Malts/milkshakes

[ctom]

Now that its winter and the snow threatens to fly up here, lets talk milkshakes and malts. Personally I love the malts., so if you want to make milkshakes eliminate the malt powder.

We don't have to be strapped by ice cream flavor as a malt flavor anymore. There are tricks. Flavored coffee creamers is a dandy. Not all creamers, like lakes, are created equal though with some being much richer and have flavors that really stand up.
CoffeeMate is a good one to start with. Certain flavors are also a bit bolder within a brand and within the ranks of the CoffeeMate line I find the Irish Cream and Amaretto to be about the most stand up.

Most malts and milkshakes use ice cream in flavors ...vanilla, strawberry, chocolate.....you know the usuals. Try something different now. Use a scoop of vanilla as a base flavor. Maybe just add the creamer to it instead of the milk. Then again, add 2/3 of a scoop of vanilla, 1/3 scoop of chocolate and then, say Amarreto, as your contrast flavor. One of the many caramel flavors can compliment the vanilla chocolate. Strawberry ice cream with a touch of vanilla and white chocolate / caramel creamer would make your ladies knees weak.

Hey....it doesn't have to be summer to have some ice cream fun and plain old, plain old flavors don't have to be the norm.  What with all of the flavored creamers out there a person can dream up any number of flavors to go along with watching tv and eating popcorn. Or to sip on while you are injecting your mind away.

[superharmonix]

While you prepare that Paypal invoice for some of your sausage, you can add some ctom ice cream as well.

[ctom]

Sorry to say bud, but the ice cream treats won't cut it....forcasting the 50's for the next few days. I'll be outside burning off the calories that I accumulate when the thermometer dips below 0 degrees....still burning them off from a year ago....slow process since I have this tendency to add to the caloric bank on a regular basis while kitchen testing all of these treats for ya'll.

[superharmonix]

 

[Jason]

Tom, I am starting to think you like to torture people.  Sausage, mushrooms, now shakes???  If you post something with bacon you will only confirm my hunch.

Jason

[ctom]

Speaking of bacon, Jason.....we travelled 600 miles between yesterday and today to watch the grandson play basketball. Our motel said we had a breakfast today before checking out....no bacon. Or sausage. That's almost sacriligious. I made up for it in French toast.

I have in fact made bacon and hams. LOTS of work involved but the end result is just short of WOW.Whenever I get a hog to work with here at home I make the bacon and hams. Both get injected with the brine and they soak in brine between injections. Both get wrapped in many layers of clean cheesecloth with wires add for hanging in the smoker and they get applewood smoke for two days each. After hanging for four days the cheesecloth comes off and the meat gets wrapped or sliced for freezing.

I've done a couple cows here at home but that is a horrid amount of work and I won't be playing that game again. Pigs...oh yes. I watch the hog market like a hawk and when it does a nose dive I am on the farmer's back door with some jing in hand.

[pjmcla]

Very few people are around anymore that have participated in a fall slaughter.  Or have even had to "go kill a chicken" on Saturday afternoon for Sunday lunch.

[ctom]

Very few places that sell meat cut "hanging" sides or quarters. Everything gets to the shop in cello bags and are portion cuts.

I've butchered for years and anymore it isn't the disgusting thing that so many view it as. To me its just a few steps ahead of the grocery store, but more than that I know what i am putting on my table. Its like anything in life....you get out of it what you put into it. And the savings are unreal. Its just something more that I do.