I think when I made salt-crusted potato I brushed the salt off before eating? With, like, a vegetable brush. You know. but that was a while back, I'm not sure. Did make for a delicious potato, that I remember. But that was one big russet, not a bunch of tiny potatoes, some sort of shaking sounds like a good thing to try.
Tep, I read somewhere (Serious Eats or Cook's Illustrate or one of my egg-centric cookbooks) that old eggs being easier to peel is a myth (I haven't tested it myself but wherever I read it it was a very convincing account of hard boiling older eggs and fresh eggs and concluding that it made no or not much difference to peeling but the fresh eggs tasted better with the conclusion go fresh eggs, choose fresh eggs). I just always assumed that hard-boiled eggs being hard to peel is just how it is (partially because I kept seeing instructions to peel eggs under running water and all my drought-honed instincts recoiled in horror) and only tried this boil water-add eggs- add ice business because I am working my way through The Food Lab by the Serious Eats Food Lab guy. Even the instructions there did not make clear how much of a difference it makes, I thought it would be, like, slightly easier.
tl:dr my point was supposed to be - you and I ultimately have the same source for hard boiling egg instructions.
92 degrees is the high in northern Utah today. We had snow in the mountains last week. Dammit, it's even officially fall! Enough already, I should not still be running the ceiling fans and running around in as little clothing as possible!
Yeah it's 90 here, which is cooler than it's sometimes been but still too hot. Does give me a chance to enjoy popsicles, though, which I am duly appreciating.
I looooooooooove The Food Lab book. It is amazing and huge and sciencey and wonderful.
For peeling hard boiled eggs, doing it under cold running water seems to work just fine.
I think when I made salt-crusted potato I brushed the salt off before eating? With, like, a vegetable brush.
Yeah, that was my other thinking.
I looooooooooove The Food Lab book. It is amazing and huge and sciencey and wonderful.
I'm enjoying it so much! But it's slow going because I have to try cooking everything and then I have to eat what I cooked and then I have to wait until I can eat again to cook the next thing...so it's gonna take me a while to get past the breakfast chapter.
Also, Tep, meant to say I keep thinking I should ita-font and that makes me sad.
My condolences to your family, flea.
I spent the day puttering around the house, doing some laundry, I even did some crafty DIY stuff. I think I'll try to post some pictures on facebook later of a couple of the things, I really liked one of them very much and I'm kind of proud of it. Especially for someone who really doesn't have much visyal artistic talent.
I was supposed to go to a bonfire and wine party tonight with some people that I know slightly, but Dan was sick all weekend and I just didn't feel it. So we're staying at home; I got a selection of different ciders and hard root beers, which I'm excited to try, and we're just going to watch Netflix.
I want to try hard root beer! It sounds delicious.
I competed twice! The first in "newcomer" which is basically for people who haven't competed before. Then in "sophisticated" which is for people of all levels, 35 and up. I made finals in newcomer, but since there were like 18 women and 11 men, almost all the guys made finals...and the one I had to dance with was AWFUL. I had a hard time keeping the look of "wtf" off my face while we danced. Sigh. So disappointing. (the next level, novice, is very popular and full of tough competitors). My dances in sophisticated were probably better, but definitely weren't better enough than most of the women there, I expect. Boo.
I'm sorry for your loss, flea.
