- #2,626
HeLiXe
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turbo-1 said:That's were all the wheels of cheese
:!) I <3 Cheese! When I was a child I used to wish I could disappear in a wheel of cheese like Jerry:tongue2:
Have you ever tried sauerkraut and corned beef?
turbo-1 said:That's were all the wheels of cheese
I like good sauerkraut with nearly every processed meat. Corned beef, salami, Italian sausages, you name it.HeLiXe said::!) I <3 Cheese! When I was a child I used to wish I could disappear in a wheel of cheese like Jerry:tongue2:
Have you ever tried sauerkraut and corned beef?
Are they back yet? :uhh:Evo said:They've been gone for an hour.
They're still auditioning bedding. It could take a while...Ouabache said:Are they back yet? :uhh:
Hopefully they picked up a nice vin blanc to go with.
There are egg separators you can buy, basically little cups with a spout near the bottom that let's you pour out the egg white and leaves the yolk in the cup.flux110 said:Hi everybody!
I have a rather awkward question.
How do i separate the egg whites from yolk if a want to separate many eggs at the same time. The eggs comes in a platform body of 6x6 eggs (see attachment).
I have tought about it some either by making a small hole and sucking the egg white out or maybe the egg white and the yolk have some difference in weight so the yolk would drop to the bottom of a bowl?
Have a nice weekend everyone! :)
That's the method I learned from my mom.Evo said:That's how my mom taught me. egg shell to egg shell The hand method is messier, but quicker for lots of eggs.
Omnivorous. Pretty much anything that is edible and somethings that are not.HeLiXe said:Are you vegan Astronuc? I was vegetarian for a a couple of years and vegan for a loooooooong time.
flux110 said:Hi everybody!
I have a rather awkward question.
How do i separate the egg whites from yolk if a want to separate many eggs at the same time. The eggs comes in a platform body of 6x6 eggs (see attachment).
I have tought about it some either by making a small hole and sucking the egg white out or maybe the egg white and the yolk have some difference in weight so the yolk would drop to the bottom of a bowl?
Have a nice weekend everyone! :)
Then you need to go to a factory/industrial bakery that's set up for mass production. But that quantity at once is nonsensical, and we're not getting into a nonsensical scenario.flux110 said:Yes this is the way to do it if you have a small amount of eggs!
But I am talking about a huge amount, 20000 or more and i don't have the time to crack then one by one...
Quantum-lept said:Find a grill slightly wider than six eggs, with spacing between the grill members about 1/4 inch. Slope the grill down to a tray, with another tray under the grill.
The tricky part is breaking the eggs...a bar with six pneumatic cups to lift six eggs at a time over to another bar with six pneumatic cups which affix to the bottom of the eggs.
As backward , bending pressure is applied to the eggs by the bars, another bar is used for striking and breaking the eggs near their center line, allowing the contents to flow out and over the grill. The contents will flow down the grill, with whites falling through the grill and the yolks sliding off the end into another tray. Near the lower end of the tray there should be one or more perpendicular, flat members to cut the white from the yolk.
There you gots it!..Simple!..(:
Of course a good fry cook could probably do it all much quicker, with an egg in each hand, dropping contents onto the separation grill.
Evo said:Then you need to go to a factory/industrial bakery that's set up for mass production. But that quantity at once is nonsensical, and we're not getting into a nonsensical scenario.
Astronuc said:Omnivorous. Pretty much anything that is edible and somethings that are not.
I like eating pickled food, but I've always been afraid of making it myself.. the above description does not helpBorek said:In a few days the brine will get cloudy - that's correct. If there is anything floating on the brine surface it can get covered with mold - it is better to avoid it, but it doesn't mean that the cucumbers are spoiled. Remove the mold. As long as they smell sour and don't stink they are OK. After 10 days/two weeks they should be already tasty, even if not fully fermented yet. They may be slimy to the touch - don't worry if they smell good. You may wash them before eating.
Monique said:I like eating pickled food, but I've always been afraid of making it myself.. the above description does not help
Aren't you afraid of growing the wrong bacterium and causing food poisoning?
Kirby is excellent!Borek said:I have never seen gherkins (or I didn't know I have seen them), but according to wiki picture they have different skin: http://en.wikipedia.org/wiki/File:Gherkins.jpg
According to this page:
http://www.foodsubs.com/Squcuke.html
we are looking for Kirby cucumber.
Pickled whole.
Borek said:According to this page:
http://www.foodsubs.com/Squcuke.html
Borek, if you can order the seeds, try out Northern Pickling cucumbers. They are high-yielding, crispy and tart. They have small bumps on the skin topped with tiny black spines, which rub off easily. We pick them when they're small (maybe 4") and pickle them whole for our dill pickles. Northern Pickling is an organic variant bred in Maine and the plants are extremely cold-tolerant, which is great for late season harvesting. Johnny's Selected Seeds carries them, but maybe you can find a source locally. This is one of those plants that fruits more heavily if you pick the cukes regularly before they get big.Borek said:I have never seen gherkins (or I didn't know I have seen them), but according to wiki picture they have different skin: http://en.wikipedia.org/wiki/File:Gherkins.jpg
According to this page:
http://www.foodsubs.com/Squcuke.html
we are looking for Kirby cucumber.
Pickled whole.