The food and drink forum blog thread.

[RAGER]

Making paste for my fermented ribs. Although they're nice to really fermented as I put them in the fridge right away. They'll be ready to cook in about a week.

[renfield]

dinner last night was a fucking poem

[mortlock]

Looks pretty damn awesome. Whats the pieces of the christmas tree on the grill for?

[renfield]

rosemary just to flavor the smoke a little

[RAGER]

Oh hell yeah.

The other night was laap muu with the usual suspects nam prik plaa and nam prik kha




But my favorite is Jin tup/muu yang. Snuck a couple ribs out of the ferment batch and I bought a pluma cut from Tails and Trotters. Yum.

[Lumpy]

I heart Larb. One of my favorite meals is laap moo, khao niaow (sticky rice) and som tum Thai (pet pet or extra hot)

If that makes me a basic bitch, I'm okay with that.

[Lumpy]

Make Ice Cream in a Mason Jar
If you are over quar-baking, iced confections might be the next thing.

Making ice cream at home feels like alchemy, a complex process of mixing and cooling.

Now that summer is fast approaching, maybe try it out. You don't even need a fancy ice-cream maker. All you really need is heavy cream, a Mason jar and strong forearms. It's a fun at-home project and so easy a child could be in charge.

Basic Mason Jar Ice Cream

Ingredients

1 cup heavy cream

1 ½ tablespoons granulated sugar

1 ½ teaspoons vanilla extract

A pinch of salt

A 16 oz Mason jar, of course.
Yield: About three servings.

Steps

1. Pour the cream, sugar, vanilla and salt into the jar, and screw on the lid tightly.

2. Shake vigorously, until the cream thickens and almost doubles in size, which should take about five minutes. You'll know you're done when the mixture doubles in volume and is about the consistency of brownie batter.
3. Freeze for at least 3 hours. Then eat. You're welcome.

Or, add a twist

You could, if you're daring, spruce it up. Here are some ideas on what to add to the recipe above.
Berry Ice Cream. If you want the flavor mixed-in, blend ½ cup of fresh berries and add it to the mixture before you freeze it. (You can also cheat: a tablespoon of jam will work.) If you prefer chunks, cut up the berries. Voilà.


Chocolate Peanut Butter Ice Cream. Add 1 teaspoon of peanut butter to the mixture and shake. If you want the chocolate blended in, squeeze in 1 teaspoon of syrup. But if you're going for a marbled effect, swirl in the syrup at the end and give your mixture a quick stir with a spoon.

Earl Grey Tea Ice Cream. Add 1 teaspoon each of lemon juice and honey. To infuse the tea flavor, take ½ cup of the cream. Heat it, and steep two bags of Earl Grey tea. Remove them. When the cream cools, add it to the jar and shake.

Chunky Chocolate and Nut Ice Cream. The nuts are easy: Add 1 tablespoon of whatever kind of nuts you choose. (Pecans are buttery and yummy. Just saying.) Add chocolate pieces. A note: Mini-chips will work better than chunks. You're only making a little bit, after all.

Rosemary Olive Oil Ice Cream. Whoa, right? Add 1 tablespoon of olive oil, which will make the ice cream extra creamy. As with the Earl Grey version, heat up half the cream and add four sprigs of fresh rosemary. Strain, cool, add, shake, freeze and eat.

The possibilities are endless. For caramel ice cream, just chop candies into the mix. For banana, blend it first. Coconut is a no-brainer, but make sure the pieces are small and fine. (A pinch of salt on top brings out the flavors.) It will be delicious. It's ice cream, after all.

https://www.nytimes.com/2020/05/09/at-home/virus-make-ice-cream-in-a-mason-jar.html?algo=bandit-home&fellback=false&imp_id=401225052&imp_id=188936773&action=click&module=Smarter%20Living&pgtype=Homepage

[RAGER]

That's a meal I enjoy also but I really like the chewy smoky grilled meat 

[lftwng4]

Make Ice Cream in a Mason Jar
If you are over quar-baking, iced confections might be the next thing.

Making ice cream at home feels like alchemy, a complex process of mixing and cooling.

Now that summer is fast approaching, maybe try it out. You don't even need a fancy ice-cream maker. All you really need is heavy cream, a Mason jar and strong forearms. It's a fun at-home project and so easy a child could be in charge.

Basic Mason Jar Ice Cream

Ingredients

1 cup heavy cream

1 ½ tablespoons granulated sugar

1 ½ teaspoons vanilla extract

A pinch of salt

A 16 oz Mason jar, of course.
Yield: About three servings.

Steps

1. Pour the cream, sugar, vanilla and salt into the jar, and screw on the lid tightly.

2. Shake vigorously, until the cream thickens and almost doubles in size, which should take about five minutes. You'll know you're done when the mixture doubles in volume and is about the consistency of brownie batter.
3. Freeze for at least 3 hours. Then eat. You're welcome.

Or, add a twist

You could, if you're daring, spruce it up. Here are some ideas on what to add to the recipe above.
Berry Ice Cream. If you want the flavor mixed-in, blend ½ cup of fresh berries and add it to the mixture before you freeze it. (You can also cheat: a tablespoon of jam will work.) If you prefer chunks, cut up the berries. Voilà.


Chocolate Peanut Butter Ice Cream. Add 1 teaspoon of peanut butter to the mixture and shake. If you want the chocolate blended in, squeeze in 1 teaspoon of syrup. But if you're going for a marbled effect, swirl in the syrup at the end and give your mixture a quick stir with a spoon.

Earl Grey Tea Ice Cream. Add 1 teaspoon each of lemon juice and honey. To infuse the tea flavor, take ½ cup of the cream. Heat it, and steep two bags of Earl Grey tea. Remove them. When the cream cools, add it to the jar and shake.

Chunky Chocolate and Nut Ice Cream. The nuts are easy: Add 1 tablespoon of whatever kind of nuts you choose. (Pecans are buttery and yummy. Just saying.) Add chocolate pieces. A note: Mini-chips will work better than chunks. You're only making a little bit, after all.

Rosemary Olive Oil Ice Cream. Whoa, right? Add 1 tablespoon of olive oil, which will make the ice cream extra creamy. As with the Earl Grey version, heat up half the cream and add four sprigs of fresh rosemary. Strain, cool, add, shake, freeze and eat.

The possibilities are endless. For caramel ice cream, just chop candies into the mix. For banana, blend it first. Coconut is a no-brainer, but make sure the pieces are small and fine. (A pinch of salt on top brings out the flavors.) It will be delicious. It's ice cream, after all.

https://www.nytimes.com/2020/05/09/at-home/virus-make-ice-cream-in-a-mason-jar.html?algo=bandit-home&fellback=false&imp_id=401225052&imp_id=188936773&action=click&module=Smarter%20Living&pgtype=Homepage

Back in the 70's, my folks used to make home-made ice cream.  Plain vanilla, but it was the best.

[RAGER]

And then I'd bugger my cousin in the outhouse.

[Lumpy]

I can get heavy cream and sugar at my corner deli. Maybe pick up a can of peaches for peach ice cream (I've never really had a good one, maybe homemade is the way to go). I just so happen to have mason jars, so I finally see a recipe I can use (I don't have the counter space to make bread).

The pay wall at the NY times sucks, so I'm posting the ice cream recipe for my own benefit too.

Nachos for breakfast. Because I'm an adult, and I can make appropriate life choices.

#blogging

[RAGER]

Ny times should be free right now.

[Muffin Man]

You chef's cookings looks juuuust fine

[Lumpy]

Been making this Greek salad a lot lately. Mostly the same as the Mexican style salad I make.

Green pepper, tomato, cucumber, small red onion (seeded and diced)
8 oz chicken breast, diced
4 oz feta cheese, diced
A grip of cured black olives (10-20), pitted and cut in half (don't use the canned ones)
A few pepperoncini on top

Dressing:
Half tin of flat anchovies, drained and mashed
Big clove of garlic, minced
equal amounts balsamic vinegar and olive oil (about 1/4 cup each)
scant teaspoon of dijon mustard to emulsify oil and vingear
Scads of fresh cracked black pepper

Mash anchovies and mix dressing with a fork. I use a knife on the anchovies too.

It can be dinner for two people, if the veggies and chicken are on the bigger side. Otherwise, makes a lumberjack size portion for one. In a restaurant Greek salad, the anchovies are usually laid out individually, and the vegetables are in big pieces (green pepper rings etc). I like to cut everything up small, and get a little bit of everything in every bite.

This bowl is huge, like a small punch bowl. The low evening light makes everything look a little grey. Trust me, this is a flavor explosion. I eat it with a soup spoon.

[socket]

plain vanilla is the best flavor of ice cream in general. and it's tan! SMASH!

[Muffin Man]

[Lumpy]

I think he means Rum Raisin?

[Lumpy]

Just kidding, vanilla ice cream is amazing if you can find a good one. But not all of them are good. I haven't had Breyers in years but I used to think their vanilla ice cream was good.

[socket]

    thanks, etc

[RAGER]

Had a few spoonfuls of Tillamook Udderly Chocolate after these we had these white bread tacos ?

[renfield]

Black olives

[RAGER]

Black Olives Matter.

[neighbor664]

I'm definitely doing that ice cream. Here's some homemade donuts I made. The recipe claimed to be a Krispy Kreme knock off. Not quite, but good.






Sent from my iPhone using Tapatalk

[socket]

should i bm you my address?

[Lumpy]

Black olives

I don't get it.