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HungryChris

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About HungryChris

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    Connecticut

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  1. Breakfast! 2017 (Part 2)

    Felt the urge to do a little change-up this morning. Nacho chips with cannellini bean, lemon and garlic hummus, scrapple, shishito peppers and a few marinated mushrooms. HC
  2. Dinner 2017 (Part 6)

    As one who pickles and enjoys pig ears, this interests me. It looks as if several ears were rolled up into a loaf of sorts, then braised in a seasoned broth and sliced. Am I close? HC
  3. Breakfast! 2017 (Part 2)

    I spent about an hour, maybe a month ago, removing squash beetles from my last zucchini plant. I have since given it a name, little Hercules and I enjoy the breakfast of a champion. HC
  4. Hard boiled eggs in salad

    I think you are overlooking the obvious: They are a finger food that need no plates or utensils, are easily eaten in just a few bites, so there is little commitment, and most importantly, can be really good. HC
  5. Dinner 2017 (Part 6)

    Fried green tomatoes with warm buttered crab, homemade pork gyozas, blistered shishito peppers and silver queen corn. We have a frost warning tonight, so the end is near. HC
  6. Aldi

    https://www.facebook.com/MashedFood/videos/1099887460141232/ HC
  7. Hard boiled eggs in salad

    As a matter of fact, I have been putting together the Christmas luncheon for the truck shop where Deb works for the last few years, and last year I added a platter of deviled eggs. It did not escape my attention that it was that platter that emptied first, and one I will double up on this next time. I am pretty sure that a decent deviled egg is a crowd pleaser that can be counted on to fill just about any void. HC
  8. Hard boiled eggs in salad

    Now that is another issue altogether, and I could not agree more! HC
  9. Hard boiled eggs in salad

    A few years ago, I saw Jacques Pepin talk about making the perfect HB egg, without the sulfurous green ring, and it has worked flawlessly for me ever since: Tap the round end of a raw egg with a sharp paring knife until you hear (not see) the shell give a bit, then place it in enough cold water to cover on high heat. Once the water starts to boil, turn down the heat and set the timer for 9 minutes for a small egg, 11 minutes for a large egg, and once that time has elapsed, put the egg in ice water to stop the cooking process. Works like a champ!!! Of course, if you are a HB egg hater, just move on (and good riddance). HC
  10. Here are the very last tomatoes of this season. These refrigerator pickles take a few months to "mature", so I'll be checking them just after Christmas. HC
  11. Hard boiled eggs in salad

    Like @rotuts, I will always add them to potato salad ( I never forget to). I will add them to a chef salad just because I like to have a nice variety of things in there, and Deb and I both like them, but if, of course, I were making lunch for someone like @MetsFan5, who is not fond of them, they would remain in the fridge. It's all a matter of choice. HC
  12. Dinner 2017 (Part 6)

    Fried shrimp Po' boys, dressed. HC
  13. Breakfast! 2017 (Part 2)

    Marinated mushroom and white cheddar toastie, tomato bruschetta and a bit of smoked salmon. HC
  14. Dinner 2017 (Part 6)

    Fried green tomatoes topped with warm buttered crab, fried artichoke hearts with lemon and garlic aioli and garden fresh tomatoes with garlic, herbs , salt and good olive oil. HC
  15. Breakfast! 2017 (Part 2)

    HC
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