Weekly Cooking (and related issues) Thread

[ConservaTeen]

What came first (Egg and Chicken Pie), the Eggs or Chicken?

[Jamestown1630]

LOL!

I’m partial to Hellman’s; I grew up on it, and we’re in Maryland. While I see Duke’s in the grocery, among my local cooking friends I haven’t found a real preference for Duke’s.

Is it a deeper-South thing? and what’s different about it?

[MomwithHope]

Thanks I may wind up doing the sauntering and freezing. I’ve already canned almost 20 pints of pickled Vidalia onions.

[Jamestown1630]

I’ve never figured that one out; but I’ve always ‘felt’ that Egg must have come first.

(Everything seems to start with an Idea.)

[ConservaTeen]

My Deplorable parents (DeplorableAmerican1776) love to cook. Dad caught some Mullet on the way home and we had them for dinner. Dad cooked them on the grill, mom made buttered carrots and I baked pineapple upside down cake.

[boatbums]

We had never tried Duke’s until we moved to North Carolina and just about everyone there swears by it. We had always used Hellman’s but one day I bought some Duke’s because it was on sale BOGO and tried it out. From then on, it was our favorite. My husband was a dyed in the wool Hellman’s fan but he only wants Duke’s now. Luckily, it is readily available in Florida. I can’t quite put my finger on WHY it’s better, it just is. Try it. What’s the worse thing that can happen? If you hate it, you can take it back to the store.

[tjd1454]

“I’m a Jew, though...” Well God bless you! Lived in Israel for several years. Best years of my life. Miss an Israeli falafel sandwich...

[tjd1454]

God bless you! You are the future of our country! (Dad of five here).

[pugmama]

Since moving to upstate SC, we have really been enjoying this southern classic.

http://gardenandgun.com/recipe/three-variations-classic-pimento-cheese/

[Library Lady]

Those sound good. My nephew is a chef and catered his aunt’s wedding several years ago. He served crab quiche which was wonderful. I wanted the recipe, but he had bought them off a food truck and baked them. :(

[Liz]

From Mrs Butterfingers. Spicy, rich cheese straws perfect for parties. Decadently delicious appy, quick and easy and virtually fool-proof. Good do-ahead; fridge airtight two days. Can also serve at holiday breakfast......nice dipped into over-easy eggs.

SPICY CHEESE STRAWS

METHOD Proc/pulse to coarse crumbs in 5 sec pulses 1 1/2 cups (5-6 oz) grated ex/sharp Cheddar, 4 tb cold unsalted butter cut into small pieces, 3/4 c flour, 1/2 tsp k/salt, 2/3 tsp crushed red pepper flakes, 1/4 tsp black pepper. Add tbl cream or HnH (could use milk); process to form a ball, about 10 sec.

FINAL On a lightly floured surface, rolling pin into an 8x10" rectangle 1/8" thick. Cut into strips 1/2" wide; can be any length--two to ten inches. Metal spatula gently to parchmented sheetpan spaced 1/4" between. Bake on middle rack 350 deg 12-15 min--ends are barely browned. Set pan on rack to cool.

SERVE room temp.

[Covenantor]

Friends on the Eastern Shore of Maryland served up a similar dish by adding fresh crab meat. Very nice finger food.

Thanks for the recipe.

[Qiviut]

Oooh .... crab! We love crab & that would be a great filling for these little quiches.

[Ellendra]

I was a Miracle Whipper for years, but I started getting sick every time I ate any. I’m not sure if they changed their recipe, or if my food allergies are getting worse, but I don’t dare touch it any more.

I’ve learned to make a passable substitute using mashed avocado. I mixed the avocado with 2 tablespoons of lemon juice ahead of time and froze it in ice cubes, because I knew I’d never eat it all at once. Once avo-cube, with a teaspoon of very light olive oil, about 3 dashes of salt, and a dab of mustard, makes a pretty good miracle whip. It just takes a few minutes to get up the nerve to try it the first time, because of how weird it looks!

[mairdie]

That is absolutely brilliant! Much as I love Miracle Whip, and have no problems, your recipe is compelling. Thank you.

[pugmama]

I made this for a wine tasting evening. It was gone in a very short time.

https://food52.com/recipes/10035-rich-blue-cheese-caramelized-onion-and-bacon-galette

[Jamestown1630]

You post so many interesting recipes! I’ve got that farro salad on my ‘to-try’list, and will save this one, too.

[Jamestown1630]

I like that! (What kind are the canned ‘green chilies’? The canned ones I see in the store seem to all be Jalapenos, but you have those later in the recipe...)

[Jamestown1630]

I’ll try it on my next deviled egg adventure ;-)

[Jamestown1630]

I have a vintage Mirro cookie press with almost that same recipe in the little book that came with it - you put the pastry dough through the star-tip, to make ‘cheese straws’. Kind of a cumbersome tool to use, though - some of the modern cookie-presses are easier to work with.