tag:blogger.com,1999:blog-5186818329076570264.post4861755742379320709..comments2023-11-05T03:53:26.115-05:00Comments on The Tortefeasor: TWD: Honey Peach Ice CreamCathyhttp://www.blogger.com/profile/06859210460017421539noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-5186818329076570264.post-59200787911398663072010-02-09T11:36:59.196-05:002010-02-09T11:36:59.196-05:00Hi all!
[URL=http://allegra.9f.com/finpecia/map.ht...Hi all!<br />[URL=http://allegra.9f.com/finpecia/map.html]Beast online finpecia fda approved[/URL] [URL=http://alphagan.s5.com/jelly/map.html]Beast online viagra oral jelly 100mg 90 sachets[/URL] [URL=http://amaryl.iwarp.com/sav/map.html]Beast online sav on viagra[/URL] [URL=http://alkeran.8m.net/combipres]combipres[/URL] [URL=http://amaryl.iwarp.com/zelnorm]replacement for zelnorm[/URL] <br />Good luckAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-26182847569513151672009-06-26T22:46:05.075-04:002009-06-26T22:46:05.075-04:00At least you got a pretty photo out of it! I agree...At least you got a pretty photo out of it! I agree totally with everyone else who said trust the spoon test. Don't let custard get the best of you!Karenhttp://shortbreadsouth.comnoreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-88379766348494134752009-06-19T16:42:27.027-04:002009-06-19T16:42:27.027-04:00Hmm.. we were supposed to check it with a thermome...Hmm.. we were supposed to check it with a thermometer? Somehow I missed that!<br /><br />I wonder if it's your altitude? I think at higher altitudes liquids boil at a lower temp.Jenniferhttps://www.blogger.com/profile/05975916794760117696noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-53028590687144015842009-06-18T15:11:12.649-04:002009-06-18T15:11:12.649-04:00I agree that "try try" again does imply ...I agree that "try try" again does imply giving at least 3 attempts in total. I think if you still fail after that, it is OK to find something else to do (why do I still play poker online and try to convince Sara that she is more fun when she drinks - I don't have a reasonable answer for these).<br /><br />Also, in an attempt to get you over your custard problems let me cut to the chase here:<br /><br />SCREW SALMONELLA, I WANT SOME EFFING CUSTARD.<br /><br />The fact of the matter is that most people eat their eggs horribly undercooked at breakfast, raw or undercooked in salads (Caesar) and plenty of other places. But as soon as it comes to baking: "Make sure the temp hits ~180 blah blah" - just don't - it won't be any more dangerous than any other time you've ever consumed any not completely ruined egg dish. Granted, if you are feeding children, elderly or sick people, it is more of a concern - but generally don't worry.nickhttp://www.imafoodblog.comnoreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-17871067811327201632009-06-18T13:52:53.328-04:002009-06-18T13:52:53.328-04:00I do know what you mean about custard. If it'...I do know what you mean about custard. If it's any consolation prize, your picture of ice cream with the mint on top looks great!<br />I was on the opposite extreme, I only cooked mine about 5 minutes, afraid of what might happen. It passed the spoon test. I think it turned out well, but I also thought it seemed a little grainy. I've made some of Dorie's chocolate ganache ice cream this morning, it's chilling. It was the same except chocolate instead of peaches. We'll see how it turns out. This time I actually used my thermometer and right at 175 degrees I took it off the heat and it was a bit curdled looking. I know others said they had that problem this week, but that the ice cream turned out great. We'll see about that. I'm partial to the chocolate. I left the peaches out of this one and made honey almond ice cream and we had it over peach crisp. All your other goodies this week look great, too!Katrinahttps://www.blogger.com/profile/17194870993492545810noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-41696880120105947252009-06-18T00:46:53.840-04:002009-06-18T00:46:53.840-04:00Try an old fashioned candy thermometer. Mine is g...Try an old fashioned candy thermometer. Mine is great for stuff like custards rather than my digital, etc. Sorry your custard didn't work. Mine did and I was way surprised.<br /><br />Keep trying. It sure does look good.TeaLadyhttps://www.blogger.com/profile/10816005881175031132noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-16403956022350376332009-06-17T21:45:15.519-04:002009-06-17T21:45:15.519-04:00LOL, you poor thing! I totally rebelled and skipp...LOL, you poor thing! I totally rebelled and skipped the thermometer part this week, just because I was afraid of exactly what happened to you. At some point we have to say "enough technology, already!"<br /><br />So, anyway, sorry about your grainy, filmy ice cream. How disapointing :( Here's to a better week next week.Jacquehttps://www.blogger.com/profile/03444103522765747398noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-90604664791001825742009-06-17T21:00:59.023-04:002009-06-17T21:00:59.023-04:00I admire you so much. You go to all means to make...I admire you so much. You go to all means to make it work and have such a great attitude. <br /><br />My downfall is rice. I can't cook it to save my life. I use a rice cooker, I had to. My husband and children are serious rice fiends.<br /><br />Good luck with your custard making. I'll say a prayer to St. Jude for you! = )Katherine Roberts Aucoinhttps://www.blogger.com/profile/15454975337867383578noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-9807318784347094672009-06-17T20:22:35.235-04:002009-06-17T20:22:35.235-04:00I never got to temp either...not even close, so I ...I never got to temp either...not even close, so I just risked death by salmonella instead...and I was glad Wendy said it didn't matter! I have to say yours is the most delicious looking failed attempt I've ever seen! <br /><br />(btw. I was just flipping through the new issue of BH&Gs and there's an article about making classic vanilla ice cream -- and tips on making the custard -- towards the back. Email me if you want me to pdf it for you!)Audreyhttps://www.blogger.com/profile/14912114716426828436noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-49222337700239565242009-06-17T15:18:32.564-04:002009-06-17T15:18:32.564-04:00It's like your pots live in the twilight zone....It's like your pots live in the twilight zone. I would go with your gut and trust the spoon. Failing that, there is always Ben and Jerry's. I am partial to the Brownie Batter myself.<br /><br />Now, if I could find someone to make my pie crust for me...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-53608924653539148922009-06-17T09:24:07.009-04:002009-06-17T09:24:07.009-04:00It's not you! It's that awful W-S thermom...It's not you! It's that awful W-S thermometer. I had the same one and couldn't get a good custard base for an ice cream to save my life because it would never get "hot" enough. I finally switched to the Pyrex one I used for the T-Day turkey (it was a pain to stand there and hold the thermometer), but-- voila -- it worked like a charm.Karylhttps://www.blogger.com/profile/03426150199714370491noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-32412854287801152192009-06-17T00:32:21.048-04:002009-06-17T00:32:21.048-04:00Oh that sucks! But such a trooper. I'm afraid ...Oh that sucks! But such a trooper. I'm afraid to try an Italian meringue. My stuff goes to caramel in a flash.The Food Librarianhttps://www.blogger.com/profile/09964596880945435097noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-26283143832185351392009-06-16T23:13:40.720-04:002009-06-16T23:13:40.720-04:00Your Honey Peach Ice Cream looks so velvety, I'...Your Honey Peach Ice Cream looks so velvety, I'm sorry it didn't taste good to you.<br />I have the same relationship with custard that you do and had pretty much the same experience. I didn't time myself, but I whisked that custard forever and my thermometer didn't budge over 150 degrees. (I didn't have an instant read so I had to use my remote one which is suppose to be pretty good. HAH!)<br />I'm going to try try again, hoping that I'll have success one of these days.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-41315615732249555122009-06-16T22:24:58.672-04:002009-06-16T22:24:58.672-04:00Truthfully the thermometer always freaks me out. I...Truthfully the thermometer always freaks me out. I don't know if I don't leave it in long enough or too long or what. I am always second guessing myself.<br />I love your two thermometers in the pot at the same time. That made me laugh.<br />Sorry it wasn't the best!Mary Annhttps://www.blogger.com/profile/14968626454134323244noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-46069560678669125262009-06-16T21:51:30.455-04:002009-06-16T21:51:30.455-04:00If it makes you feel any better, I ruined scramble...If it makes you feel any better, I ruined scrambled eggs and toast the other day.<br /><br />Seriously.The Blonde Duckhttps://www.blogger.com/profile/00085499120024055465noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-2972886199838379972009-06-16T21:48:11.760-04:002009-06-16T21:48:11.760-04:00It looks good at least! That is a bummer. I can do...It looks good at least! That is a bummer. I can do custard but I prefer to be lazy with my ice cream base and do without it. ;-)Deb in Hawaiihttps://www.blogger.com/profile/12753889028487254096noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-28521393911602899792009-06-16T19:43:18.671-04:002009-06-16T19:43:18.671-04:00Oh, tragedy strikes again! Next time you should mo...Oh, tragedy strikes again! Next time you should mos def go by time--just cook it for 5-7 minutes, it really doesn't take much more than that. :) Or try Philadelphia-style ice cream, that's all cream based, no custard required!Lizhttps://www.blogger.com/profile/16573263170801071815noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-32024968361938962142009-06-16T19:01:22.418-04:002009-06-16T19:01:22.418-04:00Ack...sorry about your custard woes! It looks deli...Ack...sorry about your custard woes! It looks delicious though!Jamiehttps://www.blogger.com/profile/00467505930033837336noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-66400537197328960452009-06-16T19:00:14.866-04:002009-06-16T19:00:14.866-04:00I am so sorry custard is eluding you! I look up to...I am so sorry custard is eluding you! I look up to you so much because you bake bread, which gives me fits of insecurity. I think you need to take a break from custard and come back to it with a buddy that can cook it with you. I know you can do it, there's absolutely no doubt in my mind. Hang in there!<br /><br />And if you're looking for a good thermometer, I recommend the Thermapen (recommended by Cook's Illustrated), totally awesome and fast. But I agree with Amanda, I think that as Americans we are so freaked out by salmonella. I also think we're gadget crazy. So if the spoon works for you (and it sounds like it did until you doubted your judgment), go with the spoon. A low tech multi-tasker as AB would say.Lesliehttps://www.blogger.com/profile/17185657147547217295noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-17731394204428023312009-06-16T18:52:43.056-04:002009-06-16T18:52:43.056-04:00Just do the spoon test and don't worry about t...Just do the spoon test and don't worry about the temperature. It took less than ten minutes. Despite the adventure, your ice cream looks really really great all decked out with that piece of greenery and all. Very nice! Very pretty.Kaytehttp://www.grandmaskitchentable.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-14935340351670833672009-06-16T18:24:50.460-04:002009-06-16T18:24:50.460-04:00I wonder what the deal is with the custard? There&...I wonder what the deal is with the custard? There's probably an easy solution - maybe if you ask nice, Dorie would come over and give you a lesson!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-50358081865897327712009-06-16T18:21:11.433-04:002009-06-16T18:21:11.433-04:00My apologies, Cathy! I can't believe that cus...My apologies, Cathy! I can't believe that custard is giving you such a difficult time. Hang in there. It looks good, but I don't know if that's any consolation to you.Pamelahttps://www.blogger.com/profile/13628080567559721919noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-71571998768159233242009-06-16T17:31:36.132-04:002009-06-16T17:31:36.132-04:00Well my love, there is always frozen yogurt!Well my love, there is always frozen yogurt!NKPhttps://www.blogger.com/profile/04963976997563464573noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-14088145594892003002009-06-16T17:05:05.470-04:002009-06-16T17:05:05.470-04:00I didn't really care for it either.I didn't really care for it either.chocolatechichttps://www.blogger.com/profile/16926192602146485028noreply@blogger.comtag:blogger.com,1999:blog-5186818329076570264.post-5549032842354004852009-06-16T15:17:36.444-04:002009-06-16T15:17:36.444-04:00Well, if at 6th you don't succeed... go out an...Well, if at 6th you don't succeed... go out and buy Haagen Dazs? The ice cream actually looks really, really good, though! I think it will work for you yet!Teannahttp://www.sporkorfoon.comnoreply@blogger.com