Hi Everyone,
This is my last post as Defunkt Gourmet. This is the end of the road.
I’ve decided to jump ship and move elsewhere.
My new home is @ChineseBaba.
In terms of words, DG is more of my funky personality. Chinese Baba reflects the true nature of my cooking “style” which is geared towards comfort cooking.
I hope this is ok and that we’re still friends.
ex’s and oh’s.
Jenn.
Crowded House‘s new album, Intriguer was released today in North America. While most of my friends were loving NKOTB during our younger years, I was loving Crowded House. I haven’t had a chance to go out to buy it, but I will at some point. Here’s the first single. Loving the vibe. Hating Mr. Finn’s stache. It’s really unnerving me.
Also, I’m sad that they’re not coming to Winnipeg on their tour this year. *heart broken.*
Tags: love, Movies/Music
For the first time in a long time, I had a day off on Friday. The last day off I had that wasn’t a stat holiday was back in MARCH. WTH? I had the day planned out: Bob and I were going to take Mum out for crepes at Kawaii Crepe, go to Boonstra’s for strawberry picking, and then maybe go to Home Sense to check out some new wares. But before all the shenanigans were to begin, I had to come up with a dessert to bring over to the ladies night dinner I was attending later that evening.
What to make? What to make that’ll be quick and ready to go by the time I get back? Out of our small group of awesome, foxy ladies, one has food allergies. And the two things that she could not have were: citrus and nuts. CRAP! So, I’m online looking for “great!” “summer!” “desserts!”. And what comes up? Citrus something-or-other. Lemony thing-she-can’t-eat. Nuts’n-butts disaster. I was totally boned. Why did everything that was sounding SO amazing were the things I couldn’t make? So, I emailed Ms. T and asked her specifically which citrus and which nuts (because it can be specific). Turns out ALL citrus :(. But, she was ok with peanuts. Translation: peanut butter is an option. HALLELUJAH!
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Tags: bubble tea/boba, dessert, Winnipeg
I’m not a big beer drinker. I haven’t gotten over the bitter taste and strange after-taste that lingers in my mouth. I’m still curious to try sips here and there, but my reaction is always the same: “blah! how can you drink this?” while I grab for the closest non-alcoholic beverage near by. Only one brand has made me realize why people all over drink it and that’s Innis & Gunn. Mind you I can only drink a 1/4 of the bottle before I pawn it off to Bob. Since I can’t drink beer, stouts are even worse for me. Am I ever going to enjoy Guinness??
Guinness-Milk Chocolate Ice cream
from David Lebovitz’s “Perfect Scoop”
Once you’ve finished chopping your chocolate, put it in a large bowl with a mesh strainer over top.
Next, in a medium sauce pan on low-medium heat, combine the milk, sugar, and 1/2 cup of the cream. Stir with a wooden spoon until the sugar has dissolved and wait for the mixture to heat up.
In a separate bowl, mix the egg yolks with the remaining cream. Check on your milk/cream/sugar mixture. I test it by poking my finger and if it’s hot I know it’s ready. (What professional advice, eh? I know I should use a thermometer, but I’m so used to doing it this way and it’s worked – no sense in fixing something that ain’t broke…) Slowly pour about 3/4 of the warmed mixture into the egg yolks/cream, whisking constantly. [If you get "scrambled eggs", you've poured your mixture too quickly and the only remedy is to start again :( ].
Afterwards, pour your warmed egg yolks back into the sauce pan and cook until it’s “thickened”. This term is kind of deceiving because your custard won’t get thick like a normal custard; it’ll still be rather runny. Your custard is deemed “thickened” when after coating the back of your wooden spoon, your run your finger down the centre and make a trail. If that trail remains for several seconds, your mixture is done. If the trail “closes up” right afterwards, you still have to cook your mixture a little while longer. Since I’ve made more ice cream than I can shake a stick at, I find once you’ve returned the eggs back into the sauce pan, more often than not, your custard’s done.
At this point, you’ll pour the custard through the strainer on top of the chocolate pieces. Stir the chocolate until melted. Then add your vanilla and Guinness. Cool in an ice bath and then chill thoroughly for about 4 hours or overnight; freeze in your ice cream maker according to the manufacturer’s directions.
Guinness-Milk Chocolate Ice Cream
My verdict is this: David Lebovitz is a Genius. Possibly one of the best ice creams I’ve made since my caramel macchiato. When you first put a spoonful in your mouth, you get a lovely taste of milk chocolate. And then it evolves into the heady, rich taste of the Guinness. Guinness on its own doesn’t entice me. But combined with the chocolate and in a frozen custard form, I can finally understand why people appreciate this stout. While I won’t be able to enjoy a nice pint at the pub, I can enjoy it with crepes and a dollop of whipped cream. Isn’t beer for breakfast lovely?? - If you’re interested, check out this album of ice creams I’ve made this past month.
Deck update:
Bob working hard while I laze around and take pictures.
The hard work has paid off and now the deck is ready for use. (Special thanks to Brian who's helped us out so much with our yard and deck. Thanks dude!)
Happy (belated) Canada Day! And of course, Happy 4th of July! How are you celebrating this weekend? Do you enjoy a nice pint of stout or are you more of a lager kind of person?
Sunday morning and there’s sun outside. It’s a bloody miracle!! The past couple of weeks have been rather dreary. It seriously felt like Vancouver outside but minus the gorgeous mountains and the coolness factor. But today, it’s sunny. Check it out!
Sunny Sunday. Deck is built, sod is down. Finally, A YARD!
Hopefully this will be a sign of the summer that I know Winnipeg used to be known for: dry and really hot. Though for the past 5 years at least, the humidity seems to have increased quite a bit and the clouds seem to be greyer than my childhood. Then again, maybe when I think of my youth I’ve got my rose-tinted glasses on.
What would be great to beat the summer heat? [If it actually even reaches our little, prairie city..]
Well, you can never beat the deliciousness of homemade iced treats. I finally picked up David Lebovitz’s Perfect Scoop. And it is amazingness. My Williams-Sonoma Frozen Desserts is a good platform, but Perfect Scoop takes it to an entirely different level. ~ Friends of ours came to visit en route to a flight to Ottawa on Friday. They have a son, Landon who has a ton of allergies of which lactose was the main one I remembered. Now everyone loves a little dessert now and then, but what to do when allergies come into play?
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