Kai's "Old-Fashioned" Recipe Thread

EGGS

Once you get more than 3 Eggs called for in a recipie the size of the egg becomes important and will affect the end result.
Some of the types of recipies in which the correct egg size important (Cakes, flans, custards etc) and in other cases in does not make a difference(such as meatloafs, french toast etc.) Additionally the size or amount of the yolk matters in such recipies as Angel food Cake which relies on the volume of whipped whites.

Here is a substitution table for eggs based upon sizes


If a recipie calls for:

One Large Egg, use Any single Egg

Two Eggs, use Two any size or Three small

Three Large Eggs, Use Two Jumbo or Three Extra Large or Three Medium or Four Small

Four Large Eggs, use Three Jumbo orFour Extra Large or Five Medium or Five Small

Five Large Eggs, use Four Jumbo or Four Extra Large or Six Medium or Seven Small

Six Large Eggs, use Five Jumbo or Five Extra Large or or Seven Medium or Eight Small



1 Cup of Eggs, use Four Extra Large or Five Large or Five Medium or Six Small



Liquid measure for Eggs (white & yolk beaten together & seperated in parenthasis)

A Extra Large Egg has 4 tablespoons of content(or 2 2/3 tbsp whites 1 1/3 tbsp yolk)

A large Egg has 3 1/4 tablespoons of content (or 2 1/4 tbsp whites 1 rounded tbsp yolk)

A Medium Egg has 3 tablespoons of content (or 2 tbsp white 1 tbsp yolk)



:D

hangoverremedyrecipesifyouwillplease :cool:

Haven't had one in probably 30 years. :(

I don't like them very much. :mad:

In a word:

Overproof
:eek:

That's why I don't drink anymore.. it's how I got pregnant.

;)

Chinese Buffet Style Donuts


Ease of Cooking: Easy

Serving Size: 10

Notes: We have all enjoyed these simple to make donuts. Now you can make them at home.


Ingredients: 1 can refrigerated biscuits
1/3 C. sugar
oil to deep fry in


Preparation: Use either a deep fryer, or a large deep skillet. Be sure to add enough of oil to line
the bottom of the pan a couple of inches deep. Heat oil to 350 degrees. Remove biscuits from
can and fry a few at a time in the fryer. When browned on one side, turn over. When golden
brown on both sides remove from oil, and drain on paper towels. Pour sugar into a small
container, and once the donuts have cooled slightly toss the donut into the sugar, and coat
on both sides. Be sure to fry only a couple at a time.

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Elephant Ears


1 16-ounce loaf frozen white bread dough, thawed
1/3 cup sugar
1 teaspoon ground cinnamon
Cooking oil for shallow-fat frying

1. Cut bread dough into 12 pieces.

2. In a small bowl, stir together the sugar and cinnamon; set aside.

3. On a lightly floured surface, roll out each piece of
dough to form a 1/8- to 1/4-inch-thick oval.

4. In a heavy skillet, heat about 1/2 inch cooking oil
over medium-high heat. Cook bread ovals, 1 or 2 at a
time, in hot oil for 45 to 60 seconds per side or until
bread ovals are brown.

5. Remove with tongs and drain on paper towels. Sprinkle
sugar-cinnamon mixture over the fried bread. Keep warm in
the oven while frying the remainder. Makes 12.

Nutrition facts per serving: 165 calories, 6 g total fat,
0 mg cholesterol, 0 mg sodium, 22 g carbohydrate.

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Vinegar Pie

1 cup sugar 1 cup water
2 eggs 1/4 stick (or 2 Tablespoons) Margarine
2 Tablespoons vinegar
2 Tablespoons flour (or corn starch) 1/2 tsp. lemon extract


Combine sugar, eggs, vinegar, flour (or corn starch), and water in double boiler and cook until thick and smooth, stirring occasionally. Just before removing from heat stir in the 1/4 stick (or 2 Tablespoons) of margarine and the lemon extract.
Pour into baked pie shell. If desired, the pie may be topped with whipped cream.

---------------------------------------------------------------------
Peanut Butter Pie

1 cup corn syrup 3 eggs, slightly beaten
1 cup sugar 1/3 cup creamy peanut butter
1/2 tsp. vanilla Unbaked pie shell


Blend filling ingredients. Pour into unbaked pie shell. Bake at 400º F for 15 minutes. Reduce heat to 350º F and bake 30 - 35 minutes longer. Filling should appear slightly less set in center than around edge.

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Sorry I don't have a hangover cure for you. :(

Todays Recipies



Baked Fish Pie


1 tablespoon butter, 1 teaspoon chopped parsley, 1 tablespoon flour, 1 1b. cooked fish fillets, 1 cup fish stock or milk, 1 cup breadcrumbs, 1/8 teaspoon salt, Potatoes, Pinch pepper, 1 egg or some milk, Squeeze lemon juice,

Method-Melt butter in saucepan, add flour, and stir till smooth. Cook 1 minute, add stock or milk and stir till boiling. Add salt, pepper, lemon juice, parsley, and flaked fish. Mix well and pour sufficient of the mixture into a greased pie dish to cover the bottom well. Sprinkle with breadcrumbs and dot with small pieces of butter. Cover with a layer of mashed potatoes and brush with beaten egg or milk. Repeat 4, 5, and 6 till all mixture is used up. Bake in a moderate oven till brown.

:D


JayBird take this for a HANGOVER

Mock Oyster


One egg, dark pepper, salt, tomato sauce, Worcester sauce, vinegar, lemon juice, red pepper

Put whole egg into shaker with a dash of each of the other ingredients, shake well, pour into medium sized goblet and serve.

:D

Mulligatawny Soup


Group 1) 1/4 pint gooseberries or 2 or 3 sticks rhubarb. Veal, poultry, or game bones, 3 onions, 2 oz. Butter, 1 bunch herbs.

Group 2) Juice 1/2 lemon, 1 small chilly, 3 tablespoons curry powder, Sufficient salt to flavour, 1/2 teaspoon ginger

Group 3) Small pieces cooked poultry cut into fancy shapes or neat pieces, 3 pints stock, Some Patna rice

Method: Prepare gooseberries or rhubarb, cutting rhubarb (if used) into 1 inch lengths. Cut onions, herbs, and veal, poultry or game bones in-group (1) into very fine pieces. Melt butter, add ingredient in-group (1) and fry 10 minutes, stirring occasionally. Add ingredient in-group (2) and fry a few minutes longer. Add stock group (3) and stir till boiling. Simmer gently 1 to 1 1/2 hours or till vegetables are tender. Rub through a sieve 1 cupful at a time, reheat and add small pieces of poultry. Rice should be nicely cooked and may be served separately.



:p

Gooseberry Curd

Yield: 1 servings

1 pt Gooseberries
2 Tb -Water
1/2 c Sugar
2 Tb Unsalted butter
2 Eggs
1 Egg yolk

Rinse the gooseberries and put them in a non-corroding saucepan with the
water. Cover and cook over low to medium heat, stirring occasionally, for
about 20 minutes, or until the gooseberries are very mushy. Puree them
through a food mill or a strainer. You should have about 1 1/4 cups of puree.
Stir the sugar and butter into the warm puree and heat, stirring
constantly. Whisk the eggs and the egg yolk just until mixed, then whisk
in a little of the hot gooseberry mixture to heat the eggs. Return to the
pan and cook over low heat, stirring constantly, until the mixture is well
thickened, and has reached a temperature of 170 F. Pour into a container,
cover, and chill.
Use this to fill small tartlets, garnishing them with rosettes of creme de
Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe
rosettes of creme Chantilly over the top, leaving a small spot uncovered
in the center so the curd will show. This also makes a delicious filling for cakes.
Like most high-acid fruit curds, this will keep at least two weeks in the refrigerator.

Creme Chantilly: Whip the amount of cold fresh cream needed for your recipe
until it mounds softly and will just barely hold its shape. The volume will
approximately double after it is whipped. There should be no hint of graininess,
which is the first sign that the cream is overbeaten and turning to butter.
Stir in vanilla and sugar to taste. Or you may flavor the cream with spirits or
liqueurs, wine, fruit purees or jams, or the reduced liquid from poached fruit.

Quote:

---

JayBird take this for a HANGOVER

Mock Oyster

One egg, dark pepper, salt, tomato sauce, Worcester sauce, vinegar, lemon juice, red pepper

Put whole egg into shaker with a dash of each of the other ingredients, shake well, pour into medium sized goblet and serve.

---

FUGI>>>ARE YOU NUTS??? Good grief man, are you trying to kill me??? I'd rather lay down and die than drink that. :(

Quote:

---

Originally posted by jaybird

FUGI>>>ARE YOU NUTS??? Good grief man, are you trying to kill me??? I'd rather lay down and die than drink that. :(

---

:D ROTFLMAO

Its guaranteed to make you forget any hangover :p

It's guaranteed to make me ralph, just reading it! ;)

Man. I only had 3 glasses of it (NOT JUGS) last night. Some of the 'best stuff they have in Jamaica.' As I was told. It didn't even really taste.

THEN, they tell me it's called Overproof Rum. Pure alcohol before the bottle's opened or some chit. Something about all the water, every drop of it, is removed when it's bottled. *sskicker is what it is.

Quote:

---

Originally posted by jaybird
It's guaranteed to make me ralph, just reading it! ;)

Man. I only had 3 glasses of it (NOT JUGS) last night. Some of the 'best stuff they have in Jamaica.' As I was told. It didn't even really taste.

THEN, they tell me it's called Overproof Rum. Pure alcohol before the bottle's opened or some chit. Something about all the water, every drop of it, is removed when it's bottled. *sskicker is what it is.

---

:eek: JayBird The Best Stuff is not Overproof and it has
Great Wonderful Sweet Butterscotch Sugarcane Flavor Light on the palatte like air, the taste explodes in your mouth leaving you wanting more, It can be sipped straight without Ice or mix and is wonderful. I have a bottle a friend gave me from Guyana 12 yo nice, He also let me try some 50 yo that was Great. The overproof stuff is unaged usually and mass produced using the cheapest sugar cane whereas the best stuff is limited production and uses the best cane stalks. The overproof is aimed at the american market specifically college kids because their tastes are undeveloped and generally are looking for a quick buzz. Also the premium stuff is less likely to give a hangover because they dont use the foreshots and low wines that the still produces where as the overproof uses all the distillation including the "trash" distillings because they need to keep up production quotas.;)

Sorry Preaching Again ;)

You're not preaching. You're educating. WHY didn't you do this BEFORE last evening though?? ;) Ron (brother-in-law) did say the good stuff is hard to get ahold of over there, called JB rum for Jim Batty or something? And it's amber colored, not clear. This was clear stuff, Wray something. (They brought home a bottle of overproof and 5 bottles of rum cream...now THAT is good stuff. 3 bottle limit per person I believe)

Sarah had never heard of overproof. And THAT is saying a L of a lot!!! (she's got those Demick drinkin' genes)

I can see that it could definitely be a fast, cheap buzz. Yowzer. And in about 10 minutes, I'm going to go get horizontal again. My head is still pounding and spinny. Needless to say dajaybird didn't make the Ribfest today. :p Maybe tomorrow after the car show.

;) Clear usually is a sign that the "Beverage" (Rum Whiskey Burbon) is Young not aged a long time whereas a "Brown" color can indicate aging of the product in wood casks. When Rum or Whiskey or Wine for that matter age in Casks the alcohol evaporates, the liquid undergoes a chemical transformation with the wood picking up tannins and esters from the wood, this imparts flavors such as vanilla, citrus or leather to the liquid. Barreling of the liquids is a important process and the Barrels are graded, tracked and rotated through the aging process to ensure the desired effect takes place to insure the flavor or taste or desired mouth feel is achieved. There is a lot of science but also a lot of art in this process which is learned by trial and error.

Anyway Hope you feel better tomorrow and have fun :D