The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on August 06, 2011, 05:02:53 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x88552
Oh my.
flamin lib (1000+ posts) Wed Aug-03-11 12:16 PM
Original message
Deviled eggs . . .
Ever make deviled eggs and find that the yolk is way over to one side? Hate that! On the farm nobody ever had that problem and now I know why. Free range eggs lie on their side until someone gathers them and they become victuals. Megamart eggs are stored on end in cartons.
To make perfect deviled eggs store the eggs on their side at least overnight and the yolk will center itself in the white. Just put the carton on it's side. My favorite boiling method is to place room temp eggs in cool water, bring to a boil and remove from heat. Let sit covered for 12 minutes (YMMV) then cool quickly in cold water. Perfectly done and no green yolk.
I also found out that really really fresh eggs don't peel easily so give them a few days in the reefer before boiling. Running cold eggs under warm water seems to help too. You can tell how fresh the eggs are by how they float when covered with water. The higher they float the larger the air pocket because the eggs lose moisture through the shell over time. The freshest eggs lie flat on their side on the bottom of the pan, old eggs stand on end. If they stand on end, pick a tiny hole in the "large" end to let hot air escape instead of cracking the shell. A tbs or two of vinegar in the water will coagulate the white quickly if an egg does crack.
Deviled eggs is the best use I've found for truffle oil next to adding it to compound butter; garlic, shrimp or anchovy it seems to help them all.
That's 'bout all I know 'bout eggs . . .
Melissa G (1000+ posts) Wed Aug-03-11 08:55 PM
Response to Original message
1. Remoulade dressing gives egg salad a deviled quality
I had some extra from a fish dish and was thinking of creative ways to use it up.
That was a good experiment!
edit to say I put it in deviled eggs also.
Tesha (1000+ posts) Wed Aug-03-11 10:46 PM
Response to Original message
2. Heavily salt your water
that's what a chef told me - it will make even fresh eggs peel more easily
now we've taken to adding wasabi to mix - along with paprika, parsley, and mayo
and now that we get our eggs from the CSA - we find the yolks are much more yellow...
extra festive!
trud (1000+ posts) Thu Aug-04-11 07:00 AM
Response to Original message
3. use the Nordicware microwave egg cooker. Eggs peel always and once you find the right time setting for your microwave, you will never do stove top eggs again.
Arkansas Granny (1000+ posts) Thu Aug-04-11 09:18 AM
Response to Original message
4. I recently learned a tip for peeling eggs. After cracking the shell all the way around, slide a plastic teaspoon under the shell and it will lift off easily. I think the plastic spoon works better than a metal one because it's usually thinner.
The empressof all (1000+ posts) Thu Aug-04-11 11:43 AM
Response to Original message
6. For fun ..you can dye the whites
Slip some peeled eggs in Beet liquid or Spinach Juices. You can also crack the egg in little pieces and leave some shell on. Then slip it into Green or Black tea for a bit and it will look marbled when you pull the bits of shell off.
I've made red and green eggs for Christmas...Just add some pesto to your egg yolks before piping them into the red "whites". Green "whites" are good with ham speckled yolks for Green eggs and ham. I take the tea dyed ones and add wasabe to the yolks but sri racha or Mai ploy is also a great alternative for flavor.
Actually, I was over in the cooking and baking forum for information on something other than eggs, but the primitives don't seem to have ever broached the subject before.
As most know, franksolich is rather, uh, schlamperei, in a gemütlichkeit sort of way, when it comes to shopping for groceries.
The other day, I decided to pick up some macaroni, and seeing a box of the Creamette brand (Harrisburg, Pennsylvania), thinking it was just plain ordinary macaroni, tossed it into the grocery cart.
Today, Saturday, was the first time I've used the stove in the kitchen since mid-April, when it started getting too hot to cook. Since it's a natural gas stove, naturally I opened all the windows and doors and kicked the cats outside, so that in case the place goes, the cats won't go with it, or with franksolich.
I pulled out the box of macaroni, and upon opening it, noticed it wasn't macaroni.
Something called "cavatappi," of which I've never heard before.
I used it as macaroni anyway.
What does one usually use cavatappi for?
Surprisingly, the primitives have never, going clear back to January 2001, discussed cavatappi.
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I would have thought that franksolich, of all people, would know better than to check the DUmp for advice.
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I would have thought that franksolich, of all people, would know better than to check the DUmp for advice.
Actually, I wasn't checking for advice--no way.
I was just interested in finding out what the primitives think of cavatappi.
Apparently the primitives don't think anything of cavatappi, which is odd, considering the primitives have an opinion about everything else that is, even those things about which the primitives know naught.
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They can make even deviled eggs complicated :mental:
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They can make even deviled eggs complicated :mental:
I dunno why devilled eggs where the yolk's way over to one side is a big deal.
A devilled egg's a devilled egg.
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They can make even deviled eggs complicated :mental:
Unless you make it needlessly complicated, then anyone can do it. They can't abide that. Simple answers to simple questions? Liberals just don't work like that.
That's how you wind up with 2,000-page legislation that nobody reads.
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http://en.wikipedia.org/wiki/Cavatappi
Looks like macaroni to me.
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http://en.wikipedia.org/wiki/Cavatappi
Looks like macaroni to me.
Well, yeah.
Just macaroni with an additional twist.
The neighbor's wife insists she's never seen anybody shop for groceries like I do.
She swears that I just randomly stop every eight or ten feet of an aisle, and just randomly toss something from a shelf, selected at random, into the grocery cart.
That's not quite true; I'm always very careful to buy milk with red labels on the jug.
But generally, it's a bore, shopping for groceries. When I get around to winning the MegaMillions lottery, the first thing I'm going to do is put someone on the payroll to do all of my shopping for me.
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I love deviled eggs and most people I know love them, and we don't give a hoot what they look like.
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I love deviled eggs and most people I know love them, and we don't give a hoot what they look like.
I'm waiting for debk to show up for this Saturday evening food thread.
I need to razz her about her Tupperware container for the transport of devilled eggs.
<<in a mood to razz someone.
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frank, do you do microwave dinners at all when it's too hot to cook? do you like salads?
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Oh and WTF? Remoulade dressing for deviled eggs?
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frank, do you do microwave dinners at all when it's too hot to cook? do you like salads?
Nope, never owned a microwave, and won't ever.
<<traditionalist.
When it's too hot to cook, I revert to a liquid diet. I take a bunch of fresh fruits, selected at random, or a bunch of fresh vegetables, selected at random, and toss them into the blender with ice cubes, liquifying them.
Usually at least one of each (fruit and vegetable) each day.
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Oh and WTF? Remoulade dressing for deviled eggs?
Oh now, you made me go look it up.
Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).
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Nope, never owned a microwave, and won't ever.
Studies have suggested that microwave users often suffer from undiagnosed brain liquifaction.
I've studied this phenomenon, at the DUmp. It's true.
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Studies have suggested that microwave users often suffer from undiagnosed brain liquifaction.
I've studied this phenomenon, at the DUmp. It's true.
No, that's not it; I'm just not enamoured of them.
I like to smell food as it cooks (and I'm rarely in a hurry anyway).
I had a sister who probably owned one of the first microwave ovens on the market, and she probably bought each model after that. There is a difference in the taste of instantly-hot food, and naturally-hot food, but that's immaterial to me (I just thought I'd point it out).
What I could never figure out is why 10 minutes in one microwave oven is not the same thing as 10 minutes in another microwave oven. Some times when I tried one, a frozen-solid burrito after 10 minutes in one microwave oven would still be frozen (not solid, but frozen anyway), while a frozen-solid burrito after 10 minutes in another microwave oven would explode, splattering the contents all over the inside.
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Frank ----- :tongue:
Yes I have several plastic containers for deviled eggs. However, they are not Tupperware. They are a hard clear plastic, with a flexible plastic lid.
(http://a1.bing.com/thumb/get?bid=ZMcs035aAznkvQ&bn=CC&fbid=7wIR63%2bClmj%2b0A&fbn=CC)
They are wonderful, and make it easy to stack in the refrigerator. I put olives or pickles in the center section.
If the damn eggs are floating to the top of the water....they need to be thrown out!! :thatsright:
Red or green or brown dyed eggs? :puke:
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I use my steamer/rice cooker (mine is a huge oval shaped black and decker brand steamer with two levels) to hard "boil" eggs, it works perfectly every time. They peel easily and the yolk never has the dreaded green/brown ring around the yolk from overcooking.
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Actually, according to Storey's Guide to Raising Chickens (pretty much the definitive guided) eggs should be stored in the cartons with the smaller end down. It helps center the yolk. The ones I use for my family I don't refrigerate. Most people in other countries don't. With fresh eggs boil them hard for about 7 minutes, put a lid on the pan and turn the heat off. Let them set for a couple hours. While the eggs are still warm, roll them around on the counter until there's fine cracks all over the shell. Generally, it will then usually peel more easily. If not hold it under cold running water while peeling. Around Easter, I'll put however many eggs we're going to color in the fridge for a couple weeks. The less fresh they are the easier they are to peel. I grate fresh horseradish in my deviled eggs.
Cindie
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I use my steamer/rice cooker (mine is a huge oval shaped black and decker brand steamer with two levels) to hard "boil" eggs, it works perfectly every time. They peel easily and the yolk never has the dreaded green/brown ring around the yolk from overcooking.
Oh, I have a steamer too (Oster). How long do you steam them for? Think I'll try it.
Cindie
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frank, do you do microwave dinners at all when it's too hot to cook? do you like salads?
I got interrupted last night, madam, when I had visitors.
But this should answer your question.
"what does one really need [to live a decent and civilized life]?"
http://www.conservativecave.com/index.php/topic,62856.0.html
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Dang it!
"what does one really need [to live a decent and civilized life]?"
http://www.conservativeca...ex.php/topic,62856.0.html
I really wanted to read this. But get the message that the article is missing or off limits to me. Any way to get 920 posts temporaily creditted to me so I might take a peek at it?
Being a minimalist myself, I might have a few ideas to add, having traipsed across the country in a pick up with a camper filled with all of my personal construction managing paraphelia, camp chairs and 32" flat screen TV. As a cooker, not much on the stove, oven or microwave. I like to grill. Dry rub ribs are my specialty, with Famous Dave's Devil Spit on the side with broasted, young potatoes and grilled young asparagus. As for devilled eggs, My Mom's were horrid and I never developed a taste for them as I couldn't get paste the horror of my youth with them looking like the devil's own eyes staring at me from the plate.
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Lay the egg on its side overnight so the yolk will center itself? Umm, the white is a somewhat viscous liquid, the yolk will move wherever it's going to within a few seconds if you change the orientation of the egg.
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Little known trick with micro-waves.
If you take the electical plug and file the ears off the one tang,
you can plug it in backwards and have an instant freezer. TINS
:whistling:
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Dang it!
I really wanted to read this. But get the message that the article is missing or off limits to me. Any way to get 920 posts temporarily credited to me so I might take a peek at it?
I took care of it, sir, without adjusting your post counts.
The rule's rock-hard about the post counts.
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I got interrupted last night, madam, when I had visitors.
But this should answer your question.
"what does one really need [to live a decent and civilized life]?"
http://www.conservativecave.com/index.php/topic,62856.0.html
Well as long as one has a pot to piss in and a window to throw it out makes a good start.
A broom to sweep up, vinegar and rags to clean the windows. A stove of some kind to cook on and heat the house, dishes, pots pans and eating utensils, a fire pit outside to boil water to clean clothing and body's once a week.
Books, tons of them, readers digest and the magizines of the time.
Frank, as a little kid I remember my grandparents had this big old cast iron stove in the kitchen for years, fed it with wood and had these old heavy flat irons that were heated on the top to iron clothing.
In the back room there was an electric washing machine with a wringer off to the side. The expression --caught their tit in a wringer came from those washers.
They had running water toilets sinks in the kitchen and a hotwater heater for the tub, no shower.
Grandma had a Singer treadle sewing machine and taught me how to sew on it,
Their summer camp had a well with a red water pump inside that had to be primed, a small electric stove and an Ice Box.-------The small garage had the outhouse.
In no way were my grandparents poor, grandma taught school, grandpa worked at the ship yard as a master plumber. Why did it take so long for them to update their lives????
The other set of grandparents were a reflection of the others. Grandmother was a school teacher, grandfather also worked at the shipyard as Master Electrician.
Their home had all the modern day appliances, an electric stove, a new time washer, oil heat furnice, an electric refrigerator, and they also had a summer camp on a lake.
Strange that as the grandparents relunctaly gave way to modern life style they traveled all over the south west, the up to date grandparents far as I know never went more then 50 miles from home.
What did I as the only grandchild on either side learn--- Bread smells great baking in and electric oven, baking in a cast iron stove is heavenly.
Sleeping in an unheated bedroom where bricks are heated to wrap in a towel and goose down covers on top where the windows are covered with ice is the best sleep one can get.-----Listening to the wind blow and ice hitting the windows-----being safe inside-----fantastic.
I learned how scary it was to head for the outhouse night or day, was there a spider ready to bite me or a snake going to crawl up my butt. Today when I smell lime I go back to the memories of a very young child.
One set taught me how to live in the modern world, the other set showed me how people survived and thrived in the past.
Eggs, water salt and vinegar, most fresh eggs were not refrigerated just eaten up or used in cooking. I don't think I ever saw a hard boiled egg until I was in my teens.
We all have childhoods that are strange unless our parents were super wealthy, so sad all the good stuff they miss out on. They may travel to Europe, us poor kids are taught to hunt and fish by granddads, grandmas teach us how to cook, sew and keep our tits out of the wringer.
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I took care of it, sir, without adjusting your post counts.
The rule's rock-hard about the post counts.
Thanks, franksolich. But really it was a tongue in cheek whine because I don't post replies that often and can't seem to get H5/BS average beyond .300
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Oh, I have a steamer too (Oster). How long do you steam them for? Think I'll try it.
Cindie
15 minutes if I remember correctly. Your manual will tell you the amount of time. Try it, you will like it.
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Little known trick with micro-waves.
If you take the electical plug and file the ears off the one tang,
you can plug it in backwards and have an instant freezer. TINS
:whistling:
I almost baptized my monitor with tea when I read that! H5!