Episode 02: The One With The Broken Dye

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In this episode, Faith learns what tricks Wilton’s Icing Dye my play on you if you’re not careful. Beware the bold hues!

Stay up to date on Faith’s daily knit and spin-ventures (and see a heck of a lot better pictures!) on her blog.

Speaking of blogs, has anyone noticed the little slideshows imbedded in each episode? Today’s podcast has a dumb little joke through it. Actually, it’s less of a joke, and more of just something that Faith was amusing herself with. Can anyone spot it?

Did you know that this podcast has chapters? Every episode has points through it that you can skip forwards or back to. Hate the music? Don’t be concerned. Just skip right on by. Want to hear the spinning tale again? Jump back with no problem.

Today’s band spotlight: Anathallo. They have an official website and a MySpace page. They’ve kindly given permission for these songs to be used. If you enjoyed their music, go buy some at their site or on iTunes!

• Hanasakajiji (one: the angry neighbor)
• Hoodwink
• Ame-Genessaret (going out over 30,000 fathoms of water)
• Don't Kid Yourself, You Need A Doctor

Theme song (Borris The Milkman) and "Fiber Tale" song both written by the creative and talanted Havalina (RIP). Used by permission.


Recipe overview:

Today’s recipe is adapted from one by Matther London in Gourmet Magazine.

Caramel Ice Cream

1 cup sugar
1/8 teaspoon salt
1 cup heavy cream
1 cup milk
6 egg yolks
6 Tablespoons light corn syrup
coarse or flaky sea salt (optional garnish)

(Special equipment: candy thermometer, ice cream maker)

Combine sugar and salt in a 4 quart pot. Cook over medium heat without stirring. When sugar starts to melt, stir occasionally until evenly melted to light golden caramel (about 8 minutes).

Add cream and stir until caramel has dissolved.

Add milk and bring back up to boil.

Remove from heat.

Wisk egg yolks and syrup together.

Pour half of hot caramel mixture slowly into egg yolks, stirring quickly with whisk.

Add all of yolk mixture slowly to hot mixture in pot, and cook on low heat stirring constantly until thick enough to coat back of spoon and thermometer reads 170-175 degrees (F).

Remove from heat, pour through fine mesh sieve. Pour into metal bowl that has been placed in bigger bowl full of ice and water to cool it quickly for 20 minutes.

Chill in refrigerator until cold.

Freeze in ice cream maker as directed, then put into freezer to firm up the rest of the way for about 4 hours.

Garnish individual servings with sea salt if desired, and enjoy.