What we had for tea last night
Posted: Mon Jul 22, 2013 1:59 am
Hen had a day off, and so decided to try to make something different for tea, she decided on this.
Who's a lucky boy then?
Who's a lucky boy then?
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What we had for tea last night
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Re: What we had for tea last night
Posted: Mon Jul 22, 2013 5:00 am
Oh, and they turned out perfect, with runny yolks!
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 12:55 pm
They look delicious!!
Today I'll mostly be having spam, griddled and tossed in a nice salad.
I'm at the caravan until tomorrow and really don't fancy making a trip to the supermarket and leaving the dogs in the caravan in this heat.
Today I'll mostly be having spam, griddled and tossed in a nice salad.
I'm at the caravan until tomorrow and really don't fancy making a trip to the supermarket and leaving the dogs in the caravan in this heat.
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 12:58 pm
Wow, looks fabulous, but a lot of work for a couple of eggs. (Oh those grapes are sour! Will have to try that recipe, thanks!)
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 1:55 pm
That looks lovely......
I couldn't let that one go....Today I'll mostly be having spam,
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 2:50 pm
They don't look like any kind of tea I ever had. 
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 4:43 pm
Yum, except, I'm not a huge fan of runny egg yolks.
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 5:16 pm
They don't look runny in the final product. Maybe it gets cooked again after its wrapped in that crepe-thing.
And if you don't like runny yolks how can you have quail egg on Ikura sushi? Hmmm?
can't work.
Besides I think its cooking the yolk through that give you those satanic brimstone farts afterwards. Have you ever noticed that?* Ask your swede-friend if he's noticed it.
yrs,
rubato
The sulfur comes from the disulfide bonds which link different strands of protein together. like zo R-S-S-R. Where "R" means "any goddamn thing" in chemistry. its like a variable. Exactly like a variable. Except it refers to elements or molecules instead of numbers.
And if you don't like runny yolks how can you have quail egg on Ikura sushi? Hmmm?
can't work.
Besides I think its cooking the yolk through that give you those satanic brimstone farts afterwards. Have you ever noticed that?* Ask your swede-friend if he's noticed it.
yrs,
rubato
The sulfur comes from the disulfide bonds which link different strands of protein together. like zo R-S-S-R. Where "R" means "any goddamn thing" in chemistry. its like a variable. Exactly like a variable. Except it refers to elements or molecules instead of numbers.
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 5:43 pm
R
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 7:47 pm
The yolks were BEAUTIFULLY runny, warm, moist, and full of flavour, complimented the pasta shell wonderfully. The asparagus and roast pumpkin base contrasted and provided more "bite".
The left over whites were made into pavlova for dessert.
So good we had them again last night.
Hen roped me in when making the pasta this time, great fun. We knocked out a batch of Fettuccine too.
The left over whites were made into pavlova for dessert.
So good we had them again last night.
Hen roped me in when making the pasta this time, great fun. We knocked out a batch of Fettuccine too.
Re: What we had for tea last night
Posted: Mon Jul 22, 2013 9:29 pm
So it didn't give you brimestone farts like hard yolks do? Well thats good.
yrs,
rubato
yrs,
rubato
Re: What we had for tea last night
Posted: Tue Jul 23, 2013 1:17 pm
By removing the Albumen they took the Sulphur out of the picture (from what I have read)...
Re: What we had for tea last night
Posted: Tue Jul 23, 2013 5:11 pm
Ahh it's not how it LOOKS that's the problem here. That's an entirely different sense. I've known people who, after eating hard-cooked eggs, could strip the chrome off a bumper with their effluence.*Rick wrote:By removing the Albumen they took the Sulphur out of the picture (from what I have read)...
yrs,
rubato
*People who quit smoking can do the same thing. I've a co-worker who, we're all hoping, will either give up trying or succeed REAL soon. Wheweeee! even in a well-ventilated cleanroom he's a menace to society!
Re: What we had for tea last night
Posted: Tue Jul 23, 2013 5:13 pm
No farts on fire..............bummer.Rick wrote:By removing the Albumen they took the Sulphur out of the picture (from what I have read)...
Re: What we had for tea last night
Posted: Tue Jul 23, 2013 5:15 pm
The defining characteristic of the effluent is free time 
Re: What we had for tea last night
Posted: Tue Jul 23, 2013 8:13 pm
Re: What we had for tea last night
Posted: Tue Jul 23, 2013 9:05 pm
Soup day at work today, and it's my turn. Every Weds during the winter, all the staff take it in turns to bring in a soup and bread for lunch. (Some actually buy the soup, most buy in the bread!) Today I am making pear and parsnip soup, with walnut bread. Just got my yeast rising. I'm lucky as my shift doesn't start until 12.30 pm, so I can cook everything from fresh in the morning.
Re: What we had for tea last night
Posted: Tue Jul 23, 2013 9:44 pm
Hot water soup never fails to elicit a response.
Re: What we had for tea last night
Posted: Wed Jul 24, 2013 2:55 am
I just caused a major foodgasm for the girls in the office.
Re: What we had for tea last night
Posted: Wed Jul 24, 2013 2:00 pm
I make a great cream of roasted parsnip soup. But not now, that's winter food!
A walnut bread with yeast? Sounds yummy -- I'd ask for the recipe but all those metric measurements make me nuts
A walnut bread with yeast? Sounds yummy -- I'd ask for the recipe but all those metric measurements make me nuts