[Mike Nolan]

Caesar dressing has egg in it. So does thousand island dressing, though the recipe I use starts out by making mayonnaise, so it probably shouldn't be counted.

[Mike Nolan]

I think mousse is enough different from pudding/custard that it should be listed.

7 minute icing should probably be listed, maybe royal icing as well.

[Mike Nolan]

I'd call shakshuka a different dish from a poached egg, since it's poached in a tomato-based sauce. (I've seen some recipes that add feta cheese, too.)

I could argue that breading pork chops is different from breading fried chicken, too.

And a potato and egg tortilla is quite different from other egg dishes.

I like some dishes with an egg on top, like corned beef hash, but I don't know if we need to start counting those. (I don't understand putting an egg on a hamburger, though.)

[Mike Nolan]

Pickled eggs are very different from 100 year eggs, the former are often found in a big jar on the counter in bars. I've had pickled eggs but didn't care for them (pickled pigs feet are another bar delicacy that I'm not fond of), I've never had the courage to try a 100 year egg, something about eating a black egg just turns me off.

I think you could argue that waffles are different than pancakes, too.

[Mike Nolan]

Some pizza makers prefer a low-protein flour, others prefer a high-protein flour.

But the real key is probably to come up with a dough that is more extensible than flexible, which means a flour that is higher in gliadin than glutenin. Most hard wheats tend to have more glutenin in them, but I believe semolina, which is durum wheat, has more gliadin, which is why it is good for pasta making, where you want extensibility.

[Mike Nolan]

I'm trying to come up with dishes that aren't similar, so custard tends to rule out pudding, creme brulee and flan, but not pastry cream or creme anglaise.

Likewise egg drop soup is quite different from a cream soup. I suspect I could come with a couple dozen sauces that use egg as a liaison (thickening agent), but for now I only listed mayonnaise and hollandaise.

This takes us up to around 32 and I haven't broken out a cookbook yet, I'm just thinking of things I've actually made:

cream soups
souffle
meringue
pancakes
crepes
cakes
angel food cakes
bread dough
pie dough
pies filling
hollandaise
stuffing
meat loaf
creme anglaise
ice cream
dumplings
pastry cream
glaze for bread
mayonnaise
marshmallow
nougat
breading
egg cream

• This reply was modified 5 years, 10 months ago by Mike Nolan.

[Mike Nolan]

I just quarter them, they drain a bit as you're doing that, I guess.

[Mike Nolan]

I'm not sure how to stop at just 100 ways. It's kind of like how Heinz counts '57' varieties these days.

If you net search it, apparently what Carême said was that there are at least 100 ways to cook with eggs. I'll start a topic on this and see how many we can come up with

• This reply was modified 5 years, 10 months ago by Mike Nolan.

[Mike Nolan]

We had some cantaloupe with salami

[Mike Nolan]

Yes, it was named for Wilhelm Ostwald, who first identified the phenomenon in 1896. Ostwald was a German chemist who received the Nobel Prize in Chemistry in 1909.

It is common in water-and-oil emulsions. Although it is frozen and probably isn't thought of as an emulsion, ice cream is an example.

[Mike Nolan]

See if this link works:

Ostwald ripening

Here's a relatively simple explanation: Small crystals (eg, ice crystals in ice cream) tend to be unstable if there are other things present (which in ice cream refers to sugar and flavorings), and they will clump together to form larger crystals. That's why ice cream gets ice crystals in it.

Ice cream makers put additives in their ice cream to try to prevent this.

[Mike Nolan]

I've used my son's 6 quart bowl-lift KA mixer a number of times, I find it clumsy to add items or check on texture, and I've had the bowl pop off more than once. (So has he when I've seen him use it.)

I've used bowl lift commercial mixers without any problems, but they have much heavier bowls and seem to lock down better.

[Mike Nolan]

I'm currently getting 5 pound bags of KAF AP flour for around $3.50 at WalMart, and if I bought a 3 pack from walmart.com I could get it for around $3.09 a bag.

I've never seen a 12 pound bag of flour! 50 pound bags of flour are around $20 these days through restaurant supply outlets, but you have to know what type of flour you're after.

There isn't a BJ's anywhere near us. There's a Restaurant Depot in Omaha, but you have to have a tax permit to buy from them or even see what they carry. I've been to a few GFS stores, but there isn't one of those near us, either. Sams and Costco mostly carry bleached flours.

[Mike Nolan]

Viking mixers had a good reputation, but they got out of that business. The Bosch Universal looks interesting, 800 watt motor and 6.5 quart capacity. The biggest problem I have with mixers like the Bosch or the Ankarsrum are that I'd really want to have a chance to try one before plunking down cash for them, at least with KA mixers you're familiar with the design concept, you just have to figure which line and size you need.

Glad to hear you've got a solution worked out.

[Mike Nolan]

I'm not sure KAF still sells the 10 pound bags in some parts of the country, the only place I've ever seen one in Nebraska is at the Whole Foods in Omaha, the one in Lincoln doesn't carry that size. And the 25 pound bag seems even scarcer.

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