Delta!

I've never tried making Ice cream with other eggs, it should work fine! the recipe that I use at home, (I'm not allowed to give the restaurants recipe, but they are similar). My recipe is better and cheaper on the wallet 1L milk 1L cream 6 whole eggs (each egg weighing +- 53g, so you can replace the eggs with the same weight of goose/quail eggs) 320g sugar. flavouring (if using alcohol flavouring, let some alcohol evaporate out, otherwise it throws the sugar out of balance and makes a syrup that leaks out the whole time) Bring the cream, milk, sugar and flavouring to boil, stir to make sure the sugar dissolves. break the eggs into a big enough container. Once the cream boils, temper it into the eggs (pour in a slow steady stream while constantly whisking the eggs to prevent it from curdling/forming scrambled eggs). churn in an ice cream machine/ put it in the freezer and stir vigorously every 20min. Something like the avocado ice cream uses a different recipe because of the natural oils in avo. 8 medium - large avocados 2L cream 6 eggs (each egg weighing +- 53g) 20ml lemon juice 1teaspoon white pepper 400g sugar pinch of salt 200+ ml apple juice cut the avo into small chunks, bring the apple juice and lemon juice to boiling point and add the avo, (this prevents it from discolouring and keeps it nice and green). puree the mixture. and add the white pepper. bring the cream, salt and sugar to boiling point, and temper into the eggs, add the avo puree. churn in an ice cream machine/ put it in the freezer and stir vigorously every 20min. If you can't freeze everything at once, then contact cover it with glad wrap/plastic wrap to prevent a skin from forming. (the wrap should touch the custard) and put it in the fridge to start cooling down I don't think you should use other eggs only for "savoury" ice creams, it will give a richer taste to the ice cream, since geese eggs have a slightly higher fat content eg. If you try it out please let me know how it came out. And sorry for the late reply, internet at home was down, posts in related word game was done from my phone. The chilli chocolate Ice cream will have to wait a little while, we are closing the restaurant for a week over easter, and I'll prefer to use couverture chocolate for the best result, which I can only get from work.

Thank you gogo! I forgot to mention. In pastry kitchen, the frozen desserts are my all time favourite. Can't imagine EVER get sick of making them or eating them for that matter. I don't type particularly fast, why? But I got pretty good practise while working for my sister, making out of invoices, ordering stock over I.M services and sending emails, typing became like 2cnd nature to me. You do need some sweet goodness in your day gogo, so save all of that for Ice creams, parfaits, sorbets and granitas. The almond and Amarula ice cream is finished at the moment, but I can easily make more, just need the ingredients. oh and an update, I recently made more flavours: Custard Ice cream, (UltraMel (boxed custard) is very popular in SA, and it taste similiar to my milktart creme pat, so I just played around a bit more, added a can of condensed milk, and voila, delicious custard ice cream) coconut sorbet (used coconut milk and added some toasted desiccated coconut as well) Cucumber sorbet that I made at Roots during the interview. They add gelatin to their sorbets as a stabiliser, and to prevent the sorbet melting to quickly. I'll try the chillie chocolate ice cream and post the result as soon as I've done it

Welcome to DarkMatters! Enjoy the craziness! Delta!

Is she single? My sister? no sorry not at the moment. Her friend? also no, she is married and already expecting her 2cnd child.

Might my middle sister suffice as a Seraphim? most of these photos aren't too recent, she gained a little bit of weight, and everything went into... well let's just say I thought she got breast implants, and they weren't exactly small to begin with. Here she is with our family version of a BFG, (doing target practice with a 222 hunting rifle) Here she is with our nephew on his Christening. (about a month ago) And this might not be a sabertooth tiger, but who still has one around? At some dance club in Korea and here she is with her best friend With my mom at a Liebenberg(my moms maiden name) family get-together. And here she is with her ex on their way to a rugby game

For those of you who don't know yet, I absolutely looooovvvveeee cooking, so much so that I decided to become a chef. Now in a kitchen you have different chefs, for different food types. You typically get hot kitchen, preparing mostly main courses(meats, vegetables, starches), sauces, hot soups, etc. Cold kitchen, mainly prepare starters, salads, fruits, cold meat platters, cheese platter, cereals, cold soups, etc. My favourite department is PASTRY! Most institutions incorporate the bakery in pastry kitchens as well. Pastry chefs prepare different types of pastries(puff pastry, shortcrust pastry, strudel pastry, suet pastry, etc.) desserts, custards, tarts, flans pies(meat pies - hot kitchen might prepares the filling), and baking fresh breads, sourdough breads, brioche, buns, baguettes, muffins, scones. I have worked in 4,5 professional kitchens so far. 1,5 of them making their own frozen desserts (ice creams, sorbets, granita, frozen yoghurt). Last year I bought my own ice cream machine, and immediately started making my own ice creams and sorbet. Now real French ice cream is custard based, meaning you make a light custard, with cream and/or milk, sugar and eggs(some recipes just call for yolks), and you flavour it. the flavours can be almost anything, alcohol, nuts, fruits, spices, artificial, herbs, vanilla pods, and never ending combinations of the above mentioned. the custard then has to be frozen and churned, the churning prevents large ice crystals from forming, and it incorporates air (also know as overrun) which is essential to prevent the ice cream from freezing rock solid (alcohol, sugar and air are 3 components that doesn't freeze and has to be taken into account when making ice cream). Commercial ice cream manufacturers typically make Philadelphia style ice cream, consisting of milk (or milk solids and liquids) sugar and flavouring, and they tend to abuse air, pump enough air into the mixture, and they can use less sugar, and one litre of milk will make much more ice cream. Proof, a 5L ice cream that you buy at the super market, weighs less than half of 5L ice cream that I make at the restuarant, melt 5L of commercial ice cream down and the container will have very little liquid in and a lot of foam. melt 5l ice cream that I make and you will get a little bit of foam, and about 3litres of liquid(depending on the flavour and/or the extra added stuff eg. fruit, nuts, etc.) Sorbet, sherbet and granita can use the same base, fruit juice/pulp/flavoured liquid and sugar syrup(equal parts sugar and water, boiled). Sherbet can have cream, milk, buttermilk or egg whites added for extra smoothness. It is then churned in an ice cream machine, also to incorporate air and to prevent large ice crystals from forming. Granita is not churned, it is frozen in a shallow dish and broken up with a fork every now and then (most sources recommend every 30 min after the first crystal has started forming) and it must have a crunchy bite to it. Granita, sorbet and sherbets are often served between courses as a "palate refresher/cleanser". Frozen yoghurt is yoghurt, plain or flavoured, extra sugar, to prevent solid freezing and flavouring. Churned in an ice cream machine to incorporate air and to prevent large ice crystals from forming. Parfait is a combination of egg (whites and yolks seperate), stiff whipped cream, and flavouring(usually in a syrup form, but also common in a custard form; eggs, sugar, milk/cream and flavouring). The parfait recipe I learned says you "lighten" your flavouring by folding in a 3rd of the stiff whipped cream, and then folding in the rest of the cream, and whipping the egg white to stiff peaks as well and folding that into the mixture. Other recipes call only for whipped cream and no egg whites. Frozen soufflé is made by lining a ramekin with baking paper/greaseproof paper so that a lot will be above the rim. then putting your mixture in making sure it is enough to stand out above the rim, once the paper is removed, this will give it the looks of a baked soufflé that rose above the rim. Some of the interesting flavours of frozen desserts I have produced includes: Ice creams: Almond and Amarula (an African fruit made into a delicious cream liquor). Fig and brandy. Double chocolate, it had wonderful bits of finely grated chocolate in and made all the girls weak in the knees. Rum, date and pecan nut. Vanilla, using the actual vanilla pod and seeds, made tiny black specks every where that confused people. Fudge, made some fudge, melted some into the cream, and cut the rest into chunks that I mixed into the cold mixture. Strawberry. Black cherry and kircsh. Pancake ice cream, was absolutely amazing. Avocado ice cream. Black pepper ice cream. Thyme ice cream. Fennel ice cream. Aniseed ice cream. Cinnamon ice cream. Aioli ice cream. Peanut butter, the only form of peanut butter I like, although certain brands makes the ice cream freeze rock hard Sorbets: strawberries and cream, added the cream in the last 5minutes of churning Kiwi, kiwi and basil. Rooibos tea and honey. Banana and butlers liquer. Red grape and rose champagne. Peach and apricot. Orange and mint, was one of the most refreshing ones. Pine apple and tarragon. Orange and tarragon. Strawberry and black pepper. Apple Melon Mango Guava Dark chocolate sorbet Jager bomb granita Frozen yoghurt: pickled ginger, will go very well with sushi or as a palate cleanser peach and custard. And now I would like to know(for market research and just for interest sake). What is your favourite flavours of ice cream/sorbet/frozen yoghurt and the most interesting/bizzare one you have tasted?

It actually wasn't bad, the same as some of the hotels were I did my practical training. you make fewer things during the day, BUT more portions, ex, if we made parfait at the restaurant, we wouldn't make more than 30, because it would last for a while, being a frozen dessert, say 7-10 days before it is sold out. Yesterday was 98 portions and it was considered a "quiet" Sunday. My gut tells me it went good, when we plated the desserts, pre-desserts, Friandise, I was wide awake and made sure if the pastry chef needed something, it was next to her before she had to ask for it. I also took part in the culinary conversations, asked questions about the institution, standards, shifts, whom I'd be working along. I took Ice cream, frozen yoghurt and sorbet along that I made at home, they like that alot! Some of the stuff I learned from Hotel School, but most of it was from the 4 institutions where I did my practical training and where I'm working now, and then I love my cookbooks, especially reference style cookbooks, like Larousse Gastronomique, On Cooking; a textbook of Culinary fundamentals, Professional Chef, etc Although I will really miss my current colleagues if I move, I think it can open some doors for me, even on an international level. Thank you for all the well wishes! Delta!

Update: It wasn't what I thought it would be. It was a "working interview", meaning I was part of the Pastry team for the entire day. The sous chef came to fetch me at 6:30 and told me to bring my apron, skullcap, knives and other equipment. I thought, oh geesh, here comes my first cook off! Well it didn't turn out that way, it was a "working interview", I was introduced to the pastry chef, and started working along with the rest of the kitchen staff. Made cucumber sorbet, Ganache, cut chocolate salami, and portioned 120 portions of delicious hazelnut and horlicks parfait for lunch, and then it was only 10:00. we started preparing lunch (a 6 course meal) for 98 people. It was an amazing learning experience, and even if I don't get the job, I am really eager to get back to work and rethink some of our current desserts. The chef summoned me later and said he will give me a call later in the week to make further arrangements. ended up only finishing at 17:20. a bit tired now, think I'll go and sleep, it was a loooong day! PS: no gogo, unfortunately they don't film cook offs if they are just for interviews.

Trying to collect my inner calm. DarkMatters sounded like a good place to go to, to relax. I am waiting for an interview @ Roots Restaurant. On the South African top 10 they ranked 8th last year. Little bit nervous, but I think I came well prepared. I might even have to do a cook off later.

Hi Delta Well. I know that, let's say if you have three items on a plate, veggie, starch, meat... like one of my friends ALWAYS has to eat one after another off the plate WHICH DRIVES ME NUTS Are you saying if you're served a bowl of mixed fried rice, you'll really pick out each ingredient one by one then move on to the next, finally arriving at the plain unadorned rice for that ending? Are you trying to only each pure unadulterated flavors and don't enjoy mixing it up to see what kinds of unique combinations can be had? For example, a "stew" is great because of synergy. You need a lot of different components for a stew to produce deep flavors, along with time. Bone, connective tissue, vegetables. When you put your soup spoon into a bowl of stew, each spoonful is a unique flavor, chaos in every mouth full ^^\ If you were attacking a stew, would you fish out each ingredient one by one...leaving you with only the broth at the end? gogo Well, if it is something like a stew with 2 veg, potatoes, and meat, then I usually start by picking out all the visible vegetables, eating them, just give a quick stir (or 2) and try to spot more, then I'll start with the potatoes, same story, and finally the meat, with the sauce/broth and what is left of the veg. stir fry, I'll actually scratch around till I finish one ingredient, and start with the next, unless times is short, and I must eat it quickly. It is something that I've been doing since I was really young, it always amused my parents.

I have had quite a few "game names". I started out with "Theunha" which is what my family and close friends call me, but it was always to obvious that it was me, some of my LAN buddies always brought their younger brothers along to LANs and they would change their names every 2 minute to some disgusting anatomy part or swear word, so I changed my name to Get-a-life. And then I started skydiving. I know Delta is a word used for a lot of things in different fields, but in skydiving it is used to describe a body position, where you bring your hands in, almost next to your side, and extends your legs, this lets you move forward at a great speed, it is usually used to break away from formations, so that you can put distance between you and other skydivers to open the parachutes! and is sooooooooOOOOoooooo much fun! and I just add the exlamation mark, cause I always add that to show my excitement! Delta!

Welcome to DarkMatters! Here you will find fun, Friendly fellows, fun, a good admin crew, fun, lots of info on builds and ideas, fun, recipes, fun, crazyness! and oh I almost forgot to mention FUN! Enjoy!