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kilikini wrote:
>>I think the flavor is unnecessary if you've got a >>nicely seasoned stuffing. Overkill if you ask me. >>The ONLY place I ever expect to find hard boiled >>eggs is egg salad. I can't stand them anyplace else. >>Goomba >> > > > Not even in potato salad? I love hard boiled eggs in potato salad, tuna > salad, shrimp salad..........How about a Green Salad? > > kili Especially in potato salad. Blech. It's called potato salad instead of egg salad for a reason... LOL Goomba |
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Goomba wrote:
> The ONLY place I ever expect to find hard boiled eggs is egg salad. I > can't stand them anyplace else. I used to feel the same way. The following recipes made me modify my outlook: Spicy Hard-Cooked Eggs in Coconut Milk with Chiles (from _Big Flavors of the Hot Sun_) 3 tablespoons virgin olive oil 1 small red onion, diced small 1 tablespoon minced ginger 1 teaspoon minced garlic 1 tablespoon minced fresh red or green chile pepper of your choice 1 tablespoon brown sugar 1/2 cup pineapple juice 6 tablespoons lime juice (about 3 limes) 1 cup unsweetened coconut milk 4 dashes Worcestershire sauce 3 tablespoons curry powder or Sweet and Hot Masala (recipe follows) Salt and freshly cracked black pepper to taste 8 hard-cooked eggs, shells removed In a large sauté pan, heat the oil over medium-high heat until hot but not smoking. Add the onion and sauté, stirring frequently, for 3 to 4 minutes. Add the ginger, garlic, and chile and sauté, stirring, for 1 additional minute. Add the brown sugar, pineapple juice, and lime juice and cook, stirring occasionally, for 5 minutes. Add the coconut milk, Worcestershire sauce, curry powder, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 10 minutes; the mixture should thicken slightly. Add the eggs, cook for 3 minutes, and serve. Serves 4 as an appetizer Egg Curry (from _The Fiery Cuisines_) 2 tablespoons curry powder 1 cup onion, finely chopped 2 tablespoons butter 1 tablespoon flour 1 cup milk 8 hard-cooked eggs, chopped 4 toasted English muffins Fresh cilantro or parsley, chopped Sauté the onion in the butter until soft. Stir in the curry and flour and heat for an additional 2 minutes. Slowly add the milk, stirring constantly, until the sauce thickens. Add the chopped eggs and heat thoroughly. Pour over the muffins, garnish with the cilantro or parsley, and serve. Serves 4 I might like to try Scotch eggs someday (and I imagine it would taste very good with HP Fruity sauce), but I don't think my arteries could handle it. Bob |
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Goomba wrote:
> The ONLY place I ever expect to find hard boiled eggs is egg salad. I > can't stand them anyplace else. I used to feel the same way. The following recipes made me modify my outlook: Spicy Hard-Cooked Eggs in Coconut Milk with Chiles (from _Big Flavors of the Hot Sun_) 3 tablespoons virgin olive oil 1 small red onion, diced small 1 tablespoon minced ginger 1 teaspoon minced garlic 1 tablespoon minced fresh red or green chile pepper of your choice 1 tablespoon brown sugar 1/2 cup pineapple juice 6 tablespoons lime juice (about 3 limes) 1 cup unsweetened coconut milk 4 dashes Worcestershire sauce 3 tablespoons curry powder or Sweet and Hot Masala (recipe follows) Salt and freshly cracked black pepper to taste 8 hard-cooked eggs, shells removed In a large sauté pan, heat the oil over medium-high heat until hot but not smoking. Add the onion and sauté, stirring frequently, for 3 to 4 minutes. Add the ginger, garlic, and chile and sauté, stirring, for 1 additional minute. Add the brown sugar, pineapple juice, and lime juice and cook, stirring occasionally, for 5 minutes. Add the coconut milk, Worcestershire sauce, curry powder, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 10 minutes; the mixture should thicken slightly. Add the eggs, cook for 3 minutes, and serve. Serves 4 as an appetizer Egg Curry (from _The Fiery Cuisines_) 2 tablespoons curry powder 1 cup onion, finely chopped 2 tablespoons butter 1 tablespoon flour 1 cup milk 8 hard-cooked eggs, chopped 4 toasted English muffins Fresh cilantro or parsley, chopped Sauté the onion in the butter until soft. Stir in the curry and flour and heat for an additional 2 minutes. Slowly add the milk, stirring constantly, until the sauce thickens. Add the chopped eggs and heat thoroughly. Pour over the muffins, garnish with the cilantro or parsley, and serve. Serves 4 I might like to try Scotch eggs someday (and I imagine it would taste very good with HP Fruity sauce), but I don't think my arteries could handle it. Bob |
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(Gal Called J.J.) wrote in
: > One time on Usenet, Wayne Boatwright > said: >> (Gal Called J.J.) wrote in >> news:cndn2q$40i2_ : > >> > I have to admit, I don't see the point of an egg either. I like >> > rather plain dressing; just bread cubes, S&P, poultry seasoning, > >> The point is that this dressing is not meant to be a loose-textured >> dressing. >> >> It's a heavy, firm dressing and the addition of a raw egg is for >> binding. The dressing is never cooked inside the turkey, but in an >> open casserole dish in the oven. > > I'm sorry, Wayne, but Sheldon's lead sinker analogy keeps coming > to mind. Someday I'll have to come to your place for a turkey dinner > and you can try to convert my thinking... :-) I understand. This is definitely _not_ the typical fluffy bread stuffing that many people are accustomed to. This dressing is often cut in squares for serving, although it can be spooned out. Regardless, it is heavy and very moist. It's probably an acquired taste. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Kate Connally > wrote in :
> Goomba38 wrote: >> >> Gal Called J.J. wrote: >> >> > I have to admit, I don't see the point of an egg either. I like >> > rather plain dressing; just bread cubes, S&P, poultry seasoning, >> > melted butter, onion & celery, and broth from the simmered >> > giblets/neck. And I prefer it cooked on the side in a buttered >> > casserole dish, so it's a little crunchy on top. Makes a great spot >> > on the plate for more gravy. ;-) >> >> I've come across a somewhat gaggy practice down >> south of putting hard boiled eggs into >> stuffing/dressing. Blechh! >> Goomba > > Actually, that doesn't sound all that bad to me. > > Kate I've known some people who do this although my family did not. However, it's also a somewhat common practice in the South to put sliced, then partially chopped, hard boiled eggs in the giblet gravy. That's two strikes against the gravy for me. I can't bear giblets in gravy and the hard boiled eggs are far behind. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Kate Connally > wrote in :
> Goomba38 wrote: >> >> Gal Called J.J. wrote: >> >> > I have to admit, I don't see the point of an egg either. I like >> > rather plain dressing; just bread cubes, S&P, poultry seasoning, >> > melted butter, onion & celery, and broth from the simmered >> > giblets/neck. And I prefer it cooked on the side in a buttered >> > casserole dish, so it's a little crunchy on top. Makes a great spot >> > on the plate for more gravy. ;-) >> >> I've come across a somewhat gaggy practice down >> south of putting hard boiled eggs into >> stuffing/dressing. Blechh! >> Goomba > > Actually, that doesn't sound all that bad to me. > > Kate I've known some people who do this although my family did not. However, it's also a somewhat common practice in the South to put sliced, then partially chopped, hard boiled eggs in the giblet gravy. That's two strikes against the gravy for me. I can't bear giblets in gravy and the hard boiled eggs are far behind. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Kate Connally > wrote in
: > Wayne Boatwright wrote: >> >> (Gal Called J.J.) wrote in >> news:cndn2q$40i2_ : >> >> > I have to admit, I don't see the point of an egg either. I like >> > rather plain dressing; just bread cubes, S&P, poultry seasoning, >> > >> >> The point is that this dressing is not meant to be a loose-textured >> dressing. It's a heavy, firm dressing and the addition of a raw egg is >> for binding. The dressing is never cooked inside the turkey, but in an >> open casserole dish in the oven. > > I always cook the stuffing inside the turkey. If there > is too much the extra goes in a casserole. That is usually > the case as I *love* stuffing. The stuff from inside the > turkey is the best in my opinion. It's the moistest and > has more flavor from the turkey juices. I *never* put egg > in my stuffing. Doesn't need it anyway. I add lots of > broth to make it very moist. I don't care for dry stuffing. > No one in our family ever used eggs in stuffing. > > Kate If I stuffed the bird with it, I wouldn't put egg in it either. However, I always put egg in the dressing that I bake in a dish. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Kate Connally > wrote in
: > Wayne Boatwright wrote: >> >> (Gal Called J.J.) wrote in >> news:cndn2q$40i2_ : >> >> > I have to admit, I don't see the point of an egg either. I like >> > rather plain dressing; just bread cubes, S&P, poultry seasoning, >> > >> >> The point is that this dressing is not meant to be a loose-textured >> dressing. It's a heavy, firm dressing and the addition of a raw egg is >> for binding. The dressing is never cooked inside the turkey, but in an >> open casserole dish in the oven. > > I always cook the stuffing inside the turkey. If there > is too much the extra goes in a casserole. That is usually > the case as I *love* stuffing. The stuff from inside the > turkey is the best in my opinion. It's the moistest and > has more flavor from the turkey juices. I *never* put egg > in my stuffing. Doesn't need it anyway. I add lots of > broth to make it very moist. I don't care for dry stuffing. > No one in our family ever used eggs in stuffing. > > Kate If I stuffed the bird with it, I wouldn't put egg in it either. However, I always put egg in the dressing that I bake in a dish. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Goomba38 wrote:
> > kilikini wrote: > > >>I think the flavor is unnecessary if you've got a > >>nicely seasoned stuffing. Overkill if you ask me. > >>The ONLY place I ever expect to find hard boiled > >>eggs is egg salad. I can't stand them anyplace else. > >>Goomba > >> > > > > > > Not even in potato salad? I love hard boiled eggs in potato salad, tuna > > salad, shrimp salad..........How about a Green Salad? > > > > kili > > Especially in potato salad. Blech. It's called > potato salad instead of egg salad for a reason... LOL > Goomba I love eggs in my potato salad but not all that other crap that everyone seems to like to put in like celery, or anything at all crunchy. And no pickles or pickle juice or mustard, please. But eggs yes. At least in regular potato salad. I'm more tolerant of odd ingredients in other styles of potato salad. If we went my your rules there would be nothing but potato and dressing in potato salad. ;-) Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Wayne Boatwright wrote:
> > Kate Connally > wrote in : > > > Goomba38 wrote: > >> > >> Gal Called J.J. wrote: > >> > >> > I have to admit, I don't see the point of an egg either. I like > >> > rather plain dressing; just bread cubes, S&P, poultry seasoning, > >> > melted butter, onion & celery, and broth from the simmered > >> > giblets/neck. And I prefer it cooked on the side in a buttered > >> > casserole dish, so it's a little crunchy on top. Makes a great spot > >> > on the plate for more gravy. ;-) > >> > >> I've come across a somewhat gaggy practice down > >> south of putting hard boiled eggs into > >> stuffing/dressing. Blechh! > >> Goomba > > > > Actually, that doesn't sound all that bad to me. > > > > Kate > > I've known some people who do this although my family did not. However, > it's also a somewhat common practice in the South to put sliced, then > partially chopped, hard boiled eggs in the giblet gravy. That's two > strikes against the gravy for me. I can't bear giblets in gravy and the > hard boiled eggs are far behind. I hate giblets in my gravy. I wouldn't mind chopped eggs but I would rather not have them - at least not for Tday dinner. But actually I really like old-fashioned egg gravy which is just chopped up hard-boiled eggs in a white sauce, which I think would be preferable to putting them in a regular meat gravy. It's great over toast or biscuits for breakfast or lunch or even a quick and dirty supper. I used to make something similar years ago - Eggs Goldenrod. It's basically the same but you save out the yolks and mash them through a sieve and then sprinkle them over the top. Just the chopped whites go in the white sauce. It looks really pretty. I think the recipe was in Betty Crocker. -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Kate Connally wrote:
> > I love eggs in my potato salad but not all that other > crap that everyone seems to like to put in like > celery, or anything at all crunchy. And no pickles > or pickle juice or mustard, please. But eggs yes. > At least in regular potato salad. I'm more tolerant > of odd ingredients in other styles of potato salad. > > If we went my your rules there would be nothing but > potato and dressing in potato salad. ;-) > > Kate No, I love onion and celery in my potato salad. No pickles, no eggs. The celery and onion don't overwhelm the potato salad but they compliment it nicely. Goomba |
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Kate Connally wrote:
> > I love eggs in my potato salad but not all that other > crap that everyone seems to like to put in like > celery, or anything at all crunchy. And no pickles > or pickle juice or mustard, please. But eggs yes. > At least in regular potato salad. I'm more tolerant > of odd ingredients in other styles of potato salad. > > If we went my your rules there would be nothing but > potato and dressing in potato salad. ;-) > > Kate No, I love onion and celery in my potato salad. No pickles, no eggs. The celery and onion don't overwhelm the potato salad but they compliment it nicely. Goomba |
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Kate Connally > wrote in :
> I hate giblets in my gravy. I wouldn't mind chopped > eggs but I would rather not have them - at least not > for Tday dinner. But actually I really like old-fashioned > egg gravy which is just chopped up hard-boiled eggs in a > white sauce, which I think would be preferable to putting > them in a regular meat gravy. It's great over toast or > biscuits for breakfast or lunch or even a quick and > dirty supper. I used to make something similar years > ago - Eggs Goldenrod. It's basically the same but you > save out the yolks and mash them through a sieve and > then sprinkle them over the top. Just the chopped > whites go in the white sauce. It looks really pretty. > I think the recipe was in Betty Crocker. I have limited appreciation for hard-boiled eggs. I only like them on their own or as devilled eggs. I don't like them incorporated in any other dish. My grandparents were fond of "Ham and Egg Pie", which consisted of bite size slices of country ham and sliced hard-boiled eggs in a white sauce seasoned with salt and pepper and baked in a double-crust pastry. I had to leave the room when that was served! :-) -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Wayne Boatwright wrote:
> I have limited appreciation for hard-boiled eggs. I only like them on > their own or as devilled eggs. I don't like them incorporated in any other > dish. Right, that's exactly how I feel about them. In their own place-fine. Added to other dishes that didn't really need them in the first place, blech. A waste of time and effort. Goomba |
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Wayne Boatwright wrote:
> > Kate Connally > wrote in : > > > I hate giblets in my gravy. I wouldn't mind chopped > > eggs but I would rather not have them - at least not > > for Tday dinner. But actually I really like old-fashioned > > egg gravy which is just chopped up hard-boiled eggs in a > > white sauce, which I think would be preferable to putting > > them in a regular meat gravy. It's great over toast or > > biscuits for breakfast or lunch or even a quick and > > dirty supper. I used to make something similar years > > ago - Eggs Goldenrod. It's basically the same but you > > save out the yolks and mash them through a sieve and > > then sprinkle them over the top. Just the chopped > > whites go in the white sauce. It looks really pretty. > > I think the recipe was in Betty Crocker. > > I have limited appreciation for hard-boiled eggs. I only like them on > their own or as devilled eggs. I don't like them incorporated in any other > dish. > > My grandparents were fond of "Ham and Egg Pie", which consisted of bite > size slices of country ham and sliced hard-boiled eggs in a white sauce > seasoned with salt and pepper and baked in a double-crust pastry. I had to > leave the room when that was served! :-) How about that meatloaf with the hard boiled eggs running through it? Makes me ill. Much like olive loaf. Creeps me out. No surprises needed in my meatloaf, thank you. nancy |
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Nancy Young > wrote in
: > Wayne Boatwright wrote: >> >> Kate Connally > wrote in >> : >> >> > I hate giblets in my gravy. I wouldn't mind chopped >> > eggs but I would rather not have them - at least not >> > for Tday dinner. But actually I really like old-fashioned >> > egg gravy which is just chopped up hard-boiled eggs in a >> > white sauce, which I think would be preferable to putting >> > them in a regular meat gravy. It's great over toast or >> > biscuits for breakfast or lunch or even a quick and >> > dirty supper. I used to make something similar years >> > ago - Eggs Goldenrod. It's basically the same but you >> > save out the yolks and mash them through a sieve and >> > then sprinkle them over the top. Just the chopped >> > whites go in the white sauce. It looks really pretty. >> > I think the recipe was in Betty Crocker. >> >> I have limited appreciation for hard-boiled eggs. I only like them on >> their own or as devilled eggs. I don't like them incorporated in any >> other dish. >> >> My grandparents were fond of "Ham and Egg Pie", which consisted of bite >> size slices of country ham and sliced hard-boiled eggs in a white sauce >> seasoned with salt and pepper and baked in a double-crust pastry. I >> had to leave the room when that was served! :-) > > How about that meatloaf with the hard boiled eggs running through it? > Makes me ill. Much like olive loaf. Creeps me out. No surprises > needed in my meatloaf, thank you. > > nancy A very popular family-owned pizza and pasta restaurant I once dined at served a couple of hard-boiled eggs under the meat sauce on a plate of spagnetti. Erp! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Nancy Young > wrote in
: > Wayne Boatwright wrote: >> >> Kate Connally > wrote in >> : >> >> > I hate giblets in my gravy. I wouldn't mind chopped >> > eggs but I would rather not have them - at least not >> > for Tday dinner. But actually I really like old-fashioned >> > egg gravy which is just chopped up hard-boiled eggs in a >> > white sauce, which I think would be preferable to putting >> > them in a regular meat gravy. It's great over toast or >> > biscuits for breakfast or lunch or even a quick and >> > dirty supper. I used to make something similar years >> > ago - Eggs Goldenrod. It's basically the same but you >> > save out the yolks and mash them through a sieve and >> > then sprinkle them over the top. Just the chopped >> > whites go in the white sauce. It looks really pretty. >> > I think the recipe was in Betty Crocker. >> >> I have limited appreciation for hard-boiled eggs. I only like them on >> their own or as devilled eggs. I don't like them incorporated in any >> other dish. >> >> My grandparents were fond of "Ham and Egg Pie", which consisted of bite >> size slices of country ham and sliced hard-boiled eggs in a white sauce >> seasoned with salt and pepper and baked in a double-crust pastry. I >> had to leave the room when that was served! :-) > > How about that meatloaf with the hard boiled eggs running through it? > Makes me ill. Much like olive loaf. Creeps me out. No surprises > needed in my meatloaf, thank you. > > nancy A very popular family-owned pizza and pasta restaurant I once dined at served a couple of hard-boiled eggs under the meat sauce on a plate of spagnetti. Erp! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Marge" > wrote in message oups.com>...
> I'm wondering, for people who make stuffing/dressing, what type of loaf > do you like to use? what's your favorite ingredients? > > I bought some dried cherries today and they are going to be great. I'm > thinking pecans too. > > Marge I like a mix of white and wheat bread sandwich bread in the stuffing. Cornbread makes a nice change now and then, but I rarely use it. Also use a few slices of french bread, it adds a nice tang. For the rest, I like some onions and chopped celery, maybe some chunks of apple and toasted slivered almonds, and I moisten it with a combination of melted butter and chicken broth. I like a stuffing that strikes a nice balance between fluffy and moist. I've had sausage in stuffing and it's good, but we rarely add it, as one of my brothers is a vegetarian. Also, it feels like overkill as the meatless stuffing is already perfectly good. The only stuffing I've had that I HATED had oysters in it. BLEARGHH!! It tasted of old fish, and fought with the turkey terribly. A horrible disappointment. Melissa |
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"Marge" > wrote in message oups.com>...
> I'm wondering, for people who make stuffing/dressing, what type of loaf > do you like to use? what's your favorite ingredients? > > I bought some dried cherries today and they are going to be great. I'm > thinking pecans too. > > Marge I like a mix of white and wheat bread sandwich bread in the stuffing. Cornbread makes a nice change now and then, but I rarely use it. Also use a few slices of french bread, it adds a nice tang. For the rest, I like some onions and chopped celery, maybe some chunks of apple and toasted slivered almonds, and I moisten it with a combination of melted butter and chicken broth. I like a stuffing that strikes a nice balance between fluffy and moist. I've had sausage in stuffing and it's good, but we rarely add it, as one of my brothers is a vegetarian. Also, it feels like overkill as the meatless stuffing is already perfectly good. The only stuffing I've had that I HATED had oysters in it. BLEARGHH!! It tasted of old fish, and fought with the turkey terribly. A horrible disappointment. Melissa |
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Wayne Boatwright wrote:
> > Kate Connally > wrote in : > > > I hate giblets in my gravy. I wouldn't mind chopped > > eggs but I would rather not have them - at least not > > for Tday dinner. But actually I really like old-fashioned > > egg gravy which is just chopped up hard-boiled eggs in a > > white sauce, which I think would be preferable to putting > > them in a regular meat gravy. It's great over toast or > > biscuits for breakfast or lunch or even a quick and > > dirty supper. I used to make something similar years > > ago - Eggs Goldenrod. It's basically the same but you > > save out the yolks and mash them through a sieve and > > then sprinkle them over the top. Just the chopped > > whites go in the white sauce. It looks really pretty. > > I think the recipe was in Betty Crocker. > > I have limited appreciation for hard-boiled eggs. I only like them on > their own or as devilled eggs. I don't like them incorporated in any other > dish. > > My grandparents were fond of "Ham and Egg Pie", which consisted of bite > size slices of country ham and sliced hard-boiled eggs in a white sauce > seasoned with salt and pepper and baked in a double-crust pastry. I had to > leave the room when that was served! :-) Oooh! That sounds yummy! Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Nancy Young wrote:
> > Wayne Boatwright wrote: > > > > Kate Connally > wrote in : > > > > > I hate giblets in my gravy. I wouldn't mind chopped > > > eggs but I would rather not have them - at least not > > > for Tday dinner. But actually I really like old-fashioned > > > egg gravy which is just chopped up hard-boiled eggs in a > > > white sauce, which I think would be preferable to putting > > > them in a regular meat gravy. It's great over toast or > > > biscuits for breakfast or lunch or even a quick and > > > dirty supper. I used to make something similar years > > > ago - Eggs Goldenrod. It's basically the same but you > > > save out the yolks and mash them through a sieve and > > > then sprinkle them over the top. Just the chopped > > > whites go in the white sauce. It looks really pretty. > > > I think the recipe was in Betty Crocker. > > > > I have limited appreciation for hard-boiled eggs. I only like them on > > their own or as devilled eggs. I don't like them incorporated in any other > > dish. > > > > My grandparents were fond of "Ham and Egg Pie", which consisted of bite > > size slices of country ham and sliced hard-boiled eggs in a white sauce > > seasoned with salt and pepper and baked in a double-crust pastry. I had to > > leave the room when that was served! :-) > > How about that meatloaf with the hard boiled eggs running through it? > Makes me ill. Much like olive loaf. Creeps me out. No surprises > needed in my meatloaf, thank you. Though I love hb eggs I don't feel the need for them in meatloaf, but I think it looks really neat when you slice it and they're there. Now the olive loaf would be disgusting as I hate olives. I'm with you on that one. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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