You really know how to make something sound good. :yikes:
I assumed everybody knew the ingredients. I ate chorizo for years before I read the label. I don't know why, but chorizo without glands and nodes isn't the same. There's just something missing.
When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.
If you ever make it to a SE shoot, you'll be in heaven while eating at the restaurant at the hotel.
Yeah, I need to get to one; one of these years. Or the few of us on this side, need to start a NW shoot. :tooth:
When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.
For me, fried in a little butter, olive oil, or bacon grease if I have some. Over medium with buttered toast or an english muffin to sop up the yolk. 1 or 2 tops for me, but I could eat them every day.
a few things for cooking the perfect fried egg...
1: after you crack it in the pan take a fork a pull the whites out from the yolk a bit, this makes it so the whites spread out and cook so you don't get any of the snotty whites with your perfectly runny yolk.
2: invest in a good pan (not expensive, just the right tool for the job) and learn how to flip the eggs with it. About 6" wide, with sides rounding to vertical. Practice the wrist flip, It's worth it. I can turn out perfect fried eggs every time with a little flip of the wrist.
3: ingredients matter. Get good eggs. From your back yard or farm, from a friend, from the store if you have to but get good ones, cage free, vegetarian fed, etc. Kosher salt and a pepper grinder. No iodized table salt or canned pepper.
Bacon and egg pie.
Line a flat dish with puff pastry, put a layer of bacon in the bottom, break enough eggs to cover the bacon, put another layer of bacon on top, keep making alternate layers of eggs and bacon till the dish is almost full add salt and pepper to taste as you put the layers in. Cover with puff pastry, brush with beaten egg and bake in the oven till cooked.
You can add other things like onions, potato cubes, fresh green beans etc.
Great to cut into slices and take fishing or hunting.
Another dish to make...........
Hardboil a dozen eggs, cool and de-shell them and cut them into quarters. Boil a few potatoes till they are part cooked then cut them into rings. Make a white sauce.
Put a layer of potato rings in a casserole dish, throw a layer of quartered eggs on top, pour enough white sauce to fill the gaps. Continue the layers until the dish is full. Cover the whole thing with about a 1/4 inch 0f bread crumbs and then grate a layer of your favorite cheese on top. Bake until done. You can also add fresh greens, onions, mushrooms etc to this............
Serve steaming hot on cold nights as an accompaniment to steak and veges........it will warm your belly.
Oh, and I fry eggs in olive oil. ( Dont have butter or dairy products in the house to keep my cholestrol down.) Enough oil in the pan to almost float the eggs and cook them on slow heat. After the whites are almost cooked I spoon hot oil over the yolk until the yolk skin is cooked but the yolk is still runny. If you have the oil too hot you will end up with crispy edges which are a no-no.
.......Another way to pan fry eggs is to get a thick piece of bread, use a glass or a pastry cutter to cut the centre out of the bread, place bread in a hot buttered pan ( I use an olive oil based spread) and break an egg into the hole. Give it about 90 seconds then flip the bread with the egg in the centre. Cook until done. Serve with bacon slices.
Cut the corners off the pan fried bread and use it to soak up the yolk. Its a great way to serve eggs to young kids as you can get them to cut out shapes in the bread using pastry cutters.
Still enjoying the trip of a lifetime and making the best of what I have.....
Anything but poached. I can only do soft boiled if it's in ramen.
- NEVER use pam or any cooking spray in a non-stick pan. It will clog the pores of the surface and ruin it faster. Current pan is two years old just now showing signs of losing it's touch. Use cooking spray and you'll be lucky to get 6 months out of it.
-You have to use lots of lube and a VERY thin & wide spatula to do over-easy eggs.
One of my favorite comfort foods is a couple or three hot hard boiled eggs in a bowl with butter, salt, and pepper with decent toast. Fried hard otherwise. Scrambled is okay. I add a splash of milk and try not to overcook. Take them off just before you think they are done. Carryover heat will do the rest.
Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery. Winston Churchill
“A gun is a tool, no better or no worse than any other tool: an axe, a shovel or anything. A gun is as good or as bad as the man using it. Remember that.”
I pretty much avoid eggs for breakfast. They're O.K. in corn pone and cakes, but not much else. When you've eaten powdered scrambled eggs for breakfast for the majority of 4 years aboard ship, you form a distinct dislike for hen fruit, even when its fresh.
“I refuse to answer that question on the grounds that I don't know the answer” ― Douglas Adams
I pretty much avoid eggs for breakfast. They're O.K. in corn pone and cakes, but not much else. When you've eaten powdered scrambled eggs for breakfast for the majority of 4 years aboard ship, you form a distinct dislike for hen fruit, even when its fresh.
When I was overseas, in the chowhall if you ordered sunny up or overeasy, you got real eggs and if you got an omlet or scrambled, you got powdered. Same with milk, if you got low-fat, it was real in a little carton and if you got whole milk, it was powered from a dispenser.
I make a pretty mean green chorizo. Awesome stuff.
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 11/2 pound (3 generous cups)
INGREDIENTS
1 large fresh poblano chile
1 or 2fresh serrano chiles, stemmed and roughly chopped
1medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
1 1/2pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
3 tablespoons spinach powder (available on the internet or I use a handful of baby spinach)
2 teaspoons salt
INSTRUCTIONS
Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
In a large bowl, combine the pork with the green seasonings, spinach powder, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Cover and refrigerate for several hours before frying to sprinkle over queso fundido, into soups or over huevos rancheros.
Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery. Winston Churchill
Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery. Winston Churchill
I assumed everybody knew the ingredients. I ate chorizo for years before I read the label. I don't know why, but zo without glands and nodes isn't the same. There's just something missing.
Yeah, it's like eating tuna with all the dolphin meat and rat turds removed...bland. :tooth::tooth:
Yeah, it's like eating tuna with all the dolphin meat and rat turds removed...bland. :tooth::tooth:
Exactly.
I've had "white boy" chorizo and the texture and flavor is just a bit off.
I've made my own chorizo from various recipes and again, something is off.
It simply cannot be replicated without the glands and nodes.
Disgusting to some, awesome to others 😁
When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.
I've had "white boy" chorizo and the texture and flavor is just a bit off.
I've made my own chorizo from various recipes and again, something is off.
It simply cannot be replicated without the glands and nodes.
Disgusting to some, awesome to others
Yeah, kinda like those hot dog weinies from my youth that were made from lips, ears, ass holes, and udders, and dyed red. Or the 'brick' chili (mostly lard) that my mom would buy for an easy-cook meal, but my dad and I would use it up by slicing it and eating it on crackers.
I am a fancy and sophisticated woman, ****...I'll curtsy if I want.
We had a curtsy in a troupe choreography I was in once. Kept screwing it up as I *always* curtsy right foot back - but my position in the choreography necessitated curtsying LEFT foot back!
-Zorba, "The Veiled Male"
"If you get it and didn't work for it, someone else worked for it and didn't get it..."
We had a curtsy in a troupe choreography I was in once. Kept screwing it up as I *always* curtsy right foot back - but my position in the choreography necessitated curtsying LEFT foot back!
Yeah, kinda like those hot dog weinies from my youth that were made from lips, ears, ass holes, and udders, and dyed red. Or the 'brick' chili (mostly lard) that my mom would buy for an easy-cook meal, but my dad and I would use it up by slicing it and eating it on crackers.
Speaking of lips and 'holes.
When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.
I had a small flock whose sole function was to debug the garden...during hopper season, three of them would work the rows...one on either side and another up the middle...as described...little velociraptors...voracious hunters that did a great job....
Yep, the keep it debugged and also WELL FERTILIZED! Nothing like Chicken Crap for fertilizing. I had an old supervisor who had a system for his garden. He had two garden plots. He had a portable chicken pen with a screen bottom. Well what everu you call that wire with the approximately 1/2 inch square holes. He put it over different areas of his garden and didn't plant that area. The next time he planted the garden he'd move the pen to another areal. He said he moved this pen around the garden and kept it will fertilized without burning it up. Chicken crap is some hot stuff.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Chorizo sounds a lot like Vienna sausage- - - - - -without the can!
Jerry
It's way different, real chorizo is spicy and greasy and ground course like sausage. I know that you eat at the restauant by the hotel that we stay at and half of their breakfast menu has chorizo in it. Try it sometime as they use the autentic stuff so you'll get to see what real chorizo tastes like.
We had a curtsy in a troupe choreography I was in once. Kept screwing it up as I *always* curtsy right foot back - but my position in the choreography necessitated curtsying LEFT foot back!
I hate when that happens.
Yea, though I walk through the valley of the shadow of death,
I will fear no evil: For I carry a .308 and not a .270
Clean brought home a doz of eggs today.
Brown, white, and slightly bluish shelled eggs in the same carton
don't know what kind of chickens were involved; but, they were free eggs.
Clean brought home a doz of eggs today.
Brown, white, and slightly bluish shelled eggs in the same carton
don't know what kind of chickens were involved; but, they were free eggs.
The bluish shells are araucana chickens.
When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.
Replies
I assumed everybody knew the ingredients. I ate chorizo for years before I read the label. I don't know why, but chorizo without glands and nodes isn't the same. There's just something missing.
Adam J. McCleod
Yeah, I need to get to one; one of these years. Or the few of us on this side, need to start a NW shoot. :tooth:
Adam J. McCleod
a few things for cooking the perfect fried egg...
1: after you crack it in the pan take a fork a pull the whites out from the yolk a bit, this makes it so the whites spread out and cook so you don't get any of the snotty whites with your perfectly runny yolk.
2: invest in a good pan (not expensive, just the right tool for the job) and learn how to flip the eggs with it. About 6" wide, with sides rounding to vertical. Practice the wrist flip, It's worth it. I can turn out perfect fried eggs every time with a little flip of the wrist.
3: ingredients matter. Get good eggs. From your back yard or farm, from a friend, from the store if you have to but get good ones, cage free, vegetarian fed, etc. Kosher salt and a pepper grinder. No iodized table salt or canned pepper.
Line a flat dish with puff pastry, put a layer of bacon in the bottom, break enough eggs to cover the bacon, put another layer of bacon on top, keep making alternate layers of eggs and bacon till the dish is almost full add salt and pepper to taste as you put the layers in. Cover with puff pastry, brush with beaten egg and bake in the oven till cooked.
You can add other things like onions, potato cubes, fresh green beans etc.
Great to cut into slices and take fishing or hunting.
Another dish to make...........
Hardboil a dozen eggs, cool and de-shell them and cut them into quarters. Boil a few potatoes till they are part cooked then cut them into rings. Make a white sauce.
Put a layer of potato rings in a casserole dish, throw a layer of quartered eggs on top, pour enough white sauce to fill the gaps. Continue the layers until the dish is full. Cover the whole thing with about a 1/4 inch 0f bread crumbs and then grate a layer of your favorite cheese on top. Bake until done. You can also add fresh greens, onions, mushrooms etc to this............
Serve steaming hot on cold nights as an accompaniment to steak and veges........it will warm your belly.
Oh, and I fry eggs in olive oil. ( Dont have butter or dairy products in the house to keep my cholestrol down.) Enough oil in the pan to almost float the eggs and cook them on slow heat. After the whites are almost cooked I spoon hot oil over the yolk until the yolk skin is cooked but the yolk is still runny. If you have the oil too hot you will end up with crispy edges which are a no-no.
.......Another way to pan fry eggs is to get a thick piece of bread, use a glass or a pastry cutter to cut the centre out of the bread, place bread in a hot buttered pan ( I use an olive oil based spread) and break an egg into the hole. Give it about 90 seconds then flip the bread with the egg in the centre. Cook until done. Serve with bacon slices.
Cut the corners off the pan fried bread and use it to soak up the yolk. Its a great way to serve eggs to young kids as you can get them to cut out shapes in the bread using pastry cutters.
At your age, I am sure you are.
- NEVER use pam or any cooking spray in a non-stick pan. It will clog the pores of the surface and ruin it faster. Current pan is two years old just now showing signs of losing it's touch. Use cooking spray and you'll be lucky to get 6 months out of it.
-You have to use lots of lube and a VERY thin & wide spatula to do over-easy eggs.
One of my favorite comfort foods is a couple or three hot hard boiled eggs in a bowl with butter, salt, and pepper with decent toast. Fried hard otherwise. Scrambled is okay. I add a splash of milk and try not to overcook. Take them off just before you think they are done. Carryover heat will do the rest.
Winston Churchill
NRA Endowment Member
JAY
:vomit:
Jerry
https://m.youtube.com/watch?v=DHaMBCaSEPE
― Douglas Adams
When I was overseas, in the chowhall if you ordered sunny up or overeasy, you got real eggs and if you got an omlet or scrambled, you got powdered. Same with milk, if you got low-fat, it was real in a little carton and if you got whole milk, it was powered from a dispenser.
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 11/2 pound (3 generous cups)
INGREDIENTS
1 large fresh poblano chile
1 or 2fresh serrano chiles, stemmed and roughly chopped
1medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
1 1/2pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
3 tablespoons spinach powder (available on the internet or I use a handful of baby spinach)
2 teaspoons salt
INSTRUCTIONS
Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
In a large bowl, combine the pork with the green seasonings, spinach powder, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Cover and refrigerate for several hours before frying to sprinkle over queso fundido, into soups or over huevos rancheros.
Winston Churchill
No. Hence the GREEN chorizo part of the recipe.
Winston Churchill
Yeah, it's like eating tuna with all the dolphin meat and rat turds removed...bland. :tooth::tooth:
Exactly.
I've had "white boy" chorizo and the texture and flavor is just a bit off.
I've made my own chorizo from various recipes and again, something is off.
It simply cannot be replicated without the glands and nodes.
Disgusting to some, awesome to others 😁
Adam J. McCleod
I am a fancy and sophisticated woman, ****...I'll curtsy if I want.
:tooth:
Getting the edges a bit crusty however....just tastes better to me.
Yeah, kinda like those hot dog weinies from my youth that were made from lips, ears, ass holes, and udders, and dyed red. Or the 'brick' chili (mostly lard) that my mom would buy for an easy-cook meal, but my dad and I would use it up by slicing it and eating it on crackers.
We had a curtsy in a troupe choreography I was in once. Kept screwing it up as I *always* curtsy right foot back - but my position in the choreography necessitated curtsying LEFT foot back!
Yeah...that's the worst.
Speaking of lips and 'holes.
Adam J. McCleod
Yep, the keep it debugged and also WELL FERTILIZED! Nothing like Chicken Crap for fertilizing. I had an old supervisor who had a system for his garden. He had two garden plots. He had a portable chicken pen with a screen bottom. Well what everu you call that wire with the approximately 1/2 inch square holes. He put it over different areas of his garden and didn't plant that area. The next time he planted the garden he'd move the pen to another areal. He said he moved this pen around the garden and kept it will fertilized without burning it up. Chicken crap is some hot stuff.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
It's way different, real chorizo is spicy and greasy and ground course like sausage. I know that you eat at the restauant by the hotel that we stay at and half of their breakfast menu has chorizo in it. Try it sometime as they use the autentic stuff so you'll get to see what real chorizo tastes like.
:jester:
Jerry
Isn't it though? It just sucks! :tooth::roll2::jester:
I hate when that happens.
I will fear no evil: For I carry a .308 and not a .270
Brown, white, and slightly bluish shelled eggs in the same carton
don't know what kind of chickens were involved; but, they were free eggs.
The bluish shells are araucana chickens.
Adam J. McCleod