Prog Chefs Unite!!!

the custard is made with milk already, I guess you could dilute it with more milk to make it go further but it would taste weaker, Custard-based ice creams are a standard method of making ice cream in the UK (something the EU monkey's get hot and bothered about as they contain no cream per sey and we're supposed to call them frozen custards, but to hell with Brussels )

^ true, they add some other emulsifiers and thickening agents, the branded stuff I buy to make milkshakes uses vegetable fats, bean gum and guar gum ... of course all those are also know by their E-numbers, which are all perfectly natural products but still manage to send the health-conscious into a flat spin. 

I'd like to think that custard will factor into Dean's vote in the EU membership referendum.  

more corned beef tonight, nice and fatty just the way I like it

^ love fresh applesauce-- I had relatives in Vermont that had crabapples too but they were too bitter to use when I was there in the summer

Simple tonight:  rubbed a chicken breast with olive oil, chipotle powder, garlic, s&p, broiled until crispy dark golden brown- makes a nice sauce for rice too

I work in my family's restaurant where we make most everything from scratch and every month we get a slew of restaurant/cooking/management magazines. There are only a few I enjoy looking through but there is one in particular that I actually look forward too. The magazine is called Cooks Country, but they also have a show on PBS called Americas Test Kitchen. Tested and re-tested, fool proof, well thought out recipes each accompanied by a short story of the history of the dish as well as all the trial and error that occurred to get to the final recipe. I have never had a bad meal from anything I've made using their advice. Also each issue has helpful kitchen tips, reviews of commonly bought grocery store items, and reviews of kitchen tools/gadgets. I just made their Deviled Beef Shortribs which were amazing. The recipe was accompanied by a brief history of why they called things deviled i.e (deviled ham/eggs/ etc...) Sorry if I came off like a bit like a spokesman but it is really that good. I've given subscriptions to the magazine as birthday and Christmas presents, and while at first they thought it was the lamest gift ever, after they read the first issue or two they always thank me. Once again not a spokesman, just a diehard fan of great food.

hi Zach--   i get Cooks Illustrated each month, not sure if that's the mag you mean but it is from the Test Kitchen show and has great recipes.

rubbed a NY strip with a fat garlic clove, some olive oil, s&p and fried it in an iron skillet till pink inside and crusty outside, made a pan sauce with Worcestershire and had kimchi on the side

oh that does sound ridiculous

Ok, I seriously have a problem with people preparing prawns.