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Nice People 12: Nice in Nice
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lostinrates wrote: »Microwaving poached eggs?
Pricking them?
Boilers?
Does this mean you end up with regimented little round shapes?PasturesNew wrote: »With poaching, the shape you end up with depends what you cook them in.... but they can be the same shape as regular poached eggs.
You have to !!!!! the yolk and white in microwaves, with cracked/opened eggs, so they don't explode.
Boiler ... I have a microwave boiled egg gadget/maker.
Yes, my poach egg maker has 4 circular spaces and a lid. You have to half fill with water or put a tablespoon of water followed by the egg. You rpick the egg, then rpick again after 1 minute cooking, then rpick again after a further 30 seconds.
That;s the theory. Some of the time one of the egg decides to explode with such force that the lid is blown open and bits of egg cover all walls of the microwave.I'm a Forum Ambassador on the housing, mortgages & student money saving boards. I volunteer to help get your forum questions answered and keep the forum running smoothly. Forum Ambassadors are not moderators and don't read every post. If you spot an illegal or inappropriate post then please report it to forumteam@moneysavingexpert.com (it's not part of my role to deal with this). Any views are mine and not the official line of MoneySavingExpert.com.0 -
Interesting. I'd not heard of either before. I'm quite interested in understanding more about how spices work. I'm good with herbs and individual spices but I don't really understand how spices work in combination. I can us e spices in fixed combinations but I struggle to understand how they work together IYSWIM.
have you seen a book called, hmm, in think the flavour thesaurus. Its a beautiful book. Its not so much a bout spice combination bit flavour combinations. It both expanded my horizons and reassured me I wasn't that mad.
I suspect I've eaten sumac a few times but I don't know. I tried some out of the bag and it is really quite nice. Very lemony but not as acidic as lemon (do you struggle with acidic food? I have a vague recollection you might).
i have / had three different unrelated food problems ( tiresome, huh?
1. Metabolic, to do with my various medical issues three times over. I am like I hyper efficient car. A normal meal is to me like a week's worth of gluttonous feasting to most people, so I have to be super careful. Every thing counts. Every thing.
2. Problems physically, whether is allergies, an ibs thing that's developed, ( its very like the way my neurological thing works so its possible) or somehow impacted by a neuroendocrinological thing no one wants to commit. That's why they were talking about giving up food full stop for replacement diet, because it was failing to cope with any digesting. At all. I was n't tolerating any food for a while, what didn't come up, went through, in a dramically short time......in a way I didn't think was possible, so I learned something there too. That I could have done without knowing!
This makes point one doubly mean I think. I have gained weight while on their stupid diet, then being nil by mouth for days and days to try and redress. Weight makes lots of other symptoms worse, endocrine ones. I also have insulin resistance now, ( and a Cushingoid hump
not a small one either, and I'm really devastated by it). So relying on sugar as main nutrient ( their plan) is only going to make things worse......I want that OP fast!!! )
3. Side effect from pills. A pill I am on meant that I could tolerate spice ( at all) or some flavours and everything tasted weird. Or anything cold. That side effect has lessened. I take all those pills at night and go through the worst at night I think, but also think I just tolerate them better.
Annoyingly there is some sort of pharmological wholesaler problem or something and my pharmacy cannot get the slow release version of that pill this month so I have to co on the capsules ( to which I am mildly intolerant, and take them not at night but through the day) this is going to test my memory and aides of memory but I am intrigued to see if the side effects are as strong and what the impact of the pills are. All interesting stuff really.
IIRC, you had something delicious. Not sure what it was. Perhaps a nice piece of smoked fish with a good autumnal salad and some fried spuds on the side.
That would have been nice! Let's say it was that!0 -
Sumac is on ocado, but it has very mixed reviews, and a recommendation in one of them to buy it fresh from a middle eastern shop.
It would be crazy to buy it from a supermarket if you can buy it from a middle eastern shop.
For one thing you get lots more for much less at middle eastern shops. I am not sure I have seen straight up sumac at a supermarket but then, its not really metropolis out here!
Its the sort of thing, like most stuff like that, fir brings home to be. I did buy a some spice mix recently for a friend.
The other thing of course which spice mixes is that like Mamma's real chicken soup, every one's blend is slightly different. So.....the uniformity of a Bart's mix can be weighted to our own taste guiltlessly ad be 'authentic'
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Yes, my poach egg maker has 4 circular spaces and a lid. You have to half fill with water or put a tablespoon of water followed by the egg. You rpick the egg, then rpick again after 1 minute cooking, then rpick again after a further 30 seconds.
That;s the theory. Some of the time one of the egg decides to explode with such force that the lid is blown open and bits of egg cover all walls of the microwave.
Oh, thanks for explaining.
I prefer my eggs poached IN the water. It sounds easier too!0 -
generali,
The flavour thesaurus, niki segnit Isbn 978 0 7475 9977 7
The annoying thing about you not being in the barbican, is fir could have brought it to you on Monday, and you could have dropped it back to him, with baked goods
I have a stack of books of the kind of cooking you are exploring now too, I wish I could share them with you. it would make me happy. 0 -
lostinrates wrote: »Oh, thanks for explaining.
I prefer my eggs poached IN the water. It sounds easier too!
I am getting slightly better at that, but my first attempts were like stracciatella. Spelling? The Italian soup where you stir egg in. As I really love properly poached eggs, you'd think I'd be better at cooking them than I am.No reliance should be placed on the above! Absolutely none, do you hear?0 -
PasturesNew wrote: »RP doesn't have the boobies.
These days, with men getting fatter, that doesn't help all that much.No reliance should be placed on the above! Absolutely none, do you hear?0 -
Oh, I love acidic food btw, another of my favourite snacks / lunches when I can tolerate it is a pickled lemon. Heaven. Strong flavours replace bulk well.0
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I am getting slightly better at that, but my first attempts were like stracciatella. Spelling? The Italian soup where you stir egg in. As I really love properly poached eggs, you'd think I'd be better at cooking them than I am.
Its also an icecream flavour. 'White' flavour with chocolate bits in it, not chips but......mini chips, flat chips.
How well white holds together is mainly freshness of egg. For all your techniques your best bet is the freshest eggs.
Eggs at different ages have different best uses. Freshest for poached, oldest for meringues.0
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