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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Comment by Joan Denoo on July 20, 2014 at 5:03pm

Felaine, I agree with James about a nice flavor in smoked paprika. I suppose it is a matter of taste. It has a more complex flavor than the usual paprika. 

Comment by Pat on July 20, 2014 at 4:30pm

Felaine, I never thought of letting the air out of the egg before boiling it. I'll try that. Thanks.

As to boiling eggs, I put them in cold water, put the pot over the stove and bring it to a boil. Once it hits a full boil, I turn off the heat and let the eggs sit for 10 minutes. Than, I run cold water over them with ice in the final bath. I've found with this method, you never get that little 'green' ring around the edge of the yolk.

Comment by sk8eycat on July 20, 2014 at 1:41pm

I should have added something to the Potato Salad discussion, too.  For years I used one of the lancets (a clean one!) for getting a small blood sample for my glucose meter to poke a tiny hole in the wide end of a raw egg before dropping each on into HOT water for boiling.  That lets the air out of the sac at that end of the egg, and keeps the rest of the shell from cracking while it cooks.

If I'm doing 6 or more eggs, I boil them on high for 13 minutes, pour out the hot water immediately, and run cold water over them.  I also add ice cubes to the cold water, and let them sit till the eggs are cool enough to handle comfortably, and then peel 'em.

I can't do that anymore because the lancets available today are too thin and fine to poke through an egg shell....they just I have a collection of safety pins that I use, instead.  But letting the air out of that sac does keep the shell from cracking and leaking while the eggs cook.  (There are egg-piercing devices on the market, but why spend the money?)

Comment by Pat on July 20, 2014 at 10:40am

Mentioning a 'church key' reminds me of a decoration my father had in his tavern. It was a 7 foot long one, hanging on the wall, labeled 'Cathedral Key."

Randall, cabbage soup tonight, tomorrow, the day after.... I'm making a large crock version of posole, which will be for dinner tonight, tomorrow, the day after that.....

As to the over abundance of cabbage, Daniel put up several interesting posts in the sub-group Canning and Preserving Food. Starts here about making sauerkraut.

Comment by Idaho Spud on July 20, 2014 at 7:17am

James, I'm interested in hearing how you resolve the unopenable  tin.

Felaine, I like your idea to make a shaker out of it.

Randy, I've had the problem of overabundance before and resolved it by giving neighbors some or recycling things back into the compost for next year.  It always feels like wasting the produce, but logically, I don't think so.

Comment by Randall Smith on July 20, 2014 at 7:10am

It took me a whopping 2 hrs to clean out my old (38 yrs) freezer. Somehow, after rearranging and sorting, it seemed fuller than before. It won't take long for it to revert back to a jumbled mess.

I have 6 cabbages in the garden ready to pick. What to do with them? I found 2 year old freezer slaw, so I really don't need to make more. Cabbage soup with ham and beans tonight (and tomorrow and the day after and.....). 

Comment by sk8eycat on July 19, 2014 at 8:38pm

Well, I still have one "church key," but I plan to hang onto it forever.

Do you have an ice pick?  If so, you could try punching several small holes in the lid to make a shaker out of it....or take the unopened tin back to the deli where you bought it, and humbly ask them how you are supposed to open it.

Comment by James M. Martin on July 19, 2014 at 6:53pm

@sk8eycat, I bought some from Spice Islands or some hifalutin' spice purveyor and also a little tin of it at a local mideastern delicatessen. I like its deeper and, yes, smokier flavor, but the more authentic tin I cannot open. It has a top that apparently only takes a church key. I don't know what to make of it.

Comment by Randall Smith on July 18, 2014 at 7:21am

Joan, Wow, so many uses for chickenwire! And I do use it, but the little devils (rabbits) seem to find openings. Thanks, anyway.

Here's another thumbs up for Buffalo, WY, and Devil's Tower. Awesome area.

Wish me luck in cleaning out my freezer today. I'm unloading and repacking--newer stuff on the bottom, older to the top. Funsies.

Comment by sk8eycat on July 17, 2014 at 11:40pm

Joan, I keep thinking I want to try smoked paprika. but I always forget buy some.

Does anyone know if the flavor is all that different?


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