andiesenji

I believe there is an earlier topic about this. Poached eggs in microwave. I cook them in the microwave - covered with a silicone lid - and at 40% power, or less - you have to experiment with the times to get the correct degree of doneness.

I recently purchased the L'Equip flour bagger for the Nutrimill grain mill (I have owned this mill for more than 8 years) and have found it to be an excellent accessory for the mill.(which I love!) I purchased it and a supply of bags, from Pleasant Hill Grain one of my favorite online vendors of specialty appliances - I like dealing with the people, phone calls with questions are answered cheerfully, no matter how inane. I am aware that the bagger is available from other vendors for less, but as I can always find other things* from this vendor to put my purchases over $99. and have free shipping, I prefer to purchase there. The bags are sturdy and hold up well in the freezer - where I store all of the whole-grain flours, and I have also used them for holding dough both in the fridge and the freezer. The "stand-up" bottom is a great feature. * Bought a supply of the SS Gator bag clips which are extremely useful (and popular as gifts), 2 foaming soap dispensers and the newish Apple Mate 3, which does a terrific job on apples and on barely ripe pears (comice and d'anjou the ones I have tried so far).

I can't decide whether to choose C. Sapidus or Paul Bacino but I'm leaning toward the latter. I really can't say why, it's just those two names popped up in my mind...

I've been waiting for a vegan friend to get back from a ski trip and she just sent me this link to vegan, gluten-free crepes. She says the trick is to cook them just till they are set and should barely turn color, otherwise they become tough.

I make my own sausage. I was born and raised on a farm and participated in butchering and the processing of various parts. I do know what goes into sausage, head cheese and etc., which is why I have always made my own, except in very rare instances.

And I would point out that since our knowledge of medicine is incomplete, consumers should know exactly what goes into their food. What percentage of the shopping public in America knows what's in BHA or Red #40? Pink slime is just another symptom of an industry that is rotten to the core. Exactly what I was attempting to put forth in my previous post that was taken apart so thoroughly. (The expert was a clinician at either UCLA or USC) If people want to eat ligaments and tendons (and many do, in several cultures) that's not a problem. It's when the stuff is machined and altered with chemical additives and sold to the public as an ingredient in "extra-lean ground beef" that triggers my objections. Just in the last few years we have learned that long term EXCESSIVE consumption of nitrites (as in meat preservatives) can cause kidney, liver and nerve damage as well as testicular degeneration in males (of various species) whose diet is otherwise lacking in certain important nutrients. (I believe some of these studies were done at Duke University.) and the treating of beef or other animal by-products with ammonia has not been used long enough for anyone to know what the future potential might be. The whole point is that people should have the information about the ingredients in the food they are consuming so they can make an informed choice. If they choose to buy the product, that is their concern. It is hiding or making it difficult to discern the information that is wrong, and in my opinion akin to fraud.

The story on a local CBS affiliate (KCal 9) stated that much of the material that goes into the pink slime consists of ligaments and connective tissue. The "expert" that was interviewed indicated that the content of this material may be free of fat, which adds to the "lean" category, but in turn the stuff has very little nutritive value. In the past this stuff was sold cheaply to pet food manufacturers and ground up to add "bulk" to "wet" or canned and "soft" pet foods, not to add calories or other nutritive components. Cheap is cheap. In my opinion this is no different from the practice of grinding cheap fish products and forming them to produce fake "crab" meat. I've been grinding my own meats for years, I think I began back in the early '80s when there was a recall of contaminated beef. I just want to know what I'm consuming and know that I am getting exactly what I pay for, not a cheaper "imitation" product.

I recently ordered some food items from Indian Blend on Amazon. I do make naan at home but having some in the freezer for instant gratification is super. I got the Masala "flat bread" naan and the Onion naan and was impressed with both, and the Poori, the Whole wheat chapati I wrote reviews for a couple of the items. I also ordered 2 pounds of shelled pistachios from the same vendor and this product is much better than anything I can find locally. The nut meats are huge compared to others I have purchased, very fresh and flavorful. I'm sure you have excellent local Indian foods in your area, but I'm really impressed with the quality of these foods.

Now that you mention it, the thing does look like one of the knives the survivalists fancy - there's a store near here that caters to the folks that live in the "back country" and off the grid.

When you make the DdeL in this manner, how thick does it get? Can it be poured, or is it nice and firm Here's a photo I posted in another thread some time ago. #36 on this page You can stand the spoon up in it when it has cooled to room temp.

Here's a link to "classic shirred eggs" This is a version with corned beef hash.

Those are nifty, Kerry. There is a collector here in Lancaster who sends his entire family out to cover as many yard sales as possible and buys up anything tiki. I haven't seen his collection but a neighbor (sheriff) who was at the house following an attempted burglary, said he had an entire room dedicated to tiki and island decor, music, including a full-size grand marimba. They guy told my neighbor that his mother went into labor at a Martin Denny concert and he blames his "addiction" on the music...

Shirred eggs are simply baked eggs, usually with another ingredient.

Wow, I can't imagine how it could be rolled up without breaking/cracking. You have to work fast, while it is still hot and it seizes fast so locks into place almost instantly.

If you are going to spend that much, why not get a Hobart. This 20 liter for a brilliant price. The 20 liter can handle small jobs too - I used one for years - had it mounted on a roll around platform. I often used it instead of the 5 qt for beating egg whites, mixing cake batter, buttercream frosting, but mostly used it for breads as I often made fairly large batches of dough, froze part, baked off the rest, which saved me a lot of time.

It looks awkward to me. Is this another of Shun's innovations that encourages people who really know nothing about knives to buy a set because of the "interesting" shape, no matter how useless? The basic Shun knives are very good, if not excellent, and in my opinion, they do a disservice in including an oddball knife like this in the set. I would prefer an additional "normal" paring knife as those are the knives I use the most. Several years ago I gave a set of Wusthof knives to a friend that had 3 paring knives: a 3 inch straight, a 3.5 inch "classic" and a 4.5 inch "classic" and she uses them all, as well as all of the other knives in the set. There are no unusual shapes or sizes to confuse someone who is not a knife expert.

Janeer, it was praline. My grandpa had a large grove of pecan trees so we had a huge supply. She also made caramels but it was quite different.

If your child has food allergies, intolerance, you can get a dispensation with a letter from your physician. They don't want to be sued! I buy "real" meat and grind my own. Electric grinders are not expensive and some of the newer ones are small enough to not require much room and can handle most light grinding tasks. (A few pounds once in a while.)

No. Wow... Talk about gilding the lily! I come from a pretty strong "praline" background, too. But that's a new one on me. I have a hard enough time getting the stuff out of the pan. I can't imagine how one would roll it up. Wonder if she made any adjustments to the standard praline recipe. She poured it out onto the (enamel topped) table and squared up the edges with the side of a biscuit pan and flattened it with the bottom of the pan (buttered) and then poured the warm nougat on the top, spread that with a big wood spatula that she also used for stirring grits. It was still pretty hot when she started rolling it but her hands could obviously take a lot of heat. It had to be sliced with a hot knife while it was still soft. She wrapped the individual slices in waxed paper.

Jaymes, have you ever have praline roll? My grandpa's cook used to pour the praline mixture out on the kitchen work table, (enamel top) spread vanilla nougat on it (working quickly while both were still warm) then roll the mass up like a jelly roll and slice it into discs that looked like pinwheels. Years later I came across a commercial candy that was similar but I haven't seen it for decades.

To get an idea of just how ridiculous the FDA can be, consider what happened with sodium cyclamate: (Wiki quote) The "studies" have since been proved to be spurious in that the amount fed to the lab rats was far in excess of what a human would consume over a much longer period. and: At the time this was happening, it really annoyed me. The stuff was not altered by heat, so could be safely used in cooking, and it tasted good and had none of the side effects of the later (and still) approved aspartame (causes cardiac arrhythmia in me). The fact that it is much cheaper than the artificial sweeteners produced by other companies made me wonder if there was some serious industrial espionage going on and supporting the so-called studies that killed this product in the U.S. Note that the FDA has turned a blind eye to many, much more harmful substances, in the years since this action.

I've got a Kitchenaid 6 qt "Professional" that I use for most mixing tasks. However for heavy bread and cookie doughs, I have an Electrolux DLX (known by several names). It does have a somewhat steep learning curve but it handles doughs that destroyed two KAs - 5 qt, not made by Hobart. I've got an old collectible Hobart KA that works just fine but I don't use it because it is too valuable as a collectible, since I have newer ones that work. I tried a Kenwood years ago. It was one that had been re-engineered for the U.S. and 120 AC. It did not work all that well and I think it was because of the electrical refit. I had friends in the UK who swore by their Kenwoods which handled tasks that mine would not. (It's the same reason that water boilers - I had an old Russell Hobbs - that boiled water rapidly in the UK, would take far longer to reach the same temp in the US.) Since Oz has the higher voltage, Kenwood mixers should operate optimally there and I've read on other forums that they do so.

I used the Good Mother Stallards in my version of feijoada, which is based on an original Brazilian recipe but after many tweaks over the years, would probably not be recognized by the friend who wrote it down for me.(sometime back in the dark ages when pencil and paper were the only way to pass on a recipe.) The traditional beans are black turtle beans and I had intended to use them but when I plucked a package from the bean container and popped it open, I found I had grabbed the GMS instead of the Midnights. No matter, these made an excellent substitution. I didn't use the (usually specified) salt cured beef or salt pork but I did use ham hocks (lightly smoked), bratwurst instead of the chorizo and cut up a couple of rib eye steaks instead of stew meat. (Using what was on hand.) Sufficient garlic, a jalapeno pepper, bay leaves & etc. I served it with greens (collard and mustard) and the usual rice. It's not the "real" thing, but it was very tasty and an excellent use of these beans.

I'm simply gobsmacked. I've been ordering beans from RG for a few years now and I've never had an experience such as you describe. I just cooked a batch of the Good Mother Stallard beans and only had one floater. Out of a pound of dry beans. I don't have any of the runner cannelini on hand at present but I have had them before and never noticed any appreciable number of broken beans. I currently have these on hand and they are all shiny, clean and except for a couple of halves in the package of Vaqueros, whole. Ayocote Negro Snowcap Moro Midnight