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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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In article >,
Melba's Jammin' > wrote: > In article > >, > Cindy Fuller > wrote: > > > So Barb, when do you find out how you did? With luck, the > > old-lady-home-economics teachers who stiffed you last year won't be > > judging this year. > > > > Cindy > > Au contraire -- I was not stiffed last year -- I knocked 'em dead and > came away with 8 'special' awards above and beyond the regular Fair > prizes. Tres cool. I luvved the retired home ecs. Nice women. I've > figured out who a couple of the judges are, generally speaking, but I > don't know how they operate or who judges what. Part of the mystery. > "-) The Great Minnesota Get-Together opens on Thursday, August 25. > I'll find out that morning. Right now, IBePooped. Just finished a > batch of Ginger Peachy Jam and somewhere during the day it got blinkin' > hot! Jeez. Don't call the vice squad - I don't have many threads on! Must have been a senior moment on my part. I do recall that you got stiffed a couple of years ago and were not happy about it. Cindy -- C.J. Fuller Delete the obvious to email me |
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Melba's Jammin' > wrote:
> I noticed that blackberries were $5 a pint at the Mps farmers market on > Saturday morning. Well, everything is relative. Surely it is not too much for your favourite recipe? For those still unaware of your true inclinations, the fabulous recipe, which comes from <http://www.foodandwinelovers.com.au/recipes.php?id=204&seriesID=4&episodeID=45>, follows below. I have no idea what "coffee salt" and "quenelle" (is a quenelle-like shape being referred to?) mean in the context... maybe you can enlighten us? Bubba Blackberry Beetroot Soup with Parsnip Ice Cream Raymond Capaldi Ingredients: Blackberry Beetroot Soup 500g blackberries 800g cooked beetroot 60g icing sugar 100ml mineral water Parsnip Ice Cream 400g small parsnips 100g sugar Egg yolks Vanilla pod UHT milk or sheep's milk 5 coffee beans Cream Suggested garnishes 100g candied beetroot 18 blackberries Mint 50g lemon curd Coffee salt Method: Blackberry Beetroot Soup The blackberry soup is better made 24 hours before. Place the blackberries in a bowl with a cooked beetroot. Sprinkle with icing sugar. Leave in warm place for one hour, then break up with fork. Do not use liquidisers as this will lose the colour. Pass through muslin overnight. Parsnip Ice Cream 1. Roast the parsnips with the sugar on slow oven, 100°C, until cooked. Stir the parsnips every 10 minutes so that they are covered all round, cool down once ready 2. Simmer the milk to 60°C with the vanilla pod and coffee beans in a heavy-based pan 3. Whisk on to the eggs. Place the parsnips/egg mix in liquidisers, blend for 10 mins until smooth. Pass through muslin 4. Return to cleaned saucepan, place on low heat 5. Stir continuously with wooden spoon, until the mixture coats back of spoon 6. Pass through a fine strainer into a bowl 7. Freeze in an ice cream machine Plating Place candied beetroot in bowl, quenelle lemon curd, then pour chilled soup into the bowl. Quenelle the ice cream, sprinkle the coffee salt. Serve TIP Coffee beans bring out the flavour of vanilla |
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Victor Sack wrote: > Melba's Jammin' > wrote: > > >>I noticed that blackberries were $5 a pint at the Mps farmers market on >>Saturday morning. > > > Well, everything is relative. Surely it is not too much for your > favourite recipe? For those still unaware of your true inclinations, > the fabulous recipe, which comes from > <http://www.foodandwinelovers.com.au/recipes.php?id=204&seriesID=4&episodeID=45>, > follows below. I have no idea what "coffee salt" and "quenelle" (is a > quenelle-like shape being referred to?) mean in > the context... maybe you can enlighten us? > > Bubba > > > Blackberry Beetroot Soup with Parsnip Ice Cream > Raymond Capaldi > Bubba, This time, I am ashamed of you. ( Once again, as Barbara would say, You Prevert!!! |
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On Thu 18 Aug 2005 08:49:33p, Melba's Jammin' wrote in rec.food.cooking:
> In article >, > (Victor Sack) wrote: > >> Melba's Jammin' > wrote: >> >> > I noticed that blackberries were $5 a pint at the Mps farmers market >> > on Saturday morning. >> >> Well, everything is relative. Surely it is not too much for your >> favourite recipe? For those still unaware of your true inclinations, >> the fabulous recipe, which comes from >> <http://www.foodandwinelovers.com.au/...riesID=4&episo >> de ID=45>, >> follows below. I have no idea what "coffee salt" and "quenelle" (is a >> quenelle-like shape being referred to?) mean in >> the context... maybe you can enlighten us? >> >> Bubba > >> Blackberry Beetroot Soup with Parsnip Ice Cream >> Raymond Capaldi >> >> Ingredients: >> Blackberry Beetroot Soup > >> Suggested garnishes >> 100g candied beetroot >> 18 blackberries >> Mint >> 50g lemon curd >> Coffee salt >> >> Method: >> Blackberry Beetroot Soup > >> Parsnip Ice Cream > >> > My God, Victor!! I think these are the most abominable yet! I think > it's going to take more than one candle to save you, Bubba. Parsnip Ice > Cream? Jesus! Yeah, like *I'm* going to know what quenelle means in > this context. Like I know what it means in some *other* context!! My > stomach churns. But, do look for my other post - new subject, I > haven't decided what it will be, though. "-0) I wonder if German > psychiatrists are any good. . . . At what? :-) -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-3, 08/17/2005 Tested on: 8/18/2005 8:52:58 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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Victor Sack wrote:
> Melba's Jammin' > wrote: > > >>I noticed that blackberries were $5 a pint at the Mps farmers market on >>Saturday morning. > > > Well, everything is relative. Surely it is not too much for your > favourite recipe? For those still unaware of your true inclinations, > the fabulous recipe, which comes from > <http://www.foodandwinelovers.com.au/recipes.php?id=204&seriesID=4&episodeID=45>, > follows below. I have no idea what "coffee salt" and "quenelle" (is a > quenelle-like shape being referred to?) mean in > the context... maybe you can enlighten us? > > Bubba > > > Blackberry Beetroot Soup with Parsnip Ice Cream > Raymond Capaldi > I'm still trying to get my head around the *parsnip* ice cream. |
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On Fri, 19 Aug 2005 10:47:19 -0400, ~patches~
> wrote: >Victor Sack wrote: > >> Melba's Jammin' > wrote: >> >> >>>I noticed that blackberries were $5 a pint at the Mps farmers market on >>>Saturday morning. >> >> >> Well, everything is relative. Surely it is not too much for your >> favourite recipe? For those still unaware of your true inclinations, >> the fabulous recipe, which comes from >> <http://www.foodandwinelovers.com.au/recipes.php?id=204&seriesID=4&episodeID=45>, >> follows below. I have no idea what "coffee salt" and "quenelle" (is a >> quenelle-like shape being referred to?) mean in >> the context... maybe you can enlighten us? >> >> Bubba >> >> >> Blackberry Beetroot Soup with Parsnip Ice Cream >> Raymond Capaldi >> >I'm still trying to get my head around the *parsnip* ice cream. I had an email from Kay Hartman in which she mentioned making mustard ice cream. My abhorance of mustard is well-documented here. After reading about M ice cream, I shuddered for over 5 minutes =:-o TammyM, has heard tales of garlic ice cream made in Gilroy, CA for the garlic festival |
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Tammy wrote:
> heard tales of garlic ice cream made in Gilroy, CA for the > garlic festival After eating garlic all day at the festival, you don't really notice the garlic flavor in the ice cream. The ice cream that I tried was actually vanilla-garlic ice cream, but it wasn't anything special. I've got a recipe for a lemon-garlic sorbet that I've made for garlic lovers before; it's not bad, but really, the garlic flavor seems to just be there for novelty. Bob |
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TammyM wrote:
> On Fri, 19 Aug 2005 10:47:19 -0400, ~patches~ > > wrote: > > >>Victor Sack wrote: >> >> >>>Melba's Jammin' > wrote: >>> >>> >>> >>>>I noticed that blackberries were $5 a pint at the Mps farmers market on >>>>Saturday morning. >>> >>> >>>Well, everything is relative. Surely it is not too much for your >>>favourite recipe? For those still unaware of your true inclinations, >>>the fabulous recipe, which comes from >>><http://www.foodandwinelovers.com.au/recipes.php?id=204&seriesID=4&episodeID=45>, >>>follows below. I have no idea what "coffee salt" and "quenelle" (is a >>>quenelle-like shape being referred to?) mean in >>>the context... maybe you can enlighten us? >>> >>>Bubba >>> >>> >>> Blackberry Beetroot Soup with Parsnip Ice Cream >>> Raymond Capaldi >>> >> >>I'm still trying to get my head around the *parsnip* ice cream. > > > I had an email from Kay Hartman in which she mentioned making mustard > ice cream. My abhorance of mustard is well-documented here. After > reading about M ice cream, I shuddered for over 5 minutes =:-o > > TammyM, has heard tales of garlic ice cream made in Gilroy, CA for the > garlic festival Then there is the legendary trout ice cream from iron chef. -- Del Cecchi "This post is my own and doesn’t necessarily represent IBM’s positions, strategies or opinions.” |
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Margaret Suran > wrote:
> Victor Sack wrote: > > > > Blackberry Beetroot Soup with Parsnip Ice Cream > > Raymond Capaldi > > > Bubba, This time, I am ashamed of you. ( Once again, as Barbara > would say, You Prevert!!! Barb has never been one for euphemistic misspellings and would never say any such thing! She would say "pervert" or "perv" (which, to that beet lover, is an endearment). Bubba |
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