The kitchen

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staropeace

Richard Bachman's love child
Nov 28, 2006
15,210
48,848
Alberta,Canada
While trying to figure out what the expression "roast your sallie" means, I ran across this video about making a traditional Newfoundland pastry - thought you might like it!

Looks like she is making duff though I would not put it over a steak. It will cause steam which toughens dry cooking meat products. Fine with a blade hot or any moist cooking meat.
 

staropeace

Richard Bachman's love child
Nov 28, 2006
15,210
48,848
Alberta,Canada
...after scratching my head over the cooking term "salamander" rather than the lil amphibian feller....I finally get it.....
kitchen-salamander-250x250.jpeg
See, you learned something new lol
 

Tery

Say hello to my fishy buddy
Moderator
Apr 12, 2006
15,304
44,712
Bremerton, Washington, United States
Until you're trying to make an egg salad sandwich and you end up with only half a sandwich because most of the eggs went in the trash with the shells. Ask me how I know. :D

Here's the trick to avoid that: bring the water w/eggs to a boil then remove from heat. Let sit for 10 minutes. Then pour off the water (save for plants). Add about 1/4" of VERY cold water in the egg pan. Cover with a well-fitting lid, hold that down while you shake the bejeezus out of those eggs. Well, not quite that hard, but make sure you get the shells good and cracked. Now just easily peel the eggs in the pan. The shells come right off.
 

Moderator

Ms. Mod
Administrator
Jul 10, 2006
52,243
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Maine
Here's the trick to avoid that: bring the water w/eggs to a boil then remove from heat. Let sit for 10 minutes. Then pour off the water (save for plants). Add about 1/4" of VERY cold water in the egg pan. Cover with a well-fitting lid, hold that down while you shake the bejeezus out of those eggs. Well, not quite that hard, but make sure you get the shells good and cracked. Now just easily peel the eggs in the pan. The shells come right off.
I never heard of saving the water for plants but suppose some of that calcium transfers to the water. Thanks for that tip, too!
 
Mar 12, 2010
6,538
29,004
Texas
I peel mine under running water.
Here is another idea:

Let us know how/if it works. I'm another one who has trouble peeling eggs. Sometimes they peel perfectly and other times, I get chunks of egg along with the shell. I'm going to try that glass thing, though. That's amazing if it actually works.

I tried it this morning - it didn't work any better than peeling the eggs under running water :( The water just won't get under that skin, even with all the cracking of the shell in the glass. The skin is determined to adhear to the egg which is causing the chunks of egg to come away with the shell. Maybe it's the brand of eggs I buy. I buy Egg-lands Best eggs. The eggs I boiled this morning have a Best By date of Aug 16 (which is older than I prefer).

I actually have better luck peeling eggs while they're still warm - the skin seems to loosen better.

I don't think so as I always use the same method, i.e. as soon as water comes to a boil, turn the heat off, cover and let sit for 15 minutes, drain and rinse with cold water. I can have some eggs in the same batch peel with no problems and others end up with chunks missing. If I can manage to catch that membrane between the shell and the egg with my fingernail so it pulls away from the egg, it helps but doesn't always work.

I turn the heat off as soon as the water boils and let the eggs sit for 15 minutes too. It makes the eggs less rubbery - rubbery egg salad is yucky lol.
 
Mar 12, 2010
6,538
29,004
Texas
For the last year or so I have stopped boiling and started steaming eggs to hard cook them. They peel perfectly just about every time.

Perfect Steamed Boiled Eggs Recipe | Serious Eats

I sorta kinda do this. I set the burner heat low enough so that the water takes 15 minutes to boil and then I remove the pot from the burner. It makes yummy soft boiled eggs that are just a bit runny but fully cooked. I like soft boiled eggs mixed with a bit of butter wrapped in corn tortillas.
 

doowopgirl

very avid fan
Aug 7, 2009
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dublin ireland
I tried it this morning - it didn't work any better than peeling the eggs under running water :( The water just won't get under that skin, even with all the cracking of the shell in the glass. The skin is determined to adhear to the egg which is causing the chunks of egg to come away with the shell. Maybe it's the brand of eggs I buy. I buy Egg-lands Best eggs. The eggs I boiled this morning have a Best By date of Aug 16 (which is older than I prefer).

I actually have better luck peeling eggs while they're still warm - the skin seems to loosen better.



I turn the heat off as soon as the water boils and let the eggs sit for 15 minutes too. It makes the eggs less rubbery - rubbery egg salad is yucky lol.
I do that, too and I've never had a problem. The steaming way sounds interesting, though. I like the idea of a more fool proof way to get soft boiled egg. I love them served with bread cut into strips to dip in the yolk.
 
Mar 12, 2010
6,538
29,004
Texas
I've been on a couscous kick. I add a bit of butter, chopped up broccoli florets, and top it with Parmesan cheese. Broccoli upsets my stomach badly but my tummy can handle it if it's mixed with couscous.

Does anyone have any other ideas for couscous?

Note: I discovered last week that if you use that common couscous that comes in a box, you'll get unwanted protein in the form of creepy crawlies :( Buy it in a sealed plastic container.
 

staropeace

Richard Bachman's love child
Nov 28, 2006
15,210
48,848
Alberta,Canada
I've been on a couscous kick. I add a bit of butter, chopped up broccoli florets, and top it with Parmesan cheese. Broccoli upsets my stomach badly but my tummy can handle it if it's mixed with couscous.

Does anyone have any other ideas for couscous?

Note: I discovered last week that if you use that common couscous that comes in a box, you'll get unwanted protein in the form of creepy crawlies :( Buy it in a sealed plastic container.
Instead of water I use chicken stock.
 

staropeace

Richard Bachman's love child
Nov 28, 2006
15,210
48,848
Alberta,Canada
I make the couscous the regular way but do this. I put some heavy cream in a saute pan....add a spoonful of tomato paste. add some favorite spices...let it reduce a bit. I quickly saute some scrimp, scallops, and clams.....whatever you like..... and add them to the reduction. Pour this over the cous cous. You can also add a little white wine to the cream and tomat reduction.
 

Tery

Say hello to my fishy buddy
Moderator
Apr 12, 2006
15,304
44,712
Bremerton, Washington, United States
I make the couscous the regular way but do this. I put some heavy cream in a saute pan....add a spoonful of tomato paste. add some favorite spices...let it reduce a bit. I quickly saute some scrimp, scallops, and clams.....whatever you like..... and add them to the reduction. Pour this over the cous cous. You can also add a little white wine to the cream and tomato reduction.
:surprise:
Can you come fix dinner tomorrow night?
 
Mar 12, 2010
6,538
29,004
Texas
Instead of water I use chicken stock.

I make the couscous the regular way but do this. I put some heavy cream in a saute pan....add a spoonful of tomato paste. add some favorite spices...let it reduce a bit. I quickly saute some scrimp, scallops, and clams.....whatever you like..... and add them to the reduction. Pour this over the cous cous. You can also add a little white wine to the cream and tomat reduction.

Those are great ideas :) Thanks!
 

staropeace

Richard Bachman's love child
Nov 28, 2006
15,210
48,848
Alberta,Canada
I make this quick dip that I enjoy with veggies or potato chips.
1 part mayo
1 part sour crème
some garlic powder ....to taste
some black pepper....to taste.
a lot of dill weed......better to use the bottled spice kind...it is more concentrated. I turn the dip dark green with this lol. One thing to bear in mind is that cold foods need twice or triple as much spice than hot dishes. Heat activates spices so cold foods have to work harder to have a pleasant taste.
Add a bit of honey.....stir....then taste. Keep adding till it tastes the way you want it. An even taste of sour and sweet and spicy is desired for best results.
 
Mar 12, 2010
6,538
29,004
Texas
I make this quick dip that I enjoy with veggies or potato chips.
1 part mayo
1 part sour crème
some garlic powder ....to taste
some black pepper....to taste.
a lot of dill weed......better to use the bottled spice kind...it is more concentrated. I turn the dip dark green with this lol. One thing to bear in mind is that cold foods need twice or triple as much spice than hot dishes. Heat activates spices so cold foods have to work harder to have a pleasant taste.
Add a bit of honey.....stir....then taste. Keep adding till it tastes the way you want it. An even taste of sour and sweet and spicy is desired for best results.

That sounds good, much better than ranch dressing for veggies :) A guy I used to work with used to flavor those little oyster crackers with a bit of oil and dill weed. They were very tasty - better than Goldfish even.

I love dips. If I can use a tortilla chip instead of a fork, I'm a happy eater :)