Text 23280, 83 rader
Skriven 2009-04-13 23:32:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: bacon & eggs 476
============================
 -=> On 04-13-09  13:23,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about bacon & eggs 476 <=-

 ML> Indeed. The bacon fat method has the advantage, though, of
 ML> using up a throwaway byproduct.

 DSac> Wait - people throw away bacon fat??

Horrors!  What were they thinking:-}}
 
 ML> See, I'm with you until the immediate drop part. What I'd do
 ML> is to freeze (or at least deep-chill) the egg before frying.

 DSac> Experiments are in order! [g]
 
 ML> For me, runniness should be of the essence.

 DSac> I concur.

Ditto.  One thing I rarely eat is a hard boiled egg.  I don't like the
taste and texture of the hard egg yolk.  I don't mind hard boiled eggs
chopped up into salads or tuna salad though.

 DSac> Alliteratively, I consider proper poaching to be the pinnacle
 DSac> of preparation, producing practically perfect eggs.

Do you poach in a water drop, or in cups suspended over boiling water?

Have you ever had a coddled egg?  They were common in England and we
even have a set of ceramic egg coddlers.  You butter the inside, put a
raw egg in, screw down a metal cover and put into boiling water for the
appropriate amount of time.  Similar to poached egg in result -- firm
white and nice runny yolk.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potatosalata me Throumbes
 Categories: Greek, Salads, Vegetable
      Yield: 4 servings
 
      2 lb Waxy potatoes
           Salt
           Freshly ground black pepper
    1/2 lb Onions; thinly sliced
      2 tb Wine vinegar
    1/2 ts Sugar
      5 oz Kalamatas or thro£mbes
           - (Greek olives)
      2 tb Capers
    1/2 c  Fruity olive oil
      1    Garlic clove; minced
    1/2 c  Minced flat leaf Parsley
 
  Boil the potatoes in their skins in plenty of salted water until just
  tender.  Run cold water over them, drain, and leave to cool enough to
  handle.
  
  To pickle the onions, place them in a saucepan just large enough to
  hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle
  with sugar.  Cover the pan and bring to a boil.  Stir, cover, and
  simmer for 1 minute.  Shake the covered saucepan and put it aside for
  5 minutes to steam.
  
  Peel and slice or roughly dice the potatoes and place in a serving
  bowl. Sprinkle with the olives, capers, and pickled onions - with
  their juice - olive oil, garlic and parsley.  Toss and season to
  taste.
  
                  Source: Recipe from a Greek Island - by Susie Jacobs
                  ISBN: 0-671-74531-X
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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