it befuddles me as to why I have neglected this thread
this is what is left of the 4 batches of cookies we made on Saturday while killing off a bottle of eggnog and half a bottle of gin
Beautiful.
I'm probably gonna have chicken wings and sweet potato fries for the gameday. I'll post a pic of them.
I actually probably would like it because of the eggs and bacon.Christmas Eggs…
I have eaten this every Christmas for my entire life… Every Christmas… and I am not kidding. My parents started the tradition when I was a kid and I‘ve continued it. I make it on Christmas eve… oven ready for Christmas morning.
This is a layered scrambled eggs dish… layer of scrambled eggs, bacon gravy, layer of eggs, topped with more bacon gravy. This bakes about 1hr, then served with English Muffins.
Made with 14 eggs, 1.5 packs of bacon crumbled… awesomeness!
The bacon gravy is the exact same as making biscuits and gravy, just using bacon instead of sausage…@Dodgersrf @RamFan503… So… you’d love this @RamFan503
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Christmas Eggs…
I have eaten this every Christmas for my entire life… Every Christmas… and I am not kidding. My parents started the tradition when I was a kid and I‘ve continued it. I make it on Christmas eve… oven ready for Christmas morning.
This is a layered scrambled eggs dish… layer of scrambled eggs, bacon gravy, layer of eggs, topped with more bacon gravy. This bakes about 1hr, then served with English Muffins.
Made with 14 eggs, 1.5 packs of bacon crumbled… awesomeness!
The bacon gravy is the exact same as making biscuits and gravy, just using bacon instead of sausage…@Dodgersrf @RamFan503… So… you’d love this @RamFan503
View attachment 50593
I can't help it if some have taste buds shot to hell with rum and habeneros and want to use gravy like catsup. I love a good gravy on appropriate things. Y'know... Like almost anything but a flavorless hunk of flour.That looks amazing!
And as for Stu's Ba-Humbugging the Gravy... I'm glad to know there are people out there who don't like/enjoy gravy... because that leaves more for the clearly more civilized people like us. I fucking love gravy and I could literally eat it on everything.
Keep that tradition going forever Brudda. Totally awesome.
One of my absolute favorites almost like candy when steamed right and properly proportioned with hot dripping butter.I took a shot of my 12 pounds of King Crab before I steamed it yesterday. They're in one of those aluminum trays that's designed for a large turkey. The really giant legs were on the bottom but this mound of crab is a heavenly sight anyway...
Legs like these are always precooked and frozen out at sea. What I do when I get them shipped to me is easy. They are still frozen when I get em so I put em in the fridge until I'm ready to steam them. I order them so I get em a day or two before I plan on eating them from Pikes Seafood Market in Seadderall. On the bottom of the pan I build a kind of rack using wadded up foil so the legs don't touch the water. I put a couple sliced lemons on the bottom a 2 bay leaves. Add on the legs... then I put in about a half inch deep amount of water.
Cover with aluminum foil and put in the oven on 400 degrees. Steaming time varies depending on the amount of legs and their state of frozen-ness. You know they are done when you pull off the foil some and the steam is rising strong. You're not trying to cook em... just steaming them up to a good temp.
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ANOVA Precision. Wifi enabled and takes up no more room in your cupboards than a stick blender. If you want any info on them, hit me up. Lobster and shrimp are amazing with it as well.thinking about buying a sous vide thingy..talk to me foodies
do I need a vacuum sealer also?ANOVA Precision. Wifi enabled and takes up no more room in your cupboards than a stick blender. If you want any info on them, hit me up. Lobster and shrimp are amazing with it as well.
do I need a vacuum sealer also?
I have one and use it most of the time. I picked one up at Sam's club for $100 and it included a bunch of bags.do I need a vacuum sealer also?