Tropicalsenior

Great minds think alike. Made mine yesterday but cooked it off today.

I really wanted to enter this with my orange teriyaki chicken wings but when I went to the market Monday they had no wings. I had planned to go get wings today but our covid count shot up over 4000 yesterday and I ain't sticking my nose out the door just to get wings. I rummaged through the freezer and managed to find a package of thighs. Can you kind of squint and pretend that they are chicken wings?

It sounds good but I agree, it doesn't reach the right degree.

Ha, ha. I thought that I was the only one that followed my cat's recommendation. I also had a Siamese with gum disease and he would only eat raw hamburger from one particular market. That's the only place that I buy my hamburger now.

I use mine to make stock to add to rice and veggies for my little dog. I do save the raw bones, vegetable peelings and any other vegetables that I can't use up before they will go bad in the freezer for stock.

Thank you for this recipe. It looks like it may also be exactly what I was looking for to make Argentinian choripan.

I also used to like it with cheese whiz and bits of pimento.

Wikipedia is pretty good for basic biographical information, book reviews, and information on the entertainment world. Other than that, everything else has to be taken with a grain of salt. The problem with Wikipedia is that anyone can contribute their two cents worth and anyone can change an entry to suit themselves. The old complaint about the internet, garbage in garbage out, certainly applies to Wikipedia.

Having done both I much recommend buying them. If you do get a chance at the fresh, make sure you have somebody show you first hand how to do it. It's not a game for amateurs. And do buy the glove.

The only thing worse is trying to work in restaurant kitchens designed by these people.

It doesn't really seem to have a pizza crust but if they are trying for pizza 'pie', well, that might look like pie crust. What I really want to know is are you going to take one for the team and try it?

That name intrigues me. Is he jumping over the wall to get to it or away from it?

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.