OT: The Food & Drinks Thread Part Trois

[groovejuice]

Quit switching your avatar! I’m a visual learner.

My avatar before Bourdain was another pic of Frank Zappa, so at least I'm somewhat consistent.

 

[Per Sjoblom]

@Lshap, so the the bacon washed bourbon isn't bad. It's certainly interesting and worth trying. I don't think it's necessarily something I'll need to make again though.

I have a decent ice cream maker with built in freezer (it weighs a ton) and I made bacon and maple syrup ice cream that was a success at work for our potluck. I cooked the bacon in the oven after dipping them in maple syrup until they were crispy, then I crumbled them into approx. 2 millimeter pieces. I made a custard with 7.5 parts of 40% fat old fashioned heavy whipping cream, 6 egg yolks, sugar and 2.5 parts of skim milk. Once the custard started to look like very soft ice cream in the ice cream maker I added the bacon plus a swirl of maple syrup. In another 10-15 minutes if was a large batch of frozen bacon custard. The mix between salty and sweet was very tasty.

 

[groovejuice]

I have a decent ice cream maker with built in freezer (it weighs a ton) and I made bacon and maple syrup ice cream that was a success at work for our potluck. I cooked the bacon in the oven after dipping them in maple syrup until they were crispy, then I crumbled them into approx. 2 millimeter pieces. I made a custard with 7.5 parts of 40% fat old fashioned heavy whipping cream, 6 egg yolks, sugar and 2.5 parts of skim milk. Once the custard started to look like very soft ice cream in the ice cream maker I added the bacon plus a swirl of maple syrup. In another 10-15 minutes if was a large batch of frozen bacon custard. The mix between salty and sweet was very tasty.

That sounds incredibly good!

 

[groovejuice]

I've made an avocado ice cream with avocados, coconut cream, heavy cream, fresh basil, palm sugar, fresh lime juice and lime zest. It's very, very good.

 

[Mrb1p]

Speaking of avocado in desserts, I used to make an avocado mousse a few years back. It was probably the item that sold the most Ive ever whipped up.

 

[cphabs]

My avatar before Bourdain was another pic of Frank Zappa, so at least I'm somewhat consistent.

Lol

 

[Per Sjoblom]

That sounds incredibly good!

It was very good. Not my idea though, I watch it on a British cooking show on BBC iPlayer and there is a restaurant in Stockholm called The Olson Brothers where we went when I was back in Sweden and they had garlic ice cream. The we has Salt $ Straw in downtown Portland where there can be lines half a block during summers and where I peach ice cream with marrow and pear and blue cheese ice cream. They have regular flavours but also some very different ones as well.

Ice Cream Flavors - Seasonal & Classics | Salt & Straw

It looks they have opened places in California and Seattle as well. I only went there twice and it is really not worth waiting 30-45 minutes on a summer's evening for ice cream.

 

[groovejuice]

I think I'd be happy with any of those wild flavours. I like innovation.

 

[GoodKiwi]

Did you make the ends thinner than the center of your dumpling ? Makes it leak 100% of the time if you don't IMO.
Otherwise, it may be for molecular reasons or something, there's like a 40 celsius difference between the liquifying points, that may be it, I don't know.

No, I did not. Never knew about that technique.

 

[GoodKiwi]

My avatar before Bourdain was another pic of Frank Zappa, so at least I'm somewhat consistent.

I don't mean to be rude, but I find that your avatar has gotten worse.

 

[Mrb1p]

No, I did not. Never knew about that technique.

Ah ! There you go, this might just be it. Next time, rol it out with a pin, and just roll the edges out in a circular manner, either with you hand (Trickier IMO), or with a pin (Longer, but better.)

 

[groovejuice]

I don't mean to be rude, but I find that your avatar has gotten worse.

Bourdain was the Zappa of chefdom. And I'm not kidding. Very similar in politics, genius, creativity and impatience with morons.

 

[Tighthead]

I think I'd be happy with any of those wild flavours. I like innovation.

So much ice cream is sweet beyond words.

I rarely have chocolate or ice cream, but I find I need it with lots of nuts to add some salty.

 

[GoodKiwi]

Ah ! There you go, this might just be it. Next time, rol it out with a pin, and just roll the edges out in a circular manner, either with you hand (Trickier IMO), or with a pin (Longer, but better.)

It was challenging enough to be rolling out the dough by hand. I did buy one of those small dumpling rolling pins, but I found it to be a nightmare to use.

 

[Mrb1p]

It was challenging enough to be rolling out the dough by hand. I did buy one of those small dumpling rolling pins, but I found it to be a nightmare to use.

Maybe your dough was too humid ? It shouldnt be too hard to roll out.

 

[angusyoung]

I've been meaning to change mine. I could post a pic of myself and it would look pretty much like my current one.

Nicely done! kind of like the drapes matching the rug now.

 

[angusyoung]

Bourdain was the Zappa of chefdom. And I'm not kidding. Very similar in politics, genius, creativity and impatience with morons.

Very sharp and insightful wit.

 

[Runner77]

Arrogant and pompous,the MB of cooking. lol.

View attachment 283269View attachment 283271

That muscle bound chef has one of the most annoying, condescending tones and personalities and yet ... he's a force of nature. He managed to propel himself into pretty lucrative TV opportunities.

I can't believe he parlayed his bar rebuild tacky show into some kind of spinoff where he acts like a pseudo psychologist and bypasses the restaurant/bar thing altogether.

He's got good genes, though. But somehow, they didn't translate to his face. I'm pretty sure he wouldn't pass @DAChampion 's litmus test for male attractiveness features.

 

[Runner77]

My roommate is a graduated cook and sommelier, who has worked in the past with a Michelin-starred chef and now serves in a top 10 restaurant in the country, so if I need any advice on food or wine I just shout his name across the appartment. Bretty cool.

Does your friend have any under the radar cheap red wines to suggest? I'm told you get a lot of quality for very little from Bulgarian wines. Would love some suggestions. Thanks in advance.

 

[Toene]

Does your friend have any under the radar cheap red wines to suggest? I'm told you get a lot of quality for very little from Bulgarian wines. Would love some suggestions. Thanks in advance.

Ok Ill get back to you. What do you usually like? What do you mean by cheap?

 

[angusyoung]

Does your friend have any under the radar cheap red wines to suggest? I'm told you get a lot of quality for very little from Bulgarian wines. Would love some suggestions. Thanks in advance.

From what I've heard,this is pretty good for under 10$,available at SAQ. Romanian.

 

[peate]

From what I've heard,this is pretty good for under 10$,available at SAQ. Romanian.

If it's Pinot Noir, I'm in.

 

[Runner77]

Ok Ill get back to you. What do you usually like? What do you mean by cheap?

$10-$20

Like reds, Cabernets and Shiraz, not too strong.

Thx for doing this.

 

[Runner77]

From what I've heard,this is pretty good for under 10$,available at SAQ. Romanian.

Thank you Sir. I’ll look into it.

 

[Toene]

Canet Valette Saint-Chinian Antonyme 2018 | SAQ.com

D'Arenberg The Footbolt Shiraz 2017 | SAQ.com

Jean-Paul Daumen Méditerranée 2017 | SAQ.com

Jérôme Quiot Ventoux 2018 | SAQ.com

The last one, I offered to my mother-in-law from Bordeaux and she liked it, and it is kind of blasphemy for a bordelaise to like a wine not from there haha. @Runner77