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Hard cooked eggs?
Get steamer steaming add eggs and cook for 12 minutes ( 6 minutes for soft eggs ) finishing in a ice bath. Soft eggs serve warm.
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A neighbor has several different types of chickens, including the ones that lay those beautiful blue eggs. We unilaterally decided that we love to look at them, but don’t like how they taste. What do you think?
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Our egg source is a vendor at a local farmers market. Free-range chickens and the eggs are always a mix from all of the flock, different each dozen.
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So have you developed a preference over time? And do you know which chicken breeds they’re from? Like I said, we thought it was interesting that the prettiest ones were not the tastiest (to us).
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Great question! I will have to ask the farmer.
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Welcome to cultured meat - not pigs reading Proust but a viable alternative to slaughter
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That’s a galette, you Francophile, you! 
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Either way that looks tasty. BRB heading over to @Wayward’s place.
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Yup, but I alienate the locals enough as it is without throwing around fancy-pants words like “galette”.
Hope you like baked macaroni and cheese, which is my other contribution to the food fest this year. My MIL is pissed at me this time of year because I won’t share my recipe. Mac-n-cheese at Thanksgiving is a big deal for many families in the South, and I think it hacks her off that I make a really good one despite not being a good Southern girl.
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Hah. Really there should be no secret for that other than don’t skimp on quality. Heck I figured out that you can make very passable box mac n’ cheese by simply using heavy cream (half and half will work as well but heavy cream is a staple in the house) instead of milk. So so so much better that way.
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And add some real cheese too.
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Any tips for freezing veggie scraps to eventually make broth/stock?
What I’m especially wondering: I’ve heard that some shouldn’t be added, those that “smell like feet or farts when overcooked.” But I can’t find a handy list of just what types of scraps to avoid using…
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Damn. Plantain never had a chance in 400F hell. Good deal on letting it cool off; at room temperature, the flavor will be nicely concentrated.
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I would guess those would be the brassicas… cabbage, broccoli, cauliflower. Overcooking them releases sulphur, so avoid them.
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Ah, right. I found a list of those:
- Broccoli
- Cauliflower
- Brussels sprouts
- Cabbage
- Turnips/turnip greens
- Collards
- Kale
- Bok choy
Now I’m wondering if there’s anything else I shouldn’t throw in my gradually growing freezer bag.
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You realize that any southern husband is honor bound to throw down on baked mac-n-cheese! My wife is renowned all over this area for her baked mac-n-cheese, bar none. 
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