Food Thread: [Insert Clever Title]

Eggs have been in the forefront of The Horde's consciousness for a few days. Perhaps it is the unseasonably warm weather that has us thinking of spring and new life and deviled eggs. Or something.

As snacks go, deviled eggs are pretty damned good, especially since they are infinitely tweakable. But there is one problem, and no matter what your favorite chef says, it is impossible to cook eggs so that they are easily peeled. Oh, sure, sometimes, maybe often, your special technique works. But the failure rate is significant, and don't you deny it. There are a few variables such as the age and condition of the egg that are a challenge to manage. But....even a failure is not a catastrophe. Maybe you folks are too hoity-toity to chomp up a bit of shell, but at Chez Dildo that happens on occasion.

One commenter (sorry, I can't find the comment) made the point that eggs shouldn't be subjected to high heat, and I couldn't agree more. I used to fry eggs in fat that was just at the smoke point, but I have recently moved away from that technique and have found that gentle heat, whether I am cooking in fat or scrambling with cheese, makes a better, more tender egg. There is a French egg dish that my mom called Des Oeufs Brouilles (I think that just means "scrambled eggs") that is fantastic, and is simply scrambled eggs cooked at very low temperature with copious quantities of fat (butter and sour cream). With constant stirring, the eggs don't form curds, but become incredibly creamy. It's a huge PITA, but it is an incredible dish.

******

Yes, those are bacon wrapped onion rings, and I am furious that nobody told me! I'm not sure about the flavors of the marinade, but the concept is brilliant. And low carb, for GAINNZZ!

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Oscars 2017: How Wolfgang Puck Serves Hollywood A-Listers at the After-Party
I look at this article and all I can think is, "what a fvcking waste of food!" I am by no means critical of America's less than efficient use of our agricultural bounty; the problem of starvation and under-nourishment in the world is not a function of supply...it is a political issue. So while we should probably stop being so wasteful, it isn't a crisis.

However, celebrity potlatches like this disgusting exhibition make me want to retch. They pontificate endlessly about energy use and animal rights and the need to "eat local" and hundreds of other pompous phrases and buzzwords that these leeches trot out to mask their own conspicuous consumption, which is on disgusting display whenever more than two of them gather to fellate each other in public.

I wonder how much food and fuel is going to be wasted tonight...pissed away on the altar of celebrity worship and self-aggrandizement....and paid for by you and me?

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'90s Beverages: Where Are They Now? Hopefully dead, along with Grunge.

Coming back to a store near you! MillerCoors has announced the return of Zima for 2017 and apparently warehouses are already stocked with the stuff and ready for distribution. Or "zistribution." I'm not sure about anything anymore. According to the Slate article, in 1994 70 percent of regular drinkers had tried Zima at least once. Maybe it's worth another shot.

Yeah, I'll pass on Zima. I don't recall ever trying it. For some reason I had the impression that it was sweet. Anyone remember?

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How to Pick the Juiciest Rotisserie Chicken at the Grocery Store
Yeah...whatever. I didn't link to this article because it was anything more than a fluff piece. I linked to it because I am in a pissy mood and am sick and tired of bullshit, fact-free statements leaking into everything I read.

Check Out International Stores
Whole Foods is fine and all, but Rick's find of the century was the roasted birds from a small Latin restaurant in Spanish Harlem. "Unlike major grocery chains, your little, local ethnic food store is more likely to use better spices and herbs to flavor their chickens," he says. If it has a line out the door, that's a good sign.

Really? I call bullshit. Or give me two data points that show anything other than a wild-assed guess and a preconceived notion that corporate = evil, and mom-and-pop = wonderful and Gaia loving.

Here's my version:

Never buy rotisserie chicken from a small corner store, because their margins are miniscule, and they always cut corners, including with the freshness of their chickens and the cleanliness of their spices. Corporate stores like Whole Foods and Costco have rigorous protocols and strict recipes for their prepared foods, and are a much better bet than some bodega that buys its chickens off the back of a stolen truck.

******
And speaking of chickens....
I wrote this a long time ago, and haven't made it in a few years, but it's a good recipe to bridge the gap between winter and spring. Play around with the root vegetables, since they all cook at roughly the same rate, you can mix and match your favorite ones. For instance, when I make this again I will probably eliminate the turnips, because I like them less and less. Oh, and toss in some mushrooms if you feel like it. That is rarely a mistake.

Chicken with Root Vegetables

1 3-to-4 lb. chicken cut into pieces, rinsed and dried
4 Yukon Gold potatoes, peeled and cut into large chunks
2 turnips, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
1 lb. bag of baby carrots (or peeled-and-cut equivalent)
1 lb. pearl onions (frozen)
4 cloves of garlic cut in half
1 quart of chicken stock (low sodium or homemade)
Corn oil
Vinegar (malt, cider or red wine will be fine)
Kosher salt
Fresh black pepper

Preheat oven to 300° F.

Salt and pepper the chicken pieces. On the stove, heat a six-quart Dutch Oven on medium-high. Add a few tablespoons of Canola oil, and when the oil is shimmering, brown the chicken pieces on all sides until golden brown. It will be easier to do it in two batches. Yes, it is messy, and I have no clever way of avoiding the splatter. Put the chicken in a bowl and cover with foil.

Increase the heat under the Dutch Oven to high. Add the potatoes, turnips, carrots, parsnips, and garlic and brown for a few minutes, stirring to ensure that they do not stick. Lightly salt the vegetables. Brown for a few more minutes and then add the chicken stock and stir for a few seconds to deglaze the bottom and sides of the Dutch Oven.

Return the chicken to the Dutch Oven, placing the pieces on top of the vegetables. Pour whatever juices remain in the bowl into the Dutch Oven. Lightly salt the chicken, cover and place in the oven for 25 minutes. Sprinkle a few ounces of vinegar over the chicken and vegetables and return to the oven for another 25 minutes.

Remove the chicken from the Dutch Oven and place on a plate, covering with foil to keep warm. Add the onions to the vegetables. Increase the temperature to 425° F, give the Dutch Oven a shake to loosen and mix the vegetables, and return it to the oven, uncovered, until the stock is completely reduced. If this seems to be taking too long, put the Dutch Oven on the stove and reduce over high heat. Don’t be too concerned if the bottom browns a bit; that is the best part. Just don’t let it burn.

Return the chicken to the Dutch Oven and serve, or cover and allow to cool, then refrigerate. It’s a great dish to make a day ahead of time, because it just gets better and better each time it is heated up (the vegetables continue to caramelize).

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food!

Posted by: HH at February 26, 2017 03:54 PM (DrCtv)

2 Eggs again?

Posted by: Skip at February 26, 2017 03:56 PM (HDU3V)

3 Miss timed my eggs this morning, never did that before.

Posted by: Skip at February 26, 2017 03:58 PM (HDU3V)

4 OK, called the others.

Posted by: HH at February 26, 2017 03:58 PM (DrCtv)

5 I love eggs fixed any just about any method. And it has been a long time since I have had deviled eggs and this makes me want some.

Posted by: Vic We Have No Party at February 26, 2017 03:59 PM (mpXpK)

6 The key to easily-peeled HB eggs is that you can't use fresh ones. Older eggs, like 3 weeks plus, are key.

Posted by: Miley, the Duchess at February 26, 2017 04:00 PM (tHwdc)

7 I have never eaten an egg in my life.

Posted by: tu3031 at February 26, 2017 04:00 PM (qJhUV)

8 Monty Zima's revenge.

Posted by: Bertram Cabot, Jr. at February 26, 2017 04:00 PM (IqV8l)

9 Never tried Zima up to now, can't think of a reason to break that record.

Posted by: Skip at February 26, 2017 04:01 PM (HDU3V)

10 I never drank any of those "90s" beverages.

Posted by: Vic We Have No Party at February 26, 2017 04:01 PM (mpXpK)

11 It's a huge PITA, but it is an incredible dish.
===============================

I don't do PITA dishes. You can always open a box of Raisin Bran and be just as full.

Posted by: grammie winger at February 26, 2017 04:02 PM (dFi94)

12
I kinda freak out a little inside every time I realize 1997 was twenty years ago. Makes my heart beat kinda fast.

I hate time.

Posted by: Soothsayer 45 at February 26, 2017 04:02 PM (NwpKw)

13 I never buy rotisserie chicken from any store.

Posted by: Vic We Have No Party at February 26, 2017 04:03 PM (mpXpK)

14 One commenter (sorry, I can't find the comment) made the point that eggs
shouldn't be subjected to high heat, and I couldn't agree more.'

--------

Yeah that was me. Boil gently to prevent noxious chemical reactions.

Posted by: Miley, the Duchess at February 26, 2017 04:03 PM (tHwdc)

15 I can attest to the superiority of low and slow method with scrambled eggs. Sometimes frustrating at how long it takes (compared to higher heat, still not too long) but well worth it.

Posted by: BuckIV at February 26, 2017 04:03 PM (CLfqv)

16 And it has been a long time since I have had deviled eggs and this makes me want some.

Posted by: Vic We Have No Party at February 26, 2017 03:59 PM (mpXpK)
========================

We had Lutheran potluck today after church. Deviled eggs were falling out of the sky.

Posted by: grammie winger at February 26, 2017 04:04 PM (dFi94)

17 Bright and sunny and 43 outside. Humidity is about 13%. Time to fire up the grill and burn some barnyard animals.

Posted by: CrotchetyOldJarhead at February 26, 2017 04:04 PM (NJYYf)

18 BTW, I'm consuming my eggs in liquid form right now. Black Widow Eggnog. Moderate rum. It's only 4 o'clock and I need to pace myself.

Posted by: Miley, the Duchess at February 26, 2017 04:05 PM (tHwdc)

19 I always thought the best way to make scrambled eggs was to get the pan up to near smoke point for your oil, mix eggs with a good hefty splash of buttermilk, and pour onto the pan.
Then let it sit to cook a little bit, and then start turning them gently with your spatula until done.

I was told by a restaurant owner to not do that, but to cook just mixed eggs at a very low temperature, stirring at time. He said it took longer but was better.

I'm generally in a hurry so I stick with buttermilk.

Posted by: Kindltot at February 26, 2017 04:05 PM (XMCn6)

20 First time I saw chunky style beverages was in Japan and Korea. As with many things Oriental the experience was a mixture of gag-making and pleasurable.

One of the cyber-y drinks from the 90's was the Skeleteens' "Brain Wash" soda, that reeks of skittles and jalapenos and dyes your tongue blue.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at February 26, 2017 04:05 PM (EnKk6)

21 We had Lutheran potluck today after church. Deviled eggs were falling out of the sky.

Posted by: grammie winger at February 26, 2017 04:04 PM (dFi94)

Wouldn't they be coming from below?

Posted by: Miley, the Duchess at February 26, 2017 04:05 PM (tHwdc)

22 Wouldn't they be coming from below?

Posted by: Miley, the Duchess at February 26, 2017 04:05 PM (tHwdc)
=========================

LCMS. Strange rules.

Posted by: grammie winger at February 26, 2017 04:07 PM (dFi94)

23 There must be a short-cut way of peeling hard-boiled eggs used by commercial food preparers - thinking about all of that potato salad both in the deli and cases. Plus other foods that require hard-boiled eggs. I can't see people peeling them one by one under cold water for these purposes. That's why a Moron/Ette (can't remember) suggested putting them in a pot after cooking with lid and then shaking the pot up, down, side to side.
Supposedly, all shells will just slide off.

Posted by: washrivergal at February 26, 2017 04:07 PM (Ivjge)

24 Does anyone have any experience making salt rising bread?

I keep running across references to it in old pioneer period stories and I want to know about making it.

I am turned off by the idea of using Clostridia sp. bacteria as a levining agent though.

Posted by: Kindltot at February 26, 2017 04:08 PM (XMCn6)

25 Oh FFS. There was a commercial on for Buds new non-alcoholic beer. During a hockey game. Is NOTHING sacred anymore!?

Posted by: CrotchetyOldJarhead at February 26, 2017 04:09 PM (NJYYf)

26 Deviled eggs were falling out of the sky.

Posted by: grammie winger at February 26, 2017 04:04 PM (dFi94)

Wisconsin is a weird place.....

Posted by: CharlieBrown'sDildo at February 26, 2017 04:09 PM (rF0hx)

27 I figured out a different method of fried egg last year.

Med-high heat pan, salt directly on the area of the pan where your egg is going to cook, add egg, cover for a few minutes. Remove cover, and cook until done.

I usually just wait until the yolk has a milky color, not the fine dinning version.

The salt in the pan seems to give it a better seasoned flavor and a nice crust on the bottom.

Posted by: weft cut-loop at February 26, 2017 04:09 PM (4YGWz)

28 I can eat fifty eggs. In The Octagon!

Posted by: Tim "Milk Carton" Marchman at February 26, 2017 04:10 PM (qJhUV)

29 I do love me some eggs. There are...side effects though. Sulfurous gas. Ah well.

You're going to laugh, but some of the best food I've cooked recently is this:
1 pound ground beef, not too lean.
2 cups pasta, mixed (I've like macaroni mixed with rotini)
A cup or so Prego pasta sauce.

I start the pasta, the rotini takes longer to cook so I start with that. Then after five minutes, add the macaroni.

Then I cook the beef, without draining the fat. Drain the pasta, don't overcook it, err on the side of less time if needed. I add the cooked pasta to the beef, add in the pasta sauce, let it simmer a few min, then turn off the heat.

The pasta soaks up the fat and pasta sauce. I can't get enough of the stuff. Ghetto, sure but if you don't have time or money for gourmet stuff, it works.

Posted by: Mark Andrew Edwards at February 26, 2017 04:10 PM (xJa6I)

30 Zima was like less sweet Sprite that got you drunk. Had a sharper bite than Sprite too.

Posted by: Tilikum Killer Assault Whale at February 26, 2017 04:10 PM (hVdx9)

31 Did a fridge cleaning/leftovers cookout today: peanut butter and oatmeal muffins, chicken/bacon/mushroom creamy alfredo sauce over pasta, and barley in lamb stock.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at February 26, 2017 04:10 PM (EnKk6)

32 >>>I don't do PITA dishes. You can always open a box of Raisin Bran and be just as full.

Reminds me of how much time my Mom spent on preparing stuffing for Thanksgiving. Buying bread, leaving it open for a couple of days to get stale, chopping it up etc. And of course it always turned out really well, but the first time I ever bought and made Kraft Stove Top turkey stuffing it tasted almost exactly the same.

Hmmm, wonder if they stole that from my Mom...

Posted by: HH at February 26, 2017 04:10 PM (DrCtv)

33
Wouldn't they be coming from below?

Australian deviled eggs.

Posted by: Bertram Cabot, Jr. at February 26, 2017 04:10 PM (IqV8l)

34 Zima..... Heh. Sprite with 5% alcohol. It is a alcohol beverage made and marketed for tweens so I'm not shocked that it is returning.

Posted by: Widespread Pepe at February 26, 2017 04:12 PM (0wm3C)

35 Wisconsin is a weird place.....

Posted by: CharlieBrown'sDildo at February 26, 2017 04:09 PM (rF0hx)
------------------

If we could haul all the Skandi Lutherans over to Iowa, it would be darn well perfect.

Posted by: grammie winger at February 26, 2017 04:12 PM (dFi94)

36 That's why a Moron/Ette (can't remember) suggested putting them in a pot after cooking with lid and then shaking the pot up, down, side to side.
Supposedly, all shells will just slide off.
Posted by: washrivergal

Also works for peeling garlic cloves, esp if you need a lot.

Posted by: weft cut-loop at February 26, 2017 04:14 PM (4YGWz)

37 I'll echo the low heat (or lower heat than you think, at least) for eggs.

I just keep the heat on low, spoon in a little coconut oil and when it turns liquid, I pour in the eggs. Keep stirring as it cooks. Takes maybe five minutes, tops.

Posted by: Mark Andrew Edwards at February 26, 2017 04:14 PM (xJa6I)

38 Zima is for homosexuals and pregnant women.

Posted by: Duke Lowell at February 26, 2017 04:14 PM (kTF2Z)

39 Perfect hard Boiled Eggs, that actually peel easy.

Cover the eggs (I cook 2-6 at a time in a small sauce pot) with water.
Put them on the burner, set it on high.
Set the timer for 10 minutes. When the cook is finished, remove the pot from the heat, cover and let them set until cool, or easily handled.
Easy peel technique;
crack the egg shell entirely, all the way around, little fragments.
Peel the shell, make sure you get under the membrane and it should pull right off. I still get the occasional hard peel.

Posted by: Paul at February 26, 2017 04:15 PM (6mug3)

40 Just did some nice little lamb cops and roasted potatoes with garlic and rosemary. Good way to kick off Lent. No more meat until the Paschal lamb onnna spit. *sigh*

Posted by: RedMindBlueState at February 26, 2017 04:16 PM (V67Ct)

41 If you make slow cooked scrambled eggs with sour cream and butter, make sure to top with salt and pepper, and then a drizzle of olive oil.

Posted by: todd at February 26, 2017 04:17 PM (qISw7)

42 If you want easy to peel eggs, steam them in a pressure cooker. Lately I've been making all of my hard boiled eggs in my InstantPot pressure cooker, and I've had a 100% success rate for incredibly easy to peel eggs.

Posted by: DigDug at February 26, 2017 04:17 PM (hoGNS)

43 I worked in a deli at a major grocery chain. The chickens are fresh - they are not hold outs from the meat dept. They were delivered everyday strictly for the deli. We did not use a rotisserie but a confection oven. The chickens were cooked twice a day and then placed in on the heating counter, replaced after 4 hours. The ovens were cleaned out thoroughly every night. The chickens not sold were thrown out.

Posted by: washrivergal at February 26, 2017 04:18 PM (Ivjge)

44 Difficulty in peeling an egg is a function of freshness. Fresh eggs are harder to peel because the albumin is still strong. Breaks down over time.

Posted by: Duke Lowell at February 26, 2017 04:18 PM (kTF2Z)

45 No more meat until the Paschal lamb onnna spit. *sigh*

Posted by: RedMindBlueState at February 26, 2017 04:16 PM (V67Ct)
======================

You go meatless all throughout Lent? Serious question. I've never done Lent before.

Posted by: grammie winger at February 26, 2017 04:18 PM (dFi94)

46 deviled eggs are pretty damned good

Nope. IMO.

Posted by: Notorious BFD at February 26, 2017 04:19 PM (Tyii7)

47 Also works for peeling garlic cloves, esp if you need a lot.

I have a piece of sheet rubber I use to peel garlic. Put a clove on it and roll it between your hand 2-3 times. Works like a charm.

Posted by: CrotchetyOldJarhead at February 26, 2017 04:19 PM (NJYYf)

48 The pasta soaks up the fat and pasta sauce. I can't
get enough of the stuff. Ghetto, sure but if you don't have time or
money for gourmet stuff, it works.
Posted by: Mark Andrew Edwards at February 26, 2017 04:10 PM (xJa6I)

Mom would make that all the time. She would use canned tomatoes instead, some times, and cook it down a bit, and would put in chopped onions and green peppers and spices, and use elbow macaroni since it was cheap and stored well.

She'd do a garlic toast as well with a baguette cut in half, buttered with garlic powder and put into the oven wrapped in aluminum foil.

Posted by: Kindltot at February 26, 2017 04:19 PM (XMCn6)

49 Just did some nice little lamb cops and roasted potatoes ...
Posted by: RedMindBlueState

Did you stuff them with donuts?

Posted by: weft cut-loop at February 26, 2017 04:19 PM (4YGWz)

50 Think I'll give up sobriety for Lent.

Posted by: Duke Lowell at February 26, 2017 04:20 PM (kTF2Z)

51 >>
Zima was like less sweet Sprite that got you drunk. Had a sharper bite than Sprite too.

Posted by: Tilikum Killer Assault Whale

That's how I remember it. I tasted it a couple of times. My wife and her friends were fond of it.

Posted by: Aviator at February 26, 2017 04:20 PM (/Nite)

52 IIRC, the one time I tried Zima I had to drink like 40 of them to get a buzz going.

Posted by: Notorious BFD at February 26, 2017 04:22 PM (Tyii7)

53 Zima is coming back?

She was great in NCIS.

Posted by: that guy who gets things wrong at February 26, 2017 04:23 PM (r6Z+k)

54 Howdy fellow Morons and 'Ettes w/ an appetite.. Greetings from Jackson, MO. (Waves down Jackson Blvd./Kingshighway @ Olddog in MO.)

First contribution to the HQ in a loooong time, first ever to the Food Thread. I was sitting in quiet Sunday
contemplation when an idea popped outta the cobwebs of my mind... Deep Fried/Toasted Ravioli.

Had some grilled chicken and cheese ravioli from Sam's, whipped up an egg wash and some seasoned flour, (AP flour a'la Great value brand, Lawery's Seasoned Salt, Eye-tie seasoning and pepper. All just measured by eyeball.)

Combined in the proper order, wash, flour mix, set a few on a paper plate, then deep fried 5-6 min. 'til floating on top
of oil, flip for another minute or so 'til nice and GBD. Cool on paper towels on paper plate 'til cooled enuff to leave
the lining of the roof of my mouth and tongue intact, then taste test.

I loved 'em, but I also liked C-Rats (except for Green Eggs and Ham) so my eval can be called questionable at best. Picky

Eater Ol' Lady loooved 'em so that's a positive, and the girl working the Front Desk loooved them as well and was wondering when seconds were gonna be done. As Meatloaf sez "..two outta three ain't bad.." so I'll call it a win.

Toasted ravioli, start to stomach in under 20 minutes, winner, winner cardiovascular catastrophy dinner!!

Posted by: FORGER at February 26, 2017 04:23 PM (/5fwJ)

55 I mean, can't you buy peeled hard-boiled eggs at the store now? Her Majesty has a couple in the car in the morning going to work and the dogs love them once they figure them out. Or are we talking about hoity-toity boutique eggs laid by pedigeed hens fed on saffron?

Posted by: Kodos the Executioner at February 26, 2017 04:23 PM (J8/9G)

56 bon appetit! on this fine sunday afternoon

Posted by: concrete girl at February 26, 2017 04:24 PM (OmYhR)

57 This gadget works great for making boiled eggs.

http://www.williams-sonoma.com/products/egg-perfect-timer/

Posted by: Aviator at February 26, 2017 04:24 PM (/Nite)

58 Got a big pot of marinara simmering away. Making chicken parm with capellini tonight. House smells great!

Posted by: Duke Lowell at February 26, 2017 04:27 PM (kTF2Z)

59 Posted by: Duke Lowell at February 26, 2017 04:27 PM (kTF2Z)

First read that as "a big pot of marijuana".

Posted by: Kodos the Executioner at February 26, 2017 04:29 PM (J8/9G)

60 Sous-vide is supposed to be amazing for eggs, which isn't surprising. It keeps a water bath at a precise temperature, and the best ways to end up with an unsatisfying egg is too hot, not hot enough, too long, not long enough. If I had anything but pure revulsion towards poached eggs, I'd puddle those guys up every time, people seem to get great results that are really hard to get on the stove.

Posted by: hogmartin at February 26, 2017 04:30 PM (8nWyX)

61 washrivergal...i worked at corporate for a grocery chain!

i remember a bunch of idiots got busted then fired for eating the roto chickens. huge scandal. that's greenfield for ya.

Posted by: concrete girl at February 26, 2017 04:31 PM (OmYhR)

62 Posted by: FORGER at February 26, 2017 04:23 PM (/5fwJ)

Fried Ravioli?

There is absolutely nothing not fantastic about fried ravioli.

Posted by: CharlieBrown'sDildo at February 26, 2017 04:31 PM (rF0hx)

63 I can attest to the superiority of low and slow method with scrambled eggs. Sometimes frustrating at how long it takes (compared to higher heat, still not too long) but well worth it.
Posted by: BuckIV at February 26, 2017 04:03 PM (CLfqv)

In one of the Nero Wolfe mysteries, he pontificates on the correct amount of time to scramble eggs. No less than 45 minutes.

Posted by: JuJuBee at February 26, 2017 04:32 PM (dargh)

64 @Kindltot

Nice!

Posted by: Mark Andrew Edwards at February 26, 2017 04:32 PM (xJa6I)

65
First read that as "a big pot of marijuana".
Posted by: Kodos the Executioner at February 26, 2017 04:29 PM (J8/9G)

--------------

*Double checks to make sure that was oregano*

Posted by: Duke Lowell at February 26, 2017 04:33 PM (kTF2Z)

66 50 Think I'll give up sobriety for Lent.

Posted by: Duke Lowell at February 26, 2017 04:20

---------

That's a tough one. WTH, I'm in. Moral support and all that.

Posted by: olddog in mo at February 26, 2017 04:34 PM (Dhht7)

67 http://www.recipecorner.com/ recipe/article/egg-recipe /how-make-oeufs-brouill%c 3%a9s-aka- french-scrambled-eggs

Posted by: dagny at February 26, 2017 04:35 PM (Mc+44)

68 First read that as "a big pot of marijuana".

Posted by: Kodos the Executioner at February 26, 2017 04:29 PM (J8/9G)

Marijuana should never be simmered, only sauteed.

Posted by: Miley, the Duchess at February 26, 2017 04:35 PM (tHwdc)

69 My favorite way to cook eggs is so opposite of hard boiled. (It has carbz, so you have to work in gently to your gainz routine). Got it from the Italian.

Crumble bread, preferably good hard bread like a baguette, better yet if it's a little stale, into a bowl. Boil eggs for exactly two minutes (the Italian was part Swiss, and the Swiss meant EXACTLY two minutes).

Crack the eggs, scrape them onto the bread, salt and pepper, then stir it around until it's a bread/egg mush. The yolks are still soft, some of the whites are cooked and some are just warm. It's sort of a yummy hot bread pudding.

Posted by: Bandersnatch, gentleman cad at February 26, 2017 04:36 PM (gIRsn)

70 In honor of Mardi Gras we made gumbo, brown cabbage, boudin sausage, and a cake with a doll inside it.

Posted by: Trimegistus at February 26, 2017 04:36 PM (qqrlb)

71 Costco rotisserie chicken is by far the best. And an entire bird costs $5

Posted by: Todd at February 26, 2017 04:36 PM (Jm+IB)

72 I'm making a batch of boiled peanuts which is sort of like cooking food.

Posted by: Weasel at February 26, 2017 04:37 PM (Sfs6o)

73 Well, dammit! It wasn't oregano. Guess I'm off to the store for a shit ton of cheetos and marshmallow fluff.

Posted by: Duke Lowell at February 26, 2017 04:37 PM (kTF2Z)

74 Zima was the first mass market malt liquor based non-beer type beverage that's since evolved into various types of Mike's Hard Whatever, Smirnoff Ice, etc.

It was a BIG DEAL when it first appeared 'cause there had been a de facto prohibition on anything "brewed" which might tempt children.

Some of you might remember the fuss raised by moral values groups about Bartles & Jaymes and those were just wine coolers. Zima came a few years after they finally killed off the B&J television commercials.

Zima pairs well with Skittles which dissolve and add color to an otherwise clear drink. Once upon a time, such novelty really was a thing. Young people at parties thought it was kinda cool.

*whistles The More You Know jingle*

Posted by: Walter Freeman at February 26, 2017 04:37 PM (3Vlkn)

75 There is absolutely nothing not fantastic about ~~fried ravioli~~ Pierogis.

FIFY

Posted by: Kindltot at February 26, 2017 04:37 PM (XMCn6)

76 Think I'll give up sobriety for Lent.

Posted by: Duke Lowell at February 26, 2017 04:20

---------

That's a tough one. WTH, I'm in. Moral support and all that.

Posted by: olddog in mo at February 26, 2017 04:34 PM (Dhht7)

I'm in. Is it nap time yet?
<eyes remainder of Widow Egg Nog>

Posted by: Miley, the Duchess at February 26, 2017 04:37 PM (tHwdc)

77 Wife made these over the top hot deviled eggs, was glad never to see them again, but I like deviled eggs, wouldn't want them all the time though.

Posted by: Skip at February 26, 2017 04:37 PM (HDU3V)

78 For most eggs, I agree, lower heat. But omelettes need it hot hot hot.

Posted by: Alcoholic Asshole Shut In at February 26, 2017 04:38 PM (o35V3)

79 61 washrivergal...i worked at corporate for a grocery chain!

i remember a bunch of idiots got busted then fired for eating the roto chickens. huge scandal. that's greenfield for ya.
Posted by: concrete girl at February 26, 2017 04:31 PM (OmYhR)

+++

Absolutely taboo. They have cameras every where and they know. As a deli person, you are supposed to sample everything at some point. You were supposed to go on the other side of the counter and have another clerk hand you the food. You then had to eat it on the customer side. Several people were sampling the food (men mostly) especially taking a tray back to the kitchen to be dumped in the trash. They would use that opportunity to sneak a bite or two. Got in trouble big time.

Posted by: washrivergal at February 26, 2017 04:38 PM (Ivjge)

80 Greetings from Jackson, MO. (Waves down Jackson Blvd./Kingshighway @ Olddog in MO.)

Posted by: FORGER at February 26, 2017 04:23 PM

---------

**waves back**

So, you're from North Cape?

Posted by: olddog in mo at February 26, 2017 04:39 PM (Dhht7)

81 @71: "Costco rotisserie chicken is by far the best. And an entire bird costs $5"

'tis the best way for stores to clear out poultry that's nearing official expiration dates. Strange to think grocers everywhere didn't get into the rotisserie business sooner.

Posted by: Walter Freeman at February 26, 2017 04:39 PM (3Vlkn)

82 eggs,eggs,eggs. damn.

Posted by: chavez the hugo at February 26, 2017 04:40 PM (KP5rU)

83 Rotisserie chicken meat is good in quiche
-which is the best way to make eggs

Posted by: Batterup at February 26, 2017 04:40 PM (mtGE/)

84 Bah, eggs fried quickly over high heat = runny yolk, crispy whites. Low heat = done through, no browning. So depends on what you want to achieve. I love them both.

Posted by: PJ at February 26, 2017 04:40 PM (vYEmB)

85
Marijuana should never be simmered, only sauteed.
Posted by: Miley, the Duchess at February 26, 2017 04:35 PM (tHwdc)

Then you get baked.

Posted by: Cheech Marin at February 26, 2017 04:41 PM (Hvzju)

86 Think I'll enjoy a store bought, peeled, hard boiled egg as a snack while I watch my peanuts boil.

Posted by: Weasel at February 26, 2017 04:41 PM (Sfs6o)

87 Weird recipe report:

A work study student at my college was having Spaghettios for lunch and it made me feel nostalgic. But now that I'm in the neighborhood of 29, I try not to eat stuff that is little more than flavored fillers (starch and HFCS and "meatballs" made from starch and processed hydrolyzed vegetable substance.)

So I got a can of Chef Boyardee spaghetti rings (Spagettios is Campbell's, who don't want my business) and some ground bison (a little stringier than beef -- seemed more appropriate for dinner from a can) and some zucchini.

Browned the bison while cutting up the zucchini, added the zucchini and cooked until starting to soften, and then added the spaghetti rings and heated through.

It really hit the spot. Tasted like my childhood, but contained more real food.

Posted by: Emmie at February 26, 2017 04:42 PM (xVuS6)

88 After you are done with the chicken meat put the remaining carcass into a pressure cooker with a tablespoon of vinegar and your garni and water to cover and cook it to bone broth.

Posted by: Kindltot at February 26, 2017 04:42 PM (XMCn6)

89 86 Think I'll enjoy a store bought, peeled, hard boiled egg as a snack while I watch my peanuts boil.
Posted by: Weasel at February 26, 2017 04:41 PM (Sfs6o)

--------------

Is that what you crazy kids are calling it these days?

Posted by: Duke Lowell at February 26, 2017 04:42 PM (kTF2Z)

90 I add cream cheese to scrambled eggs. With chives or scallions if available. Delish.

Posted by: Goldilocks at February 26, 2017 04:43 PM (pOgVG)

91 You go meatless all throughout Lent? Serious question. I've never done Lent before.

Posted by: grammie winger at February 26, 2017 04:18 PM

Strictly speaking, for the Orthodox, it's no animal products at all (meat, dairy), no fish with backbones (shellfish are ok. Don't ask...it's an old canon), and no olive oil or wine (the last two are permitted on weekends). In practice, not everyone fasts this strictly, and more importantly, it's not as much about fasting from foods as it is about changing our behavior. A friend just posted this short commentary on the subject by Fr. Schmemann:

http://www.schmemann.org/byhim/forgivenesssunday.html

This is a slightly longer essay on the subject:

http://www.goarch.org/ourfaith/ourfaith8125

Posted by: RedMindBlueState at February 26, 2017 04:43 PM (V67Ct)

92 Posted by: Walter Freeman at February 26, 2017 04:39 PM (3Vlkn)

+++

Wrong. I wrote a little bit about this above. The major food chains do not use meat dept. chicken - it is a separate entity entirely.

Posted by: washrivergal at February 26, 2017 04:43 PM (Ivjge)

93
So what about pickled eggs?

Posted by: Skandia Recluse at February 26, 2017 04:44 PM (up+iZ)

94 Just did some nice little lamb cops and roasted potatoes ...

Posted by: RedMindBlueState

Did you stuff them with donuts?

Posted by: weft cut-loop at February 26, 2017 04:19 PM

I really do need to learn to type more carefully. :-P

Posted by: RedMindBlueState at February 26, 2017 04:44 PM (V67Ct)

95 In honor of Mardi Gras we made gumbo, brown cabbage, boudin sausage, and a cake with a doll inside it.
Posted by: Trimegistus at February 26, 2017 04:36 PM (qqrlb)

Gumbo is good stuff. I don't know if mom's recipe is authentic, but it's delicious. I haven't made it in years because there's only me here, it's not worth making in any quantity less than around 6 quarts, and when I portion and freeze it, the roux separates and it's never the same.

Posted by: hogmartin at February 26, 2017 04:44 PM (8nWyX)

96 Found an excellent way to hard cook eggs. Just got an Instant pot ( using Glen's link of course) for my birthday. For those who never heard of this; it is a pressure cooker. Found a recipe on Pinterest that cooks them in 7 minutes. Hubby says they are the best eggs ever and extremely easy to peel. Highly recommend.

Posted by: MamaWolf at February 26, 2017 04:44 PM (PVBzL)

97 Rotisserie chicken meat is good in quiche

-which is the best way to make eggs
Posted by: Batterup at February 26, 2017 04:40 PM (mtGE/)

There was a comedian who said he didn't like chicken and egg dishes because it felt less like breakfast and more like a vendetta .

Posted by: Kindltot at February 26, 2017 04:44 PM (XMCn6)

98 @92: "Wrong. I wrote a little bit about this above. The major food chains do not use meat dept. chicken - it is a separate entity entirely."

Mhmm. They do now.

Posted by: Walter Freeman at February 26, 2017 04:44 PM (v2EHp)

99 Lately I've been making all of my hard boiled eggs in my InstantPot pressure cooker, and I've had a 100% success rate for incredibly easy to peel eggs.
Posted by: DigDug at February 26, 2017 04:17 PM (hoGNS)

+1 on this with the Instant Pot. (Thanks to Votermom for mentioning a sale on Instant Pot, in time for Christmas!).
Very easy peeling. I've read that this works even for super fresh eggs.

My personal method:
Put all 18 extra large eggs in the strainer basket, add 1 cup water to the pot.

Set Manual timer for 4 minutes of High pressure.
Quick release pressure when time is done,
Set egg-filled strainer basket into sink filled with cold water.

History of devilled eggs, pickled eggs, and hard boiled eggs as bar food:
http://preview.tinyurl.com/zpr77y2
http://preview.tinyurl.com/jcafbxk
http://preview.tinyurl.com/z6egqzl

When I was young, working construction, every bar had eggs, usually pickled.

Posted by: hambone at February 26, 2017 04:45 PM (g6yUI)

100 72 I'm making a batch of boiled peanuts which is sort of like cooking food.
Posted by: Weasel at February 26, 2017 04:37 PM (Sfs6o)

It's not too late to throw in a packet of Zatarain's crab boil. Best boiled peanuts ever.

Posted by: Mr. Peanut at February 26, 2017 04:46 PM (Hvzju)

101 Any hard boiled egg story requires a balut mention.

Crunchy!

Posted by: Walter Freeman at February 26, 2017 04:47 PM (v2EHp)

102 Yeah, I'll pass on Zima. I don't recall ever trying it. For some
reason I had the impression that it was sweet. Anyone remember?

Apropos of #30's posting, I used to think of it as 7-up for alcoholics. But Sprite's a better comparison and there isn't that much alcohol in Zima.

Posted by: Additional Blond Agent at February 26, 2017 04:47 PM (UUFoE)

103 Deviled eggs - Spring is around the corner.

Posted by: Bebe Dahl at February 26, 2017 04:48 PM (yNyJy)

104 6
The key to easily-peeled HB eggs is that you can't use fresh ones. Older eggs, like 3 weeks plus, are key.

Posted by: Miley, the Duchess at February 26, 2017 04:00 PM

Yep. My mom said this and bought the eggs 5 to 7 days before making them.
She was always asked to bring them (lots of them too) to church suppers and family reunions. They were "fancy" with cream cheese and chives mixed with the yolks and piped into the white halves with a pastry bag. She made sweet pickle relish/mayo ones for the kids.

Posted by: Lester at February 26, 2017 04:49 PM (8USec)

105
It's not too late to throw in a packet of Zatarain's crab boil. Best boiled peanuts ever.
Posted by: Mr. Peanut at February 26, 2017 04:46 PM (Hvzju)
---------
I'm using another creole seasoning - Tony Chachere's. - for this batch. Also really good on fried chicken.

Posted by: Weasel at February 26, 2017 04:49 PM (Sfs6o)

106 Five percent might not seem like much alcohol in today's world full of micro brewed IPAs and such, but in the mid-1990s, it was fairly strong compared to most of the swill people were drinking.

Posted by: Walter Freeman at February 26, 2017 04:49 PM (v2EHp)

107 Bacon wrapped onion rings - brilliant!

Posted by: Bebe Dahl at February 26, 2017 04:49 PM (yNyJy)

108
Mhmm. They do now.
Posted by: Walter Freeman at February 26, 2017 04:44 PM (v2EHp)

+++

What do you mean? The deli places its own order with the store and the meat dept. does the same, the bakery, etc. They are separate entities and delivered separately. They are not interchangeable and every dept. has to account for their own inventories.

Posted by: washrivergal at February 26, 2017 04:50 PM (Ivjge)

109 After you are done with the chicken meat put the
remaining carcass into a pressure cooker with a tablespoon of vinegar
and your garni and water to cover and cook it to bone broth.

Posted by: Kindltot at February 26, 2017 04:42 PM

Very economical thing is your supermarket roasted chicken. Get a couple of meals out of it, then toss the carcass in a stockpot with aromatic veg and simmer overnight, and you have stock that's worth more than you paid for the chicken.

Posted by: RedMindBlueState at February 26, 2017 04:51 PM (V67Ct)

110 Nap? Why, yes, I think I will.

Posted by: Miley, the Duchess at February 26, 2017 04:52 PM (tHwdc)

111 A friend just posted this short commentary on the subject by Fr. Schmemann:

http://www.schmemann.org/byhim/forgivenesssunday.html

This is a slightly longer essay on the subject:

http://www.goarch.org/ourfaith/ourfaith8125

Posted by: RedMindBlueState at February 26, 2017 04:43 PM (V67Ct)
==========================

Thank you for the explanation. I don't think LCMS Lutherans are nearly as strict with Lenten practices. Rev hasn't given me any dietary instructions as of yet. Either he feels we don't need to follow something specific, or he knows he's going to get stuck with the cooking either way.

Coming from a Baptist / Evangelical faith background, this is new to me, other than as you said: Prepare our hearts for Good Friday and Resurrection Sunday, and reflect on the sacrifice made on our behalf. I'll be sure to read your links. Thank you very much.

Posted by: grammie winger at February 26, 2017 04:53 PM (dFi94)

112 Posted by: dagny at February 26, 2017 04:35 PM (Mc+44)

I use 12 eggs, add the butter and sour cream at the beginning, cook in a pot, and just whisk and whisk for about three days.

Posted by: CharlieBrown'sDildo at February 26, 2017 04:53 PM (rF0hx)

113 In one of the Nero Wolfe mysteries, he pontificates on the correct amount of time to scramble eggs. No less than 45 minutes. Posted by: JuJuBee at February 26, 2017 04:32 PM (dargh)
---Ain't nobody got time for that!

Posted by: Aunt Luna at February 26, 2017 04:53 PM (Zd2ZF)

114 Five percent might not seem like much alcohol in today's world full of micro brewed IPAs and such...

Ok, then. I'll go back to my original assessment of the stuff.

Posted by: Additional Blond Agent at February 26, 2017 04:53 PM (UUFoE)

115 Eggs... and bacon. Is this the breakfast thread?

Someone posted the other day about how to make the perfect sausage egg and cheese McMuffin in a toaster oven.

Posted by: Steve and Cold Bear at February 26, 2017 04:54 PM (W8bn5)

116 Bacon wrapped onion rings covered in cheese then battered and fried

Posted by: Skip at February 26, 2017 04:56 PM (HDU3V)

117 85
Marijuana should never be simmered, only sauteed.
Posted by: Miley, the Duchess at February 26, 2017 04:35 PM (tHwdc)

Then you get baked.
Posted by: Cheech Marin at February 26, 2017 04:41 PM (Hvzju)
-------
:-)

Posted by: BebeDahl at February 26, 2017 04:56 PM (yNyJy)

118 Weasel, next time try boiling your peanuts in brine with star anise. That is some fantastic snacking.
I could eat those all day long.

Posted by: Kindltot at February 26, 2017 04:56 PM (XMCn6)

119 When my wife was pregnant with our first we went to the outer banks for vacation. She was still in the morning sickness stage and absolutely hated the smell of beer. Being the wonderful husband that I am I drank Zima that vacation. It wasn't bad but I like beer better.

Posted by: Timon at February 26, 2017 04:57 PM (27k1O)

120 I'll be sure to read your links. Thank you very much.

Posted by: grammie winger at February 26, 2017 04:53 PM

My pleasure, grammie. And a blessed Lent to you and the Rev.

Posted by: RedMindBlueState at February 26, 2017 04:57 PM (V67Ct)

121 There was a comedian who said he didn't like chicken and egg dishes because it felt less like breakfast and more like a vendetta .
Posted by: Kindltot

One of my favorite japanese dishes is Oyako-donburi, chicken and egg rice bowl.

Oya means parent, ko means child.

The beef and egg bowl is Tanin donburi, 'strangers' bowl.

Posted by: weft cut-loop at February 26, 2017 04:57 PM (4YGWz)

122 I use the Alton Brown method on scrambled eggs. Start at med lo stirring occasionally. Once the curds begin to form, crank to med hi storing and folding. As he says, done in the pan equals overdone on the plate. Works for me.

Posted by: Duke Lowell at February 26, 2017 04:58 PM (kTF2Z)

123 Damnit, Weasel, your talk of peanuts has ruined my nap. Peanut butter on saltines with peach jalapeno jam. Mmmm.

Posted by: Miley, the Duchess at February 26, 2017 04:58 PM (tHwdc)

124 @108: "What do you mean?"

I mean not all local and regional grocery store chains were as, umm, shall we say, "diligent" about sourcing their rotisserie birds before every market in America started selling them.

I'm not saying they used spoiled poultry or anything like that. Quite the contrary. It was contentious inventory management and good use of product.

People forget chicken wasn't always as cheap compared to beef and pork as it is today. The United States produces TWICE as much poultry meat by pounds than 20 years ago.

No wonder delis can afford to buy fresh birds in bulk nowadays, but it wasn't always done that way.

Posted by: Walter Freeman at February 26, 2017 04:59 PM (v2EHp)

125 There's the big one.

Posted by: Duke Lowell at February 26, 2017 05:00 PM (kTF2Z)

126
Posted by: Walter Freeman at February 26, 2017 04:59 PM (v2EHp)

+++

I now see what you were saying. Thank you for clearing that up for me.

Posted by: washrivergal at February 26, 2017 05:01 PM (Ivjge)

127 Note to CBD on turnips:

1. Find good ones. Peel them.
2. Eat them raw.

Turnip greens are a separate subject.

Posted by: KT at February 26, 2017 05:01 PM (qahv/)

128 118 Weasel, next time try boiling your peanuts in brine with star anise. That is some fantastic snacking.
I could eat those all day long.
Posted by: Kindltot at February 26, 2017 04:56 PM (XMCn6)
---------
Thanks for the seasoning idea! I usually just use salt and a creole seasoning - I'm not sure I know what anise tastes like off the top of my head. Can you describe the flavor?

Posted by: Weasel at February 26, 2017 05:02 PM (Sfs6o)

129 Hey, Dr Pepper, if you're trying to market diet DP to men, a midget homo on a Shetland pony probably isn't the way to go. Jus' sayin.

Posted by: Duke Lowell at February 26, 2017 05:03 PM (kTF2Z)

130
123 Damnit, Weasel, your talk of peanuts has ruined my nap. Peanut butter on saltines with peach jalapeno jam. Mmmm.
Posted by: Miley, the Duchess at February 26, 2017 04:58 PM (tHwdc)
------------
I like jalape�o jelly on sharp cheese!

Posted by: Weasel at February 26, 2017 05:03 PM (Sfs6o)

131 I love eggs. I'm not allowed to have them but once a year when Mrs. Franpsycho makes deviled eggs. She's some kind of a genius.

Posted by: San Franpsycho at February 26, 2017 05:03 PM (EZebt)

132 Absolutely use older eggs to get an easier peel.

I've also found that getting married helps quite a bit.

Posted by: runninrebel at February 26, 2017 05:04 PM (mQoUp)

133 My mother used to freeze chicken bones one leftover carcass at a time until she had enough to simmer in bulk for a large pot of stock which was then portioned for canning or freezing.

I can only imagine how many college aged kids nowadays even know such a thing is possible.

Posted by: Walter Freeman at February 26, 2017 05:04 PM (v2EHp)

134 Anise - licorice. Like sweet Italian sausage.

Posted by: Miley, the Duchess at February 26, 2017 05:04 PM (tHwdc)

135 Um...this might be a Yankee question.

What is or are boiled peanuts? Do you start with raw nuts or boil stuff that's already been roasted? Zatarains spices? Do you end up with a finger food snack, or a mushy thing that you eat with a fork?

Posted by: Bandersnatch, gentleman cad at February 26, 2017 05:04 PM (gIRsn)

136 Posted by: Bandersnatch, gentleman cad at February 26, 2017 05:04 PM (gIRsn)
------------
Raw peanuts that are boiled in the shell in brine for hours. The nut gets soft, but not mushy. The creole spice just adds some flavor. You may be able to find them in cans in the grocery to get a little idea what you're missing out on!

Posted by: Weasel at February 26, 2017 05:07 PM (Sfs6o)

137 As far as rotisserie chicken goes, search far and wide to find a place that has a gas rotisserie. It's 10x better than electric. And wood is 10x better than gas but much harder to find.

Posted by: runninrebel at February 26, 2017 05:08 PM (mQoUp)

138 Regard to the concern for food safety and cases of food poisoning, did anyone else eat raw hamburger meat back in the 60's / 70's?

I remember eating it all the time when my father was making meatballs or meatloaf. Wouldn't think of doing it today.

Posted by: Sebastian Melmoth at February 26, 2017 05:08 PM (IDPbH)

139 I prefer bacon wrapped around a Keebler Club cracker and baked.
Ah, 70's appetizer memories!

Posted by: Lizzy at February 26, 2017 05:08 PM (NOIQH)

140 Thanks for the seasoning idea! I usually just use
salt and a creole seasoning - I'm not sure I know what anise tastes like
off the top of my head. Can you describe the flavor?
Posted by: Weasel at February 26, 2017 05:02 PM (Sfs6o)

Sort of like liquorice or fennel. Turkish Raki, or Sambuco. It does sort of taste similar to File or sassafras but more perfumie.

Boiling it with star anise is an Asian thing.

Posted by: Kindltot at February 26, 2017 05:08 PM (XMCn6)

141 OK, got the peanut butter fix I needed. NOW for the nap.

Posted by: Miley, the Duchess at February 26, 2017 05:08 PM (tHwdc)

142 Posted by: Kindltot at February 26, 2017 05:08 PM (XMCn6)
---------
Thanks, that's sort of what I thought but didn't want to sound like a bigger retard than necessary.

Posted by: Weasel at February 26, 2017 05:09 PM (Sfs6o)

143 Echoing Bandersnatch's question about boiled peanuts. I bought a can (in memory of a guy I dated from Enterprise AL) and have no idea how to prepare and eat them.

Posted by: Emmie at February 26, 2017 05:10 PM (xVuS6)

144 CBD - My wife does eggs in a pressure cooker and NO problem peeling them.

Now off to read the thread and comments

McGyver, out

Posted by: McGyver at February 26, 2017 05:10 PM (6hAG+)

145 141 OK, got the peanut butter fix I needed. NOW for the nap.
Posted by: Miley, the Duchess at February 26, 2017 05:08 PM (tHwdc)
----------
Crunchy or creamy?

Posted by: Weasel at February 26, 2017 05:10 PM (Sfs6o)

146 We get whole chickens cooked and hot from 2 different grocery stores, hard to beat price, goodness, and total cost

Posted by: Skip at February 26, 2017 05:10 PM (HDU3V)

147 After you are done with the chicken meat put the
remaining carcass into a pressure cooker with a tablespoon of vinegar
and your garni and water to cover and cook it to bone broth.

Posted by: Kindltot at February 26, 2017 04:42 PM

Very economical thing is your supermarket roasted chicken. Get a couple of meals out of it, then toss the carcass in a stockpot with aromatic veg and simmer overnight, and you have stock that's worth more than you paid for the chicken.
Posted by: RedMindBlueState

Will only yield about a 1/4 cup to 1/2 cup of broth.

You need a few pounds of carcass/parts to get any kind of volume.

Posted by: weft cut-loop at February 26, 2017 05:10 PM (4YGWz)

148 Eggs are the fruit of the barnyard. You can hardboil em, softboil em, fry em sunny side up, over easy, over medium, over hard, there's poached eggs, scrambled eggs, coddled eggs, baked eggs, omelettes, century eggs, pickled eggs, Scotch eggs...that's about it.

Posted by: Insomniac at February 26, 2017 05:11 PM (0mRoj)

149 I am turned off by the idea of using Clostridia sp. bacteria as a levining agent though.
Posted by: Kindltot at February 26, 2017 04:08 PM (XMCn6)

QUIT BAKING BREAD YOU BIG DOPE!!!

Posted by: Mark Levin at February 26, 2017 05:12 PM (0mRoj)

150 Haven't read all the comments yet.

Hard boiled eggs. Have seldom had an easy time peeling them no matter the technique of cooking/cooling. Usually ended up having a hard time, taking forever to peel the shells off and/or gouging them.

Then I said "What the heck" and spent 15 bucks buying the thing I didn't even know I needed - the egg cooker. Everything has been perfect since. Perfectly, easily peelable 5 minutes after cooking. And the cooking only takes about 15 minutes from "put the eggs and water in the cooker" till finished.

I know it may seem silly to have an appliance devoted to just one food, but I love it.

Posted by: cfo mom at February 26, 2017 05:12 PM (RfzVr)

151 143 Echoing Bandersnatch's question about boiled peanuts. I bought a can (in memory of a guy I dated from Enterprise AL) and have no idea how to prepare and eat them.
Posted by: Emmie at February 26, 2017 05:10 PM (xVuS6)
---------
Open the can and put a few in a bowl. They will be packed in brine so be careful, they're drippy. Pop the shell open and eat the nut!

Posted by: Weasel at February 26, 2017 05:13 PM (Sfs6o)

152 Posted by: Insomniac at February 26, 2017 05:11 PM (0mRoj)

Who are you ? the egg Bubba Blue

Posted by: Sebastian Melmoth at February 26, 2017 05:13 PM (IDPbH)

153 yup... used to eat ram hamburger all the time back then.

local butcher shop, run by the guy who lived 3 doors down from us, who ground it himself from the primal cuts he butchered down himself.

wouldn't dream of it today, but i can say that The Counter chain of burger joints has a supply chain that makes their meat safe to eat rare, even for me.

Posted by: redc1c4, at February 26, 2017 05:13 PM (Dzg2m)

154 I have cooked peanuts with rice, it makes a bland, if complete, protein.

It's up there with tofu, chopped green peppers and soy sauce.
I do tend to call it one of my poverty foods, but raw peanuts are hard to find around here and tend to cost

Posted by: Kindltot at February 26, 2017 05:14 PM (XMCn6)

155 California Coolers, Bartles&James then Zima made a lot of females make poor decisions at your local beaches and party lakes.

Posted by: JROD at February 26, 2017 05:15 PM (cI0Sy)

156 152 Posted by: Insomniac at February 26, 2017 05:11 PM (0mRoj)

Who are you ? the egg Bubba Blue

Posted by: Sebastian Melmoth at February 26, 2017 05:13 PM (IDPbH)

I know everything they is to know 'bout the eggin' business.

Posted by: Insomniac at February 26, 2017 05:15 PM (0mRoj)

157 Never heard of Ramburger, haven't had any kind of sheep much anyway.

Posted by: Skip at February 26, 2017 05:15 PM (HDU3V)

158 121. Heh...

I would not give you false hope,
No,
On this strange and mournful day.....

Posted by: Your Decidedly Devious Uncle Palpatine. Glory to Kekistan! No Longer Accepting Harem Applicants at February 26, 2017 05:16 PM (NMdaQ)

159
146 We get whole chickens cooked and hot from 2 different grocery stores, hard to beat price, goodness, and total cost
Posted by: Skip at February 26, 2017 05:10 PM (HDU3V)
--------
Same here. Hard to beat for $5, and there is one on the kitchen counter cooling right now. We probably get them once a week and make stuffing one night and use the leftovers for sammiches the rest of the week.

Posted by: Weasel at February 26, 2017 05:16 PM (Sfs6o)

160 I think I tried Zima once.

It was like a sweeter 7-Up.

Not great.

I think it was invented for pervs to get 13 year old girls drunk.

Posted by: naturalfake at February 26, 2017 05:17 PM (9q7Dl)

161 I always got the Ramburger at Man's Country.

Posted by: TFG at February 26, 2017 05:17 PM (0mRoj)

162 yup... used to eat ram hamburger all the time back then.

----------------

Yes, my O line turned me into hamburger quite a bit.

Posted by: Jared Goff at February 26, 2017 05:17 PM (kTF2Z)

163 Raw peanuts that are boiled in the shell in brine for hours. The nut gets soft, but not mushy. The creole spice just adds some flavor. You may be able to find them in cans in the grocery to get a little idea what you're missing out on!
Posted by: Weasel at February 26, 2017 05:07 PM (Sfs6o)

Yellow cans on the nut/baking aisle under the name "Peanut Patch."
Same stuff you can find in crock pots at gas stations all over the south. Plain (salted) or Hot (creole seasoning).

http://www.peanutpatchboiledpeanuts.com/

Not bad, really, but nowhere near as good as a roadside stand from a peanut farmer in Suffolk. Or homemade.

But Weasel is right on the "hours" comment. First time I made them, I was shocked at how long they took (had to add water a couple times).
And how much salt is required to get any flavor.

Posted by: Mr. Peanut at February 26, 2017 05:18 PM (Hvzju)

164 160 I think I tried Zima once.

It was like a sweeter 7-Up.

Not great.

I think it was invented for pervs to get 13 year old girls drunk.

Posted by: naturalfake at February 26, 2017 05:17 PM (9q7Dl)

You're thinking of Bartles & Jaymes wine coolers. They had BJ in the name itself, fer crissakes.

Posted by: Insomniac at February 26, 2017 05:18 PM (0mRoj)

165 129 Hey, Dr Pepper, if you're trying to market diet DP to men, a midget homo on a Shetland pony probably isn't the way to go. Jus' sayin.
Posted by: Duke Lowell at February 26, 2017 05:03 PM (kTF2Z)
Not trying to make waves, but I think it's funny as all hell, so a good marketing strategy - " its the sweet one ", sung by an obvious sweet one, just hilarious. I surprised the SJW haven't had it yanked yet actually.

Posted by: BebeDahl at February 26, 2017 05:19 PM (yNyJy)

166 Rotisserie chickens are great if you are watching carbs.

The local grocery store chain around here (Caputo's - only in the Chicago suburban market) makes really good ones.. and they'll sell you a half of one for $4. It makes a great lunch..no carbs.. and only four bucks!

Rotisserie chickens are also really good for quick soup.. pot pies.. etc.. quick and easy dinners in 20 minutes or under.

Posted by: Chi-Town Jerry at February 26, 2017 05:19 PM (UpGcq)

167 132 Absolutely use older eggs to get an easier peel.

I've also found that getting married helps quite a bit.
Posted by: runninrebel at February 26, 2017 05:04 PM (mQoUp)
----------------------------
Mr. DeVille swears by your second tip, but for some odd reason it hasn't worked for me.

If I use older eggs, I usually don't have a problem peeling them. When I do, I just resign myself to a crappy job, forget about deviled eggs, and make egg salad.

Posted by: Margarita DeVille at February 26, 2017 05:19 PM (Nox3c)

168 Boiled peanuts are like Zima.

I tried them once.

Not awful, not great.

I think they were invented for pervs to attract underage elephants.

Posted by: naturalfake at February 26, 2017 05:20 PM (9q7Dl)

169 166 Rotisserie chickens are great if you are watching carbs.

The local grocery store chain around here (Caputo's - only in the Chicago suburban market) makes really good ones.. and they'll sell you a half of one for $4. It makes a great lunch..no carbs.. and only four bucks!

Rotisserie chickens are also really good for quick soup.. pot pies.. etc.. quick and easy dinners in 20 minutes or under.
Posted by: Chi-Town Jerry at February 26, 2017 05:19 PM (UpGcq)

Publix had a rotisserie chicken family meal thing where you get a whole chicken, potato salad, baked beans and a package of Hawaiian sweet rolls for something around 9 bucks.

Posted by: Insomniac at February 26, 2017 05:21 PM (0mRoj)

170 OK. Now I gotta go shovel snow

McGvyer, out (shoveling snow)

Posted by: McGyver at February 26, 2017 05:21 PM (6hAG+)

171 Goober Peas!

When I was a kid that was one of the highlights of driving into the South.

Posted by: CharlieBrown'sDildo at February 26, 2017 05:21 PM (rF0hx)

172 speaking of peanuts.. I'll be damned if I can't find good old "Spanish Peanuts" anywhere!

The ones with the skin on... nowhere to be found! but there are (seemingly) hundreds of specialty nuts nowadays.. all I want is my spanish peanuts back!

Posted by: Chi-Town Jerry at February 26, 2017 05:21 PM (UpGcq)

173 171 Goober Peas!

When I was a kid that was one of the highlights of driving into the South.
Posted by: CharlieBrown'sDildo at February 26, 2017 05:21 PM (rF0hx)

For the full authentic experience you had to buy them from a the back of some shady guy's pickup truck, which had a big wooden hand painted sign next to it.

Posted by: Insomniac at February 26, 2017 05:22 PM (0mRoj)

174 Raw hamburger, raw cookie dough, cake batter. Used to eat small amounts as a kid. Wouldn't think of doing such a thing today.

Posted by: washrivergal at February 26, 2017 05:22 PM (Ivjge)

175
Will only yield about a 1/4 cup to 1/2 cup of broth.

You need a few pounds of carcass/parts to get any kind of volume.
Posted by: weft cut-loop at February 26, 2017 05:10 PM (4YGWz)

I get about a pint of broth that sets up fairly lightly in the fridge. I tend to not do a serious picking over of the back, though, and leave the tail and the ends of the wings alone.
It does better if you use vinegar it draws more collagen and calcium out of the bones - the head of the large bones get soft enough to crush with your fingers and the cartilage turns into disgusting soft blobs.
I am talking about cooking it at 15 lbs pressure for 20 minutes though.

It is enough to cook for a batch of mock-risotto, soup, cook up a mess of beans or to make chicken gravy for potatoes or making a pot-pie.

Posted by: Kindltot at February 26, 2017 05:22 PM (XMCn6)

176 i'm a no meat on fridays lent-er here.

only time of the year i go to mcdonald's.

Posted by: concrete girl at February 26, 2017 05:22 PM (OmYhR)

177

Quiche Lorraine
Let the party carry on
You and I will swim the sea

Posted by: Uriah Heep at February 26, 2017 05:23 PM (IqV8l)

178 cafeteria at work makes deviled eggs, there used to be an old cook who made them. absolutely excellent!!! now they hired a new cook and can some one explain to me how they are totally tasteless, bland to the point of rubber eggs with some kinda filling. off my night dinner menu now.

Posted by: morigu at February 26, 2017 05:23 PM (gU+/s)

179 It never occurred to me that so many people in America were getting their asses kicked by hard-boiled eggs.

1. Boil
2. Peel
3. Eat

Salt, pepper and hot sauce as required.

Posted by: Fritz at February 26, 2017 05:24 PM (2Bv92)

180 174 Did that and even drank the salty brine from cans of black olives.

Posted by: morigu at February 26, 2017 05:25 PM (gU+/s)

181 I order jumbo Virginia peanuts (Whitley's Peanuts) in a 5# bag for $25. I generally boil for about 4 or 5 hours and let the nuts soak in the cool brine overnight, then bag them up the next morning.
Mr. P is right - they take a NUTTY amount of salt!

Nutty! Get it!? Do you see what I did there?!?

Posted by: Weasel at February 26, 2017 05:25 PM (Sfs6o)

182 QUIT BAKING BREAD YOU BIG DOPE!!!

Posted by: Mark Levin at February 26, 2017 05:12 PM (0mRoj)

Do'h!

I meant "Leavening agent"

Posted by: Kindltot at February 26, 2017 05:25 PM (XMCn6)

183 I think I read that when Hugh Jackman gets his GAINZZZ on for the Wolverine movies.

He only eats rotisserie chicken and spinach(I think) with long fasting periods in between.

Maybe it's a once a day only meal deal. So, roughly 24 hrs fasting.

Oh, and rotisserie chickens were invented so pervs could get an idea how to share The Chicken during a menage a trois.

Posted by: naturalfake at February 26, 2017 05:26 PM (9q7Dl)

184 Damn, at this rate there'll be one car at the finish.

Posted by: Duke Lowell at February 26, 2017 05:26 PM (kTF2Z)

185

Austin Dillon may be a moron!

If you're watching the Daytona 500, you may have just seen and heard the explanation of the Ace of Spades logo stitched into his driving gloves...

Posted by: scottst at February 26, 2017 05:26 PM (peQUF)

186 Posted by: concrete girl at February 26, 2017 05:22 PM (OmYhR)
Me too CG, except I can't do McDs. Too much salt for this old gal's ticker.

Posted by: BebeDahl at February 26, 2017 05:26 PM (yNyJy)

187 Posted by: Chi-Town Jerry at February 26, 2017 05:21 PM (UpGcq)
--------
'Reds'. Check Whitley's Peanuts.

Posted by: Weasel at February 26, 2017 05:26 PM (Sfs6o)

188 172 speaking of peanuts.. I'll be damned if I can't find good old "Spanish Peanuts" anywhere!
The ones with the skin on... nowhere to be found! but there are (seemingly) hundreds of specialty nuts nowadays.. all I want is my spanish peanuts back!
Posted by: Chi-Town Jerry at February 26, 2017 05:21 PM (UpGcq)
-----------------------
You mean .....REDSKINS?

Posted by: Margarita DeVille at February 26, 2017 05:27 PM (Nox3c)

189 Egg custard- mm mm mm

Posted by: Ben Had at February 26, 2017 05:27 PM (mi9+A)

190 Bacon Onion Rings.

How fucking awesome is that?

Posted by: Misanthropic Humanitarian at February 26, 2017 05:28 PM (voOPb)

191 Only McDonald's could sell fish with cheese and way too much tartar sauce and make it tasty.

Posted by: Walter Freeman at February 26, 2017 05:28 PM (3Vlkn)

192 I loved me some Clearly back in the day, I will not lie.

Posted by: Brother Cavil at February 26, 2017 05:28 PM (66CWr)

193 How fucking awesome is that?

Posted by: Misanthropic Humanitarian at February 26, 2017 05:28 PM (voOPb)

It ties with every other bacon-themed dish for best ever.

But yeah...I will be trying it soon.

Posted by: CharlieBrown'sDildo at February 26, 2017 05:29 PM (rF0hx)

194 I bought some dill pickles today. It says on the jar that there are zero calories. How can that be? There's got to be at least a couple or three. This seems strange and wrong.

Posted by: washrivergal at February 26, 2017 05:31 PM (Ivjge)

195 Those bacon onion rings are on my low carb shopping list now, it looks fantastically GAINZZZ

Posted by: BebeDahl at February 26, 2017 05:31 PM (yNyJy)

196 --------
'Reds'. Check Whitley's Peanuts.
Posted by: Weasel
............
nope.. those are big Virginia peanuts.. Spanish peanuts are smaller and have a higher oil content.

Posted by: Chi-Town Jerry at February 26, 2017 05:32 PM (UpGcq)

197 151 143 Echoing Bandersnatch's question about boiled peanuts. I bought a can (in memory of a guy I dated from Enterprise AL) and have no idea how to prepare and eat them.
Posted by: Emmie at February 26, 2017 05:10 PM (xVuS6)
---------
Open the can and put a few in a bowl. They will be packed in brine so be careful, they're drippy. Pop the shell open and eat the nut!
Posted by: Weasel at February 26, 2017 05:13 PM (Sfs6o)

They're better warm.
Open can, dump contents into a bowl, microwave a minute or so.
Drain the juice, then *IMPORTANT* take the whole bowl outside to enjoy a tasty treat.
Yes, they get a bit messy. But totally worth it.

Spanish peanuts? I just got a can for Christmas. They must be around...
Now, if someone would bring back the original "Boston baked beans" candy coated peanuts, I'd be happy. That has been my go-to road trip snack for decades.

Posted by: Mr. Peanut at February 26, 2017 05:33 PM (Hvzju)

198 BebeDahl..i will have 1 filet o' fish in your honor this year

Posted by: concrete girl at February 26, 2017 05:33 PM (OmYhR)

199 Different types of peanuts..

http://tinyurl.com/hodenee

Posted by: Chi-Town Jerry at February 26, 2017 05:34 PM (UpGcq)

200 Hey youse guys.

Ever done a cooking competition?

There's one coming up, a church thing.

My desserts tend to look...homemade. Not pretty.

I could make several types of quick breads and cut them into small pieces.

I don't know. I'm hoping tons of people who aren't me sign up and no one will bug me to join in.

Or I could just make the bacon onion rings, but that could cause a riot.

Posted by: Mama AJ at February 26, 2017 05:35 PM (gTQoY)

201 Posted by: washrivergal at February 26, 2017 05:31 PM (Ivjge)
Probably the serving size bait and switch ploy. The serving size is probably a micro of a micro gram and since chewing the pickle also burns calories, they can bait and switch it. Maybe,probably, ah hell, it's a typo! :-)

Posted by: BebeDahl at February 26, 2017 05:36 PM (yNyJy)

202 Omg, bacon-wrapped onion rings!

Will definitely make them next weekend, probably add them to the Snackz List for this year's ~~UrfDay~~ Carbon Day(tm) party.

Posted by: JQ Flyover at February 26, 2017 05:36 PM (044Fx)

203 Yet another reason to get married.

The delightful and adventurous Mrs naturalfake said she would make those bacon onion rings this week.

Posted by: naturalfake at February 26, 2017 05:37 PM (9q7Dl)

204 Someone above was talking about using spaghetti-os to make a quick, decent meal.

When my kids were little, I used to get 3 big (or 5 regular) cans of Chef-Boyardee ravioli. I'd pretty much drain the sauce off, put it in a sheet-cake pan, and cover it with Prego and a bunch of shredded mozzarella. Drizzle with a little olive oil and oregano. Whatever.

Cheap, super-easy, and filling. Not bad.

Posted by: Margarita DeVille at February 26, 2017 05:37 PM (Nox3c)

205 Talk of eggs has me thinking of dipping some in dye and hiding them from the grandmorons on Easter Sunday. I hope it doesn't rain and spoil their and my fun.

Posted by: I'm Tucker Carlson and I will destroy you at February 26, 2017 05:38 PM (mZpLo)

206 Bacon starting a church riot:-)

Posted by: BebeDahl at February 26, 2017 05:40 PM (yNyJy)

207 Posted by: Chi-Town Jerry at February 26, 2017 05:32 PM (UpGcq)
--------
I thought they also had the ones you were talking about and I'd ordered them before. Maybe a different place.

Posted by: Weasel at February 26, 2017 05:40 PM (Sfs6o)

208 >>>Ever done a cooking competition?

no, but i have cooked on the front line at the garlic festival.

...if you decide to go for it Mama AJ i wish you the very best!

Posted by: concrete girl at February 26, 2017 05:41 PM (OmYhR)

209 Well, holy carp-- it's snowing. Thought we were all done with it until November or so...

Time to put Bailey's in the coffee now.

Posted by: JQ Flyover at February 26, 2017 05:41 PM (044Fx)

210 Probably the serving size bait and switch ploy. The serving size is probably a micro of a micro gram and since chewing the pickle also burns calories, they can bait and switch it. Maybe,probably, ah hell, it's a typo! :-)
Posted by: BebeDahl at February 26, 2017 05:36 PM (yNyJy)

+++

I went and looked. A serving size is 1/4 of a pickle. I don't know what that tells me if I eat the whole thing.
However, it seems to me this would be a great item for those runway models who have to weigh 80lbs. who resort to eating cotton balls to keep the weight off. They could eat a quart of dill pickles and what, have maybe 35 calories?

Posted by: washrivergal at February 26, 2017 05:41 PM (Ivjge)

211 My Mom used to make a wonderful Cheese Souffle with Mushroom sauce for Meatless Fridays.

Unfortunately, she carried off that recipe to the Great Beyond.

But, i still remember her making us tip-toe around when we'd come galumphing into the kitchen, so the souffle wouldn't fall.

Posted by: naturalfake at February 26, 2017 05:42 PM (9q7Dl)

212 200
I could make several types of quick breads and cut them into small pieces.
Posted by: Mama AJ at February 26, 2017 05:35 PM (gTQoY)
--------------------------------
I love, love that idea.
If I were attending such a shindig, that is what would grab my attention. Sampling!

Posted by: Margarita DeVille at February 26, 2017 05:43 PM (Nox3c)

213
Peeling deviled eggs is like cleaning shrimp... easiest while everything is uncomfortably hot. Have a steady stream of cool water to cool your fingers but keep your egg or shrimp hot.

Posted by: E Depluribus Unum at February 26, 2017 05:43 PM (ZFUt7)

214 >> Bacon starting a church riot:-)

Hey, man, I've seen those sweet little church ladies when there's crawfish in the house. You could lose a finger.

Posted by: Mama AJ at February 26, 2017 05:44 PM (gTQoY)

215 206 Bacon starting a church riot:-)
Posted by: BebeDahl at February 26, 2017 05:40 PM
-----------------------
Hey, she's right!
It could definitely happen!

Posted by: Margarita DeVille at February 26, 2017 05:45 PM (Nox3c)

216 Ew.
Eggs are gross unless they're almost crunchy. Little black bits from the bacon you just fried improve them immensely.

Posted by: Luke at February 26, 2017 05:45 PM (4fUM9)

217 Posted by: washrivergal at February 26, 2017 05:41 PM (Ivjge
Yeah see it's the old bait and switch ploy. Who eats a quarter of a pickle except maybe a runway model. Don't know why the pickle maker even bothers with that, the model is just going to urp it up later anyway. Sad, very sad.

Posted by: BebeDahl at February 26, 2017 05:45 PM (yNyJy)

218 Cheap, super-easy, and filling. Not bad.
Posted by: Margarita DeVille at February 26, 2017 05:37 PM (Nox3c)

Margarita, you just reminded me that I topped the concoction with real shaved parmesan cheese.

Posted by: Emmie at February 26, 2017 05:46 PM (xVuS6)

219 Nood quokka-giraffe or something

Posted by: JQ Flyover at February 26, 2017 05:46 PM (044Fx)

220 Posted by: Margarita DeVille at February 26, 2017 05:45 PM (N
Nod. This bacon wrapped onion ring thing is right up there with the lettgo my Eggo;-)

Posted by: BebeDahl at February 26, 2017 05:48 PM (yNyJy)

221 218
Margarita, you just reminded me that I topped the concoction with real shaved parmesan cheese.
Posted by: Emmie at February 26, 2017 05:46 PM (xVuS6)
-------------------------
Super!
It's the "homemade" top that counts!!!!

Posted by: Margarita DeVille at February 26, 2017 05:49 PM (Nox3c)

222 Here's one of the better cocktails with egg in it:

Clover Club Cocktail

1 1/2 oz gin
3/4 oz lemon juice
1/4 oz raspberry syrup or grenadine
1 egg white

Dry shake ingredients until they emulsify then add ice shake again. Strain. Serve straight up.

Posted by: naturalfake at February 26, 2017 05:50 PM (9q7Dl)

223 If you like a sweeter drink, you can add up to 3/4 oz raspberry syrup.

Posted by: naturalfake at February 26, 2017 05:52 PM (9q7Dl)

224
I got a Dutch oven recently at Amazon. After buying for both kids I thought I'd splurge on myself. A basic black Westinghouse model was around twenty-five bucks. More elite folks insist on candy apple red models that cost more.

But they really are worthwhile and they will last forever.

I've done chicken, beef, split pea with ham soup so far.All loaded up with vegetables. Extremely low calorie but now very tasty vegetables. Lost a couple pounds, too I think. An inch around the waist, easy.

I don't use a scale. Tape measure only. Except no substitute.

Posted by: E Depluribus Unum at February 26, 2017 05:53 PM (ZFUt7)

225 >>no, but i have cooked on the front line at the garlic festival.

Oh, that's brave!

>>...if you decide to go for it Mama AJ i wish you the very best!

Thanks!

Posted by: Mama AJ at February 26, 2017 05:53 PM (gTQoY)

226 I like this one quite a bit, but you may not have the main ingredient-

Cynar Flip

2 1/2 oz Cynar
1 egg

Dry shake the living hell out of them to get emulsification then add ice. Shake shake. Pour into cocktail glass.

Very nice after dinner cocktail.

Posted by: naturalfake at February 26, 2017 05:58 PM (9q7Dl)

227 Posted by: E Depluribus Unum at February 26, 2017 05:53 PM (ZFUt7
-------
I always go by tape measure or the fit of my clothes. Gets snug time to cut a rug. Scales for weight usually are the biggest saboteurs of any weight loss diet. Muscle weighs more than fat, and muscles have memory, whereas fat is mindless;-)

Posted by: BebeDahl at February 26, 2017 06:07 PM (yNyJy)

228 I'm very late to he threadand someone may have said it already...

The age of the egg (referenced in the post) DOES make a difference in how an egg peels. It isn't an old wives tale, it's science.

Once I figured learned that, I started buying an extra dozen eggs each time I go to the store: Eggs for everyday consumption plus extras that are allowed to age a couple of weeks for boiling. I keep them in rotation.

Posted by: Niedermeyer's Dead Horse at February 26, 2017 06:10 PM (M/b8c)

229 Never heard of Cynar? Is that a liqueur or a fallen Louisiana saint? ;-)

Posted by: BebeDahl at February 26, 2017 06:10 PM (yNyJy)

230 Mama AJ, if you're still around, I fell bass ackwards into a great desert recipe. I made a batch of banana bread in my bread maker that wasn't nearly sweet enough. I decided to make bread pudding out of it. I then used a recipe out of the Joy of Cooking for a bourbon sauce. Family demands it at holidays now.

Posted by: Duke Lowell at February 26, 2017 06:11 PM (kTF2Z)

231 Oh, great idea for the bread pudding.

I'd never make it out of the house without the family eating it though.

They pretty much refuse to eat fresh bananas so that I end up baking with them!

Posted by: Mama AJ at February 26, 2017 06:14 PM (gTQoY)

232 >>Eggs for everyday consumption plus extras that are allowed to age a couple of weeks for boiling.

Oh, is that what people meant by not fresh?

As opposed to hard boiling them and then leaving them in the fridge for a while??

Posted by: Mama AJ at February 26, 2017 06:15 PM (gTQoY)

233 My hard boiled eggs almost always peel easily since I started leaving them in the water until completely cool. Sometimes I just leave them in the cooking water but if I'm in more of a hurry I dump out the hot water and cover the eggs with cold water. Still takes a while for the eggs to cool to room temp.

Posted by: CharlieCharlie at February 26, 2017 06:15 PM (z8Tsi)

234 We get our eggs from the Welsummer hens in our coop. They lay large brown eggs with bright yellow-orange yolks. This is a far cry from the grocery store eggs with thin white shells and pasty yellow yolks.

We feed them kitchen scraps, such as potato peelings, left-overs nobody wants, and the like. On summer days we let them wander around the yard to eat bugs. I used to see all sorts of stinkbugs everywhere, but no longer.

And the eggs are delicious.

Posted by: Gork at February 26, 2017 06:34 PM (9JDsW)

235 Another thing about that "small Latin restaurant in Spanish Harlem", even though the individuals have been in the country, legal or not, for decades, they will pretend they cannot tell the difference between pesos/centavos and dollars/cents even though their prices are in dollars/cents and not give proper change.

Posted by: Burnt Toast at February 26, 2017 06:44 PM (P/kVC)

236 I make hard boiled eggs in my Instant Pot. Works like a charm.

Posted by: ChupaMe at February 26, 2017 06:45 PM (vE2qF)

237 I WILL DENY IT.

I never, ever, not once, have any difficulty peeling boiled eggs. I use this method:

1. Take pan with eggs to sink. Pour off the water. (most of it anyway.)

2. Immediately run cold water in the pan. Syria the eggs around in the pan so that they all get cool. This should take very little time; just stir a bit as the water comes in.

3. Take out an egg. Bang it around on the side of the sink, so that the egg gets cracks all over it.

4. Start peeling (usually from an end). Get a grasp on the peel and it will PEEL OFF. This will take about 2-3 -4 peels. The shell will come off easily because it is attached to the membrane. The plunge in cold water somehow makes that happen.

Easy easy.

Posted by: Alana at February 26, 2017 06:51 PM (iEVj/)

238 It's a bitter liqueur made from artichokes of all things.

Posted by: naturalfake at February 26, 2017 06:53 PM (9q7Dl)

239 >>Syria the eggs around in the pan

Bomb them bunches??

I think I'll just stir them...

I do the ice bath after cooking and it used to work well. Don't know what changed.

Posted by: Mama AJ at February 26, 2017 06:59 PM (gTQoY)

240 Blander snatch, my mother used to make that egg-toast combo for me when I was little, with soft-boiled eggs,except she also buttered the toast first. Yumm!

Posted by: Alana at February 26, 2017 07:07 PM (iEVj/)

241 Haha,yeah, I loved that Syria!

Posted by: Alana at February 26, 2017 07:07 PM (iEVj/)

242 I am doing quiches. I buy made up pie crust. I try to remember to use leftovers if I have any. We get three meals from it. And since my regular oven is down and the upper oven is like a toaster oven, it's one of the few things I can bake right now.

Posted by: Notsothoreau at February 26, 2017 07:52 PM (Lqy/e)

243 Don't know if it has been said yet but cooks magazine says to add the eggs to boiling water to cook. They will be easy to peal. The same as pressure cooker. They get hot faster that way and have not enough time for the membrane to stick. They said the age of the egg did not matter much.

Posted by: Catman at February 26, 2017 08:09 PM (R/01c)

244 One commenter (sorry, I can't find the comment) made the point that eggs shouldn't be subjected to high heat

Fame is so fleeting. At least my comment on cooking eggs over lower heat made it to a good thread even if my name did not.

Posted by: RickZ at February 26, 2017 11:09 PM (HR/Kl)

245 Yes, older eggs are easier to peel. In addition, pierce both ends of the egg before boiling. A push pin is a great tool for this. Then boil as normal. When done, cool in cold water or ice water. Once cool, crack the egg all over. The shell should then slip right off or nearly right off. With brand new eggs, though, this won't work as well as with older eggs.

Posted by: Eliza at February 26, 2017 11:12 PM (uus3S)

246 When your eggs are cooked, cool them as quickly as possible. You want a sink full of cold water, not some pansy-ass bowl of water that'll end up lukewarm by the time it's done cooling your eggs. Or maybe put some ice cubes in a big-ass bowl of water.

I make a huge batch of deviled eggs at least once a year, and I cook 32 eggs at a time (this is the number of eggs that fits comfortably at the bottom of my 16 quart pot), so I can say that I've got a little experience doing this.

Also, as far as peeling goes, you should look into YouTube videos where dudes are blowing eggs out of their shells. Now, I can rarely get this to actually work for me, but, even when it doesn't work, it significantly loosens up the shell, making it far easier to peel. I recommend this method heartily.

Posted by: Lewis at February 26, 2017 11:22 PM (5iroz)

247 Anyone ever make Eggs in Purgatory? I might finally attempt it this Lent season. The recipe at chatelaine.com sounds really good but takes 8 hours, so I'll probably just go with one of the quicker versions at the Food Network (Mario Batali or Giada de Laurentiis).

Posted by: Kathy at February 27, 2017 12:14 AM (9FDUu)

248 150 - cfo mom

Eggactly...I bought a Dash Go Rapid Egg Cooker at Amazon for $17.

It works really well and no hassle peeling hard boiled eggs. It also comes with an insert that makes a fluffy omelette-like disc that is the perfect size of a bagel or Kaiser roll. while the egg cooks, butter and toast the roll, slather a little mustard on the bottom half, add a couple slices of ham and slide the cooked, fluffy egg on, add a slice of cheese, slap on the top and Shazam! A very tasty egg McSammie with almost no effort in 5 or so minutes.

Posted by: WaPo - The Pink Pussy Hat of Journalism at February 27, 2017 06:12 PM (TdCQk)

249 I was in college in the early-mid 90's so right when Zima was actually a thing. Tried it a couple of times. I'd never willingly go out and buy it, but I wouldn't refuse one if handed to me. "Let it never be said I refused a free drink" But the only good thing that could be said about Zima was that it tasted about the same cold or warm.

Posted by: ZB at February 28, 2017 04:22 PM (srg+j)

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