Further experimentation required

Pico Redux

Made a second batch. Excluded the vinegar, increased the lime juice. Close to my idea of the perfect salsa - maybe a little less onion next time :) I did incorporate a poblano this time as well, since the recent rain knocked one off the plant before I was ready. So it was a little hotter than the previous batch, depending on a particular bite.

Tested this pico and the salsa fresca on guests tonight. All but one preferred the pico. I think I like it because it's closest to fresh flavor - the fresca has ground cumin and coriander in it. The flavor change is subtle, but it's there. I think I've established that if I am doing any kind of fresh tomato salsa, I should skip any recipes with dry spices. (Or vinegar.)

Still planning on working on roasting poblanos and making a non-tomato salsa soon. Need to eat the current ones first.

You Scream Two

The instructions for this chocolate coconut-milk ice cream were excellent, and will help with other recipes. I think this is the best custard base I've ever made, for anything. The texture was about the same as a store-bought coconut ice cream (close to, but not exact, a cow milk ice cream), which is worlds better than the pumpkin texture was. The flavor was slightly less dark than my natural preference, but I actually think adding in some Oreo crumbles or something instead of darkening it will make me just as happy.

I will absolutely make this recipe again.

Salsa, Merengue...

Two batches of ice cream means... two batches of meringues! How else to use up so many egg whites at once?

I went with the basic Joy of Cooking recipes. I used the Meringue I for the plain ones (this is granulated sugar), and the Meringue II for the chocolate ones (this is half granulated sugar and half powdered sugar). The chocolate were definitely chewier - in a good way (I thought).

We don't eat meringues much in general (too sweet), but with guests coming over, it was such an obvious solution to the egg whites taking over the fridge. Plus, I'm not sure I'd ever made them before? I think I must have, but it's been a long time. And boy, does it remind me how much I love my KitchenAid! Love love love. And there are plenty of ways to use up leftovers around here. Sunday's picnic, or the neighbors sitting outside... options.



Other ideas for egg white usage? Meringues are fun, and great to bring places, but we can't eat as many as result from ice cream experiments. Need alternatives.