Caroline1's Profile

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Belgian Waffle Irons, Things I didn't know... Until Now

I should have updated this a looong time ago, but some sort of electronic shuffle has kept it out of my sight until now.

My ancient Rival Belgian waffle iron has been resuscitated and is once again making fabulous Belgian waffles! I ran the Teflon coated plates through the dishwasher 2 or 3 times, then let them rest in the oven with the interior light on to make sure thew were completely dry, then coated them heavily with ghee/clarified butter and let them cook empty at the lowest setting for an hour or two. I let them cool overnight and did a trial run the next day. Voila! Happy waffles are once again a part of my life. '-)

Jan 28, 2015
Caroline1 in Cookware

Lemon thief

An activated garden hose would end that discussion! But then there'd probably be no video. Am I the only one who has ever turned on my sprinkler system to encourage human grazers to move along? It's fun to be creative! '-)

Lemon thief

Except training a coyote to pee in a cup for you is damned challenging!

What would be a complimentary side dish to fried rabbit?

Or turtle soup? '-)

Jan 16, 2015
Caroline1 in Home Cooking

One little food story

You've pushed me back to my childhood in southern California! We had a loquat tree, a kadota fig tree, a mission fig tree, four apricot trees, a pomegranite tree, a guava tree, and of course, MY personal annual fight with the birds to shoo them away from all of my favorite fruits. Your loquats look perfect!

I hate to tell you this, but the next time you pay $8.00 a pound for some loquats, your soul is going to weep because not a single one of them will equal the flavor of your memory of those sun ripened luciously juicy loquats! Voice of experience here. But bless you for jogging my memory. It's a beautiful thing! '-)

Jan 05, 2015
Caroline1 in General Topics

Is Chowhound dead?

TaDAAAAHHHH...! Today Time Warner installed my new 30mps download on the web (and I plan to upgrade to 100mps download tomorrow), AND I dumped FiOS! ANNNNNNNNDDDDD... I apparently don't have to compose posts in another software program and then cut and past them to Chowhound if I want the whole thing posted! The screen doesn't hiccup and close my browser! Soooooooooo.... It appears my problem was probably FiOS!

Annie, you might want to check out other ISPs in your area. I will NEVER go back to Verizon for anything! I only wish it had occurred to me about a year ago that the problem might not be this website, though it was the only one I had a problem with. But changing ISPs certainly seems to have solved THAT problem!

But I do hate having all of the very very very old threads resurrected! If people hate really loooooooong threads, reviving old threads from 2009 that had 129 responses already, and now people are adding more 5 years later is not going to make anyone's reading OR wading experience richer!

Jan 05, 2015
Caroline1 in Site Talk

Is Chowhound dead?

For some time, but most especially since the "new design" by the webmasters of Chowhound, I've had the problem of having posts pop off the screen and the whole website shut down while I'm typing a response. *IF* it happened on other social websites, I'd blame my computers but it only happens on Chowhound on my work station, my laptop, my tablet, and my smart phone (ALL Windows).

However, TOMORROW I will be migrating from Verizon FiOS to Time Warner at a reduced speed (30mps up and down as opposed to 75mps up down) and I'm HOPEFUL that will make a difference. Time will tell, pun intended! '-)

Jan 04, 2015
Caroline1 in Site Talk

Freezing demi-glace

I'm late with a response for you, but it's not like I didn't try! Once again Chowhound ate my post! It's a major problem for me, and as a result I don't post much any more, but... in this case, I think you ask a fair question, so though I may well be too late to be of much use to you, maybe it will help others. Sorry!

So first to your question about freezing stock and/or demi-glace for later use. My answer: Regardless of what Julia Child did 50 years ago, NO! Don't do it! Why? Because if you store stock/demi-glace "ice cubes" in a zip lock bag in the freezer, they will only be good for a day or three before they start building layers of "perma-frost" on their surface and when you use them after five or six weeks (let alone months) of such storage their flavor will be like garbage!

INSTEAD: I use these: http://tinyurl.com/lgresl7 I fill them ALMOST to the brim (water expands when it freezes and you don't want to pop the lid off!) and freeze my stocks and demi-glaces in these. Voila! NO ice formation such as you get when you follow Julia's method. Even if you freeze the stock/demi in the ice cube trays and store those in a ziplock, you will STILL get the nasty "perma frost" that forms on the frozen with time and makes it taste disgusting. There are enough of these mini-cups with lids (50 per pack) to do quite a bit of demi-glace.

As for you question about what people think of Anthony Bourdain's Les Halles cook book instructions for making stock/demi-glace, *IF* your intent is to end up with anything close to a classic demi-glace OR beef stock, he has the technique down but the ingredients will yield a whole bunch of stock for a classic beef stew, but NOT for a classic brown stock OR demi-glace! And as he says in the instructions, making a true classic brown stock or a classic demi-glace is not something any sane home cook is going to want to do oftener than a maybe couple of times a year. To do it right, it takes about four days for the stock and a lot more time for the demi-glace reduction. So my point, is, "Chef Bourdain, WHY are you sending people on a wild goose chase that will NOT render anything close to a true demi-glace?" Hopefully Eric Ripert has shown him the error of his ways since his years at Les Halles. '-

)

In his defense, let me quickly add that his TECHNIQUE of simmering and skimming and never ever boiling your stock is right on! The primary changes I would make to his ingredients are these:

1. The BONES you use should be almost entirely knuckle/joint bones. The kind that are all shiny with cartilage. They render the most natural gelatin possible, which is very important in a demi-glace or a classic brown sauce/glace de viande. You don't want to use marrow bones because they release a lot of fat into the stock, and that only means more skimming. LOTS more skimming! And the same3 goes for adding a tablespoon or so of flour to the tomato sauce you rub the bones with before browning them for your stock pot. The flour ALSO adds a lot more scum and skimming to the process, so leave it out, then just be careful how hot a temperature you roast the bones at because the tomato paste is high in sugar content and prone to burning. Better to roast/brown long and slow that have a bitter stock!

2. Do NOT use red wine, no matter how great or small the vintage! Using red table wine in either the classic stock OR the demi-glace will render results that are suitable for a nice boeuf Bourguignon, which is, after all, quite likely what it was used for at Les Halles, but it will NOT result in a classic demi-glace suitable for all of the myriad secondary sauces demi-glace is treasured for. So if you want a classic demi-glace, OMIT the red wine, then when you start reducing your very well refined (skimmed and strained many times until it is crystal clear) add about a half cup of Madeira or classic Ruby Port (the driest of these wines you can find) and then begin your reducing process. In today's world of haute cuisine, no one still makes a classic sauce Espagnole to use in a demi-glace simply because it adds a day or two (or more) to the process if you are going to do it right and end up with a crystal clear demi-glace. It is MUCH faster with very very close approximation (or actually better, in my opinion) by simply making a true "glace de viande" (a clear brown stock reduced until it is thick and gelatinous enough to coat a spoon) flavored with a traditional Madeira or ruby port wine.

It's also classic to use mushrooms as part of the mirapoix (50% chopped onions, 25% chopped carrots, 25% chopped celery stalks from near the heart) as well as (please god, let me have some of these on hand the next time I make a demi-glace!) truffle peels.

NEVER use ANY salt in the stock or the demi-glace or you seriously risk ending up with a stock/demi-glace that is so salty it's only fit for the garbage can.

And just for the record, this is my favorite skimmer: http://tinyurl.com/prtkag7 If you enjoy cooking enough to bother making your own stock, this puppy (or one similar) is worth its weight in gold!

And finally, a note about using the classic method of lining a colander with cheese cloth to strain your stock. I find it extremely difficult to find "culinary grade" cheese cloth in today's America, so go ahead and buy regular cheese cloth but run it through your washing machine WITHOUT detergent or fabric softener, R soak it in a large bowl of warm water and rinse several time to get all of the sizing out of it. Many years ago, the sizing was "culinary grade corn starch," but in today's world of "Better Living Through Chemistry" that's not a reasonable thing to assume, so rinse your cheesecloth well if you don't want to mess up the flavor of your stock when you strain it.

Sorry about this being too late to help you, but maybe things will be better in a week or so when I finish the transition from Verizon FiOS to Time Warner internet. I certainly hope so...!!!!!

Jan 04, 2015
Caroline1 in Home Cooking

Is Chowhound dead?

Okay, I've been wondering if it's just me but Hokie Annie says she's having problems with her FiOS access, so maybe it isn't just me!!! The problem I've been having since the new "fixed it when it wasn't broken" board redesign is that I get about this far in a post when PFFFT!!! It disappears! So I've about given up. If I make it all the way to "Post" with this one, then....

HAPPY NEW YEAR, EVERYONE!

And Chowhound, stop fixing what ain't broke...!!!!!!!!!!!!!!!!!!!

Accused of shoplifting!

You might want to go to a craft shop and get some stuff -- paint, plastic flowers, Nerf monsters? -- and "customize" your basket so no one will EVER again think it's not your basket! '-)

Lousy experience for you. Sorry!

Dec 23, 2014
Caroline1 in Not About Food
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Let's ban the word GUYS!!!

You may be right. I'm of an age that the proper grammar of my youth dictated that a baby, male or female, was referred to as "it". "She" or "her" were restricted to VERY informal discussions. "He" was the de rigueur pronoun for all else. I just figured, "Oh well, if aliens are monitoring earth from space, they'll pass us by once they figure out there are no women!" '-)

Dec 04, 2014
Caroline1 in Not About Food

Dedicated Sous Vide Board?

I did it to make a point: YES!!! YES!!! YES!!! I would very much like a dedicated sous vide board!

I'm a wily bitch! '-)

patsully, you still readin'? :-)

Nov 29, 2014
Caroline1 in Site Talk

Wackiest, craziest, most interesting restaurant that you have ever been to

When I come upon really interesting threads like this, I often wonder how in the world I have missed them so long! But this is a really fun topic, so it may have years more before it dwindles away.

My most interesting and absolutely unique restaurant experience happened a very very loooooong time ago. The late 1950s! My husband was in the Air Force, and stationed at Incirlik AFB in Adana, Turkey. Summers there could be incredibly hot. One Saturday the thermometer was heading for the low to mid 120s F again, and when it's that hot, altitude is your friend! So we hired our favorite Turk taxi driver for the whole day and asked Nazim to take us some place cool. And boy, did he ever!

He took us high up into the Taurus Mountains, and ultimately to the Cilician Gates, where Alexander the Great's army was pinned by Darius' army around 330BCE (or whatever year around that time), so part of Alex's army went round the mountain and wiped out Darius' Persian forces, then came back and manually widened the pass so that chariots could pass through, not to mention an army marching side by side! And THAT is the road we were on! (I'm an ancient history freak)

The road clung to a cliff and was elevated by about 20 feet above a river. Nazim slowed and pointed to a cluster of clothed tables and chairs set up on a bank of river rocks with a path leading down to it. He pointed, "You in the mood for charcoal roasted chicken for lunch? This place is famous in Turkey." Of course we said yes, then had to walk down a narrow path to the outdoor restaurant set up on river rocks. Unique floor!

As promised, the chicken was fabulous! I am a firm believer that nothing nothing nothing gives flavor as great as true charcoal! Turkey also produces some delicious wines, not to mention raki, an anise liqueur. Great lunch and great conversation, but all during lunch my eyes kept wandering to the graffiti about 20 feet up the "cliff" on the opposite side of the river. LOTS of graffiti! My Greek wasn't all that good (not that it's that much better now), but I could at least figure out that it was in ancient koine Greek, and mostly men's names. TWENTY feet above the beach!

So I asked Nazim about all of the names. His answer was, "Soldier's carved their names there after a battle."

I shook my head. "I didn't think soldiers would have that many ladders with them."

Nazim threw his head back in laughter! "The soldiers were the men of Alexander the Great, and they stood on the river bank and carved at their level. That was over 2,000 years ago, and the river has eroded its bed by 20 feet since then."

I was awe struck. Alexander has always been one of my favorite historical characters. To think we may have had lunch at the same spot, just 2,000 years apart!

After lunch, when we climbed back up to the road, Nazim said, "Before we leave, you have to taste some of the greatest artesian spring water in the world! Come!" And he led us to a place across the road where an overflowing half round rock cistern filled by an artesian spring was at just the right height for animals to drink from. Then right above it was a smaller diameter rock cistern for men to drink from. But it was empty! The artesian outlet had "migrated" downhill enough to miss the men's basin completely! In Alexander's time, the well had filled both bowls.

That experience gave me a sense of the continuity of time and man such as I have experienced in few other places. The food was fabulous, the air was cool and refreshing, and I left with the feeling that had we had just gone there 2,000 years earlier, we might have had lunch with Alexander. Maybe even charcoal broiled chicken! '-)

In my lifetime I've been privileged to dine at some drop dead fabulous restaurants on 3 continents, developed a most unfortunate taste for beluga caviar (unfortunate because it's unaffordable and unavailable), and generally not fallen short in any area of fine dining, but... THAT very rustic restaurant high in the Taurus Mountains of Turkey is my all time ever greatest "unusual" restaurant experience! Until time travel is a reality, I'm very grateful for the memory!

Thanksgiving for one - What would you make?

Since family isn't arriving until day after Thanksgiving (tomorrow evening), I spent most of the week convincing myself I was NOT going to do a Turkey! They will arrive already pre-stuffed with that critter. Even gave the turkey away on Monday to a friend who is having 35 for Thanksgiving dinner. And I ALMOST made it through! But...

This morning (Thanksgiving morning) I had a panic attack (well, not literally) and the thought of not eating a silly gobbler on this most turkey of all days was simply not acceptable. BUT...! I gave away the turkey, did not much want to cook one, soooooo... For a measly $30 bucks I got a truly moist and delicious smoked turkey from my local Fiesta Mart, that came with cornbread stuffing! My first ever smoked turkey, and who knew how good one could be? Drippingly moist and delicious! To go with it, I did a quick sweet potato souffle with walnuts, a mushroom gravy (what's dressing without gravy?), *NO* mashed potatoes, some green peas, and a nice glass of wine. Deeee-licious! And I have lots of freezer space for leftovers.

Tomorrow I think I'll do a chicken tagine with preserved lemons and apricots for dinner, then hit the family with the leftover turkey the next day! But that's a lot of poultry in a row. Maybe I'll do a lamb tagine instead, and if anyone doesn't like lamb, there's always peanut butter and jelly... '-)

Thanksgiving for one can be pretty enjoyable! Lots of phone calls, lots of peace, no football, and 81 years worth of wonderful Thanksgiving memories to let float through my head! Hope you all had a wonderful Thanksgiving too! :-)

Let's ban the word GUYS!!!

Late to the party, but just for the record: I loooooooove the word "guys"! :-)

Just thought you guys should know.

Football during Thanksgiving dinner - am I a snob?

cortez, I think you've spurred me to come up with the perfect solution: From now on I will serve Thanksgiving dinner on the day CLOSEST to Thanksgiving that has NO big games going on!

I consider my "paycheck" for all of the cooking I do to be great conversation during and following dinner, and I hate competition from the boob tube! There's no law that says you can be more thankful on a Thursday than you can on any other day.

Oh, and just for the record, I don't really use a VCR any more; it all goes on my 3tb hard drive. '-)

Nov 27, 2014
Caroline1 in Not About Food

Dedicated Sous Vide Board?

hmm. jf, I think I'll give carrots another go on your recommendation. "Baby carrots" or "grown ups?" I used baby carrots for my solo not so fantastic venture.

I'm still thinking about fish. I'm pretty hung up on flat fish dredged in flour, then seared in really hot ghee that produces crunchy edges and buttery flesh, and that doesn't lend itself well to sous vide. Maybe octopus would work well with a long, slow tenderizing turn? That may work really well! I just happen to have some octopodi in the freezer! Maybe next week when I'm sick of smoked turkey? :-)

I'm experimenting with custards and such that I put in a small dish, place a protective screen over the top before vacuuming out the air, then gently lowering it into the water bath. Chamber vacuum sealers are not only out of my budget range, but they take up more counter top than I have to spare! My ultimate goal -- if I don't lose interest -- is whether I can get a discernable flavor and/or textural difference in dishes like custards, bread puddings, or crustless quiche.

Play time...! '-)

Nov 27, 2014
Caroline1 in Site Talk

Dedicated Sous Vide Board?

eatingjoy
Nov 23, 2014 10:37 AM
Rather than a separate board per technique, I would enjoy reading and learning from a SERIES on Techniques started on each type. Whether it was part of the Home Cooking Board, started under a SERIES or TECHNIQUES board heading or a new series under Chow wouldn't matter to me.
......................

But sous vide is a lot more than a cooking "technique" in the sense you appear to mean, if I read you correctly. I cook sous vide with great regularity, but there is a TON of misinformation out there! For me, sous vide is a whole school of modifying food to attain something you cannot easily attain with other methods. Some things you cannot attain with any means except by using sous vide! For example, I can take the toughest roast you can think of such as a brisket, sous vide it for a couple of days, then trim it into the shape of a tenderloin and turn it into a fabulous Beef Wellington that no one at the table would believe is not the real thing! Do you have any idea what the cost difference is? But cost difference be damned. Those tough roasts are so much more flavorful than tenderloin! And if you don't know what you're doing, you can really mess up by trying to fake it with substandard equipment or substandard technique.

In my experience, I find a lot of parallels between sous vide cooking today and microwave cooking of fifty or more years ago. There are all sorts of "magic sous vide recipes" out there, often from "great chefs," about how to sous vide this or sous vide that, and when I've tried those great and magic recipes, you know what? It's one hell of a lot faster to cook gingered carrots the old fashioned way, for example, than to "magically" sous vide them for two basic reasons: it's faster and I find they taste better! IMO there are still a lot of Brooklyn Bridges for sale in the world of sous vide, and I think a sous vide board MIGHT be helpful. Emphasis on might. Some people just embrace some kinds of blindness. '-)

Nov 26, 2014
Caroline1 in Site Talk

Football during Thanksgiving dinner - am I a snob?

kaleokahu says "Personally, I would double-down, and banish this dunce to eating alone in a separate room with the TV."

I would go you one better. I would hand him a Happy Meal and send him off to watch the game ALONE!

The thing I find most mind boggling about this thread is that so many are soooooooooo willing to ignore all of the effort and hard work the hostess puts into a great Thanksgiving meal and glues their eyes to the TV, then treats the food like a Ball Park hot dog!

Norman Rockwell is dead! And if anyone doesn't know who Norman Rockwell was, you may have just proven my point! '-)

Football during Thanksgiving dinner - am I a snob?

I would simply suggest he sets his VCR so he can watch the game when he gets home. If he says he HAS to watch because he has a big bet on the score, tell him you don't want him to mess up his digestion during dinner, and he'll still have lost if he watches later, so nothing will be changed!

Years ago, I had a dinner guest (formal sit down dinner) pick up his plate, walk into the living room, turn on the TV and start to watch Bonanza or some damned thing. The next morning the TV (big console with sliding doors so you didn't have to look at the picture tube when it was turned off) was moved upstairs to our bedroom and there has been NO TV in the living room or dining room in my house since then.

I'm old fashioned and make no apologies, but when guests refuse to behave like guests, okay, so stay home!

Nov 26, 2014
Caroline1 in Not About Food
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Can soup with cabbage be frozen?

I do it all of the time, and so do many commercial frozen food companies. For example, the Japanese company "Ajinimoto" offers a fabulous frozen "chow mein" with noodles and lots of vegetables, including cabbage, that I buy at Sam's Club.

For home freezing soups (I try to have a generous supply in the freezer for times when I don't want to cook) I keep a supply on hand of Dixie 12oz insulated paper cups and the domed "sippy lids" from Sam's Club, then when I make soup or stew or anything else that will fit nicely in the cups, I fill the cups almost to the top, then slide a sandwich bag over the cup and press it so that the plastic makes 100% contact with the surface of the soup, then lock on the sippy-cup lid and put the soups in the freezer.

You could use a sheet of plastic wrap instead of the sandwich bag, but I always lose the battle when trying to tear a piece of plastic wrap that small. Anyway, the sandwich bag/plastic wrap contact with the surface of the soup changes its storage life by months and months! If you freeze soup without it, in a fairly short time the soup will be covered with a thick layer of frost/ice. The plastic film over the soup prevents that from happening.

I even do it occasionally with restaurant soups. I LOVE Mexican caldo de res and caldo de pollo, which are protein/vegetables soups. My favorite local places make it from scratch every day, and I use the above method to freeze them. Nothin' like a steaming cup of chicken vegetable soup when you have a cold!

To heat the frozen soups I simply put them in a soup bowl bottom side up, then nuke long enough to lift the cup off, then finish heating in the microwave.

Nov 24, 2014
Caroline1 in Home Cooking

I don't like Tilapia. Do you?

I do not eat ANY farmed fish, most especially fresh water fish. I'm allergic to antibiotics, even when they're second hand from a farmed fish. NO WAY! But I do greatly regret not being able to buy wild caught cat fish from clean pristine lakes and streams, but I don't think there are any of those left in the U.S. Pity! Tilapia I can Live without. Besides, in my experience they turn mushy very easily and I prefer firmer fish.

Nov 23, 2014
Caroline1 in General Topics

Christmas Tinner

In my experience, it might be an interesting blend of flavor combinations, especially if they omitted the brussels sprouts and broccoli that never can well. BUT...! I can't think of many things that canning doesn't change the flavor from good to yuck. But for me the most mind boggling thing is expecting any profit motivated canning company to produce such a product. Anybody wanna buy a bridge? It's got "location, location, location" going for it!

Nov 22, 2014
Caroline1 in Food Media & News

Rule #1...always...

heh Also get an estimate for total cost of repair versus price of new freezer BEFORE telling the repaiman to fix it. <sigh>

Do certain menu items put you off going to a restaurant?

Be still my heart! It will fit right in with my collection of vintage vinyl! I also have a nice collection of vintage lacquer where "the misic goes round and round and it comes out here" at 78rpm! "Golden Oldie*" ain't my nickname fer nothin'! '-)

* Just made that part up. Nobody really calls me that.

Nov 20, 2014
Caroline1 in General Topics

Magnetized Flatware

hmmmm... It only makes sense if SOME of the flatware had been retrieved from the trash with a magnet, then the flatware would have to be the ferrous type of stainless steel (induction friendly) for some of the magnetic properties to be transfered to the flatware. If ALL of the flatware was magnetic, it would be a real PITA trying to set a table or load or unload a dishwasher when all of the silverware would either attract or repell every other piece! But I can believe that some restaurants would invest in a magnetic flatware retrieval system... That part makes sense.

Nov 19, 2014
Caroline1 in Not About Food

So What Dishes do you top with a Runny Poached Egg?

Maybe a couple of "tricks." I agree with mariacarmen, adding any kind of acid -- vinegar or lemon juice -- toughens the egg whites as the egg cooks. Salt will do it too. The problem with swirling the water -- stirring fast with a wooden spoon to produce a vortex inside the pan - before dropping in the raw egg to poach, literally spins off any of the white that is not firmly attached. That was a good method years ago for people who collected their own eggs straight from the chicken's nests each morning, but with "store bought" eggs, it leaves a bit to be desired! So.... Here are two "tricks" that I have found helpful:

1. Either use a really good Teflon-free nonstick pan OR spray a light coat of Pam or smear the bottom of a saucepan with a thin coat of butter, then bring the water JUST to a simmer and drop in the eggs. Don't crowd the pan! (In other words, don't allow the eggs to touch each other) Then, after 5 to 10 seconds, GENTLY slide the eggs from their resting place to ensure they do not stick to the bottom of the pan. THIS method does two things: It provides a non-stick surface, then for added insurance, you slide the eggs after the exterior has set just enough that they will stay well formed and together.

2. Really fresh eggs poach best. If you buy your eggs, your chances of getting "really fresh" eggs are about zilch. BUT...! You can "refresh(en)" your eggs by setting them in water that is about 90 degrees for a minute, maybe a tad more or less, and then allowing them to sit at room temperature for another minute or two before you crack and slide them into the poaching liquid. Bringing the egg to an almost fresh-laid temperature seems to jog it's memory of what it was like when it was young. '-) So to speak.

But my very favorite "almost poached" eggs are onsen tomago (japanese spa eggs) that can be simulated in a "sous vide" water bath. When done exactly right, it produces a "soft boiled" egg with a yolk and white which are almost the same consistency, as in not quite hard boiled but not quite soft boiled either. If you're very lucky, you can even peel them and put them atop a dish unbroken! Or sometimes, when I'm lucky, I can crack the shell gently enough not to pierce the yolk and then just slide them gently the rest of the way out of the shell with a teaspoon.

Good luck!

Nov 19, 2014
Caroline1 in Home Cooking

So What Dishes do you top with a Runny Poached Egg?

Pasteurized eggs are cheap compared to a bout with salmonella! '-)

That. plus they're really not expensive unless you raise your own chickens.

Nov 18, 2014
Caroline1 in Home Cooking

So What Dishes do you top with a Runny Poached Egg?

Well, it's a quasi-bechamel at best. Unless you thicken the milk with a lot of beurre manie instead of a slurry... Calories be damned, full speed ahead! '-)

Nov 18, 2014
Caroline1 in Home Cooking

Fish & Chips - What kind of fish do you like?

Ah, yes. Long pig! "Have spit, will travel." '-)

Nov 17, 2014
Caroline1 in General Topics
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