WBEZ | The Downturn Dish (Cheap Eats) http://www.wbez.org/tags/downturn-dish-cheap-eats Latest from WBEZ Chicago Public Radio en Downturn Dish: Easy (Red) Beans and Rice http://www.wbez.org/ltalleyatcpr/2009/08/downturn-dish-easy-red-beans-and-rice/7392 <p>I'm subletting this summer and the girls who live with me love rice -- a lot. When I moved in they showed me the rice cooker (a contraption I never thought useful) and said I could help myself to their rice -- bags and bags of rice. Now, as time passed, I've learned to love the rice cooker even though I still think my 10-minute brown rice works just fine. Although I'd like to think of myself as a cook, I generally end up making the same meals over and over again. (But hey, they're my staples and they're easy).‚  So I bring to you my own take on red (or black, or pinto) beans and rice. I generally cook for myself with enough leftover for my roommate and the next day's lunch, but I'm adjusting this for four people. My method is pretty free-form so give and take as you'd like. 2 cups rice (white rice, brown rice, basmati rice, long-grain wild rice? Whatever you have) 1 can beans (any kind will do) 1 onion 2 peppers (I use whatever I happened to buy this week: green, red, yellow or orange) A few shakes of dried red pepper flakes A few pinches of chili powder (more if you like it spicy) Fresh cilantro (If I'm lucky, I add this) 1 tablespoon of oil (I only have olive oil, but canola or vegetable oils work too) Start cooking the rice (it's OK if it's done before the rest). Chop onions and sautƒ© in oil in a frying pan. Chop peppers and add to onions. Cook vegetables until slightly tender -- about seven minutes, stirring occasionally. Add red pepper flakes and chili powder. Stir in beans and let simmer for five minutes. Add cooked rice to pan and stir until evenly distributed. Frying pan not big enough? No problem, spoon serving sizes onto plates and top with rice with vegetable mixture. Makes About 4 Servings</p> Fri, 14 Aug 2009 11:30:00 -0500 http://www.wbez.org/ltalleyatcpr/2009/08/downturn-dish-easy-red-beans-and-rice/7392 Downturn Dish - Cilantro adds zing to summertime favorite http://www.wbez.org/ltalleyatcpr/2009/07/downturn-dish-cilantro-adds-zing-summertime-favorite/7378 <p>TGIF! Tonight I'm using up the produce in my fridge before I hit up the farmers markets this weekend. I went Saturday to the <a href="http://www.explorechicago.org/city/en/things_see_do/event_landing/events/mose/lincoln_park_farmers.html" target="_blank">Lincoln Park Farmers Market</a> and picked out some red potatoes with intentions of using them last weekend -- they're still sitting in the crisper. Then when the farmer said I had to try his cilantro -- "It's only $1.50!" -- I said no because I'm always hesitant with fresh herbs. I'm never sure I'll use them before they go bad and I didn't have any cilantro recipes I was dying to make. So when he threw in a bunch for free, I thanked him and told myself I'd use it in time. <a href="http://wbezhardworking.wordpress.com/2009/06/15/farmers-markets-local-produce-stations-offer-cheap-fresh-ways-to-save-cash/" target="_blank">Like I mentioned before</a>, chatting with the farmer really can help you save at the farmers market! I did pretty well this week with the cilantro, but I still have some leftover. To make sure my produce doesn't go to waste, I found a simple cilantro potato salad recipe from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/cilantro-potato-salad-recipe/index.html" target="_blank">Emeril Lagasse</a>. Ingredients: 1 cup mayonnaise 3/4 cup cilantro leaves 1 tablespoon minced garlic 1 teaspoon salt Black pepper 2 pounds small new potatoes, cooked and halved (unpeeled) 1/3 cup finely minced onions Directions: In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns (in my case, dashes because I don't have a pepper grinder) black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving. This makes 5-6 servings. Definitely tweak this to please your taste buds. I probably won't use as much mayonnaise and I think it's easier to add your desired amount of salt and pepper.</p> Fri, 17 Jul 2009 15:30:00 -0500 http://www.wbez.org/ltalleyatcpr/2009/07/downturn-dish-cilantro-adds-zing-summertime-favorite/7378 Downturn Dish: Ways to save with summertime picnics http://www.wbez.org/ltalleyatcpr/2009/07/downturn-dish-ways-to-save-with-summertime-picnics/7372 <p>Here's a list by Jennifer Horn, co-host on the <a href="http://www.dougstephan.com/main.php" target="_blank">Good Day</a><strong></strong> radio program, from<em> </em><a href="http://www.walletpop.com/" target="_blank">Walletpop.com</a> about hosting backyard BBQs without breaking the bank: <ul> <li>Don't buy pre-made burgers. Buy ground beef in bulk and form your own patties. They taste much better and will save you money. If you have kids around, have them help make the patties -- they love it!</li> </ul> <ul> <li>Plan your menu around what's on sale. This time of year, you can get great deals on hot dogs, chicken, ground beef and steaks. When you see a great deal, buy a lot and freeze the meat until you are ready to use it.</li> </ul> <ul> <li>Every party needs drinks. Serve up big pitchers of lemonade or iced tea, both of which are great summer thirst-quenchers and can be cheaper than sodas or beer. If you want the best deals on the carbonated stuff, shop supermarket sales and warehouse stores.</li> </ul> <ul> <li>Serving alcohol at parties can be expensive. To save money, offer beer, wine and one signature cocktail. Find great discounts on cool whites on sale at your grocery store. Pick a signature cocktail that looks festive while using few ingredients. You can never go wrong with the good ol' fruit juice+vodka combo.</li> </ul> <ul> <li>Don't buy prepared salads. They can cost $5 and $6 per pound. Make your own using fresh summer produce, which will be much cheaper and easier to find this time of year. You can usually find some good deals at your <a href="http://wbezhardworking.wordpress.com/2009/06/15/farmers-markets-local-produce-stations-offer-cheap-fresh-ways-to-save-cash/" target="_blank">local farmers market</a>.<strong> </strong></li> </ul> <ul> <li>Keep dessert simple. Watch the sales for deals on ice cream and top each scoop with crumbled cookies and a drizzle of chocolate sauce. If you're feeling nostalgic for those childhood summers, make old fashioned s'mores. The ingredients are cheap and you can make a lot of s'mores from a box of graham crackers and a bag of marshmallows.</li> </ul> <ul> <li>For entertainment, choose great music (your local cable or satellite provider may even have a full channel of summer tunes in their audio lineup), swim if you have a pool, buy cheap water toys at the dollar store for the kids, or play a classic board game under the stars.</li> </ul></p> Wed, 08 Jul 2009 10:38:00 -0500 http://www.wbez.org/ltalleyatcpr/2009/07/downturn-dish-ways-to-save-with-summertime-picnics/7372 Foodies Beware: Ridiculously cheap eats ahead http://www.wbez.org/ltalleyatcpr/2009/07/foodies-beware-ridiculously-cheap-eats-ahead/7370 <p><a href="http://chicago.citysearch.com/guide/chicago-il" target="_blank">Citysearch.com</a> already offers reviews and recommendations to the best hotels and restaurants, but now the online guide created a Web site promising inexpensive eats that still satisfy. The foodies over at <a href="http://3buckbites.com/" target="_blank">3buckbites.com</a> know people like to eat good food and they also understand people don't want to spend a lot of money. That's why the Web site's mission is to find tasty treats that won't bust your wallet. The main page features dirt cheap dishes from all over the country, but bring it back to Chicago by using the <a href="http://3buckbites.com/search/" target="_blank">search engine</a>. There, you can select location, food type and price range (from ridiculously cheap -- $.01-$.99 to cheap -- $3-3.99). So it's Wednesday night and you're in the mood for Latin American. Hop on over to 3buckbites, select Chicago, Latin American and your price range and you could be tasting tamales at Coobah for just $3. But that's not all! <a href="http://3buckbites.com/" target="_blank">3buckbites.com</a> depends on you -- the eater -- to submit your own inexpensive discoveries. See something super cheap and delicious the next time you're out on the town? Send a photo of your frugal food find and it could be posted on the Web site for others to try.</p> Wed, 01 Jul 2009 16:54:00 -0500 http://www.wbez.org/ltalleyatcpr/2009/07/foodies-beware-ridiculously-cheap-eats-ahead/7370 Farmers markets, local produce stations offer cheap, fresh ways to save cash http://www.wbez.org/ltalleyatcpr/2009/06/farmers-markets-local-produce-stations-offer-cheap-fresh-ways-to-save-cash/7360 <p>Ah summertime. It's finally here and that means time for backyard BBQs, beach days and farmers markets. As a college student living off a baristas salary, I can't afford to shop at specialty grocery stores like Whole Foods and Fox &amp; Obel every week. But I do appreciate good food and I've discovered a way to buy fresh, locally-grown and sometimes even organic produce at an often lower cost than your traditional grocery stores like Dominick's and Jewel. This summer, say so long to the grocery stores you've become familiar with and opt for one of <a href="http://www.explorechicago.org/city/en/supporting_narrative/events___special_events/special_events/mose/chicago_farmers_markets.html" target="_blank">Chicago's farmers markets</a> to cut cash and support the local economy. At a farmers market, you buy directly from the people who grow a summertime favorite like tomatoes. And let's weigh the costs. You can find tomatoes almost anywhere, but how much are you willing to spend? On Monday morning Whole Foods and Dominick's lists tomatoes for $2.99 per pound, while Jewel charges $2.79. Stanley's Fruit &amp; Vegetables has them for $2.49. It's too early for Illinois tomatoes now, so picking tomatoes from a low-cost grocery store is the best way to save green. Farmers markets have specific hours that may not fit into your schedule, and that's OK! If you can't make it to the farmers markets, Chicago has inexpensive markets like <a href="http://chicagoist.com/2005/05/24/stanleys_fruit_vegetables.php" target="_blank">Stanley's Fruit &amp; Vegetables</a> and <a href="http://www.localharvest.org/" target="_blank">Localharvest.org</a> lists other locally-owned grocery stores. Don't live in Chicago? Don't fret, your town probably has one too. That same site, <a href="http://" target="_blank">Localharvest.org</a>, lists farmers markets, recipes and restaurants in your area. So here's my goal for this summer: Shop locally. My goal for you this summer: Post low-cost recipes using the ingredients you can find at one of Chicago's dozens of farmers markets and produce stands -- and tell us what you paid.<strong><em></em></strong> Farmers markets can cost more, but <a href="http://www.wikihow.com/Save-Money-at-a-Farmers'-Market">this site</a> offers money-saving tips like this one: <blockquote>Come to the market with a flexible palate. Often it is the case that common items (e.g. carrots, potatoes and onions) are more expensive at the market than at conventional grocery stores. However, seasonal and specialty products that are outside of mainstream consumption (ethnic, heirloom, or rare vegetables, for example) can be purchased far below those prices demanded at the local supermarket. A flexible palate will not only introduce you to foods you never knew existed; you'll also enjoy big savings.</blockquote></p> Mon, 15 Jun 2009 15:04:00 -0500 http://www.wbez.org/ltalleyatcpr/2009/06/farmers-markets-local-produce-stations-offer-cheap-fresh-ways-to-save-cash/7360 Helpful sites for inexpensive food http://www.wbez.org/ltalleyatcpr/2009/06/helpful-sites-for-inexpensive-food/7359 <p><a rel="#someid0" href="http://www.cheapcooking.com/" target="_blank">Cheap Cooking</a>: According to its founder, Ellen, Cheap Cooking is designed to provide information and resources for people needing -- or wanting -- to cut back on expenses. After scouring bookstores, garage sales and libraries for information, Ellen is well equipped to provide readers with recipes and tips. <a rel="#someid1" href="http://www.betterbudgeting.com/frugalrecipelist.htm" target="_blank">Better Budgeting</a>: This site is ideal for families who want help with every aspect of cooking: recipes, meal planning, budgeting. Browse breakfast, lunch and dinner ideas to find out how to be frugal at every meal. <a rel="#someid2" href="http://www.rebeccablood.net/thriftyo/" target="_blank">Rebecca's Pocket</a>: This blog got started when creator Rebecca made it her goal to feed herself and her partner for one month on a "Thrifty Food Plan" budget cooking with organic food<em>. </em>Her budget is $74.00/week or $320.80/month, the USDA "Thrifty" standard for a family of 2 adults, aged 20-50 years. Read about what she buys, what she eats, what it costs and how she manages to do it. <a rel="#someid3" href="http://www.frugalrecipes.com/" target="_blank">Frugal Recipes</a>: Brimming with cooking tips and 11 recipe categories, Frugal aims to be a one-stop shop for your recession cooking needs. <a rel="#someid4" href="http://www.theculinaryreview.com/" target="_blank">The Culinary Review</a>: TCR is a food and cooking resource focused on the cost and calories of food and recipes. Through its database of food costs, density conversions and calories, the writers translate common recipes, as well as those from famous TV chefs, and provide clear-cut information such as total cost, cost per serving, total calorie content and calories per serving. <a rel="#someid5" href="http://www.thepauperedchef.com/" target="_blank">The Paupered Chef</a>: Launched in 2006, this tongue-in-cheek blog from Nick Kindelsperger (who lives in Chicago) and Blake Royer (who lives in Estonia) features a wide variety of food-related topics, from cheese-making to curing pig jowls in the living room, to the perfect technique for cooking hambugers. Their motto: "No project is too absurd or misguided."</p> Mon, 15 Jun 2009 14:39:00 -0500 http://www.wbez.org/ltalleyatcpr/2009/06/helpful-sites-for-inexpensive-food/7359 Downturn Dish: Web to the Rescue http://www.wbez.org/ahill/2009/05/downturn-dish-web-to-the-rescue/7349 <p>Links to other sites that offer all sorts of budget cooking ideas:‚  <a href="http://www.bloglander.com/cheapeats/">Cheap Eats </a>is great.‚  It's funny, there are a ton of recipes including <a href="http://www.bloglander.com/cheapeats/2006/04/24/home-fries-potatoes/">Home Fries </a>and a failed recipe for <a href="http://www.bloglander.com/cheapeats/2006/08/01/homemade-gatorade-recipe/">Homemade Gatorade</a>.‚  Not every kitchen experiment turns out well.‚  The <a href="http://the99centchef.blogspot.com/">99-cent chef</a>‚ is also worth checking out.‚  It'll give you a new perspective on dollar stores--where a lot of the ingredients come from.‚  Check out this <a href="http://chowhound.chow.com/topics/384532">thread </a>on Chowhound--it includes recipes for things like <a href="http://chowhound.chow.com/topics/384532#3898281">Vietnamese Braised Chicken Thighs</a>.‚  And, for even cheaper eating (&lt;$3 a meal) check out this Chowhound <a href="http://chowhound.chow.com/topics/439116"> posting</a>.</p> Tue, 26 May 2009 09:43:00 -0500 http://www.wbez.org/ahill/2009/05/downturn-dish-web-to-the-rescue/7349 Downturn Dish: The Egg (Part 3) http://www.wbez.org/ahill/2009/05/downturn-dish-the-egg-part-3/7341 <p>Anyone tired of eggs yet?‚  I'm not.‚  But apparently they are on a non-scientific list of the‚ <a href="http://www3.signonsandiego.com/stories/2009/apr/27/1c27food20114/">10 most hated foods</a>.‚  I found this interesting egg related‚ tid-bit in the article linked above: <em>"Sometimes, though, a food aversion isn't real; a person only thinks he hates a certain food.</em> <em>Loftus, the psychology professor at UC Irvine, has spent years studying and documenting the phenomenon of false memories -- seemingly real recollections of events that never actually happened. Most of her work has dealt with issues related to abuse and trauma.</em> <em>In 2005 she began a series of studies to investigate whether false memories could result in lasting behavioral or attitudinal changes. She decided to use food as her investigative tool.</em> <em>In her first experiment, she asked test subjects to fill out extensive questionnaires that probed their likes, dislikes and food history. Each participant subsequently received a highly touted "computer profile" that described, among other things, a gastronomical mishap early in their lives.</em> <em>Half of the participants were told they had once gotten sick eating a hard-boiled egg; the others were told it was a bad pickle. In neither case did the event actually happen. And yet, in subsequent questioning, the participants expressed aversions to either hard-boiled eggs or pickles.</em> <em>Later experiments induced test subjects to report unfounded dislikes of egg salad sandwiches, strawberry ice cream and peach yogurt. Conversely, one study showed participants who were told they had enjoyed asparagus as a child rating the vegetable more highly than control subjects did.</em> <em>The phony aversions weren't temporary, either, Loftus said. Participants still disliked targeted foods months after their testing, though the aversion faded when participants were eventually informed it was based on an implanted false memory.</em> <em>There were a few foods, though, that Loftus and her colleagues could not persuade test subjects to dislike -- in particular potato chips and chocolate chip cookies."</em> For those of you who don't hate the mighty hard boiled egg, I have a few more recipes (all without mayo). <strong><em>Greek Easter salad (from <a href="http://www.foodandwine.com/recipes/greek-easter-salad">Food and Wine</a>)</em></strong> <div id="ingredients"> <h3>Ingredients</h3> <ol> <li>1 large head Romaine lettuce, torn into bite-size pieces</li> <li>1 cucumber, peeled and thinly sliced</li> <li>8 radishes, thinly sliced</li> <li>2 scallions, thinly sliced</li> <li>1/4 cup plus 2 tablespoons extra-virgin olive oil</li> <li>1/4 cup red wine vinegar</li> <li>Salt and freshly ground pepper</li> <li>4 hard-cooked eggs, halved</li> <li>Dill sprigs, for garnish</li> </ol> </div> <!-- end ingredients --> <h3>Directions</h3> <div> <ol> <li>In a large bowl, combine the lettuce, cucumber, radishes and scallions. In a small bowl, whisk the oil with the vinegar; season with salt and pepper. Add the dressing to the salad and toss well. Top with the eggs, garnish with dill and serve immediately.</li> </ol> </div> ‚  <strong><em>Refrigerator Salad </em></strong> <h3>Ingredients</h3> <ol> <li>lettuce (your choice)</li> <li>veggies from your fridge that need to be consumed, chopped into bite sized pieces</li> <li>cheese (or even meat) in need of eating (I'm particularly fond of feta)</li> <li>one or two chopped hard boiled eggs</li> <li>Homemade dressing made with olive oil, vinegar of your choice, a little mustard, salt, pepper</li> </ol> Somehow the egg classes the whole thing up...adds a bit of intentionality to eating the remains of the veggie drawer. ‚  <!-- end ingredients --></p> Mon, 11 May 2009 07:12:00 -0500 http://www.wbez.org/ahill/2009/05/downturn-dish-the-egg-part-3/7341 Downturn Dish: The Egg (Part 2) http://www.wbez.org/ahill/2009/05/downturn-dish-the-egg-part-2/7338 <p>Earlier this week I posted on how best to make, peel and store hard boiled eggs.‚  Today I have for you a bunch of egg salad sandwich recipes--and please, send along your favorite! <strong><em>Good looking, basic, egg salad sandwich (from </em></strong><a href="http://www.101cookbooks.com/archives/001575.html"><strong><em>101cookbooks.com</em></strong></a><strong><em>)</em></strong> 6 large eggs 1-2 tablespoons mayonnaise Salt and pepper A tiny squeeze of lemon juice 2 stalks celery, washed and chopped 1/2 bunch chives, chopped 2 small handfuls of lettuce 8 slices of whole grain bread, toasted Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time. Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed. To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. ‚  <em><strong>Egg salad sandwich to impress foodies (from <a href="http://www.gourmet.com/recipes/2000s/2003/04/tarragon-egg-salad">Gourmet.com</a>)</strong></em> <em>Tarragon, shallot, peas shoots, and rye bread make for a sophisticated take on the usually ho-hum egg salad sandwich. </em> <div class="ingredient-sets"> <div class="ingredient-set"> <h3>For egg salad</h3> <ul class="ingredients"> <li><span class="quantity">8</span> <span class="name">large eggs</span></li> <li><span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">mayonnaise</span></li> <li><span class="quantity">3</span> <span class="name">Tbsp finely chopped shallot</span></li> <li><span class="quantity">1 1/2</span> <span class="name">Tbsp finely chopped fresh tarragon, or to taste</span></li> <li><span class="quantity">2</span> <span class="unit">teaspoons</span> <span class="name">tarragon vinegar or white-wine vinegar</span></li> <li><span class="quantity">1/4</span> <span class="unit">teaspoon</span> <span class="name">salt, or to taste</span></li> <li><span class="quantity">1/4</span> <span class="unit">teaspoon</span> <span class="name">black pepper, or to taste</span></li> </ul> </div> <div class="ingredient-set"> <h3>For sandwiches</h3> <ul class="ingredients"> <li><span class="name">Mayonnaise for spreading on bread (optional) </span></li> <li><span class="quantity">1</span> <span class="name">12 slices seedless rye bread or 6 kaiser rolls</span></li> <li><span class="name">3 cups tender pea shoots (3 oz) or shredded lettuce</span></li> </ul> </div> </div> <div class="preparation"> <div class="prep-steps"> <h3>Make egg salad:</h3> <ul> <li class="step"> <div class="text">Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.</div></li> <li class="step"> <div class="text">Stir together eggs and remaining salad ingredients in a bowl with a fork.</div></li> </ul> </div> <div class="prep-steps"> <h3>Make sandwiches:</h3> <ul> <li class="step"> <div class="text">Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.</div></li> </ul> </div> <div class="presentation"><strong>Cooks' note:</strong> Egg salad can be made 1 day ahead and chilled, covered.</div> </div></p> Thu, 07 May 2009 07:01:00 -0500 http://www.wbez.org/ahill/2009/05/downturn-dish-the-egg-part-2/7338 Downturn Dish: The Egg http://www.wbez.org/ahill/2009/05/downturn-dish-the-egg/7333 <p>Eggs are cheap.‚  They're a great source of protein and fat.‚  And they are tasty.‚  I've been eating them hard boiled recently--but I've‚ failed to cook them long enough a few times &amp; overcooked them others...so my post today is on the basics of hard boiled eggs (with apologies to those of you who are better cooks than I am.) Later this week I'll post recipes for eggs--send any favorites my way! <strong>How to‚ hard boil eggs (from <a href="http://www.marthastewart.com/recipe/perfect-hard-boiled-eggs?autonomy_kw=hard%20boiled%20eggs&amp;rsc=header_1">Martha Stewart</a>) </strong> Makes 1 dozen <ul> <li>12 large eggs, room temperature</li> </ul> <h2 class="ms-col2-recipe-directions">Directions</h2> <div class="ms-col2-recipe-directions"> <ol> <li><span>Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.</span></li> <li><span>Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.</span></li> </ol> </div> <strong>How to peel your hard boiled eggs (from <a href="http://www.realsimple.com/work-life/life-strategies/ask-real-simple/ask-real-simple-peeling-hard-boiled-eggs-10000001734035/index.html">Real Simple</a>)</strong> It's not only how you crack the shells but also how you cook the eggs that determines how easily they will peel<strong>.</strong>For shells that slip right off, place the eggs in a pot filled with enough water to cover them by one inch, recommends Howard Helmer, national representative of the American Egg Board, in New York City. Heat the water on top of the stove on high until it comes to a rolling boil. Remove the pot from the heat and cover with a tight-fitting lid. After 15 minutes, drain the water from the pot and run cold water over the eggs. This stops the cooking process. Once the eggs are cool to the touch, tap one on a countertop until it's covered with cracks, then roll it on a countertop under the palm of your hand. Start peeling from the large end. <strong></strong> <strong>How to make your cooked eggs last longer (<a href="http://www.realsimple.com/food-recipes/shopping-storing/food/storing-hard-cooked-eggs-10000000695687/index.html">Real Simple</a>)</strong> <li>Promptly remove hard-cooked eggs from the cooking and cooling water. Leaving them sitting underwater can foster bacteria growth. (If you peel any hard-cooked egg and the white feels slimy, it's a sign that bacteria have begun to grow, and the egg should be discarded.)</li> <li>If you've cooked eggs with a week's worth of lunches in mind, leave them in the shell. "The shell is the best form of protection a hard-cooked egg has," says American Egg Board spokeswoman Linda Braun. Stored dry and refrigerated, the eggs will keep for about 1 week. Once peeled, they should be used immediately.</li> <li>Keep in mind that, like their raw counterparts, hard-cooked eggs can absorb flavors and odors from foods on neighboring refrigerator shelves. It's best to keep smelly foods like onions and cheese in airtight containers.</li></p> Tue, 05 May 2009 09:18:00 -0500 http://www.wbez.org/ahill/2009/05/downturn-dish-the-egg/7333