Labor Day
Labor Day
Happy Labor Day everyone! The Workingman's holiday! I am at SirWildBilleasykill's house and Tasmania is here as well. hope everyone is having a good holiday weekend. remember the Troops here and abroad doing their Duty for us, also our thoughts are with the folks affected by the terrible conditions due to the hurricane.
-
Archangelus
- Posts: 4286
- Joined: Mon Jun 24, 2002 9:01 pm
- Contact:
RE: Labor Day
Ditto.....
How to cook perfect hard boiled eggs
Put the eggs in a pan and cover with cool water.
Begin boiling the eggs and water over high heat.
When the water boils vigorously 2 minutes(Rolling Full Boil), remove the pan from the heat and cover with a lid.
After they sit for 12 minutes, drain the water and put a crack in each egg.
Next cover the eggs with cold water for about 30 minutes.
When you crack the eggs when they are cooling, it allows for the sulfur to escape.
The sulfur causes the green color and the odor.
Always start at the large end first for easy peeling.
you guys may want to get a private chat going if your going to be diddling each others dittos.
Put the eggs in a pan and cover with cool water.
Begin boiling the eggs and water over high heat.
When the water boils vigorously 2 minutes(Rolling Full Boil), remove the pan from the heat and cover with a lid.
After they sit for 12 minutes, drain the water and put a crack in each egg.
Next cover the eggs with cold water for about 30 minutes.
When you crack the eggs when they are cooling, it allows for the sulfur to escape.
The sulfur causes the green color and the odor.
Always start at the large end first for easy peeling.
you guys may want to get a private chat going if your going to be diddling each others dittos.
Here you go Geme, it is easier than it looks
Homemade Mayonnaise
Ingredients
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
Instructions
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.
Yield: 1-1/2 cups
Blender or Processor Mayonnaise
Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.
Homemade Mayonnaise
Ingredients
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
Instructions
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.
Yield: 1-1/2 cups
Blender or Processor Mayonnaise
Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.
Açieeed! style by 