My sisters recipe is for 20 gallons which they makee up in the fall ans freeze it which they eat all winter. My crock pot is only 3/4 gallon so I have to sit and figure out the amounts to put in. :))

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Uncle Chris Information Bulletin No.137

For those in the UK and Europe, a Crock Pot* is more properly called a worktop slow cooker.




*Crockpot is in reality a trademark owned by Sunbeam products, but is used generically for slow cookers from all manufacturers.

It is similar to "doing the hoovering". Hoover is a registered trademark of a particular brand of vacuum cleaner, but has passed into general parlance.

This has been a Public Information message from the UCSS*

*Understand Colony Speak Society

That's about the size I have, I had a bigger one but cracked the pot so it hit the garbage. this one does me just fine.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

I can live with both names. I will be put to use on Monday to cook the Corned Beef overnight and to celibrate my favorite Non Holiday.

Now I just have to find something green to wear.

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Pluto will always be a planet to me.

Seti Ambassador
Not to late to order an Anni Shirt

Rainy day here. So I cooked up a good pot of Butter Beans. Seasoned with salt pork, onion, and garlic powder. A big piece of cornbread on the side baked in a cast iron skillet. Yummm.

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Rainy day here. So I cooked up a good pot of Butter Beans. Seasoned with salt pork, onion, and garlic powder. A big piece of cornbread on the side baked in a cast iron skillet. Yummm.

That sounds delicious!!!

Rainy day here. So I cooked up a good pot of Butter Beans. Seasoned with salt pork, onion, and garlic powder. A big piece of cornbread on the side baked in a cast iron skillet. Yummm.

That sounds delicious!!!

It was.

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I can live with both names. I will be put to use on Monday to cook the Corned Beef overnight and to celibrate my favorite Non Holiday.

Now I just have to find something green to wear.

Oh yes, corned beef I like to have it a few times a year.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Oh yes my GF got a small Corned beef for Tuesday, she asked me what am I going to ware green? miss the washer and shower will work. LOL

One time I got corned beef on sale just after and a smoking deal of 39 cnents a pound, we got 10 of them and froze them. I had 6 and she had 4 but we were set of 2 years. LOL

I will be in S.F. this week for the last time, My GF isn't doing well and I'm dragging her up here, I knew I souldn't have let her go back there. :(

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

I've always kind of sucked at making hard-boiled eggs. Anybody with a good method for easy to peel and properly done eggs?

Easter is just around the corner, and I want some flawless eggs for bedeviling! ;~}

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The mind is a weird and mysterious place

I've always kind of sucked at making hard-boiled eggs. Anybody with a good method for easy to peel and properly done eggs?

Easter is just around the corner, and I want some flawless eggs for bedeviling! ;~}

I pouch <sp?> eggs in a pan the makes them just right. boild eggs I'm not too good at. I just cook the for 4 minuts and they are perfect.

Best get my power nap, I have to be up at 10 AM.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

I've always kind of sucked at making hard-boiled eggs. Anybody with a good method for easy to peel and properly done eggs?

Easter is just around the corner, and I want some flawless eggs for bedeviling! ;~}

I use to let them cool in cold water. Otherwise the shell sticks.
I Think it's because the inner surface dries when they are hot.

I've always kind of sucked at making hard-boiled eggs. Anybody with a good method for easy to peel and properly done eggs?

Easter is just around the corner, and I want some flawless eggs for bedeviling! ;~}

I use to let them cool in cold water. Otherwise the shell sticks.
I Think it's because the inner surface dries when they are hot.

I also found that very fresh eggs are harder to peel. I do boil eggs and drop them in ice water which keeps the protine (purple) from forming.

Me? I love deviled eggs, I have been known to eat a dozen in one sitting back in my younger days. (lets see just when was that)

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

I also found that very fresh eggs are harder to peel. I do boil eggs and drop them in ice water which keeps the protine (purple) from forming.

Purple? Here they looks green:)

Anyway. Once I boiled quail eggs. Total failure.
They are very small and despite I cooked them gently the shell stuck.
After pealing them there were hardly any eggs left.
Only the yolk and some egg white around them.

After pealing them there were hardly any eggs left.
Only the yolk and some egg white around them.

Uhhhh..........once I've peeled a hard-boiled egg, I never have anything other than "the yolk and some egg white around them", am I missing something?

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"Sour Grapes make a bitter Whine." <(0)>

Yes, the fresher an egg is the harder it is to peel. Eggs that have been sitting around a couple of weeks have air pockets in them that help you loosen the shells when you are peeling the eggs.


I promise you that this method is foolproof for typically sized chicken eggs.

1. Place eggs that are at least a week old in a single layer in a pot.

2. Cover with one inch of cold water.

3. Bring water to a boil.

4. The second it reaches a boil (big bubbles coming up and bursting), remove pot from stove, place it on a potholder and cover it with pot lid.

5. Let eggs sit in hot water 10 minutes. Set a timer!

6. Remove eggs one by one, using kitchen tongs or a large spoon, and place them in an ice bath. Keep them there until they are cooled through.

Peel eggs.

Perfection.

After pealing them there were hardly any eggs left.
Only the yolk and some egg white around them.

Uhhhh..........once I've peeled a hard-boiled egg, I never have anything other than "the yolk and some egg white around them", am I missing something?

Quail eggs is about one inch in size. When I peeled them most of the egg white fell off stuck to the shell:)

4. The second it reaches a boil (big bubbles coming up and bursting), remove pot from stove, place it on a potholder and cover it with pot lid.
5. Let eggs sit in hot water 10 minutes. Set a timer!

That's also a perfect way to cook fish.
Safe cooking we call it:)

4. The second it reaches a boil (big bubbles coming up and bursting), remove pot from stove, place it on a potholder and cover it with pot lid.
5. Let eggs sit in hot water 10 minutes. Set a timer!

That's also a perfect way to cook fish.
Safe cooking we call it:)

I tried to poach fish once and grossly over-cooked it in the wine broth I was using. Next time I will try the off-the-burner approach.

4. The second it reaches a boil (big bubbles coming up and bursting), remove pot from stove, place it on a potholder and cover it with pot lid.
5. Let eggs sit in hot water 10 minutes. Set a timer!

That's also a perfect way to cook fish.
Safe cooking we call it:)

I tried to poach fish once and grossly over-cooked it in the wine broth I was using. Next time I will try the off-the-burner approach.

Yes. It's more easy and if you miss the time the fish won't be destroyed.

Yes, the fresher an egg is the harder it is to peel. Eggs that have been sitting around a couple of weeks have air pockets in them that help you loosen the shells when you are peeling the eggs.


I promise you that this method is foolproof for typically sized chicken eggs.

1. Place eggs that are at least a week old in a single layer in a pot.

2. Cover with one inch of cold water.

3. Bring water to a boil.

4. The second it reaches a boil (big bubbles coming up and bursting), remove pot from stove, place it on a potholder and cover it with pot lid.

5. Let eggs sit in hot water 10 minutes. Set a timer!

6. Remove eggs one by one, using kitchen tongs or a large spoon, and place them in an ice bath. Keep them there until they are cooled through.

Peel eggs.

Perfection.

It helps if you start on the big end of the egg where the air pocket is located.

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