For joint pain and inflammation:
In 8×8 pyrex brownie pan, add box of golden raisins, cover with 750 ml gin. Do not use the cheap gin – most people use Gordon’s or Tanqueray. The anti inflammatory ingredient is juniper berries, and cheaper jin uses an extract instead of the actual berries, so the remedy won’t work. Let sit until gin is absorbed by the raisins (at least a week). Take remaining raisins and liquid, bottle and fridge. Have 9 every day. It will take about 2 mo for the pain to go away.
For sore throat and difficulty sleeping:
1 c hot water
1 tea bag
1 tbsp honey
2 oz whiskey
1 tsp lemon juice
Make tea, add honey, lemon juice and whiskey.
For sore throat:
In saucepan over med high heat, add 1 c milk, 1 tsp turmeric, let boil. Add 1 tsp ghee. Enjoy (?)
For cough:
1 part vodka/whiskey, 1 part honey/maple syrup, 1 part lemon juice
For weight loss:
1 c hot water
1 tbsp honey
1 tbsp ginger juice
Drink every morning.
For cough:
Vicks on feet, wear socks.
For cough:
Soak peppermint candies in whiskey until dissolved. Take 1 tbsp before bed.
A hard boiled egg is cooked in its shell in boiling water. The “hard” refers to the consistency of the egg white (or albumen) and the yolk. Making them is simple. Fill a pot with enough water to cover your eggs by about two inches. Bring it to a boil and carefully drop in the eggs and leave them for 10-12 minutes. For easier peeling, place the eggs immediately in an ice water bath after boiling, then gently tap and roll them on a counter. (There’s also the gimmick of adding a teaspoon of baking soda to the boiling water to help loosen the shells, cracking the shells off both ends, and blowing the egg out of its shell. Look it up on YouTube.) Bonus: you can hard boil a bunch of eggs at a time and refrigerate them. Eat them with a sprinkle of kosher salt, or chop onto salads.
Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half. This gets the egg white cooked while leaving the yolk runny. Our preferred method is the “six minute egg,” which sounds way fancy. The six minute egg is just like it sounds: bring your water to a boil, gently lower in the eggs, set a timer for six minutes, then remove the eggs and drop them in an ice bath.
Scrambled technically means that the whites and yolks are broken and mixed together. Hard scrambled eggs are cooked all the through. This is the default preparation for scrambled eggs at most restaurants, and they’re good, sometimes dry.
That’s why I prefer soft scrambled eggs, sometimes referred to as “wet.” The difference between soft and hard scrambled eggs is cooking time. If you want soft scrambled eggs, you need to keep in mind that eggs. cook. quickly. You can’t walk away from them. Whip your eggs in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. Use the spatula to prevent them from spreading out, especially up the sides of the pan; when they spread too thin, they’ll over-cook quickly. I usually fold them until they no longer look runny, but still look wet (i.e. light is reflecting in them). Have your plate ready so you can remove them from heat immediately. They’re perfect on buttered toast with salt and pepper; with cheddar cheese.
If you want super creamy soft scrambled eggs, you can use the method we learned from Gordon Ramsay (watch it 
Scrambled eggs can be manipulated in many ways. Ordering plain scrambled eggs means they’ll be mixed and moved in the pan, whereas an omelet or frittata indicates that the scrambled eggs are cooked until they’ve stabilized into a usable form and topped with other ingredients: cheeses, meats, vegetables, anything. A frittata is typically open-faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same (except in egg white omelets, where yolks are separated out).
These preparations are pretty simple, as far as eggs go. A scramble usually means other ingredients are scrambled in the pan with the eggs. This could include meats, cheese, sauteed veggies, or diced potatoes (or, yes, hot dogs). Good if you’re a fan of scrambled eggs and, well, everything else breakfast has to offer.
Eggs over easy and sunny side up are often using interchangeably, but they are different. You go from sunny side up to over easy by simply flipping your egg when the edges are brown. The “easy” doesn’t refer to the simplicity of turning over an egg, but the state of your yolk. “Over easy” means the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk – and some of the whites – are still runny.
Over medium is the next step after easy: they’re fried, flipped, and fried a little longer, enough to cook the whites through and brown the edges slightly. You’ll develop a thicker film on your yolk, but the inside is still runny. Good for those like the dipping quality without a watery egg white.
And over hard is the final step. Over hard is fried, flipped, and fried again – usually with the yolk broken – until both the white and the yolk are completely cooked. Just tap the edge of your spatula into the yolk or poke it with a fork before turning it over. Be careful not to dribble the yolk when flipping.
Poaching is like boiling but without the shell, or like over medium that skips contact with the pan. These means you’re avoiding any hard edges. The white is cooked through and the yolk is warm and runny. Just imagine it mixing with a bright hollandaise on an eggs benedict.
Baked eggs are cracked and baked in a dish. “Shirred” refers to the flat-bottomed dish in which they’re frequently cooked. They’re almost always mixed with other ingredients. The white mixes in and gets cooked through, while the yolk is left runny. For example: a tomato provencal dish (pictured from 
Generally basted means liquid or steam is used to thoroughly cook the egg white without flipping. For instance, while frying an egg in butter, you repeatedly scoop and pour the extra butter on top of the egg. This cooks the yolk and top whites without forcing you to flip it. Alternatively, you can also squirt some water into the pan and then cover the egg with a lid, to steam the whites. If you do this quickly, you can cook the whole egg before the edges start to brown, which seems to be the appeal of basted eggs (much like poached eggs).
One specific form of basting is known as Spanish fried eggs. The eggs are fried at high temps in olive oil, while you spoon the hot oil over the egg. The eggs are fried over medium heat, just below the oil’s smoke point. Crack an egg into a small bowl first, then ladle it into the hot oil, and start scooping oil over the white and the yolk for about 1 minute. The result is crispy edges, creamy whites, and a runny yolk.
Make It For Me Now 