Armadillo Egg Pics

Unknown

I thought these little rascals was soooo purdy , I just had to show em to ya...I hope
<img src=http://img73.photobucket.com/albums/v223/ChetC/armadillo_eggs.jpg&gt;

Chef Arnoldi

Chet, these look real beautiful - if i were you, i'd eat them right away, before they hatch - yum yum

Unknown

Chet,
Those look mighty familiar! I did a batch of those at EggFest this year, and were very well recieved. looks like you used the same meathod i did- of course, thats only skin deep. What did you stuff yours with?
Wish i had some pics, but I was too busy cooking all day- was a blast!
I'm sure some other people took pics though.

Nature Boy

<p />WailingAngusBeef,
Why would you think someone else took a picture? Hee.
Dang those wuz good. Have you come up with a sauce for them yet??
Chris

Unknown

Nature Boy,
Thats a good idea- a dipping sauce. . . . .hmmmm, I have to admit I'm not much of a saucer, but its worth a shot. The first question would be the base. . . .alkyline or acid . . . cream or tomato . . . .maybe like a peppery sausage gravy, but a little less gravy. . . I'll have to give that one a think . .
(too bad I look so drunk in that pic. . . .it was a long day. . .)

Nature Boy

WailingAngusBeef,
I am thinkin a creamy sauce would be perfect. Perhaps a gravy kind of thing using crusty bits left in your pan from cooking some kind of meat. Deglazing/making a roux with flour, then adding sauteed onion/garlic/pepper and chicken broth, then reducing and adding some half/half and fresh herbs.[p]Even a simple mixture of mayo/dijon/honey would do the trick. A sausage gravy, like you mentioned, would be real nice too. [p]I need to do some of those. Have you posted the recipe in the recipe section?[p]Cheers
Chris

mad max beyond eggdome

WailingAngusBeef,
hey i thought you and i (and hopefully my daughter) were the only ones NOT drunk that day?? . . .this just might be your normal look. . ..now that's scary!![p]course, look at me, and i wasn't drinking anything stronger than coca cola all day. ..LOL[p]<img src=http://img73.photobucket.com/albums/v221/madmax521/DSCN0204.jpg&gt;

Unknown

Nature Boy,
I did submit it- and it should be in the Egfest '04 compilation. I think TNW ha sit on his site.

QBabe

WailingAngusBeef,[p]Did you submit it in the recipes section, or just on this board? [p]Tonia
:~)

Unknown

WailingAngusBeef, A swiss Fondue sounds good also.

Nature Boy

QBabe,
Found it on Doug's site....where else but info central?
Cheers!
Chris
[ul][li]Info Central![/ul]

Unknown

Nature Boy, that's where I copied the recipe from (the Whizbanger's site). I used jack cheese instead of pepper jack both inside and in the dough and believe a nice creamy cheddar sauce would be the ticket to finish it out , maybe a little pimento mixed in for looks.

Unknown

Nature Boy,
What about a red pepper sauce--saute sweet red peppers and onions; season with whatever--one of the rubs, perhaps, or maybe just s&p, then puree them in the blender while drizzling some olive oil to sort of emulsify the whole thing? Just a thought.
Cheers,
G.

Unknown

Gretl Collins, that's right up my ally...only some folks that might for some reason think that pepper in there is already purdy hot might want to have less pepper and more of what might dampen the fire...anyway I posted a couple days back bout doing these things but didn't have the pics then...we go to a Tex-Mex place that has em with chicken and jack cheese inside, and a nice crust (fried) minus the sausage and they serve with a plan old bowl of creamy cheddar cheese sauce and it's purdy good...but I know we can all do better ...right!