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Old 04-29-2018, 06:33 AM
 
14,439 posts, read 17,365,326 times
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Soft boiled egg???
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Old 04-29-2018, 06:49 AM
 
Location: Concord NC
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Eggs in pot with cold water, bring to boil on med/high. Once at a boil, shut off heat, cover, wait 2 minutes, remove from heat, eat.

How do you make?

Grits?
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Old 04-29-2018, 08:38 AM
 
Location: northern New England
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I don't. Grits=yuk IMO.

I have another post on here about my problems with soft boiled eggs, I am up to about 7-8 minutes at a simmer. Can't stand runny whites. 'Nother yuk.

In case this is a game, I'll continue.

How do you make?

Gravy.
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Old 04-29-2018, 08:47 AM
 
Location: Harbor Springs, Michigan
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Gravy, mix 1 teaspoon flour with 2 teaspoons Bisto gravy browning with a little water in a cup. Meanwhile bring about a pint of water with one Oxo cube crumbled to the boil, turn down and slowly add the Bisto mix and stir in a figure 8 until thick and glossy.

Once the beast of your choice has finished roasting, stand to one side to rest, separate off as much of the cooking fat as possible and add gravy to pan, stir carefully including the roast juices

Pour into a warmed gravy boat and serve ...... mmm lovely !


How to make cookies that keep their shape
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Old 04-30-2018, 04:40 AM
 
Location: San Antonio/Houston
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You make your dough, roll it out, cut out your cookie shapes, put them on a lined baking sheet, and put in the freezer for 10 min., then straight into the preheated oven.

How do you do crepes?
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Old 04-30-2018, 05:14 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by VTsnowbird View Post
I don't. Grits=yuk IMO.

I have another post on here about my problems with soft boiled eggs, I am up to about 7-8 minutes at a simmer. Can't stand runny whites. 'Nother yuk.

In case this is a game, I'll continue.

How do you make?

Gravy.
AS for eggs, I would not simmer them that long even if I didn't want runny whites: We have always used the 3 minute to 3 1/2 minute timing. They come out fine: yes, we do simmer them, we do not turn the burner off.

Gravy: there are so many ways: I use the drippings from the meat: scrap it and add a tbl of flour. turn off the burner. Mix well and slowly add about 1 cup of milk or broth, depending on what kind of gravy you what. If you want cream use milk. Then turn the burner back on, and keep stirring until the gravy thickens. Add wat and pepper if needed. You can also add a few other spices, depending on what you are serving and how many spices you originally used. hes fsuwer
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Old 05-03-2018, 05:22 AM
 
Location: Central Mexico and Central Florida
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Crepes......the most important step is to let the batter rest at least one hour before making them.
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Old 05-03-2018, 06:59 PM
 
Location: South Bay Native
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Crepes - old family secret is to use soda water (club soda) to thin after letting the (thicker) batter rest for at least an hour in the fridge. Easy on the sugar - I only use a tablespoon for a four-egg batch. Makes a perfect consistency crepe with the slightly crispy rim around the edge.
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Old 05-03-2018, 10:11 PM
 
Location: South Bay Native
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How do you make kettle corn?
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Old 05-04-2018, 06:13 AM
 
Location: Coastal Georgia
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Soft boiled egg....lower egg into simmering water. Time 4 minutes.
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