Fucked Walker In The Face
How to Make Alcoholic Ice Cream, the Greatest Dessert of All Time
Summer is waning, but remains a punishing, sticky mess. So here's a re-introduction to an old friend, alcoholic ice cream, which originally ran November 18, 2011.
You love booze. You love ice cream. Unfortunately, if you cram ice cream full of alcohol, it won't freeze. If only there were a way... THERE IS! Meet the ladies who cracked the code.
It's Friday afternoon, you've made it through the long week, and it's time for Happy Hour, Gizmodo's weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Boo yah, let's get drunk.
Alcohol flavored ice creams are abundant: Bailey's, Guinness, Jack Daniels, Rum Raisin—they're everywhere. But none of them have any kick. Why? Because alcohol's freezing point is waaaaay lower than water's, which means that it's damn near impossible to get boozy ice cream to retain that lovely, semi-solid form we so adore. So there's no booze in them, which is STUPID.
Thank god for Valerie Lum and Jenise Addison, who figured out how to stabilize the alcohol using gelatin (look away, vegetarians). After countless nights of trial and error these two awesome women who should win Nobel Prizes have come up with a system that will allow you to incorporate a cup of 80 proof booze into a quart of ice cream. That nets ice cream that's approximately 13-percent alcohol by volume. Not bad! The duo came up with 50 recipes for boozy ice creams and sorbets in their book Ice Cream Happy Hour. We quite enjoyed making the frozen White Russian in the video above; here's what you'll need to make it at home:
• 1/2 cup milk
• 2 1/2 cups heavy cream
• 1/2 cup sugar
• 4 egg yolks
• 1 packet (1 tablespoon) gelatin
• 1/4 cup cold water
• 2/3 cup cold (refrigerated) vodka
• 2/3 cup cold (refrigerated) Kahlúa
Oh, and here are a few important notes that didn't make it into the video:
• You want to scald the milk/cream/sugar mixture, not boil or simmer it. Overheating the milk may cause curdling.
• The reason for the tempering is that if you add the eggs to the hot milk too quickly they can cook, which would give you chunks of egg yolks in your ice cream. No bueno.
• Once the custard is made, you have to let it cool and set in the refrigerator for about 8 hours. Patience, my friend (or advanced planning, at the very least).
• The strainer is important, especially when you're transferring the booze/gelatin mix into the custard. Ideally, it won't have solidified much, but there will almost certainly be some very strong-tasting chunks that you don't want to end up in your ice cream.
• This stuff is ready to eat straight out of the ice cream maker, but if you want it to be a little firmer, then you can put it in the freezer for a bit, as in the video.
• You do not need some super expensive ice cream maker to do this. You can get the Cuisinart you see in the video for less than $70 on Amazon.
I suggest you go into the reasons one would garner access to an endless supply of pheasants.For reasons I won't go into I have access to an endless supply of frozen pheasants at zero cost. I stuck one in a slightly warm oven at some point yesterday to defrost and completely forgot about it until the evening. Pulled it out and after about 5 or 6 hours extremely slow cooking while wrapped in cling film and it had effectively steamed in it's own juices I guess, and was as tender as I've ever managed to cook one deliberately. Quickly boiled some spuds and sprouts from the garden to go with it and bob's your uncle.
For reasons I won't go into I have access to an endless supply of frozen pheasants at zero cost. I stuck one in a slightly warm oven at some point yesterday to defrost and completely forgot about it until the evening. Pulled it out and after about 5 or 6 hours extremely slow cooking while wrapped in cling film and it had effectively steamed in it's own juices I guess, and was as tender as I've ever managed to cook one deliberately. Quickly boiled some spuds and sprouts from the garden to go with it and bob's your uncle.
I'm here to educate, and inform.Long story short: I'm a farmer.
Beaujolais is adaptable, people thing its a fish or chicken red wine, but its not.Mmmmm. Dijon mustard. Do you use that as an alternative to tomato sauce topping or do you mix it in with the loaf?
According to this http://www.whattopair.com/meatloaf.a5w Beaujolais is perfectly acceptable to pair with meatloaf. This makes me happy as Beaujolais is probably my favourite wine.
If you're looking for deliciously crispy pan seared chicken, the folks at America's Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you'd have for a steak. Here's why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. The video above explains pretty nicely, and uses a few chicken breasts as examples. You'll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn't much more to this tip. Do this (and ATK suggests pounding the chicken flat and using a weight or a pot on top to keep them flat, but it's probably not necessary unless you want real evenness) and every chicken dish you make can be served with a crispy, delicious, Maillard-style outer layer