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Post by Deleted on Jun 13, 2016 18:48:08 GMT -5
Hot Garlic Pickled Eggs: I didn't want to post this until I fully tested the last rendition of the recipe. I now deem it good enough to stop modifications. 1/2 Gallon Jar Ingredients: 2 dozed eggs 3 Cups Vinegar 1 cups Water 1 Large Garlic 1/3 Cup Sugar 1/3 Cup Salt 2 Tablespoons Crushed or Ground Red Pepper 2 Tablespoons Pickling Spice 2 Tablespoons Dill 2 Tablespoons Crushed Black Pepper 1/4 Cup Hottest Hot Sauce Available Boil and peel the eggs (ask me if you need instructions regarding how to do this quickly and effectively) Mix ingredients into a sauce pan and bring to a boil Put the first 12 eggs into the jar and pour roughly half the pickling mixture over it -- right off the stove. You want it hot. Put the rest of the eggs into the jar and pour the rest of the mixture over it. Makeup any remaining room in the jar -- up to 1/4 inch from the top -- with vinegar. Cap and allow to cool to room temperature. This should seal the lid tightly. Transfer to refrigeration for two weeks (these should keep nearly for ever or several months whichever comes first). Cooling really seals it tightly. I normally cure it upside down so the ones on the top are very well pickled. The bottom ones will get theirs when you start eating them from the top. Enjoy  |
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Post by Deleted on Jun 13, 2016 18:51:32 GMT -5
GeekGoddess, when I next make bacon wrapped jalapeno poppers in the toaster oven, I'll document and post that one. It's a winner. Same with the toaster oven tuna hot dish melt. MMMmmm. I also have some good open fire vegetable dishes, but they're very simple. Put veggies on the fire. But I know sometimes it helps to have some metrics related to these things. Rack of Lamb is coming soon too, but that's going to take 3 racks of lamb because I've never done it before.
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Post by Deleted on Jun 13, 2016 18:55:29 GMT -5
@creelunion The chicken looks ah-mazing, I'm going to have to see if I can convince my ex to collaborate with me next weekend (I have no grill but I bet he'd be willing to cook it up if I prepare the meat and bring it over). I hate to seem ungrateful, but when do I get the hot tuna dish recipe? Coming soon. That's one that's undocumented, so I'm afraid to share it until I document and test it. This chicken deal was one of the first that I've hit out of the park on the first try. Sometimes it takes three tries to get it dialed in. BTW: I had the last thigh today for lunch -- it's good cold too. |
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Post by unmatched on Jun 13, 2016 20:17:00 GMT -5
Mmmmm ... soft, juicy thighs ...
They look good!
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Post by GeekGoddess on Jun 13, 2016 21:38:44 GMT -5
Mmmmm ... soft, juicy thighs ... They look good! I know, right? I was thinking of something different when I first saw the title of Dad's Sweet Thighs! :-) (tuna melt - toaster oven tuna melt - I'm interested!) |
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Post by unmatched on Jun 13, 2016 21:44:51 GMT -5
Mmmmm ... soft, juicy thighs ... They look good! I know, right? I was thinking of something different when I first saw the title of Dad's Sweet Thighs! :-) (tuna melt - toaster oven tuna melt - I'm interested!) I don't know - the combination of Dad's Sweet Thighs and melted cheese is making me flinch a little... |
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Post by GeekGoddess on Jun 13, 2016 21:48:46 GMT -5
sorry, unmatched - those two topics in one post was actually a non sequitur!
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Post by unmatched on Jun 13, 2016 21:51:06 GMT -5
I know, just being oversensitive!  |
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Post by GeekGoddess on Jun 14, 2016 9:25:27 GMT -5
I know, just being oversensitive! I have become the "language police" when it comes to the phrase oversensitive. See - - I used to use it ALL the time (as a self-descriptor). I used it with my therapist once. She stopped me like I had thrown out a derogatory n-word or something, she was so appalled that I had stuffed my emotions for so many years (we had talked of this at great length) and yet had gotten myself convince that I was just oversensitive. There really isn't such a thing. We are sensitive. Some things feel more intense and some less. Feeling it is "being sensitive" and not over sensitive. There simply is no such thing. We each have every right to feel anything and at any intensity. (I loved this permission, obviously and have become quite a proselytizer about this concept) |
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Post by greatcoastal on Jun 14, 2016 9:50:51 GMT -5
I know, just being oversensitive! I have become the "language police" when it comes to the phrase oversensitive. See - - I used to use it ALL the time (as a self-descriptor). I used it with my therapist once. She stopped me like I had thrown out a derogatory n-word or something, she was so appalled that I had stuffed my emotions for so many years (we had talked of this at great length) and yet had gotten myself convince that I was just oversensitive. There really isn't such a thing. We are sensitive. Some things feel more intense and some less. Feeling it is "being sensitive" and not over sensitive. There simply is no such thing. We each have every right to feel anything and at any intensity. (I loved this permission, obviously and have become quite a proselytizer about this concept) I feel that your feelings don't Mach my feelings about feelings I have while I have feelings for you that you don't have feelings for! Ever get that feeling? That if I felt what you felt, that whatever I felt, while your feelings went unfelt left me feeling that your feelings are mostly that feelings don't matter. I kind of like facts actually. what I do have feelings for is Babbyback ribs in the crock pot! 4 hours in the crockpot and you can slide the bones right out, ( some onion powder, salt and pepper a cup of water, typical crock pot stuff). Then baste them with bar b q sauce and put them in the oven for 15 min.this forms a nice glaze. Look up crock pot ribs on google. My kids love em' that's a fact! |
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Post by misssunnybunny on Jun 16, 2016 17:05:25 GMT -5
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Post by greatcoastal on Jun 16, 2016 17:17:41 GMT -5
What time would you like me to come over? I'll bring the Cool Whip for..... You know, dessert!! |
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Post by Deleted on Jun 16, 2016 17:22:48 GMT -5
Oh, Dessert. Now I'm hungry again. Gosh that looks good. |
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Post by misssunnybunny on Jun 16, 2016 17:26:37 GMT -5
A. greatcoastal: Real whipped cream on my pies only (okay, THAT sounds raunchy! lol)
B. Creel: Thanks! Peaches are in season, how can I not make peach pie. Baking is like therapy...
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Post by greatcoastal on Jun 16, 2016 18:02:38 GMT -5
A. greatcoastal: Real whipped cream on my pies only (okay, THAT sounds raunchy! lol) B. Creel: Thanks! Peaches are in season, how can I not make peach pie. Baking is like therapy... Who gets to lick the knife?  |
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