I just sent another 30 eggs!:mdr:

You've got another 30 eggs from me too. :smile:

359 laid and 104 promised

Excellent!!

Read.
 

Did I read that right? $400 with a $350 mail in rebate. So this thing is actually going to cost like $50? Or is the one we are getting going to be much more of a PC? Curious.

Copy that sir.
 

Copy that Chris. I knew there had to be some sort of catch to that sucker punch. Thank you for straightening that one out for me. That notebook does look real nice. My wife was eyeing that one up when I checked it out online earlier.

Mabey the last few posts should have been in the fairytail newsletter? :whistle:

Done. My PM box was full.

King Crab Encroute with Hollandaise sauce
by Chef Al Levinsohn
Serves 4

Hollandaise sauce
Ingredients
4 egg yolks
1 cup clarified butter
1 lemon, juiced
½ teaspoon Kosher salt
½ teaspoon cayenne pepper

Procedure
1. Add four egg yolks and lemon juice to bowl.
2. Place bowl over a pot of slow, rolling, boiling water. Stir constantly with a wire whisk until it become thick and ribbons form.
3. Check ribbons by pulling bowl off pot and whisking from side to side. If a slowly closing trail is left behind the whisk the mixture is ready.
4. Add clarified butter. Trickle it into the mixture, constantly stirring with whisk. Incorporate all the butter.
5. Add salt and pepper.


King Crab Encroute
Ingredients
1 pound king crab meat, picked
1 box prepared puff pastry sheets, thawed overnight in refrigerator
Fresh sweet basil leaves
2 eggs
Hollandaise sauce

Procedure
1. Pre-heat oven to 375 degrees.
2. Squeeze out any water in crab and pick through any remaining bits of shell.
3. Lay out pastry sheets on a lightly flour-dusted cutting board or counter top.
4. Cut sheets into three-inch strips. The boxed sheets will have a crease to cut along that will give pastry the proper width.
5. Lay basil leaves down in center of pastry.
6. Distribute crab along the back edge of pastry strips.
7. Brush leading edge of pastry with eggs to form a seal when rolled.
8. Roll pastry into log-shaped rolls, keeping the seam-side down.
9. Place on baking sheet and brush top with remaining egg.
10. Bake at 375 degrees about 20 minutes, until pastry is nicely browned and flaky.
11. Remove from oven. Slice rolls on bias with a serrated knife. Serve with hollandaise sauce (see recipe above.)

Huh???
 

You feeling ok there JayJay.:lol::rofl:

He's just using eggs...

Perfect Meringues
By: Allrecipes Staff

Whether soft and fluffy on a pie, or as a crispy base to Pavlova, snowy white meringue is an ethereal delight.

A meringue at its simplest is made up of egg whites and sugar. Sometimes salt and an acid, like lemon juice or cream of tartar, is added to stabilize the egg foam.

The Basics
Use a clean, dry bowl. The bowl must be grease-free, because any trace amount of fat will wreck a meringue. Glass, ceramic, stainless steel, and copper bowls are all suitable. Plastic bowls may appear clean, but may still have trace amounts of oil, so do not use them.
Cold eggs separate easily, but eggs whip to a higher volume when at room temperature. The solution is to separate the cold eggs, and then set them aside for 10 or 15 minutes.
Separate each egg into two small bowls, one for the white and one for the yolk, and then add the white portion to the larger bowl. This allows you to reserve any with broken yolks for another purpose. Even a small amount of yolk can deflate the egg whites, so be careful.




--------------------------------------------------------------------------------

Basic Meringue

Cream of tartar, white vinegar, or lemon juice can all be used to stabilize a meringue.

Add 1/8 teaspoon of cream of tartar per egg white to the unbeaten eggs. (If you're using a copper bowl to make your meringue, don't add any acid: it can react with the copper and discolor the egg foam.)
Whip to medium-soft peaks. Beat in 2 tablespoons white sugar per egg white. Continue to beat until egg whites are glossy and hold a firm peak.
Adding sugar early in the beating process results in a firmer, finer-textured meringue.

One of my all time favorite breakfast dishes!

Chorizo & Portabella Strata

Ingredients:
- 8 inch length of french bread
- 6 oz x-virgin olive oil
- 6 whole eggs
- 2 egg yolks
- 6 oz heavy cream
- 1 lb chorizo sausage
- 1-2 portabella mushrooms
- 3/4 cup grated gruyere cheese
- 1 sprig fresh sage
- 1 clove garlic
- 1 Tbsp chopped tyme
- 1 Tbsp chopped parsley or chervil
- salt & pepper to taste.
- Meat loaf pan or 9 x 400 hotel pan

Preparation:
1) Warm the olive oil in a water bath and infuse with sage about 5 mins. Remove and discard sage.
2) Slice bread lengthwise into 3 layers while oil is warming. set aside.
3) Chop mushrooms into 1/2 inch cubes and saute with garlic, chopped herbs and sage infused oil. Add salt and pepper as needed. remove and set aside.
4) Remove casings from chorizo and brown chorizo in same saute pan as the mushrooms.
5) In your meat loaf pan, place the bottom of the french bread, add a layer of chorizo, portabella, and cheese. Repeat for the second layer and top off with the the last slice of french bread.
6) Beat eggs, yolks, and cream together. Pour egg mixture over the bread until covered. cover with plastic wrap and place some weights on top to keep bread submerged in the egg mixture. Refrigerate for at least 8 hours.
7) Preheat oven to 350 F and remove strata from the refrigerator. Let sit for 30 minutes before baking.
8) Bake for approx. 60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes and enjoy!

378 laid + 104 promised

I just ate and that made me hungry! Nice!!!

Nice
 

I figured that we should be able to raise at least that much, and it has only been a few days. Nice work to everyone who contributed to this project/cause. We may not have saved the world, but we sure made it a better place for one nice person. Way to go RCM gang.:yipi::intello::party: