Weekly Recipe Thread Ping List
(to be added/deleted - please contact me)
Recap of recipes from March 30th Thread:
Dessert _ Post#` 17 _ Easy Sticky-Toffee Pudding
Sauces _ Post#` 3 _ Homemade Mayonnaise
Seafood _ Post#` 6 _ Crabmeat Au Gratin
Soup _ Post#` 10 _ Grandpa Bagby’s Rocking Tater Soup
Vegetables _ Post#` 14 _ Cheesy Broccoli
http://www.freerepublic.com/focus/chat/2866351/posts?page=22#22
Looking for something different to make for Easter Dinner?
Check out the Free Republic Online Cookbook Thread from last year for great recipes:
http://www.freerepublic.com/focus/chat/2818541/posts
Have two things I'd like some help/advise with.
1. About 4 weeks ago, I hardboiled a bunch of eggs. Put them in the fridge, as I was making egg salad for a picnic the next day. Yesterday, as I was looking for something in the back of the fridge, voila, I found an egg..it must have rolled off the plate. Any clue as to how long it's good for? I'm going to toss it out...but am curious as to how long a hard boiled egg ( in the shell ) can stay refrigerated.
2. Now the biggie. I've made matzoh ball soup for years..everything from scratch..and it's usually just about perfect..my recipe serves 8..makes 16 matzoh balls. They're always floaters, not sinkers..light, not dense. Well, this past Tuesday, my parish held a seder, so I voluntered ( with lots of help) to make matzoh ball soup for 120..I scaled up the recipe, but some of the matzoh balls were, well, dense..We were cooking them in four big pots..but I do think that there were MORE balls in each pot than I'd normally do..because of the large number we needed. So, should I have boiled them longer?
Many thanks