A med & grad student who used to work the line in LA, NYC, SF and Napa talking about the science of cooking and cooking with science. Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen never satisfied my kitchen curiosity and more than one Chef grew exasperated with my asking "Why?" I'll try to stay on topic, but you may see a kvetch or two about the school & hospital.
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So, I'm sitting here steaming after another frustrating episode of Top Chef, and I realized I haven't shared any recipes with you guys. Well, I'm also sitting out here (yes, I'm outside) drinking a bourbon and bacon shake. You heard me right. Bourbon and bacon. Together. In ice cream. And then turned into a milk shake. Oh yeah. It is good. So, as a peace offering, I'm sharing my Bourbon and Bacon Ice Cream recipe.
And THAT is how I roll.
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Interesting concoction. I'm afraid to ask how many calories this shake might have in it though!
My favorite part of this is that someone else is doing the vigorous mixing. Just my style!
@TJ : Well, this was originally designed as something that could be cut up into quenelles and put on diner plates. The entire 1-1/4 quarts had something like 5,000 Calories. And was designed to be 3-4 tablespoon portions, about 313 Cal each serving. I could make about 3 milkshakes from this thing. So...heh...a lot.
@Dr. Becca : Yeah, I like drafting friends who want "cooking lessons" for this. They get to work on basic skills, like proper whisking techniques, and I get free labor for some elaborate stuff.
I think I died and went to heaven.. I think the ice cream needs to be coffee flavored (add some espresso) and you have yourself a winner!
Is the cream/milk meant to come to a boil? Simmer? How hot am I to take the concoction before adding vanilla and removing from the heat?
The cream won't really boil. Bubbles will form around the edges. When it's at that stage, you can remove it from the heat. Vanilla bean goes in right away.