In the wonderful world of Charles Chanton, there exists a scone so inspiringly delectable, that it’s guaranteed to improve even a Monday. We deliver, with no unwarranted aplomb, Mr. Chanton’s famous “blueberry pancake” scone (or, maple butter-caramel scone (pronounced “skawn”) as it’s known across the pond)! CANDY, OR INFRARED THERMOMETER ALERT! You will need one of … Continue reading Mr. Chanton’s “Blueberry Pancake” Scones
Roti: Simple. Cheap. Versatile. Good (definitely good). Roti is a traditional Indian flatbread that is cooked on a griddle, or on grate over open fire. It can be used to scoop up (rip-and-dip) dal (lentils), curry, you name it; spread over; used as a wrap. We’ve used it to make chips for dipping, anything you’d … Continue reading Roti
Recipe 4 cups milk (half-and-half if for ice cream) 200 g sugar 8-10 egg yolks 1 vanilla bean, split What the French call crème anglaise is a highly versatile sauce that is often used as the rich base for ice cream and other such custards (the inclusion of eggs technically makes most ice creams “frozen … Continue reading Crème anglaise (English Cream)
Many of you have been asking about how crystallization works and how it factors into ice-cream making. . . ok, fine, no one asked about it. Just keep quiet and pretend that you did. Hoarfrost (water-vapor crystals) on glass (http://my.opera.com/FrogBoots/albums/showpic.dml?album=440907&picture=6150169) The “ice” in “ice cream” is the result of the water in the milk … Continue reading Crystallization: How it Works + Ice Cream
Layered Scones Scones are wonderfully flexible treats: good for soaking up tea or coffee, willing to be split open and spread with generous amounts of butter, honey, jam, and-or clotted cream mmh . . . , and come in any variety imaginable, from blueberry to apple-cheddar—a veritable breakfast champion! The typical coffee-house scone, however, tends to … Continue reading Layered Scones
Erubite 