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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by attimus, Mar 25, 2016.

  1. Sally Sunshine

    Sally Sunshine Cattywampus Angel <straightens Halo> Premium Member Project Manager

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    My Coop
     
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  2. attimus

    attimus Chillin' With My Peeps

    seriously thank you Sally. I'm happy to be swept up in this whirlwind of a chicken world. Looking forward to many fun contests.

    @Akrnaf2 your buns inspired a salad I'm planning for tomorrow. roasted beets(red and gold), red onion, toasted pine nuts and some good funky blue cheese with a grilled rosemary vinegrette. Just hoping the store has beets or I'll have to change it up.

    A.
     
    Last edited: Mar 25, 2016
    2 people like this.
  3. Sally Sunshine

    Sally Sunshine Cattywampus Angel <straightens Halo> Premium Member Project Manager

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  4. mlm Mike

    mlm Mike Sunna and Mani Premium Member Project Manager

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    I'm rather intrigued by these rolls.
     
  5. Akrnaf2

    Akrnaf2 The educated Rhino Premium Member

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    The easiest and one of the most Healthiest ice-cream ever!

    Here the receipt:
    3 bananas
    1 ripe mango
    100% organic maple
    Milk
    You peal,cut the fruits and put them in the freezer,after they
    Have been frozen, you put them in a food processor, add some milk( not to much just to reach the right consistency) maple as you wont. Process it until you have an ice cream consistency.
    If you will add some frozen fresh dates you will upgrade it!
     
  6. Akrnaf2

    Akrnaf2 The educated Rhino Premium Member

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    "Filfe ch'umma" ( chili and garlic in Arabic) the overall use hot past
    #.100 gr. of hot paprika powder ( or 50 gr. hot and 50 gr. milled paprika)
    #.One entire hade of garlic -crushed.
    #.1 full tbs of Cumin
    #.1 full tbs of Caraway
    #.1 tsp of salt
    #.Vegetable oil ( sun flower, canola, corn)
    #.Water
    M.o
    In a bowel you mix the paprika ,cumin ,Caraway, salt, then you add GENTLY water wile you mix, until you get the consistency of thick porridge. Then you add garlic mix,put it a glass jar and cover it with oil, and put it in the fridge, it stays for ever as long as you keep it under oil!
    Suggestion of use:
    1. In a fresh Baguette spread some of it, put in canned Tuna fish, some fine chopped salad, and some pickled lemon ( not obligatory) and hard boild egg cut to 1/4.
    2. Spread some of it on an Omelet.
    3. Put it in the "Shakshouka" sauce. ( recipe in the future!)
    4. A obligatory ingredient in "Harymee" hot Libyan fish, delicious! ( recipe in the future!)
    5. In anything that you want!

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    Last edited: Mar 26, 2016
  7. attimus

    attimus Chillin' With My Peeps

    Spicy pickled eggs.
    3cup vinegar
    4tsp salt
    3tsp cayenne,I substituted siracha,alot
    6 garlic cloves
    12 peppercorns
    10 whole allspice
    2 tsp yellow mustard seed, I used brown
    4 whole cloves
    2 bay leaves
    2 fresh hot peppers, I used a large pablano

    Bring all ingredients to boil and remove from heat. Let steep for two hours then pour over hard boiled eggs. To Seal jar place in boiling water for 10 mins then let cool. Let jar sit for 2 weeks before consumption. If not sealed consume within two weeks.
    *disclaimer* I take no responsibility for anyone's home pickling practices.

    The eggs turned out alright but could have been hotter. A little tweaking to the recipe on the next batch.

    A.
     
    Last edited: Mar 26, 2016
  8. FridayYet

    FridayYet Innocent Bystander

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    Maybe with using the original cayenne, and using a really hot pepper instead of a Poblano the heat might be more intense in the eggs. Did you just use regular white vinegar?

    Definitely going to give this a try - Thanks!
     
  9. attimus

    attimus Chillin' With My Peeps

    agreed about a hotter pepper, and I'm a big fan of siracha so it was my go to. And yes sorry, distilled white vinegar. This was my first attempt at pickled eggs and now that I haven't single handedly taken out the entire kitchen staff I'll be making more as well.

    A.
     
  10. Akrnaf2

    Akrnaf2 The educated Rhino Premium Member

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    Try it with quail eggs! They have more intence " eggi" tast that I like very much!
     

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