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Breathe new life into yesterday’s leftover roast veg—make a savory pot de crème. With just a few adaptations to a classic dessert recipe, Seattle pop-up chef team Brothers Co. have transformed leftovers into something truly special. Now this is how we want to get our daily serving of vegetables.

, about 8 yolks

, optional

Before We Begin

How long can I keep these pots de crème in the fridge? They can stay in the refrigerator for up to one week. Frankly, though, we think they’ll disappear long before that.

How long can I keep these pots de crème in the fridge?

How can I play around with the flavor of these pots de crème? Experiment with other leftover roasted veggies you have on hand. We bet a bright purple pot de crème made with roasted beets would be at least as tasty as it is beautiful.

How can I play around with the flavor of these pots de crème?

I’m low-key worried about my mason jar breaking. Does this happen? There is a chance a glass jar will break—but we promise, you’ll be okay if it does. Mason jars can crack when you close them too tightly or use them too many times. Take a second to think: When did you last buy new mason jars? If your jars are older than your middle schooler, consider investing in some new glass. Otherwise, be sure to close them “fingertip tight”—instructions on that below!—and you’ll be good to go. If one breaks, your water will turn murky, but don’t sweat it. Just take that one out and let the others keep on cookin’. Can’t tell which one broke? No big deal there either. Just leave them all in until the cook time is up and figure it out once they’ve had a chance to cool.

I’m low-key worried about my mason jar breaking. Does this happen?

Remember, the water in your pot will get hot enough to cook your food—treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan you just removed from the oven or stove.

Heat heavy cream in a saucepan over medium heat until it is almost simmering.

Gently crack one egg and separate the two halves over a bowl. Move the yolk back and forth between the two halves until all of the white has slipped into the bowl. Repeat with the remaining eggs.

You can use the extra whites to make this awesome ten-minute cake .

The final report should appear as shown in Figure 5.

About the author: Bill Jelen, AKA "MrExcel," has been a Microsoft Excel consultant for over twenty-five years. Read more of his expert Excel tips and tricks at his website, nike free run 2 trainers warehouse

See if you know the basic Excel functios for accounting

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Porters were invented as a fortifying drink for the rough-and-tumble working class of London’s bustling markets. It was brewed for good folks with calluses on their hands, doing work that needed to be done. We salute those working-class heroes with our classic Porter, brewed in the hop-forward American style and featuring a depth of malt flavor and complexity with roasted notes of black coffee andcocoa.

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Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

The origins of porter are shrouded in mystery, but most agree that by the middle 1600s there were many beers of various styles referred to as porters not because of a singular flavor characteristic, but because of their intended audience—the hardworking folks shuttling gear in England’s bustling markets. In fact, porter as we know it today—roasty, dry and dark as midnight—would have been impossible to achieve because efficient and reliable malt roasters weren’t invented for another hundred years. One thing is certain though, porters developed alongside the Industrial Revolution and as brewing technology improved, so did the technique and quality of the beer. Porter was the first mass produced style of beer and the beer that helped build the mighty British brewing industry. It will forever be associated with London’s workingclass.

While the exact origins of porter are hazy, the development of stout is more straightforward. By the 1700s bolder, high-alcohol versions of any style of beer were referred to as “stout” or strong. By then, porter was far and away the most popular beer style in the British Isles, and clever breweries began advertising the stronger versions of their beers as “stout porter.” By the late 1800s, regular porters had fallen out of favor and stout porter, or simply stout, took their place. There are many different varieties of stout ranging from the light bodied, low-alcohol Dry Irish Stout to the viscous, rich and strong ImperialStout.

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