Recipies thread

[rtaylor61]

Here in Oklahoma, you can find them in the canned section. The name on the label is "Ranch Style Beans" distributed by ConAgra Foods. I guess it's another benefit of living down south. I miss out on a lot of fresh seafood though There are many chili purists who tell you beans are just filler, and to leave 'em out.

It's the same thing we get here...just a different label.

RT

[ryan_a]

For chili I love to add some good chorizo, red wine and hominy amongst other things...

[max_incognito]

As we're on the subject, can any of you guys tell me why most Americans Ive met dont eat the yolks in omlettes?

For my master omlette, I use 2 eggs, separate the white and yolk, then beat the yolk until it peaks, add the grated cheese and the yolks and fold them in. Put this on a pre heated pan greased with butter on full heat for a minute, then put another dose of cheese on the top and whack it in the grill (on full heat again) for another minute or so and et voila, the most magnificent omelette you will ever taste.

[sensei_kyle]

I use the yolks in mine. I take 2-3 eggs, add about a tablespoon of milk (or heavy cream), whip them up with a whisk and into the skillet. The rest is practically identical to your routine. Once the omlette starts to set I will add onions, bell peppers, and typically bacon and/or sausage and another dose of cheese to top that.

[ForestryProf]

Max,
In my experience, no yolks in an omlette is quite unusual. I've heard of folks cooking or requesting an all whites omlette because of concerns over cholesterol (but in my opinion that's what drugs like Pravachol were developed for ), but I've never made one that way or been with anyone who ordered one.

What kind of strange American's have you been hanging out with ?
Ed

[RichZ]

You are not hanging out in my neighborhood. Here we ask for extra Yoke. Just yoking . No, really I can tell you only women and foo foo guys eat egg white omelets here. The rest of us chow down on eggs bacon sausage. etc.

[Kelly]

As we're on the subject, can any of you guys tell me why most Americans Ive met dont eat the yolks in omlettes?

I've only know a few people that separated out the yolk from the white and the only reason they did it was because they were on a specific high protein diet.

Me, diet or not, I cant eat an egg with out the yolk, that’s where all the flavor is

[Korndog]

As we're on the subject, can any of you guys tell me why most Americans Ive met dont eat the yolks in omlettes?

The trend of using egg-whites only or a higher ratio of whites to yolks for health reasons is pretty well established in urban areas. I don't mind a 50/50 ratio for omelets, but rarely do it at home. I use the classic french technique of letting the eggs set on the bottom and then tilting and rolling the pan and lifting the edges allowing the uncooked eggs to run under the base. Once it's almost cooked, I either roll it onto a plate or fold in some filling.

[Lynn]

I like to get those little bags of Rock Claims and grill them with some Mesquite Wood Chips. When they pop open and get some smoke for a couple of minutes, we take them out of the shells and dip in some melted butter with garlic in it. Awesome. Lynn

[ForestryProf]

Here I am reading this just before leaving work and Lynn has me drooling all over my keyboard (and not due to his latest razor for sale). Oh well, my turn...last evening I had a hankering for some Greek food, but didn't have the time to cook spanikopita (spinich pie) or hummus (I won't use canned chick peas). So, I decided to roast a Greek style chicken. Rubbed a chicken (inside and out) with olive oil, about 5 cloves of crushed garlic, kosher salt, and 3T of chopped fresh oregano. Then I put together some stuffing--3 pounds new red potatoes quartered (boiled and removed from heat while still quite firm). These were tossed in a large bowl with 1/4C extra virgin olive oil, 3 cloves of minced garlic, 4 anchovie fillets (mashed), 1/2C diced green olives, 1T chopped fresh rosmary, and 2T capers. Stuffed the potatoes into the chicken and roast at 400 F for 30 minutes, reduce heat to 350 F and roast another 75 minutes. Served with a bottle of retsina and a large green salad. The house smelled wonderful and the wife was thrilled that she didn't have to cook. Even my 7-year-old loves this dish .
Ed