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Old 03-20-2013, 01:19 AM   #11
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Quote:
Originally Posted by Snip 13 View Post
MMMMM, you make it sound so yummy
my guess is no mayo has never actually had any brains. the response was supposed to be for funny/shock value, however small minded.. lol.

i agree with the omelette/custard idea, leaning towards the dry side, with chunks of softened extra ingredients like mushrooms, onions, etc.
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Old 03-20-2013, 01:30 AM   #12
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Originally Posted by buckytom View Post
my guess is no mayo has never actually had any brains. the response was supposed to be for funny/shock value, however small minded.. lol.

i agree with the omelette/custard idea, leaning towards the dry side, with chunks of softened extra ingredients like mushrooms, onions, etc.
I've had brains I like them but I don't want quiche with that texture

It was funny No Mayo, just pulling your leg!
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Old 03-20-2013, 01:39 AM   #13
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brains are deliciously fattly, but nowhere near cooked eggs, runny or otherwise.
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Old 03-20-2013, 01:55 AM   #14
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I don't think that you mentioned the time/temp for your quiche. I assume that you cooked it in a pre-blind baked shell. For a 9" pan, 350 F for 35 mins works well for me, but I test it with a tooth pick to be sure.
Cheers.
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Old 03-20-2013, 01:26 PM   #15
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Hahaha I've had brains twice it was just a joke. if brains were the texture of quiche or quiche were the texture of brains, I wouldn't eat either ever again. Brain sandwiches mmmm
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Old 03-20-2013, 01:49 PM   #16
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that joke smarts!

i am so smart, s-m-r-t!
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Old 03-20-2013, 02:35 PM   #17
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The texture should be of a velvet custard and the crust should be firm not hard.
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Old 03-20-2013, 02:39 PM   #18
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Don't forget if u had a lot of cheese it may seem softer or wetter and less cooked in my experience
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