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04-22-2011, 08:52 PM
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#121
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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Quote:
Originally Posted by Kayelle
Coffee filters! What a great idea! I think I'll leave a stack of them in the microwave as a reminder to use them.
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They work terrific with bowls.
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__________________
If you can't see the bright side of life, polish the dull side.
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04-22-2011, 09:16 PM
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#122
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,743
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Quote:
Originally Posted by Zhizara
They work terrific with bowls.
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I used to use them as chip bowls. They also work for food prep for unsloppy foods.
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__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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04-23-2011, 07:44 AM
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#123
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 2,007
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Here's the cover I was trying to describe. I like the coffee filter idea, too.
__________________
No matter how simple it seems, it's complicated.
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04-23-2011, 11:04 AM
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#124
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Assistant Cook
Join Date: Mar 2011
Location: Zion, IL
Posts: 49
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I like most every fashion of eggs (no balut for me either).
My favorite is over-snotty in place of syrup on pancakes. The more snotty it is, the better. Put three of them on a short stack and chop them all together with a dash of salt... Mmmm...
If making a sammich, I do fried hard w/cheese on wheat toast or English Muffin.
__________________
Everybody has a purpose in life... It's just that your sole purpose in life may be to simply serve as a warning to others.
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04-23-2011, 01:56 PM
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#125
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Head Chef
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
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Maybe someone here at DC can crack this egg for me...
I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.
Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?
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04-23-2011, 02:22 PM
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#126
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 19,874
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Quote:
Originally Posted by spork
Maybe someone here at DC can crack this egg for me...
I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.
Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?
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Hmm, I don't know. I make cornstarch pudding in the microwave, no problem. I just stir every 2 minutes. But the time I tried to make custard, it didn't set. A friend suggested cutting down the liquid and increasing the time. I haven't gotten around to trying that yet.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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04-23-2011, 03:50 PM
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#127
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,743
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Quote:
Originally Posted by spork
Maybe someone here at DC can crack this egg for me...
I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.
Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?
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Sound right...does she start with hot dashi? That would start cooking the egg. Now I want to try that with some straw mushrooms...
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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