[personal profile] radhardened
For my future self and anyone else who's interested:

This vegan mint chip ice cream recipe is the bomb. By far my greatest success with vegan ice cream has been using coconut cream, like this one does. I'd originally meant to use the mint from my garden for this, but time got away from me. Also, I admit to adding a little mint extract to the base, but even then tasters remarked on how natural the mint tasted.

If I want to smoke eggs in my 165°F electric smoker, I need to hard—not soft—boil them first, because the smoker is not going to cook them any further. And I need to at least crack if not entirely remove the shells in order for the smoke to penetrate the albumen.

Zakkokumai 雑穀米 (mixed grains) may be tasty, but it cannot be eaten with chopsticks on its own. Mix some in with regular white rice and steam them together for a result that can be eaten with chopsticks.

(no subject)

Date: 2015-11-15 10:52 pm (UTC)
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
From: [personal profile] jesse_the_k
Those are tasty culinary notes :,)

Do you happen to have any experience with rice pudding / baked custard using coconut milk? I'm not trying to avoid dairy so much as I love the taste of coconut milk, but my pudding management skills are weak.

(no subject)

Date: 2015-11-19 10:20 pm (UTC)
selki: (Default)
From: [personal profile] selki
Hi Jesse, long time no see (Wiscon a few years ago). I was trying to make curried pumpkin clafoutis (somewhere between custard and souffle) a couple of months ago with jarred cream of coconut but I ended up making a sort of baked pudding instead. It sliced like brownies. Let me know if you want me to try to replicate the recipe (I was kind of winging it from a regular clafoutis recipe).

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