Posted on 07/01/2020 5:58:39 PM PDT by Jamestown1630
Cooking tasty animals is the husband’s purview.
I just eat them.
One of the first things we learned to make in Jr. High cooking class, was Spam in BBQ sauce, over rice; and it was very good!.
I guess after The War, a lot of people decided that they actually liked Spam.
I bought my little 7” springform pan specifically to fit an Instant Pot, so it would be perfect for the eggs & they will cook more evenly in that shape of a pan. Next time, I’ll line it with parchment paper & wrap with foil (I watched a couple of videos on that today) - that should hold the whites better until they can cook enough to stop leaking.
I did use the eggs I made in the Instant Pot to make the pudding around lunch time. I had cooled the eggs & coconut milk in the fridge. The pudding was good and cold by dinner and all eggy taste was gone by then. I have to confess that I OD’d on it (probably ate a good cupful) .... the pudding became dinner because it’s so filling.
The pudding sounds like it would have been a good dish for me over the past week ;-)
Yes .... it’s “easy” eating, good for a sore mouth, tooth or whatever ails you!
I’ve had that at parties, and it was very good.
Instead of the ramen noodles, you can also use what Indians (dot, not feather) call ‘mix’ or ‘mixture’ - it’s sort of a crunchy snack thing:
https://en.wikipedia.org/wiki/Bombay_mix
That sounds interesting. Is it very spicy?
The ones I’ve had were mildly spicy or very spicy. In recent years, we’ve seen them in the supermarket, on the aisle where they sell Indian stuff, so you may be able to find and try it.
Thanks!
In our neck of the woods, bears were never a problem.
Coyotes and bobcats ruled the roost. Now that we’ve moved, missed are the deer which come up to feed, and the racoon family walking through the field picking grasshoppers from the green leaves. Old Mother Nature.
Do enjoy the Explore.org site. So much to see in animals and America.
I guess I just have terrible luck with hardboiled eggs. It doesn’t matter if they are fresh, one week old, two weeks old, started in cold water, with/without salt/vinegar or ice water bath - they NEVER peel well. The IP version is the best I’ve ever tried. I also saw a demo where the cook placed cut up potatoes in a steamer basket in the IP with 1 1/2 cups of water and placed the eggs right on top of them and pressure cooked them together for seven minutes. I’m thinking I’ll give it a try next. I usually boil whole red potatoes in salted water on top of the stove for about 20 minutes but they can get mushy from the water. I’m thinking pressure cooking them will prevent that from happening since they are steamed rather than immersed in the water.
What dressing do you use? I usually whisk half mayo with half sour cream and add a little dill weed and salt and pepper then mix it into the potatoes, eggs, onions and celery. Never really liked pickles in it.
Also...I don’t peel my potatoes. I use the red new potatoes and they come out fine peel and all. It’s a thin skin anyway and it’s a lot of trouble peeling them.
Sweet Baby Ray’s is our favorite, too!
I wonder if putting cling film (Glad Wrap) on the inside of the springform pan would work for the egg loaf? Then you can just lift it out after it's cooked. I'll have to be brave and try it.
Like the saying goes: “If God didn’t want us to eat animals, how come He made them out of meat?” ;o)
Test
Traditional
Dill Pickle
Three Mustard Green Onion
I think I like the Three Mustard one the best and it has three main ingredients which means it goes together faster - potatoes, hard-boiled eggs, and green onions.
The Russians call theirs Olivier and I think I’ll try that if I can. It features the usual with dill pickles, shredded carrots and peas.
Now I have a passion for Greek style almost anything and will try to come up with some Greek Pasta Salad. I guess I can skip trying for a Greek version of potato salad. I also got some Dukes mayo to try and an Instant Pot but haven’t used either yet.
The dressing for potato salad I settled on is half Miracle Whip and half Hellman’s. My mother used to make her own dressing in a double boiler. It was good, too, but I don’t bother with it.
And speaking of BBQ sauce I have used Cookies Original for years but got some KCF? to try.
I hope you feel better soon.
My favorite summer pasta salad has the following:
Mini penne, olive oil, diced red onions, diced tomatoes, sliced cubanella peppers, arugula and salt to taste.
I wish I had some arugula right now because i’ve been craving it. Maybe next time I go to the store.
When I was doing a little research on how to keep the pans from leaking, someone suggested using plastic wrap, but others commented that it would melt.
If you are going to try it, I’d use some that is microwave “safe”. Plastic (the more I look into it) isn’t a good thing to heat up. I no longer use plastic containers for anything hot - use glass. Plastic is ok for freezing foods.
Again, in the comments on one site, someone said they put the bottom in the pan upside down .... less leaks & easier to cut the cheesecake. Several people said they did the same thing. I might have to check that out with my pan.
The last ‘fix’ I saw, someone said they used a blowtorch to seal their pan! LOL That sort of defeats the purpose of a springform pan .... but they seemed happy, so whatever floats your boat (no pun intended with your screen name) :-)
I LOVE oysters. Traditionally, our family eats them fried & I especially enjoy lots of ketchup on them. Since I’ve gone 98-99% ‘carnivore’, I don’t do ketchup, even making it myself from various recipes it still has too many carbs for the way I’d use it, plus I’m allergic to nightshades & try to avoid them. I can still fry using an egg wash & almond flour or crushed pork rinds, but I’ve been looking at “baked” recipes.
So yesterday, I scored two pints of oysters that were marked down to half price because the expiration date is today. Now, finding a recipe is even more important & I lucked across the one below that I’m going to try, with a few modifications:
Mayo - I’ll make my own - I do not eat commercial mayo.
Chili sauce - using Huy Fong Foods Chili Garlic sauce which has no sugar in it. It’s pretty spicy, so I’m not sure if I’ll add any extra tobasco or some of the other spices.
Bread crumbs - I’ll use crushed pork rinds.
Oysters are considered ‘carnivore’ and are also a great source of zinc. I’ll have to report back how this recipe turns out :-)
BAKED OYSTERS REMICK
INGREDIENTS:
12 -15 raw oysters, shucked (reserve the cupped end of shell) NOTE: I don’t have the shells, will use a gratin pan.
1 cup mayonnaise
1/4 cup chili sauce
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 dash Tabasco sauce
2 -3 slices bacon, cut in 1 inch pieces
1/2 cup breadcrumbs
1 tablespoon minced parsley
1/2 - 1 lemons (optional) or 1/2-1 lime, sliced (optional)
DIRECTIONS:
1. Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.
2. Dip oysters into seasoned mayonnaise until thoroughly coated. Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.
3. Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked. The amount of time is dependent on your broiler. I have several settings.
4. Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.
5. Garnish with parsley and slice of lemon or lime before serving.
Source:
https://www.food.com/recipe/baked-oysters-remick-410602#activity-feed
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