Step by step by step - thanks Merc!

Except that we keep our eggs at room temp anyway. Eggs don't live in the fridge.
But that's a whole other argument :)

On a random note, I was digging through recipe sites last night and came upon this gem of an "egg recipe" from the Discovery Health website. They're really letting the creative juices flow on that one.

I've been reading My Life In France (Julia Child) and she's acts like eggs in aspic is a normal thing.

Ewwwwwww. Aspic! So gross!

I have to agree. If you are cooking, you shouldn't be picking your ass.

Making egg curry for dinner tonight. :yum:

I've never had eggs in aspic, but I like pressed tongue in aspic. My mum used to make it, but she never showed me how, so I haven't had it since she passed away. Maybe I should look up a recipe and make some in honour of her memory...cept I think I'd have to buy a new press because I don't know where mum's old one went.

Have to say, quail eggs in aspic are yummy.
But egg curry is far yummier!

Pie, we used to go to a "real" Indian restaurant in Leicester.
Actually, most of them were real, but this was the first I went to.
In fact another far more accessible one opened up round the corner from where I worked, I posted the menu of our Christmas meal from there - a thread you responded to.

We only went there (the place originally mentioned!) because a friend of a friend was married to a Punjabi guy. He refused to eat anywhere else. It wasn't a completely veggie menu, but I always had the egg curry (on Vijay's recommendation) and my bessie mate always had the sweetcorn.

Delish.

:lol2:

SG, ur doing it wrong. If you want a recipe, post a pic in image of the day.

sheesh.

(the cuter the image, the better the recipe, so maybe draw a picture of the baby Jebus on one eggshell ...oh and a good argument works too, so draw a dolphin/shark on the other)

Cast iron works better on a gas stove than on an electric one, although both work fine.
Just remember to turn your heat settings down at least two from the settings that you normally use. Cast iron heats more evenly than any other pan and when properly seasoned is as non stick as the teflon ones.

Cast iron imparts a flavor and taste like no other cooking pans.
I have cast iron pans that date back to 1865 and is better today than ever.

Here's a cast iron dutch oven that I have had for many years. Anything cooked in this is exquisite.

http://i122.photobucket.com/albums/o...Camp102503.jpg

After cooking wipe with a paper towel. If necessary, rinse out with hot water only, no soap. Reheat till dry and grease lightly, inside and out with crisco or any good cooking oil.

The more you cook with it, the better it gets. Especially bacon!

I question whether it's Dutch, but am willing to accept it is aware of its own ethnicity.
But, oven?

That pan needs to call Maury for a paternity test!

Sorry if this is a commonly used term in the US.
For us (the UK) an oven is a cooker, a stove - something large in your kitchen.
But hey - the internet means there are no nationalities.
Sorry, haven't let that go yet, because every day I am reminded how patently ridiculous it is.

Same thing for us, SG. The dutch 'oven' is referred to as such because it was used to simulate an oven out in the wild frontier; put it on a bed of coals, cover it with more coals, and you can bake bread, make pies, etc. in it. It's still excellent for that purpose when camping.

Ah, bless you!
Even as I was writing it I was thinking of a tandoor - which is also called an oven. I just wrote it in a pedantic mood :rolleyes:

Actually, we had a 'Tuscan Oven' when I was little that looked quite like that but made of some kind of pot. Dad made chilli con carne with it and accidentally poisoned Mum, two aunties and three uncles, because the kidney beans weren't cooked enough.

Dad was fine of course. He'd eaten a few of them raw whilst cooking. Iron stomach.

Over here a dutch oven is when you fart in bed then quickly pull the covers over your partners head.