I ate fluke sashimi last weekend, and I'm still traumatised. That stuff was nasty. I need to get it off my mind and think about the delish tuna or yellowtail. That I could eat every day.
Reavers ain't men. Or they forgot how to be. Now they're just nothing. They got out to the edge of the galaxy, to that place of nothing, and that's what they became.
Mal ,'Bushwhacked'
Spike's Bitches 45: That sure as hell wasn't in the brochure.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
§ ita § - Mar 04, 2010 7:41:36 am PST #12078 of 30000
Well not canonically, no, but this is transformative fiction.
Jessica - Mar 04, 2010 7:46:46 am PST #12079 of 30000
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
I've never had fluke that wasn't the texture of a rubber band. I'm not sure how it became a popular sushi/sashimi fish in the first place.
Fred Pete - Mar 04, 2010 7:49:11 am PST #12080 of 30000
Ann, that's a ferret.
I'm in the "eggs without runny yolks" camp. There is nothing like a well-made ham and cheese omelet with home fries and a biscuit. Best breakfast ever.
§ ita § - Mar 04, 2010 7:51:12 am PST #12081 of 30000
Well not canonically, no, but this is transformative fiction.
It was chef's choice plate, and really? What was chef thinking? I fail to get the possible appeal. There was also octopus, but I see how other people might like that, even though I don't.
Eggwise, I do like a good omelette. But by good, I mean spiced to high holy hell so it doesn't taste of egg at all. Something to carry the cheese and tomato and bacon.
-t - Mar 04, 2010 7:51:21 am PST #12082 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
I am experimenting with the eating of eggs once a week or so and it's going all right, but I pretty much have to stick to scrambled or omelet (preferably with lots of other stuff mixed in). brenda, I can't find that frozen butter trick on cook's illustrated website anywhere, can you go into more detail (for someone who has to look up how to scramble eggs every single time because I never really learned how to do it...)
I love sushi but could not eat it every day. I never find it appealing when it's cold outside, or when I just had sushi recently, for some reason.
Mmm, potatoes. I could eat potatoes for every meal, probably.
Gudanov - Mar 04, 2010 7:51:28 am PST #12083 of 30000
Coding and Sleeping
I'm not an egg lover, but I'm with you on that Fred Pete. Especially, with some onion and green pepper thrown in the omelet.
§ ita § - Mar 04, 2010 7:53:38 am PST #12084 of 30000
Well not canonically, no, but this is transformative fiction.
I could eat breakfast potatoes every day, and have tried. Covered in bacon and salsa. Num.
SailAweigh - Mar 04, 2010 7:58:44 am PST #12085 of 30000
Nana korobi, ya oki. (Fall down seven times, stand up eight.) ~Yuzuru Hanyu/Japanese proverb
I am in the Hec "runny yolk" camp of egg lovers. And I wish I had the bucks to buy that egg poacher, 'tis a thing of beauty.
Ginger - Mar 04, 2010 8:06:18 am PST #12086 of 30000
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
I wish I had an app that would white font the word "runny."
Trudy Booth - Mar 04, 2010 8:12:22 am PST #12087 of 30000
Greece's financial crisis threatens to take down all of Western civilization - a civilization they themselves founded. A rather tragic irony - which is something they also invented. - Jon Stewart
Anyone tried this? Make Scrambled Eggs and Bacon in the Oven
My church growing up did that for large breakfasts. The eggs taste fine, but they can get unappealing greenish/greyish sections toward the middle.