Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cooking on a Big Green Egg

Kerry Beal

By Kerry Beal
in Cooking

 Share

Recommended Posts

Anna N

Anna N

Posted
Posted

I love artichokes.  I wonder how long it takes to get there from Kansas...... ;)

Couldn't you click your red slippers together? We would be right there to welcome you. And neither one of us is a real witch (most of the time). There will be so many different foods to try from all of the cooks who show up at these things and try to outdo one another.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
rotuts

rotuts

Posted
Posted

should the Lunch Ladies have a bit of Stamina 

 

every one here   ( i.e. Me   :biggrin:  )

 

would very much enjoy as many Pics of this Fest.  as you can manage.

 

I dont have an Egg, but I can feel and ( probably not ) taste the Enthusiasm. !

 

:biggrin:

  • Like 1
Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

should the Lunch Ladies have a bit of Stamina 

 

every one here   ( i.e. Me   :biggrin:  )

 

would very much enjoy as many Pics of this Fest.  as you can manage.

 

I dont have an Egg, but I can feel and ( probably not ) taste the Enthusiasm. !

 

:biggrin:

We shall try to be better with the pictures this fest than the last.

  • Like 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

should the Lunch Ladies have a bit of Stamina 

 

every one here   ( i.e. Me   :biggrin:  )

 

would very much enjoy as many Pics of this Fest.  as you can manage.

 

I dont have an Egg, but I can feel and ( probably not ) taste the Enthusiasm. !

 

:biggrin:

I'll try bribing our official photographer (my daughter!).

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

1:1:1 flour:butter:cream cheese, by mass?

250 grams cream cheese, 115 grams butter, 210 grams flour - turns out it is not really the best dough for these!  Had a hell of a time with them. 

 

Waiting for the pictures from Anna's daughter - shall post as soon as I have them.  

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Tri2Cook

Tri2Cook

Posted
Posted

250 grams cream cheese, 115 grams butter, 210 grams flour - turns out it is not really the best dough for these!  Had a hell of a time with them. 

I can't think of a way to directly relate this question to the subject at hand but that's not going to stop me from asking anyway... what type of projects do you use that dough for that you have been happy with? I like the sound of it. I use a similar dough with sugar added for sweet purposes but it never occured to me to try it without sugar.

 

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

So we had a lovely day yesterday for the eggfest.  A couple of gusts later in the day lifted a few umbrellas (not ours fortunately).  It was hot and sunny.  

 

DSC_0008.jpg

 

DSC_0010.jpg

 

Anna wrote out our menu and  we crossed off as each was done 

 

DSC_0024.jpg

 

We started with the Creme Brulee French Toast - went a little thicker this time with the bread - not quite as nice as a thinner layer.

 

DSC_0025.jpg

  • Like 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted (edited)

Mixed up and baked the Kicked Up Cornbread.  Tested done - but wasn't - so popped it back in the pan and baked for another 15 minutes.

 

DSCN3251.jpg

 

DSCN3253.jpg

 

DSC_0055.jpg

 

 

DSC_0062.jpg

 

DSC_0063.jpg

 

DSC_0064.jpg

 

DSC_0070.jpg

 

DSC_0076.jpg

 

 

Didn't last long! 

 

 

Edited to add some pictures of the not quite done part!

Edited by Kerry Beal (log)
  • Like 6

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

Mac and Cheese - theoretically for the kiddies cause they need to have something they'll eat.  Snarfed up very quickly by mostly adults.

 

DSC_0079.jpg

 

DSC_0081.jpg

  • Like 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

Beef and leek bourek - it didn't brown well on the top (I think some experimentation is in order for placement of the plate setter and pizza stone to aid with this) so we turned it part way though.  

 

DSC_0083.jpg

 

DSC_0085.jpg

 

DSC_0088.jpg

  • Like 4

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted

That all looks tasty and award-worthy, a nice mix of innovation and familiar comfort food. How nice that the weather behaved itself!

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
  • Topic Starter
Posted

We had some technical difficulties with the strombli (what's the plural of that do you suppose) - the dough was just a bit too tender, and with the non browning top issue I attempted to flip them.  Got a bit better at it the second time around.

 

DSC_0092.jpg

 

DSC_0093.jpg

 

DSC_0094.jpg

 

DSC_0095.jpg

 

DSC_0098.jpg

 

DSC_0103.jpg

  • Like 4

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...