A Much Better Boiled Egg

I love to eat. I bet you do too. And of all types of food, I find the common egg to be one of the most versatile and affordable food to enjoy. Were I ever stranded on a deserted island but able to have one food item available, I would hope it's eggs.

A friend told me about this on Facebook and via Pinterest, how to make a better-tasting boiled egg, which is also easier to peel. I never realized there was a need to improve the boiled egg but I gave this a try anyway. It works great.

The flavor is improved since the taste isn't boiled out through the rather porous eggshell. That much I understand. I don't yet understand the mechanics of why they're easier to peel. But who cares how it works. This is worth doing anyway. Here's how.

Rather than boiling your eggs in water, place them either in a muffin tin with no water so they don't move around, or just place them straight onto the rack. Bake them at 325 degrees Fahrenheit for 25 to 30 minutes. That's all it takes.

At first, I thought they would explode. But that doesn't make sense. If they were going to explode from heat, wouldn't they explode in boiling water, since water is much denser than air?

Even with “taste” being as subjective as it is, I do detect a more pronounced and very enjoyable flavor. And yes, they're much easier to peel. I hope you enjoy this tip. Mucho gusto.




(Tweet me to give these folks a million banner views.)

Come visit me on my Yahoo profile!
Pain management an issue?

Getting ready for some new jalapeno plants

I'm preparing to grow at least one nice jalapeno pepper plant. While folks in other parts of the country with colder climates might have to wait for Spring, this is Cajun country. Nearly everything can grow year 'round down here. Heck, last Christmas I was in a t-shirt, shorts and barefoot all day long.

To get the seeds, I'm drying three selected peppers (pictured here) to get the seeds. Some folks just save a few seeds from their preparing jalapenos. But I want my seeds to get all the nutrition they can from the fruit within which they developed. The more mature the seeds, the better chance at a successful germination, anyway.

Each pepper makes as many as hundreds of seeds apiece, so I'm certain I'll have enough to work with for myself, and plenty to share with friends too. I'm even considering starting a few seedlings as gifts. Jiffy pots and soil are fairly cheap and I'm going to have WAY more than I need. It seems a shame to waste them all. If nobody accepts them, I'll drop them in a nearby creek and who knows, perhaps a few will sprout wild somewhere downstream. But I'm pretty sure someone around here will want them. They might even sell for a buck a seedling down at the local farmer's market.

Anyway, after the peppers dry, I'll pull the seeds out then, rather than taking the seeds out while the jalapenos are still fresh. Dry seeds are so much easier to work with, as opposed to drying the seeds themselves. Just as soon as the peppers dry, I'll be back with an update on the steps for a good planting. Thanks for dropping in!

(Tweet me to give these folks a million banner views.)
Come visit me on my Yahoo profile!
Tweet
Pain management an issue?

Super Easy Delicious Yankee Chicken Enchiladas Recipe

The enchilada is forever. Someone, somewhere has a personal variation, or the authentic Mexican version on a regular basis, at least once. I can't say if I've ever personally met anyone who doesn't like either the original enchilada recipe, or some Americanised, Tex/Mex variation.

I've not had this particular variation, or flavor, anywhere else before. So, I'm taking the initiative, and naming this particular variation on the classic enchilada, before someone else does. My recipe might just be good enough, to someday get my oldest son, to eat something I fix. Who knows? But it's still pretty good, whether he's stubborn, or not. Enjoy, and feel free to share!

What you need to make Yankee chicken enchiladas: (4-6 servings)

Two chicken leg quarters
1 1/2 cup of cheap, flat beer (I prefer to cook with Steel Reserve or Budweiser)
1/8 cup Cayenne pepper-flavored, or Louisiana-style hot sauce
1 can of mustard/turnip/collard/kale/any greens, juice and all
1 teaspoon cornstarch, dissolved into a few Tablespoons of water
3-5 10" flour tortillas
About 2 cups shredded cheese, any variety/flavor
1 teaspoon peanut butter, any brand-creamy or crunchy
1/4 cup cheese dip, or processed cheese
garlic, pepper, other seasonings to taste.
Crock-pot
separate dish for baking
Cooking spray or 1 teaspoon of oil
Love

Steps needed to make Yankee Chicken Enchiladas: Part one-

Place your well-stabbed/punctured chicken leg quarters in the crock-pot, and covered with all of the beer. No need to go more than a half inch or so, but cover the chicken in beer. Begin on high. As the beer/broth begins to bubble, add the 1 t. of peanut butter. Stir in as it becomes oil in the heat. Add the hot sauce, and seasonings at any time. Now would be good, even. Make sure the chicken mingles with all the ingredients while it cooks slowly.

Unless you're using boneless chicken, bone the fowl, as soon as you're able. While replacing the meat, add the greens and juice to the mix. Continue cooking the boned chicken mix for a good hour, until done. During the last few minutes of cooking in the crock-pot, add the cheese dip/processed cheese, and finally the dissolved corn starch. Stir in completely. You've been stirring in the love all along, right?

Part two-

In the sprayed/oiled baking dish, lay the first tortilla, and cover with a thinnish layer of chicken mix from crock-pot, and a nice pinch of the shredded cheese. Place another tortilla, chicken mix, cheese, and finally-do the same with each tortilla, until either the dish is mostly full, or there are no more tortillas.Add more love liberally, between each layer.

Cover the very top with the last tortilla, the last bit of cheese, and any final bits of chicken mix. Cover and bake at 375 degrees F. for one hour. (Tip: If the baking dish is squared, breaking the tortillas into quarters lets cooks fill corners.) Refrigerate leftovers, if you're able to not eat it all, and remember to feed someone.

Originally published on the Yahoo Contributor Network.

Patriot Depot

Who the hell elected Michelle Obama? Why is she being a food nazi, anyway?

Why is Michelle Obama being a food nazi? What's with this sudden importance of what the First Lady thinks about food? Who the hell elected Michelle Obama, to do anything?

We see reports in the leftist-news which portray Michelle as some sort of an authority on food - HOW? Even if she has the education geared towards making healthy fodd choices in the first place - Which would sorta factor in if we want a food czar who knows what the hell they're talking about anyhoo - EVEN IF she's at all qualified, who the hell elected the First Lady to take on any sort of responsibility in engaging in food/nutrition choices, for individual Americans?

We need to take the clock back all the way to Hillary Rodham Clinton to find another Food Nazi (Fud Nutzy) who wanted so much in power, and having deserved none whatsoever.

Why do we so quickly turn over, and surrender to the demands of the president's wife (no you don't capitalize it like that, anymore)? Why are we just so easily caving in to the demands of someone who just wants the thrill of telling folks what to do? We can't even rely on an objective viewpoint from the mainstream media these days. You might enjoy meeting this guy.

But i for one wish to bring up the inconvenient fact that any legislation pushed by Michelle Obama, or the spouse of any sitting president, isn't really legitimate. Screw it. I won't obey. I won't comply.

Patriot Depot

A to Z April Blog Challenge April 1, 2011: Making Applesauce!

To make 2 1/2 cups of applesauce, core and chop up 2 cups of fresh raw apple, into small pieces. Place them in a sauce pan with 1/4 cup of honey, and 1 cup of water, with a pinch of cornstarch dissolved thoroughly between the fingertips. Bring to boil and hold for one minute, stirring.

Remove from heat, let cool some, and mix in blender. Serve up when chilled. Be sure to blend while the mix is still a little warm, on high for a full minute. Refrigerate leftover portions. Eat quickly.

Fat Burger: A Burger Joint with a Sense of Humor by Cate O'Malley

I'll Have a Laugh with that
Billing themselves as "the last great hamburger stand," Fatburger has just started creeping their way onto the East coast, although those out West have been enjoying them for awhile now. Not really a restaurant, but not really fast food, it falls somewhere in between. When I saw this sign

---

---

outside their location, I laughed out loud and knew we were in for a treat. How can you not love a restaurant with a sense of humor?

Decorated in 1950s retro style, complete with chrome and red leather, it features a nifty jukebox that is web-based and holds 200,000 songs - pretty cool! I, for one, love jukeboxes. The chain has been around since 1952 and was the brainchild of...Go here for the rest!