Over easy with the yolk beginning to thicken, but still runny.
Soft poached over a big bowl of ramen or udon.
And beaten and steamed as a custard with seafood, scallions and pork a la Japanese chawan mushi.
I also like my tea eggs something fierce...
Mm...these are a favorite of mine...okay anything with black sesame really...
@Southern_bella
...a cervix...really? ::tries to look at photo from a different angle::
Maybe some kind of savory sorbet like...a tomato sorbet with those peppercorns and a hit of heat from chilies...?
Sichuan peppercorns have a resiney, almost pine-like taste as well as that characteristic numbing heat...maybe a boldly flavored pork or beef dish would benefit?
You can also infuse chili oil with sichuan peppercorns and use it as a condiment.
Said chili oil is amazing on lightly brined lotus root and daikon radish and/or boiled peanuts.
I think I'd have a harder time with someone who didn't read...
Most of my friends read, a lot of them read fantasy/sci fi. Some have professed to reading Star Wars novels. I have a lot of geeky friends, it comes with the territory, and I take it as one of their unique quirks.
I mean...we don't JUST talk about those kind of things.
They're all open minded, thoughtful, well-educated people who can hold good conversation. Outside of that, I don't really care what they read.
Foomwise, my friends run the gamut from those who will not eat bone-in chicken to those who are enthused about trying the new ethnic restaurant in town.
It doesn't bother me, if anything, its fun for me to try and turn them onto new and interesting foods. I have confidence I'll always be able to find something on the menu for even the pickier eaters. (We've got a former meat and potatoes guy, will only eat fried rice or chicken parmigiana when we go out eating Korean tofu stew).
However, relationship wise, I'd only have a problem if their literary or culinary hang ups reflected on their personalities.
If this person were just proud to be pig headed and close minded, I'm not sure if I could deal.
But if its just a personal quirk, then I doubt it would reflect on how we would get along. Though maybe I'd be a little sad if they couldn't appreciate a great bowl of pho with me. (They will learn, oh yes...with me, they will learn).
This blog is kinda needlessly venomous against a culture not his/her own, don't you think?
While some of the food items are amusement-worthy, the commentary is ouch inducing.
A mild flavored olive oil is the day-to-day go to oil in this house for normal types of cooking.
We keep peanut oil around for deep frying and other particular preparations (though we eat Asian food about 85% of the time, we don't use peanut oil regularly).
Same with vegetable oil.
I remember this game from when I was a kid!!
The video games in the 80's were TRIPPY.
I'm trying to think up other food-related video games from the 8-bit era now.
There was Milk and Nuts...which had little to do with Milk and or Nuts, but rather you guided a little blue ghost around to try and rescue your pink ghost girlfriend. But you did eat fruit for points...
There was Twin Bee, where you piloted a little cartoon airplane around and had dog fights with things like flying eggplants and cutlery...
Dark chocolate
Complex, sometimes a little bitter, a little spicy, indulgent
But also sweet and soft, with a heart that's easily melted!
Easiest way to prepare fresh garlic (aka, not standing around with a pairing knife and fiddling with the filmy bits of papery skin), IMO is to break the head into cloves, then give each glove a good solid smack with the back of a heavy chef's knife. This will crush the garlic, releasing the aromatic oils and make it all but fall out of its skin. You can chop up the garlic from there to desireable size, or just use the smooshed garlic as is. This way, the pieces remain large enough to pick out of food if you don't wish to eat it later.
Rachel Ray's been known to do it this way, but I got it from my mom!
A super easy way to jazz up veggies is to perfume hot oil in a pan with smashed garlic cloves, then toss in blanched greens and stir fry. Almost disgustingly simple, yet its hard to imagine why anyone dislikes veggies when they can be prepared this way.
Hilary, You've got me pegged. I had my favorite all-time breakfast just before I sat down to catch up on "talk". You got it, hashbrowns with a sunny side up perched on top. Take a fork and masticate the egg and enjoy every mouthful as the yolk oozes through everything! The toast is optional; today I skipped it...
over medium between two slices of heavily buttered cinnamon raisin bread and a couple of strips of crisply cooked bacon. lots of hot sweet milky coffee to wash it down.
or shirred in salsa with a heavy gooey blanket of melted swiss cheese on top.
but i never, ever eat them that way anymore... now it's hard boiled, or scrambled in a tiny bit of olive oil and garlic with dry toast. accompanied by unsweetened tea with low fat milk.
dang.
sigh...
I like eggs in omelets, scrambles, and souffles, and hard-boiled.
About 4 times a year I'll really want poached eggs, but the rest of the time the liquid yolk tastes too eggy (haha, no kidding!). It's just the usual sulfurous, metallic egg-taste that lets me know I'm eating something full of iron and vitamin A, but it's too strong if the yolk isn't set.
not runny. that's my main criteria. the texture of wobbly egg whites makes me gag.
eggs benedict is a favorite (especially at a diner in Pittsburgh that used thick slices of fresh Italian bread in lieu of english muffins). I try to eat a lot healthier than that on a daily basis though, so I save that for eating out.
My daily breakfast lately has been egg muffins - veggies and/or sausage + cheese in muffin pans, then scrambled eggs poured in each muffin tin cup and baked. The texture isn't the greatest, but I make a batch and eat off it all week - so far this is the best way for me to eat a healthy breakfast every single day.
Aside from that, I've gotten back into my omelet kick lately. I have a signature spicy omelet that my chef friend actually had a dream about, but my Pennsylvania upbringing left me unable to eat spicy foods. I usually just do whatever veggies I have in the fridge or go classic with ham and cheese.
Pretty much the only way I don't like eggs is scrambled wet or boiled/fried with a hard cooked yolk.
It's all about egg salad in my world - a little mayo, a little Dijon mustard, a little paprika - yum!
chinese steamed water egg! with soy sauce and maybe a little mai fun or dried shrimp, scallions.
for chicken eggs: poached, over easy, sunny side up, runny scramble, raw on steak tartare
quail eggs: raw on uni sushi
Then of course there's caviar......
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