Food Pron: Recipes and Techniques.

[Que]

Today, I made the obligatory Egg Salad.

I only needed a handfull of hard boiled eggs so I just boil them the traditional way. Alton Brown had an interesting technique where he took a damp tea-towel,l placed it on the oven rack and then put his eggs on that at 320 degrees for 30 minutes.

My egg salad was simply sliced, boiled Eggs, Mayo, dash Mustard, finely minced Bread & Butter Pickles. I do like a little crunch in my egg salad so I normally like bits of Celery or Sweet Vidalia Onion. Some crumbled bacon never hurts.

 

[NightL]

Food Pron?

 

[Que]

Net speak for back when filters cared about the word porn. I was going to take it a step MORE obscure and name it "Food Prawn".

 

[silverwhisper]

i'm not a fan of relish, but when i make it i'm fond of a pinch of cayenne. mincing onion might be nice for those who prefer a smoother mouth feel.

ed

 

[Que]

i'm not a fan of relish, but when i make it i'm fond of a pinch of cayenne. mincing onion might be nice for those who prefer a smoother mouth feel.

ed

That's an interesting addition. I do like cayenne and paprika on deviled eggs...not sure why I have never thought to add to egg-salad.

I'm not a huge fan of actual relish either..I think it's made from failed pickles.

In this case I went with sweet, but since then, I had 3 eggs left and not enough of my "relish" so I minced-up some garlic-y Kosher dill spears. Nice crunch and interesting bite to the second batch.

That got me to thinking, I love Tsatziki, so maybe another time I will try cucumber, fresh dill, and crushed, fresh garlic for bite.

I am not a fan of the sulfur in the hard-cooked yolk, but I've made egg-white only and the texture is off. I vaguely remember there is some technique that might reduce the sulfur? Or did I make that up?

 

[baltimoreblues]

You can reduce the sulfur by removing the pot from the heat source immediately after it boils. Base the length of time post-boil on the size of the eggs: 11 minutes for medium, 13 for large, no longer than 15 minutes for extra large.

After that time, carefully place them into an ice water bath to cool.

You can still eat them with ham, even if they aren't green anymore.

 

[drinkz]

Great Job Query - You are the Man

Just dropping by to promote my thread on the way out.

 

[silverwhisper]

baltimoreblues quoth:
you can still eat them with ham, even if they aren't green anymore.

wish this version of lit allowed repping of posts cuz any reference to dr. seuss deserves mad rep.

ed

 

[JustaSCOUNDREL]

Supposedly sulfur free boiled egg yolks.

Cold water in pan, add eggs, bring to a boil, turn off heat immediately, allow to cool in the same pot and water until cool enough to handle.

I have not tried it myself, but I saw the same thing mentioned on several different cooking shows a few years ago. I'll likely try it in a few days (maybe)

Mike

 

[Que]

wish this version of lit allowed repping of posts cuz any reference to dr. seuss deserves mad rep.

ed

Because you quoth green eggs, not spam.

 

[baltimoreblues]

BaltimoreBlues Apple Crisp

Indeed.

But thanks for the compliment in any case.

I'm happy to find a food-related thread that's actually about... Food.

Any special Easter recipes someone wants to share?

Here's my contribution.

BaltimoreBlues' Easter Apple Crisp:
Ingredients: 4 large apples (peeled, cored and slices thin), 1 cup brown sugar (divided), 1 cup oats, 1/3 cup flour, 1 stick of butter, 1 tbsp nutmeg (divided), 1 tbsp cinnamon (divided).

1. Preheat oven to 350. Coat an 8 x 8 baking dish with cookie spray or butter
2. Toss the sliced apples with 1/2 tbsp cinnamon, 1/2 tbsp nutmeg and 1/3 cup brown sugar. Place into baking dish. Taste an apple before placing it into the dish. If it's a tart variety (Granny Smith, for example) you may want to dust the apples with white sugar to add extra sweetness.
3. For the topping, mix the remaining ingredients. Knead by hand or mix with a fork until the topping is moist and crumbly. Spread evenly across the top of the apples.
4. Bake for 20-25 minutes until the edge of the topping begins to caramelize slightly (turning darker brown).
5. Serve warm. I think vanilla ice cream makes a nice addition.
6. Watch your significant other take a spoonful then remove their underwear and throw them in your face. This will be a subtle hint they enjoyed your dessert and would like to reward you.

Note: This dish is best served after a romantic dinner for two. It is not recommended for pot-luck dinners at church, family reunions, or post-funeral refreshments. The author takes no responsibility for accidental couplings with your second-cousin twice removed. You have been warned.

 

[drinkz]

This is why Query spends so much time here.
When your []dick looks like this[/URL], you have to spend your entire night here.
The real world won't touch you.

 

[silverwhisper]

since miles long inquired about how i make it...

ed's chili:

1 lb ground beef
1 tsp, oregano
chili powder, 2-3 tsps (to taste)
cayenne powder, several dashes (to taste)
1 large white onion, chopped
4-6 cloves, garlic, minced
1 bell pepper, diced
1 can, black beans
1 can, red kidney beans
1 can, crushed tomatoes
salt, pepper to taste

add 1/3 of the oregano and chili powder while browning & seasoning the beef. soften the onion and garlic together. once softened, add first the tomatoes, then the rest.

i generally serve with a side of rice, some sour cream and some shredded cheddar cheese. maybe some chopped scallion if you're feeling it.

ed

 

[Miles Long]

since miles long inquired about how i make it...

ed's chili:

1 lb ground beef
1 tsp, oregano
chili powder, 2-3 tsps (to taste)
cayenne powder, several dashes (to taste)
1 large white onion, chopped
4-6 cloves, garlic, minced
1 bell pepper, diced
1 can, black beans
1 can, red kidney beans
1 can, crushed tomatoes
salt, pepper to taste

add 1/3 of the oregano and chili powder while browning & seasoning the beef. soften the onion and garlic together. once softened, add first the tomatoes, then the rest.

i generally serve with a side of rice, some sour cream and some shredded cheddar cheese. maybe some chopped scallion if you're feeling it.

ed

That sounds delicious, ed. We should have a Literotica Chili Festival!

 

[unregistered]

 

[Que]

Rice to go with Ed's Chilli:

I like a good, Asian, short-grain rice, but for this I guess any will do...

I C rice.

Have the right amount of water for that type of rice ready.

Put it in a fat-bottom girl's sauce pan. Add some oil to coat the grains, I like olive for flavor, but you are better with canola or peanut because there's a fine line between toasty and del scorcho.

Crush a garlic clove (or two) with the back of your heavy knife. toss it in along with one bouillian cube...I like chicken...doesn't matter you want the salt.

keep that moving in the pan on high heat...don't let it smoke...lift off the heat as needed to keep it under 350 degrees or so...you are basically making popcorn with rice...except it doesn't pop.

When you are just sure that anymore time is going to burn it...

You can add a dollop of tomato paste..I never have it handy and don't want to open a can for basically color..other things like spaghetti sauce or crushed tomatoes just isn't right.

Finely minced cilantro adds a nice note, and will usually float to the surface and make a nice presentation if you are serving from the pan.

Toss in the water...(chicken stock is GREAT for this, but lower salt, if you used the cube.)

Make sure it is a full boil, cover it remove from heat and don't peek at it.

Serve your guests the middle, save the golden crusty bits for yourself.

edit: this got me hungry so I foraged around the bunkhouse...only an old bag of American Long Grain. Probably a couple of seasons old. It calls for 2 cups of water to one of rice for that variety. The 1.5 to 1 varieties have more water content, cook quicker and the lower volume of water added to the searing oil brings it to temp faster for a more consistent result.

Even really good rice is inexpensive...why skimp there?

 

[GrrlFriday]

Tomato paste freezes well, query, if you have some small, clear containers handy.

 

[silverwhisper]

miles quoth:
that sounds delicious, ed. we should have a literotica chili festival!

thanks dude and that's an awesome idea!

crap, i forgot 2 items from the recipe:

1. half an anchovy fillet. only half. yes, seriously. in the volumes we're talking about, you won't notice it's there: it'll just form an interesting extra layer of flavor.

2. cumin, 3 tsps. i don't know how i forgot that. it ain't chili without cumin.

j queried:
ed, do you use a green bell pepper? red? your recipe sounds yummy!

why thank you! i favor green--but it's gotta be diced so that it basically disappears and doesn't look ugly in the bowl. and yes, it does.

j queried:
i'm game for a chili festival, although mine is simpler.

now j, you can't just say stuff and not share!

query, that rice sounds tasty. we usually use the rice cooker* for this, but your method sounds good. i like the addition of cilantro--and i see you know the joys of what koreans refer to as "yellow rice". it's much-prized in korean (and i'm sure other asian) households. :>

ed

*rice cookers are indeed unitaskers and there's a good, alton brown-based reason to avoid such specialized gear in your kitchen. but when you grow up in a korean household, some things are unavoidable and when i got married, my mother insisted on giving us one. the thing works like a champ, though.

 

[drinkz]

Just dropping off a picture of Query floating a potato in vomit.



Seriously, what is that nasty sauce?

 

[Emerson40]

Drinkz where did your dinner thread go?

A peer reviewed consensus has established it doesn't give two beans about it, or the antagonistic toerag that started it.

 

[drinkz]

Drinkz where did your dinner thread go?

It's still there. Query just spammed about 50 threads to have his pathetic name on every post on the front page. Wasted his whole evening on that ]. I think I bumped it back up to the front.

A peer reviewed consensus has established it doesn't give two beans about it, or the antagonistic toerag that started it.

Oh, is the baby mad at me? Good. It's nice to aggravate to babies. I can smell your soiled diaper from here.

Speaking of babies... Did poor, pathetic, Query spend his evening whining to admin about me? Seems he can start the shit, but can't take it?

 

[Emerson40]

Mr Whisper, I was going to ask about cumin, but you caught it.

Just a general note to add (not addressing anyone's chilli specifically - even J's that has not yet been shared) about chilli recipes, something I do with mine that has earned praise from those who have tucked into a bowl or two.

A good chilli has a nice balance of heat and spice (they are not the same thing), and a nice way to add some flavour complexity and layers to both heat and spice is to add some chili peppers.

A finely chopped jalapeño pepper or two added to the chilli can bring some mild heat. Remove the seeds and veins before chopping for less heat.

I also add an ancho chili pepper (a dried poblano pepper) that I crush and grind in a mortar and pestle. You could use a food processor if you want, but I think using the mortar and pestle promotes more flavour by releasing the natural oils of the pepper. Sometimes I crush a few whole peppercorns and cumin seeds in with the ancho pepper. The ancho has a slightly smokey flavour (just a hint really) but really adds some depth of flavour that plays well off the brighter flavours of cilantro and green onion, and compliments the sharper bite of shredded cheddar and tomato base.

 

[silverwhisper]

i really like what you have to say there, em.

i heartily approve of ancho chilis. i don't often have anchos in the pantry but yeah, nothing like the smoky quality anchos add, if you ask me. re: mortar & pestle...i'm kinda lazy when i cook so i probably wouldn't bust that out but i bet you get some really good results that way.

although i'm a serious chili-head, i prefer to leave the heat level customizable.

ed

 

[Que]

I'm thinking of sponsering "Green Day." Not the band...a day with all green tinted dishes.

A lot of children don't like things that are green, yet delicious. Split pea soup with ham hocks for example. Guacamole looks odd in color and texture but is just about the best thing on Earth.

I'll have to post my recipe for Chille Verde. As long as I don't call it green chili maybe It won't offend those with less mature palates.

 

[drinkz]

Just stopped by to drop off Query's rendition