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O put them in a throwaway pan, salt/pepper, mix bar-b-cue with 3/4 cup jelly (any kind), pour over ribs, cover, bake low and slow at 250 for 3 hrs., remove cover and cook another hours turning occassionally.
Thanks to whomever posted on another thread the "Jaques Peppin Method to Hard boil Eggs". This was amazing! I had very fresh eggs (always a chore to peel) and this method made the shells just fall off! This will be used again when I have the hard boiled egg marathon for my deviled eggs this weekend.
Got two more things completed for the party this weekend:
chopped liver (my arteries are hardening as I type)
matzo toffee
(Hmmm...must have been my Jewish cooking day? Who would have thunk that?)
Tonight I will bake off some chicken wings that I have had marinating. I think I will roast some mushrooms to go with them too.
What??? It will all be available for all of you when you arrive.
Wait until I finish posting the rest of the menu I have this party down to a science now so I never get freaked out since I have the projects nicely spaced out.
Kroger (a grocery store chain) had half gallons of orange juice (from concentrate) on sale for 99 cents! I purchased 7 gallons so that I would have enough orange juice for the 3 cases of champagne! Mimosas will literally be flowing!
I need to keep better records of how much champagne and orange juice we go through at the party. I seem to forget each and every year.
Thanks to whomever posted on another thread the "Jaques Peppin Method to Hard boil Eggs". This was amazing! I had very fresh eggs (always a chore to peel) and this method made the shells just fall off! This will be used again when I have the hard boiled egg marathon for my deviled eggs this weekend.
Got two more things completed for the party this weekend:
chopped liver (my arteries are hardening as I type)
matzo toffee
(Hmmm...must have been my Jewish cooking day? Who would have thunk that?)
Tonight I will bake off some chicken wings that I have had marinating. I think I will roast some mushrooms to go with them too.
Soooooo, what is this method for hard boiled eggs George? Did I miss something?
This is Monsieur Jacques Pepin's fail-proof way of making hard-boiled eggs. He states some common problems with badly boiled eggs:
-unpleasant sulfur gas smell
-tough whites
-greenish hue around the yolk
To prevent this, Pepin advises to simply prick a hole in the shell at the wide end of the egg, through the small air pocket. This can be done with a sewing needle, or a pushpin.Place an egg in a saucepan and cover with cold water. Bring to a boil, and turn heat down to low. Simmer for 3-5 minutes, depending on the size of the egg (medium to jumbo). Turn heat off, cover the pot, and let sit for about 5 minutes. Pour the water out, and shake the egg in the pot, allowing it to bang up against the sides to help crack the shell. Place the egg in a bowl of cold or ice water. After they have cooled down, peel the egg in the water.
Pricking the shells allows pressure to equalize and gases to escape during the cooking process. Cooking over a low heat and finally, allowing them to steep in the hot water, yields a tender white and a creamy yolk. The final soak in the cold water lets water rush in under the shell to facilitate peeling.
Hey George thank you for that tip. I can never get past that smell to make the hard boiled eggs.
Sure thing. I hate the smell of hard boiled eggs stored in the refrigerator.
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I have this party down to a science now so I never get freaked out since I have the projects nicely spaced out.
I hate the smell of hard boiled eggs stored in the refrigerator.
