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Merry Christmas to y'all!
7 years ago
Christmas has been a pretty good time this year! Seein's that I'm getting a bit older, it has tended to become a more sedate holiday, not really a bad thing. I'm not a lampshade-on-head party animal anymore. We went to my Parents house on Christmas Eve, had a few drinks and a buffet style dinner. I had cooked a big turkey-tit earlier using a new-to-me method (Sous-Vide, Thank you, Wuff!) that was a big hit. We also had several types of salad, turkey stuffing, spiral cut ham, berry and apple pies and you name it a half dozen other dishes, cheeses and you name it...
We usually go to a Christmas service at the tiny Eyler's Valley Chapel where Skwirl and I were married. RL Time didn't allow us to attend this year, but we did take a little time to remember the reason for the season, Our Savior's gift. We will attend a New Year service though.
Slept in late, while Skwirl took Keesh for her morning walk. (It was Skwirl's turn.) But not too late. Breakfast was a near disaster. It happens once in awhile.
The rest of this Christmas day , well, we will just be relaxin'. I'm making some alcoholic apple sauce (Recipe from Equestria's apple champ AppleJack) using the sous vide method, watchin' Mythbusters on TV, and the Skwirl's making some more fresh apple pie for our dinner tonight.
May we wish you each and everyone, God Bless you, and may you have a wonderful and prosperous 2018!
We usually go to a Christmas service at the tiny Eyler's Valley Chapel where Skwirl and I were married. RL Time didn't allow us to attend this year, but we did take a little time to remember the reason for the season, Our Savior's gift. We will attend a New Year service though.
Slept in late, while Skwirl took Keesh for her morning walk. (It was Skwirl's turn.) But not too late. Breakfast was a near disaster. It happens once in awhile.
The rest of this Christmas day , well, we will just be relaxin'. I'm making some alcoholic apple sauce (Recipe from Equestria's apple champ AppleJack) using the sous vide method, watchin' Mythbusters on TV, and the Skwirl's making some more fresh apple pie for our dinner tonight.
May we wish you each and everyone, God Bless you, and may you have a wonderful and prosperous 2018!
Merry Christmas.
No, it was a pretty simple transaction. The Amish shop only has two choices... the genuine Red Wing (made in China), or ironically the no-name, made in the USA for $1 less.
Funny world we live in.
Happy new year, too.
Sorry so slow in replying - has been more than a bit crazy here. But sounds like you had a great celebration! WOOT!
And the applesauce in these is indeed delightful!
Just wait until you see what it can do with one of those really cheap old chuck roasts! It takes a LONG TIME (48+ hours), but the meat ends up as tender as filet Mignon, but with all the rich flavor and juiciness of prime rib! Mmmmm!
Wuff has done some reading on the eggs part. Seems there are 2 schools of thought on it:
1) Cook the egg at a higher water temperature and use time to get the yolks to the state desired.
- Benefits: The whites will always be coagulated and firm. The milder water temperature (compared to boiling) still gives quite a bit of leeway in the timing to still get the "perfect" yolk, be they running, jelly, or firm.
- Disadvantages: You still have to time the eggs. Can't just leave them and get anything but a solid, hard-boiled yolk.
2) Cook at the desired temperature for the yolk's state.
- Benefit: Can't over-cook the yolk, so timing is quite a bit less of an issue. Precise control over the state of the yolks.
- Disadvantages: If you like a runnier yolk, the whites won't get hot enough to "set" completely. And even if you like yolks more firm, the whites can have a bit of "slime". Lower temp water means a longer time to cook the eggs.
Vrghr is leaning toward trying the higher temp method. Best advantage is you can cook a LOT of eggs at once and the mild temperature means no cracked eggs from bouncing off each other.
More investigation needed in any case.