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Old September 18, 2017   #4201
Worth1
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Salt, I love Egg Salad, except taking the shells off the eggs. Sometimes I get one that doesn't want to cooperate.
Buy your eggs a week in advance and rotate out.

Worth
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Old September 18, 2017   #4202
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It is a red letter day in the house of Worth.
This is the first time I have EVER made just enough potato salad not to have left overs.
Worth
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Old September 18, 2017   #4203
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Don't you love when things work out like that?!!!

My letters for today are C and R for Cabbage Rolls. I just pulled it to check and it smells awesome.
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Old September 18, 2017   #4204
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Haven had cabbage rolls in a coons age.
Going to hit the hay got a ton of work to do tomorrow.

Worth
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Old September 18, 2017   #4205
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It is a red letter day in the house of Worth.
This is the first time I have EVER made just enough potato salad not to have left overs.
Worth
I have never done that with potato salad or mashed potatoes. However, it's always the right amount of French fries and baked potato.
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Old September 18, 2017   #4206
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I love Egg Salad, except taking the shells off the eggs.
Hmm.. Since you don't need the eggs whole, I wonder if you could split the shell (preferably in half) and scoop out the goods bits with a spoon. It would seem to be faster...


BTW, I have been using a nifty technique for hard and soft-boiled eggs. First, get yourself an electric kettle. Fill it up with tap water and place the eggs in. Turn it on. When it boils (most will shut off automatically), start a timer: 3 min. for soft boiled, 15 minutes for hard.

Then remove the eggs and plunge into an ice bath or the equivalent. No runny whites or green yolks any more!
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Old September 18, 2017   #4207
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Salt, I love Egg Salad, except taking the shells off the eggs. Sometimes I get one that doesn't want to cooperate.
Steve, I've watched a lot of chefs on TV using the poke a hole in the egg with a thumbtack technique. A site - https://www.thedailymeal.com/how-eas...iled-eggs/5514


"Poke a Hole
If you’re really worried about peeling the eggs, poking a small pinhole in the egg before boiling will help the egg separate further from its shell."
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Old September 18, 2017   #4208
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I find cracking the egg on the pointed end against the inside of the sink first then crack the other end and roll it softly to crack all the egg and peel from the pointed end works. I do dip it in water as I go and baking soda in the water works a little too.
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Old September 19, 2017   #4209
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I find cracking the egg on the pointed end against the inside of the sink first then crack the other end and roll it softly to crack all the egg and peel from the pointed end works. I do dip it in water as I go and baking soda in the water works a little too.
This is how I do it. Usually works well, but usually have an egg that refuses to be peeled.
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Old September 19, 2017   #4210
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The fresher the egg, the harder to peel as the moisture is still high. After they get a bit older, the egg inside the shell shrinks a bit more and peeling them may be easier.
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Old September 19, 2017   #4211
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Well, I found a half a bag of wide egg noodles, a jar of Alfredo sauce we got free for buying some pasta, and a small package of hamburger meat (half a pound). I'll toss in some basil and oregano - S&P etc.
The above was a bad combination. It was like eating paste - except paste would have had taste to it.
My brother's dog loved it.
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Old September 19, 2017   #4212
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Never and I mean ((never)) mix Alfredo sauce with wide egg noodles.

Been there done that.
I cant remember the last time I even had a store bought wide egg noddle in the house.

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Old September 19, 2017   #4213
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Left over very mild taco meat, onion and soft corn tortilla tacos.
Left over crispy fried hot link, onion and soft corn tortilla tacos.
The beverage was ice water.

Worth
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Old September 19, 2017   #4214
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My Pho broth from a while back, cheap meat, rice noodles, boiled egg, veggies I had in the house, Hoisin and sriracha sauce. That Pho broth can make flip flops taste good I tell ya.
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Old September 21, 2017   #4215
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I was naughty today.

I went to one of the local stores and they had discounted boneless country pork ribs, very meaty and not very fatty, too. You KNOW what happened, right?

I have more than 10 packs of meat at just barely over a buck a pound, total was under $52.00 for 6 re-usable bags of groceries; went there for the sale on their excellent stock to can up some chicken breasts I had already bought. Got those too, so it was 2 bags with the stock, and 4 bags of meat.

If I hadn't been on the freeway, I'd of probably had a pack of puppies following me home!!!

I guess I am going to start learning all over how to pressure can this weekend, haven't canned since I was 12! Far enough back, you topped your jellies with paraffin wax.

I know what I am going to be doing this weekend.


Pork steak with fried broccoli for both lunch and dinner ( BIG steak!).

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