On Topic Discussion Cooking questions

[smokeshadow]

I have a stove question: does anybody else detest stoves which have the controls along the front, above the door?
I will only ever own a stove where the knobs are on a panel above and at the back of the cooking top. This design seems uncommon now.

On the front-knob type, If you cook with the door slightly ajar, as I often do, the knobs are destroyed by the heat.

A standard drop-in range/oven comes with the control knobs mounted at the back above the cook top. Only those range/ovens that are modified for accessibility requirements have the controls mounted on the front. This is due to reach limits for mobility impaired persons or those utilizing wheelchairs or walkers. Reaching across potentially HOT cooking elements from a seated position is rather hazardous. . .thus the front mounted controls.

 

[rareboy]

We've only had drop in ranges with controls at the front...it is a lot safer than reaching over boiling water etc. to reach them. And easier to clean and care for. Wouldn't trade this feature at all.

Our newest range has nice heavy metal control knobs that I like.

 

[rareboy]

So mes amis.

Devilled Eggs.

For our family BBQ dinner, I threw together some devilled eggs. I wish I had my Nanna's recipe, because I loved them so much.

I finally went to the classics for the base recipe. And added a couple of twists. Like Beluga caviar.

And I found that the trick of adding a tablespoon of soft butter for every six eggs did make the filling richer and more velvety.

Do you have a favourite Devilled Egg recipe? Either from your family or created by you?

I want to try others because we have two more BBQs coming up in the next few weeks.

 

[Kahaih]

/\ My only demand is that they be small eggs --- bite size.

 

[fredroy]

I was looking for something else when I found this. I /really/ could have used this when I young dumb and full of cum and had no idea how to cook beyond making toast and frying or scrambling eggs and frying a can of Spam and making a box of mac&cheese... and tossing in a can of tuna.
Box meals, yeah.

So, here you go. Pass it to the kids. For real. Even if they roll their eyes.
-----
supper in a skillet

1lb of burger
1 can cream of mushroom
1 to 1-1/2 cans of water(from soup can)
3 cups of uncooked egg noodles
1 TBS of worchestersire sauce
1 medium onion

Brown burger and onion, drain greese. In a Bowl mix cream of
mushroom soup ,water and worchestersire sauce. Pour mixture
over meat and onions in skillet add noodles cook on low bring
to boil cover and cook 5-10 min. until noodles are done.
Salt and pepper to taste.
-----

Skip the bowl, mix it all together in your frying pan. A cheap wire whisk works great. You can skip the onion. Dried onions are fine. Onion powder is fine. Swap the egg noodles for any shape of macaroni and swap the cream of mushroom for tomato soup or cheese soup.

Have fun and none of it tastes like plastic like Hamburger Helper. It takes just as long to cook.

 

[rareboy]

hahaha

Student meals indeed.

BTW. We still do a fried Spam breaded with Panko as one of our fave comfort meals.

 

[fredroy]

hahaha

Student meals indeed.

BTW. We still do a fried Spam breaded with Panko as one of our fave comfort meals.

Breaded Spam? Huh. I'll have to try that. I've always slow fried it to brown it and melt out some of the grease. Original Spam only.

 

[fredroy]

My deviled egg mix is simple. I do six eggs at a time. Mash the yolks with a couple of tablespoons of mayo and a heaping tablespoon of yellow mustard. Add in a heaping tablespoon of dill relish without the juice, just pickles. Black pepper to taste. Ok, a little more mayo to cut the salt.

Taste it all through the process. I'm using silverware tablespoons, not measuring spoons.

Smash it all up, spoon into a plastic bag of your choice, I use that fold lock top kind, cut off a small corner and pipe the yolk mix into the whites.

Now..... topping. The pretty red sprinkles... Pimento powder is the standard. But, cayenne pepper works. Ditto for chili powder. After it sets in the fridge for a couple of hours it all tastes the same.

 

[Vannie]

Damn growing up Deviled eggs were pretty much at every party bbq or function.

The filling was very basic with Hellmann's mayo and sweet pickle relish and tiny sprinkle of paprika. Should of been cayenne for the devil part.

I do a filling of Pommery mustard soft butter and Hellmann's mayo. Can flute it through a pasty bag with a star tip to make them look pretty. And a spring of fresh parsley or dill.

 

[fredroy]

Damn growing up Deviled eggs were pretty much at every party bbq or function.

The filling was very basic with Hellmann's mayo and sweet pickle relish and tiny sprinkle of paprika. Should of been cayenne for the devil part.

I do a filling of Pommery mustard soft butter and Hellmann's mayo. Can flute it through a pasty bag with a star tip to make them look pretty. And a spring of fresh parsley or dill.

I can do the pastry bag thing well enough to impress Martha Stewart. But no one here cares if it looks like it was made for a magazine photo shoot. Anyway, stuffing the yolk mi into a baggie and cutting of a small corner works and I don't have all the pastry bag shit to wash.

 

[Alistair]

Damn growing up Deviled eggs were pretty much at every party bbq or function.

The filling was very basic with Hellmann's mayo and sweet pickle relish and tiny sprinkle of paprika. Should of been cayenne for the devil part.

I do a filling of Pommery mustard soft butter and Hellmann's mayo. Can flute it through a pasty bag with a star tip to make them look pretty. And a spring of fresh parsley or dill.

I’ve never heard of the butter in the filling. I’ll have to try it.

 

[Vannie]

I’ve never heard of the butter in the filling. I’ll have to try it.

I didn't either. The original owner of our catering facility was from Alabama so maybe the origin is Southern. We used to do these beautiful boxes lunches that always included two deviled eggs. Wasn't a lot of butter. Just enough to give it a velvety mouth feel

Somewhere Paula Dean is twiddling herself

 

[me203]

I think that's a gas vs electric stove thing. I have electric and the knobs are on a panel behind the burners. I had a crappy GE in one apartment that had a whopping 6 buttons for each burner on the right hand side of the range.

With gas it's all pipes.

That GE must have been ancient. I've heard of those pushbuttons, but I think it's been a long time since they were used.

Some electric stoves do have knobs in front, although it's someting I've only seen on stuff like cooktops. I think every standard fully self contained electric stove I've ever used has the controls on the back panel.

 

[rareboy]

I’ve never heard of the butter in the filling. I’ll have to try it.

I think it is a southern thing.

But Julia Child also put softened butter in hers and it really does make a difference.

I found one recipe from the south where they were called 'million dollar eggs', because of this ingredient.

As Vannie said, they used to be a staple and now I make them because they are a nostalgia thing.

 

[fredroy]

'million dollar eggs'

I googled a bit. Use your usual recipe for deviled eggs but add a tablespoon of butter per dozen eggs. Or two tablespoons of butter. Depends on what site you read. In other words, wing it.

 

[Kahaih]

Butter in deviled eggs? Yuck

There's already plenty of fat/oil in the mayo, thanks much.

And butter would work against that zing/tartness I like. Butter can be a real flavour killer.

 

[fredroy]

I took Home-Ec because I wanted to learn how to cook more than making jello or frying eggs. We made oatmeal cookies once. That was it for the cooking. The rest was sewing. Boring, I knew how to sew. My mom taught me.

This was in Mobile a couple three years after integration. The teacher had a chip on her shoulder for some reason. Being mostly colored or having a boy in her class, I have no idea.
So we had the GE push button ranges and the teacher was droning on how electricity was better than gas yada yada. Same stuff you could read in Popular Science or Mother Earth News. Then she said electricity was "infinitely variable" and I asked how can that be when the stoves here have six push buttons. Infinite would be like the volume control on your radio. Guess who was sent to the office for smarting off?

I lived in a couple of apts with push button GE ranges. One in Avocado Green and the other in Harvest Gold. It was a pain and I spent a lot of time cooking with my $20 set of Sears pots half off of the burner to control the heat.

 

[fredroy]

Butter can be a real flavour killer.

Yes it can be. I put a big pat in a pot of spaghetti sauce to cut the acid and smooth the flavor. Same for chili.

 

[Alistair]

I’ve been buying pickled beet eggs from the Amish market and last night when I was eating one I wondered how it would taste deviled. Would it be sacrilegious to devil an Amish made egg?

 

[fredroy]

I've yet to eat a pickled egg. I've seen them and I think what is that? A boiled egg in dill pickle juice?

Maybe I can find some on my net trip to the Big City.