The Home Gourmet thread
Joined: Sep 2005
Posts: 34,381
Total Cats: 7,504
From: Chicago. (The less-murder part.)
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.
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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.
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Joined: Jun 2005
Posts: 19,338
Total Cats: 574
From: Fake Virginia
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.
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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.
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Joined: Sep 2005
Posts: 34,381
Total Cats: 7,504
From: Chicago. (The less-murder part.)
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.
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Joined: Sep 2005
Posts: 34,381
Total Cats: 7,504
From: Chicago. (The less-murder part.)
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.
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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.
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Made a delicious salad last night with random stuffs:
spinach
tomates
feta
parmigiano reggiano
red onion
carrots
grilled corn
grilled chicken (honey dijion marinated)
honey dijon dressing
spinach
tomates
feta
parmigiano reggiano
red onion
carrots
grilled corn
grilled chicken (honey dijion marinated)
honey dijon dressing
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