On Fri, 02 Jun 2006 13:11:12 GMT, "Karen" >
rummaged among random neurons and opined:

>I like ultra-smooth deviled egg filling, too, and my stick blender
>(Cuisinart Quick Prep) does the job perfectly. If you've got one of these
>marvelous gadgets, give it a try.

I've used my Cuisinart hand blender and it doesn't do a very good job.
I have now also used the small prep bowl of my food processor and it
doesn't do a much better job. I'm leaning toward a large sieve *after*
I've mashed the yolks with a fork and blended it in with the mayo,
etc.

Terry "Squeaks" Pulliam Burd...speaking fussbudgetese
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Fri, 02 Jun 2006 08:21:31 -0500, Melba's Jammin'
> rummaged among random neurons
and opined:

<snip of insulting babble from a Demented Woman>

>Now let me ask you something, Woman: Do you actually follow the recipe?
>I mean measuring the ingredients?

Sort of. I use the same ingredients, but I "eyeball" the amounts. I
likes what I likes and I like Comfort Food deviled eggs like my mother
made 'em. You got a problem with that, girlie?

>I always just fake it. I like a
>little curry powder in mine, too, btw. Serious question because I get
>mixed results - last week's were lacking something but I'm not just sure
>what - maybe sugar. I like mine a little sweet. And I use dry mustard
>rather than prepared. Not sure I like the vinegar (I used some) - maybe
>that's why I thought I wanted them sweeter.

I prefer the prepared mustard, although "preferred" is probably a
stretch, as I've never tried dried mustard. I just don't like the idea
of putting a dry ingredient into something I want plenny wet, Loosey.
As to the vinegar, it's a small proportion that adds, IMHO, a little
zip to the DE.

Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
Mexican...wish you could be here. I did mention the spare bedroom???

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On 2 Jun 2006 10:57:44 -0700, "MissMoon" > rummaged
among random neurons and opined:

>Terry, I usually use a pastry tube to fill my eggs so the filling must
>be smooth.Mash the yolks with a fork, add some mayo and then use the
>electric mixer. This usually makes for a very smooth yolk mixture.

Been there, done that, doesn't work. Your mixer must be able to beat
up my mixer :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> On Fri, 02 Jun 2006 08:21:31 -0500, Melba's Jammin'
> > rummaged among random neurons
> and opined:
>
> <snip of insulting babble from a Demented Woman>
>
> >Now let me ask you something, Woman: Do you actually follow the recipe?
> >I mean measuring the ingredients?
>
> Sort of. I use the same ingredients, but I "eyeball" the amounts. I
> likes what I likes and I like Comfort Food deviled eggs like my mother
> made 'em. You got a problem with that, girlie?

Hardly!! I was just curious -- I wouldn't be measuring, either. Kinda
touchy, are you? :-) Stressing over your shindig next week? Dang, I
wish I could be there!

> I prefer the prepared mustard, although "preferred" is probably a
> stretch, as I've never tried dried mustard. I just don't like the idea
> of putting a dry ingredient into something I want plenny wet, Loosey.
> As to the vinegar, it's a small proportion that adds, IMHO, a little
> zip to the DE.

Just add a leetle more mayo to compensate.

> Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
> Mexican...wish you could be here. I did mention the spare bedroom???

Heh, I wrote the above before I saw this. Like I said -- dang!! You
gonna have anything good for 'sert?
--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
"Nancy Young" > wrote:

> "Sheldon" > wrote
>
> > Nancy Young wrote:
>
> >> You ding dong! A bar mitzvah isn't a restaurant! What do I look
> >> like, a wedding crasher? Geez.
> >
> > Grow long fingernails, paint em hooker red, and duct tape your bosoms
> > to make extra cleavage... go as a JAP. LOL
>
> You mean go as I usually look?
>
> nancy

ROFL!! I salute you!!

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

In article .com>,
"Sheldon" > wrote:
>
> Nuked corn on the cob and fried kielbasa and cabbage for din-din.
>
> Sheldon

Put some halushky with that fried cabbage (if I understood you) and it
sounds pretty good. How was the corn? I haven't had any decent stuff
yet - it's from TX or FL, I think. I almost bought some yesterday but
peeled a cob a bit and opted out. Looked as old as I do.

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

On Fri, 2 Jun 2006 16:26:08 -0400, "Nancy Young" >
rummaged among random neurons and opined:

>I think I would love a restaurant that only served stuff like that,
>all appetizers of all kinds. From pigs in the blanket to your
>canapes. And don't call it a tapas restaurant. I love to order just
>appetizers, I bet a place like that might have a shot at succeeding.
>
>Imagine the menu? Yeah, I'm sure it's already been done. I just
>don't know of a place.

If you find it, please post. The DH and I often order hors d'oeuvres
as an entree. Heck, we often split entrees b/c, generally speaking,
neither one of us can finish one. Case in point, we were in NYC last
week and went to an Italian restaurant called Bond45 in Manhattan,
where we'd been before. They have the most fabulous veal parmigiana,
but I recalled that it was huge, so the DH and I ordered one to split.
Our daughter ordred a beef filet, but when the VP came, she quickly
abandoned her steak after a taste of the VP and between the *three* of
us, we couldn't finish it. The thing is the size of a platter, but,
oh, my is it good!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Fri, 02 Jun 2006 20:12:24 -0700, Terry Pulliam Burd
> wrote:

>Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
>Mexican...wish you could be here. I did mention the spare bedroom???

Yeah...when is that jam lady person coming to one of the infamous
southern Cal cook-ins?

Christine

On Fri, 02 Jun 2006 22:23:10 -0500, Melba's Jammin'
> wrote:


>
>> Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
>> Mexican...wish you could be here. I did mention the spare bedroom???
>
>Heh, I wrote the above before I saw this. Like I said -- dang!! You
>gonna have anything good for 'sert?

Yes, she is. I am gonna bring something that is a classic southern
dessert.

Christine

Terry Pulliam Burd wrote:
> I make very tasty deviled eggs, but cannot get the yolk to a
> consistency I like. It still has little lumps in it. I've tried a
> potato masher, hand held mixer, squashed it with a fork until I'm blue
> in the face, but cannot get it entirely smooth. I can't see using the
> small bowl of the food processor, as I'd lose too much yolk mixture.
> Any tips, fellow foodies??
>

I see lots of good suggestions here, but I'm curious, are your forks
missing any tines?

In article >,
Christine Dabney > wrote:

> On Fri, 02 Jun 2006 20:12:24 -0700, Terry Pulliam Burd
> > wrote:
>
> >Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
> >Mexican...wish you could be here. I did mention the spare bedroom???
>
> Yeah...when is that jam lady person coming to one of the infamous
> southern Cal cook-ins?
>
> Christine

When you buy me a ticket and get me some walking-around money. You
wouldn't like me. I'm not very nice,

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
Christine Dabney > wrote:

> On Fri, 02 Jun 2006 22:23:10 -0500, Melba's Jammin'
> > wrote:
>
>
> >
> >> Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
> >> Mexican...wish you could be here. I did mention the spare bedroom???
> >
> >Heh, I wrote the above before I saw this. Like I said -- dang!! You
> >gonna have anything good for 'sert?
>
> Yes, she is. I am gonna bring something that is a classic southern
> dessert.
>
> Christine

Caramel Cake for a Dead Spread?? Dayam.

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" > wrote

> When you buy me a ticket and get me some walking-around money. You
> wouldn't like me. I'm not very nice,

I knew I liked you.

nancy

On Fri, 02 Jun 2006 22:23:10 -0500, Melba's Jammin'
> rummaged among random neurons
and opined:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> On Fri, 02 Jun 2006 08:21:31 -0500, Melba's Jammin'
>> > rummaged among random neurons
>> and opined:
>>
>> <snip of insulting babble from a Demented Woman>
>>
>> >Now let me ask you something, Woman: Do you actually follow the recipe?
>> >I mean measuring the ingredients?
>>
>> Sort of. I use the same ingredients, but I "eyeball" the amounts. I
>> likes what I likes and I like Comfort Food deviled eggs like my mother
>> made 'em. You got a problem with that, girlie?
>
>Hardly!! I was just curious -- I wouldn't be measuring, either. Kinda
>touchy, are you? :-) Stressing over your shindig next week? Dang, I
>wish I could be there!
>
>> I prefer the prepared mustard, although "preferred" is probably a
>> stretch, as I've never tried dried mustard. I just don't like the idea
>> of putting a dry ingredient into something I want plenny wet, Loosey.
>> As to the vinegar, it's a small proportion that adds, IMHO, a little
>> zip to the DE.
>
>Just add a leetle more mayo to compensate.
>
>> Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
>> Mexican...wish you could be here. I did mention the spare bedroom???
>
>Heh, I wrote the above before I saw this. Like I said -- dang!! You
>gonna have anything good for 'sert?

I'm leaning toward Volteada de Pina (a Mexican pineapple upside down
cake and if the prunes sound weird, it really contributes beautifully
to the cake and the pineapple and prunes look like black eyed susans):

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Volteado De Pina
Categories: mexican
Yield: 12 servings

3/4 c butter; softened
1/3 c sugar
1 1 lb.4 oz. sliced pineapple
pitted prunes
pecan halves
1 c sugar
3 eggs
1/2 c evaporated milk
2 c flour
2 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350F. Coat bottom and sides of a 9 1/2" springform pan
with 3 tablespoons butter. Sprinkle with 1/3 cup sugar. Drain
pineapple, reserving 1/2 cup syrup. Arrange pineapple slices in an
attractive pattern to cover bottom of pan. Cut any extra slices in
half and stand at sides of pan. Place a prune in the center of each
pineapple slice. Fill in spaces between slices with pecan halves with
rounded sides down. Set pan aside.

Place remaining butter and 1 cup sugar in a large bowl. Beat with
electric mixer on medium speed until mixture is light and creamy. Add
eggs. Beat until fluffy. Add milk and reserved pineapple syrup. Bet
until blended. In a sifter, combine flour, baking powder and salt.
Sift in 3 parts into creamed mixture, beating after each addition
until just blended. Bet at high speed 1 min. Carefully pour batter
over pineapple in prepar4ed pan, spreading evenly. Bake 45 - 55 mins,
until a wooden pick inserted in center of cake comes out clean. Cool
in pan on a rack. Remove side of pan. Invert cake on a serving plate.
Remove pan bottom. Makes one 9 1/2" cake.


....b/c I'm going to do a few Mexican dishes, but I may break down and
make the below, simply because it's a recipe I haven't tried and it
"reads" well. It also has the added attraction of having booze in it,
which always is a hit with the San Diego/Orange County crowd :-)

@@@@@ Now You're Cooking! Export Format

Irish Coffee Caramel Mousse

desserts

3/4 cup + 2 T. sugar
1/4 cup + 2 T. water
2 cups whipping cream; chilled
2 tablespoons butter
2 tablespoons Irish whiskey
1 tablespoon instant coffee
1 1/4 teaspoons unflavored gelatin
1/4 cup Bailey's Irish Cream

Stir sugar and 1/4 cup water in heavy medium saucepan over low heat
until sugar dissolves. Increase heat and boil without stirring until
syrup urns deep amber color, brushing down sides of pan with pastry
brush dipped into water and swirling pan occasionally. Add 1/2 cup
cream and 2 tablespoons butter (mixture will bubble vigorously) and
stir until caramel melts. Continue boiling 2 mins. Spoon 2 tablespoons
caramel into small saucepan and set aside at room temperature. Stir
whiskey into remaining caramel in saucepan. Pour into bowl. Stir 2
tablespoons water and instant coffeer in another small saucepan unti
coffee dissolves. Sprinkle gelatin over. Let stand 120 mins. to
soften. Stir gelatin mexture over low heat until melted. Stir gelatin
mixture into caramel in bowl. Place bowl over large bowl filled with
ice and water. Let stand until caramel mixture is cool, but not set,
stirring occasionally, about 10 mins. Using electric mixer, beat 1
1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped cream
into caramel mixture in bowl. Divide caramel mousse among 6
balloon-shaped wineglasses. Add Bailey's to remaining whipped cream
and continue beating until stiff. Spoon mixture into pastry bag fitted
with star tip. Pipe atop mousse. Cover and chill until mousse sets,
about 3 hours. (Can be made 1 day ahead; keep chilled.)

Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low
heat. Drizzle over desserts.

Contributor: Bon Appetit

Yield: 6 servings

Makes you want to run right out and buy a plane ticket, huh, Barb?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On 3 Jun 2006 05:01:49 -0700, rummaged among
random neurons and opined:

>
>Terry Pulliam Burd wrote:
>> I make very tasty deviled eggs, but cannot get the yolk to a
>> consistency I like. It still has little lumps in it. I've tried a
>> potato masher, hand held mixer, squashed it with a fork until I'm blue
>> in the face, but cannot get it entirely smooth. I can't see using the
>> small bowl of the food processor, as I'd lose too much yolk mixture.
>> Any tips, fellow foodies??
>>
>
>I see lots of good suggestions here, but I'm curious, are your forks
>missing any tines?

Noooo, I have some very *good* forks --- Georg Jensen's finest. They
just don't smoosh well enough to suit me.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Sat, 03 Jun 2006 10:21:42 -0700, Terry Pulliam Burd
> wrote:

>.b/c I'm going to do a few Mexican dishes, but I may break down and
>make the below, simply because it's a recipe I haven't tried and it
>"reads" well. It also has the added attraction of having booze in it,
>which always is a hit with the San Diego/Orange County crowd :-)

Yes, I have been telling folks that southern Californians have "wet"
cook-ins.....

I didn't get around to making my limoncello this time...not enough
time.... Maybe Readah will bring some of her exemplary limoncello? She
is the one who got me hooked on it anyway......

Christine

On Sat, 03 Jun 2006 21:30:12 -0700, Christine Dabney
> rummaged among random neurons and opined:

>Yes, I have been telling folks that southern Californians have "wet"
>cook-ins.....
>
>I didn't get around to making my limoncello this time...not enough
>time.... Maybe Readah will bring some of her exemplary limoncello? She
>is the one who got me hooked on it anyway......

I'm going to concoct a new-to-me drink called a cazuela and put it in
a punch bowl. Instead of using rum, I'm going to use tequila, thus
keeping my Mexican theme going. I was introduced to this lovely
libation when we spent the weekend on Catalina and glommed the recipe
from the bartender:

@@@@@ Now You're Cooking! Export Format

Cazuela

beverages, mexican

2 cups cold water
1 1/2 cups white tequila
juice from 1 orange
juice from 1 lemon
3/4 cup pineapple juice
1/2 cup lime juice
2 tablespoons sugar
6 tablespoons triple sec
2 bottles (28 ounce) 7-Up or Sprite; chilled
1 lime; sliced
1 orange; sliced
1 lemon; sliced
several small wedges of sliced pineapple

In a large punch bowl, combine water, tequila, all of the juice, sugar
and triple sec. Slowly pour Sprite down the side of the bowl; stir
punch gently to mix. Float the fruit on top of the punch. Serve with
ice.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Christine Dabney wrote:
> On Sat, 03 Jun 2006 10:21:42 -0700, Terry Pulliam Burd
> > wrote:
>
> >.b/c I'm going to do a few Mexican dishes, but I may break down and
> >make the below, simply because it's a recipe I haven't tried and it
> >"reads" well. It also has the added attraction of having booze in it,
> >which always is a hit with the San Diego/Orange County crowd :-)
>
> Yes, I have been telling folks that southern Californians have "wet"
> cook-ins.....
>
> I didn't get around to making my limoncello this time...not enough
> time.... Maybe Readah will bring some of her exemplary limoncello? She
> is the one who got me hooked on it anyway......
>
> Christine

I found a recipe for 48-hour limoncello that I might try. I didn't make
the bottle we drank oh-so-many months ago. I can't remember if my
mother did or if it was imported (via mom's suitcase) from Italy. Hubby
& I ordered a bottle from the local liquor store for Christmas & were
completely unimpressed. I'll did out that recipe. That might be easier
to transport than of the dishes I've been considering.

See you soon,
readah

On 5 Jun 2006 13:58:04 -0700, "readah" > wrote:


>> I didn't get around to making my limoncello this time...not enough
>> time.... Maybe Readah will bring some of her exemplary limoncello? She
>> is the one who got me hooked on it anyway......
>>
>> Christine
>
>I found a recipe for 48-hour limoncello that I might try. I didn't make
>the bottle we drank oh-so-many months ago. I can't remember if my
>mother did or if it was imported (via mom's suitcase) from Italy. Hubby
>& I ordered a bottle from the local liquor store for Christmas & were
>completely unimpressed. I'll did out that recipe. That might be easier
>to transport than of the dishes I've been considering.
>
>See you soon,
>readah

Well..I got good news...

I had given my landlord/friend my last bottle of limoncello....but he
says he can't drink it for various health reasons.

So, he is giving me my bottle back, and I am bringing it to the
cook-in. Now you guys can taste test it..and see how it is compared
to the one that you had.

This one has now aged about 3 months..and it is very, very smooth. But
very, very strong.

Christine

"Christine Dabney" <snip>

> Well..I got good news...
>
> I had given my landlord/friend my last bottle of limoncello....but he
> says he can't drink it for various health reasons.
>
> So, he is giving me my bottle back, and I am bringing it to the
> cook-in. Now you guys can taste test it..and see how it is compared
> to the one that you had.
>
> This one has now aged about 3 months..and it is very, very smooth. But
> very, very strong.
>
> Christine
======

Recipe please?!?! I adore Limoncello...
--
Syssi

On Mon, 05 Jun 2006 22:14:50 GMT, "Syssi" >
wrote:

>"Christine Dabney" <snip>
>
>> Well..I got good news...
>>
>> I had given my landlord/friend my last bottle of limoncello....but he
>> says he can't drink it for various health reasons.
>>
>> So, he is giving me my bottle back, and I am bringing it to the
>> cook-in. Now you guys can taste test it..and see how it is compared
>> to the one that you had.
>>
>> This one has now aged about 3 months..and it is very, very smooth. But
>> very, very strong.
>>
>> Christine
>======
>
>Recipe please?!?! I adore Limoncello...

The method I use is detailed in this eGullet thread:
http://forums.egullet.org/index.php?showtopic=40048

Christine

>> > Terry Pulliam Burd wrote on 01 Jun 2006 in rec.food.cooking
>> >
>> > > I make very tasty deviled eggs, but cannot get the yolk to a
>> > > consistency I like. It still has little lumps in it. I've tried a
>> > > potato masher, hand held mixer, squashed it with a fork until I'm
> blue
>> > > in the face, but cannot get it entirely smooth. I can't see using
>> > the
>> > > small bowl of the food processor, as I'd lose too much yolk
>> > mixture.
>> > > Any tips, fellow foodies??
>> > >

If you want it really smooth you could push it through a seive.

MoM

"Terry Pulliam Burd" > wrote in message
...
>I make very tasty deviled eggs, but cannot get the yolk to a
> consistency I like. It still has little lumps in it. I've tried a
> potato masher, hand held mixer, squashed it with a fork until I'm blue
> in the face, but cannot get it entirely smooth. I can't see using the
> small bowl of the food processor, as I'd lose too much yolk mixture.
> Any tips, fellow foodies??

Before "put the yolks in a small bowl," place them on a sheet of parchment
paper on your cutting board. Use your chef's knife to smear them out thin.
Then scrape them off the parchment into the bowl and proceed.

--Rich

>
>
> >> > Terry Pulliam Burd wrote on 01 Jun 2006 in rec.food.cooking
> >> >
> >> > > I make very tasty deviled eggs, but cannot get the yolk to a
> >> > > consistency I like. It still has little lumps in it. I've tried a
> >> > > potato masher, hand held mixer, squashed it with a fork until I'm
> > blue
> >> > > in the face, but cannot get it entirely smooth. I can't see using
> >> > the
> >> > > small bowl of the food processor, as I'd lose too much yolk
> >> > mixture.
> >> > > Any tips, fellow foodies??
> >> > >
>
>

I mash mine with the back of a heavy spoon like I was crushing up a pill.
I mash them smooth before adding anything. They always come out creamy
after I add the mayo.

Elaine, too


--