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[TripletDaddy]

Is it weird if I'm a little turned on?

Not at all.

[bluegoose]

So after they are cooled you have to crack the shell somehow to get started on the peel. I crack the egg on the flat countertop. Once the egg crack has started, I roll the egg along the flat surface, adding a little downward pressure on the egg (but not a lot), moving from my fingertips to my palm or until I do a complete rotation of the egg. At that point you have two main halves that can pop off pretty easily.

"wallah!"

Intriguing, indeed. I'll withhold final judgement until I try it myself (soon, I might add) but I'm feeling good about this new technique. Could represent a whole new pair a dime shift in my deviled egg making philosophy.

[Jeff Lebowski]

Not allrecipes, but since we are talking Portland gimmick food, this recipe does a good job with approximating the Lardo pork meatball bahn mi.

We warned though, I think there is a huge mistake in the recipe. It calls for a tablespoon of salt, which made it way too salt the first time I made it. It was still decent with the picked vegetables. The second time I made it, it seemed a bit too sweet when I cut the salt down to a teaspoon. I'm going to give it a try with 1 teaspoon of salt and 1 teaspoon a sugar next time.

Also, if you really want the siracha mayo to be great, make your own mayo instead of buying some. We almost never have mayo in the house and when we do buy it, a lot goes bad. I've talking to making mayo whenever it is needed and it is well worth the extra time.

http://www.cookingchanneltv.com/reci...l-banh-mi.html

This same recipe is duplicated all over the internet and everywhere else it lists 1 teaspoon of salt. Good call.

We are going to try it tomorrow.

[old_gregg]

i made andy ricker/funk gimmick wings (among some other flavors) for the superbowl. they were way too salty for some reason. i marinated them overnight in a ziploc bag, which i think was both too long and allowed too much absorption. or the fish sauce i used was cheap, i don't know.

[fusnik]

Love the French toast, never thought to add flour.

[MartyFunkhouser]

I remedied never having bacon on deviled eggs. I used the cooks illustrated deviled egg recipe and used crumbled thick cut peppered bacon. It was fantastic. I cooked the eggs in a bamboo steamer, so they peeled with ease.

[MartyFunkhouser]

i made andy ricker/funk gimmick wings (among some other flavors) for the superbowl. they were way too salty for some reason. i marinated them overnight in a ziploc bag, which i think was both too long and allowed too much absorption. or the fish sauce i used was cheap, i don't know.

You clearly don't make gimmick food a lot if you thought you could marinate the wings in fish sauce overnight.

[Drunk Tank]

White Chocolate Raspberry Cheesecake

I made this recipe: http://allrecipes.com/Recipe/White-C...r_results_p1i1


I followed the advice of a few of the comments and used 2 cups of Oreo crumbs to make the crust instead of one and used the whole Oreo instead of just the wafers. I did adjust the butter and sugar to account for that. I also cooked it in a water bath @ 325° for 60 minutes, then turned off the oven and let it sit in there another 60 minutes.

I'll be making this again for sure.