Comments for SpicySaltySweet

Comment on Baked Butternut Squash Chips by A Few Things : Om & Away

A Few Things : Om & Away — Fri, 14 Dec 2012 18:35:13 +0000

[...] trying to learn to like Butternut Squash. These Veggie Chips may be just the [...]

Comment on Baked Butternut Squash Chips by CSA For September 4th! « Aagaard Farms of Brandon

CSA For September 4th! « Aagaard Farms of Brandon — Wed, 05 Sep 2012 06:00:10 +0000

[...] Here’s a link for doing Butternut on the BBQ! Here’s one of our favorites: Curried Butternut and Apple Soup – we served it at the farm’s Open House last year! Butternut, really any of the Winter Squash, can be used in any recipe for pumpkin pie, muffins or cookies! We just bake a big one, mash it up as a side dish that night with dinner, and use the rest directly substituted into a muffin or loaf recipe. Or how about healthy baked Butternut Chips? [...]

Comment on Cucumber Sorbet by Leah Greenstein

Leah Greenstein — Mon, 09 Jul 2012 17:08:33 +0000

Hi Otto–Putting the mixture in the fridge is standard for most ice cream/sorbet recipes–it helps the mixture freeze better in the ice cream maker. But you DO need to put it in the ice cream maker. These days, I’d probably also add a 1/4 tsp of citric acid to ensure that it doesn’t freeze too hard. Good luck!

Comment on Cucumber Sorbet by Otto Arigato

Otto Arigato — Mon, 09 Jul 2012 16:40:06 +0000

Hello! I’d like to try your cucumber sorbet recipe. What does keeping the mixture in the fridge for 5 hours do in terms of consistency? I couldn’t quite tell if this process freezes the liquid, or if i need to put it into an ice cream maker thereafter to create the sorbet. Please let me know! Thanks!

Comment on Cucumber Sorbet by Cucumber Sorbet « Nuts to Soup

Cucumber Sorbet « Nuts to Soup — Wed, 20 Jun 2012 00:50:32 +0000

[...] have an ice cream maker, so I turned to these here interwebs and with the help of David Lebovitz, Spicy Salty Sweet, and Healthy Green Kitchen, I came up with [...]

Comment on Baked Butternut Squash Chips by ChantalMM

ChantalMM — Mon, 28 May 2012 23:25:33 +0000

I use this recipe for yams/sweet potatoes. It works really well. Even with using a mandoline (thin slice), I find many of my slices are thinner on one side. So, I bake for 10 min and then start checking for doneness. Many of them will be half crispy and half soft, and I take them off the pan before the crispy half is too brown. Then, after I’m done baking the batch, I turn the oven off, pile all the chips on a baking sheet and toss it in the oven for a while. This crisps up all parts of the chip without burning (unless you leave it in for a really long time).

Comment on Baked Butternut Squash Chips by Coco

Coco — Tue, 22 May 2012 17:12:55 +0000

What does the blanching do them, is it necessary? Thanks! (I’ll be making these with a different kind of squash-yellow straight neck-fresh from Grandpa’s garden!)

Comment on @ the Farmers’ Market: Alex Weiser by brenda

brenda — Mon, 21 May 2012 21:22:24 +0000

looking for a close location to buy some purple potatoes

Comment on Cucumber Sorbet by Lucas Trahan

Lucas Trahan — Sun, 15 Apr 2012 19:16:06 +0000

Using your Cucumber Sorbet, I created a themed dessert about a sea turtle….Thanks for the inspiration.

Hatchery:
Tangy Cucumber Sorbet, Seaweed Medley: Ogonori, Irish Moss, Sweet Pickled Kombu, Baked Banana “sand” with Coconut Cream Sauce Spherifications

Comment on Baked Butternut Squash Chips by Baked Butternut Squash Chips | a Couple Cooks

Baked Butternut Squash Chips | a Couple Cooks — Wed, 08 Feb 2012 13:11:22 +0000

[...] Adapted from SpicySaltySweet [...]