Comments on: Weird Desserts.

By: terry walker

terry walker — Wed, 01 Apr 2009 22:36:43 +0000

enjoying your web page keep up the cool work.
see you in september

By: mrjeffmccarthy

mrjeffmccarthy — Tue, 24 Mar 2009 01:14:57 +0000

@ Michelle- Thanks for the compliment and thanks for the link. I am obsessed with Johnny, he's so dreamy!! I did miss that story so thanks for hipping me. The fried milk thing sounds interesting. Anything fried really! Also- Rhubarb is actually hitting pretty good right now; I got a good bunch this week. I'm doing an apple rhubarb bread pudding for Tabla.

By: Michelle

Michelle — Mon, 23 Mar 2009 23:34:25 +0000

Not sure if you caught this-

http://abcnews.go.com/Nightline/Platelist/story?id=6904980&page=1

By: Michelle

Michelle — Mon, 23 Mar 2009 23:19:27 +0000

There is an interesting recipe for “fried milk” in Il Viaggio di Vetri that I was looking at and thinking “how the hell could I sell this? What could I re-name it?”

I’m crying for rhubarb at this point.

Your desserts, even “normal” have what a chef at school called ‘the wow factor’. I get tired of ‘rustic’ portland even when it tastes good.

By: mrjeffmccarthy

mrjeffmccarthy — Mon, 23 Mar 2009 15:32:37 +0000

@ Kate- Thanks for reading!! I do believe “creme brulee can go fuck itself.” may be the best comment I’ve had on this blog!

By: Kate

Kate — Mon, 23 Mar 2009 15:20:34 +0000

I’m a Portlander who wants weird desserts. I am so, so bored with most dessert offerings. I can make most of it at home, and probably better (though I’m sure not better than you!).

anyway, we’re out there! creme brulee can go fuck itself.

By: mrjeffmccarthy

mrjeffmccarthy — Mon, 23 Mar 2009 15:11:58 +0000

@ Barzelay- I think the more loose your mix is, the better chance you have of no air bubbles. Panna Cotta would work really well, or mousse. I think if I try it again, I’ll wrap a piece of styro-foam in foil, and then use my cookie cutters to cut out rings I can sink the cannoli molds into a bit, creating a better seal. Agreed, the comments are much appreciated. I always try to comment back as well to keep the dialog open.

By: Barzelay

Barzelay — Mon, 23 Mar 2009 06:54:28 +0000

Ah! Perfect. I just got some cannoli molds and used them to mold rabbit rillettes into cylinders. Then I extruded them and sliced them into “tots,” then fried them. They turned out very well, but only because I didn’t need a smooth surface. They were a bitch to get out of the molds, and yeah, I had a lot of air bubbles, too. The lining with acetate solves the first problem. Thanks. And thanks for reading EatFoo. For some reason, in the more experimental food blogs, hardly anyone ever comments, so no one ever knows if their stuff is appreciated.

By: mrjeffmccarthy

mrjeffmccarthy — Mon, 23 Mar 2009 06:05:39 +0000

@ Barzelay- I used metal cannoli molds lined with acetate. I rigged them up on a sheet pan and piped in the ice cream when it was ready. It was hard not to get air bubbles this way, even keeping the tip submerged. I've had some luck with sausage casings as well, the synthetic ones of course. Thanks for reading! PS- I LOVE EAT FOO!!

By: Barzelay

Barzelay — Mon, 23 Mar 2009 05:54:24 +0000

I feel that. But hey, I think your stuff looks good. And remember, you can add all the garnishes you want. They don’t have to be in the menu description.

How do you make the ice cream into a cylinder? I just made some compound butter into a cylinder by rolling it in plastic wrap and tying it, then letting it chill completely, and cutting off the rounded ends before unwrapping and serving?

Do you do something like that, or do you have some kind of cylinder molds? What kinda molds, and how do you unmold them without messing up the clean lines?