[kamkazmoto]

Bibimbap (sp) is great but the one I can eat is their spicy tofu soup with oysters. Love it but can't handle the rice that comes with it.

[ShottleBop]

Originally Posted by Chef Barrae

It's a fairly traditional custard based ice cream mixture. Yes, you have to cook it or warm it enough so that the egg yolks thicken the cream and then you refrigerate it to cool for several hours and then pop into the ice cream maker. I've always loved the custard based ice creams. Great luxurious mouth feel and the taste is just rediculous!

If you do all that, you may get smoother ice cream (or maybe one that doesn't get so hard in the freezer)--and will reduce your risk of getting salmonella, but doing that would drastically reduce how much ice cream gets made in the house. Mrs. ShottleBop whips up the mix, uses a Hamilton Beach ice cream maker that we bought for $25 at WalMart, and spoons it into individual plastic containers we picked up from the bargain bin at Walgreens. It's bricklike, but that just means it lasts longer when I sit down to have some--plus, the individual containers are automatic portion control. (Fresh from the machine, it's like soft-serve.)

[dbaratta]

Originally Posted by kamkazmoto

What is your secret craving? You know, the one that you will bolus for when you know that the opportunity to pig out exists? Your favorite buffet, desert, carb? Confess, we all have a weakness.

Birthday Cake.

[foxl]

Potato chips.

and last time I had any ... I had ONE. So it was worth it!

[Moonpie]

bread stuffing, with gravy, mash & cranberry jelly. all too carby. Hoping someone comes up with some good low carb stuffings