sous vide carnitas soy sauce braised wild mushroom noodles technique: sous vide tempering chocolate raspberry syrup & raspberry pink cadillac margaritas


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archive for November 2004

no turkey for me

Tuesday, November 23rd, 2004

I’ve been hearing all of these Thanksgiving stories on the radio, from co-workers. How people hate cooking t-giving dinner and how people love eating it but hate cleaning, etc. I’m not doing any of that this year because we’ll be in New Zealand hiking, but I do love to cook Thanksgiving dinner. Stuffing and gravy are my favorites! I’m sad we won’t be celebrating t-giving with friends or family here, but that is completely and utterly outweighed by the fact that we’ll be in New Zealand getting rained on. Actually, we’ll probably cook a t-giving-ish meal upon our return – no reason why we can’t eat turkey for a week. We’re both huge fans of leftovers. Turkey salad sandwiches, mmmmm. Turkey reubens, drool. As all of my friends know, I have an ongoing love affair with sandwiches.

peppermint ice cream

Monday, November 8th, 2004

I would love some mint ice cream about now. Not the green stuff, but the pink peppermint ice cream that Purity makes in central NY with little crunchy bits of dark pink peppermint candy. Oh, that is really good ice cream. I think the fat content is through the roof on that one. Best for me to stay away from it though considering my lactose intolerance and also how it goes against the ARP (Ass Reduction Plan).

Oooh, I found this on the Recipe Source (I took out the food coloring, that’s bullshit):

3 egg yolks, beaten
1/2 cup sugar
1 cup milk
1/4 tsp salt
2 cups heavy cream
1 tsp vanilla
1/2 cup crushed peppermint candy

Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature whipping cream and vanilla into milk mixture. Add crushed peppermint candy sticks. Pour into 1-quart ice-cream freezer. Freeze.