I make an almost identical tomato nibble, except I use Feta instead of Mozzarella.
And I make a similar bean salad, but in Australia we get tins of "3-Bean Mix" to which I add some lightly boiled sliced green beans. No Jalapeno or onion (though I'm going to try those), but plenty of garlic, and dressing.
My wife also makes a Tuna Mousse, which is the best use of canned Tuna I have come across, and is great as a nibble supper.
> "I also have a bunch of other nibble recipes if you are interested... "
Well I am and I'm sure others are too.....please post 'em!
@zeeglen: Another way is fill a plastic sandwich bag with the filling, cut a small corner off the bag, and squeeze into the white.
Not a bad idea -- I had thought about using one of those cake icing thingies, but couldn;t be bothered with the washing up -- I'm now a dab-hand at using the spoon, but maybe I could get interesting effects using your sandwich bag idea -- thanks for the suggestion.
@perl_geek: Put a teaspoon or so of baking powder in the water used to boil the eggs. I was advised to do this, and a purely subjective impression suggests that it does, indeed, make shell removal easier.
I will do so the next time I make my deviled eggs -- I'm really hoping someone tries all of these recipies so I can hear waht they have to say. As mentioned in this column, I've got a bunch more that I do when people are coming round to our house -- I may do a follow-up column if anyone expresses interest (hint hint :-)
Spoon the mix back into the egg whites and then sprinkle with the cayenne pepper. Using cayenne makes these taste much more interesting than the more traditional paprika, but be careful because it's also hotter. All you want is a light sprinkle over everything
A variation on this is to use mustard powder. My dad could only fry eggs, but somehow assimilated this tip and passed it down. Works well in an egg salad.
Take the shells off the eggs. The sooner you do this after waiting for the eggs to cool in the iced water the easier it is. (If you leave them overnight it can be a complete swine.)
I heard a tip that you should crack the shells before immersing the egg in the water. The theory is that the water penetrates between the shell and the rest of the egg (I am not sure where the membrane ends up in this separation) and makes shelling easier. I have tried it, but I am not entirely convinced.
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