tag:blogger.com,1999:blog-2468249333232629469.post8953804362957142279..comments2016-05-02T10:49:48.669-07:00Comments on The SCD girl: Snoooore...cooking marathonAnonymoushttp://www.blogger.com/profile/04467543096755297798noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2468249333232629469.post-89655841528338529402008-01-22T19:32:00.000-08:002008-01-22T19:32:00.000-08:00Hiya Susan - Just wanted to copy over a message fr...Hiya Susan - Just wanted to copy over a message from the scdrecipe_creators yahoo group I was reading about mayo:<BR/><BR/>"I didn't find consistent results with homemade cooked mayo until I bought a small food processor (cheapy at target, holds 2 cups) that had a hopper to pour oil into and found a slightly different way to make it. I use Marilyn's recipe, but mine NEVER bubbles at all and long before it would it's TOO thick for the oil to mix into it. So, it is hit and miss on turn out. So, all this being said I thought I would post the way I found online to help me get consistent results with the cool tip at the bottom about freezing the yolks overnight. Hope this may help others who have the same problem as I do. It turns out nice and thick without any coconut oil or anything added for thickening. The instructions are below. Bonita<BR/> <BR/>Preparation:<BR/> <BR/>Heat the egg yolks, lemon juice, water, and honey in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue stirring.<BR/><BR/>Dip the pan bottom in a large pan of cold water to stop cooking. Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool.<BR/><BR/>Add the dry mustard, salt, and cayenne if using. Cover and, with the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated.<BR/><BR/>Yield: 1-1/2 cups<BR/> <BR/>TIP: whip together yolk and lemon juice the night before and freeze. When thawed the next morning the mayo will be thicker"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2468249333232629469.post-49237401697248131362008-01-20T16:44:00.000-08:002008-01-20T16:44:00.000-08:00Thanks for the link! I checked it out and other pe...Thanks for the link! I checked it out and other people said that you can peel garlic easier by whacking it with the flat side of a knife. Huh. I didn't know that.<BR/><BR/>See, the things we don't know, those of us new to SCD.<BR/><BR/>I will of course experiment with this tactic and post about my findings. Thanks for the gadget idea, though, it looks pretty fun and useful when you're doing a lot of cloves. Once I get up the nerve to make my own garlic powder, I'm sure I'll be all over that!<BR/><BR/>Susan :)Anonymoushttps://www.blogger.com/profile/04467543096755297798noreply@blogger.comtag:blogger.com,1999:blog-2468249333232629469.post-62786054625054855752008-01-20T15:28:00.000-08:002008-01-20T15:28:00.000-08:00Hey lady! I wanted to tell you about a great prod...Hey lady! I wanted to tell you about a great product that might help your garlic burn- I stopped using mine, b/c it didn't seem neccessary, but it would be great for you- it's called the E-Z Rol Garlic peeler- here's a link: <BR/>http://www.amazon.com/Zak-Designs-E-Z-Rol-Garlic-Peeler/dp/B00004RDDPAnonymousnoreply@blogger.com