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Comments on ...an endless banquet: Not for kids





Updated: 2017-12-08T11:44:33.974-05:00

 



Good Eats Fudgepopshttp://www.foodnetwork.com/food...

2005-07-12T20:51:00.000-04:00

Good Eats Fudgepops

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29059,00.html

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I found these slightly bitter with 70% cocoa chocolate, but your mileage may vary. I've also used whipping cream and 1% milk, and they've been fine.

Cheers,

Michel



The recipe is so easy... Brew about 2 cups of espr...

2005-07-11T18:23:00.000-04:00

The recipe is so easy... Brew about 2 cups of espresso, like in a stovetop maker, pour the hot coffee onto about 6 Tbsp. of sweetened condensed milk, stir. I basically added enough milk to make it as sweet I want. Let it cool, pour into molds, freeze. Mmmm. I get a lot of requests for these from guests. Too bad they're so good that there's never any left. I've even had them instead of my morning coffee. Now that's decadent.

Can I ask for the fudgesicle recipe?

m



can i ask for the recipe for these? we just got th...

2005-07-11T11:50:00.000-04:00

can i ask for the recipe for these? we just got the moulds from les touilleurs, and made some amazing fudgesicles (using alton brown's recipe). now i want these coffee ones!



Great! My site is www.travelerslunchbox.com - most...

2005-06-17T18:19:00.000-04:00

Great! My site is www.travelerslunchbox.com - mostly food, a bit of travel ;)



Not at all. Please do. What's your site? Let us...

2005-06-17T17:29:00.000-04:00

Not at all. Please do. What's your site? Let us know.

best,
aj



I just recently stumbled across your blog, and I r...

2005-06-17T14:00:00.000-04:00

I just recently stumbled across your blog, and I really love it - so witty and so many great recipes! Would you mind if I linked to you from my site?



you were stuffing the ice cream in the freezer,wer...

2005-06-17T10:46:00.000-04:00

you were stuffing the ice cream in the freezer,
weren't ya? hrm? i don't think its just the
fat that keeps the ice cream from getting hard,
but the formation of ice crystals.

there's several tricks to keep large crystals
from forming. one is to use very low temps
and to get a temp drop before the crystals
form.

that's why there's "STIRRING" involved in
most methods while the temp is dropped. BUT
there is another way...

http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html



Popsicle with punch.

2005-06-17T10:12:00.000-04:00

Popsicle with punch.



brilliant

2005-06-16T18:37:00.000-04:00

brilliant