What can you expect in the Food Thread on PF?

[Evo]

Well, this post is illustrated. I like making them because it makes the house smell good. Even Duke likes them - chipotle, paprika and all.

You can come here and make them anytime. And the picture is great.

I'm finding myself repeating things. Evo Child loves to cut me off and tell me "ok, I know, you already told me". But did I tell you *this*? "mommy, no one cares". I think I will have that engraved on my tombstone.

 

[turbo]

I'm still refining the "recipe" on the croutons and trying to dial in the right cube-size, temperature, time, etc to get crispy without hard and dry. I can't post quantities, though, because if I get anal and start measuring stuff, it comes out wrong. With all my sauces, marinades, casseroles, etc, I just "wing it".

My mother was the same. I had an aunt who ran a catering business out of her home, and she was always asking my mother for recipes of her best dishes, and when my mother tried to nail down quantities, etc for dishes that she normally just made on the fly, my aunt would screw up the dishes and accuse my mother of not telling her everything because the dishes came out wrong. What's worse is that my mother's brother would praise her food to high heaven, really ticking of his wife. Thanksgivings could be tense when relatives asked which dishes my mother had cooked and then piled them on their plates preferentially.

 

[dlgoff]

I think I will have that engraved on my tombstone.

If you're like me, you'll probably forget about it by tomorrow.

Edit: Oh. Before I forget, it could happen sooner; like 5 minutes.

 

[turbo]

If you're like me, you'll probably forget about it by tomorrow.

Edit: Oh. Before I forget, it could happen sooner; like 5 minutes.

I had a snappy comeback composed, (I think). OK never mind. Anybody for shuffleboard?

 

[Evo]

I was looking for more deer recipes and found this site. These look great!

http://www.askthemeatman.com/recipes.htm#venison tenderloin

I'm going to check out their other recipes, but wanted to share the link.

 

[dlgoff]

Hmmm. The Venison Strips looks the best to me. I would let them marinade over night though. And I would use the loins/back-straps.

 

[Evo]

Looks like the 4th will be washed out if the weather forecast comes true dl. Did you have any plans to cook outside?

 

[dlgoff]

I haven't really made any 4th plans Evo. But when it comes to cooking, I do better with inside cooking.

 

[Evo]

After looking at the meat website, I want to dig a pit and roast a pig. I have never had a whole pig roasted to crispy perfection and every time I see Anthony Bourdain or Andrew Zimmern ripping pieces off of one I just ge all jiggly inside.

 

[HeLiXe]

food! I really like the chicken Madeira from the cheesecake factory and I have been looking for a good recipe on the sauce.

 

[Evo]

food! I really like the chicken Madeira from the cheesecake factory and I have been looking for a good recipe on the sauce.

I've never tried it, but here are some recipes that claim to be clones.

http://www.recipezaar.com/recipe/Copycat-Cheesecake-Factory-Chicken-Madeira-188770

http://www.recipezaar.com/recipe/Chicken-Madeira-79656

http://www.cdkitchen.com/recipes/recs/512/Cheesecake-Factory-Chicken-Mad109027.shtml

There are so many, here's the google link.

http://www.google.com/search?source...S339US339&q=chicken+madeira+cheesecake+recipe

That will cost you $1.95 in unmarked pennies. I can't continue to look these things up for free.

 

[HeLiXe]

Thanks Evo! I found some on the web but was wondering if anyone here ever tried them. I'll take a look at the ones you found.

unmarked pennies are in transmission.
http://www.niderost.com/coins/1847_LargeCent.jpg"

 

[Astronuc]

Recipe: Grilled Zucchini or Summer Squash
http://www.greenthumbgeeks.com/2010/07/recipe-grilled-zucchini-or-summer-squash/

And for Evo when she develops her mushroom and cheese business.

Recipe: Portobello Mushroom and Ricotta Stuffed Squash
http://www.greenthumbgeeks.com/2010/06/recipe-portobello-mushroom-and-ricotta-stuffed-squash/

 

[turbo]

My wife spent $6 on a 15 oz jar of raw, fermented, organic sauerkraut made by "Real Pickles", which I thought was pretty steep. Nope! I just opened the jar and made a roast beef sandwich on homemade beer-barrel rye bread with hot mustard and 'kraut. It's a winner! I haven't had sauerkraut this good since I was a kid. Back then, the sauerkraut wasn't jarred - it was kept in stoneware crocks behind the meat counter of the local grocery store, alongside the kosher dill pickles, etc, and was sold by the pound. Funny - the meat counters in small country markets would be called "delis" today. That's were all the wheels of cheese, specialty foods, and other stuff sold by the pound were available, as well as processed and raw meats.

 

[HeLiXe]

Recipe: Grilled Zucchini or Summer Squash
http://www.greenthumbgeeks.com/2010/07/recipe-grilled-zucchini-or-summer-squash/

Are you vegan Astronuc? I was vegetarian for a a couple of years and vegan for a loooooooong time.

 

[HeLiXe]

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

Have you ever tried sauerkraut and corned beef?

 

[turbo]

:!) I <3 Cheese! When I was a child I used to wish I could disappear in a wheel of cheese like Jerry

Have you ever tried sauerkraut and corned beef?

I like good sauerkraut with nearly every processed meat. Corned beef, salami, Italian sausages, you name it.

When I was a kid, I used to love getting slices of cheese off the big wheels in the meat section. They used to call the extra-sharp Vermont cheddar "rat cheese", and that was my favorite. When my father told me to pick up a pound of that while he was shopping (my mother didn't drive) I knew we were going to have home-made macaroni and cheese, topped with crumbled Saltines. Pair that up with fried natural-casing hot dogs and yellow mustard, and you've got one of my favorite cold-weather comfort foods.

 

[HeLiXe]

I <3 baked Macaroni and Cheese! I like it with fish and tartar sauce tho. But not the sweet tartar sauce...the kind that's more acidic.

 

[Evo]

The Evo Child and her boyfriend wanted shrimp and mussels cooked with lemon garlic butter. So I start it and they take off to go shopping for new sheets.

They've been gone for an hour.

 

[Ouabache]

They've been gone for an hour.

Are they back yet?
Hopefully they picked up a nice vin blanc to go with.

 

[turbo]

Are they back yet?
Hopefully they picked up a nice vin blanc to go with.

They're still auditioning bedding. It could take a while...

 

[flux110]

Separate many egg whites from yolk

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! :)

 

[Evo]

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! :)

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.

Here's a very easy, quick way to do it without a device. Just slightly separate the fingers of one hand, crack the egg into your hand over a bowl and let the egg white slip between your fingers into the bowl underneath, keeping the yolk in your hand/fingers, then slip the yolk into a separate bowl. Repeat until all are separated.

 

[Andre]

Evo's method visual

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[Evo]

That's how my mom taught me. egg shell to egg shell The hand method is messier, but quicker for lots of eggs.

 

[Astronuc]

That's how my mom taught me. egg shell to egg shell The hand method is messier, but quicker for lots of eggs.

That's the method I learned from my mom.

Are you vegan Astronuc? I was vegetarian for a a couple of years and vegan for a loooooooong time.

Omnivorous. Pretty much anything that is edible and somethings that are not.

 

[Quantum-lept]

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! :)

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.

 

[flux110]

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...
The separation will be done by a machine but, how would the machine separate the eggs?

 

[Evo]

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...

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]

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.

Sounds like your on to something here! Thanks for the tips