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tazunemono

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Everything posted by tazunemono

  1. Here's our family feast for 16 people: Appetizers: Pickle and Olive Tray Antipasto tray Deviled Eggs Salmon Spread Benedictine with crumbled bacon on toast points A selection of fruits and cheeses a selection of Kentucky-made wines Dinner: 2xTurkey (each 14 lbs., oven-baked w/rub and stuffed with apples and oranges, baked upside-down) Sweet Potato Casserole Mashed Potatoes Green Bean Casserole Broccoli Casserole Macaroni and Cheese Hot rolls w/homemade apple butter Corn Pudding Creamed Asparagus Dessert: Krispy Kreme bread pudding w/butter rum sauce Mince Meat pie Apple pie Pumpkin pie Next day's brunch: Hot Brown Sandwiches Omelette u-call-its Mimosas Fried coutry Ham w/redeye gravy turkey hash over eggs benedictine sandwiches fruit selection Hope everyone had a wonderful Thanksgiving!
  2. I'm from Louisville, KY, and a popular use for leftover turkey here is the Hot Brown Sandwich. It's kind of a turkey "hot dish" prepared in a single serving bowl, and broiled. Very tasty! Recipe http://www.brownhotel.com/hotbrown.php3 for a picture, click this link: http://images.google.com/imgres?imgurl=htt...cial_s%26sa%3DN
  3. I tried a few different methods to poach an egg, and my favorite turned out to be the following: I followed the Child suggestion for pre-cooking the raw eggs in the shell for 15 seconds in boiling water. The eggs were removed and the fire lowered to a simmer (203-207 def. F.) I added 1 tbsp white vinegar and 2 tsp salt to 1.5 quart water. The eggs were done individually for exactly 3 and 4 minutes. The 3 minute egg came out perfect (for me) slightly runny, not firm. The 4 minute egg had some firmness, but was still runny. The texture was not nearly as good as the 3 minute egg. I'll try to up some pics. Devin
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