leasingthisspace
Senior Cook
- Joined
- May 20, 2012
- Messages
- 145
Time to start painting.
Should work.
NoraC said:Welcome! It is a great place to play with your food. One of my first inspirations to really pursue cooking was a World War One Army cook's manual left in a my grandmother's house by an uncle who had served. It really opened my eyes to the manageable but technical things that go into putting food on the table. Thank you for your service.
What if my robe is blue and I spray paint it purple?
Sounds good to me...<coming from the one with SHINY purple shoes>
Sadly no. But if its dark maybe nobody would notice.
We'll notice--we like purple (and purple spraySadly no. But if its dark maybe nobody would notice.
My kitchen looks like that right now--I made chocolate ice cream and for some reason, I have chocolate and salt everywhere.Talking about dirty shoes today I got messy at work. Normally I work at nights like 10pm to 5am. I have a crew of 5 and we have plenty of space in the kitchen but today I worked days and had one tiny table.
I made a ton of desserts and ended up looking like I'm wearing something from everything I made.
I made rhubarb ice cream a couple of weeks ago. This was more Mexican inspired with lime, peppercorns, and a hot pepper. I posted the link re: inspiration in the Homemade Ice Cream thread. I didn't follow the recipe exactly (I rarely do) but used it for my jumping off point. Ice cream is my theme for the summer. I can hardly wait for strawberry season (I want to make buttermilk-strawberry ice cream). I finally have an ice cream maker that I like and gives me the results I want. I made avocado ice cream last summer...hope to make it again. Hopefully, I won't end up gaining 50 lb!I enjoy making ice cream. I like crazy flavor combinations.
I am in the process of moving--couldn't find the raspberry syrup...thought it was in the cupboard with the vinegars, but it might still be at the farm. So I didn't add that, this time. Did you like the combination? I used dark, bittersweet, and white chocolate. I thought about adding grated chocolate to it at the end, but it is quite chocolatey, so I skipped that. I infused two .... scot's bonnet? peppers? I bought them in TX--they are dried and very, very hot. There's another name for them as well-I know them when I see them and when we have them in the garden.That's awesome. I've made a dark chocolate I think I started with 85% and a splash of raspberry for some sweet and I think there were 2 peppers in it. I roasted them first. I hardly ever follow a recipe exactly. I usually make my own based off someone else.