Subj : Re: Pickled Eggs To : Tiny From : digimaus Date : Tue Oct 15 2024 14:08:57 -=> Tiny wrote to Digimaus <=- Ti> Mine take at least a week to be good. Two weeks is the best that Ti> way the flavours have all got into the egg. 24 hours... may as well Ti> just put vinegar on a hard boiled egg IMO. I can't handle the taste of vinegar at all. I seem to taste bitter tastes more in any food that has vinegar in it. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Marie Becker's Potato Stew Categories: Vegetables, Ceideburg, Bacon, Smoked Yield: 6 Servings Stephen Ceideburg 1/2 lb Slab bacon 3 tb Butter or light oil of your -choice 3 tb Flour 4 To 5 cups, scalding hot -light chicken broth or -water 2 lb Potatoes, whole if -fingerlings, or cut up if -larger, peeled Salt and freshly ground -pepper, to taste 1 Mediterranean bay leaf 10 Parsley sprigs, tied into a -bundle 1 Garlic clove, chopped 3 tb Chopped parsley leaves For a strong smoked taste, do not blanch the bacon; for a light taste, blanch it 7 to 8 minutes in cold water. Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot and render over medium-low heat until light golden. Remove lardoons to a plate; drain off all fat in pan and replace it with the butter. Heat well, then add flour and cook to a golden roux, 4 to 5 minutes. Whisk in chicken broth. Bring to a boil, stirring. Add lardoons, potatoes, salt and pepper and the herb bundle. Reduce heat to a simmer, cover (keeping lid slightly askew), and cook 20 to 25 minutes, or until potatoes are tender. Add garlic and parsley. PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat (6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber. Posted by Stephen Ceideburg MMMMM -- Sean .... A bike in town keeps running me over. It's a vicious cycle. --- MultiMail/Linux * Origin: Outpost BBS * Johnson City, TN (618:618/1) .