste buds and presentation departments
A very merry birthday to you, good sir! May it be the most delicious year yet drool
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A very merry birthday to you, good sir! May it be the most delicious year yet drool
Thanks man. My wife and I met at restaurant we both worked. She eventually made it out. But I, alas, remain cursed. Now my son is working his first job at a hugely popular local ice cream joint. He's got plenty of time to figure his life out and he has taken a keen interest in baking. I give him lots of tips and guidance but he does the lion's share of the work.Wowzers, Your family is talented in the taste buds and presentation departments
A very merry birthday to you, good sir! May it be the most delicious year yet drool
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That ice cream shop should be a huge draw for girls. I'd be giving him advice on pulling some action instead.
Speaking of ice cream - The latest thing out of the ice cream machine is a coconut-lime-ginger-matcha (green tea) "vegan ice cream" (the coconut is coconut milk, and at least one member of the household has lost tolerance for lactose.) We also do a lot of sorbet, but it's nice to poke into something that is a bit more like ice cream without upsetting digestion.
A bit of winging it as it was combining leftover bits and adding the matcha rather than measuring everything from scratch, it's a bit softer than the usual, but not too much so. And very tasty indeed....
A bit of winging it as it was combining leftover bits and adding the matcha rather than measuring everything from scratch, it's a bit softer than the usual, but not too much so. And very tasty indeed....
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I like matcha (tea and ice cream). I can see it blending really well with the coconut.
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An earlier rendition that has somehow evaporated
was (more) matcha and coconut milk, with a touch of rosewater and lemon (down in the "you shouldn't notice it as such, but it's adding subtle complexity" range.) I also use rosewater at slightly higher (more noticeable) levels as the not very secret ingredient in lemonade and lemon sorbet.That one, there's actually a recipe for, and it's a bit stiffer than this one (add a bit more sugar or a little alcohol if looking for a softer consistency.)
2 Tablespoons/30ml Matcha green tea powder.
1 cup sugar
1 13.5 oz can coconut milk (15 oz can probably fine)
1 teaspoon/5 ml lemon juice
1 teaspoon/5 ml rose water
Water to make 4 cups/950 ml
Heat 12 oz/375 ml water, stir in matcha powder let steep a bit (several minutes), stir in sugar (not essential, but helps pull some of the flavor out into the liquid)
Blend with the coconut milk and ice to make the volume while bringing down the temperature (if going for speed) or water if you have time to pre-chill for several hours or overnight before churning.
If making the mix in advance you could also brew more water with the matcha.
Add lemon juice and rose water when cooled.
Churn in sorbet, gelato or ice cream machine, or any alternate method that works for you. Depending on machine you may want to adjust recipe size, or churn in batches.
When having a machine breakdown I've gotten acceptable results from ice and salt in a cooler with tall/narrow containers of mix, and scraping the sides of the container with a spatula every few minutes. I've also seen (search the web) a "two-bag" method where you put the mix in a zip-loc bag and put that bag in a larger bag with ice and salt, then mash the whole mess about, if you lack ice cream equipment. I happen to love my self-refrigerating gelato/sorbet machine but I've used many other methods with success over time, and they are a bit of scratch unless you hit a great deal at the second hand store. But sooo convenient...
The salt nuts would have you add some salt (perhaps half a teaspoon) but I think most of "salt brings out the flavor" is "salt brings out the flavor if you consistently eat far too much salt" so I don't do that, and I often find things made by those people have a detracting note of too much salt to them. YMMV.
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I adore rose water. I'll try this next weekend. Thanks.An earlier rendition that has somehow evaporated
That one, there's actually a recipe for, and it's a bit stiffer than this one (add a bit more sugar or a little alcohol if looking for a softer consistency.)
2 Tablespoons/30ml Matcha green tea powder.
1 cup sugar
1 13.5 oz can coconut milk (15 oz can probably fine)
1 teaspoon/5 ml lemon juice
1 teaspoon/5 ml rose water
Water to make 4 cups/950 ml
Heat 12 oz/375 ml water, stir in matcha powder let steep a bit (several minutes), stir in sugar (not essential, but helps pull some of the flavor out into the liquid)
Blend with the coconut milk and ice to make the volume while bringing down the temperature (if going for speed) or water if you have time to pre-chill for several hours or overnight before churning.
If making the mix in advance you could also brew more water with the matcha.
Add lemon juice and rose water when cooled.
Churn in sorbet, gelato or ice cream machine, or any alternate method that works for you. Depending on machine you may want to adjust recipe size, or churn in batches.
When having a machine breakdown I've gotten acceptable results from ice and salt in a cooler with tall/narrow containers of mix, and scraping the sides of the container with a spatula every few minutes. I've also seen (search the web) a "two-bag" method where you put the mix in a zip-loc bag and put that bag in a larger bag with ice and salt, then mash the whole mess about, if you lack ice cream equipment. I happen to love my self-refrigerating gelato/sorbet machine but I've used many other methods with success over time, and they are a bit of scratch unless you hit a great deal at the second hand store. But sooo convenient...
The salt nuts would have you add some salt (perhaps half a teaspoon) but I think most of "salt brings out the flavor" is "salt brings out the flavor if you consistently eat far too much salt" so I don't do that, and I often find things made by those people have a detracting note of too much salt to them. YMMV.
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I keep this posted on the door at my kitchen at work for all the staff to see. Because truer words have never been spoken or more accurately described the position. I'm glad that while I was off today my sous chef (it looks like) appropriately graffitied it. RIP indeed.
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I've never seen his show, but people are recommending it to me now. I'll have to see it when I'm not drowning in things to do.
In today's episode of Chefs Eat Weird Stuff: one of my go to meals at work is tomatoes sautéed in EVOO until they are almost black and the juice is thickend. Toss in some onions and cook more. Season with S&P. Toss in some potato chips and spinach. Cook the spinach down and toss in some cheese. Wrap it in a tortilla. Enjoy.
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Whiskey Sour: 3 oz Bourbon, 3/4 oz Rosemary Simple Syrup, 3/4 oz Lemon Juice, Luxardo Cherry. Put ice and cherry in a highball glass. Mix drink ingredients in a cocktail shaker with ice. Shake, strain, enjoy.
Note: I don't always like a lot of garnish in my glass but feel free to add a half moon of orange or lemon.
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Note: I don't always like a lot of garnish in my glass but feel free to add a half moon of orange or lemon.
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I'm making the birthday cake for Version2.0 (my 17th offering). In progress is Harry and Meghan's Royal Wedding Cake: Lemon & Elderflower Scented Cake with Lemon Cream Filling and an Elderflower Buttercream.
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You should drink that with a sea foam green P Bass.
Is mint cream like the crème de menthe liquer?
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The frosted result:
I have to say that this is one of the most incredible cake batters I have ever worked with. I suppose there's a reason Claire Ptak got the Royal Wedding gig.
I have to say that this is one of the most incredible cake batters I have ever worked with. I suppose there's a reason Claire Ptak got the Royal Wedding gig.
Speaking of cake, here is my attempt for an unicorn cake for my daughter's birthday. 1st time using « fondant » for me, I ended up with a South Park unicorn, but the girl was very pleased.
I worked 20+ years in the wine business. I'm often asked about wine pairings. This one is...a challenge.
Mogen David 20/20, of course. Better known as Mad Dog to the cognoscenti living under the bridge. They know a thing or three about dystopia, dyspepsia, and nightmares.I worked 20+ years in the wine business. I'm often asked about wine pairings. This one is...a challenge.
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