'Lineage'
[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.
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...
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.
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.
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.
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.
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
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.
These recipes all would be better if you removed the actual egg from the equation.
This looks like a job for the buffistas!
I don't even know where to begin with that, but it looks amazing.
I'm not a big fan of dill, ordinarily, but Hec's recent experiments have been shockingly (like, lick-the-bowl) delicious.
All sorts of vibes to Barb's kids and HULK-SMASH~ma to whoever ends up speaking to Incompetent!Weaselly!Agent's boss and delivering total smiteage.
And migraine-and-period-coping~ma to Zen and Pix and anyone else who needs it, and eyeball~ma to Todd, and a million other ~mas to everyone else, and now I have to go again because the new job continues to kick my ass. In a good way, since I can't even remember how long it's been since I last used this much of my brain at work, but still in a massively timeconsuming way.