Hi to all ya'll.
For my initial post here at CogBlog, I would like to start off by thanking Sir Charles, and Litbrit for their gracious invitation to start writing here. I'm not going to go into the why's and wherefore's of my move, but, it was time. That's all. Just. Time.
I was at the Staples Center last night for the Western Conference Finals game. It was a nail biter. The invitation was from an old guitar playing buddy. The phone conversation went kind of like this (I of course remember my side of the conversation as being witty and hilarious)
Him: I have extras for the game tonight, wanna go with?Me: Hell Yeah! I can be on the road in less than an hour. How about we grab BBQ at Madame Zenobia's in Watts before the game? My treat.
Him: I've lived in L.A. for over eighteen years and I've never gone to that place. I've heard about it, but never could muster the nerve to go that deep into Watts.Me: That's because you're a pussy.
Him: I'm not a pussy and I'm not a racist.
Me: If you have to keep explaining to people that you're not a pussy and you're not a racist you probably are both.Him: Why did I call you?
Me: You were hoping that if you offered the game ticket I would take you to that place in Watts that your racist pussy ass was afraid to go to. Better pick out a guitar to bring though, Madame will ask you to play and if you suck she has you thrown out.Him: No pressure there. What should I play:?
Me: Blues.Him: Like what?
Me: I was thinking along The Reverend Gary Davis lines. Madame loves the way I do "If I Had My Way" on the slide. How about that one?Him: I almost never play acoustics, do they have something I can plug into?
Me: Always.Him: Then, you take off, I'll follow.
Me: 'Bout 4?So, we went, we played and were a big hit. Dinner was complimentary. It is if Madame Zenobia likes you.
Down on the border, where I live, the cantaloupe harvest is just beginning to come in. By the fields there's always a little setup by the side of the road where the field workers sell the culls for beer money. Culls are the melons that are too ripe, too full of flavor and stuff to ship. I used to work those fields every summer to get money for clothes and books. It's hard work, actually it's pretty nasty damn work, but, it served its purpose.
So, down to business.INGREDIENTS
2 large, very ripe canteloupes
2 lemons, juiced
2 1/2 cups sugar
6 large eggs
4 cups heavy cream
2 cups 1/2 & 1/2
2 tablespoons vanilla extract
1 tablespoon almond extract
Cut, slice and cube the melons. (Continued after the jump)
Then, puree.
Juice the lemons. I always roll them on the cutting board before slicing and juicing, you get more juice. I also pour the juice through a strainer, that way I don't have to waste a lot of time picking out the seeds.
Strain the cantalope puree to separate the juice. Agitate gently with a spatula to get a good drain. You're not trying to force it through though. There will be a use for the pulp later.
For now, cover and put it in the fridge.
Set the juice aside.
Beat the eggs until lemon yellow, add in the sugar, beat until smooth. While that's happening scald the cream and 1/2 & 1/2.
Add the extracts, and temper in the scalded cream. (tempering means to add the hot liquid a little at a time, to avoid scrambling the eggs)
Pour into the freezer container, top off to the fill line with more cream. Refrigerate overnight.
For freezing, use the standard layering of ice and rock salt. When you hear the motor start to rumble a bit and slow down a little. Stop and take off the lid, making sure to wipe everything down to avoid any contamination by ice and salt water.
Put in the reserved pulp and finish the freeze.
The finished product is ready to transfer to a freezer safe container and set for a couple of hours. You can amuse yourself and any children around by scraping any excess off the dasher.
There you have it. This is exquisite stuff. Come to think of it, this would be perfect served with Litbrit's pound cake.
There goes the afternoon.
