Prog Chefs Unite!!!

Yes please, Raf.... 

Jim Garten wrote: The past is another country - I intend to apply for asylum

Can I come along?

darqdean wrote: 700ml/1 pint 5fl oz fruit alcohol, 40-80 per cent proof, or vodka - the stronger the better as it helps remove the lemon oil from the zest.200g/7oz caster sugar8 unwaxed lemons, zest and juice - if you cannot get unwaxed, the wax can be removed with hot water and kitchen-paper. I remove the zest with a potato peeler instead of a zester or grater as it is easier to remove from the mixture later. 1. Pour a little of the alcohol into a pan, add the sugar and heat gently, stirring occasionally, until the sugar has dissolved.2. Remove from the heat and add the lemon juice and zest. Stir in the remaining alcohol and allow to cool. Pour into a clean bottle, then place into the fridge or freezer to chill thoroughly in screw-top bottles. This will keep for weeks.

Sounds fab! I am going to have to try this one...

^^^
Thanks Dean.You're a star


Edited by Man Erg - December 14 2007 at 06:09

prog-chick wrote: I know Jim, I was veggie for 6 years,  Christmas was HELL, but it was actually one of E-dubs fry-ups that got me in the end.... I just NEEDED a bacon sandwich!

And how many ex-vegetarians have that story, eh?

prog-chick wrote: natural stuff here! In fact on Christmas day (and other important meals) we make our own butter - yummy! (can't be beaten with scones and home made strawberry jam!)

Jeez Rach - piles of home made mince pies, home made butter with scones & home made jam... You guys have got to invite Vicky and I for dinner one time...

...I just can't guarantee we'd ever leave!

Jim Garten wrote: E-Dub wrote: If I fry up some bacon and cook some eggs in the drippins', I have to pour the majority of it out or else the eggs are just swimming in the stuff. Eggs need to be fried in a fair amount of fat (lard for preference, sorry Raff ), which is almost smoking hot initially, then turned down so the underneath doesn't burn; also remember to use a long handled spoon to 'baste' the top of the egg while they're frying; this way, you're guaranteed a well cooked egg with a liquid yolk - putting the cooked egg onto a piece of paper towel gets rid of most of the fat as well - fried eggs should not be fatty. The same goes for bacon; if the fat's not hot enough, the meat will absorb it, if it's at the right temperature, it will seal the meat almost immediately, preventing fat from being absorbed. This is the great thing about lard - it cooks at a much higher temperature & unlike a lot of processed, so called 'healthy' fats/oils, it's completely natural, so your body knows how to deal with it. Bottom line - nothing wrong with a well-cooked fryup, so long as you don't live on the stuff. Here endeth the lard lecture lesson.

Sometimes I cook eggs with maybe a pat of butter, but I've never gone overboard with it and it's been fine for me. Been doin' it like that for over 30 years and haven't had any complaints.

Sometimes I'll put bacon on a baking sheet and cook them in the oven at a high temperature. I find they don't curl up as much.

E

I know Jim, I was veggie for 6 years,  Christmas was HELL, but it was actually one of E-dubs fry-ups that got me in the end.... I just NEEDED a bacon sandwich!

E-Dub wrote: If I fry up some bacon and cook some eggs in the drippins', I have to pour the majority of it out or else the eggs are just swimming in the stuff.

Eggs need to be fried in a fair amount of fat (lard for preference, sorry Raff ), which is almost smoking hot initially, then turned down so the underneath doesn't burn; also remember to use a long handled spoon to 'baste' the top of the egg while they're frying; this way, you're guaranteed a well cooked egg with a liquid yolk - putting the cooked egg onto a piece of paper towel gets rid of most of the fat as well - fried eggs should not be fatty.

The same goes for bacon; if the fat's not hot enough, the meat will absorb it, if it's at the right temperature, it will seal the meat almost immediately, preventing fat from being absorbed.

This is the great thing about lard - it cooks at a much higher temperature & unlike a lot of processed, so called 'healthy' fats/oils, it's completely natural, so your body knows how to deal with it.

Bottom line - nothing wrong with a well-cooked fryup, so long as you don't live on the stuff.

Here endeth the lard lecture lesson.

Edited by Jim Garten - December 13 2007 at 12:37

If I fry up some bacon and cook some eggs in the drippins', I have to pour the majority of it out or else the eggs are just swimming in the stuff.

Man, now I'm hungry for a big breakfast. Favorite meal of the day.

E

The British Lard Marketing board...Jim, that ad had me falling over laughing.  Absolutely priceless.