LTHForum.com

For some reason ever since grade school I have needed ice cubes in my drinks.
Several years ago I saw the the large Japanese ice ball melter through a web site, and lusted after one.
Well, lots of ice ball mold testing later, MOMA has the largest molds (from Japan), but my favorite ice ball mold has to be the Tovolo. What is really neat is being able to put in various items like lemons, limes, spices, food coloring, crawfish, shrimp, etc. using a method of making clear ice in the home freezer, i always get comments. One time I dropped a large clear mold filled with a flower arrangement into a punch for great reviews. Silicon baking molds also make great ice molds.

The simple way for clear ice at home is on alcademics.com

I'd also recommend this recipe for ice cubes.

_________________
-Josh

An amuse bouche at breakfast is called a Bloody Mary - Scott Manlin

Through alcademics, I found this link. Pretty good write-up on why ice gets cloudy and how to fix the problem.

That recipe belongs on PassiveAggressiveNotes.com.

Yeah, but it's worth reading for the comments alone.

_________________
-Josh

An amuse bouche at breakfast is called a Bloody Mary - Scott Manlin

The comments are hilarious

I like the poster who doubled the recipe and had leftovers.

May favorite ones are the people who didn't get the joke, and raged at the nerve of food.com for posting this recipe.