Foodgasms

[HoHoBomb]

Interesting. I've never tried chocolate and wine together, but it sort of makes sense to my tastebuds.

i let the piece of chocolate melt in my mouth before i slowly sip wine.

 

[Tinkersquash]

i let the piece of chocolate melt in my mouth before i slowly sip wine.

I know it's practically a sin, but I've never developed a taste for wine. I try a few glasses a year but am always bitterly disappointed. I feel so cheated! It looks so beautiful and smells so nice, but I can't stand the taste. A cheap piesport is the only thing I can stomach.

However, I recently tried cooking with red wine (sauces) and love it. I can't imagine chocolate doing anything other than improving upon the taste

 

[Recidiva]

Iron Chef hasn't made it over here yet. How do they fail? What sorts of ice creams have they tried to make?

I don't like grainy ice cream so I pop cinnamon stick and whole cloves in the heavy cream while it's custarding. I don't want the powdered stuff getting in the way of smoothness. I recently came across a recipe for Avacado Icecream and would really like to try that.

I've seen avocado ice cream made and tasted frequently, I am unconvinced. Considering it also turns brown quick, I don't really care if it's healthy or if it's got a high fat content. I'd need to be sold on that one. Someone I trust with a spoon and a come hither that I saw taste it first. I've never seen someone's eyes roll back in their head after tasting it in the international "Yummy" language. I'm not doing it myself until I see that. If you try it and you like it, let me know. So far I have only seen people who will basically put anything in their mouths if it's healthy eat it. I've seen everyone else long for some chocolate instead.

There was an ice cream competition in Top Chef, too. Everything from bacon and avocado ice cream to Sriracha ice cream. Then the chefs had to sell the idea to kids. Hilarious. The guy who made cookies and cream won. I think ice cream truly belongs to the part of the brain that is not thinking healthy. At least my brain. I'm up for chai ice cream or some chocolate chili though. That's already yummy.

From the ice cream experiments I've seen on the cooking shows: Things like potato in texture are not a good idea. Crunchy and crispy and soft are good, but stuff like potato where it is cold and doesn't melt - not so much. It's a fake out to the tongue that can't detect lots of texture differences when it's numbed. Be kind. Avoid ice cream lumps.

I suppose it's technically a twist on an old classic, but I don't always think it should be done if the old classic is actually better. This is a case by case basis.

I tend to get rhapsodic a few times a year and make my own ice cream (particularly when Breyers stops shipping Butter Almond to my grocery...bastards) Ice cream is great right out of the ice cream maker. But homemade freezes too hard and having to microwave it to chip through it ruins the texture over time. Not worth making in batches for later. Only for RIGHT NOW. Since I generally associate it with convenience and just the luxury of popping some into hot chocolate or kahlua or fruit on a whim, I just keep a gallon of vanilla bean on hand with some other rotating flavor - mint chocolate chip or whatever looks like fun that week. I have to concede I do associate it with convenience and fun, and making my own has actually taken some of the fun out of it for me ultimately, and I go back to buying a half gallon of Breyers or a little Ben and Jerry's or Godiva.

 

[Tinkersquash]

I think ice cream truly belongs to the part of the brain that is not thinking healthy.

Absolutely! There are some things that shouldn't be altered no matter what - even a healthier option!

I love love love Butter Pecan, and Butter Brickle and any of those buttery or rum-infused flavours. They've never heard of them here so I have to try to recreate them myself, or be stuck with Salt Liquorice and Marizapan flavoured ice creams which, if you'll take my word for it, grow tiresome very quickly. There's something very toxic-looking about tar-like ripples running through your vanilla...

 

[Recidiva]

Absolutely! There are some things that shouldn't be altered no matter what - even a healthier option!

I love love love Butter Pecan, and Butter Brickle and any of those buttery or rum-infused flavours. They've never heard of them here so I have to try to recreate them myself, or be stuck with Salt Liquorice and Marizapan flavoured ice creams which, if you'll take my word for it, grow tiresome very quickly. There's something very toxic-looking about tar-like ripples running through your vanilla...

Yeah, I think butter almond is my favorite. Godiva makes a vanilla that has little chocolate hearts filled with caramel. I like peanut butter cup too. Stirring a spoonful of honey-roasted peanut butter into vanilla ice cream...yuuuum!

Hard to go wrong with nuts and salt and the butter and I'm SAFE.

Hell, I salt my watermelon.

 

[Tinkersquash]

Yeah, I think butter almond is my favorite. Godiva makes a vanilla that has little chocolate hearts filled with caramel. I like peanut butter cup too. Stirring a spoonful of honey-roasted peanut butter into vanilla ice cream...yuuuum!

Hard to go wrong with nuts and salt and the butter and I'm SAFE.

Hell, I salt my watermelon.

Ooh, I've still never tried salty watermelon. Godiva makes ice cream?! *sigh* It may be time to move countries again...

 

[Recidiva]

Ooh, I've still never tried salty watermelon. Godiva makes ice cream?! *sigh* It may be time to move countries again...

Oh yeah, next time you get some fresh watermelon, chunk it up, and sprinkle some kosher salt.

 

[Rambling Rose]

I really, really enjoyed avocado ice cream. Did my eyes roll back in my head? I don't think so. Still, I kept going for bite after bite trying to figure out that elusive tasty-ness.

Please try it.

 

[Rambling Rose]

Oh yeah, next time you get some fresh watermelon, chunk it up, and sprinkle some kosher salt.

I went to a friend's house yesterday and she spiced it up with lime juice, salt and chile peppers. It was good!

 

[Hester]

what's the range for fiddleheads? i wonder if they're in my area.

anyone have a recipe for avo iced cream?

 

[Recidiva]

I really, really enjoyed avocado ice cream. Did my eyes roll back in my head? I don't think so. Still, I kept going for bite after bite trying to figure out that elusive tasty-ness.

Please try it.

*hides*

 

[Recidiva]

I went to a friend's house yesterday and she spiced it up with lime juice, salt and chile peppers. It was good!

That sounds yummy. I'm on a watermelon kick. I'll kick it a little harder this week.

 

[raindancer]

I went to a friend's house yesterday and she spiced it up with lime juice, salt and chile peppers. It was good!

I thought about you with every foodgasm I encountered in New Orleans. Thank you so much for all your recommendations.

 

[ReneeD]

what's the range for fiddleheads? i wonder if they're in my area.

anyone have a recipe for avo iced cream?

I tried Alton Brown's recipe and really like it:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32237,00.html

When I was growing up, we had 35 avocado trees on our property. I wish I had this recipe then!

 

[Hester]

I tried Alton Brown's recipe and really like it:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32237,00.html

When I was growing up, we had 35 avocado trees on our property. I wish I had this recipe then!

interesting. i'll have to try it when i have time.

i have a friend who swears by avo smoothies or avo sprinkled with sugar but i haven't had the stomach to try those yet.

 

[Saint Peter]

Avocado and Bacon Ice cream!
click here









Or maybe that was NeoOffice download. You people need a Dairy Queen in this thread.

 

[thør]

You suck.

Thank you.

 

[fallenupright]

I am waaaaay out of cake decorating practice.

Plus, my sister has always been way better than me at this... I could only afford one (decorating) icing colour, or it might be slightly prettier. I didn't have time to make my own... just decided to do this at 9:30 pm... and needed it to be ready for midnight. Boy's birthday.

 

[laelaai]

I think I might actually have had a foodgasm (non-hyperbolically speaking) from two servings of champagne sorbet consumed in less than two minutes. Normally, I would've thought brain-freeze, but this was unmistakable. Now, if only I could have a non-food-related orgasm, that would be great.

 

[Tati]

mmmmmm, mmmmmm, mmmmmmmmmmm!!!!

Creme Brulee French Toast

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Marnier®)
1/4 teaspoon salt
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.

Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.

Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

 

[leZilla]

We made this yesterday, and I never thought to share it before so I will now.

It's called white sangria.

This is how I make it: chop up an orange and a couple limes, maybe some pinneaple if you have it. Then dump over it 2 bottles of dry white wine. Now the most importanat part - take 1 or 2 vanilla beans (depends on how strong you want the vanilla to be) and cut them open, scrape out the good stuff and add to the wine and fruit. Now pop that in the fridge for at least a couple of hours and enjoy! It's delicious.

(When I'm having people over for, say, a BBQ or something I make the sangria in the morning and by the afternoon it's perfect.)

 

[quintessential]

.............

 

[Recidiva]

Recidiva,

I had this last week and it was heavenly. When I was a little girl, my dad used to sprinkle salt on his watermelon and I wouldn't eat it because of that. I only wish I had tasted it back then to enjoy it with him.

Not to get off topic, but the same night I had this, I tasted grapes and some type of sharp cheese for the very first time. Oh my gosh, it was so delicious.

I'm going to go back and read through this thread a little bit at a time as there is so much to read.

Happy eating, everyone!

Oh yay! I think it was my dad who convinced me.

I've recently realized that my anxiety of wasting food was keeping me from buying more fresh and perishable things.

This week I brought home fresh watermelon, strawberries, mangos, canteloupe, honeydew and pineapple...didn't get to all of them yet, but YUM. I tend to be like a squirrel and purchase things that will last through the winter...fixing that now.

Welcome!

 

[Tati]

We made this yesterday, and I never thought to share it before so I will now.

It's called white sangria.

This is how I make it: chop up an orange and a couple limes, maybe some pinneaple if you have it. Then dump over it 2 bottles of dry white wine. Now the most importanat part - take 1 or 2 vanilla beans (depends on how strong you want the vanilla to be) and cut them open, scrape out the good stuff and add to the wine and fruit. Now pop that in the fridge for at least a couple of hours and enjoy! It's delicious.

(When I'm having people over for, say, a BBQ or something I make the sangria in the morning and by the afternoon it's perfect.)

I have done white sangria before, but never with citrus fruit, I always use apples and peaches, I like the idea of the vanilla seeds scraped in, I will definitely have to try it...I'm always buying vanilla beans and forgetting to use them and then they dry out...great way to use them, plus I love those teeny, tiny seeds crunching in my mouth.

 

[Tati]

Oh yay! I think it was my dad who convinced me.

I've recently realized that my anxiety of wasting food was keeping me from buying more fresh and perishable things.

This week I brought home fresh watermelon, strawberries, mangos, canteloupe, honeydew and pineapple...didn't get to all of them yet, but YUM. I tend to be like a squirrel and purchase things that will last through the winter...fixing that now.

Welcome!

You need the mango splitter!!!!