tag:blogger.com,1999:blog-6675109179154669403.comments2024-03-05T15:23:50.404-05:00<p>Dr Daddy Cooks <br>and Eats</p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6675109179154669403.post-30972992335023846582024-03-05T14:32:20.061-05:002024-03-05T14:32:20.061-05:00Sounds yummy. Can't wait to try it. Roasted ca...Sounds yummy. Can't wait to try it. Roasted carrots are usually boring so will do this tomorrow night!Alita Blufordhttps://www.linkedin.com/in/alitabluford/noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-51041939537060413802024-02-04T21:11:18.629-05:002024-02-04T21:11:18.629-05:00Sounds good and simpleSounds good and simpleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-85465831729971480622023-06-10T21:54:35.367-04:002023-06-10T21:54:35.367-04:00Looks easy enough. I think I’ll try it again! 😉...Looks easy enough. I think I’ll try it again! 😉Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-3806981175235294162020-12-20T09:55:54.362-05:002020-12-20T09:55:54.362-05:00Dillards is still delicious and still being sold t...Dillards is still delicious and still being sold today on the small bottles (used to could get by the gallon) at Durham NC Food Lion stores<br />LThttps://www.blogger.com/profile/00689767167708188266noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-5266255285164458932016-03-21T05:08:33.248-04:002016-03-21T05:08:33.248-04:00thank you for providing this recipe. I can not fin...thank you for providing this recipe. I can not find any Sam Dillard's anywhere. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-52492286180992687672015-10-31T11:33:07.215-04:002015-10-31T11:33:07.215-04:00Good question. It doesn't taste sour when care...Good question. It doesn't taste sour when carefully drained and blotted dry before using as I describe in the recipe. Also 1 T in 3 cups is 1:50 dilution of a 5% solution.Very dilute. Acid is best method for poaching eggs.DrDaddyhttps://www.blogger.com/profile/06453973080255659890noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-81985905582025599872015-10-31T10:55:42.310-04:002015-10-31T10:55:42.310-04:00How do you eliminate the vinegar taste? A tablespo...How do you eliminate the vinegar taste? A tablespoon is pretty strong.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-63215001822202400912015-10-13T09:56:57.907-04:002015-10-13T09:56:57.907-04:00Good ideas. I will try them next time.Good ideas. I will try them next time.DrDaddyhttps://www.blogger.com/profile/06453973080255659890noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-80503595940839517132015-10-12T18:25:22.756-04:002015-10-12T18:25:22.756-04:00Try adding onions (says the onion farmer's dau...Try adding onions (says the onion farmer's daughter) and some crushed red peppers.Sandra Girardhttps://www.blogger.com/profile/16476154934023085011noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-20972716731946841272015-08-27T19:18:36.519-04:002015-08-27T19:18:36.519-04:00I wanna make this at work to make the people who b...I wanna make this at work to make the people who burn their popcorn jealous.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-86549720002169145782014-06-03T05:10:43.402-04:002014-06-03T05:10:43.402-04:00Mmmmmm, baconMmmmmm, bacondriver_1https://www.blogger.com/profile/15174279854058424659noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-65152386616029227882013-10-19T11:29:22.519-04:002013-10-19T11:29:22.519-04:00"off heat" is a standard culinary term t..."off heat" is a standard culinary term that means take the pot off the burner. This stops additional heat from entering the pot but the residual heat in the water poaches the egg. This method prevents over-cooking and dispersing the egg white in streamers. If you use an electric stove such as DrDaddy uses, simply turning off the power leaves much residual heat.DrDaddyhttps://www.blogger.com/profile/06453973080255659890noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-91815440435659745102013-10-18T20:24:16.073-04:002013-10-18T20:24:16.073-04:00When you say poach off heat do you mean take the p...When you say poach off heat do you mean take the pot off the heat or do you mean turn the heat down?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-72720578070291848362013-04-16T15:26:49.533-04:002013-04-16T15:26:49.533-04:00Sounds great, would have been good last night. I w...Sounds great, would have been good last night. I was looking for a dressing to serve over a salad along side shredded beef and black bean enchiladas. Ended up with just honey/lime/oil/cumin. This would have been better.Benjamin Magidhttps://www.blogger.com/profile/07712223235654359647noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-66201904100045171302013-02-19T07:45:01.532-05:002013-02-19T07:45:01.532-05:00To me, the color and acid of the tomatoes upsets t...To me, the color and acid of the tomatoes upsets the sauce, but glad you enjoyed it. It's favorite at DrDaddy's table. Good call on the allspice. An overlooked spice. Try a few in your next beef pot roast or pan-roasted chicken and potatoes and carrots.<br />Chef's classically enrich and thicken sauces with butter and herbs at the end of a prep. Not a necessity but adds to the finish. Fats carry the flavor of other foods to the palate.DrDaddyhttps://www.blogger.com/profile/06453973080255659890noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-76208985667341434662013-02-18T19:36:07.319-05:002013-02-18T19:36:07.319-05:00Made this tonight. Was delicious, will make again....Made this tonight. Was delicious, will make again. A couple of small changes: had no cloves used allspice. Added half a can of leftover petite diced tomatoes. Omitted butter, as it didn't seem to need it. Thanks.<br />Benjamin Magidhttps://www.blogger.com/profile/07712223235654359647noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-50720958837813148712013-02-04T17:50:34.768-05:002013-02-04T17:50:34.768-05:00DrDaddy likes your contribution. Sounds tasty.DrDaddy likes your contribution. Sounds tasty.DrDaddyhttps://www.blogger.com/profile/06453973080255659890noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-17789852660914277962013-02-04T17:09:10.091-05:002013-02-04T17:09:10.091-05:00A hobo version of this recipe is as follows.
Soak ...A hobo version of this recipe is as follows.<br />Soak "Ends and Pieces Bacon" in bailing water for 2 one minute (to desalt). Discard water, and brown Ends and Pieces of Bacon in skillet. Place 2 TB of salted butter in a sauce pan with chopped onion until brown. Add garlic and brown for 30 seconds more. Poor 7 cups of boiling water into sauce pan. Place 16 OZ of split peas into sauce pan. Place bacon ends and pieces into sauce pan. Add 1 tsp black peeper to sauce pan. Bring till boil, then simmer for 40 minutes while stirring occasionally. Remove bacon bits and pieces. Trim off fat chucks. Set aside. Continue cooking in sauce pan until split peas are tender. Add bacon bits and pieces back to sauce pan. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-31576449380399993982012-12-31T01:13:46.145-05:002012-12-31T01:13:46.145-05:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/01813150344575149922noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-82139567804973743232012-02-03T07:10:47.568-05:002012-02-03T07:10:47.568-05:00Thanks for the kind words. As a scientist, I appre...Thanks for the kind words. As a scientist, I appreciate Alton Brown's approach to food and cooking. He often goes over the top but it's show business, not home economics.DrDaddyhttps://www.blogger.com/profile/06453973080255659890noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-7295208055493251622012-02-02T19:33:44.250-05:002012-02-02T19:33:44.250-05:00...why haven't I heard of using drumsticks bef......why haven't I heard of using drumsticks before? This is a genius idea, as is Alton Brown. We will give this a go.The Twisted Tinehttps://www.blogger.com/profile/07575455017637686228noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-29945591614233151522012-01-20T13:31:33.919-05:002012-01-20T13:31:33.919-05:00Jennifer-
Glad that you are trying this recipe. I...Jennifer-<br /><br />Glad that you are trying this recipe. It works as described in my hands. In particular for those amounts (not doubled) and in GLASS 1-1/2 QT covered casserole. After an hour in the oven (which i have checked with a professional grade thermometer), it is bubbling on the outside and lightly browned on top and edges. Hope you enjoy yours. This is from a very old and established cook book. I use schmalz by the way. Happy Shabbat and TGIF.DrDaddyhttps://www.blogger.com/profile/06453973080255659890noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-69967907751246539982012-01-20T13:04:46.639-05:002012-01-20T13:04:46.639-05:00Mmm... sounds great! However, covered in a 325 de...Mmm... sounds great! However, covered in a 325 degree oven, it's not likely to brown. I uncovered mine for the last 15 minutes and even then, they didn't terribly browned on top ("they" because I actually doubled the recipe, then split it into 3 pans). The last one (the biggest) is now 10 minutes over its hour of cooking time in a 425 degree oven just trying to get a "tan." :-)<br /><br />Looking forward to tasting these over Shabbat!Jennifer in MamaLandhttp://ronypony.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-34893506671210372152011-12-02T17:42:14.835-05:002011-12-02T17:42:14.835-05:00Sure. Since the eggs are not fried but rather flav...Sure. Since the eggs are not fried but rather flavored with the fat, a tasty margarine or a nice olive oil will do fine. I use soft, reduced fat margarine often in my cooking.DrDaddyhttps://www.blogger.com/profile/06453973080255659890noreply@blogger.comtag:blogger.com,1999:blog-6675109179154669403.post-2965867746823462492011-12-02T16:08:26.915-05:002011-12-02T16:08:26.915-05:00Could you substitute the butter with margarine? I&...Could you substitute the butter with margarine? I'd honestly prefer butter, but don't have any in the kitchen at the moment :/Christopherhttps://www.blogger.com/profile/05742426090907387092noreply@blogger.com