"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 07-23-2014, 10:03 AM   #21
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by CraigC View Post
I bought that brand once and it was full of live bugs. How about using wasabi powder?
Yours had extra protein! I don't think it was the brand...probably old. I have that brand but it's just Hungarian, not Hungarian Hot. No bugs in mine, live or dead.
__________________

__________________
CarolPa is offline   Reply With Quote
Old 07-23-2014, 10:52 AM   #22
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CraigC View Post
I bought that brand once and it was full of live bugs. How about using wasabi powder?
I've been using that brand for about 25 years and I have never seen any bugs in mine. I think you just got unlucky. I really like the flavour.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-23-2014, 12:45 PM   #23
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 588
I do mine with mayo and curry powder
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 07-23-2014, 12:49 PM   #24
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
Quote:
Originally Posted by CraigC View Post
I bought that brand once and it was full of live bugs. How about using wasabi powder?

I've had this experience with paprika as well and I guess this is the main reason lots of spices are irradiated now.. back to eggs....

I also make a hot deviled eggs - my DH loves them but I try to warn guests before they get a fire bomb in their first bite...

These innocent looking eggs have a hidden secret: sriracha. Make the eggs then invert a sriracha bottle and push the tip into the filling - squeeze. Biting into the egg reveals a the spicy, hot center. The telltale red dot on the top is just a teaser about what's inside...

Click image for larger version

Name:	eggs.jpg
Views:	229
Size:	43.8 KB
ID:	21539
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 07-23-2014, 01:30 PM   #25
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
Quote:
Originally Posted by Janet H View Post
I've had this experience with paprika as well and I guess this is the main reason lots of spices are irradiated now.. back to eggs....

I also make a hot deviled eggs - my DH loves them but I try to warn guests before they get a fire bomb in their first bite...

These innocent looking eggs have a hidden secret: sriracha. Make the eggs then invert a sriracha bottle and push the tip into the filling - squeeze. Biting into the egg reveals a the spicy, hot center. The telltale red dot on the top is just a teaser about what's inside...

Attachment 21539


I'm sooooo going to do that!! What a "dynamite" idea!!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-23-2014, 01:48 PM   #26
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,229
Quote:
Originally Posted by CraigC View Post
I bought that brand once and it was full of live bugs. How about using wasabi powder?
Now those creatures could have added an interesting flavor profile to the paprika.

Just think you could have marketed it and be rich now.

Now that I know of hot paprika I'm going to have to find it now.

Janet H,
Those eggs are way too pretty to eat.
But I'd scarf down plenty of them.
Sriracha isn't my favorite hot sauce but I love the idea and I'm sure I can find a hot sauce to use.
Consider your idea stolen.
__________________
Zagut is offline   Reply With Quote
Old 07-23-2014, 01:50 PM   #27
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,032
Quote:
Originally Posted by Zagut View Post
This looks tasty.

Never had Keen's but Colman's is on the hotter side of the dry mustards I've used. Good stuff.

Horseradish powder sounds like a great idea. I'm going to use that one.

And rather then a sprinkle of paprika I think I'd use cayenne powder or perhaps a mixture of both.

I don't make deviled eggs very often because I love them so much that when I do I end up eating most of them while I'm making them.
Aha! I am not alone.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-23-2014, 01:56 PM   #28
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,297
YUM! So many good ideas here to amp up the deviled egg. Thanks everyone!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-23-2014, 01:57 PM   #29
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,095
Quote:
Originally Posted by Janet H View Post
I've had this experience with paprika as well and I guess this is the main reason lots of spices are irradiated now.. back to eggs....

I also make a hot deviled eggs - my DH loves them but I try to warn guests before they get a fire bomb in their first bite...

These innocent looking eggs have a hidden secret: sriracha. Make the eggs then invert a sriracha bottle and push the tip into the filling - squeeze. Biting into the egg reveals a the spicy, hot center. The telltale red dot on the top is just a teaser about what's inside...

Attachment 21539

What a great idea! Thanks Janet!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-23-2014, 02:01 PM   #30
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,229
Quote:
Originally Posted by Addie View Post
Aha! I am not alone.
I'm sure there are many hidden deviled egg scarfers.

Maybe we should start a support group?

Besides something needs to be done with "all" those eggs that don't peel perfectly. We sure can't present them to our guests.
__________________

__________________
Zagut is offline   Reply With Quote
Reply

Tags
egg, eggs, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.