Post up what you are eating

[Fadi]

ah one of my favourites!!!!!!!

One of! So what is your favourite Vivian? Okaaaay, you may have more than one favourite....name them please....

One more question..do you prefer a gelato over an ice cream, or a sorbet over a gelato...I mean any preference (I realise some fruits for example are best made in a certain way, like lemon is best as a sorbet for example...

Some people prefer fruity flavours over (say) nut flavours ...you?!



Fadi.

 

[chocchillimango]

One of! So what is your favourite Vivian? Okaaaay, you may have more than one favourite....name them please....

One more question..do you prefer a gelato over an ice cream, or a sorbet over a gelato...I mean any preference (I realise some fruits for example are best made in a certain way, like lemon is best as a sorbet for example...

Some people prefer fruity flavours over (say) nut flavours ...you?!



Fadi.

For me, gelato over ice cream ... but I love a good semifreddo too (I make lots).
Fave traditional flavours are gianduja, pistachio, coffee, chocolate.

I like lemon made as a sorbet OR as a semifreddo .. both are lovely, just different.
I really love passionfruit sorbet!

But i make a lot of my own gelato etc so I make up funky flavours. Torrone (nougat) and then maybe salted caramel smashed into chocolate gelato with shortbread or crumbled up brownies or sour cherry preserves or brandied kumquats.
The sky is the limit, [MENTION=2727]Fadi[/MENTION];

 

[Goosey]

Anybody know where to buy mochi?

I love it!!!!

 

[Fadi]

For me, gelato over ice cream ... but I love a good semifreddo too (I make lots).
Fave traditional flavours are gianduja, pistachio, coffee, chocolate.

I like lemon made as a sorbet OR as a semifreddo .. both are lovely, just different.
I really love passionfruit sorbet!

But i make a lot of my own gelato etc so I make up funky flavours. Torrone (nougat) and then maybe salted caramel smashed into chocolate gelato with shortbread or crumbled up brownies or sour cherry preserves or brandied kumquats.
The sky is the limit, @Fadi ;

All nice flavours there Vivian. I manufacture it from scratch, with each flavour having its own unique base. I'm not into the one base fits all, way of manufacturing this divine dessert!



Fadi.

 

[Fadi]

Anybody know where to buy mochi?

I love it!!!!

Where did you have it last Andy?

 

[Goosey]

Where did you have it last Andy?

Vietnam Fadi, an all you can eat seafood buffet, had the mochi on offer for dessert, I ate 3 cases of six ice creams!

i think there is an Japanese deli in camberwell that sell it.

 

[chocchillimango]

All nice flavours there Vivian. I manufacture it from scratch, with each flavour having its own unique base. I'm not into the one base fits all, way of manufacturing this divine dessert!



Fadi.

I always make my ice cream from scratch, [MENTION=2727]Fadi[/MENTION];

what do you mean each flavour has its own unique base? there are a range of techniques. The only thing you need change are ingredients and proportions. Otherwise, same same really.

 

[Fadi]

I always make my ice cream from scratch, @Fadi ;

what do you mean each flavour has its own unique base? there are a range of techniques. The only thing you need change are ingredients and proportions. Otherwise, same same really.

I was referring to commercial manufacturing of ice cream and gelato Vivian.

 

[chocchillimango]

I was referring to commercial manufacturing of ice cream and gelato Vivian.

[MENTION=2727]Fadi[/MENTION]; ah, well, the big commercial producers don't make ice cream anymore ... it's just gums, flavourings in propelene glycol and other rubbish with some milk added LOL
But the artisan makers are pretty good these days! Making all their stuff from scratch and from seasonal ingredients. Those are great.

I still like to make my own though. Something special about making it yourself, no? Maybe I like the creativity

 

[Fadi]

@Fadi ; ah, well, the big commercial producers don't make ice cream anymore ... it's just gums, flavourings in propelene glycol and other rubbish with some milk added LOL
But the artisan makers are pretty good these days! Making all their stuff from scratch and from seasonal ingredients. Those are great.

I still like to make my own though. Something special about making it yourself, no? Maybe I like the creativity

That's exactly what I was trying to tell you Vivian. So it's called artisan now. Thank you for that.

 

[jzpowahz]

ice cream connoisseurs around here

beef burrito and broccoli with sriracha

more bacon and eggs with tex mex andsriracha

chicken and veggies

butterscotch/peanut/cinnamon puddingwith strawberries and lucky charms 56P/113C/13F

 

[taurus]

Lamb roast and Veges tonight. Yum

 

[chocchillimango]

had to start of Bastille Day with something traditional, made by a French patissier friend of mine

the rest of the day will be celebrating Germany's WC win!!

 

[jzpowahz]

periperi chicken and rice

sataychicken and veg

 

[BrisVegasGhost]

periperi chicken and rice

sataychicken and veg

Dude, the sunshine coast is not that far from the northside.....im coming over for some of your meals!

 

[jzpowahz]

haha, they were seriously easy throw together meals. Chicken boob + sauce in a fry pan. Rice was a chicken rice microwave mix and the veggies are just nuked as well. Nando's peri peri sauce and pandaroo curry sauce were the brands I used. Good macros on both

tex mex sriracha chicken and satay peanut cauli rice with enokimushrooms

 

[chocchillimango]

[MENTION=7082]jzpowahz[/MENTION];

mmmmm chicken boobs ... WHAT????

lol

 

[jzpowahz]

you know it. Even though I'm an ass guy haha.

 

[jzpowahz]

cheesey roo burgers and veggies

Prawn thai red curry stir fry

vanilla oats with ice cream melted in

 

[Arfwit]

Apple.