My hunch is that the problem lies in freezing cream cheese. It always breaks into grainy curds after freezing.
I've never seen an ice cream recipe that uses cream cheese before.
Have you ever tried skipping the cream cheese?
While I agree to a certain extent with the other commenters here, you do have alternatives. You may want to check out the the Natural Gourmet Cooking School in NYC. They will be a bit more tolerant of food restrictions than most traditional culinary schools.
Here is their website:http://www.naturalgourmetschool.com/
You must understand, though, that this will limit your marketability to a certain extent. The graduates of this program that I've worked with seem...
What you describe is indeed inappropriate and also illegal.
If you feel uncomfortable in the workplace, or unsafe walking to your car after work, it is the responsibility OF THE COMPANY to put an end to it.
What you can do is make sure every complaint to HR is documented and write down every incident that happens in a little notebook documenting the date, time and name of the person offending you.
Then, if HR does nothing to address the problem, discipline the...
The trick to making creamy desserts with cocoa only is to "bloom" the cocoa in very hot water before adding to your cream mix.
This essentially softens the grains of cocoa and unlocks the cocoa butter from the dry solids and allows them to expand so they mix well with the fatty milk.
I use about a 1;1 ratio of cocoa to hot water and allow it to sit for about 10 minutes, then slowly add in your milk/custard mixture. I've tried heating the milk or cream and adding it...
The origins of our current population and turning points in US history are really too diverse to lend any credibility to such generalized statements.
Is Nigella talking about the pilgrims? In that case, they certainly weren't starving until they got here-just motivated by such strong religious zealotry that no one wanted them around.
Or is she talking about the wave of immigration from Ireland in the early to mid 19th century? In that case, yes, they were...
It's important to bake creme caramel in a water bath and to make sure the amount of water surrounding the ramekins is almost level with the custard within the cups. This assures even baking.
It's also is helpful to pour hot tap water around the ramekins when you set them in the oven. I'm not sure why, but doing so always gives me a better product in the end.
It doesn't sound to me that he was a bad employee; after all, you saw potential, trained and promoted him.
It sounds like your only gripe with him was that he gave short notice. If he's not salaried, one to two weeks notice is acceptable, though tough on you, for sure.
It's possible that he could have lost out on the new opportunity if he didn't agree to starting quickly. Too bad for you, but that's how it works out sometimes.
Would you be complaining so bitterly...