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  1. Don’t let them sweat. As @heidh mentioned in the link. As my foremothers insisted. Cooler is better.
  2. I don’t get it. Is a take out burger the answer to this dilemma?
  3. Yes, it was cast iron. I didn’t really realize that at the time. It was just a pan. What I did realize, was the love coming from those pans.
  4. lol. Have you ever eaten an egg in Mexico?
  5. Somewhat to the contraire, I was told this by a Great Grandmother, two Grandmothers, and my Mother. Never store eggs in the spring house, it’ll wash the bloom. Mindful, an added lipid may survive.
  6. Never really researched it, but the addition of some lipid is a modern, short term, stop gap.
  7. Yes. Bloom is the hillbilly term for cuticle. Take what times and temps I’ve offered and adjust to your circumstances. I’ve business traveled Mexico, there is a lot of variance in “unrefrigerated” temps.
  8. With the bloom on, unwashed, I have kept them in a tightly controlled refrigerator (34-36 F) for up to nine months. They lose a lot of flavor, I’m sure a lot of vitamin content, the yolk and both whites separate badly, they certainly don’t cook the same. In my root cellar (52-54 F) the same happens inside of six months. These are fresh eggs, literally minutes from the hen to storage. BLOOM ON.
  9. It’s simply 24/3, cost per 3 ounces. Maff can be hard.
  10. Spork

    Dinner 2020

    Mongolian Venison over vegetables sprinkled with scallion. Angel hair with tomato and ramp. I’m cleaning the freezer. 😉
  11. Spork

    Dinner 2020

    Trout with comprese-ish brown rice.
  12. Spork

    Dinner 2020

    A hard scramble, Martha likes it that way. Mushroom, scallion, the tiniest sliver of pickled habenero.
  13. Spork

    Canned corned beef

    James Martin, Home Comforts. S02:E14- Sunday Brunch
  14. Spork

    Dinner 2020

    Last night, Quick marinaded salmon, brown sugar, soy sauce, and garlic. Angel hair with radish, orange bell, cherry tomato, and spinach.
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