What do you like about wines from Santa Maria Valley and Paso Robles? I lived in both Northern and Southern California until 2004 and I never heard about wines from those areas. Which wines and wineries?
Beat concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. Spoon into crust.
Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily.
Garnish with additional whipped topping, lemon slices and fresh mint leaves, if desired. Store leftover pie in freezer.
Sanalac powdered milk was sold to Beatrice Foods in 1968. The product may have been discontinued since it's difficult to find any current references to it on the Internet in 2008. The original founder of Sanalac (the product was probably named after Sanalac, Michigan) started another company, SACO Foods, and developed a new dry milk product, Mix'n Drink. His sons carry on the tradition.
When we lived in southern California we had several plumcot trees among our apricot and plum trees. Some of the plumcot varieties had a canteloupe color, were round, and tasted very much like the fruit you described.
There are also pluots (which are closer to plums) and apriums. But plumcots are more like apricots.
But, of course, the fruit you tasted could be something completely different.
Vegetable alpha-gel emulsifier for artisan production of cakes and other baking powder-based products. Recommended for ice cream. Keeps well also in hot climates.
Alpha-gel emulsifiers are used to improve both texture and volume in all kinds of baking powder-based applications, but can also be successfully applied in brioche, panettone, ice cream etc.
Owing to their active alpha-gel-phase, Aromatic emulsifiers give direct effect when added in the batter. Alpha-gel emulsifiers enable the All-in method and provide a homogenous cake batter with the preferred volume. Both the baking stability and the batter tolerance are improved. Furthermore, these products also inhibit staling and extend freshness by retarding moisture loss. Cake producers will benefit from uniform, reliable results and improved cost efficiency.
It looks like you have a recipe from a restaurant.
"Cutting down" a restaurant recipe is iffy business. Various ingredients can have different effects depending on their respective quantity. Many restaurants, esp. chains, have formulas that only work in the quantities they developed -- usually by professionals after a lot of experimentation.
Are you looking for an Asian ginger dressing similar to those found in restaurants?
Try this one -- the ingredients are similar (though not identical) to the one you posted.
This salad dressing is a very close approximation to the traditional ginger dressings served in most japanese hibachi restaurants.
ingredients 1/2 cup onions, minced 1/2 cup peanut oil 1/3 cup rice vinegar 2 tbsp water 2 tbsp fresh ginger, minced 2 tbsp celery, minced 2 tbsp ketchup 4 tsp soy sauce 2 tsp sugar 2 tsp lemon juice 1/2 tsp garlic, minced 1/2 tsp salt 1/4 tsp pepper
preparation Combine all ingredients in blender and mix for 30-60 seconds.
When I was in Germany and Austria years ago my local friends liked to order speck with their country lunch. Not unlike Italian prosciutto, but usually cut thicker, it was delicious with bread, cheese and beer, or just by itself. Here's a version that's closer to bacon.
I found this recipe elsewhere online but it was badly formatted and difficult to read. The Prague Powder ingredient is also referred to as Tinted Cure or Pink curing salt and is popular for all types of sausage curing.
via Paul Hinrichs
Title: Schinkenspeck or German Bacon Yield: 10 Lbs
1 for 10 pounds total: 2-1/2 ga ice water 8 oz kosher salt 8 oz prague powder #1 2-1/2 oz powdered dextrose 2-1/2 oz ground white pepper 1-1/2 oz ground juniper berries
It's a lot of work, especially if you're working alone, but it is a beautiful finished product that is well worth the trouble.
The original procedure calls for a whole fresh pork ham, but any I make in the future will be made with pork loins. The reason for that is simple - the center part is round and pork loins are naturally round. If you use a ham, you have to fit together various pieces of the muscle to get the right shape and use gelatin to hold them together. The loin will make the center more like Canadian bacon, but that's no problem as far as I'm concerned.
I remove the skin from the bacon before curing. I also spray-pump both the bacon and ham at 10% of their weight with the cure. Then you let them cure for 5 to 6 days at 40 F.
Lay the bacon slab out on a counter top and fit it around the ham. You may have to trim off parts of the ham where it's too wide and fit such trimmings in places where it is too narrow. Just sprinkle them with unflavored gelatin and they'll stay there after the smoking. When the bacon fits nicely around the ham, sprinkle it with gelation and tie it up like a rolled rib roast. Working alone, I found skewers helpful for this part of the process, securing one end while I worked on tying the other. This took nearly an hour on my first attempt!
Then you put the whole thing in a stockinette bag and let it rest in a 135 F smokehouse until it gets to 128 F internal - just like bacon, but it will take longer because of the greater thickness. Mine took about a day. Then you can smoke it, but not too much. I kept mine at 128 F for another day so it would firm up nicely.
It was far too thick for my home slicer, so I took it to the butcher, where I had purchased the meat, and let him cut it on his professional grade slicer (and gave him 4 slices for his trouble). I put it in the freezer first, for about 6 hours, so it was easier to slice consistently.
I found it fried up best at very low heat in a cast iron skillet. The sugar in it will carmelize and make a mess even at moderate temperatures. Then prepare yourself to taste the finest bacon you've ever had - I'm not kidding, the delicacy of the juniper berries and the faint sweetness make this a treat you'll never forget.