Your instructions were simple and I'm glad I found you! It was my first time making ice cream, and I added a few extra ingredients to make it my own. It was the best ice cream I've ever had and will compliment my baking business.
Why bother with making a homemade custard. What I do is this. I buy a readymade good quality vanilla custard in the supermarket. Put the custard in a bowl, add a bit more vanilla extract and a bit more sugar and some milk to turn the custard into a sauce and put it in the ice cream machine. And that's it! In one hour I have vanilla ice cream! Try it and please let me know if you like it!
there are a few things that he gets wrong, and it frankly makes me wonder how the hell is he considered a decent cook. As someone who has actually grown asparagus in the family for commercial purposes, I'll start by saying 1)"tight" asparagus, doesn't mean it's fresh -the plant ends in seed pods similar to grain or other cereal. They look like an afro haircut, if you wish. You get the "cone" classic shape by trimming it. Furthermore, it's a very resilient plant and keeps it's shape, form and feel for more than a week after it's harvested. So in practice, it doesn't matter if it's plucked yesterday or two weeks ago, you won't be able to tell the difference. As a matter of fact, if you put it in water, it re-hydrates 2)the thinner it is, the better, it has less fiber and younger it is and you don't have to throw away as much. And you don't cut it, you can easily break it. 3)you don't cut it 2 inches. That's nonsense. They are already pre-trimmed, and the length depends on whatever the original seller decided to do. Just feel the stem with your fingers and decide for yourself what part is too fibrous 4)it tastes like green peas. Smells similar as well. Don't let anyone fool you into thinking it's that special or unique.
Man, you were putting out some really great videos. Great recipes. Practical tips. All the pertinent information in a nice short video. And you had a really cool stage presence. Why'd you quit making the videos?
I made roasted asparagus with no prior coaching. I did everything you did, except I used lemon. When the 10min. timer sounded, I turned the oven off but had to tend my tenderloin in the cast iron pan, and forgot to remove the asparagus from the oven for another 8-10min. That extra time allowed the asparagus to crisp up and when I had it with my steak, it was unbelievably delicious! Rather than 'roasted', I had "toasted" asparagus!
What 11 years ago! I just noticed. I m going searching for something recent just to see. But actually cooking asparagus now checking if I should be doing something different and got this recommendation. My 1st 2 choices 2 min vs 26 min. Seriously! 26 minute video for asparagus. Maybe it includes planting.
Please, don't add heavy cream !!! You sploilt the taste, it is not the French genuine recipe. Only yolks , whole milk , ordinary sugar and invertered sugar and vanilla ...!! I am from France and my dad was a French gelatomaker. American ice creams are too fat !!! and not tasty, il you want tasty, don't add cream because il is not tasty!! Do you understand? Do you add water in a great Bordeaux? Bien à vous. Fille de glacier.
What a waste of lovely asparagus, 50 mm into the rubbish when there's a world full of starving people. There's nothing wrong with the bottom of the stalk.
