Thank you for the tip. I'll make another one tonight being careful not to press too hard.
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Thank you for the tip. I'll make another one tonight being careful not to press too hard.
Eggs in your coffee??
http://now.howstuffworks.com/2015/1...com&utm_medium=social&utm_campaign=hswaccount
http://now.howstuffworks.com/2015/1...com&utm_medium=social&utm_campaign=hswaccount
Okaaay. Well I won't judge until I've tried it. I mean eggs are great in so many other ways.
I'd be open to trying it, although it seems like an awful long time to brew coffee!
The black & white cups/saucers from Le Creuset arrived today. Just in time for the Autumn and Halloween season too. They go quite well with my flame colored set.
I'm rather partial to the cassis, but those are quite handsome too!
I'm partial to cotton or white.
Who would carry it? What I don't like about Kerrygold myself is that their salted version's salt isn't evenly spread out in the butter.
Keep an eye out for it. It is far superior to Président. I usually go for the salted variety.
Who would carry it? What I don't like about Kerrygold myself is that their salted version's salt isn't evenly spread out in the butter.
Ah, I've found it in three places. One is a specialty deli when I used to live in MI. Another is a small family owned market in near my place in CA (although they only carry doux and not demi-sel
). The third is a French imports warehouse down the street. Ah, unless you live in Northern CA, I'm not sure I can help much!
And here is my first cup with the Atomic "Diesel" blend inside. Mmmmm
A French imports warehouse! I should find one of those in Southern CA.Ah, I've found it in three places. One is a specialty deli when I used to live in MI. Another is a small family owned market in near my place in CA (although they only carry doux and not demi-sel
Ah, unless you live in Northern CA, I'm not sure I can help much!
I haven't noticed. We seem to be the best location for English and Danish expats, though. There was a small group of Irish expats during the violent period in Livermoore, I believe it was.There's got to be something like that down there. CA has tons of French people.
It is quite lovely actually.
http://www.hartsofstur.com/acatalog/Le-Creuset-Cassis-Stoneware-Egg-Cup-9103305234.html
So it's called a "Stoneware Egg Cup". I'm not familiar with these; what exactly are they used for?
Heh, yeah, it's for serving hard/soft boiled eggs. But their other products come in cassis as well!
I just had a cup, result is impressive although not a method that I would use often if not impress some guest.
Nope, never heard of it before. I know what eggs are, but "eggs and soldiers" isn't anything I know about. Does it have something to do with the army?
So you just put an egg in it and serve? Could I put espresso in it instead?
Nope, never heard of it before. I know what eggs are, but "eggs and soldiers" isn't anything I know about. Does it have something to do with the army?
So you just put an egg in it and serve? Could I put espresso in it instead?
I suppose they might be big enough to hold an espresso!
Stunning cups and saucers. May you enjoy them.
Nope, never heard of it before. I know what eggs are, but "eggs and soldiers" isn't anything I know about. Does it have something to do with the army?
So you just put an egg in it and serve? Could I put espresso in it instead?
Essentially, such 'egg cups' are for playing host to hard or soft boiled eggs.
"Soldiers" - this is a very British expression, or term - Nigel Slater writes about them (toast soldiers) are slices of toast further sliced into thin hard rectangular lines - aka 'soldiers' - to dip into hot, boiled eggs (preferably soft, to get some of the salty and peppery yolk on the toasted soldier 'stick'). Done - or prepared - or served - properly, they can be delicious.
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Fascinating. Thank you for that, as it's something I've never come across before. I may have to try that someday as it does sound delicious.