2015-08-13T18:47:32.934-07:00I always thought that making great BBQ beef brisket required alot of time, effort, and patience. With busy schedules, many people just don't have that kind of time or energy after getting home from a long day of work. Well this recipe is the answer! You can apply the rub to the beef brisket the night before and refrigerate. In the morning, just place the brisket in a slow cooker with a few other ingredients. By the time you arrive home, there will be a big slab of BBQ greatness waiting for you. Enjoy!Recommended Equipment:slow cookerIngredients:3 pound beef brisket1 1/2 cups of your favorite rub. I used this Basic BBQ Rub2 tbsp Worcestershire sauce1 cup beef stock1 tspn liquid smokePreparation:Apply the rub to the brisket. Wrap the brisket in aluminum foil and refrigerate overnight.Add the Worcestershire sauce, the beef stock, and the liquid smoke to the slow cooker. Remove the brisket from the aluminum foil and place it in the slow cooker. Try to keep as much of the rub on the brisket as possible.Place the lid on the slow cooker and cook on low for 8 to 9 hours, until fork tender.Preheat oven to 350 degrees Fahrenheit. Remove the brisket from the slow cooker and place on a baking sheet. Pour 3 tablespoons of the mixture left in the slow cooker over the brisket.Place brisket in the oven and bake for 30 minutes to add a nice bark to the brisket.Remove from the oven and serve with Carolina Style BBQ sauce. United States North Carolina [ print this recipe for Slow Cooker BBQ Brisket ][...]
If you like North Carolina style (vinegar-based) BBQ sauce, you will love this simple recipe. I usually
use Open Pit BBQ Sauce as the base because it is inexpensive, easy to find, and tastes great. Feel free
to substitute your favorite store bought sauce to add your personal touch to this recipe.
2015-08-07T17:37:54.013-07:00This year we decided to try to grow some collard greens in our backyard garden. Despite the unusual amount of rain in June and July, the greens did great! After they reached almost 3 feet in height, we decided it was time for harvest and tried this recipe out. It turned out to be a tasty side dish and versatile as well. Here is the recipe for Collard Greens Au Gratin.Equipment:8 X 12 inch casserole panIngredients:1 tbsp olive oil1 cup diced bacon (about 1/2 pack)3/4 cup diced red onion1 cup diced portobello mushrooms2 bunches of collard greens, de-veined, cut into chiffonade4 tbsp unsalted butter4 tbsp all purpose flour1 3/4 cups of whole milksalt & pepper to taste1/2 cup grated Monterrey jack1/2 cup grated sharp cheddar6 oz. can of French fried onionsPreparation:1. Butter an 8 X 12 inch casserole pan.2. Wash and de-vein the collard greens. To cut the greens into chiffonade, roll one or two leaves into a cylinder. Cut across the cylinder make round thin ribbons. (see below).3. Heat the olive oil in a dutch oven or large pot with lid removed over medium heat. When hot, add the bacon and cook until almost crispy. Drain off about 75% of the bacon fat.4. Add the diced red onion and portobello mushrooms. Saute until the onion is fully cooked. Next, add the greens and continue to cook until the greens begin to wilt. Remove the pot from the heat and pour the greens into the casserole pan.5. Preheat the oven to 350 degrees Fahrenheit. 6. In a sauce pan, heat the butter and flour together over medium heat. Keep stirring the mixture until it turns the color of peanut butter. Add the milk. Once the milk mixture is warm, add the Monterrey jack and cheddar cheese. Continue stirring until the cheeses melt and combine evenly.7. Pour the cheese mixture evenly over the greens. Top with the French fried onions. Bake for 30 minutes. Let cool for 5 minutes then serve. United States [ print this recipe for Collard Green Au Gratin ][...]
2013-05-04T06:10:16.389-07:00Drinks of the Triple Crown
2013-04-28T18:22:43.143-07:00yogurt pancakes because they only require basic ingredients and are so fast and easy to make. This recipe makes pancakes that are thicker than crêpes and thinner than traditional pancakes. If you have fresh fruit on hand, this recipe for fruit pancakes is another good option.
2013-03-16T10:11:38.247-07:00This meal of corned beef, cabbage, and garlic mashed potatoes is a classic Irish St. Patrick's Day feast. I also included a pint of green beer just for the occasion. Sláinte!!The preparation of the potatoes and the cabbage is pretty strait forward. However, the corned beef takes some planning ahead of time. You will need a brining bag or a few heavy-duty zip-lock plastic freezer bags that you will use to soak the beef in a brine (salt) solution. This process takes about 7 days (believe it or not). The recipe for corned beef that you will need is listed below. But if St.Patrick's Day is just around the corner and you want to make corned beef in a pinch, you can get a kit at most grocery stores that include a pre-seasoned brisket and spices. Either way, you will be able to make a great, traditional St. Patrick's Day feast featuring corned beef and cabbage!! Erin go Bragh!!!If a home stand in the kitchen is not what you had in mind, there are a few cities here in the States that have sizable Irish immigrant populations and also have respectable St. Patrick's Day celebrations. These include Boston, Chicago, New York and Savannah, Georgia. Out of these four cities, Chicago would be my first choice. Here is a guide to additional events happening in the Windy City this weekend...If you do decide to go to Chicago, I recommend going to McGees and Kelly's. These two pubs are conveniently located across the street from one another in the Lincoln Park neighborhood on Chicago's north side. As stated in an earlier post, if you visit McGee's be sure to try the Irish Nachos!! Anyway, back to the recipes....Recommended Equipment:Dutch ovenbrining bags (you can get them at Sur La Table) or heavy-duty plastic Ziploc Freezer bagsCorned BeefIngredients:2 1/2 pound beef brisket5 cloves garlic, cut in half8 cups water1/2 cup vinegar4 tbsp sugar1 cup kosher salt3 bay leaves1 tspn dry mustard2 tspn peppercorns1 pinch of ground cloves1/4 tspn whole cloves1/2 tspn allspice4 garlic cloves, dicedPreparation:In a large pot, mix together the water, sugar, kosher salt, white vinegar, bay leaves, 1 tspn of the peppercorns, 1/2 tspn of the dry mustard, and a pinch of ground cloves.Bring the mixture to a boil and then let it cool. This mixture is called the brine.Put the beef brisket in a brining bag. Then pour in the brine mixture and the 5 garlic cloves. The brine should cover the beef at all times so try to seal the bag with as little air remaining as possible. Then, place the bag in a larger bowl (in case the bag leaks). You may have to place a can of soup on top of the bag to keep the beef below the surface of the brine.Place the bag in the refrigerator for 7 days. After 7 days, remove the beef brisket from the brining bag and discard the brine.Rinse the brisket with water and then place the meat in an oiled Dutch Oven or large pot.Add enough water to cover the lower 2/3 of the beef brisket.Add the remaining 1 tspn of peppercorns, the allspice, the remaining 1/2 tspn of dry mustard, 4 diced garlic cloves, and 1/4 tspn of whole cloves.Heat the pot over medium heat until it comes to a boil. Skim off any foam that forms.Reduce heat to low, cover pot and simmer for 4 hours.Remove from pot and cut the brisket across the grain of the meat.CabbageIngredients:3 cups of the mixture in which the brisket was simmering.1 head of cabbage, sliced into thin ribbons.salt and pepper to taste3 cloves garlic, diced2 tbsp unsalted butterPreparation:Add the 3 cups of the brisket mixture and the cabbage to a large skillet.Add the garlic and season with salt and pepper.Heat the skillet over medium heat.Heat the cabbage until it has softened but still has a slight crunch.Remove from heat and drain off any excess water.Add butter to the cabbage and stir.Ser[...]
2013-03-16T10:38:20.186-07:00Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 www.robertrose.ca May not be reprinted without publisher permission.Here, I've transformed one of my all-time favorite dim sum dishes - char siu bao, steamed buns stuffed with barbecue pork - into a quick and easy ebelskiver supper to be made anytime, in no time.Recommended Equipment: Æbleskiver pan (We bought a used cast iron pan on Ebay, you can also buy them new from Aunt Else's Æbleskivers)Electric mixer Ingredients:Filling:2 tspn vegetable oil6 oz. extra-lean ground pork1 1/2 tbsp hoisin sauce1/2 cup finely chopped green onionsPuffs:1 1/4 cups all-purpose flour3/4 tspn baking powder1/4 tspn salt3 large eggs3/4 cup water1 tspn vegetable oil1 tspn sesame oilPreparation:Filling:In a large, deep skillet, heat oil over medium-high heat. Add pork and cook, breaking it up with a spoon, for 5 to 6 minutes or until no pink remains. Add hoisin sauce and green onions; cook, stirring, for 1 minute.Puffs:In a large bowl, whisk together flour, baking powder, and salt.In a medium bowl, whisk together egg yolks, water, 1 tbsp (15ml) vegetable oil and sesame oil until well blended.Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.Brush walls of pan lightly with vegetable oil. Set pan over medium heat. When oil begins to sizzle, add 1 tbsp (15 ml) batter to each well. Place 1 tspn (5 ml) filling in the center of each well and top with 1 tbsp (15 ml) batter. Cook for 2 to 4 minutes or until bottoms are golden brown. Using 2 skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a bit of filling and a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.Repeat with the remaining batter and filling, brushing wells with oil and reheating pan before each batch. Serve warm. Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 www.robertrose.ca May not be reprinted without publisher permission.Related Posts: Basic Aelbelskiver Recipe China [ print this recipe for Char-Siu Bao Puffs ][...]
2013-03-16T17:56:49.465-07:00Also spelled biriani, this dish originally comes from Persia (modern day Iran). It is popular throughout the Middle East, Pakistan, and India as well. Chicken biryani has been enjoyed by the people in these regions for centuries and as such has many varieties. In general, it is a spicy dish of layered meat and basmati rice. Biryani is usually an elaborate dish that requires many hours of preparation. However, this recipe for chicken biryani is much simpler to prepare but the flavor is just as rich and complex as traditional chicken biryani. Try it with Homemade Tabasco Hot Sauce.Recommended Equipment:slow cookerIngredients:1 1/2 pounds boneless chicken breast, cut into 1 - 2 inch pieces1/2 cup yogurt1 tspn cayenne pepper, ground1 tspn turmeric, ground2 tspn fresh ginger root, minced4 -5 cloves garlic, minced1 tspn 5 spice powderpinch of Kosher salt5 tbsp extra virgin olive oil1 large yellow onion, diced2 tbsp fresh mint, chopped2 tbsp fresh cilantro, chopped1 1/2 tspn cardamom, ground1 1/2 tspn chili powder1 tspn dried coriander, ground1 cinnamon stick1 bay leaf7 cloves1 1/2 cups basmati rice1 tspn ground cinnamon sour cream or yogurtPreparation:Mix together the yogurt, cayenne pepper, turmeric, ginger root, garlic, 5 spice, and Kosher salt. Place the pieces of chicken breast into the marinade being sure to coat all of the pieces. Refrigerate the chicken and marinade for at least 2 hours.In a large skillet, heat the olive oil over medium heat. Cook the diced yellow onion until some of the onions become crispy and dark brown.Remove the onions from the oil and retain the oil.Remove the chicken from the refrigerator and mix in the mint, cilantro, cardamom, chili powder, coriander and the oil from the onions. Refrigerate the chicken mixture for another hour.Add 5 cups of water to a large pot over medium heat. When the water is about to boil, add the basmati rice, cloves, bay leaf, and the cinnamon stick. Cover the pot and cook for 15 minutes.Remove the rice from the heat and strain off any excess water. Remove the cloves, bay leaf, and cinnamon stick from the rice.Grease the bottom and sides of the slow cooker. Place the chicken evenly across the bottom of the slow cooker.Next, cover the chicken with half of the riceTop the rice with the onions and ground cinnamon.Cover the onions with the remaining rice topped with one fresh mint leaf.Cook on low heat for 4 hours in your slow cooker.Serve the chicken biryani in bowls with a dollop of sour cream or yogurt. Iran [ print this recipe for Slow Cooker Chicken Biryani ][...]
2013-03-16T10:33:41.278-07:00chicken gumbo or other types of soup. These jalapeno corn muffins are rich and spicy with a hint of salt.
2013-03-16T10:31:51.569-07:00About four years ago, I realized that we didn't have a good recipe for chicken gumbo. So I found 4 or 5 recipes and combined parts from each of them to make the one that I'm listing in this post. Since then, my family and I have been kicking off Fat Tuesday with a huge pot of this chicken gumbo.I wanted it to try to replicate the taste of the gumbo served at Heaven on Seven, a great Cajun restaurant located on Wabash Street in Chicago. Although this recipe is not quite as good as the Heaven on Seven version, it does come close.Preparing chicken gumbo is a little labor intensive since we are making the chicken stock from scratch. It will take a couple of hours from start to finish. But hopefully it will be worth the effort. Just put on a Clifton Chenier CD and be patient. There is nothing better than a hearty dish like this in early March!!Recommended Equipment:Large, deep stockpotCast iron skilletIngredients:1 whole chicken cut into major parts (wings, thighs, breasts, etc.) - do not remove the skin2 carrots, diced2 ribs of celery, diced1 handful of parsley, finely chopped2 medium yellow onions, diced1 bay leaf1 cup of white wine10 pepper corns1 tspn kosher salt1 tspn black pepper2 tbsp extra virgin olive oil3 cups of okra, sliced into wheels3 tbsp unsalted butter3 tbsp all-purpose flour2 medium yellow onions, diced3 tbsp unsalted butter3 tbsp all-purpose flour1 green bell pepper, diced3 ribs of celery, diced7 cloves of garlic, diced1 package of andoullie sausage (about a pound), cut into thin wheels3 Roma tomatoes, diced2 tspn basil2 tspn cayenne pepper2 tspn thymeTobasco saucesalt and pepper to tastePreparation:Add chicken, carrots, parsley, onion, bay leaf, celery, white wine, pepper corns, kosher salt, and black pepper to the pot and cover with water (about 10 cups of water).Bring the mixture to a boil over medium heat then reduce to low and simmer for 2 hours.Using tongs, remove the chicken from the pot and let it cool on a cutting board. When the chicken has cooled, remove the skin and place it in a medium sized pot. Remove the chicken meat from the bones and place it in a bowl and set aside. Place the bones in the pot with the skin. Cover the skin and bones with water and then place the pot over low heat for at least 1 hour.Pour the remaining contents of the large stock pot through a strainer into another large pot or bowl. This is the chicken stock that you will use for the gumbo. Discard the spent vegetables and small pieces of chicken that were caught in the strainer.Pour the chicken stock back into the large stock pot. After the pot with the chicken bones has simmered for at least an hour, strain it into a bowl, discard the bones and skin, and then add this chicken stock to the stock pot as well.Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Add the okra to the skillet and cook for about 20 minutes. Remove the okra from the skillet and reserve for later. Do not clean the skillet.Add 3 tablespoons each of butter and all-purpose flour to the skillet over medium heat. Whisk the butter and flour constantly for about 15 to 20 minutes until they form a roux that is the color of peanut butter.Add the diced onions to the roux and cook until the onions have softened and become translucent. Add the onions and the roux to the stock pot. Do not clean the skillet.Add 3 tablespoons each of butter and all-purpose flour to the skillet over medium heat. Whisk the butter and flour constantly for about 15 to 20 minutes until they form a roux that is the color of peanut butter.Add the diced garlic, green pepper, and celery to the roux and cook until the ve[...]
2013-01-27T12:44:10.471-08:00Cioppino is a rich, red, seafood-based soup that was developed in the early 1800s by Portuguese and Italian fishermen that settled along the Northern California coast around San Francisco. It was first prepared on their fishing vessels from leftover pieces of fish, clams, mussels, and dungeness crabs. Cioppino, which has many similarities to other mediterranean fish dishes such as bouillabaise, grew in popularity in the Bay Area and has been on the menus of many of San Francisco's restaurants ever since. It is a great winter-time dish and is best served with toasted sour dough bread and a Oregon Pinot Noir. If sour dough bread is unavailable, you can make yourself a loaf of Easy Artisan Bread which will work just as well.Ingredients:1/4 cup extra-virgin olive oil1 tbsp crushed red pepper flakes3 - 4 flat anchovie fillets6 cloves garlic, minced1 bay leaf1 large yellow onion, diced1 cup California Chardonnay1 1/2 cups chicken stock32 oz. crushed red tomatoes1 cup clam juice1 tbsp thyme1 tspn oregano1 tspn basil1 hand full of finely chopped flat-leaf parsleysalt and ground black pepper, to taste1 1/2 pounds cod or other white fish, cut into 2 inch chunks8 large shrimp16 mussels or clams1 can of lump crab meat or fresh crabs (if you can get them) - Dungeness crabs are the best with this but they are usually only available on the US west coast. Blue crabs would also work with this recipe for cioppino.+ sour dough bread or Easy Artisan Bread.Preparation:In a large pot over medium heat, combine the olive oil, red pepper flakes, anchovies, garlic, and the bay leaf.As the anchovies begin to disintegrate, add the diced yellow onion and cook the onion for a few minutes until it becomes translucent in color.Add 1 cup of chardonnay and continue to cook for a few minutes to allow the wine to reduce.Add the chicken stock, crushed red tomatoes, clam juice, thyme, oregano, basil, parsley, salt, and pepper. Bring the soup to a boil then reduce the heat to a simmer. Let the soup simmer for an hour.Season the white fish on both sides with salt and pepper. Set aside while the soup simmers.After an hour has passed, add the shrimp, mussels or clams, crab meat, and pieces of white fish to the cioppino. Do not stir the mixture so that the pieces of white fish do not break apart. Let the cioppino simmer for another hour to allow all of the flavors to meld.Serve cioppino hot with slices of toasted bread and red wine (Oregon Pinot Noir or this Pinot Noir one from Chile if you can find it). United States [ print this recipe for Cioppino ][...]
2013-03-16T17:58:44.089-07:00Ever been to Chicago in January? If the answer is yes, then you realize why comfort food is so popular in this city. It's also easy to understand why restaurants such as the Meatloaf Bakery have become Second City favorites! This Lincoln Park establishment was founded by Cynthia Kallile in December of 2008. After a successful 25 year career as a corporate PR exec, Kallile decided to venture into the restaurant business. Building on the early success of her imaginative meatloaf creations, she and her team at the Meatloaf Bakery have grown the business to also include a food truck, the Meatloaf A-Go-Go and also a catering business. She recently released The Meatloaf Bakery Cookbook - Comfort Food with a Twist and the International Recipe Syndicate had the opportunity to try some of her recipes.The book begins with a chapter on "making the loaf" where the author recommends the classic meat mix of 80% to 85% lean ground beef complemented by ground pork and/or ground veal. She also recommends using filler of bread crumbs, crushed butter crackers, or even oyster crackers. These, along with the key ingredients of parsley, basil, thyme, lemon, and garlic make a solid base that can be used to build a myriad of meatloaf creations. If you are a vegetarian, don't dismay. The Meatloaf Bakery Cookbook also includes chapters on meatless loaves and "lite bites" that feature vegetarian specialties, salads, side dishes, and appetizers. For our review, we chose the Father Loaf, one of the Meatloaf Bakery's classic dishes. We also tried the Cheesy Taters as they were needed for the garnish of the Father Loaf. We found the cheesy taters to be smooth and packed with cheddar cheese flavor - a welcome change from plain mashed potatoes. This dish could stand on its own as a side for any meal. But when you combine it with the Father Loaf, you have one of the best comfort food combinations around! The father Loaf itself is HUGE covering a good portion of an entire baking pan. We thought we would be eating leftovers for a week but when all was said and done it was gone in a single day. This version of the classic meatloaf had an unbeatable combination of flavors complemented perfectly by a barbecue glaze. We only tried one meatloaf recipe from the Meatloaf Bakery Cookbook but there were many other recipes that tempted us. I'm sure we will be trying many other recipes for meatloaves and sauces in the near future. We give the Meatloaf Bakery Cookbook 4 out of 5 stars.[...]
2013-01-10T18:26:55.654-08:00"'Dear Homer, IOU one emergency donut. Signed, Homer.' Bastard! He's always one step ahead." - Homer Simpson. Homer has always known the importance of a good donut, and now that you're making a mini version of his favorite, there'll be plenty to go around!Recommended Equipment:Donut pan(s) or electric donut makerIngredients:For Donuts1 1/3 cups all-purpose flour, sifted2 tspn baking powder1/4 tspn salt1 large egg1/2 cup granulated sugar3/4 cup whole milk3 tbsp vegetable oil2 tspn vanilla extractFor Icing1 tbsp whole milk1 tspn vanilla extract1 1/2 cups powdered sugar2-3 drops red food coloring For Topping2 ounces multicolored sprinkles Preparation:If using an electric donut maker, preheat according to manufacturer's instructions. If using donut pans, preheat oven to 350 degrees Fahrenheit and grease donut pans.In a small bowl, sift together flour, baking powder, and salt. Set aside.In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.If using mini-donut pans: Carefully fill each donut indentation 3/4 full. Bake for 7-9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. If using an electric mini-donut maker: Carefully fill each donut indentation 3/4 full. Bake according to manufacturer's instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth. Add red food coloring 1 drop at a time, until you reach the desired pink color.Dip the top of each donut into the icing and transfer to a wire rack. Immediately garnish the tops with the multicolored sprinkles and let set for 5 minutes. Donuts can be stored in an airtight container for up to 3 days but are best served fresh.Recipe courtesy of Mini Donuts by Jessica Segarra United States [ print this recipe for The Homer Simpson: Pink-Sprinkle Mini Donut ][...]
2012-12-29T12:55:26.420-08:00Æbleskivers are a Danish breakfast delicacy. Æbleskiver literally means apple slice in Danish, but this dish has evolved to include a multitude of different flavor combinations from sweet including various sugars and fruits to savory with different types of cheeses and meats. Recommended Equipment:stand mixerÆbleskiver pan (We bought a used cast iron pan on Ebay, you can also buy them new from Aunt Else's Æbleskivers)chop stick or knitting needle Ingredients:2 1/2 cups flour1 1/4 tspn baking soda1/2 tspn Kosher salt3/4 tspn baking powder2 eggs separated2 cups buttermilk1 tbsp vegetable oil + oil to grease the Æbleskiver panPreparation:In a large bowl, mix together the dry ingredients (flour, baking soda, Kosher salt, and baking powder).Separate the eggs. Set the egg yolks aside. Using a stand mixer, whip the egg whites until they become fluffy.Gradually mix the dry ingredients in with the egg whites.Mix in the egg yolks, buttermilk, and vegetable oil.Prepare all of the ingredients that you plan to add to the Æbleskivers in advance. We used diced apple and garnished them with confectioner's sugar and maple syrup.Heat the Æbleskiver pan over medium heat (gas stoves work the best with heavy cast iron pans).Add a teaspoon of vegetable oil to each well in the pan.When the pan is hot, fill each well 3/4 full with the Æbleskiver batter. Then place a small amount of diced apples (or whatever filling that you want to use) in the center of each well.Using a chop stick or knitting needle, slowly turn the Æbleskiver 1/4 length. After this side cooks, turn the Æbleskiver another 1/4 turn. Repeat until all sides of the Æbleskiver are cooked. The Æbleskiver is done when the chop stick can be inserted into the Æbleskiver and it comes out clean.Remove the Æbleskivers from the pan and dust with confectioner's sugar and top with your choice of fruit, syrup, whipped cream, or other topping. Serve them hot! Denmark [ print this recipe for Æbleskivers ][...]
2012-12-21T18:03:47.261-08:00(image) Bourbon slushes are a tradition in our family. On Christmas Eve, there is always a big batch on hand as the family gathers. By midnight, the slushes are always completely finished off.