The Home Gourmet thread
#842
Boost Pope
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Hmmm.
I honestly can't recall having had brussels sprouts within recent memory. As a child, my mother would boil them into a mushy pulp. Of this, I have less than positive memories. That dish does look rather tasty, though. What's in it?
In other news: finally caved to the temptation and purchased an actual egg poacher. Just a simple little $7 stovetop model. This is now my second official single-purpose kitchen gadget- I feel like such a bourgeois swine.
It does a wonderful job of cooking a perfectly coherent runny egg in 2:30. Much easier than trying to keep them together in a pan of boiling water, though the phrase "non-stick" is apparently to be taken with a grain of salt. Apparently, people report good luck using the aerosol cans of non-stick cooking spray with them. I've never tried one of those before- need to pick one up tomorrow.
Any recommendations? Are they all pretty much the same? I'd have expected "Spray, Cooking, Non-Stick" to be a fairly generic thing, but apparently they have a hundred different varieties.
Once I figure out how to get the egg out in perfect, magazine-cover form, I will share with you my new creation, a west-coast take on Eggs Benedict, in the spirit of Eggs Hemmingway, which I have dubbed Eggs Roth.
I honestly can't recall having had brussels sprouts within recent memory. As a child, my mother would boil them into a mushy pulp. Of this, I have less than positive memories. That dish does look rather tasty, though. What's in it?
In other news: finally caved to the temptation and purchased an actual egg poacher. Just a simple little $7 stovetop model. This is now my second official single-purpose kitchen gadget- I feel like such a bourgeois swine.
It does a wonderful job of cooking a perfectly coherent runny egg in 2:30. Much easier than trying to keep them together in a pan of boiling water, though the phrase "non-stick" is apparently to be taken with a grain of salt. Apparently, people report good luck using the aerosol cans of non-stick cooking spray with them. I've never tried one of those before- need to pick one up tomorrow.
Any recommendations? Are they all pretty much the same? I'd have expected "Spray, Cooking, Non-Stick" to be a fairly generic thing, but apparently they have a hundred different varieties.
Once I figure out how to get the egg out in perfect, magazine-cover form, I will share with you my new creation, a west-coast take on Eggs Benedict, in the spirit of Eggs Hemmingway, which I have dubbed Eggs Roth.
#843
Elite Member
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Most people do cook them to mush, which is why they suck. They lose their subtle sweet flavors, and the texture is horrible. Lightly boiled, then sauteed in a hot skillet with a little olive oil and/or butter. Pork of some kind, fried in the skillet before hand lends it's delicious salty fat to them. Mmmm.
#844
2 Props,3 Dildos,& 1 Cat
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brussels do well steamed, roasted, or sauteed with bacon as above. if you steam them, turn off the heat when they JUST start to lose their bright green glow.
Joe: get yourself a refillable pump sprayer like the Misto and just fill it with olive oil.
Joe: get yourself a refillable pump sprayer like the Misto and just fill it with olive oil.
#847
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+1 on the spray pump with olive oil. I actually forgot to replace my broken, old *** Pampered Chef pump sprayer. I felt like something was missing in the kitchen, I guess that's it. Was handy for spraying all sorts of things.
#850
Boost Pope
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So much meat...
Made this today:
The presentation ain't much, but they were deliriously good. It's not often that I experiment in the kitchen, but this worked very well. From bottom to top, an engrish muffin, a mash of avocado and diced red onion with a pinch of salt, a thick tomato slice, and a 2.5 minute egg.
Nuttin' fancy, but mmm mmm good.
Made this today:
The presentation ain't much, but they were deliriously good. It's not often that I experiment in the kitchen, but this worked very well. From bottom to top, an engrish muffin, a mash of avocado and diced red onion with a pinch of salt, a thick tomato slice, and a 2.5 minute egg.
Nuttin' fancy, but mmm mmm good.
#853
Boost Pope
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Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,027
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Well, there's a tiny little chicken fetus floating around in there somewhere. That probably counts.
But in general, it's absolutely fantastic just as it is. The flavor is actually very light, which I usually don't go for, but this one just works very well.
But in general, it's absolutely fantastic just as it is. The flavor is actually very light, which I usually don't go for, but this one just works very well.
#856
I never much cared for them until I tried them.
Now I ******* love runny eggs.
The one on top of lox and bread looks like it'd be deliriously good. I have learned that this is refereed to as Eggs Hemingway (an Atlantic take on Eggs Benedict), and I *WILL* be trying it.
Oh, yes.
Now I ******* love runny eggs.
The one on top of lox and bread looks like it'd be deliriously good. I have learned that this is refereed to as Eggs Hemingway (an Atlantic take on Eggs Benedict), and I *WILL* be trying it.
Oh, yes.
Eggs Benny in pretty much any form is guaranteed to make me moist.
Eggs Benedict w/ a generous portion of Salmon steamed/sauteed in a white wine, also covered in Hollandaise, hash browns, and a Wasatch Raspberry Wheat.
Brunch @ The Porcupine Pub and Grill in SLC.