Figured I'd post some of my recent Ice Cream adventures. Made a ginger ice cream a while back that turned out very well indeed. Trick is to make sure you cook it out, so the ginger rounds off into the milk, and let it chill before churning
Also did a Kaffier Lime and Coconut ice cream which worked out. Tried one with chilli also, it was ok, I think chilli/chocolate works better if I was to do a chilli icecream. The coconut/lime combo is a tad too... clean for chilli... it works but that flavour combo just goes better with savoury
This week's icecream, having a go at Easter flavours. So got out some cinnamon to try and be a bit "hot cross buns". But then for some reason figured nutmeg, ginger, apple. Worked alright but is basically like an apple crumble icecream rather than an "Easter" one. Maybe I cut the nutmeg next spin around and go a bit more cinnamon/raisin
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To make good instant gravy from seasoning packs stir it into the water thoroughly leaving no lumps, and then constantly stir it with it cooking on medium-low heat on the stove until it thickens and remove it from the burner. Serve within 5-10 minutes for hot lump-free and tasty gravy! Works with pretty much any flavour of gravy!
@WiiWareWave a nice little trick is hold a small strainer partly immersed in the liquid and whisk your powder and/or flour within it to catch any lumping
Everyone in my family was sick except for me, so I made dinner...
It was "Egg Roll in a Bowl," with "Garlic Buttered Rice." The recipe was from Mel's Kitchen Cafe (possibly the greatest recipe blog/website ever, no joke) and turned out really well, salt I don't have a picture because we ate it all.
@Zuljaras late to reply but... those look amazing! I cannot get enough of those anytime we have them! My grandma is Japanese and she makes pork and chicken gyozas, but my personal favorites are her cheese stuffed ones, which are what they sound like.
@Zuljaras Oh my gosh how come I’ve never heard and seen this thread? That looks freaking tasty, and it looks like you’ve done a really good job on those. Reminds me of a lot of the dumplings and wontons I’ve eaten at Asian restaurants.
While I’m here I’ll just talk about some tasty lentil bean soup I made a few weeks ago.
If I remember, I used chorizo, lentils, jalapeños, garlic, and onion for it and made it with my mom. What we did first was cutting up the vegetables (jalapeños, garlic and onion) and putting them to sauté on a pan with cooking oil. The jalapeño was cut into circles, and the garlic and onion was minced up together.
Then, after the vegetables sautéd well on the pan, I used a pack of chorizo and put it in with the vegetables and let them cook together, though you have to make sure the chorizo doesn’t stick to the pan, cuz some of it did with us at least despite using oil.
After, I took out an instant pot and filled it up with water and put some lentils in. I should note that the dry lentils were already cleaned previously. You obviously need to clean a bag of lentils every time you will make a dish with them.
When the chorizo and vegetables were cooked and done, I put them all in with the lentils and let them sit and cook in the instant pot. Times could vary for how long lentil soup cooks and I can’t exactly remember the time I cooked it, but it takes around 50 mins to an hour for lentil soup to cook from most recipes I found online.
When the soup finished cooking, we put in salt, pepper and some spices to make it taste good. The end result was awesome, but our chorizo was cut way too small and so it was dispersed all around the soup and I couldn’t taste it. However, I did solve that issue quickly by using ground beef and chicken we cooked around the time we made the soup, and the chicken tastes the best in lentil soup from how the broth softens the chicken up. So, when you are using chorizo or any kind of meat similar to it, make sure you don’t cut it up really small or you can’t really taste it. The broth should be spicy from the chorizo’s spices, the jalapeño, and seasoning you put in the soup.
@Pastellioli Oh, that sounds amazing! I wonder how will it would work with substitute peppers, since my family doesn't love spicy... I would assume it should be fine since the consistency would be similar.
@CaleBoi25 I don’t think jalapeños are necessary for the soup, so you could use any kind of vegetable that works well in broth! I am sure you could use a substitute like you said or not make the soup so spicy like me and mom did when making the soup. The key ingredients in the soup I made are just lentils, vegetables, and meat.
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