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Poached eggs in a muffin tin -need tips for tomorrow

Ttrock, I think the water tripped me up. The recipe called for a Tbsp of water per cup on the pan. I think the water ratio threw me: the liquid was...um, too much, and I thought the egg white was underdone, when it might not have been...I like cooked white, and runny yolk.

You are right...a couple more in the morning as another test. It has potential.

The reason I thought to Google it was muffin pans all over the place after TDay desserts that were brought,and I thought I might save myself some hassle with flipping a dozen and a half eggs.

Nov 30, 2013
cayjohan in Home Cooking

Poached eggs in a muffin tin -need tips for tomorrow

Trying to make set white/runny yolk eggs for over hash. It's hard to make over easy eggs for over hash for eight people(two eggs per) sitting down at once especially since they're all over-easy folks. This method seemed doable. I am not particularly adept at poaching in a whirlpool method or with holding poached eggs. The muffin tin method sounded...well, easier.

Nov 30, 2013
cayjohan in Home Cooking

Poached eggs in a muffin tin -need tips for tomorrow

Have you tried this before, ipse? I find it a bit intimidating. The water on top of the cups made me think the eggs were "less than" properly poached, but probably my mistake. I poked a bit (yes, I poke at yolks while they're cooking) at the eggs at the 16 minute mark, but they didn't seem ready. I did not use spray, rather buttered the tins, but I don't think that tripped me up.

Timing probably did. And uncertainty. Thanks for the cheerleading!xxoo

Still curious about others' experience with this method and pitfalls to look out for. I'd not heard of it before, and it's a bit daunting to pull out for a dinner party.

Nov 30, 2013
cayjohan in Home Cooking

Poached eggs in a muffin tin -need tips for tomorrow

Tomorrow is our annual post-Thanksgiving turkey hash-n-eggs dinner. We usually do ten fried eggs for five diners, and that *just* works out for timing. This year, our kids have decided to join us, and we are up to eight at the table. All egg lovers. 16 over-easy eggs for a sit-down seems a little much for me, and I found this link http://cookingtipoftheday.blogspot.co... for oven-poaching eggs in muffin tins. I did a test run with three eggs this evening, and lost my nerve and over cooked. They were beautiful hard cooked eggs for a chef salad dinner, but I waaaay over cooked for what I wanted. I probably should have
yielded to the recipe, but...y'know.

Do any of you have any experience with this method of oven-poaching? I'm looking at a dozen and a half for our dinner, and I think this might be the best method, but I need guidance. Or cheerleading. Or something. :-

)

Anyone? Thanks.

Cay

Nov 30, 2013
cayjohan in Home Cooking

DO NOT DISCARD THE TURKEY CARCASS(ES)

Our turkey gets picked clean, thanks to my über-turkey-picking husband. All the bones, cartilage and leftover skin go into the pot on Thanksgiving night. That simmers, while we watch a movie or what-not, then the simmering pot goes into the outdoor fridge for its second day cook-down to about a pint. Next year's gravy, that.

Just before our marriage, the Hub dumped a whole turkey carcass into the trash. He's been making up for that sin ever since. <grin>

Nov 27, 2013
cayjohan in Home Cooking
1

Countdown to T-day: What's working? What are you doing that's new?

I am looking forward to the mushroom gravy more than anything else, really. And to be honest, it's really A LOT of mushrooms -in- a vat of mushroom gravy, since our immediate household seems to comprise mushroom-hungry Hobbits. I have spent more money on mushrooms this year than I have on turkey.

ETA: thanks, fldhky, for the kind words.

Nov 27, 2013
cayjohan in Home Cooking

What's on your table tonight for Thansgiving Eve dinner?

This little backstory on the Frasier theme seems to fit nicely with what, it seems, most of us will be dealing with in one form or another on the big turkey holiday.

http://kenlevine.blogspot.com/2012/04...

I'm now thinking of having some friends over, post-holidays, just for a "tossed salads and scrambled eggs" party. Post-mortems on the holidays, you know, since we all seem to need it!

And a book-ending of scrambled eggs for me, holiday-wise!

Nov 27, 2013
cayjohan in General Topics

What's on your table tonight for Thansgiving Eve dinner?

Was that you, 512w?! :-)

Seriously, a good meal. And not a bad earworm. It's become part of our household lexicon. The Hub will traipse through the kitchen singing "Hey baby, I hear the blues a-callin'..." Never a hard sell with me.

Our scrambled eggs tonight will have a heft grating of Prästost and of black pepper. Smells like the best mac-n-cheese in the world. Scrambled eggs all over (and into) my face!

Nov 27, 2013
cayjohan in General Topics
2

What's on your table tonight for Thansgiving Eve dinner?

<<Translation: I'm stepping away from the stove and not giving myself one more bowl or utensil to wash.>>

Truth! One has to have the calm before the storm!

Nov 27, 2013
cayjohan in General Topics
2

Countdown to T-day: What's working? What are you doing that's new?

What's working? The well-oiled machine that comes from hosting Thanksgiving for 25 years. All the checkpoints have been met, prep is well under way, and we seem to have everything on the premises, ready to go. This saves my sanity. I might not *love* the Thanksgiving meal, but I do sort of love the satisfaction of being absolutely prepared. (Rainey, that prep on the vegetables is a lifesaver, isn't it?)

Did I say absolutely prepared? Well, that shifts, doesn't it?

What am I doing that's new? This is my first Thanksgiving dealing with celiac, so a lot is new. I have fretted about gravy thickening, I've fretted about what gf cracker I can use in our scalloped corn, I've fretted mightily about the bread stuffing my family loves and researched endlessly. But at 6 bucks a loaf, I'm not practicing bread stuffing...going in cold. Crossing fingers. But I have a receptive crowd. Other than the gluten-free issue, we have my son's SO joining us for the first time. She's a vegetarian, so my usual chicken stock fest is out the window. I don't mind at all; I have made more chicken stock than veg stock for Tday, so I doubted my experience, but we've ended up with a tasty veg/mushroom stock for dressing/stuffing. I've also added a mushroom gravy and a wild rice stuffing/dressing (with cranberries, pears and pecans) to the usual mix. All in all, the New is working in fairly well: the entire meal is gluten free, and vegetarian with the exception of the bird and the bird's gravy.

I sure hope it all tastes as good as I think it will. I used to feel that the sameness of the Thanksgiving meal made it one of the easier (albeit large) meals to cook. This is my year to shift a few perceptions and begin new traditions and challenge my previous complacency to family tradition. My father passed away unexpectedly a couple of months ago, and he was the Very Vocal Keeper of the Old. While I honor his memory, and will salute him at the toast, we're moving on to a new-old tweaked menu.

*I* think it will be good.

Nov 27, 2013
cayjohan in Home Cooking
1

How do you take your turkey - gravy, cranberry, give me some of both?

Both, please. Good cranberry sauce cuddled up to anything with gravy is wonderful to me. I don't really even need the turkey.

Nov 27, 2013
cayjohan in General Topics

What's on your table tonight for Thansgiving Eve dinner?

My long-standing tradition for Tday eve is scrambled eggs and a salad. My family is quite happy to remind me that Thanksgiving dinner is their favorite meal of the year; I also want my favorite meal at this time, so: scrambled eggs and salad it is! (Y'know, someone on some thread on favorite meals once asked me in jest if I was Frasier Crane with the "tossed salads and scrambled eggs" thing, and that theme song has played in my head Every Damn Time I have eaten that meal since. It's doing so now...here, someone: please have an earworm. You're welcome!) Eggs and salad is simple and quick, and I can fortify myself for the wrestling of the 24 lb bird that is on this evening's entertainment list.

Nov 27, 2013
cayjohan in General Topics

Do you moderate your drinking around your family?

That sad+funny blends over time doesn't it, Kat? And the "Alkie" term either sounds like an endearment (it does, doesn't it, being somehow cute and diminutive?), but with codependent overtones, or it sounds like a vicious, nasty appellation after the fact. My mom worked both angles. And while it might have suited her personal purposes, whatever those were, it made for Very Big Tension at family events.

I don't think my mother ever realized that her tirades made everyone, really, want to drink more.

I read once, in a cheesy-but-awesome romance novel, an admonition I will never forget: "If you can't be a good example, be a horrible warning." It applies all-over-the-place in this.

Nov 25, 2013
cayjohan in Not About Food
2

CRITTERS!!!

We'll have to think about what our legacy mousetrap's demise will be. I'll likely be more cognizant of environmental issues than my dad was. Still, it was and is A Really Great Mousetrap.

We're decommissioning in that we've sold the property to long time neighbors, and need to clear out personal property. I'll miss that shack: 12x16, log construction (three sides cut), from wood yours truly logged and hauled and sawmilled with the Old Man. Given the rural-living that dad's neighbors understand, I might just leave the mousetrap, but, y'know...a bucket full of dead mice is not so nice. We'll see and I'll research further on what to do.

Critters. They have a way of affecting our lives.

Your hunting cabin sounds wonderful.

Nov 23, 2013
cayjohan in Not About Food

What are 3 foods you have never eaten and don't plan to... And 3 things you have never tried but want to?

Never had/don't care to:

Balut (like many here); I don't particularly care for most poultry because of the wet-feathery smell, but buy/cook/eat it for expediency. There's no expediency I can imagine for balut. At least yet, in my life experience.

Any eyeballs other than those from my favored smoked fish (and then it's just a thing to squick out my husband, really). I am just not that hungry yet.

Dog. I am not interested. Even as a cat owner.

Never had/ would like to try:

Bottarga
Reindeer tongue
And really? I'd love to try cheese made with my own personal culture. I'd be curious what my terroir is.

Nov 23, 2013
cayjohan in General Topics

Corned Beef and Other Missing Lunch Meats

I like the Boar's Head olive loaf, too. I love the grand panoply of worldwide sausages and while many can be better than BH, I stick with it lately for their gluten-free products, as I am celiac and it's just plain nice to get something, reliably, that I both like and can eat.

Nov 23, 2013
cayjohan in General Topics

Do you moderate your drinking around your family?

My mother definitely had the bigger issues! One of her favorite sayings was "Lips that touch liquor shall never touch mine!" It makes me wonder, sometimes, that I was ever even conceived. But: her lips, her deal.

My dad did the correct and noble thing when he chose sobriety, really. And he dealt in the real world.

And you know? I realize I'm still pretty PO'd about those wine glasses.

Nov 23, 2013
cayjohan in Not About Food

Is alcohol almost always a part of your meals/get togethers?

We always have wine and beer at our gatherings. I go to other get-togethers that never do. A dry party doesn't bother me, but I prefer the option of a glass of wine.

Nov 23, 2013
cayjohan in Not About Food

Do you moderate your drinking around your family?

Kat, I had a similar experience. My father struggled with alcoholism, but quit drinking in my early teens and maintained a low key sobriety ("low key" meaning he just didn't partake and didn't care if others did) for most of the rest of his life. My mother, never a drinker, became even more militantly opposed to alcohol *after* my dad's sobriety and often slipped into street corner temperance preacher mode in the presence of those partaking. Our family has no more than whatever-the-usual-number of over-drinkers is, but my mom saw an "Alkie" (her word) in every hand that held a glass of wine, and would lecture. It made things awkward at family functions, especially since our household is the hosting household for both sides of the family - my FIL is knowledgeable and interested in wine, which we appreciate, but my mother's haranguing got a little out of hand. She disapproved, even, of stemware on the table, because to her mind, stemware meant "alcohol." (One memorable Thanksgiving had good ol' mom taking all the stemware off the table and breaking it into the trash...thanks, mom). It was a difficult situation, and we dealt with it as diplomatically as possible. Still, it made my father uneasy, socially, that his wife was bringing up what was at that time twenty-year-old business and singling him out for even being in the same room as alcohol when he had been such an "Alkie."

After my mother's death, my father did occasionally have a social drink, without any drama or relapse or addictive behavior.

For the record, we don't now moderate our drinking around family. We serve wine and beer for dinners, with occasional cocktails. It's more peaceful and convivial around here now!

Nov 23, 2013
cayjohan in Not About Food

Corned Beef and Other Missing Lunch Meats

This is why I like the deli counter at one of my area's more upscale grocers: They Stock Olive Loaf. One of the less-often-seen, but wonderful, cold cuts. I do my part to keep up demand. Good stuff.

I recall seeing pickle loaf years (years!) ago, but never now. I never got to try it then; it looks like something I'd love!

Nov 21, 2013
cayjohan in General Topics

CRITTERS!!!

John E., my dad was ruthless with his judicial use of peanut butter, as in: that can (we used dad's fave, Seven-Up, from his preference for 7-Up and Captain Morgan's) SPUN. The mouse catch was usually spectacular.

Sorry to hear the deer take was down so low; I saw...what a 7% reduction overall in MN, with the NW of the state taking a serious hit in take. My dad didn't hunt last year due to injury, and died before this hunt, but man, was that guy a dead-eye marksman. He probably could have just dedicated his marksmanship to hunting-shack mice! But we liked the venison more.

Here's a more on-topic question: whattya do with all the antifreeze from vermin-trapping of this nature? I grew up rural, but I'm a city girl now, and now that we're decommissioning the shack, I'm not sure how to dispose of the mouse-trap. We kept it going for our neighbor's hunt and use of the cabin, and my dad just flung the anti-freezed mice into the swamp, but it seems...a bit wrong to me, with chemicals. What did you do with, um, the leftovers of this type of mousetrapping?

Nov 21, 2013
cayjohan in Not About Food

IKEA, a recent visit to their marketplace

We are in accord, hill food.

And lutefisk? Not so bad. I wonder if IKEA could make it groovy by offering it. ;-)

Nov 19, 2013
cayjohan in Chains
1

CRITTERS!!!

We did the exact same at my dad's hunting shack. The anti-freeze trick is key in our climate, as cold months seem to be vermin months. The whole thing is half comic, half grisly, but it's pretty effective, no?

Nov 19, 2013
cayjohan in Not About Food

IKEA, a recent visit to their marketplace

That gravlax plate is why I schedule my IKEA trips around a mealtime, really. I'm either a gravlax snob or a gravlax slut, depending upon which of my kin you're talking to, but from either perspective, IKEA puts out some tasty gravlax. And our location always has very fresh greens on the plate - big plus in my estimation.

I have an IKEA date with the Hub tomorrow. We will dine very cheaply on gravlax and meatballs and then, lulled into submission (self-deprecating <grin> here), will proceed to open our wallets. My kids are not car owners, so we "take orders" for IKEA runs; we'll walk out of the food market tomorrow with likely 20 or so packets of the various lax for the restocking of ours and the kids' freezers. It's a good product, and it's a nice meal option. If this were a TJ's thread, I'd be YAYing all over the place.

Nov 19, 2013
cayjohan in Chains
3

How many times do you chew a bite of food?

Well, I just did pay attention upon seeing this while eating a rice cake with lemon curd. Each bite was chewed twenty-five to thirty times, with the longer chew times a result of more little rice husks in the bite, and the husks are sort of pleasant to chew. The rest of my food? I'd guess I rarely chew anything fewer than ten times (and likely longer) given the food I eat tends to need that. I am also on the slower side of the spectrum of eaters, so that plays in. But really, I just like chewing my food a little longer. It...tastes good.

Nov 18, 2013
cayjohan in General Topics

CRITTERS!!!

My parents lived rural, and dealt often with critters. My mother, a thrift store maven, thwarted rodent-type vermin by buying metal tins at Goodwill and such - you know, those big three-flavor popcorn tins popular around the holidays? - and was pretty happy with results in safeguarding her baking goods. Cheap, cheap, cheap, too. I do the same with my pet foods and with holiday baking that I want to keep in "the big outdoor fridge." It took just one instance of squirrels marauding amongst the cookies to shift to metal containers for me.

Nov 18, 2013
cayjohan in Not About Food

Trader Joe's Yay/Nay Thread - November 2013 [Old]

It's a mystery, to me at least! I stockpile lime leaves for my freezer when I can find them, and I've never had them go Froot Loopy on me, even when a bit "over" and desiccated in the freezer. I might possibly be a little too fascinated by this (ya think? ;-) ), but maybe it's the inclusion of sugar? Although, at 2g per serving, I don't know. I'm tempted to make my own confetti rice with these ingredients just to see what happens!

Nov 18, 2013
cayjohan in Chains
1

What temperature do you like your meat deli salads?

My preference on this always runs toward right-out-of-the-fridge cold. My favored protein salad is generally chicken with celery and grapes and whatever other whatnot I feel like adding. For me, the very cold crisp juiciness of the celery and grapes is a refreshing counterpoint in a mayonnaise-based chicken salad - like a sip of veg or fruit water in the midst of richness. In the summer, I always chill plates for this. But even in the winters seasons, I like a *good-and-cold* cold meat salad.

Nov 18, 2013
cayjohan in General Topics

Trader Joe's Yay/Nay Thread - November 2013 [Old]

Y'know, I had wondered if I had missed some "natural flavor" in the ingredients (I'm pretty cautious with that because of hidden gluten), but nope: "water, rice, onion, baby corn, palm oil, tomato, sugar, lemongrass, garlic, sea salt, ginger, white pepper, Thai lime leaf, spinach, turmeric (color)."

Sounds like a decent set of flavors, right? There was admittedly precious little (visually) of any of the flavoring ingredients in with the water and rice, though. And that Froot Loopiness that comes from...where?

I am starting to think that perhaps I just don't roll, palate-wise, with anything other fresh lemongrass. A number of years ago I tried a lemongrass paste for convenience and it was Not Good (yet still, not Froot Loopy), so maybe the rice uses some paste-ified lemongrass that is not so fresh?

On the plus side: those that like Froot Loops can get a nice dinner-time fix from this rice!

Nov 17, 2013
cayjohan in Chains

Are You Snacking On Anything Right Now? Part Deux!!

Yep, as a spread. And know: it's at it's best with just cooked eggs and room temp butter, so everything is at a perfect point. It keeps fine; it's just *perfect* with eggs fresh out of the pot.

And I lied. I don't just make this at the holidays and in quantity. I have secret liaisons with small-quantity egg butter on a regular basis.

Nov 16, 2013
cayjohan in General Topics