ShadowsDad
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"It's not the bow, it's the Indian"
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Post by ShadowsDad on Jul 30, 2017 9:14:23 GMT -6
Breakfast this morning. Sorry no pix.
I've made Chef Ramseys scrambled eggs twice. I'm no lover of runny eggs, but these aren't that, yet they are moist and custard like. The first time I tried them I knew that they'd be good with sausage sliced into the mix.
That's how I made them today. I would have used kielbasa, but I won't buy it since I've been spoiled with our homemade version. But I had a packet of garlic chicken sausage, and it tastes something like kielbasa. For 7 eggs I used 1 1/2 5" long sausages sliced thinly. They went into a saucepan along with 2 TBLs of butter. The eggs were fully whisked to make them uniform in color then added to the sausage and butter. I followed Ramseys procedure and at the end added some sour cream (maybe 1 1/2 TBL), garlic salt instead of sea salt, and some blk pepper. The result was a creamy scrambled egg infused with the garlic sausage flavor. As I wrote I wish I'd had kielbasa, it would be excellent in it. No I can't eat 7 eggs, but I have breakfast already cooked for tomorrow, just gently microwaved to warm them up. The final product is even better due to the hen fruit that our hens give us. Their eggs have yolks a deep yellow, almost orange. The eggs I ate today were laid yesterday so they don't get much fresher.
Buttered seeded rye toast completed breakfast.
Anyone wanting Chef Ramseys scrambled egg recipe just go to youtube and do a search for it.
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Post by wchnu on Jul 30, 2017 20:13:37 GMT -6
Breakfast this morning. Sorry no pix. I've made Chef Ramseys scrambled eggs twice. I'm no lover of runny eggs, but these aren't that, yet they are moist and custard like. The first time I tried them I knew that they'd be good with sausage sliced into the mix. That's how I made them today. I would have used kielbasa, but I won't buy it since I've been spoiled with our homemade version. But I had a packet of garlic chicken sausage, and it tastes something like kielbasa. For 7 eggs I used 1 1/2 5" long sausages sliced thinly. They went into a saucepan along with 2 TBLs of butter. The eggs were fully whisked to make them uniform in color then added to the sausage and butter. I followed Ramseys procedure and at the end added some sour cream (maybe 1 1/2 TBL), garlic salt instead of sea salt, and some blk pepper. The result was a creamy scrambled egg infused with the garlic sausage flavor. As I wrote I wish I'd had kielbasa, it would be excellent in it. No I can't eat 7 eggs, but I have breakfast already cooked for tomorrow, just gently microwaved to warm them up. The final product is even better due to the hen fruit that our hens give us. Their eggs have yolks a deep yellow, almost orange. The eggs I ate today were laid yesterday so they don't get much fresher. Buttered seeded rye toast completed breakfast. Anyone wanting Chef Ramseys scrambled egg recipe just go to youtube and do a search for it. That sounds very good. I will often use garlic salt in eggs. Never added the sour cream though. I think breakfast is a favorite to cook.
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ShadowsDad
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None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jul 30, 2017 23:19:11 GMT -6
Chef Ramsey actually uses heavy cream, but I didn't have any the first time, just sour cream. I used it and it worked and I have that in the refrigerator far more often than I have cream. The shelf life is much better for it. So I continue to use it.
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RocketMan
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Post by RocketMan on Jul 31, 2017 1:48:22 GMT -6
Breakfast this morning. Sorry no pix. I've made Chef Ramseys scrambled eggs twice. I'm no lover of runny eggs, but these aren't that, yet they are moist and custard like. The first time I tried them I knew that they'd be good with sausage sliced into the mix. That's how I made them today. I would have used kielbasa, but I won't buy it since I've been spoiled with our homemade version. But I had a packet of garlic chicken sausage, and it tastes something like kielbasa. For 7 eggs I used 1 1/2 5" long sausages sliced thinly. They went into a saucepan along with 2 TBLs of butter. The eggs were fully whisked to make them uniform in color then added to the sausage and butter. I followed Ramseys procedure and at the end added some sour cream (maybe 1 1/2 TBL), garlic salt instead of sea salt, and some blk pepper. The result was a creamy scrambled egg infused with the garlic sausage flavor. As I wrote I wish I'd had kielbasa, it would be excellent in it. No I can't eat 7 eggs, but I have breakfast already cooked for tomorrow, just gently microwaved to warm them up. The final product is even better due to the hen fruit that our hens give us. Their eggs have yolks a deep yellow, almost orange. The eggs I ate today were laid yesterday so they don't get much fresher. Buttered seeded rye toast completed breakfast. Anyone wanting Chef Ramseys scrambled egg recipe just go to youtube and do a search for it. You are making me very hungry indeed! Hen fruit.........yum! Garlic salt sounds like a good idea. I shall definitely try that soon!
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Post by wchnu on Jul 31, 2017 2:26:04 GMT -6
Breakfast this morning. Sorry no pix. I've made Chef Ramseys scrambled eggs twice. I'm no lover of runny eggs, but these aren't that, yet they are moist and custard like. The first time I tried them I knew that they'd be good with sausage sliced into the mix. That's how I made them today. I would have used kielbasa, but I won't buy it since I've been spoiled with our homemade version. But I had a packet of garlic chicken sausage, and it tastes something like kielbasa. For 7 eggs I used 1 1/2 5" long sausages sliced thinly. They went into a saucepan along with 2 TBLs of butter. The eggs were fully whisked to make them uniform in color then added to the sausage and butter. I followed Ramseys procedure and at the end added some sour cream (maybe 1 1/2 TBL), garlic salt instead of sea salt, and some blk pepper. The result was a creamy scrambled egg infused with the garlic sausage flavor. As I wrote I wish I'd had kielbasa, it would be excellent in it. No I can't eat 7 eggs, but I have breakfast already cooked for tomorrow, just gently microwaved to warm them up. The final product is even better due to the hen fruit that our hens give us. Their eggs have yolks a deep yellow, almost orange. The eggs I ate today were laid yesterday so they don't get much fresher. Buttered seeded rye toast completed breakfast. Anyone wanting Chef Ramseys scrambled egg recipe just go to youtube and do a search for it. You are making me very hungry indeed! Hen fruit.........yum! Garlic salt sounds like a good idea. I shall definitely try that soon! You should make it very soon. Garlic is good for you too.
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ShadowsDad
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None boring shaver!!
"It's not the bow, it's the Indian"
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Post by ShadowsDad on Jul 31, 2017 7:33:27 GMT -6
The real stuff is good for you. Garlic salt is just flavoring and I'm not at all certain about gran' garlic either.
RM, don't forget the thinly sliced Kielbasa. Or any other sausage or meat that you'd prefer. Highly spiced Kielbasa is from my childhood though and eggs and kielbasa is a comfort food for me. I go to the trouble of making my own. It's soooo much better than the supermarket version.
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Post by wchnu on Jul 31, 2017 18:29:25 GMT -6
The real stuff is good for you. Garlic salt is just flavoring and I'm not at all certain about gran' garlic either. RM, don't forget the thinly sliced Kielbasa. Or any other sausage or meat that you'd prefer. Highly spiced Kielbasa is from my childhood though and eggs and kielbasa is a comfort food for me. I go to the trouble of making my own. It's soooo much better than the supermarket version. How about garlic powder...I use that alot. I guess I will be chopping up more garlic by hand. I love chopping up onions and garlic though. I have Old Hickory knives. They are carbon steel I think. I keep all my knives sharp. Makes it a pleasure to use them. I have always said if I needed a second profession I would learn to be a butcher.
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Post by wchnu on Jul 31, 2017 18:30:44 GMT -6
And again I notice I type like Captain Kirk talks.
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ShadowsDad
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"It's not the bow, it's the Indian"
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Post by ShadowsDad on Aug 1, 2017 2:06:12 GMT -6
Fuzzy I think garlic powder is even worse than Gran' Garlic. It's the real stuff that has the magic. Yes, I use both also. It's easy and fast.
I've seen "odorless garlic" and that's worst of all. It has been heated to destroy all the benefits of garlic. Yet it's sold as being beneficial.
If you want to see someone who can process garlic with a knife watch Jacques Pepin. I aspire to his knife skills, but I don't want him near my knives. Maybe he's better with a steel than I am. I need to go back to my Chef's Choice sharpener to dress the edge.
Yes, a dull knife is also dangerous. I also keep mine shaving sharp. When we watch our cooking shows I'm constantly remarking to the wife, "I'd never let so and so anywhere near my knives.", after observing how they abuse an edge on the cutting board. No wonder chefs won't let anyone else touch their knives. I never understood that in years past. I just accepted it; now I know after using really sharp knives. (Thanks Chefs Choice! It turns out that I can't hand sharpen a knife and I thought I could for many years.)
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Post by wchnu on Aug 1, 2017 21:53:40 GMT -6
Fuzzy I think garlic powder is even worse than Gran' Garlic. It's the real stuff that has the magic. Yes, I use both also. It's easy and fast. I've seen "odorless garlic" and that's worst of all. It has been heated to destroy all the benefits of garlic. Yet it's sold as being beneficial. If you want to see someone who can process garlic with a knife watch Jacques Pepin. I aspire to his knife skills, but I don't want him near my knives. Maybe he's better with a steel than I am. I need to go back to my Chef's Choice sharpener to dress the edge. Yes, a dull knife is also dangerous. I also keep mine shaving sharp. When we watch our cooking shows I'm constantly remarking to the wife, "I'd never let so and so anywhere near my knives.", after observing how they abuse an edge on the cutting board. No wonder chefs won't let anyone else touch their knives. I never understood that in years past. I just accepted it; now I know after using really sharp knives. (Thanks Chefs Choice! It turns out that I can't hand sharpen a knife and I thought I could for many years.) It drives me nuts for someone to beat my knives up. I use a stone to sharpen by hand and have a steel with a bakelite handle I love. It came from a junk sto in Tallahassee Florida. With those two I keep it rolling. I am a fan of Pepin too by the way.
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Post by wchnu on Sept 9, 2017 7:58:23 GMT -6
Roasted hen with root veggies cooking today.
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ShadowsDad
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"It's not the bow, it's the Indian"
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Post by ShadowsDad on Sept 9, 2017 9:25:11 GMT -6
I love roasted chicken. You have me salivating. That reminds me...
We've been eating a lot of beef and pork lately, so last week I told the wife that we were going to buy some chicken thighs.
Fuzzy, have you done chicken thighs the Pepin way? Just google it. Of course they can be cooked his way and a gravy made, but I followed the recipe this time and made the mushroom sauce. I'll definitely make them his way again. If you like crispy skin try it, it couldn't be easier. I don't think I'll ever roast thighs* again.
*One of 2 of the best parts of the chicken IMO. Wings being the other part.
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RobinK
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Post by RobinK on Sept 9, 2017 13:46:35 GMT -6
I was bored. So I made this.
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ShadowsDad
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"It's not the bow, it's the Indian"
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Post by ShadowsDad on Sept 25, 2017 2:46:20 GMT -6
That looks delicious BeB'!
Last nights supper...
For reasons beyond my control I have been putting this off for 3 days; Pork LoMein. I love LoMein. I had some leftover pork medallions (julienned) and deliberately put vermicelli on the dinner list days previous so that I would have leftovers to work with. The result that I made with corn kernels off the cob and a red habanero sliced paper thin, seeds and pith, it might not be traditional, but it sure was good! It also had onion, carrot, and broccoli tips. I have no recipe. It included oyster sauce, soy sauce, water, and a slurry of corn starch. Dang! I forgot the garlic! It was still delicious. If one can get past the heat of the habanero they have a sim[ply wonderful flavor*; it brought a new addition to the flavor of the dish that I never thought of before but they are ripe and in the garden, so I gave it a try. The result was hot but delicious. If one is sensitive to hot pepper it would be off the scale hot. The heat can be mitigated a bit by removing the seeds and pith from the hot pepper. Not a traditional addition but a keeper. Of course the hot pepper can be omitted or replaced with sweet pepper. I had intended to include sweet pepper, but it was yet another item that I forgot we had. I blame the pre-dinner cocktails (not myself). :-)
I like my LoMein with generous sauce but not swimming in it. Hence the addition of a bit of water.
In years past I tried to make my stir fries with a wok, but western ranges simply don't work well with them. So I've either been using fry pans in cast iron, steel, Stainless steel or tonight a PTFE pan. I suspect the dish washer prefers the PTFE coated pan. I know the cook definitely prefers not having to re-season the steel pans.
Sorry, no pics. Picture white spaghetti in a brown sauce with all of the colors described above mixed into it.
*I know of no other milder pepper that has the same flavor or aroma. So if you're "heat" sensitive there is simply is no way to get the flavor I describe with another pepper.
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Post by wchnu on Sept 26, 2017 0:21:13 GMT -6
I love roasted chicken. You have me salivating. That reminds me... We've been eating a lot of beef and pork lately, so last week I told the wife that we were going to buy some chicken thighs. Fuzzy, have you done chicken thighs the Pepin way? Just google it. Of course they can be cooked his way and a gravy made, but I followed the recipe this time and made the mushroom sauce. I'll definitely make them his way again. If you like crispy skin try it, it couldn't be easier. I don't think I'll ever roast thighs* again. *One of 2 of the best parts of the chicken IMO. Wings being the other part. I cook more thighs then anything. I will look up this Pepin way. I love watching him cook. I was bored. So I made this. Feel free to come get bored at my place. I tend to cook simple and hardy. Meat and taters..rice and beans. Not a very good diabetic I am afraid.
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