Which came first: The Chicken or the Egg?
Why did the Chicken cross the Road?
Anywhoo, a minor Classic today. What the French call a starter:
https://www.deliaonline.com/recipes/books/delias-complete-how-to-cook/eggs-mayonnaise
Not one of my worst efforts. 🙂
Why did the Chicken cross the Road?
Anywhoo, a minor Classic today. What the French call a starter:
https://www.deliaonline.com/recipes/books/delias-complete-how-to-cook/eggs-mayonnaise
Not one of my worst efforts. 🙂
I'm sorry to hear that.
Having looked around a bit, I'm going to assume it's a variation on this theme. (Though I like Jacco's better as it seems more moist).
https://www.bbcgoodfood.com/recipes/cheesy-leek-potato-pie-0
My grandmother's sister used to make savoury eggs for me. Take the yolks from halved boiled eggs and return them after mixing with mayonnaise, and I think mustard and chopped gherkins, I can't remember exactly.
AKA Stuffed eggs, Devilled eggs, Dressed eggs, Russian eggs.
And yes, they usually have the yolk removed, mixed with other ingredients and placed back in the egg white cavity*, often with a piping bag.
*Hint: Always cut the eggs lengthwise or you'll forever be trying to balance the darn things on the plate like my sister in-law once did.
More pasta fagioli! In Lent, my wife's mom would make this for her in their little place in the Bronx without any meat or sausage. Freed of those Lenten obligations:
1 cup pancetta, browned (Whole Foods carries, substitute to your taste)
1 white onion and 3 cloves garlic sweated
1 can cannelloni beans
1 1/2 cups chicken stock
1 1/4 cup of canned tomato
1/2 pound penne
Fresh rosemary to taste
S&P to taste
I don't need to explain anymore. The rosemary really helps the recipe.
Jack
1 cup pancetta, browned (Whole Foods carries, substitute to your taste)
1 white onion and 3 cloves garlic sweated
1 can cannelloni beans
1 1/2 cups chicken stock
1 1/4 cup of canned tomato
1/2 pound penne
Fresh rosemary to taste
S&P to taste
I don't need to explain anymore. The rosemary really helps the recipe.
Jack
If one may point out, your excellent recipe is not entirely meat-free! Surely chicken stock may have inflicted cruelty on Animals! 🙂
I was feeling a bit snacky this afternoon. Ham and Tomato sandwich seemed to be talikng to me:
Very nice. But am considering whether a Cucumber sandwich would have been a better and kinder choice.
Ham is pickled pig meat. I think...
Made egg bhurji...
Fry onions till transluscent, add salt, chopped green chilies, black pepper, ginger garlic paste, stir fry till aromatic smell is released.
Then add finely chopped tomatoes, stir occasionally till they break up.
Then break eggs in the mix, stir slowly till done.
This has many variants...including cheese added.
Made egg bhurji...
Fry onions till transluscent, add salt, chopped green chilies, black pepper, ginger garlic paste, stir fry till aromatic smell is released.
Then add finely chopped tomatoes, stir occasionally till they break up.
Then break eggs in the mix, stir slowly till done.
This has many variants...including cheese added.
Ham is the cut taken from the rear upper thigh. It is then brined in a curing agent that gives it the distinctive red colour. It is often smoked. If it comes from the front leg it is known as a picnic.
Yes, I meant cold cured preserved pork.
Sodium nitrite is one of the curing agents IIRC, 5 degrees C for a week, mostly in the dark.
The same or similar process is used for salami and sausages as well, if I remember...Bacon?
Sodium nitrite is one of the curing agents IIRC, 5 degrees C for a week, mostly in the dark.
The same or similar process is used for salami and sausages as well, if I remember...Bacon?
Here picnic ham is sometimes called shoulder ham. In general I think the shoulder is an underrated cut.
Annual hotdog eating competition. "76 franks and buns in 10 minutes." 😳
https://apnews.com/article/joey-che...thans-famous-c992ddcd43833c92ad63291e9b483662
https://apnews.com/article/joey-che...thans-famous-c992ddcd43833c92ad63291e9b483662
If you have only a week, you would need to use an injection method.
Yes, bacon is often done the same way and only takes a week.
Yes sodium nitrite is a curing agent. It's pre-mixed and called Prague powder or curing salt.
Yes and let's not forget the other part of the shoulder called the butt which is often used for things like pulled pork with it's higher fat count..
I don't know pulled pork. I've seen pictures and I know some cuts roasted will fall apart that way. That's what I like to see on a bread roll with a little gravy.
Pulled pork remains very popular here. It's usually served mixed with a commercial style BBQ sauce and yes, on a bun.
Mmm. It's funny, I was just watching this episode last night. This is the relevant clip from it...
Ok, because my favourite sandwich meat is probably the same cut, but lamb. Sometimes I have mint sauce, which I find is like putting lemon on fish, but sometimes I can go for a sweeter mint jelly.
If you mean the shoulder, I can't side with you. If you buy it whole, you lose weight just trying to get the meat off. If you buy it frozen, already cut into steaks then you need a large BBQ to feed anyone. I need about 4 of them to satisfy me. Mind you, lamb hardly gets cheaper than the shoulder so to each his own.