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Fresh Cherry Hot Sauce Is Spicy-Sweet and Smoky

Hickory is pretty much on the other end of the spectrum from any fruit wood, how do you think the sauce would have shifted if you used something mild like apple wood, pecan or cherry?

Jun 22, 2014
jeff3545 in Features

New 'Menu Items That Need to Be Retired", 2012 edition...


Feb 23, 2012
jeff3545 in General Topics

source for backyard chicken eggs on the Peninsula?

Thanks, I'm not a fan of Whole Foods but I see they are also sold through Bianchini's in San Carlos. I'll check 'em out, thanks again.

source for backyard chicken eggs on the Peninsula?

making the trek up to Point Reyes Station could be something I could talk myself into if picking up a few dozen oysters was part of the bargain :)

source for backyard chicken eggs on the Peninsula?

Palo Alto would be great. Incidentally, my regular source for eggs developed a problem with her hens, losting a couple and getting mites in the rest. I guess chickens are a lot more complicated than we realize!

source for backyard chicken eggs on the Peninsula?

Hi Robert,
Interesting, I shop at Sigona's every week and have not seen eggs promoted (I buy Marin Sun beef there quite often), but I also usually reach for one brand of eggs there so it could be that I have overlooked them.

On another note, I saw from Marin Sun's website that they have Rhode Island and Americauna hens, I've had Americaunas before (when we had chickens) and I have to say I'm not much of a fan of that breed for eggs.

Thanks, I'll check in next time I am at Sigona's.

source for backyard chicken eggs on the Peninsula?

I live in the Redwood City area and lost my source of backyard chicken eggs. Can you recommend a regular source of eggs, 1-2 dozen per week?

I am not stuck on the notion of "backyard" in this context, really what I want are eggs that feature rich orange colored yolks. If they come from a local commercial producer and are offered through a local retail outlet I really don't care that much.

Thank you in advance.

Basic Scrambled Eggs

I use a small dutch oven or a covered pot instead of a pan... the tall sides and cover keeps the moisture intact while the eggs curdle, at which point water will separate and evaporate off when you remove the cover. This is a foolproof and easy way to turn out moist, fluffy scrambled eggs that Julia would approve of.

Feb 18, 2012
jeff3545 in Recipes