(no subject)

[camwyn]

I'm awake and I'm functional and that should count for something. Had to deal with several kinds of weird server crap last night (seriously, how the hell does a domain controller for a domain as tiny as this one chew up that much of its processor power), missed my bus this morning, made it into work okay. Dealing with a weird itchy patch near my collarbone that apparently comes out during stressful work times- I've had it twice before, but this time it's lasting longer than usual. Cortisone's not doing as much as I'd like. I'll deal, though. It goes away eventually.

I should note that my sentiments towards tomorrow will most likely be of the "bah, humbug" variety. As I've said before, I was on the ground at the first one. I'm a New Yorker born and raised. I was Red Cross at the time, not a firefighter or cop or soldier or EMT, but I was one of the responders. There was a recognition event that they invited all of us to for the anniversary. There was a police bagpipe band there. They played Amazing Grace for us- for all of the responders- as we arrived.

If you're also a New Yorker then I suspect you'll understand when I say that that is all I'll ever need in the way of remembrance.

So, anyway, yeah. I'll be online tomorrow, but I'm not observing the anniversary. Perhaps I will get back to writing about stuff in Fallout instead. Or possibly making sherbet or beef jerky. one of the two.

Comments

[hannah]

You could combine two of those last things and make beef sherbet.

[camwyn]

I wish I could tell you I didn't have a recipe for that, but I kinda do. Okay, it uses chicken, not beef, but...

(I bought an old old old pamphlet of ice cream maker-based recipes on Amazon a while ago. It includes dinner dishes, like frozen chicken mousse and tuna mousse. Basically, chicken ice cream. Close enough.)

[hannah]

Someone else I know is trying to figure out mushroom ice cream, either as a topping or the main flavor. You wouldn't happen to have something for that, would you?

(Beef sherbet with basil and tomato sorbet - dinner in dessert form.)

[camwyn]

I'm assuming they're looking for a savory preparation rather than trying to sweeten the mushroom mixture?

[hannah]

I think so, yes.

[aaaaaaaagh_sky]

ETA: I forgot to log out of a roleplay account and I'm too lazy to do this all over again. It's still Cam.

OK. Because I found a recipe for mushroom mousse that was originally created as a vegan alternative to foie gras. New York–based chef Amanda Cohen serves it at her restaurant as faux gras, I think. The recipe is meant to be poured into a cube shaped mold and refrigerated until solid, but I bet it'd work pretty nicely if you put it in an ice cream maker and churned it to get something with a Ben and Jerryesque superpremium texture:

Mushroom Mousse

1/4 cup finely diced white onions
1/2 cup vegan margarine
1/2 cup unflavored soy milk
1 Tbsp. agar-agar
3 cups de-gilled and chopped portobello mushrooms
1/8 tsp. truffle oil
1/4 tsp. salt

Cook the onions and 1 tablespoonful of vegan margarine on low for 15 minutes or until extremely soft.
Add the soy milk and leave on low for 10 minutes, or until it comes to a boil.
Add the rest of the vegan margarine (7 tablespoonfuls) to the pot and leave on low for 15 minutes, or until it comes to a boil.
Add the agar-agar and whisk until it comes to a boil again (approximately 10 minutes).
Remove from the heat and pour into a Vitamix or other high-powered blender and blend until very smooth and creamy.
Add the mushrooms, truffle oil, and salt and blend for 2 to 3 minutes, or until creamy and fully incorporated. If the mixture is not silky smooth, pass through a fine mesh sieve or a chinois.

--- This is the point at which I would say to take the resultant liquid and put it into an ice cream maker to churn for 15-20 minutes or until approximately the texture of soft serve ice cream, then freeze according to manufacturer's directions. Afterwards:

Pour into a nonstick silicone cube mold (or whatever) and tap the mold a few times to ensure that the mousse has settled. Pour excess mousse over the top of the cube mold to make sure that there is no air trapped in any of the compartments and scrape the top to make sure that all the compartments are filled.
Refrigerate for at least two hours, or until solid.

Note: The chef's original directions are for preparation on an induction burner set between 1 and 2; if using a gas burner, set the flame as low as possible and keep an eye on the ingredients, as cooking times will likely be much shorter.

[hannah]

Wow!

The next time I see her online, she's getting this right away - thank you for this.

[camwyn]

I should note that the instructions about the mold don't take an ice cream maker's action into account- that part assumes you're working with un-churned liquid. Most of my ice cream recipes tell you to just take the stuff from the mixer bowl and put it in an airtight container with plastic tamped down over the top. I don't think a churned mousse is likely to settle.

Let me know how it turns out.

[ymfaery]

Local news had a story of a group of firefighters who went on a memorial hike today, wearing their gear. Seemed like a nice gesture.