Amnesia and Tiramisu

[chef2b]

Hmm . . . so how did I conveniently forget that it was/is New Year's eve. TOM always makes black beans and corn bread on the 1st, but instead I suspect that he will be working. Perhaps, we will just have that later in the week

Comments

[whitr]

hmmmm almond ice cream? I'd go with either a tart lemon cookie or something herbaceous like a rosemary shortbread or lavender infused sugar cookie.

[chef2b]

Thanks for the suggestions. Will let you know how things come out.

[putzmeisterbear]

In heaven they serve almond ice cream.

[putzmeisterbear]

LOL. I'm sure a little "angel" told you so.

[lantoniou]

I made a Guinea Hen for the first time; I brined it for 6 hours in salt and Chinese 5-spice mixture and two cut up oranges. OMG, I never had breast meat so juicy. I swear, it was as tender and flavorful as a nicely done thigh. I suspect this is what chicken is supposed to taste like. Still trying to figure out a dessert-like creation that is low sugar or sugar free and high in protein, as empty calories/high carbs are still my enemies. But man, that bird!! Made me eager to try more game birds.

[chef2b]

Awesome. I love brining. It makes all the difference in the world with things like fowl. Interested in hearing about our exploration with game bird meals.

I usually BBQ chicken and/or ribs using indirect heat (hours rather than 1 hr). The chicken comes out very moist with an incredibly crispy skin.

As for desserts, check out low carb desserts We have erythritol in the house and I will be experimenting with it soon. Found that the granulated or powdered sugarfree sweeteners can leave an off aftertaste which is rather unpleasant.

Given the science that is baking, I can't just substitute a liquid sweetener for a powdered one without affecting the outcome. It's going to take experimentation. TOM may have some ideas when he gets home.