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making ice cream at home help!

Even though the recipe you used didn't call for this, but I would "cook" the custard either in a double boiler or in a bowl sitting on top of some boiling water (so as not to cook the eggs). Heat until it is very warm to the touch and it will be noticeably thicker. The same thing happened when I made a batch of salted caramel ice cream-it came out way too thin and I ended up with a drinkable custard, though it was still delicious. A few days ago I used the exact same recipe and used the double boiler, cooled it completely, and then used my ice cream machine and it turned out great, perfect texture and everything.

Apr 08, 2009
aftervirtue in Home Cooking

What to do with preserved lemons?

I have two big jars full of Meyer Lemons preserving. Their two month mark is coming up and I'm starting to wonder what I can do with them. I've actually never tasted a preserved lemon before so it's hard to say what will go well. I've Googled some Moroccan roast chicken dishes that I may try, but I was hoping I can get some more ideas here. Thanks!

Apr 03, 2009
aftervirtue in Home Cooking

Gourmet salts in Seattle?

Great, thanks for all the feedback! I'll definitely be checking Met Market and the Pasta & Co in UVillage.

Mar 25, 2009
aftervirtue in Pacific Northwest

Where oh where can I buy a suribachi?

Does anyone know where I can buy a suribachi-you know, the Japanese mortar/pestle (although this has a separate name) that's ceramic and grooved on the inside?

Mar 24, 2009
aftervirtue in Cookware

Seattle: Reasonably Priced Dried Porcini?

Central Market in Shoreline (right off Aurora) sells them bulk. Last time I checked they were around $40/pound.

Mar 24, 2009
aftervirtue in Pacific Northwest

Gourmet salts in Seattle?

Does anyone know where I can find quality fleur de sel (or are they quality by default?) or Maldon salts in the Seattle area? I really want to avoid ordering online due to the shipping charges. Thanks!

Mar 24, 2009
aftervirtue in Pacific Northwest