I want Hec's poached eggs on hash browns. (Although I'm not a huge fan of dill.)
Dill with it.
Some people juggle geese!
Wash ,'Our Mrs. Reynolds'
Spike's Bitches 46: Don't I get a cookie?
[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.
Polter-Cow - Aug 16, 2011 9:09:15 am PDT #27833 of 30000
What else besides ramen can you scoop? YOU CAN SCOOP THIS WORLD FROM DARKNESS!
DavidS - Aug 16, 2011 9:23:41 am PDT #27834 of 30000
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Dill with it.
Oooh, herby snap!
The only reason I have fresh dill is because JZ got a bunch to make Tzatziki. But it's lasted surprisingly long in the fridge and it works well with tangy/creamy stuff. Plus it has a lot of visual appeal to me. It's very delicate when you mince it up.
I wonder what other sauces I can put on poached eggs besides Hollandaise...
Barb - Aug 16, 2011 9:26:24 am PDT #27835 of 30000
“Not dead yet!”
Dill with it.
Pbbbbblllllltttttttttt (I'm too tired for anything snappier)
I wonder what other sauces I can put on poached eggs besides Hollandaise...
Make a basic Bechamel and tweak it from there? Or a cheese sauce? I'm also a big fan of just a good, fresh pico de gallo. Some warmed tortillas on the side and nom.
DavidS - Aug 16, 2011 9:30:26 am PDT #27836 of 30000
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Or a cheese sauce?
I'm leaning this way.
I'm also a big fan of just a good, fresh pico de gallo.
Zazie has a poached egg dish they do with a kind of Italian roasted tomato. The acid of the tomato works really well with the richness of the egg. I need to figure out what they do other than throwing it in a pan with olive oil, garlic and herbs.
sumi - Aug 16, 2011 9:35:06 am PDT #27837 of 30000
Art Crawl!!!
Barb - Aug 16, 2011 9:38:54 am PDT #27838 of 30000
“Not dead yet!”
I need to figure out what they do other than throwing it in a pan with olive oil, garlic and herbs.
I wonder if you can do the same thing with tomatoes that is done with peppers: broiling them until the skins blister and blacken, then putting them in a paper bag and letting the skins steam off. With peppers, it gives such a lovely roasted flavor, just shy of doing it over open flame.
DavidS - Aug 16, 2011 9:44:39 am PDT #27839 of 30000
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Mmmm, Trader Joe's has a roasted pepper soup that would actually work as sauce. (I know because their sample last week was the roasted pepper soup saucing tortellini.) That would be nice.
-t - Aug 16, 2011 9:46:48 am PDT #27840 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
You absolutely can. I just roast them in a hot oven, but it's the same effect. I halve them or quarter them and deseed first, because tomato seeds are nasty.
Eta: and you don't really need to put them in a paper bag to steam, the skins just slip right off as soo as you care to handle them
DavidS - Aug 16, 2011 9:48:56 am PDT #27841 of 30000
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
because tomato seeds are nasty.
I need to trot down to the Civic Center Farmer's Market on Wednesday and get some of my favorite dry-farmed tomatoes there. They're small, firm, extremely flavorful and have very little jelly or seeds.
Ginger - Aug 16, 2011 10:00:23 am PDT #27842 of 30000
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
These recipes all would be better if you removed the actual egg from the equation.