My family used to make breakfast casseroles. A dozen eggs, crumbled cooked sausage, cheddar cheese, and bread cut into cubes. Beat eggs together with a little milk, salt and pepper. Pour over the bread cubes and sausage mixed together in a large glass dish. Sprinkle cheese on top, and bake at 325F until done. You can also add onion and peppers, or whatever sounds good. Sorry, don’t exactly have a recipe, would just throw together whatever we had around. It was a good way of using up lots of eggs, and it could be cut up and frozen for breakfasts for the week.
Yup, Michigan originally. Hash browns were certainly a good addition. My mom would make casseroles to use up extras in the fridge, and it seemed pretty common with my friends’ families as well. She would also do bread pudding, which is like a baked french toast. Lots of bread, eggs, cinnamon and nutmeg, and raisins. Would warm up a piece and eat with maple syrup for breakfast.
You've got some good suggestions here but also, consider ditching nonstick stuff for something safer like cast iron or stainless steel: There's all sorts of nasty shit used in the creation of nonstick surfaces and they can come off if the coating is ever damaged (which can be very easy to do).
You use whatever you like, and what tastes good for you. If you’re concerned with authenticity of the source, just search around a bit.
Honestly, you really only want to use olive oil in certain recipes where the flavor actually comes through, or raw. Ignore all the terrible recipes sites that use it in EVERYTHING. Don’t use it for frying anything, for example. It’s got a low smoke point, and you want a more neutral oil with a higher smoke point for such things.
Also, Costco’s more expensive olive oils are pretty good.
This is a guess, but maybe butyric acid produced by anerobic bacteria? Butyric acid is ‘buttery and unpleasant’ vs Diacetyl which is a lot of the smell in good butter, and should be in Cheddar (and many other cheeses).
About smell being unpleasant, içm not really sure, because i’m not sure how cheese really should smell. For fresh cheeses they just smell like milk, but how should hard cheese smell when drying, after drying, etc
Also, in any case, if it’s that bacteria, and it smells weird, tastes bitter, should I discard it?
Hopefully someone with more cheesemaking experience will reply. I don’t know enough about it to say. I would not eat anymore of it without knowing more about the cause.
There are cheeses that are very strong and ‘bad tasting’ to many people, Casu Marzu and Époisses for example, but the smell and flavor is more of Ammonia, not at all what you are describing.
As a general rule, I would discard any product where an unpleseant and/or bitter aroma is not exlicitly expected. Our senses of tase and smell are very good at distinguishing “good”, that is energy dense and clean, food from " bad", that is mostly rotten or contaminated, food. I have little experience with cheese making but if any doughs or yoghurts I make start to smell or taste bitter or otherwise off, it is usually because the microfauna got out of hamd and malign bacteria started overproducing.
Make flour tortillas instead. Masa harina comes from corn that has undergone the nixtamalization process which dramatically alters the flavor as well as the texture of the resulting dough you get.
With an electric stove, it doesn’t matter if the vent exhaust goes outside. For gas stoves it’s recommended that the gas byproducts are removed from the home. Sorry if this wasn’t clear.
I really liked the guy in his initial Good Eats show. I loved how he broke cooking down into a science. Then I watched him as a guest judge on Chopped, host on Cutthroat Kitchen, and several other shows and realized what a jackass he is. Not sure if it’s a TV personality or if it is how he actually is irl. Regardless, it has really turned me off from watching anything he does.
I remember reading that he didn’t like how much of a character the people behind cutthroat kitchen made him, still I also preferred the good eats Alton
Soylent is great. I don’t use it on the regular but it works for all the things you’d want one to work for. 400 calories downed quick and satiates for about 3 hours.
I second this, though the powder isn’t as good in its current rendition it helps control my portion sizing and helps me focus through the post lunch shift
I don’t know about the quantities, recipes may vary but should be broadly available. In my experience, pesto spoils pretty quickly even in the fridge. So I would freeze it in small-ish portions if that is available to you.
Another cool way if you don’t want to use ice trays is placing it in a plastic bag and separating it with folds. Ethan Chlebowski has a good demonstration here.
I’m totally not going to talk you out of it because this is what I would love to do. The apartment I live in has a tiny kitchen with hardly any counter space. If I could rip out the stove, replace it with a counter top, and use individual burners I’d be happy. I can’t so I won’t, but if I could I would. I’d only need two because I hardly ever use all four burners at once.
I’ve had eggs easily last a month past the best buy date in the fridge. If you try the water freshness test, check the yolk shape and color, it should be fine. The yolk shape should still be normal, the older eggs will want to flatten out a bit at which point I wouldn’t want to eat them.
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