(no subject)
Aug. 17th, 2007 03:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
oakenguyThe other night's recipe experiments were, well, interesting.
Of the Moroccan Couscous D and Alex made, I can happily say that it involved couscous, and was vegan, and it's possible that carrots and butternut squash and zucchini and onions are Moroccan staples. I can also say that it was HOT. For when it comes to spices, I am a lightweight.
My biggest success seemed to be the Orange Julius, which was simple--heavy cream and OJ and honey in the food processor. Also ice, which prolly should have actually gotten, I dunno, BLENDED instead of ricocheting around the insides like little bullets. But what can ya do.
I also tried macerating some strawberries (that's soaking them in OJ and sugar, for you folks with dirty minds), which was decent. It would've been better if I'd let them soak for an additional hour (or 6)--as it was, I got damp strawberries.
For the piece de resistance, I tried raspberry squares (with some raspberry preserves I'd picked up at lunchtime from the farmers market) and used what I think is a really good recipe. If I'd actually followed it, things would have been great.
Here's the thing: the recipe called for fast-cooking oats. I got steel-cut Irish oats. Or, as I started thinking of them after the first bite, "these little BB pellets I mixed into my dessert". Sigh.
Of the Moroccan Couscous D and Alex made, I can happily say that it involved couscous, and was vegan, and it's possible that carrots and butternut squash and zucchini and onions are Moroccan staples. I can also say that it was HOT. For when it comes to spices, I am a lightweight.
My biggest success seemed to be the Orange Julius, which was simple--heavy cream and OJ and honey in the food processor. Also ice, which prolly should have actually gotten, I dunno, BLENDED instead of ricocheting around the insides like little bullets. But what can ya do.
I also tried macerating some strawberries (that's soaking them in OJ and sugar, for you folks with dirty minds), which was decent. It would've been better if I'd let them soak for an additional hour (or 6)--as it was, I got damp strawberries.
For the piece de resistance, I tried raspberry squares (with some raspberry preserves I'd picked up at lunchtime from the farmers market) and used what I think is a really good recipe. If I'd actually followed it, things would have been great.
Here's the thing: the recipe called for fast-cooking oats. I got steel-cut Irish oats. Or, as I started thinking of them after the first bite, "these little BB pellets I mixed into my dessert". Sigh.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-08-17 10:01 pm (UTC)no subject
Date: 2007-08-18 12:22 am (UTC)Macerating...I was watching a Top Chef marathon on the plane ride from Seattle and one guy said macerating like 10 times. It did start to make me giggle.