demiglace
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Posts posted by demiglace
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pls delete
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5 hours ago, Robenco15 said:
The pudding is made by blending eggs, egg yolks, salt, melted butter, and milk together and then cooking SV for 30 minutes at 74C. You then take the cooked egg mixture and blend that to a pudding consistency.
The omelette is made putting a lid to an 8” pan in a 350 degree oven and then blending eggs, an egg yolk, heavy cream, and salt together. You put some of the mixture in an 8” pan, put the lid from the oven on top of the pan and then put the pan in the oven for 5 minutes. Then you take the cooked egg sheet out of the pan and fill it with the egg pudding and roll the sides over the pudding.
Cut in half. Take picture to show people. Eat as much as you can because the thing is so damn rich you might not be able to finish it.
Thanks so much! I love the look of it. I'll have to try it.
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6 hours ago, Robenco15 said:
MCAH Omelette with Scrambled Egg Pudding
I've never seen this before, can you describe the cooking process? Thanks
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1 hour ago, Ann_T said:
Moe's appointment late Monday afternoon with the surgeon went well. The doctor was happy with his recovery so far.
Strong pulse and blood flow to the foot. The surgeon removed the staples which apparently didn't hurt too much. Moe said about 10 out of the 60 stung a bit.
We stayed the night in Victoria to make the day less stressful. Had a nice lunch in Victoria before heading home yesterday.
This morning I made Moe breakfast using the leftover chile verde and a fresh pot of black beans, cooked in the Breville PC.
Butter basted fried eggs, salsa and avocado. That should keep him going most of the day while I'm at work.
Monday morning's breakfast.
Cheese filled egg white omelette. With toasted homemade baguette.
Moe actually likes egg white omelettes, especially when the whites are whipped.
Great news about Moe. Your food, no doubt, quickened his recovery.
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5 hours ago, kayb said:
Sorry. It's a little paper tray that they serve their chili cheese dog/coney in. Large enough to accommodate a six-inch bun, weiner and accoutrements. Same thing, different size, as the paper trays lots of places use for sandwiches, fries, etc.
Thanks, I Googled Coney Tray and they showed pictures of baking pans. Thanks for clearing it up.
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In the late 70's I was invited to a boiling oil fondue. I quite enjoyed it but was sure that before the night was out that someone was going to be rushed to the ER. My friends were drinking a lot. I might have been too. I would love a cheese fondue to have pieces of pepperoni sticks, pretzels and some kinds of battered onion petal or part of an onion ring. Have fun with your new toy @HungryChris
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On 12/9/2018 at 6:39 PM, kayb said:
Speaking of regional favorites, right now Sonic is selling its chili frito pies. Which it now makes in a coney tray, not in the single-serve Frito bag slit down the side, like it used to. Is nothing sacred? Still, no one makes a chili pie like Sonic. If they sold "Sonic brand" canned chili at the grocery, I'd buy it to go on tamales, as I've been known to do with the regular containers of chili.
And I love their onion rings. Garden variety frozen onion rings, but the onions are wonderfully sweet, and they hit the sweet spot for crunchy but not soggy and not overdone rings.
And of course, cherry limeade.
Ok, so a coney island tray is a baking pan. What is a coney tray, a disposable CIT?
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On 12/8/2018 at 2:42 PM, RWood said:
And a shot with the birthday boy!
The smile on this kids face is worth a million bucks! Well done.
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5 hours ago, Smithy said:
Here's the money shot.
Not bad! The holes could be bigger and the flavor more complex, but for once the crust is fairly evenly done. Usually with this oven I have to take an axe to the bottom crust. I'm also happier with the shape of this loaf than I have been with previous, all-too-flat loaves.The test slice was good with butter...but then again, what isn't?
It looks wonderful, I hope you feel better soon.
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2 hours ago, Anna N said:
So jealous!
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2 hours ago, ElsieD said:
Here is my test biscuit. 31.5 gm dry mixture, 21 gm grated 2 year old Balderson cheese, 36 gm whipping cream. The cheese was white so doesn't show in the picture. I see the point about a dryer cheese, will check my other cheeses for moisture content. This biscuit needed to be a bit more dry. That didn't stop me from inhaling it. I plan on making up two more batches, one as per the recipe when only biscuits with jam will do and another with reduced sugar for when I want the cheese ones. Thank you.
Looks great. I really need to make biscuits again. I think I'd try cheddar and chive.
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On 12/3/2018 at 8:16 AM, andiesenji said:
I have the "muffin-top" pans with the shallow cups which will be even easier than the rings (I have a bag full of rings) that I used for making English muffins back when I was catering, until I bought six of the hamburger bun pans - full size. When I sold my Blodgett oven I gave most of my full-size pans to the buyer because I did not contemplate ever having a commercial oven again.
I used to make my Yorkshire puds in that pan. Worked out well.
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4 hours ago, &roid said:
I’ve not had it in ages but have a bit of a soft spot for canned corned beef:
Served cold, in cheap white bread sandwiches with Branston pickle is something I’ll always love.
The other childhood memory I have of it is corned beef rissoles which my grandmother used to make - mashed potato, corned beef and onions; made into patties and fried in butter 😋
Yes, this is how my Dad made it, with mashed potatoes like a hash or patties. He was from the Merseyside.
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Yes, I remember well Katies posts back in the day. Such sad news. She is an amazing woman.
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1 hour ago, Shelby said:
STOP THE PRESSES!!!!
I have no idea how this kind person got my phone number, but he did. My house phone rang--I never answer it if I don't know the number. Bless his heart, he called right back so I thought I'd better answer.
FedEx delivered my chiles last night around 5 to a very different address than mine. I have no earthly idea how anyone could think this was where they were supposed to deliver. It wasn't even a house!
Anyway, the box got rained on all night and was very soggy. I was scared to open it.
Knock me over with a feather, there was still a tiny piece of dry ice in there
And the peppers are frozen solid!!!
***happy dance***
Yeah!!! Happy Day!
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2 hours ago, Anna N said:
Thanks. That’s interesting but not very useful for me! The nearest Daiso is in British Columbia according to what I can find out. I think there is one somewhere around Seattle or Portland. Perhaps I could send that @Kerry Beal out there again!
There is the store which I visit occasionally out in the Asian area which may carry it. I will try to remember to look the next time now that I know what the package looks like. Thanks again.
I'm nowhere near the Daiso (and no car) or I would head over there and get you some. At least you didn't fall.
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21 hours ago, Anna N said:
I would be rather surprised to learn it was not available in your area simply because so many British recipes called for it. And they are an awful lot of Brits out where you are.
Brodie is available at Real Canadian Superstore out here. (BC)
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On 11/22/2018 at 5:26 AM, chromedome said:
Not exactly a sale or deal, more the "supermarket surprises" dept:
Fellow Canucks, did you know about this?https://www.presidentschoice.ca/en_CA/products/productlisting/pc-black-label-goose-fat.html
Wow, thanks for the info chromedome
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Wow, you all just made me realise how lucky I am. I use one or two stores for a monthly grocery order. Save On which costs anywhere from $4.95 to $9.95 for shopping and delivery (the time slot of your choice) but they suck at subs. Thrifty's (Sobeys) which I used to shop at regularly in my other life which offers shopping for $4.95 and delivery for $3.00. Thrifty's is by far ahead of the pack for customer service. They call you after they shop for you and let you know what items weren't in stock and what your options are. They also sell Stirling Silver beef, the cows are raised by standards set by Dr.Temple Grandin. Happy cows happy Bev. Walmart has just started grocery delivery and Real Canadian Superstore will shop for you but you have to pick it up. I get around by scooter so I can whiz over to the nearest shops to pick up anything small I need.
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10 hours ago, Ann_T said:
Pizza last night.
Baked two pizzas. One for Matt, and Moe and I shared another Italian Sausage and Mushroom pizza.
I know, I'm boring when it comes to pizza, but sausage and mushroom is what I like.
1Oh, your pizza's look awesome!
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You can do this Kerry!
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Did you try any of Chef Hawksworth contributions?
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18 hours ago, lemniscate said:
As a past Arby-ite (gah, what a horrible job that was, but paid a little way through college) the "roast beefs" were a formed meat product, they were all the same dimensions and were baked onsite. They were weighed before baking, during baking and at the end of baking to log loss. There was a certain smell to them. Like bouillon. I don't think I've eaten anything Arby's since that job. But I think I would consider trying the duck sandwich, I really like duck. But its not available in my area.
Thanks for the input lemniscate. I've always wondered about it.
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7 hours ago, Kim Shook said:
I don't ever remember Arby's using real roast beef. I grew up in the N. VA. area and we always went to Roy Roger's., so we tended to look down on Arby's "roast beef". It always seemed like Arby's used some kind of 'fused' meat and the beef at Roy Roger's was so good - you could actually see the roasts being sliced and you could pull a piece apart along the grain.
Thanks Kim, Roy Rogers sounds great. I thought Arby's would have had real roasts to become popular. Guess not.
Cooking with light
in Kitchen Consumer
Posted
My first thought too! Mine was turquoise. Do you remember the wattage?