Not Martha

links: food

Cadbury Creme Egg Muffins at Baking Bites

a brownie baked in an eggshell! on Flickr, sadly I do not know where I first found this

This rosewater turkish delight at Yarnstorm is beautiful

A Sweet History of the Pink Frosted Cookie at Cakespy

mmm rosewater, at Domicile

Successful Lasagne at Thus Bakes Zarathurstra

Candied Bacon Ice Cream! at David Lebovitz

Oh swoon, how have I not seen this before? Teeny Tiny pies baked in a jar, at Lloyd and Lauren

Gah, triple chocolate pudding pie at The Domestic Goddess

The Coolest Blender Trick Ever at Tiny Choices

a bamboo fiber bag to keep bread fresh, at Chow

Can any of you recommend a thermos/food jar that is durable and can keep food hot (not just luke warm) for at least 8 hours. at Ask Metafilter

Applegate Farms Sunday Bacon, this is what we used for the bacon cups, and it turns out it does well in taste tests

Baked Pasta Casserole Recipe at 101 Cookbooks

How Do I Make Chewy Caramels? at The Kitchen

I love lime-flavored Tostitos. How can I duplicate that tongue-curling oh-so-nasty salty/lime-y taste at home? at Ask Metafilter

Tiramisu on a stick! at Thinking About Food

Dark Leafy Greens Recipes at Mighty Foods

Chicago Steak & Chop Pepper Blend at Sundry Buzz

Recipes for very fresh eggs, at Ask Metafilter

Vegan Chocodiles on Etsy

Poaching an egg in clingfilm, at Delicious Days. The first time I tried this (years ago) the egg stuck to the plastic. I tried this again yesterday with her tip to lightly oil the plastic, but the plastic melted in the water and the egg spilled out. Why do I lack the ability to do poached eggs this way?

· comments [14] · 03-21-2008 · categories:food ·

14 responses so far ↓

  • 1 Jen // Mar 21, 2008 at 9:41 am

    Ummm…maybe because poached eggs are so easy to make the old-fashioned way that the plastic wrap is trying to shame you?

    Kidding.

    Good batch of links today, there were, like, 5 things I want to try now!

  • 2 Syd // Mar 21, 2008 at 9:45 am

    In that post at Delicious Days, there is link to cake baked in eggs, not unlike the brownies.

  • 3 you'll probably delete me barrie // Mar 21, 2008 at 11:57 am

    the pink frosted cookie is a much smaller version of the east coast’s black and white cookie. i’ve looked all over seattle for the black and white cookie i’ve learned to love and it doesn’t exist here. until! yesterday i went to metropolitan market and saw a miniature version of it. but of course, they called it an easter cookie even though there was no sign of it looking easterly. bah.

  • 4 Alexa // Mar 21, 2008 at 1:05 pm

    You can buy two kinds of cling film: the normal thinnish Saran Wrap kind, and thicker, slightly less sticky stuff that restaurant kitchens use. The restaurant kitchen kind won’t melt in hot water – maybe that’s the kind she used?

  • 5 Jennifer // Mar 21, 2008 at 6:36 pm

    We tried this kale recipe (scroll past the salmon part) and I thought it was really good:
    http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8c5f11f7b8998110VgnVCM1000003d370a0aRCRD&autonomy_kw=salmon%20fig&rsc=header_1

    watch the video of how he made it (mine wasn’t crispy after the first eight minutes so I cooked it longer, checking frequently, until it was crispy). Unusual!

  • 6 megan // Mar 21, 2008 at 7:12 pm

    Jennifer – Thanks!

    Alexa – I think this was the trouble. I need to get to Costco to buy a roll of the kind they sell.

    Barrie – Yup, I don’t recall seeing a black and white cookie on this coast.

    Syd – Maybe that is what took me to the brownie eggs? I’m not sure, I collect a bunch of stuff and post it a few days later, by which time I’ve usually completely forgotten where it came from. Which is actually why I started this here weblog.

  • 7 Bronnie // Mar 21, 2008 at 7:47 pm

    i poach eggs without cling film. boil water in a pot. crack an egg into a small bowl. when water is boiling pour the egg in slowly.
    it’s very easy and works everytime for me.

    http://farm3.static.flickr.com/2416/2192730979_9a89f4291d_b.jpg

  • 8 Karan // Mar 22, 2008 at 12:02 pm

    Chocolate eggs in egg shells: http://www.marthastewart.com/article/chocolate-egg-how-to

  • 9 barrie // Mar 22, 2008 at 5:04 pm

    http://translate.google.com/translate?u=http:%2F%2Ffaitavecamour.canalblog.com

    if you go on this site you’ll find the book where you can make the brownie in an egg.

    looks like the girl’s a knitter too. must be kismet.

  • 10 candace // Mar 23, 2008 at 7:37 am

    Nicky is in Germany, I think? We don’t have the same plastic wrap that they have over there. Well, it’s the same, but it’s not the same. I suspect that it’s thicker than ours. The Glad website says that their plastic wrap is .5 mm thick.

    Could you double-up your cling film? Oh! Could you use a Ziploc bag instead? Like, cut it open so it works more like the film over the bowl? It’s definitely thicker than plastic wrap. Maybe I’ll try that today.

  • 11 Nicole // Mar 24, 2008 at 5:25 am

    I concur… you don’t need the saran wrap. You can also get neat little egg poacher “stands” at Crate and Barrel – they work well for me.

    http://www.crateandbarrel.com/family.aspx?c=748&f=12943&q=egg&fromLocation=Search&DIMID=400001&SearchPage=1

    Another possibility – your water was too hot. Generally, you should be able to bring to JUST before boiling (i.e. a large bubble simmer) and poach. That might be why it melted.

  • 12 wendy // Mar 24, 2008 at 9:29 pm

    I think you should get colorful orange or aqua or green or yellow pillows for your gray couch. You’d be surprised – whatever colors appeals to you ends up going with your other stuff. My copper throw pillows have ended up going with almost everything!

  • 13 Andi // Mar 26, 2008 at 7:38 am

    I purchased the silicon egg poachers and they work great! You just have to make sure you oil them a little bit so the eggs won’t stick.

    http://www.cheftools.com/prodinfo.asp?number=06-1351

  • 14 LloydAndLauren.com » Oops. // Mar 27, 2008 at 9:14 pm

    [...] I had a brief fling with fame when the tiny pies were listed on notmartha.org. She’s living the life I wish I were – supplying people with links to coolness. Anyway, I had it in my head to make another batch of pies and streamline the process of putting the dough in the jar. (I’ve got it figured out, but that’s another post.) Yeah, I knew bread flour would not be good for pie crust (makes it stretchy and tough), and thought I was using all-purpose. I was not. Blech. [...]

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