Comments on: Carmelized Onion and Jalapeno Quiche http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/ Consuming Les$, Eating More Tue, 16 Mar 2010 20:58:46 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Heartburn Home Remedy http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/comment-page-1/#comment-83831 Heartburn Home Remedy Wed, 15 Apr 2009 12:05:19 +0000 http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/#comment-83831 This is very hot information. I think I'll share it on Facebook. This is very hot information. I think I’ll share it on Facebook.

]]> By: Eating Out Loud » Blog Archive » Food Fight #1: Eggs! http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/comment-page-1/#comment-57958 Eating Out Loud » Blog Archive » Food Fight #1: Eggs! Thu, 28 Aug 2008 02:12:21 +0000 http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/#comment-57958 [...] Carmelized Onion and Jalapeno Quiche by Cathy of Not Eating Out in New York (Brooklyn, New York [...] [...] Carmelized Onion and Jalapeno Quiche by Cathy of Not Eating Out in New York (Brooklyn, New York [...]

]]> By: Deborah Dowd http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/comment-page-1/#comment-5320 Deborah Dowd Sun, 25 Mar 2007 02:09:10 +0000 http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/#comment-5320 This looks delicious and appropriately masculine to suit all tastes. When a co-worker told me once that "real men don't eat quiche" I told him to think of it as pie, and real men do eat pie!" This looks delicious and appropriately masculine to suit all tastes. When a co-worker told me once that “real men don’t eat quiche” I told him to think of it as pie, and real men do eat pie!”

]]> By: Taylor http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/comment-page-1/#comment-5250 Taylor Fri, 23 Mar 2007 20:25:18 +0000 http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/#comment-5250 In my experience, all pies and quiches benefit from the flakiness. It's really a vessel question. Throw in some herbs or spices even for savory pies. I like my sweet pie crusts (by which i mean crusts for sweet pies) just a little bit salty. So yeah, most stuff, just helps the texture, i don't think it affects the taste. In my experience, all pies and quiches benefit from the flakiness. It’s really a vessel question. Throw in some herbs or spices even for savory pies. I like my sweet pie crusts (by which i mean crusts for sweet pies) just a little bit salty.

So yeah, most stuff, just helps the texture, i don’t think it affects the taste.

]]> By: cathy http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/comment-page-1/#comment-5229 cathy Fri, 23 Mar 2007 14:32:25 +0000 http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/#comment-5229 Taylor: what's an ideal use for the chilled butter (=flaky crust) method--dessert pies? Most stuff? Thanks, Zoe Jessica (great blog!) Taylor: what’s an ideal use for the chilled butter (=flaky crust) method–dessert pies? Most stuff?

Thanks, Zoe Jessica (great blog!)

]]> By: Taylor http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/comment-page-1/#comment-5208 Taylor Fri, 23 Mar 2007 11:58:20 +0000 http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/#comment-5208 Follow-up based on comments from real man Harry: chilled butter great but crumbly, so not recommended for tart pan use. Homogenous, more stable, softened butter crust better for use when you plan on using a removable bottom quiche pan, and the flaky cold butter great for if you have the added stability of a pie plate. Quiche on! Follow-up based on comments from real man Harry: chilled butter great but crumbly, so not recommended for tart pan use. Homogenous, more stable, softened butter crust better for use when you plan on using a removable bottom quiche pan, and the flaky cold butter great for if you have the added stability of a pie plate.

Quiche on!

]]> By: Taylor http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/comment-page-1/#comment-5207 Taylor Fri, 23 Mar 2007 11:53:06 +0000 http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/#comment-5207 I would recommend not softening the butter. Actually cutting it up into little pieces and then freezing it for 10 minutes is ideal. if you have too homogenous a mixture, the crust doesn't flake up. It's the air pockets created when micro-pieces of cold butter melt and spread out the dough with their micro-steam that you get that flaky stratification thing going on. So softened butter = awesome crust. Chilled butter = crumbly flaky amazing crust. Save some for me! I would recommend not softening the butter. Actually cutting it up into little pieces and then freezing it for 10 minutes is ideal. if you have too homogenous a mixture, the crust doesn’t flake up. It’s the air pockets created when micro-pieces of cold butter melt and spread out the dough with their micro-steam that you get that flaky stratification thing going on. So softened butter = awesome crust. Chilled butter = crumbly flaky amazing crust.

Save some for me!

]]> By: zoë jessica http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/comment-page-1/#comment-5170 zoë jessica Fri, 23 Mar 2007 08:24:17 +0000 http://noteatingoutinny.com/2007/03/22/carmelized-onion-and-jalepeno-quiche/#comment-5170 I am also a huge quiche fan (I posted a recipe a couple of days ago), but have never tried with jalapeno – sounds like a great idea, particularly as I live with a chili addict! I am also a huge quiche fan (I posted a recipe a couple of days ago), but have never tried with jalapeno – sounds like a great idea, particularly as I live with a chili addict!

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