- Egg Salad -- What do you put in your egg salad? - 5 Updates
- Chile powder vs. chili powder - 1 Update
- OT: sparked some long lost BBQ Thread - 2 Updates
- Dinner today - 11 Updates
- Pancakes up a notch - 3 Updates
- MSN: "Here's the Reason Biscuits in the South Really Are Better" (& more) - 1 Update
- Vegans - 2 Updates
| "Caída de la casa" <house@cra.sh>: Jan 31 12:58PM -0700 On 1/31/2018 10:26 AM, Ophelia wrote: > == > Hey! I have never done eggs sous vide! > Temps and times? Yes indeed, and this is a bit of a treatise on sous vide eggs, so please bookmark: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html I cooked eggs in a sous-vide cooker to various temperatures ranging from 130°F (54.4°C) to 165°F (73.9°C)*. In each case, I heated large eggs for exactly 40 minutes—enough time for the egg to reach thermal equilibrium (that is, it is the same temperature as the water bath all the way through to the center), but not so long that the effects of prolonged cooking will have started to take effect. (We'll discuss those effects more later on.) 165°F (73.9°C) 20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-02.jpg If hard-boiled is how you like your eggs, then a 165°F sous-vide egg should do you well. This is the ideal temperature for an egg salad that has distinct chunks of tender, non-rubbery egg. Loose white: Opaque and firm, but still tender. Tight white: Opaque and firm, but still tender. Yolk: Completely firm but still moist and not at all powdery. It crumbles easily along fault lines. And if you like your eggs even more well done than that, then I can only surmise that you are either a) my wife or b) somebody with equally strange taste. Timing Matters! So we've looked at temperatures, and for a long time I believed that with eggs, that was the only thing that really mattered. That is, until I had a chat with César Vega, an expert in the science of dairy products. His assertion was that since many of these gelling reactions take place relatively slowly, simply bringing an egg up to equilibrium temperature will not actually take it to its maximum thickness. So I cooked eggs at each of these temperatures for times ranging from 45 minutes to 2 hours. The testing showed that indeed timing does matter, though the most noticeable effects are with the egg yolks. For instance, an egg cooked at 145°F for 45 minutes will have a barely set white and a completely liquid yolk. Take that up to 2 hours and the whites will still be just about the same, but the yolk will have thickened to the point where it holds its shape as well as, say, a washed up jelly-fish. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jan 31 12:08PM -0800 On Wednesday, January 31, 2018 at 6:46:13 AM UTC-6, Gary wrote: > I like plain toasted and buttered and also sometimes spread some > grape jam on the other half. I also like toasted and buttered > raisin English muffins. They're also good for making your own homemade version of a McDonald's egg McMuffin, too. McDonald's uses a small well fried egg and I resort to a scrambled egg. > One other favorite use (for muffins) is to spread a crab and > cheese mix on them and broil to browned. A split open, buttered, and lightly toasted English muffin is good with an over easy egg plopped on top as well. > I will try the egg salad next time. Thanks for the idea. I think you'll like it. |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:12PM -0700 >> Temps and times? > Do you really want to wait 72 hours for boiled eggs... before they're > done cooking they're liable to hatch! LOL 45 minutes to 90, tops. Please catch a clue. |
| "Ophelia" <OphiElsinore@gmail.com>: Jan 31 08:28PM "Caída de la casa" wrote in message news:p4t75o$3k6$1@gioia.aioe.org... On 1/31/2018 10:26 AM, Ophelia wrote: > == > Hey! I have never done eggs sous vide! > Temps and times? Yes indeed, and this is a bit of a treatise on sous vide eggs, so please bookmark: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html I cooked eggs in a sous-vide cooker to various temperatures ranging from 130°F (54.4°C) to 165°F (73.9°C)*. In each case, I heated large eggs for exactly 40 minutes—enough time for the egg to reach thermal equilibrium (that is, it is the same temperature as the water bath all the way through to the center), but not so long that the effects of prolonged cooking will have started to take effect. (We'll discuss those effects more later on.) 165°F (73.9°C) 20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-02.jpg If hard-boiled is how you like your eggs, then a 165°F sous-vide egg should do you well. This is the ideal temperature for an egg salad that has distinct chunks of tender, non-rubbery egg. Loose white: Opaque and firm, but still tender. Tight white: Opaque and firm, but still tender. Yolk: Completely firm but still moist and not at all powdery. It crumbles easily along fault lines. And if you like your eggs even more well done than that, then I can only surmise that you are either a) my wife or b) somebody with equally strange taste. Timing Matters! So we've looked at temperatures, and for a long time I believed that with eggs, that was the only thing that really mattered. That is, until I had a chat with César Vega, an expert in the science of dairy products. His assertion was that since many of these gelling reactions take place relatively slowly, simply bringing an egg up to equilibrium temperature will not actually take it to its maximum thickness. So I cooked eggs at each of these temperatures for times ranging from 45 minutes to 2 hours. The testing showed that indeed timing does matter, though the most noticeable effects are with the egg yolks. For instance, an egg cooked at 145°F for 45 minutes will have a barely set white and a completely liquid yolk. Take that up to 2 hours and the whites will still be just about the same, but the yolk will have thickened to the point where it holds its shape as well as, say, a washed up jelly-fish. == Copied! Thanks, I will try it out:)) |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:39PM -0700 On 1/31/2018 1:28 PM, Ophelia wrote: > point where it holds its shape as well as, say, a washed up jelly-fish. > == > Copied! Thanks, I will try it out:)) You're most welcome. Sorry for such a long essay on it, but there are so many ways to cook eggs from soft to hard. |
| penmart01@aol.com: Jan 31 03:36PM -0500 On Wed, 31 Jan 2018 12:39:32 -0700, Caída de la casa <house@cra.sh> wrote: > Salt > Grated cheddar cheese and chopped red onion for garnish >%-))) What a buncha moroons... there's no such thing as Chile powder, Chile is a country in South America. It's *Chili Powder*, a blend of ground Ancho peppers, garlic powder, Mexican Oregano, Cumin, and some amount of hot Chili pepper for heat... the cheapo versions also contain salt (salt is cheap and weighs). One can also buy the various Chili peppers separate (whole fresh or dried, crushed/powdered) or as I do I grow my own. Again, there is no such thing as Chile powder/peppers... if ever you see it printed it's by someone as ignorant as yoose. Ignorant does not mean stupid, ignorant means one simply doesn't know... however I strongly suspect a buncha ignoranuses; unknowing assholes. LOL-LOL |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:01PM -0700 On 1/31/2018 11:01 AM, tert in seattle wrote: >> Just a link to something without a basic description of what they >> want you to see. > Usenet has really gone down hill Usenet went downhill long about the time eternal september was coined. Now it's just an old boomers' sandbox... |
| "Caída de la casa" <house@cra.sh>: Jan 31 03:34PM -0500 On 1/31/2018 1:01 PM, tert in seattle wrote: >> Just a link to something without a basic description of what they >> want you to see. > Usenet has really gone down hill https://groups.google.com/forum/#!search/$20W.$20Lohman https://groups.google.com/forum/#!search/casa$20boner My mental health professional has directed me to apologize to this group at large and to Marty and Steven in specific for acting out here. A change in my medications is being made to address a disorder I have been experiencing this summer. I will be monitored, but I am no longer allowed to engage in certain activities I previously have enjoyed as they exacerbate my condition. I apologize for being disruptive, in a better state of mind this was generally not an issue for me. |
| "Caída de la casa" <house@cra.sh>: Jan 31 12:51PM -0700 On 1/31/2018 10:24 AM, Ophelia wrote: Vietnamese pork chops are up again tonight: http://www.seriouseats.com/recipes/2016/08/vietnamese-grilled-pork-chop-thit-heo-nuong-xa-recipe.html Ingredients For the Pork: 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper (4g) Pinch kosher salt 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass) 1 small shallot, roughly chopped (about 1 ounce; 30g total) 4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g) 1/3 cup palm sugar (about 3 ounces; 85g) 1/4 cup (60ml) fish sauce 2 tablespoons (30ml) vegetable oil 1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling ...served with medium rice sticks, Nuoc Cham sauce, slivered green onions, cilantro and crushed peanuts on top. |
| graham <g.stereo@shaw.ca>: Jan 31 12:51PM -0700 On 2018-01-31 6:34 AM, Ophelia wrote: > Roasted potatoes > Brussels sprouts cooked with shallots and bacon. Oh yes I added a few > chopped mushrooms too. Fish pie that with a piped mashed potato topping I made after xmas and froze. The sauce was leftover from making the seafood lasagne for xmas night supper with my son's family and the fish was also leftover as I bought too much. Whenever I make a lasagne, I always make double the amount of sauce or bechamel in the recipe as there is never enough. Therefore, I bought double the amounts of sauce ingredients and the doubling was still in my mind when I went to the fish counter:-) Graham |
| penmart01@aol.com: Jan 31 03:01PM -0500 Ophelia wrote: >== >I made ravioli a couple of weeks ago:) I've never made pappardelle. I >think I might just do that, thanks. What kind of sauce will you make? Meat? I can't be bothered making pappardelle... just makes a mess... besides wide egg noodles are better. Or use eggroll wrappers. But I like egg noodles a lot, I use more egg noodles than regular pasta. |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:02PM -0700 On 1/31/2018 11:15 AM, jmcquown wrote: > freshly grated paremesan cheese on top. Oh my, there will cheese with > seafood! Microwaved broccoli florets on the side. :) > Jill Microwaved?!?!?! Good grief. Blanch, chill and quickly broil, please.... |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:14PM -0700 On 1/31/2018 12:51 PM, graham wrote: > double the amounts of sauce ingredients and the doubling was still in my > mind when I went to the fish counter:-) > Graham Well that sounds like a winner, but which /kind/ of fish will you use? I'm guessing a nice white fish, or even bass... https://www.bbcgoodfood.com/recipes/2303636/family-meals-easy-fish-pie |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:15PM -0700 > I can't be bothered making pappardelle... just makes a mess... besides > wide egg noodles are better. Or use eggroll wrappers. But I like egg > noodles a lot, I use more egg noodles than regular pasta. Egg noodles are fantastic, sort of underrated these days too. |
| "Ophelia" <OphiElsinore@gmail.com>: Jan 31 08:21PM "graham" wrote in message news:p4t6o3$1fc$1@dont-email.me... On 2018-01-31 6:34 AM, Ophelia wrote: > Roasted potatoes > Brussels sprouts cooked with shallots and bacon. Oh yes I added a few > chopped mushrooms too. Fish pie that with a piped mashed potato topping I made after xmas and froze. The sauce was leftover from making the seafood lasagne for xmas night supper with my son's family and the fish was also leftover as I bought too much. Whenever I make a lasagne, I always make double the amount of sauce or bechamel in the recipe as there is never enough. Therefore, I bought double the amounts of sauce ingredients and the doubling was still in my mind when I went to the fish counter:-) Graham == I love fish pie:) Long time since I made any. I can see some in my near future:)) |
| "Ophelia" <OphiElsinore@gmail.com>: Jan 31 08:21PM "Caída de la casa" wrote in message news:p4t6np$21i$3@gioia.aioe.org... On 1/31/2018 10:24 AM, Ophelia wrote: Vietnamese pork chops are up again tonight: http://www.seriouseats.com/recipes/2016/08/vietnamese-grilled-pork-chop-thit-heo-nuong-xa-recipe.html Ingredients For the Pork: 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper (4g) Pinch kosher salt 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass) 1 small shallot, roughly chopped (about 1 ounce; 30g total) 4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g) 1/3 cup palm sugar (about 3 ounces; 85g) 1/4 cup (60ml) fish sauce 2 tablespoons (30ml) vegetable oil 1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling ...served with medium rice sticks, Nuoc Cham sauce, slivered green onions, cilantro and crushed peanuts on top. == Ooooh spicy :)) I bet you enjoyed it though:) |
| "Ophelia" <OphiElsinore@gmail.com>: Jan 31 08:21PM "Ed Pawlowski" wrote in message news:tYocC.223650$%a1.171653@fx35.iad... On 1/31/2018 12:24 PM, Ophelia wrote: > I made ravioli a couple of weeks ago:) I've never made pappardelle. I > think > I might just do that, thanks. What kind of sauce will you make? Meat? Left over from the ravioli, yes a meat sauce. == Thanks. |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:30PM -0700 On 1/31/2018 1:21 PM, Ophelia wrote: > onions, cilantro and crushed peanuts on top. > == > Ooooh spicy :)) Rather! > I bet you enjoyed it though:) I will when 6PM rolls around. Last night was some lovely fresh sole from Costco dredged in rice flour, onion powder, white pepper and seasoned salt and an egg wash then pan fried to golden in Canola oil with a knob of butter. Side of plain white rice with butter and paprika. Lemon wedges to garnish and season. Yeah! |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:34PM -0700 On 1/31/2018 1:21 PM, Ophelia wrote: > == > I love fish pie:) Long time since I made any. I can see some in my near > future:)) I've only made it once - not as popular here as in the UK. The rub is which white fish to use. Inland we have bass, pike, whitefish, and I suppose one might choose trout, though I'm not sure that flavor profile would be the best. |
| "Caída de la casa" <house@cra.sh>: Jan 31 12:51PM -0700 >> Because I live in Australia I can check Dutch buttermilk? What kind of >> logic is that? > Bruce/Broce, which is it? Bwothe! ;-) |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:07PM -0700 On 1/31/2018 11:32 AM, Cindy Hamilton wrote: > ends up being dried. I wasn't interested enough to try to find out > what happens after that. My kung fu is superior. > Cindy Hamilton Hang on now, kung fu buttermilk? How's that work? |
| U.S. Janet B. <JB@nospam.com>: Jan 31 01:25PM -0700 On Wed, 31 Jan 2018 10:32:43 -0800 (PST), Cindy Hamilton >ends up being dried. I wasn't interested enough to try to find out >what happens after that. My kung fu is superior. >Cindy Hamilton you can buy it as a shelf stable ingredient for baking. It eliminates the leftovers in the fridge. It cannot be re-hydrated to soak chicken and fish and make salad dressings. Janet US |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jan 31 12:25PM -0800 On Wednesday, January 31, 2018 at 12:20:16 PM UTC-6, ImStillMags wrote: > bad link. goes to a google page. > try again. > and. the reason biscuits in the South are better is White Lilly flour I read the article yesterday and the secret is soft winter wheat. And White Lily is not the only soft winter wheat available in the South. The local flour of choice around here was Martha White. https://www.youtube.com/watch?v=0DT-HIkO0i8 |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jan 31 11:56AM -0800 On Wednesday, January 31, 2018 at 9:01:14 AM UTC-6, Ophelia wrote: > People see beer at 6:30am and assume I'll run right home and > start drinking it. lol > > The law here is that we are not allowed to buy alcohol until 10am Each state, here, sets their own laws of when alcohol can be purchased. |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:06PM -0700 On 1/31/2018 11:31 AM, jmcquown wrote: > You admit to trying to stir things up here. You think it's cute. Trust > me, it's not. > Jill Oh wow, the big bully jilly is on a rampage now! I'm tellin' ya, that's harsh to accuse him of never making a pan sauce, let alone pepper steak... https://media.giphy.com/media/O0qcxJrLC1wIw/giphy.gif |
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