Edited by huiray, 20 January 2013 - 10:10 AM.
Posted 20 January 2013 - 10:08 AM
Posted 20 January 2013 - 10:15 AM
Posted 20 January 2013 - 09:43 PM
Appetizing gone wild. Vegetable frittatas, Bagels, schmears, lox, accoutrements. Family visiting for a wedding event this weekend.
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
Posted 21 January 2013 - 04:51 AM
returning from a wedding in Key Largo
Nice spread Jason
Posted 21 January 2013 - 05:23 AM
Mouthwatering! I put furikake on my eggs all the time, and with anything I'm adding umeboshi to; can't wait to find some of that okazushoga!
I love that danish Christmas tree, Kim!
Breakfast here was crispbread smeared with avocado, and topped with flaked smoked eel and this extraordinarily delicious Japanese condiment I've just found; okazushoga (or that's what the Japanese text says, anyway). It's some kind of sprinkle for topping rice etc, like furikake - this is sort of oily clumps of ginger (the shoga), sugar, salt, onion powder and MSG. SO good. I have to find more of this!
Posted 21 January 2013 - 09:17 AM
Blue cheese and ham omelet. Again. Yeah, I’m probably in a rut. A good rut, but still. Toasted everything bagel to go with.
Posted 21 January 2013 - 01:46 PM
Chickpea and celery salad, with roasted leeks and Spanish figs
Adapted from this NYT recipe, but omitting the farro and garlic: http://www.nytimes.c...d-Currants.html (because farro isn't gluten-free, and I want people afflicted with celiac disease to be able to play too)
This version is vegan and will be on the blog later this week.
Poached farm egg, pan-fried potatoes and cauliflower greens, with cumin carrot "chips"
Cumin carrot "chips": slice carrots thinly either by hand (as I did) or with a mandoline, then toss with 2 teaspoons olive oil, a small pinch each of sea salt, black pepper and cumin, then arrange on a baking sheet. Roast at 400 F for 6 minutes, then at 375 F for 3-5 minutes. Let cool on baking sheet, then use as needed.
Posted 21 January 2013 - 02:09 PM
Posted 21 January 2013 - 02:59 PM
-overheard from a 105 year old man
"The only time to eat diet food is while waiting for the steak to cook" - Julia Child
Posted 25 January 2013 - 03:57 AM
Early breakfast: Char Siu on fresh steamed white rice (Jasmine). Blanched Choy Sum. Ti Kuan Yin (鐵觀音) oolong tea.
Posted 26 January 2013 - 07:19 AM
Fried sunny side up and served with applewood smoked bacon.
Forgot to take the money shot. Sorry. But the yolks were deliciously runny.
Posted 26 January 2013 - 03:06 PM
sorry no runny yolk shot as they had gone a bit too far as I was distracted while making coffee. sauce in the centre is my fav hot sauce these days. GRACE green scotch bonnet sauce.
Captain Jack Sparrow
Posted 26 January 2013 - 03:32 PM
how did they know they were doubles? this is something that has interested me for a while.
thanks for your help!
Sorry, I can not answer how they made the determination, but apparently there is no commercial market for eggs with multiple yolks. I just accepted the eggs and said thank you.
Edited by robirdstx, 26 January 2013 - 03:34 PM.
Posted 26 January 2013 - 03:39 PM
Captain Jack Sparrow
Posted 26 January 2013 - 03:44 PM
You beat me to it. That's exactly how it's done. The name comes from the fact that in the old days it was actually done using a candle, today it's a bright light. In commercial applications, they actually use computerized visual recognition to sort the eggs.
I think it is called candling but it is just a setup with a bright light behind the egg and the yolk or yolks as the case may be can be seen through the shell.
Posted 26 January 2013 - 08:02 PM
Omelette with mushrooms and Saint-Andre cheese, accompanied by a screwdriver made with freshly squeezed juice:
-Harriet M. Welsch
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Posted 27 January 2013 - 08:37 AM
Jason – Nice! Are those pickled red chiles?
Fettucine with tuna, garlic, and cream sauce. Younger son had seconds, to my great surprise.
Posted 27 January 2013 - 08:53 PM
Glutinous rice congee, cooked with ginger root and turkey necks and/or backs in the crockpot; served with miso and lots of black pepper, maybe a bit of honey. Yields a nice warm tummy glow to start the day with, and the protein component helps the calories burn slower, in case lunch is a long ways off...
Posted 30 January 2013 - 08:46 AM
Pastrami, Onions & Cheese on Pumpernickel Boule (for 2)
Beautiful - breakfast, lunch and dinner on one plate...
"The roar of the greasepaint, the smell of the crowd."
"What's hunger got to do with anything?" - My Father
My eG Food Blog (2011)
Posted 06 February 2013 - 08:00 AM
A few catch-up posts...
Celebrating Pancake day with Pecan Pancake and Fried Egg
Bagel with Southwest Egg and Cheese
Mini Bagel with Caviar Spread
Brunch - Anson Mills Polenta, Berkshire Roast Pork, Slow Cooked Egg
Posted 06 February 2013 - 09:16 AM
Cooked at 170.5 F for 16 min 30 sec The eggs were immersed in 130* tap water in a zip bag and added to the bath which was set 4 degrees higher to allow the water in the bag to get closer to the bath temp. The results were far better than a previous attempt at a slow cook method of 145.5 for 125 min which left the whites very liquid and the yolk gelatenous. I would still like for a more runny yolk yet firmer white. I guess a little higher temp for less time?