Addendum to Weekly Cooking Thread

[ken5050]

Oh, you're supposed to boil the eggs BEFORE you put them in the glass and shake them. Now you tell me...

[ken5050]

Question for the group:

Anyone have a recommendation for a pizza stone. I'd found a few I'm considering, but many of the reviews complain of breaking. Anyone have a fave?

[NorthstarMom]

I really loved my Pampered Chef baking stones. Right up until they broke.

Both times it was my (or my kids’) fault. My third stone, from a department store, was not as good as the PC so there is a difference.

[Jane Long]

This thread reminded me of this...

The EGGstractor!

Unfortunately, it gets poor reviews. Here's one review that offered an alternate method of peeling hard boiled eggs...FWIW...

To peel hard-boiled eggs quickly, CRACK THE SHELL A BIT, BEFORE PUTTING IT IN ICE WATER, OR UNDER COLD WATER. Doing this will get the ice water/cold water IN BETWEEN THE EGG AND THE SHELL, and not just on the outside.

[Liz]

BROWNIE PEANUT BUTTER CUPS

METHOD Combine Duncan Hines Chewy Fudge Brownie Mix, fudge
packet, lge egg, 1/3 c each water, veg oil. Stir/blend 50 strokes. Place 2 tbl
batter in paper-lined cupcake tins. Bake 350 deg 10 min. Set on counter; push mini peanut butter cup into warm centers (even with surface). Bake 5-7 minutes more. Remove to racks. Cool completely.

[ken5050]

Someone at church made several dozen of these for a pot luck last month. They were absolutely DEVOURED in a flash. I'm gonna try the recipe soon: Peanut butter and jelly bars

[Jamestown1630]

Yes, I have to confess to falling for that one, too. I think one egg came out right ;-)

[kalee]

I bought mine from King Arthur Flour.

[Jamestown1630]

I think JRandomFreeper mentioned what he uses for a pizza stone a while back; I’m pinging him. I remember that he doesn’t use the commercial products, because he uses very high heat.

-JT

[ken5050]

Thanks for the info....I’m not necessarily adverse to spending $55 for a pizza stone...as long as it doesn’t break after a few uses. In the various reviews I’ve been reading..there seems to be no relation between price and how long before it breaks. How long have you had yours?

BTW..the Pampered Chef can opener is to die for...Best one I ever owned. Pure magic..

[V K Lee]

No eggs; something better—dark chocolate

If given the choice of eggs or dark chocolate for breakfast...this choice in a landslide -

http://www.acedarspoon.com/dark-chocolate-cherry-almond-granola/
I

[eartrumpet]

None of these egg peeling ideas apply if you raise chickens. When my wife needs perfect looking peeled eggs, she has to go buy some eggs at the store. Fresh ones don’t peel clean.

[Jamestown1630]

No, fresh eggs don’t work. I usually boil eggs for Deviled Eggs, or for a Cobb or Chef Salad. In those cases, eggs work best if they’re safely ‘Old’. But those fresh eggs are wonderful scrambled, or in baking.

-JT

[kalee]

This one is 3 years old. My previous one was from Macy’s and didn’t last a year. The one before that came from Williams Sonoma and lasted 15 about years. I am hoping the one we have now lasts like the WS one did. You could look at theirs too.

[V K Lee]

WEBSITES TO SHARE

Milk Eggs Chocolate
http://milkeggschocolate.blogspot.com/

And this search engine More Of It which lists many food sites now found when searching
http://www.moreofit.com/similar-to/www.foodieview.com/Top_10_Sites_Like_Foodieview/?&page=1

Google has advanced to the New Age
Recipe Finder and Food Blog Search
http://recipe-finder.com/
http://foodblogsearch.com/

And last, an article from the Search Engine Journal where one might wander for hours in all the new Food Search Engines. Of course, third world countries are very impressed (sarcasm off)
http://www.searchenginejournal.com/4-recipe-search-engines-to-find-thanksgiving-recipes/14979/

Explore, it’s what makes life interesting~

[ken5050]

Thanks..I’ll check it out..

[Liz]

Thanks for the cookie link---glad to have the recipe; saw Martha
make them on her TV show but had neglected to get the recipe.

MARTHA'S PINK GRAPEFRUIT AND AVOCADO SALAD
nice addition to your summer salad repertoire

Drizzle butter lettuce leaves and avocado wedges w/ Dressing made w/ 1-2 tb grapefruit juice, olive oil, and white wine vinegar; add ks/p; toss gently. Top with supremed pink grapefruit segments.

[Liz]

I love stacked salads---the beautiful presentation makes a simple
salad more of a meal. Here's how famed Ruth's Chris Steak
House makes its very expensive, very popular stacked salad.

Use julienned iceberg, fresh spinach, radicchio, very thin slices red onion, chopped green olives, sliced fresh mushrooms, chopped hard-boiled eggs, crisp crumbled applewood-smoked bacon, blue cheese crumbles, croutons. Toss w/ fave dressing (Ruth's uses Lemon Basil). Stack on plates; carefully remove stacker. Garnish plate with cherry tomato halves; top salad with crispy fried onions.

NOTE if you don't have ceramic stackers---use clean
tuna cans w/ top and bottom removed (or clean tomato
sauce cans for higher salads). Or lengths of PVC pipe.

[Covenantor]

LOL!

I don’t think I could afford to make it at home with a PVC pipe stacker, though it might be interesting to try.

Thanks ;>)