Blether
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Posts posted by Blether
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Can someone please tell me how to produce perfectly peelable hardboiled eggs?
I think liri's got it right - peel them by breaking all the shell up into little pieces before your start to peel them (I do it just by tapping them all over against something hard - bowl, pot, sink... then taking the peel off in a couple of drags of the thumb to pick up the membrane and broken-up shell together. A run under the tap takes off any reluctant fragments.
I don't look twice at whether the eggs are new or old, other than to adjust the cooking time (fresher take half a minute or a minute longer).
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The fact is...
(Same ingredients, different format
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#153 - Are we talking about Deer Hunter?
Godito ! Yes
Well done ! Eaten from the hood of that flamboyant Cadillac, with a beautiful mountain backdrop. -
You can boil it down on the stove to thicken it up a bit...
This was my first thought, too. Like caramel, jams are a sugar thing. The marmalade I made last year was (would have been !) perfect at 104C or 106C, but at 108C it was too thick. Ahem. Heat-retaining Le Creuset is not the best jam-making vessel
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3. RE: the clear soup suggestions. Should I make a broth with kombu? Can I use dashi but strain it thoroughly?
Normal dashi is fine - but I'm wondering what you use. Dashi should be clear, and the solids all strained out anyway. In fact if you make from scratch (konbu and katsuobushi), 'ichiban (first) dashi' is normally used for the refined stuff like clear soups. 'niban' (second - using the same solids) will go into miso soup and cooking.
If you're using granules, just use them
See if your 'doesn't like fish' guest can resist that stock.
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Hi, Mojoman. It sounds like a good dinner
If authenticity concerns you, miso soup isn't so much of a dinner dish - clear soups are more common in the evening. What are your seasonal ingredients for Spring ? It's part of the traditional Japanese approach for some things to be obviously seasonal. Can you get some na-no-hana (rape blossoms), say ? (And where are you writing from ?)
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Cool ! Thanks for that. I really must try it - and it will be interesting to see what and how Wondertable does with it. I'm a big fan of their Mo-mo Paradise cheap-but-perfectly-adequate fixed-price-all-you-can-eat shabu-shabu joints; and not least because I worked near one of them, I've eaten quite a bit at their Bellini cafes (basic but again, pretty good Italian). Lawry's Prime Rib in Akasaka which they run is a kitsch gem (to be kind
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I like that 'transatlantic' - someone's tongue has slipped, there.
Steven, may I ask, what in a nutshell is the original Union Square Cafe like ?
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Wow. Belladonna alkaloids, as in barbituates? Over the counter? Recommended by pharmacists for 10 year-olds? Well I can say that this medicine worked... All's well that ends well, I suppose.
Mmm... friendly expert Dr. G. Oogle says that Belladonnna alkaloids and barbiturates are frequently served together, but I don't think they count *as* barbiturates. From what I can see they're a part of typical motion-sickness medicines like scopolamine.
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I want to know what was in that medicine.
I'll have a go at this one:
マレイン酸カルビノキサミン 8mg
ベラドンナ総アルカロイド 0.2mg
塩酸フェニレフリン 5mg
添加物として、ゼラチン、セルロース、白糖、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、エチルセルロース、グリセリン脂肪酸エステル、タルク、トウモロコシデンプン、ラウリル硫酸Na、黄色５号、青色１号を含有します。
(guessing at some of the spellings)
Malein acid carbinoxamine 8mg
Belladonna alkaloids 0.2mg (woo-hoo !)
Phenirefrin chlorate 5mg (a relation of ephedrine ?) (Edit: Pseudoephedrine hydrochloride)
also contains various types of cellulose, glycerine, corn, talc, Yellow #5 and blue #1
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Charcoal-barbecued tandoori chicken
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If McD's ever needs a poster for the 'Happy Meal', this is it
It looks like you all had a really good time, and that's great.
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(made a mess of quotes)
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The neighborhood seafood market is stocked with beautiful Spanish mackerel...
Which one do you think it is ?
Two or three of the species listed are sawara or sub-types of sawara, in Japanese. Of course, their all being known as 'Spanish Mackerel' in the market suggests they're alike from the consumer's point of view.
Yes, there is such a thing as sawara sushi. I don't remember eating any, but it looks like it (mostly ?) gets the 'shime' (light pickling) treatment, as mackerel does.
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Rogan Josh, what is it?
Yeah, "Rogan Josh" means literally 'red meat' (IIRC). It's a North Indian dish, a stew/braise normally of lamb or mutton: Madhur Jaffrey's recipe suggests lamb shoulder, and I've adapted one recoipe (don't remember of it was MJ's, but for a Kashmiri asfoetida-but-no-alliums version) too, to lamb shanks. It's traditionally red from being stoked with red chilli peppers.
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'Kawaii' is a tide you can't swim against.... next thing she knew, a bowl of soup landed in front of her.
Ouch !
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In my mind, if your grill or broiler has sufficient BTUs, then heat from above
should not be different from heat from below in forming a good crust.
Heat from below means that, short of skewering, whatever you have supporting the meat will be heated too. Broiling involves only radiated heat; isn't grilling a combination of broiling and branding ?
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And on Blether's latest clue: Cold hot dogs were one of the dug-out-of-the-fridge items during a mutual midnight munchie session between Debra Winger at her apartment, and Robert Redford at his, mulling a court case and their growing attraction for each other, in Legal Eagles. The beer, milk, etc., I didn't notice---I was too wrapped up in the dancing.
Hmm... it's not the movie I'm thinking of, but as my omniscience is broken just now, I think you deserve recognition if you can substantiate the beer, milk, and potato chips - and we'll carry on with the clue till we get the answer I'm expecting
I did see Legal Eagles, but I don't remember the dancing (or much else about it).
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New movie: cold hot dogs, mustard, potato chips, beer, milk
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Are you familiar with Bernard Hall's work ?
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**I`m gonna have the kalamari** - clue, psychopathic Ghandi.
I don't remember the calamari, but just from the clue, I'm going to guess "Death and the Maiden"
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New movie: lobster in shallot, champagne and vanilla bean sauce
(seems aposite: I hope we didn't have this one already).
Exactly right !
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New movie: lobster in shallot, champagne and vanilla bean sauce
(seems aposite: I hope we didn't have this one already).
Branston Pickle
in United Kingdom & Ireland: Cooking & Baking
Posted
Serve it with sausages; in a sausage sandwich (British bangers, split lengthways, in your choice of bread); on burgers; in a cheese toasted sandwich. Stir it into curry for extra tang and depth.