[QUOTE=WhyNot]
My great-grandmother’s noodle recipe contains the infamous “half an eggshell of water” measurement. :dubious: Which half? What size egg?
You’d think it wouldn’t be that critical, but my family members tell me no one’s noodles are quite as good as Grandma Brunhilde’s.
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I have one from an aunt for teryaki marinade that calls for measurements in ‘dessert spoons’, i.e., “eight dessert spoons of dry red wine”. Dessert spoons have never been common in the circles I run in.
[QUOTE=Chefguy]
I have one from an aunt for teryaki marinade that calls for measurements in ‘dessert spoons’, i.e., “eight dessert spoons of dry red wine”. Dessert spoons have never been common in the circles I run in.
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I feel for you. When I started dating Hubby, the first dinner he made me almost scared me away - 6 courses, with different forks/knives/spoons/wine for each (yeah, he’s a chef, too). I never knew there was an ‘escargot fork’ until that night (and didn’t know what escargot was either). Apparently, I passed his test, and we’re still together.
Hubby’s got tons of appetizer thingies he makes, but you probably would be looking at 10-12 hrs to make any one of them (his advantage: minions to do his bidding at work!). If you want any, email me and I’ll send you some - or there’s some on his website on my profile.
[QUOTE=Chefguy]
I used to make lumpia, which was always a giant hit with people. You need to use honest-to-og lumpia wrappers, NOT wonton or eggroll wrappers. They are very thin and a bit of a pain to work with until you get the hang of it, but the end result are wonderful crispy, tasty treats. I used to serve them with a sweet and sour sauce. I’ve made them with pork, ground beef, shrimp, or just veggie.
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Lumpia! Now there’s a blast from the past – 20 years ago, when I visited my sister, who was a Department of Defense Dependent School teacher at George Dewey Naval Base.
I’m glad you didn’t suggest balut.
BTW, my favorite nebulous instruction is “bake in medium oven until done.”