Tropicalsenior

He is probably one of the main reasons that I am still on eGullet. I just joined to get information on the IP but the further I got down the rabbit hole more that I knew that I wanted to stay. After a few boneheaded starts, the likes and the laughs that I got from Tim encouraged me to continue. Kim's comments hit home because that is exactly the way that I feel. This has become like my second family. The second thing that makes me sad is the fact that when one of our members stops posting, so many times we just have to wonder whether they're still with us or not. I'm not exactly in my Prime so I'm trying to talk my grandson into joining The Forum so that when I shuffle off you'll know that I've got a darn good reason for not posting.

As long as the total liquid in the recipe equals a cup or a cup and a half I think that you should be just fine. I always go for the safe side and figure at least a cup and a half.

I am so sad. I am going to miss him.

Most definitely! That is the main factor that makes it easier to peel. There is a whole scientific explanation which I am not qualified to expound but one of the factors is the membrane inside the egg. When you boil it it tends to stick to the egg when you steam it it tends to stick to the Shell and when you cool them, the egg tends to shrink away from the shell and make it easier to peel. When they are thoroughly cool in the water, I crack each end thoroughly and then with a rolling motion toward each end I crack the rest of the shell. Usually the shell just falls away from the egg.

You don't. When you steam eggs you just steam them stove top. Any type steamer will work. I always do mine with pressure in the IP because I've never had a failure but if you don't do it that way steaming is much better than boiling them.

I'm not an Aussie but I was served something similar to this in the 1960s at a Tupperware party in Reno. They were rolled up in white bread with asparagus, yellow mustard, and chopped dill pickle. I didn't partake because I 'remembered' in time that I was allergic to asparagus. The refreshments at her next party were beer and cupcakes. I haven't been to a Tupperware party since.

Our Christmas dinner was an Italian pork roast. Ready for the oven. 3 hours later. Pork roast with sauce and noodles. Served with twice baked potatoes green beans and a green salad. Then today, they became calzone. I made too much filling so of course I overstuffed them, but they sure were good.

Leaf lard is definitely the one to use because it is more solid. You just reminded me that I haven't made pasties in ages. Going to have to do that soon.

I can buy it here in the grocery stores but this particular batch is one that I rendered out myself. Sometimes the pork that they sell here has big caps of fat on them and I just trim them off and save them in the freezer until I have enough to make it worthwhile to render it. The proportions for the pie crust are: 2 cups flour 2/3 cup lard (136g) 1 teaspoon salt Just enough water to moisten it. I mixed the flour, lard, and salt in the food processor until I had coarse crumbs and then put it in a plastic bag in the freezer for an hour before I took it out and added the water. I'll never go back to shortening again.

Thank you. First crust that I ever made with lard. I was out of shortening and low on butter so I gave it a try and boy, it turned out good. It was so flaky that it almost fell apart as I cut it.

Rather a quiet Christmas Eve because there were just two of us. I made a small tourtiére. Served it with mashed sweet potatoes, deviled eggs, homemade rolls with lots of butter and a fruit salad. Had eggnog custard pie for dessert. I didn't get a picture of that. I made cinnamon rolls for breakfast tomorrow.

Merry Christmas everyone.

You just made my day because I do too. And they are jammed full.

It's interesting that this article brings out something that a friend and I were discussing the other day that in the aftermath of the Black Plague living conditions were actually better for people in Europe. "it wiped out 30-40% of the population on the entire planet. Those who were left behind found that there was a lot more food to go around." If history really does repeat itself, maybe there's hope that some good will come out of this one.

Gorgeous! My mouth is watering just looking at that.

Me too, it's a company that started in Mexico and is now the predominant bread company in Central America.

About 15 years ago, this came taped to a loaf of Bimbo bread. Best free gadget I've ever gotten.

That's the type of potato masher that I grew up with. It wasn't as pretty as that but my mother sure made good mashed potatoes. I haven't been able to find one like that for years. I'm glad you found your new potato masher. Maybe not state-of-the-art but sometimes old style is the best.

That looks so good and so easy. What is the base sauce of your white pizza?

This is my idea of thinking outside the box. Two beautiful meals that just make sense.

I really like your concept of breakfast.

It looks delicious. Fortunately sweet potatoes will keep for quite a while. This is one of my favorite ways to prepare sweet potatoes. It is relatively quick and a nice Asian flavored side dish.

I am so glad to hear that. Because that was just a polite way of saying, "I've got to hear more. If this guy thinks I'm going to believe somebody stuck feta in their tacos a hundred years ago, he's nuts". That said, they look delicious.

Interesting, the meatballs look nice and moist for being turkey. What is the history of the recipe? Is it from your family?

That would be fun, and oh so easy to get carried away. Wooden spoon set, whisk, apron and oven mitts. Things that she will treasure forever.