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  1. #1
    simpstr's Avatar
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    Crustless quiche

    Primal Fuel
    Ok so I purchased the primal cookbook and tried the crustless quiche. It was a bit bland and I'm not sure why. I followed the recipe to a "T". I hope the other recipes have some sort of taste to them.
    Health is Wealth!

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    IvyBlue's Avatar
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    Bland for me usually means needs salt. I had been in the habit of not using it but the right amount is a necessity for things to taste the way I think they should.
    Wheat is the new tobacco. Spread the word.

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    I've made several of Mark's recipes that are on the website and have come to the conclusion that he severely under-seasons. Of course, seasoning is all a matter of taste, but for me I tend to double (at least) the amount of seasoning recommended.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

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    I find that almost ALL recipe books (not Indian!) underflavour. I have come to the conclusion that chefs / cooks don't really want to give away their secrets and have other people cook as well as them! Or is it that they are writing for a vast number of people, many of whom LIKE bland?

    Certainly Delia Smith, for one, can do with her spices / herbs increased in a lot of recipes.

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    huntergirlhayden's Avatar
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    heres a good one
    Crustless Quiche in a Cup | Cooking with My Kid
    this is good too, omit the flour
    Egg McCup | Cooking with My Kid
    "It is not what you are that holds you back, it is what you think you're not."
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    Quote Originally Posted by breadsauce View Post
    Or is it that they are writing for a vast number of people, many of whom LIKE bland?
    this. I know a couple people who have written, tested or edited cookbooks and they were told by editors/publishers that their food was too strong for mainstream audiences. I also know a guy who had a travel show on food network briefly, and he was told that middle America "wasn't ready" for Ethiopian food. They made him go to a bbq place instead, one which they'd featured on dozens of other shows. yawn.

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    Bland recipes don't really bother me as I tend to pick my own seasonings. I tend to see many of them as a starting point or a base. Is this in the quick recipes cookbook? I don't have that one but for a crustless quiche or egg tart I like to blanch asparagus then cut it in half to make it shorter (or use tips) and make a spiral fan in the bottom of the pie pan. Crumble some fried bacon over that or mix it in with the egs, pour the eggs over top and put a layer of sliced tomatoes on top then bake.

    If you have the first cookbook the broccoli and beef recipe is really good.

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    Quote Originally Posted by canio6 View Post
    I've made several of Mark's recipes that are on the website and have come to the conclusion that he severely under-seasons. Of course, seasoning is all a matter of taste, but for me I tend to double (at least) the amount of seasoning recommended.
    Good idea.
    Health is Wealth!

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    Didn't this recipe use nutmeg? I think nutmeg in eggs just sounds nasty so I just used onion powder, garlic powder, red pepper flakes. cayenne pepper and black pepper. It turned out pretty good and spicy. I also added just a touch of very sharp aged cheddar.

  10. #10
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    nutmeg is good in eggs, but it should be really subtle, in addition to the other flavors.

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