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Egg in Toast: What Do You Call It?
Knot-hole Eggs!
Cook the Book: 'Rustic Fruit Desserts'
Blueberry buckle!
A Berry Balanced Breakfast
I've been eating steel cut oats with a little squeeze of agave syrup with blackberries, strawberries, and almonds every morning. The other day I stirred in a spoonful of greek yogurt with honey and it was also good!
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Recent Comments | Response to Comments
The Nasty Bits: Tongue Tied
Very similar to what Rick made two weeks ago on Top Chef Masters. Guess it was a riff on his recipe that you provided below.
Egg in Toast: What Do You Call It?
Knot-hole Eggs!
Cook the Book: 'Rustic Fruit Desserts'
Blueberry buckle!
A Berry Balanced Breakfast
I've been eating steel cut oats with a little squeeze of agave syrup with blackberries, strawberries, and almonds every morning. The other day I stirred in a spoonful of greek yogurt with honey and it was also good!
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
Made some amazing grilled pizzas last summer, with fresh grilled veggies that just took on the best flavors from the grill. Can't wait to try to top that success!
Making Peeps from Scratch: Interview with Chef Brian Robinson
Restaurant 3 can barely make their other food edible (save for the delicious blue cheese chips)...wonder if these are really going to be decent?
What are your favorite products from Trader Joe's?
- Unburied Treasure cheese puffs!! ($1.79 kockoff of the $3.99 Pirate's Booty...and about double the volume too)
- Chicken Chile Verde frozen burritos
- Pizza Dough
- Chocolate Truffle brownie mix (currently out of stock!)
- Fresh Guacamole Kit (that costs like $2 less than buying the fresh ingredients separately)
- Chocolate covered peanut butter filled pretzels
- Frozen Soycuttash (succotash with edamame instead of lima beans)
- Frozen garlic naan
- Blood Orange Italian Soda
- Bonny Doon Dry Riesling...yummmm.
Cook the Book: 'Into the Vietnamese Kitchen'
To utilize my new stick-blender, learn to make falafel, and venture into more Vietnamese food!
Egg in Toast: What Do You Call It?
A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.
Egg in Toast: What Do You Call It?
Some great names here - I love Egyptian Eyes especially! But wow: over 200 comments, and apparently no one else calls them "top hats". (And yes, I always thought my mother invented them, too. :) )
Egg in Toast: What Do You Call It?
My hubby made these for me for me all the time when we were in college - we call them Eggs in a Basket.
Egg in Toast: What Do You Call It?
@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.
Egg in Toast: What Do You Call It?
Eggy in a basket, from V for Vendetta.
Egg in Toast: What Do You Call It?
lighthouses still love 'em
Egg in Toast: What Do You Call It?
Everyone knows it's called a "bunny egg". My grandmother invented it.
Egg in Toast: What Do You Call It?
Growing up Dad called it a Bulls Eye (from Rhode Island). We always loved when Dad had to make breakfast! He cut the hole with a shot glass so the hole was just big enough for the yolk part and the rest of the egg ran over the bread so you had to flip it and cook that side too! Just don't over cook it and it won't be dry. The hardest part was buttering both sides of the bread. I get around that now by using a brush and softened butter.
The Nasty Bits: Tongue Tied
I did a three course tongue-tasting menu for my friends consisting of tongue sandwich canapes, tacos de lenga, and tongue croquettes. Each dish was a hit, and I think my friends were surprised to see just how tasty and tender tongue could be. Here's my blog about the venture:
http://headcheeseandjellybeans.wordpress.com/2009/08/27/tongue-served-three-ways/
What are your favorite products from Trader Joe's?
Is the Pomegranate Glaze really discontinued? My mom tried to buy it in Atlanta but they didn't have it. Can it be found elsewhere???
The Nasty Bits: Tongue Tied
DON'T, WON'T, CAN'T more for the tongue lovers you can have my share I have no problem with some else eating it as long as it's not me. I won't eat offal either. Was it Anthony Bourdain who ate the lower colon and rectum, albeit washed poorly, in Africa? Too much for me had to brush my teeth. And all this comes from a man who ate the burrito I had dropped on the sidewalk when they handed it to me thru the pass-thru window at the taco shop next to Hussong's Cantina, I mean it had gravel and dirt on it and in it. It was a lobster burrito and I was so far beyond drunk almost 40 yrs ago and I'm still passing gravel.
The Nasty Bits: Tongue Tied
When I was little, my Mom often made tongue sandwiches for us for lunch. I'm not sure how she prepared the tongue, probably braised, but the sandwich was just sliced tongue on her homemade whole wheat bread with mustard. I used to love them!
The Nasty Bits: Tongue Tied
I recently ordered a Lengua Taco at a tapas place nearby and even the waitress looked at me funny. They should train the waitstaff no to look shocked if a patron orders something unusual.
Re: Poultry feet - my all time favorite dim sum!!
The Nasty Bits: Tongue Tied
Going to do anything on poultry feet? There's a supermarket where i live that had some and am curious as to what they're used for.
The Nasty Bits: Tongue Tied
Queenbleu,don't be shy! Just buy a tongue and get it over with. It felt nice in my hands - heavy and meaty, but somehow friendly.
The Nasty Bits: Tongue Tied
Ah, memories of my childhood! My mother did a pickled tongue about once a month. I haven't had any in over 40 years as I am too timid to try to cook one on my own. Thanks for the memories and the recipe looks wonderful.
The Nasty Bits: Tongue Tied
Jungman – what’s the procedure you take for your estofado?
Nasochkas – what is your mom’s treatment of the tongue?
The Nasty Bits: Tongue Tied
I had tongue a lot when I was a kid. Liked it sliced, but never liked looking at it whole. Mmmmmmmmm....
The Nasty Bits: Tongue Tied
I love tongue! My mom and Gram made it in a mole sauce (like the traditional mexican dish "chicken en mole") or fried it up and served it up with fried eggs with tortillas and chile. YUM!!! Will have to try that place in Pasadena!
The Nasty Bits: Tongue Tied
I ate tongue as a deli meat when I was a kid -- definitely a Jewish thing (especially since it came from the local kosher butcher shop). LOVED it. I became a vegetarian more than 20 years ago, but stopped eating tongue several years before that when a friend pointed out what it was that I had been eating. I hadn't made the connection that "tongue" and "a tongue" were the same thing (and I probably had never seen it in its original, unsliced state). It made me sad to stop eating it, but that was some serious peer pressure and I gave in.
Egg in Toast: What Do You Call It?
My mom always called this "egg in a hat" - I guess when you put the cut-out circle back on top of the hole in the toast, without pushing it all the way in, it looks a little like a hat...
The Nasty Bits: Tongue Tied
Basque style tongue in tomato sauce is fantastic. Try it at Louis' Basque Corner in Reno.
The Nasty Bits: Tongue Tied
I love tongue! I am of a Russian background and it is a staple in my moms house. Yum!
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Very similar to what Rick made two weeks ago on Top Chef Masters. Guess it was a riff on his recipe that you provided below.