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Kerry Beal

Cooking on a Big Green Egg

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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.

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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

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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:

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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.

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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!).

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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

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Actually it's cream cheese pastry.

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


MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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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.  

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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.

 

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

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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.  

 

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

 

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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.

 

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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.

 

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Didn't last long! 

 

 

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


Edited by Kerry Beal (log)
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thank you for all the pics.

 

is the place a farm or museum ?

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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.  

 

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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"
HosteG Forumsnsmith@egstaff.org

"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

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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.

 

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