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Old 04-22-2011, 08:52 PM   #121
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Quote:
Originally Posted by Kayelle View Post
Coffee filters! What a great idea! I think I'll leave a stack of them in the microwave as a reminder to use them.
They work terrific with bowls.
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Old 04-22-2011, 09:16 PM   #122
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They work terrific with bowls.
I used to use them as chip bowls. They also work for food prep for unsloppy foods.
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Old 04-23-2011, 07:44 AM   #123
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Here's the cover I was trying to describe. I like the coffee filter idea, too.
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Old 04-23-2011, 11:04 AM   #124
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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.
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Old 04-23-2011, 01:56 PM   #125
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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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Old 04-23-2011, 02:22 PM   #126
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Quote:
Originally Posted by spork View Post
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?
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.
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Old 04-23-2011, 03:50 PM   #127
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Quote:
Originally Posted by spork View Post
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?
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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