I make 6 to 9 dozen eggs worth of deviled eggs for the local Playford Ball (an annual fancy dress up version occasiona of the English Country Dance we do all year 'round) and maybe for the family one other random time in the year, for all that I love and adore them. s'you put curry powder in yours, and are you fussy about the kind of mustard? yum.
cravings - wee just got a grill, one of those little tabletop Webers, but I couldn't be more pleased with it. We've fired it up a whole twice, now, and what I've had to put on it both times, along with anything else, was sliced of vidalia onion, and corn on the cob, which is available locally already in CA. yummers!
I like a stoneground mustard but I'm not picky about brand. Westbrae is what's in the fridge now, so Westbrae is what's going in this batch of - oh I guess there's only six eggs in the house - six deviled eggs! For curry powder, I like the Frontier Herbs curry, and I like the Madras curry powder that comes in a rectangular metal box; I generally use a little of both kinds since the blend of what a dear friend calls "good spices that begin with C: cumin, coriander, chili, cinnamon, clove, c'turmeric, c'anise, c'mustard..." I like to sprinnkle mine with paprika, too, as my mother taught me, holding the paprika shaker a couple of feet high, so that light tap has room to disperse before it lands. It's worth wiping the counter over.
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pegkerr
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Date: 2006-05-10 03:52 pm (UTC)s'you put curry powder in yours, and are you fussy about the kind of mustard?
yum.
cravings - wee just got a grill, one of those little tabletop Webers, but I couldn't be more pleased with it. We've fired it up a whole twice, now, and what I've had to put on it both times, along with anything else, was sliced of vidalia onion, and corn on the cob, which is available locally already in CA. yummers!
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Date: 2006-05-10 05:50 pm (UTC)Chantal
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Date: 2006-05-10 08:29 pm (UTC)For curry powder, I like the Frontier Herbs curry, and I like the Madras curry powder that comes in a rectangular metal box; I generally use a little of both kinds since the blend of what a dear friend calls "good spices that begin with C: cumin, coriander, chili, cinnamon, clove, c'turmeric, c'anise, c'mustard..."
I like to sprinnkle mine with paprika, too, as my mother taught me, holding the paprika shaker a couple of feet high, so that light tap has room to disperse before it lands. It's worth wiping the counter over.