Dan's obvious tip of the day:
Check the date on the milk carton BEFORE you drink it.
Sun Jul 12 2009 12:12:07 AM EDT from IGnatius T Foobar @ Uncensoredrudolf: do those frozen cylinders really stay cold long enough to reliably freeze 1.5 qts of ice cream? It seems like the whole appliance would "thaw" before the job was finished.
The ice cream makers with built in refrigeration systems look really nice, but they're insanely expensive.
I've had good luck with the frozen cylinder type ice cream makers. I use the one that is made for my KitchenAid stand mixer. I can get one good batch out. I tried two (one after the other), but it didn't work too well on the second batch and I had to re-freeze the canister.
On an aside, I originally hit "reply" when I meant to do the quoted reply. Without typing anything, I hit the "cancel" button and it looks like it posted an empty message.
Subject: ice cream
Ok, I put the canister in the freezer every time I make a new batch. It works ok so far. I do pour the semi frozen mixture in a freezable container which goes in the freezer. I had a slushy maker like this when I was a kid. If you got the maker with a ice tub, it's pretty good too. The Ben & Jerry book does say put rum, etc in at the last minute 'cause it'll make the mix hard to freeze.
I've been told to exercise my buggy, so I'll take it to Beech Mtn or somewhere.
Subject: Re: ice cream
Ice cream manufacturers will use flavorings with no alcohol in them, not only to keep it from changing the freezing temperature but also to avoid having to deal with the regulations associated with selling a product that has alcohol in it.
I spent the better part of the afternoon installing a rotisserie on our grill.
It is an aftermarket rotisserie that came with a "universal mount." It was so universal that it required significant modifications to the grill. One side required new holes to be drilled to fit the bracket. And then once it was in place, the lid didn't close anymore, so I had to cut slots in the lid to fit around the rotisserie rod. Fortunately I had some black Rustoleum on hand to repaint the lid where I cut into it.
Naturally, I had to make rotisserie chicken as the first meal. It was everything I expected. Yum. But the real reason I wanted a rotisserie is so I can make gyros. That comes next. :)
Pork loin roasts always come out perfect. Season with lemon pepper and halfway through cooking baste with butter and more lemon pepper. Take it off when the internal temp reaches 145f. It will keep rising in temp to about 155...fully cooked at that point. Though some say you should cook it until it reaches 165....but that's over cooked in my opinion.
Gatorade, and grapefruit juice.
gatorade and grapefruit juice marinade for a pork loin roast? okay. sounds a bit odd but then again, I've never had gatorade or pork loin so I'm not much of a judge.
Heh... it's what I concocted as a casual drink at the office.
Actually, Gatorade and grapefruit juice might just work. Gatorade has salt and sugar, grapefruit juice has the acid. Need a little fat though....olive oil or butter. I would marinade it for a couple of hours. Poke some holes in the roast to let the marinade penetrate. Some flavors of Gatorade are just awful though.
I've never done this, but some folks here use Sundrop or Mountain Dew on ham. A librarian I know uses orange juice in his holiday turkey. Rob compromises with the bird due to being Jewish. In WNC, most folks serve ham on Christmas.
he serves turkey on christmas cuz he's jewish?
I suspect it's the 'Christmas' bit that's confusing.
the Turkey certainly didn't have me confused. We have Turkey on Rosh Hashana, Thanksgiving, and Passover.
I assume he was actually talking about Stupidfest, not Christmas, but it's reasonable to expect that if the whole culture is saying BE FESTIVE NOW! then it's an opportune time to do so.
Which reminds me ... I've got to start planning a party for Tu B'Shevat.
Illumination: Rob's wife is not Jewish, and she hasn't converted yet.
What kind of ethnic sausages are available in your area? Someone's making soutisso locally for the Waldensians. It's good and light on the spices. Definitely not like 'italian sausage' from a chain grocery store.
In my area? Probably just about any kind imaginable. I don't live too far from DC.