Re: [CH] First Post
AndyB (barnhart@mfire.com)
Fri, 16 Sep 2005 18:41:17 -0400
And, John,
I should let you know that Risa's "Kick-Ass" Hummus really does.<G>
AndyB
RisaG wrote:
> I've had ice cream with red savina powder sprinkled on it. At the Hot
> Luck for the filming of Eat the Heat, Andy sprinkled red savina powder
> on Vanilla Ice Cream. It was unbelievably good.
>
> I went home and ate it again. I've done it since but with different
> chile powders. So delicious. Such a wicked dessert.
>
> RisaG
>
> */"John H. Sphar" <jsphar@pacbell.net>/* wrote:
>
> Thanks a lot to all who responded. It was just a
> simple question to which so many replied. What a
> great list! It was worth the time to get connected.
>
> About the ice cream... I like the idea of a sauce
> over it (thanks Mike N.). Also, I am definitely going
> to go to my local Baskin Robbins with a stash, or try
> it at home. Never thought of that one. But Mike,
> when you say pickle the peaches, do you really mean
> pickle, or do you mean put up with fruit fresh?
> Vinegar with ice cream doesn't give me the a greatest
> mental visual.
>
> To you and Helen, Alex, Mike, Jim, Brent, Sandy and
> Mark (what's the "=" for? I saw you on eGullet
> too...), thanks!
>
> John S.
>
> --- AndyB wrote:
>
> > John,
> >
> > (Re)making your own ice cream is iffy if you don't
> > have an ice cream
> > maker. However, make or have made a thick
> > milkshake! -- with the
> > special ingredients.
> >
> > Fast food places probably won't cooperate. We have
> > a diner nearby with
> > a counter that has old-fashioned milkshake blender -
> > the whirly disk
> > kind. Start with a thick vanilla shake -- but ask
> > them to put in your
> > "special ingredient" before blending. Be sure the
> > ingredient has
> > previously been chopped/powdered finely.
> >
> > I don't know where you are on the
> > moderate-to-adventuresome scale, but
> > here is a suggestion that both I and my son Doug
> > love, but as I am now
> > on a low-carb diet, milkshakes are a no-no.
> >
> > Get some Applewood-smoked, Red Savina powder (see
> > Jim C.)(use caution).
> > Place one heaping teaspoon in the shake before
> > blending. It is
> > absolutely delicious, and as =Mark comments in a
> > later post, you really
> > can't stop drinking it -- I mean you really don't
> > want to stop! (It's
> > like taking the poison with the antidote.)
> >
> > (Be sure to tell the place to rinse thiner shaker a
> > couple of times.)
> >
> > AndyB
> >
> > John H. Sphar wrote:
> > > Tonight, I purchased a pint of Hagen Dazs Mango
> > > sorbet. I will puree some peach habs tomorrow.
> > I
> > > want to incorporate them into the ice cream
> > somehow.
> > > Never tried it. I don't want to melt the sorbet
> > and
> > > refreeze it, so if anyone knows how to blend
> > chiles
> > > into sorbet or ice cream let me know. Maybe the
> > best
> > > way is to make some ice cream from scratch.
> > >
> > > Again, thanks Alex for the post.
> > >
> > > Adios,
> > > John S.
> > > San Jose, CA
> >
>
>
> John H. Sphar
> LAN Dyamics
> San Jose, CA
> 408.343.1276
>
>
>
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