tag:blogger.com,1999:blog-7607007096922060383.post8908561787592230905..comments2024-03-28T05:03:53.260-07:00Comments on The Tasty Cheapskate: Classic Deviled EggsUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7607007096922060383.post-86448159741684883822011-04-05T10:26:58.635-07:002011-04-05T10:26:58.635-07:00Thanks Gina. I'm so glad you're enjoying t...Thanks Gina. I'm so glad you're enjoying the blog. And it's good to know that the folks at Cook's Illustrated aren't writing tips under the influence after all. Apparently I'm an unabashed finger-licker.Jeaniehttps://www.blogger.com/profile/05256112748291670773noreply@blogger.comtag:blogger.com,1999:blog-7607007096922060383.post-17498320803301101202011-04-04T21:17:47.765-07:002011-04-04T21:17:47.765-07:00Hi Jean! I've been following your blog and *lo...Hi Jean! I've been following your blog and *love* it. We are culinary kindred spirits, although you are much better at making cakes than I am. And you're funny! I've been meaning to comment and tell you that. <br /><br />Anyway, it is so worth putting the yolk mixture in a plastic bag and cutting off the corner. I just hate the spoon ordeal, the gook getting all over my fingers and not staying in the white part...it makes me grumpy. It takes one minute to scoop it into a bag and squeeze it out in attractive little squirts. And I'm really not a pastry bag kind of girl; in fact, I don't even own one. Anyway, that's my tip of the day. Keep up the great work on the blog!Ginahttps://www.blogger.com/profile/12665953612970774378noreply@blogger.com