Weird, but...

mickeblue
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Weird, but...
« on: August 01, 2008, 11:39:57 AM »

... I'm intrigued, and Rich may have an answer to this.

One of my favourite sandwiches is egg mayonnaise with mustard cress... my own recipe ~

Serves two:

3 free range eggs... boiled for 5 minutes and then crushed into a large dollop of Hellman's mayonnaise, a pinch of sea salt, a couple of twists of the mill of Wynad black pepper, and a generous handful of fresh mustard cress ( cut straight from the root ).

Spread on thickly sliced buttered malty bread ( I make my own... yeah! I know, I've got an apron as well ), and cut into halves.

Mmmmm.... having a Homer Simpson moment here guys! Grin

Having bored you with that, my question is why when I mash the egg with a fork ( and I 'm not trying to sound slick here, but we have silver cutlery that belonged to my wife's family ), why does the fork tarnish so badly? What is the chemical involved that causes this? and is there a way around it... perhaps if I did it in a different order?

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haxer
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Re: Weird, but...
« Reply #1 on: August 02, 2008, 01:04:35 AM »

haha, nice one. I can't wait to see this post play out Grin

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mrbiotech
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Re: Weird, but...
« Reply #2 on: August 04, 2008, 11:20:05 AM »

Sorry... attempted a reply two days ago but it looks like it didn't save.

Dude, my mouth was totally drooling reading this recipe... fresh mustard cress, sea salt - Mickeblue, you don't mess around with food, do you

DELICIOUS!

Eggs are high in sulfides, which give it that eggy (or rotten-egg) smell. The silver in the silverware is probably acting as a catalyst resulting in an oxidized sulfur product (the tarnish). It might be counteracted by using a reducing agent: something acidic, like lemon-juice.

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haxer
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Re: Weird, but...
« Reply #3 on: August 04, 2008, 05:43:48 PM »

mrbiotech and his science strike again. haha Grin

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mickeblue
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Re: Weird, but...
« Reply #4 on: August 07, 2008, 09:43:18 AM »

Quote from: haxer on August 04, 2008, 05:43:48 PM

mrbiotech and his science strike again. haha Grin

I knew he would come up trumps Grin

However the idea of adding a citric, or acetic, element to the sandwich didn't really appeal... but it gave me some inspiration... half a dozen drops of Worcestershire sauce, and a little less salt. Tastes great with the slight hint of anchovy... and the fork didn't tarnish!

Thank you Rich for saving me the chore of polishing up the flaming fork every time!

« Last Edit: August 07, 2008, 09:49:35 AM by mickeblue »

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mrbiotech
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Re: Weird, but...
« Reply #5 on: August 07, 2008, 12:26:38 PM »

Now, I knew you were a gardener of great talent, but I'm finding your culinary tastes to also be entirely impeccable! What other recipes you got up your sleeves? Man of many talents!

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mickeblue
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Re: Weird, but...
« Reply #6 on: August 08, 2008, 05:04:16 AM »

Too many to mention Rich, I've got quite a sizable library of cookbooks

... at heart I'm a baker & patissiere. I like baking bread, fruit cakes, and traditional English meat pies.

Although I never had any formal training, I've worked as a chef in a number of situations ( and alongside a couple of the big guns, which was interesting ). I had a rather neat job for a while where I used to make a large number of pates, cheesecakes and pies exclusively for Harrod's food hall.

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mrbiotech
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Re: Weird, but...
« Reply #7 on: August 08, 2008, 12:19:30 PM »

I KNEW there was some culinary experience there! Cheesy

Fantastic recipes and improvised tastes don't just erupt from nowhere - they percolate from the brain to the hands to the taste-buds. You've got me hooked here.

Incidentally, my dad lived in Lancashire UK when he was younger and made something similar (although not as refined or tasty) when I was a kid. Tasting this was one of those "Ratatoille" moments where I briefly was taken back in time. Priceless!

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haxer
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Re: Weird, but...
« Reply #8 on: August 08, 2008, 01:51:13 PM »

wow, you learn something new about someone every day.

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mickeblue
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Re: Weird, but...
« Reply #9 on: August 09, 2008, 07:48:50 AM »

Quote from: mrbiotech on August 08, 2008, 12:19:30 PM

Tasting this was one of those "Ratatoille" moments where I briefly was taken back in time. Priceless!

You gave it a try then? That's great!

Whilst it is the simplest of things to make, for a quick lunch on a summers day it really hits the spot. Try cooling it in the fridge before spreading on the bread for that extra refreshing touch.

Whereabouts in Lancashire was he? Did he ever make you a Lancashire Hot Pot? A layered casserole of lamb and vegetables cooked in stock, with a finishing layer of crispy potatoes on the top... now that is seriously good family fare on a winter's day!

If you want the recipe I'll post it.

« Last Edit: August 21, 2008, 02:47:32 AM by mickeblue »

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mrbiotech
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Re: Weird, but...
« Reply #10 on: August 11, 2008, 12:52:19 PM »

I've gotta ask him whereabouts... good question.

Do post the Hot Pot recipe! Potatoes cooked with roasts are my fav, and this sounds absolutely heavenly Cheesy

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mickeblue
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Re: Weird, but...
« Reply #11 on: August 14, 2008, 10:55:20 AM »

Your wish is my command Sirrah....

Measures are slightly vague, but appropriate for the dish.

Lancashire HotPot a la Mickeblue

2lbs of lean diced lamb ( neck fillet works well, but I prefer boned shoulder )
2 lbs floury potatoes, sliced about a quarter of an inch thick
2 or 3 large carrots, sliced about half an inch think
2 large white onions, chopped ~ but not too finely
2 medium leeks, sliced about 1 inch thick
A stock cube ( both beef & chicken work well )
Knob of butter and a little vegetable oil
Some rosemary, thyme, salt, pepper and a bay leaf ( dry is perfectly ok... though fresh is nicer ).

Heat the oil and butter ( preferably in a flameproof casserole dish, but this can be done in a frying pan and transferred to an ovenproof casserole dish when layering ), and seize and brown the diced lamb well ~ but don't cook it through. Remove and set aside.
Place the vegetables into the same dish and cook whilst turning gently for about 5 minutes. Remove and set aside.
Now spoon the the ingredients into the dish in alternating layers of meat and vegetables. Seasoning each layer with a pinch of sea salt, a twist of black pepper, a little rosemary, a pinch of thyme... and in the middle layer place a bay leaf.
But be sure to hold back enough potatoes to create a top layer using them.

Dissolve the stock cube in boiling water ( about one and a half pints ) and fill the dish up to the top potato layer. Cover well and place in a preheated oven at 160 degrees celsius for 2 hours ( check that the meat and vegetables are tender, they should be by now... if not give the dish another 15 minutes covered ). When you are satisfied that they are tender, uncover the dish turn up the heat to 220 degrees celsius and cook for another 25-30 minutes until the top layer of potatoes is nicely browned ( you can spread a little butter on top to encourage this ).

Depending on the size of your this appetite will serve between 4 and 6 main portions.

After eating kick off your slippers, put your feet up in front of the tv and nod off ( this last bit is essential ).

« Last Edit: August 21, 2008, 02:45:17 AM by mickeblue »

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mrbiotech
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Re: Weird, but...
« Reply #12 on: August 21, 2008, 10:31:53 AM »

Dude, I can't wait to try this out! I can almost smell it now

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