What's everyone up to right now?

[Silver]

I've always wondered why they are called devilled eggs...

I think it is the paprika.

[Astreja]

Just finished making a batch of devilled eggs to take to a party tonight.

I've always wondered why they are called devilled eggs...

Mostly because you can flavour them with just about any combination of hot spices you like.  Some sort of heat plus some sort of mustard are the only essentials, IMO.  I raided the supermarket, the fridge and the spice shelf, and this is what ended up in the eggs:

Mayonnaise
Frank's Hot Sauce (sriracha would also work)
Prepared horseradish
Brown mustard seed
Cumin seed
Dried garlic
Dried onion
1 chopped scallion
Curry powder
Salt
Pepper
Celery salt
Dusting of paprika over the finished eggs

I erred on the side of "hot, but not that hot" so that more people at the party will be able to eat them.  They'd be about twice as hot if they were for household consumption.

Pity I didn't have any Jamaican jerk seasoning in the fridge, though; in addition to the insane heat, it also has a really nice flavour.

[Joods]

Bleaching out a mannequin for an upcoming contest at school

[Astreja]

Back from the party. Casting furtive glances at the digital piano in the next room -- There was a jazz trio at the party with a very good piano player, and now I have the urge to mess about with weird arpeggios and 11th chords and such.

Failing that, I have the sheet music for "Linus and Lucy" by Vince Guaraldi and may flail away at that for a while. (I've got the main theme nailed down; it's the breaks that i'm having trouble with.)

[Joods]

I've always wondered why they are called devilled eggs...

Mostly because you can flavour them with just about any combination of hot spices you like.  Some sort of heat plus some sort of mustard are the only essentials, IMO.  I raided the supermarket, the fridge and the spice shelf, and this is what ended up in the eggs:

Mayonnaise
Frank's Hot Sauce (sriracha would also work)
Prepared horseradish
Brown mustard seed
Cumin seed
Dried garlic
Dried onion
1 chopped scallion
Curry powder
Salt
Pepper
Celery salt
Dusting of paprika over the finished eggs

I erred on the side of "hot, but not that hot" so that more people at the party will be able to eat them.  They'd be about twice as hot if they were for household consumption.

Pity I didn't have any Jamaican jerk seasoning in the fridge, though; in addition to the insane heat, it also has a really nice flavour.

Sounds wonderful. Have you ever heard of a Cajun seasoning called Slap Ya Mama? My son's cooking teacher has it. I haven't been able to reach her to see where she gets it from though.

[Astreja]

Well, now that I've heard of the seasoning I'll be keeping an eye out for it. Always up for Cajun food.

[c172]

Listening to some Orbital on this, the morning of William Sanford Nye's 61st birthday.

[Joods]

Well, now that I've heard of the seasoning I'll be keeping an eye out for it. Always up for Cajun food.

I found it in the Amazon marketplace

[account_inactive]

Starbucks.

I'm a hipster now.

[Astreja]

Sewing project. Pinning and then hand-basting a strip of interfacing into place, to be followed by some embroidery (as soon as I decide what I'm going to embroider).