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16 minutes ago, Darienne said:

I will never ever eat anything which is grey and square.

 

Shall we put up jiggly pink SPAM pics to take your mind off of scrapple?

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33 minutes ago, Darienne said:

Have a Scrapple story

 

Sheila cooked the Scrapple on her electric frying pan which she had brought along for that purpose and we all...dug...in...sort of....  OMG.  What awful stuff.

Kind of makes you understand catsup.

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eGullet member #80.

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IMG_2323.thumb.jpeg.aba6ac00d85ad0ec867ab1ff628b6b6e.jpeg

 

Enjoying what are probably the last of the decent delivery tomatoes on this lovely (Pain d'Avignon) multi-grain toast with smushed avocado. A little fleur de sel sprinkled on top. Half an egg. Fruit alongside.

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Mitch Weinstein aka "weinoo"

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@Kim Shook 

 

take notes on that timing !

 

next time you get yolks just like that

 

make deviled eggs.   best deviled eggs ever

 

I guarantee .

 

dont know why , or chopped eggs for an egg salad sandwich.

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9 hours ago, dscheidt said:

I make this in bulk and cook it sous vide, so we have three more batches in the freezer.

 

Smart move. IDK if I'd bother to precook it myself, but having a ready to fry french toast on hand sounds amazing.

~ Shai N.

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@dscheidt 

 

please clarify the part SV plays in the FT :

 

Im guessing you saturate the Ff , bag it , then SV those bags we see in th pics ?

 

6 slices / bag ?    then you brown the FF before serving ?

 

interesting ideas

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3 hours ago, rotuts said:

@dscheidt 

 

please clarify the part SV plays in the FT :

 

Im guessing you saturate the Ff , bag it , then SV those bags we see in th pics ?

 

6 slices / bag ?    then you brown the FF before serving ?

 

interesting ideas

Sure.

 

I soak the toast as usual. 

 

Then it's bagged and sealed (don't pull too hard a vaccum, you'll squash the slices).  The first time I did this, I did not have a vacuum sealer, so I used zipper bags and sealed them with an impulse sealer.  Six slices from my pullman pans fit in the 10x15 bags I use.  I get 13 1" slices from each loaf, so it works out well.  It's also what we eat for breakfast.   I think if I had bags that held two slices without horrible waste, I'd use that, because it's more flexible.  When I'm doing it for a group, I will put more slices into a bag, in two layers.

 


Then it's cooked at 147 for an hour or a bit longer.  If you have two layers, I'd increase the time. 

 

From there, you could either hold hot at 140F, if you're serving it immediately, or it goes into an ice water bath and to cold storage.  

 

Serving is thaw if required, then brown (and make sure it's to temp internally, I sometimes heat it in a low oven, or in the water bath, before browning.  Speeds things up, if you are doing a lot at once.)

 

I first did this when I had to feed breakfast to 40 of my wife's relatives at the family cabin with a kitchen woefully ill suited for it.  I bagged and cooked it all at home, hauled it to the cabin frozen, and used the circulator to thaw it and start the warming.  Worked very well for that, so I've been doing it for home, and for a few other mass breakfast and brunches. 

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More of a snack, but in lieu of actual breakfast, so I guess it count.

 

Rice noodles with coconut milk, mango, chili, lime zest, mint.

 

PXL_20200911_184845904.jpg

Edited by shain (log)
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~ Shai N.

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B519046C-646F-4EEE-B621-437C8E4FAD55.thumb.jpeg.e504d7afe1652309289fbe0000a28e0d.jpeg

 

Onigirazu with lightly fried bologna. 

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Anna Nielsen aka "Anna N"

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