On 04-21-19 20:31, Nancy Backus <=-
spoke to Ruth Hanschka about Re: 96 Kosher wine <=-

I think I've actually heard of garlic ice cream... probably served at
some town's garlic festival, admittedly... (G)

Never had that, but we did once have cranberry ice cream ---- at a
cranberry festival in Wisconsin.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: South Indian Vegetable Curry
Categories: Main dish, Indian, Vegetable
Yield: 4 servings

1/4 c Oil
1 pn Mustard seeds
1 1/2 ts Ginger, grated
1 lg Yellow onion, thinly sliced
2 Green chiles, seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato, cubed
2 Carrots, cubed
1 Eggplant, cubed
1/4 lb Green beans, chopped
2 Green bell peppers, chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro, chopped
1/4 ts Paprika

Heat oil in a large skillet over medium heat. Fry mustard seeds until
they pop. Add ginger, onion & chiles & fry for 2 minutes. Stirring
constantly, add coriander, cumin & turmeric & cook gently for a few
seconds longer. Add the vegetables & cook, stirring constantly, for 5
minutes. Add salt, sugar & coconut milk. Cover & cook gently for
about 10 minutes, or until the vegetables are tender. Mix in the
cilantro & sprinkle with the paprika before serving. Garnish with
toasted coconut.

Pranati Sen Gupta, "The Art of indian Cuisine"
From: Intercook

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:21:12, 23 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Nancy Backus <=-

I think I've actually heard of garlic ice cream... probably served at
some town's garlic festival, admittedly... (G)

Never had that, but we did once have cranberry ice cream ---- at a cranberry festival in Wisconsin.

Garlic I scream is a feature of the Gilroy (CA) Garlic Festival. One of
their more popular restaurants is called "The Stinking Rose".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Ice Cream
Categories: I scream, Vegetables, Dairy
Yield: 1 Quart

3 c Whole milk
1/2 ts Garlic; fresh chopped
1 Vanilla bean; split in half
1 c Heavy cream
1 1/2 c Granulated sugar
9 lg Egg yolks

Put milk, garlic and vanilla in a saucepan. Bring to
a boil and remove from heat.

In a mixing bowl blend cream, sugar, and egg yolks.
Strain the scaled milk mixture into the egg and sugar
mixture, stirring constantly.

Return the combined mixture to the pan and stir
continuously over moderate heat until it coats the
back of a spoon, about 10-15 mins.

Cool in an ice bath.

Add cream mixture.

Freeze until firm.

Recipe By: Stinking Rose Restaurant

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "There is no such thing as too much garlic." -- Dave Drum, September 1969 --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dale Shipp to Nancy Backus on 04-23-19 02:19 <=-

I think I've actually heard of garlic ice cream... probably served at
some town's garlic festival, admittedly... (G)

Never had that, but we did once have cranberry ice cream ---- at a cranberry festival in Wisconsin.

That's sounds like it would be quite tasty.... :)

ttyl neb

... Wasting time is an important part of living.

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Quoting Dave Drum to Dale Shipp on 04-23-19 07:36 <=-
Dale Shipp wrote to Nancy Backus <=-

I think I've actually heard of garlic ice cream... probably served at
some town's garlic festival, admittedly... (G)

Never had that, but we did once have cranberry ice cream ---- at a
cranberry festival in Wisconsin.

Garlic I scream is a feature of the Gilroy (CA) Garlic Festival. One
of their more popular restaurants is called "The Stinking Rose".

Title: Garlic Ice Cream

Yes, I do remember your posting that before, in a previous discussion... There's a town here in upstate New York that also has a Garlic
Festival... and I'm pretty sure that they also serve garlic ice cream at
that as well... ;)

ttyl neb

... I get enough exercise just pushing my luck!

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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

NANCY BACKUS wrote to DAVE DRUM <=-

I think I've actually heard of garlic ice cream... probably served at
some town's garlic festival, admittedly... (G)

Never had that, but we did once have cranberry ice cream ---- at a
cranberry festival in Wisconsin.

Garlic I scream is a feature of the Gilroy (CA) Garlic Festival. One
of their more popular restaurants is called "The Stinking Rose".

Title: Garlic Ice Cream

Yes, I do remember your posting that before, in a previous
discussion... There's a town here in upstate New York that also has a Garlic Festival... and I'm pretty sure that they also serve garlic ice cream at that as well... ;)

There are a number of garlic festivals in upstate New York. Hudson
Valley, Cuba, Penn Yan, Sharon Springs, etc. I have one coming up in
September at St. Louis - which I might just be able to attend.

I would try garlic I scream if I found it on offer. I am a fan of garlic
in many things - but I cannot get my mental taster wrapped around garlic
I scream. If I find some to try I can fix that lack.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Garlic Sauce
Categories: Five, Vegetables, Citrus, Herbs
Yield: 1 1/2 cups

1 Head garlic; cloves peeled
2 oz RealLemon juice
1/4 ts Salt
1 c Second pressing olive oil
1 ts Parsley flakes

Put into a blender and blend on medium until you have
a smooth sauce. If it starts to get mayonaiss-ey add
more oil.

Good over fried potatoes (my main use), meats, and as
a part of a nice salad dressing.

Store in refrigerator in a glass container.

Uncle Dirty Dave's Kitchen

MMMMM

... Garlic: one of the wonderful things that make life worth living.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 04-27-19 06:44, Dave Drum <=-
spoke to Nancy Backus about Ice cream <=-

There are a number of garlic festivals in upstate New York. Hudson
Valley, Cuba, Penn Yan, Sharon Springs, etc. I have one coming up in September at St. Louis - which I might just be able to attend.

Hope that does not conflict with the picnic near the end of September.
Are you planning on coming to that?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Indian Balti Chicken (Or Lamb) Curry
Categories: Chicken, Indian
Yield: 4 servings

MMMMM---------------------BASIC CURRY SAUCE--------------------------
2 lb Cooking onions
2 oz Green ginger
2 oz Garlic
2 1/4 pt Water
1 ts Salt
8 oz Tin tomatoes
4 tb Vegetable oil
1 ts Tomato puree
1 ts Turmeric
1 ts Paprika

MMMMM--------------------------CHICKEN-------------------------------
5 lg Chicken breasts (about 2lb)
6 tb Vegetable oil
1 ts Turmeric
4 tb Curry sauce (recipe above)

The basic curry sauce makes enough for approximately 8 main course
dishes. Preparation and cooking time. 1hr 30mins.

Peel, rinse and roughly chop the onions, ginger and garlic. Put the
ginger and garlic in a blender with about 1/2 pint water and blend
until smooth. In a large saucepan place the onions, the blended
mixture and the rest of the water. Add the salt and bring to the
boil. Reduce the heat to very low and simmer, covered, for 40-45
minutes. Leave to cool. Once cooled, pour about half of the boiled
onion mixture into a blender and blend until perfectly smooth.
Absolute smoothness is essential. To be sure, blend for at least 2
minutes. Pour the blended mixture into a clean pan and repeat with
the rest of the mixture. (Freezing is best done at this stage.)

Open the can of tomatoes, pour into a blender, and blend. Again, for
at least 2 minutes. Into a clean saucepan put the oil, tomato puree,
turmeric and paprika. Add the blended tomatoes and bring to the boil.
Reduce the heat and cook for 10 minutes, stirring occasionally. Add
the onion mixture and bring to the boil. Reduce the heat so that the
sauce simmers. At this stage a froth starts to rise to the surface,
and this should be skimmed off. Simmer and skim for 20-25 minutes,
stirring now and again to keep the bottom of the saucepan clean. Use
immediately or cool and refigerate for up to 4 days.

Meat Preparation.

Chop each chicken breast into 8 pieces. Put remaining ingredients
into large saucepan and mix. Cook on medium heat stirring
continuously until sauce darkens. (4-5 minutes) Add chicken and stir
to coat pieces with sauce. Reduce heat and cook, covered, for 15-20
minutes until chicken is tender, stirring frequently. Remove chicken
(leave sediment behind) and use or refrigerate for up to 4 days.
Freeze for up to 2 months.

From: Amanda@gate.Net Date: 09-24-00
Rec.Food.Recipe

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:21:48, 28 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

There are a number of garlic festivals in upstate New York. Hudson
Valley, Cuba, Penn Yan, Sharon Springs, etc. I have one coming up in September at St. Louis - which I might just be able to attend.

Hope that does not conflict with the picnic near the end of September.
Are you planning on coming to that?

The dates are TBA - but I suspect nearer to Labour Day than Columbus
Day. I still dunno about the picnic .... It may be Labour Day before I
have a clear picture of what's what.

It won't quite be like my first picnic - when I, spur of the moment,
threw my chilli-cooking rig and my valise into the back of my little
Mazda pick-up and set off for Hayneville, AL and Pat Stockett's house.

Somewhat more planning will be involved. Bv)=

Brought this to my second picnic (the Canadian Caper) where they were well-received.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds

2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt

* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)

Grind the pork butt, pork fat, ham and garlic on the large
grind plate of a meat grinder.

Place ground meat in a bowl, add spices and mix thoroughly.

You can sautee a small quantity of the mixture and taste
for seasoning.

You may want to add more spices, salt, pepper or garlic.

Stuff sausages into pork casings (available at most large
meat stores or your friendly local butcher).

You can saute sausages over low heat with a little butter
for 15 to 20 minutes, or poach in simmering liquid.

You may grill them as well.

Serve with cold beer.

From: The Book of Garlic

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "I cook with wine, sometimes I even add it to the food." -- W.C. Fields

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dave Drum to Nancy Backus on 04-27-19 06:48 <=-

Title: Garlic Ice Cream

Yes, I do remember your posting that before, in a previous
discussion... There's a town here in upstate New York that also has a
Garlic Festival... and I'm pretty sure that they also serve garlic ice
cream at that as well... ;)

There are a number of garlic festivals in upstate New York. Hudson
Valley, Cuba, Penn Yan, Sharon Springs, etc. I have one coming up in September at St. Louis - which I might just be able to attend.

The one in Penn Yan might be the one I drove through town at some point
just before or just after said garlic festival...

I would try garlic I scream if I found it on offer. I am a fan of
garlic in many things - but I cannot get my mental taster wrapped
around garlic I scream. If I find some to try I can fix that lack.

I'm sure it would be quite tasty.... :) If you had an ice cream
freezer, you could make some from scratch... :)

ttyl neb

... By nature, chefs are obsessive, compulsive tinkerers and lily-gilders.

___ Blue Wave/QWK v2.20
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On 11-02-19 15:39, Nancy Backus <=-
spoke to Ruth Hanschka about Re: tempura was: fish <=-

I don't keep oreos in the house, but ice cream is a must. Any and
all.

My parents used to keep 5 or 6 "halfgallon" cartons of ice cream in
their fridge-freezer, all different flavors... usually had at least 2
or 3 open at the same time for the variety of choice... and had it
pretty much every night... :) We have one currently in our freezer, Turkey Hill Black Cherry, for when the whim takes us... ;) It was on
the last day of a shoppers card sale when we shopped yesterday, not
quite half price... :)

We used to buy cartons of ice cream, but lately have so rarely that once
we open it up, it turns to plastic by the time we get into it again.
For that reason, now we tend to buy individual serving types of ice
cream such as Klondike bars, etc.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BROCCOLI AND SHELL MACARONI SOUP - HOUSE BEAUTIFUL
Categories: .hb, Soups
Yield: 4 Servings

2 T Extra-virgin, full-flavored
-olive oil
1 c Finely chopped onion
3 lg Garlic cloves, chopped or
-sliced
3/4 c Finely chopped celery rib
2 T Finely chopped parsley
-leaves
1/2 t Dried marjoram
1 cn (16-oz) plum tomatoes and
-juice
5 c Fresh broccoli florets and
-peeled stems cut into 1/2
-inch pieces, about 1 lb
6 c Chicken broth, beef broth
-or water
Coarse sea salt to taste
1/2 t Freshly ground pepper
-or to taste
1 c Small macaroni shells
1/3 c Freshly grated Pecorino
-Romano cheese

In a 3-to 4-quart heavy-bottomed stockpot over medium heat, saute
olive oil, onion, garlic, celery, parsley and marjoram, stirring
frequently until the celery and onion begin to color, about 10
minutes.

Add tomatoes and juice, breaking up the tomatoes with a wooden spoon,
and simmer, stirring occasionally, for 10 minutes.

Add broccoli, broth, salt and pepper to pot, cover and bring to a
boil. Adjust heat and simmer, partially covered for 10 minutes,
stirring occasionally.

Stir macaroni shells into mixture and continue to simmer uncovered,
stirring occasionally until shells are tender, about 8 to 10 minutes.

Taste soup and correct seasoning with salt and pepper if necessary.

Remove stockpot from heat, cover and allow soup to rest 10 minutes
before serving. Serve with a bowl of freshly grated Pecorino Romano
cheese. Serves 3 to 4.

House Beautiful/February/94 Scanned & fixed by DP & GG

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:48:03, 04 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Nancy Backus <=-

ice cream is a must. Any and all.

My parents used to keep 5 or 6 "halfgallon" cartons of ice cream
and had it pretty much every night... :) We have one currently
in our freezer

We used to buy cartons / now we tend to buy individual serving
types of ice cream such as Klondike bars, etc.

We buy either the 2L carton or 4L tub sizes. I would eat it every
night if I could but I have to watch my weight and Roslind her sugar
intake so we don't buy them very often.

---------- Recipe via Meal-Master (tm) v8.06

Title: Pears Poached in a Saffron Syrup
Categories: Desserts, Indian, Fruit
Yield: 4 servings

1 c Sugar
6 Whole cardamom pods
1/4 ts Saffron threads
3 tb Lemon juice
4 Firm pears

Combine sugar, 2 cups water, cardamom pods, saffron and lemon
juice and put in a shallow but wide pot. Bring to a simmer and
cook gently until sugar melts. Peel the pears, halve them and core
them. As you cut them, put them into the simmering syrup. Cover
and cook gently for 25 minutes. Every now and then turn them
gently, or spoon syrup over them.Carefully take the pears out of
the liquid and arrange them in a serving dish in a single layer,
cut side down. Cook the syrup down until it is reduced to about 1
cup. Pour this over the pears, cool, then serve with a dollop of
ice cream if desired.

From: Entertaining with Madhur Jaffrey

From: Jeane Bell

-----

Cheers

Jim


... I can't turn water into wine but I can turn ice cream into breakfast.

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JIM WELLER wrote to DALE SHIPP <=-

ice cream is a must. Any and all.

My parents used to keep 5 or 6 "halfgallon" cartons of ice cream
and had it pretty much every night... :) We have one currently
in our freezer

We used to buy cartons / now we tend to buy individual serving
types of ice cream such as Klondike bars, etc.

We buy either the 2L carton or 4L tub sizes. I would eat it every
night if I could but I have to watch my weight and Roslind her sugar intake so we don't buy them very often.

I got turned on to "no sugar added" I screams by my R.D. at one of my
first diabetic counseling sessions. If Roslind has an R.D. have her ask
for recommendations as to which brands do it right. Not all of the firms
doing N.S.A. do it right. As not all Dieticians are "Food Nazis". Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tin Roof Ice Cream
Categories: I scream, Dairy, Desserts, Nuts, Chocolate
Yield: 1 1/2 litres

3/4 c (180 ml) whole milk
3/4 c (150 g) sugar
Pinch of salt
1 1/2 c (375 ml) heavy cream
1/2 Vanilla bean; split length
- wise
4 lg Egg yolks
1/4 ts Vanilla extract
3/4 c Chocolate-Covered Peanuts
Fudge Ripple

Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream
in a medium saucepan. With a sharp paring knife, scrape the
flavorful seeds from the vanilla bean and add them, along
with the pod, to the hot milk mixture. Cover, remove from
the heat, and let steep at room temperature for 30 minutes.

Rewarm the vanilla-infused mixture. Pour the remaining 1 cup
(250 ml) cream into a large bowl and set a mesh strainer on
top. In a separate medium bowl, whisk together the egg
yolks. Slowly pour the warm mixture into the egg yolks,
whisking constantly, then scrape the warmed egg yolks back
into the saucepan.

Stir the mixture constantly over medium heat with a
heatproof spatula, scraping the bottom as you stir, until
the mixture thickens and coats the spatula. Pour the custard
through the strainer and stir it into the cream to cool.
Remove the vanilla bean, wipe it clean of any egg bits, and
add it back to the custard. Stir in the vanilla and stir
until cool over an ice bath. Chill thoroughly in the
refrigerator.

When ready to churn the ice cream, remove the vanilla bean
(it can be rinsed and reused). Freeze the ice cream in your
ice cream maker according to the manufacturer's
instructions. While the ice cream is freezing, chop the
peanuts into bite-sized pieces.

Fold the peanut pieces into the frozen ice cream as you
remove it from the machine, and layer it with Fudge Ripple.

From: http://www.foodchannel.com

Uncle Dirty Dave's Archives

MMMMM


... "We are never deceived; we deceive ourselves." Johann Wolfgang von Goethe

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dale Shipp to Nancy Backus on 11-04-19 02:43 <=-

I don't keep oreos in the house, but ice cream is a must. Any and
all.

My parents used to keep 5 or 6 "halfgallon" cartons of ice cream in
their fridge-freezer, all different flavors... usually had at least 2
or 3 open at the same time for the variety of choice... and had it
pretty much every night... :) We have one currently in our freezer,
Turkey Hill Black Cherry, for when the whim takes us... ;) It was on
the last day of a shoppers card sale when we shopped yesterday, not
quite half price... :)

We used to buy cartons of ice cream, but lately have so rarely that
once we open it up, it turns to plastic by the time we get into it
again. For that reason, now we tend to buy individual serving types of
ice cream such as Klondike bars, etc.

We get back to it a little sooner than that... although I'll admit that
we eat it a lot slower than we used to... One thing that helps it stay
good longer is that we keep the plastic bag around it in the freezer...
and we buy the good ice cream, like Turkey Hill, without all the extra
stuff that is more likely to go to plastic eventually...

ttyl neb

... Wisdom is the ability to discover alternatives.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)