On the ice cream: I've decided that it will land somewhere between cheesecake, cannoli filling, and vanilla bean ice cream with a dash of cinnamon. I've been studying custard making for all of these things, and have been too meek to actually fire up the range and do it. It'll happen, I promise.
So today I've made some green tea soda. It's good, I promise.
Take 16 oz. of water that you'd drink and heat it to 190 degrees.
Now take 5 green tea bags, (They can be cheap) and let steep for 3-4 minutes.
Fill a pitcher with about three cups of ice. Add the tea, and about 1/4 cup of honey, and about the same amount of sugar, with a pinch of salt. Stir 'till everything is dissolved.
Now add the mixture to your favorite soda charger. Charge with CO2 and chill.
Enjoy.
Wednesday, April 28, 2010
Saturday, April 10, 2010
Mexico: The food
So I just went to Mexico on a missions trip with the youth group at Big Valley Grace church in Modesto. It was amazing. It was life changing. The food in Mexico was great.
Things I want to make now:
Flame grilled clams
Cheese ice cream
Fish tacos
The first thing I'm going to try is the cheese ice cream. As far as I can tell, it uses a ricotta like cheese called requeson. I'm trying to put together a custard recipe that would churn up well using the cheese. I have no clue what it's supposed to taste like, but Armando, a student in my van, says it's awesome.
The clams were AMAZING. I had some at La Bufadora in Baja, the day we let the students do some shopping. The guy had these fresh clams that he scored with a knife, then he stuck some minced onion, cilantro, and some sort of sweet red thing I couldn't figure out in them and put them over a charcoal grill until the cheese melted and the liquid boiled.
The fish tacos are made from strips of cod. One of the men on the trip says he got a recipe for the batter they use. What I'd do is this: Salt the cod strips. Dip in mayonaise. Roll in seasoned flour. dip in mayonaise. roll in seasoned flour. Fry at 360 until golden brown. Serve with cabbage, pico de gallo, cilantro, and lime on a white corn tortilla. Mmm...
Things I want to make now:
Flame grilled clams
Cheese ice cream
Fish tacos
The first thing I'm going to try is the cheese ice cream. As far as I can tell, it uses a ricotta like cheese called requeson. I'm trying to put together a custard recipe that would churn up well using the cheese. I have no clue what it's supposed to taste like, but Armando, a student in my van, says it's awesome.
The clams were AMAZING. I had some at La Bufadora in Baja, the day we let the students do some shopping. The guy had these fresh clams that he scored with a knife, then he stuck some minced onion, cilantro, and some sort of sweet red thing I couldn't figure out in them and put them over a charcoal grill until the cheese melted and the liquid boiled.
The fish tacos are made from strips of cod. One of the men on the trip says he got a recipe for the batter they use. What I'd do is this: Salt the cod strips. Dip in mayonaise. Roll in seasoned flour. dip in mayonaise. roll in seasoned flour. Fry at 360 until golden brown. Serve with cabbage, pico de gallo, cilantro, and lime on a white corn tortilla. Mmm...
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