Je vous ai répondu par courriel. Vous pouvez être des compatriotes, vous n’en êtes pas plus dignes de confiance.
Got a sorbet maker yesterday and I made my first batch today.
Had sent a message on Chowhounrd:
Received some useful answers but didn’t notice them until after I made my sorbet.
Here’s my follow-up:
Hadn’t noticed replies were added (thought I’d receive notifications). Thanks a lot for all the useful advice!
And… it did work.
My lemon-ginger sorbet was a bit soft on its way out of the machine, but the flavour profile is exactly what I wanted.
I used almost a liter of this store-bought syrup with more than a half-liter of a ginger-lemon concoction I made (lemon juice and food-processed peeled ginger). All of this blended together. The resulting liquid was more than the 1.5 quart my sorbet-maker can withstand so I reserved a portion to mix with a syrup made from ginger peel infused in a brown sugar and water solution. I also did a simple sugar to which I added a good quantity of lemon zest. These two syrups I pressure-cooked and will use in later batches.
Judging the amount of sugar may be tricky but, in this case, I decided to go by taste. It’s not sweet enough according to some who tried it but it’s exactly what I wanted. Having this simple syrup on hand (chilled) was quite helpful, as I could adjust directly by adding syrup to the mix.
One thing is for sure, I’ll be doing an apple-ginger sorbet soon. The ginger syrup I made just cries out “apple sauce sorbet.” Especially the solids (which I didn’t keep in the syrup). I might even add some homemade hard cider that I like.
As for consistency, it’s not even a problem but I get the impression that the sorbet will get firmer as it spends time in the freezer. It’s been there for almost two hours already and I should be able to leave it there for another two hours before I bring it out (actually, traveling with it). The machine’s book mentions two hours in the freezer for a firmer consistency and I’ve seen several mentions of “ripening” so it sounds like it’d make sense to do this.
Also, the lemon-ginger mixture I used wasn’t chilled, prior to use. It may have had an impact on the firmness, I guess…
As a first attempt at sorbet-making, it’s quite convincing. I’ve had a few food-related hobbies, in the recent past, and sorbet-making might easily take some space among them, especially if results are this satisfying without effort. I was homebrewing beer until recently (and will probably try beer sorbets, as I’ve tasted some nice ones made by friends and I have a lot of leftover beer from the time I was still brewing). By comparison to homebrewing, sorbet-making seems to be a (proverbial) “piece of cake.”
Dunno if such a long tirade violates any Chow forum rule but I just wanted to share my first experience.
Thanks again for all your help!
Among links given in this short thread was the sorbet section of the French Cooking guide on About.com. I’ve already had good experiences with About’s BBQ Guide. So my preliminary impression of these sorbet recipes is rather positive. And, in fact, they’re quite inspiring.
- Apple and Calvados
- Spiced Apple Cider
It’s very clear that, with sorbet, the only limit is your imagination. I’ll certainly make some savoury sorbets, including this spiced tomato one. Got a fairly large number of ideas for interesting combinations. But, perhaps unsurprisingly, it seems that pretty much everything has been tried. Hibiscus flowers, hard cider, horchata, teas…
And using premade syrups is probably a good strategy, especially if mixed with fresh purées, possibly made with frozen fruit. Being able to adjust sweetness is a nice advantage. Although, one comment in that Chowhound thread mentioned a kind of “homemade hydrometer” technique (clean egg floating in the liquid…), the notion apparently being that the quantity of sugar is important in and of itself (for texture and such) and you can adjust flavour with other ingredients, including acids.
One reason I like sorbets so much is that I’m lactose intolerant. More specifically: I discovered fairly recently that I was lactose intolerant. So I’m not completely weaned from ice cream. It’s not the ideal time to start making sorbet as the weather isn’t that warm, at this point. But I’ve never had an objection to sorbet in cold weather.
As happened with other hobbies, I’ve been having some rather crazy ideas. And chances are that this won’t be my last sorbet making machine.
Nor will it only be a sorbet machine. While I have no desire to make ice cream in it, it’s already planned as a “froyo” maker and a “frozen soy-based dessert” maker. In some cases, I actually prefered frozen yogurt and frozen tofu to ice cream (maybe because my body was telling me to avoid lactose). And I’m getting a yogurt maker soon, which will be involved in all sorts of yogurt-based experiments from “yogurt cheese” (lebneh) to soy-milk “yogurt” and even whey-enhanced food (from the byproduct from lebneh). So, surely, frozen yogurt will be involved.
And I didn’t mention my juicer, here (though I did mention it elsewhere). Not too long ago, I was using a juicer on a semi-regular basis and remember how nice the results were, sometimes using unlikely combinations (cucumber/pineapple being a friend’s favourite which was relatively convincing). A juicer will also be useful in preparing sorbets, I would guess. Sure, it’s probably a good idea to have a thicker base than juice for a firm sorbet, but I might actually add banana, goyava, or fig to some sorbets. Besides, the solids left behind by the juice extraction can be made into interesting things too and possibly added back to the sorbet base. I can easily imagine how it’d work with apples and some vegetables.
An advantage of all of this is that it’ll directly increase the quantity of fruits and vegetables I consume. Juices are satisfying and can be made into soups (which I also like). Yogurt itself I find quite appropriate in my diet. And there surely are ways to have low-sugar sorbet. These are all things I enjoy on their own. And they’re all extremely easy to make (I’ve already made yogurt and juice, so I don’t foresee any big surprise). And they all fit in a lactose-free (or, at least, low-lactose) diet.
Food is fun.
Sent the following to Concordia’s “University Librarian” and “Associate University Librarian, Library Personnel” (I love titles). I later learnt that the last two librarians I mention have left Concordia. But my point remains that their work was part of what makes Concordia such a nice place at which to work.
I’ve actually received a reply from one of the administrators involved, which does contribute a lot to my appreciation of the work done over there.
I should stress that I have no ulterior motive, hidden agenda, or vested interest in the matter. The only thing which has to do with me, in the matter (apart from the fact that much of it is stated in the first person singular) is that I wish praises for good work were more common than complaints yet I get the impression that the reverse is true.
Also, I do enjoy Concordia. Being part-time faculty, however, I feel Concordia doesn’t own me and my allegiance to Concordia isn’t unconditional. In many ways, I feel it all makes me more explicitly free to express my opinion, including a positive one, since none of it can have any effect on promotion. While I always encourage people to use a grain of salt in anything I write (including this) and disclaimers remain very important for critical thinking, this is almost the opposite of a disclaimer. Sure, I’m as biased as anyone. But my appreciation of work done by several Concordians isn’t merely a personal preference. It’s among things which make my Concordia experience enjoyable and something close to a matter of pride.
And I wanted to keep my message relatively short and direct, so I didn’t delve into the details of what all of these people have done. I can do so, if you’re interested!
So, here goes…
Mr. Beasley, Mr. Thirlwall,
For the record, I would like to highlight the remarkable work done by a significant portion of the libraries’ staff.
I’m frequently impressed by work done by someone associated with one of Concordia’s libraries. In fact, I would go so far as to say (again, for the record) that these people constitute one of Concordia’s main strengths, above and beyond our collections, funding, and “brand recognition.”
Among remarkable librarians I would include (in no particular order): Susie Breier, Jennifer Cyr, Kumiko Vézina, Olivier Charbonneau, Cameron Hoffman, and Patrick Labelle. Other librarians have provided a high quality of service but I haven’t had the opportunity to take note of their names.
I sincerely hope that the personnel’s efforts are duly recognized and I trust that the libraries’ administration is making sure that Concordians realize what value these people bring to our university.
Alexandre Enkerli, Part-Time Faculty
Department of Sociology and Anthropology (H1125-28)
Nice description of my BBQ by an up-and-coming food blogger.
[I’m typically not very good at going back to drafts and I don’t have much time to write this. But I can RERO this. It’s an iterative process in any case….]
Been thinking about different things which all relate to the same theme: changing course, seizing opportunities, shifting focus, adapting to new situations, starting over, getting a clean slate… Moving on.
One reason is that I recently decided to end my ethnography podcast. Not that major a decision and rather easy to make. Basically, I had stopped doing it but I had yet to officially end it. I had to make it clear, in my mind, that it’s not part of the things I’m doing, these days. Not that it was a big thing in my life but I had set reminders every month that I had to record a podcast episode. It worked for ten episode (in ten months) but, once I had missed one episode, the reminder was nagging me more than anything else.
In this sense, “moving on” is realistic/pragmatic. Found something similar in Getting Things Done, by David Allen.
It’s also similar to something Larry Lessig called “email bankruptcy,” as a step toward enhanced productivity.
In fact, even financial bankruptcy can relate to this, in some contexts. In Canada, at least, bankruptcy is most adequately described as a solution to a problem, not the problem itself. I’ve known some people who were able to completely rebuild their finances after declaring bankruptcy, sometimes even getting a better credit rating than someone who hadn’t gone bankrupt. I know how strongly some people may react to this concept of bankruptcy (based on principle, resentment, fears, hopes…). It’s an extreme example of what I mean by “moving on.” It goes well with the notion, quite common in North American cultural contexts, that you always deserve a second chance (but that you should do things yourself).
Of course, similar things happen with divorces which, similarly, can often be considered as solutions to a problem rather than the problem itself. No matter how difficult or how bad divorce might be, it’s a way to start over. In some sense, it’s less extreme an example as the bankruptcy one. But it may still generate negative vibes or stir negative emotions.
Because what I’m thinking about has more to do with “turning over a new leaf.” And taking the “leap of faith” which will make you go where you feel more comfortable. I’m especially thinking about all sorts of cases of people who decided to make radical changes in their professional or personal lives, often leaving a lot behind. Whether they were forced to implement such changes or decided to jump because they simply wanted to, all of the cases I remember have had positive outcomes.
It reminds me of a good friend of mine with whom I went through music school, in college. When he finished college, he decided to follow the music path and registered for the conservatory. But, pretty quickly, he realized that it wasn’t for him. Even though he had been intensely “in music” for several years, with days of entering the conservatory, he saw that music wasn’t to remain the central focus of his career. Through a conversation with a high school friend (who later became his wife and the mother of his children), he found out that it wasn’t too late for him to register for university courses. He had been thinking about phys. ed., and thought it might be a nice opportunity to try that path. He’s been a phys. ed. teacher for a number of years. We had lunch together last year and he seems very happy with his career choice. He also sounds like a very dedicated and effective phys. ed. teacher.
In my last podcast episode, I mentioned a few things about my views of this “change of course.” Including what has become something of an expression, for me: “Done with fish.” Comes from the movie Adaptation. The quote is found here (preceded by a bit of profanity). Basically, John Laroche, who was passionately dedicated to fish, decided to completely avoid anything having to do with fish. I can relate to this at some rather deep level.
I’m also thinking about the negative consequences of “sticking with” something which isn’t working, shifting too late or too quickly, implementing changes in inappropriate ways. Plenty of examples there. Most of the ones which come to my mind have to do with business settings. One which would require quite a bit of “explaining” is my perception of Google’s strategy with Wave. Put briefly (with the hope of revisiting this issue), I think Google made bad decisions with Wave, including killing it both too late and too early (no, I don’t see this as a contradiction; but I don’t have time to explain it). They also, I feel, botched a few transitions, in this. And, more importantly, I’d say that they failed to adapt the product to what was needed.
And the trigger for several of my reflections on this “moving on” idea have to do with this kind of adaptation (fun that the movie of that name should be involved, eh?). Twitter could be an inspiration, in this case. Not only did they, like Flickr, start through a switch away from another project, but Twitter was able to transform users’ habits into the basis for some key features. Hashtags and “@replies” are well-known examples. But you could even say that most of the things they’ve been announcing have been related to the way people use their tools.
So, in a way, it’s about the balance between vision and responsiveness. Vision is often discussed and it sounds to some people as a key thing in any “task-based group (from a team to a corporation). But the way a team can switch from one project to the next based on feedback (from users or other stakeholders) seems underrated. Although, there is some talk about the “startup mentality” in many contexts, including Google and Apple. Words which fit this semantic field include: “agile,” “flexible,” “pivot,” “lean,” and “nimble” (the latter word seemed to increase in currency after being used by Barack Obama in a speech).
Anyhoo… Gotta go.
But, just before I go: I am moving on with some things (including my podfade but also a shift away from homebrewing). But the key things in my life are very stable, especially my sentimental life.