What are you eating?

[BogusMeatFactory]

Green eggs and ham for breakfast.

Would you eat them on a boat?
Would you eat them with a goat?



Me...I'm eating REESES FOR BREAKFAST!

[Luke]

Was that deliberate or some beautiful mistake?

Deliberate. I'm goofy.


I know people are particular about their eggs, but hear me out. Or hear me in.

I like my scrambled eggs light, fluffy, and full of egg flavor. Not a fan of heavy, bulky scrambled eggs at all. So for me, as well as my friends and family, the best way to cook cook scrambled eggs goes as follows:

First and foremost, scramble the damned eggs. Take a fork, and pull it up around eight inches above the uncooked scrambled eggs. There should be no separation of yolk and white. You want a homogenous mix that runs yellow.

1 TBSP of water per egg. NO MILK. Not only does milk make your scrambled eggs heavy, it screws up the taste of the egg and can add a hint of sour. Water doesn't curdle.

Don't overcook the egg, and don't go nuts and scramble the while in the pan. Let it cook, fold it once or twice, and you're done.


Chick pea curry for dinner tonight. Spicy coconut milk with chick peas and snow peas rules.

[BogusMeatFactory]

Was that deliberate or some beautiful mistake?

Deliberate. I'm goofy.


I know people are particular about their eggs, but hear me out. Or hear me in.

I like my scrambled eggs light, fluffy, and full of egg flavor. Not a fan of heavy, bulky scrambled eggs at all. So for me, as well as my friends and family, the best way to cook cook scrambled eggs goes as follows:

First and foremost, scramble the damned eggs. Take a fork, and pull it up around eight inches above the uncooked scrambled eggs. There should be no separation of yolk and white. You want a homogenous mix that runs yellow.

1 TBSP of water per egg. NO MILK. Not only does milk make your scrambled eggs heavy, it screws up the taste of the egg and can add a hint of sour. Water doesn't curdle.

Don't overcook the egg, and don't go nuts and scramble the while in the pan. Let it cook, fold it once or twice, and you're done.


Chick pea curry for dinner tonight. Spicy coconut milk with chick peas and snow peas rules.

My wife does use milk, but outside of that she does it just that way and it is delicious and fluffy. I think it is because we use skim milk.

[Luke]

I think it is because we use skim milk.

Skim milk is just about water, so that makes sense.

Try using water at least once. Don't like it, don't have to do it again, but it really adds air and helps the yolk and white blend together perfectly.

That said, if you purchase crappy eggs, do whatever you want with them and even douse 'em with ketchup. Food is one thing I'll pay a bit more for as a luxury. Four bucks for a dozen eggs? Yeah, not cheap, but freshly laid eggs from a local farm that have ten times the flavor of a wal-mart egg? Sign me up. And we're talking a bit over thirty cents an egg, which isn't bad considering the return on investment. If you're bored google "rating eggs", as it's quite interesting.

Well, maybe not interesting to all, but I do love researching food to a science.

[BogusMeatFactory]

I think it is because we use skim milk.

Skim milk is just about water, so that makes sense.

Try using water at least once. Don't like it, don't have to do it again, but it really adds air and helps the yolk and white blend together perfectly.

That said, if you purchase crappy eggs, do whatever you want with them and even douse 'em with ketchup. Food is one thing I'll pay a bit more for as a luxury. Four bucks for a dozen eggs? Yeah, not cheap, but freshly laid eggs from a local farm that have ten times the flavor of a wal-mart egg? Sign me up. And we're talking a bit over thirty cents an egg, which isn't bad considering the return on investment. If you're bored google "rating eggs", as it's quite interesting.

Well, maybe not interesting to all, but I do love researching food to a science.

Oh yeah getting fresh eggs are infinitely more tasty than store bought. We get them from my in-laws as they have chickens and they are a delight to the tastebuds. Where I grew up, everyone had an egg guy who would hook you up with a dozen eggs for about a dollar.

[Luke]

Oh yeah getting fresh eggs are infinitely more tasty than store bought. We get them from my in-laws as they have chickens and they are a delight to the tastebuds. Where I grew up, everyone had an egg guy who would hook you up with a dozen eggs for about a dollar.

I'll never forget the first time I cooked a fresh farm raised chicken for my lady. Her exact words were "This tastes like...like something!". Most chickens sold in stores are what, 20% water solution? Barf. But not everyone likes the taste of "farm".

[BogusMeatFactory]

Oh yeah getting fresh eggs are infinitely more tasty than store bought. We get them from my in-laws as they have chickens and they are a delight to the tastebuds. Where I grew up, everyone had an egg guy who would hook you up with a dozen eggs for about a dollar.

I'll never forget the first time I cooked a fresh farm raised chicken for my lady. Her exact words were "This tastes like...like something!". Most chickens sold in stores are what, 20% water solution? Barf. But not everyone likes the taste of "farm".

I can understand. I find that most of the time, people's eggs bother me. The way my wife cooks it, much like your method though is divine.

Also, fruits man. It makes a real difference. Having a garden strawberry vs. store bought is night and day. I can not explain it in words, as the flavor is more robust and flavorful. It is like describing the color blue.

I am just thankful to have been raised on 2 acres of land with our little garden and orchard. Been growing strawberries, raspberries and blackberries for a long time out here and there is no comparison!

[darsparx]

@bogus you're definitely right, nothing beats blackberry cobber made from fresh blackberries with some vanilla ice cream on top(probably would be even better with homemade ice cream but I digress)

well I had some outback steak last night(medium well woodfire, the only way to get it in my opinion ) and the steak fries. I got a 6oz and I still had left overs...doesn't bug me none that just means I have a great tasting meal for work tonight )

[Luke]

Also, fruits man. It makes a real difference.

Homemade pasta, room temp.
Freshly sliced tomatoes from your garden.
Fresh sweet basil.
Cubed Mozzarella.
Olive oil.

It's like Summer in a bowl. Can't beat it.

dasparx: Medium well? Not for me. Bloody as hell, like a hot knife through butter is how I take my steak. Ribeye, chuck end please.

[darsparx]

@luke but ribeye is twice the cost last I checked so for the cheap side of it a 6oz outback special isn't half bad(actually pretty darn good though I love the a1 for some odd reason even though it doesn't need it) especially over the wood fire (even though it was my mom buying, we try not to go for the truly expensive stuff on the menu...)