Posts by gerdosh

Quote:Originally Posted by Ed Buchanan  Another theory older eggs peel easier is because as they age they loose moisture within..As they do the air space inside gets larger and when cooked tends to expand therefor slightly...

Benrias--did you say 5-15 doz eggs for your HOME kitchen? What do you do with that many eggs and do you have a walk-in for your home? Or your family eats nothing but eggs? That's awesome. I am curious to know the answer.Thanks for the...

Yes, durian smell is totally disgusting. But I used to live in Sri Lanka where in durian season we had them often. You have to eat them outside on your patio. The taste is wonderful, you just have to hold your nose not to smell them.They...

Thanks. The reason for older eggs (not old, just not totally fresh) is an old kitchen wisdom. It says that in very fresh eggs the membrane sticks to the egg white more tenaciously. Since I never tried to use farm-fresh eggs, I have not...

Though I ran a catering business for many years, I never acquired a good, fool-proof technique of peeling hard-boiled eggs quick and clean.I use US Egg Board method: Start eggs in cold water, bring to boil and simmer gently for 10...

I worked in Uganda some years ago and in the outdoor markets they had small hills of roasted termites for sale. I couldn't resist, I bought a small bagful. Their wings were off and I ate a small handful: they had a woody, smoky flavor...

Thanks! That clarifies it. At 56 degrees dough temp the yeast cells are ready perish.George

I don't often roast my own but whenever I do, I take the beans outside and roast on a portable propane stove. Once I roasted inside and the carpets, curtains, all fabric absorbed the smell for days.

OK, I give up -- I admit, I am out of my element.

You may be right, BDL, but I am speaking from personal experience. I did re-roast coffee beans before to give it a darker shade and found the resulting brew perfectly good. Te re-roasting, admittedly, was for a short time and not on high...