kitchen tips

Handy Kitchen Tips – Boiled Egg Peeling


Welcome back to another edition in our “Kitchen Tips” post series. Today I will show you how, once and for all, to be able to quickly and efficiently peel your boiled eggs.

kitchen tips

(Photo Attributed to Author: Dev920)

Tired of the peels sticking to the egg? Pulling out gouges of the white flesh while you peck and pull away, hardly ever getting that perfectly peeled egg with no little specks of peel remaining that you don’t see, but feel when you pop the egg in your mouth?

Watch this short (just over a minute) video, and from this day forth, never struggle with this kitchen duty again.

Easy-Peazy, huh?

That’s it for today, and come back often for more Kitchen Tips! You can also search this site for more tips, using the search bar at the top right of the home page.

So have fun now, and enjoy your boiled eggs without feeling hassled when trying to peel them perfectly.

Chow, Y’all!

Oh, and hey, before you go – The Old Silly likes to engage with all of you readers, so please leave a comment.

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Share some thoughts/ideas, ask a question, or make some suggestions of what you’d be interested in having available here, anything related to ethnic foods and cooking. I will reply to any and all who do so.

My Best Always, Your Friend,

Marvin (The Old Silly) Wilson

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Andorran Trinxat

Andorran Trinxat National Dish


Andorran Trinxat is a national favorite dish in Andorra, and most likely one of the best-known dishes to come out of this small country. It bears a lot of similarities with the Irish dish,  colcannon. Andorra has a very mountainous topography and climate, so the natives over the millennia made use of what would grow well there – hardy plants like cabbage and potatoes. Grazing land to raise livestock like cattle is at a bare minimum, so it also made sense that pork meat became the most common to use. This dish was (and still is) a popular wintertime meal, because cabbage becomes the most sweet and tender after its been frosted at least once.

Andorran Trinxat

(Photo Attributed to Author: daniel.julia)

Trinxat means “chopped” in English, and there are numerous variations on the dish. This particular one, Andorran trinxat de la Cerdanya, is the most common and traditional version. It is a robust, hearty mash, consisting of cabbage, and potatoes, with pork meats and fats. A wonderful comfort food, filling, and satisfying.

Andorran Trinxat de la Cerdanya Recipe-

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