| Liliana "A horrible person". That's what it says. "A horrible person." We weren't even testing for that. Level: NaN Posts: 3789/-3841 EXP: NaN For next: 0 Since: 07-23-07 Since last post: 10.2 years Last activity: 10.1 years |
|
||
|
![]() Register - Login |
||
| Main - Memberlist - Active users - Calendar - Wiki - IRC Chat - Online users Ranks - Rules/FAQ - Stats - Latest Posts - Color Chart - Smilies |
||
| Jul - General Chat - What are you eating right now? | - - ![]() |
| Pages: 1 2 3 4 5 6 7 8 9 10 ... 65 66 67 68 69 70 71 72 73 ... 107 108 109 110 111 112 113 114 115 116 | Next newer thread | Next older thread |
| Liliana "A horrible person". That's what it says. "A horrible person." We weren't even testing for that. Level: NaN Posts: 3789/-3841 EXP: NaN For next: 0 Since: 07-23-07 Since last post: 10.2 years Last activity: 10.1 years |
|
||
|
sofi![]() 🌠 Level: 116 ![]() Posts: 2322/4152 EXP: 17095531 For next: 228562 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 17 hours |
|
||
|
Poached eggs and toast, take two.
This time, the poached eggs went in a slightly larger pan, a pan with four cups of boiling water and four teaspoons of lemon juice. The eggs were added separately and then afterwards, the pan was removed from heat and covered for six minutes. The whites cooked completely but the yolk inside was still mostly runny, which is very very good to me. Once out of the water, the eggs were seasoned with sea salt and white pepper and topped with chopped chives. The dish was served with a sweet grape tomato garnish. The toast was lightly buttered with a butter-margarine spread. ![]() Click to enlarge. The whole adding an acid thing raises a few questions about the whole process. Most people actually say you should use vinegar but the taste it adds can be sort of undesirable. On the other hand, something like lemon juice or lime juice is virtually undetectable when added in a one teaspoon to one cup of water ratio. But what about other acidic liquids like orange juice or apple juice? Pinot noir or Coca-Cola? Or coffee or sour milk or beer or molasses or maple syrup? Maple syrup could be pretty desirable because it'd add this "Vermont" feel to your eggs, much like maple syrup sausages. Obviously, this is something that needs to be explored. Until then, though, eggs poached in a little bit of lemon juice still make a damn good breakfast. Overall rating: ![]() ____________________ About the author: A prolific contributor to Jul with some 2322 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
Nicole![]() Disk-kun Level: 146 ![]() Posts: 5676/6469 EXP: 38254658 For next: 258636 Since: 07-07-07 Pronouns: she/her From: Boston, MA Since last post: 69 days Last activity: 2 days |
|
||
|
My parents took us out to a yearly fancy dinner, this year at Burton's Grill in Hingham... I had the chicken and wild mushroom ravioli (which also featured asparagus and an amazing sherry cream sauce), which was really delicious... if you can, it's nice to have really expensive food on occasion, I think.
![]() ____________________ |
sofi![]() 🌠 Level: 116 ![]() Posts: 2330/4152 EXP: 17095531 For next: 228562 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 17 hours |
|
||
|
There was a Burton's Grill right outside my apartment back when I lived in Fenway. I always wanted to eat there. You should take me out there sometime, Nicole. :J
Dinner was Chinese steamed eggs, a Chinese home-style dish I ate a lot of growing up. The dish is a whole lot like a quiche except instead of baking it, you steam it, usually in a wok. To make this dish, start with three eggs and beat it to an omelet consistency. Then put in whatever you want. I usually put in some ground pork, diced green onions, soy sauce, sea salt, black pepper, red pepper, rice wine, olive oil and a little bit of water and then I steam it for eight to ten minutes. You want it to reach this sort of state where it's nice and soft but still sort of gooey. Serve it with rice—brown rice, if you want to go full Sofi style. ![]() Click to enlarge. ____________________ About the author: A prolific contributor to Jul with some 2330 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| — Colin — Missing: One avatar. Will be restored at some point. Post 9272/10052 Active 8.3 years ago |
|
||||
|
sofi![]() 🌠 Level: 116 ![]() Posts: 2331/4152 EXP: 17095531 For next: 228562 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 17 hours |
|
||
|
Alton Brown's poached egg method is absolute perfection. There's no doubt about that. I mean, what do you expect from the resident Bill Nye of the culinary world? These perfect little guys were served on a little mound of brown rice and garnished with some raspberries for color. I seasoned the eggs with parsley this time instead of chives favoring the color more so than the flavor.
Maybe it's my Chinese background speaking, but I like the rice way more than the toast. ![]() Click to enlarge. ____________________ About the author: A prolific contributor to Jul with some 2331 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
Nicole![]() Disk-kun Level: 146 ![]() Posts: 5680/6469 EXP: 38254658 For next: 258636 Since: 07-07-07 Pronouns: she/her From: Boston, MA Since last post: 69 days Last activity: 2 days |
|
||
|
So, today I decided to have a grilled cheese with ham sandwich- the ham was carefully placed between two pieces of cheese so the cheese could melt around it and maintain the structural integrity of the sandwich, but I screwed up with the bread... typically we use white bread for toast and grilled sandwiches, but this is rare enough that we usually keep the bread frozen at other times- so I thawed the bread first in the toaster, but this meant it cooked too quickly, and I had to eat the sandwich before the cheese had fully melted. Oh well, it was still good.
![]() ____________________ |
sofi![]() 🌠 Level: 116 ![]() Posts: 2334/4152 EXP: 17095531 For next: 228562 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 17 hours |
|
||
|
I had grilled cheese for lunch today, too, except mine was filled with crumbled blue cheese and sautéed portobello mushrooms. It was pretty amazing. The mushrooms were sliced and sautéed in butter and seasoned with sea salt, black pepper, ground thyme and a little Worcestershire sauce to maximize the amazing umami flavor of the fungi. The result was the most savory grilled cheese sandwich ever. A treat I'll definitely have again soon.
____________________ About the author: A prolific contributor to Jul with some 2334 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| Dekker Member Level: 26 ![]() Posts: 71/138 EXP: 100562 For next: 1713 Since: 10-11-11 Since last post: 9.3 years Last activity: 6.8 years |
|
||
|
| Gabu Star Mario Placeholder Ikachan until :effort: is found Level: 172 ![]() Posts: 7637/9981 EXP: 67927114 For next: 175120 Since: 08-10-09 Pronouns: they/them, she/her From: Santa Cruisin' USA Since last post: 47 days Last activity: 8 days |
|
||
| legacyme3 "In short, legacyme3 does horrible things to people, and I don't think anyone else on Jul should be exposed to him, no matter how decent of a person he pretends to be." I don't normally ban for offsite behavior but you're a whole level of terrible. Level: NaN ![]() Posts: 1141/-1694 EXP: NaN For next: 0 Since: 06-01-11 Since last post: 8.9 years Last activity: 3.7 years |
|
||
| Sponty Part boy, part car; Boycar, Protector and King of Chilladelphia Level: 184 ![]() Posts: 10491/11094 EXP: 85525076 For next: 594334 Since: 08-24-07 Pronouns: he/him From: Canada Since last post: 1.3 years Last activity: 238 days |
|
||
|
| — Colin — Missing: One avatar. Will be restored at some point. Post 9277/10052 Active 8.3 years ago |
|
||||
|
sofi![]() 🌠 Level: 116 ![]() Posts: 2335/4152 EXP: 17095531 For next: 228562 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 17 hours |
|
||
Originally posted by Dekker Oh, I don't take a picture every time I post about my meal. Usually that's because the presentation wasn't good enough for a photograph or someone started eating it before I could take a picture. Take this morning, for instance, when I melted ¾ tbsp of butter on a non-stick skillet over medium heat and then cracked two eggs into the skillet on opposite sides so they wouldn't touch. Then I added 2 tbsp of water and covered the skillet with a lid letting the water steam the top of the eggs. The eggs came out perfect with a thin white layer on top of the yolk but while I was taking it out, the turtle came over and ate one of the eggs before I could season it with sea salt, freshly ground black pepper, parsley flakes and smoked paprika. I know, I've experimented with many methods of making sunny side up eggs and I've probably declared each of them "perfect", but you know, perfection is always evolving and there's always a way to improve your cooking. I was always hesitant to try the steaming method because I was worried the moisture would wash away the egg or something but a huge part of eggs is actually water. It gives the eggs a wonderful texture. "Perfect" isn't the right word, but it's the first word that comes to mind. Overall rating: ![]() ____________________ About the author: A prolific contributor to Jul with some 2335 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| Higsby Super Luigi ![]() 727 [] Level: 123 Posts: 4091/4322 EXP: 20846193 For next: 385073 Since: 07-30-07 From: Canada Since last post: 2.5 years Last activity: 184 days |
|
||
|
| — Colin — Missing: One avatar. Will be restored at some point. Post 9282/10052 Active 8.3 years ago |
|
||||
|
sofi![]() 🌠 Level: 116 ![]() Posts: 2337/4152 EXP: 17095531 For next: 228562 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 17 hours |
|
||
|
I made shirred eggs again but this time instead of crushing up bread and adding bacon, I did it my way. I started off with two eggs in a ramekin and added unsalted butter, Worcestershire sauce, reduced fat crumbled blue cheese, sharp cheddar cheese, a little salt and black pepper, chopped green onions and 2% milk and then baked the ramekin in the oven at 325°F for 25 minutes.
The eggs were supposed to be in for 15 minutes but it turns out I meant to set the temperature to 350°F. 25° changes a lot, right? The dish came out amazing. Could this be what the French see in their œufs en cocotte dish that I missed in my last two attempts? Shirred egg is prepared almost entirely in the ramekins so the clean up is so simple. The eggs are served with some toast "soldiers"—what the British call little strips of toast. I skipped on that today, but maybe I should give it a try tomorrow. As far as I care, shirred eggs have been redeemed and have now entered my breakfast rotation. In other words: Overall rating: ![]() Oh, and I made an amazing T-bone steak with a mushroom-blue cheese red wine reduction sauce and mashed potatoes yesterday. That was also .____________________ About the author: A prolific contributor to Jul with some 2337 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| Gabu Star Mario Placeholder Ikachan until :effort: is found Level: 172 ![]() Posts: 7643/9981 EXP: 67927114 For next: 175120 Since: 08-10-09 Pronouns: they/them, she/her From: Santa Cruisin' USA Since last post: 47 days Last activity: 8 days |
|
||
|
sofi![]() 🌠 Level: 116 ![]() Posts: 2339/4152 EXP: 17095531 For next: 228562 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 17 hours |
|
||
|
Toast soldiers went great with shirred eggs, but I'm still trying to figure out how to perfect this dish. It's more complex than it looks and information on it isn't as widespread as the much less obscure scrambled eggs or omelets or sunny side up eggs. Today I decided to add basil and thyme into the mix—two of the Herbes de Provence—for a French taste. I didn't have savory or fennel or lavender.
The really cool thing about this dish is when the egg is being cooked, it puffs up and looks pretty groovy. And it's damn tasty. ____________________ About the author: A prolific contributor to Jul with some 2339 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| Rick M'Lord, there's a knife in your head! Level: 152 ![]() Posts: 5486/7539 EXP: 43671385 For next: 630275 Since: 02-15-10 From: Maine Since last post: 113 days Last activity: 45 days |
|
||
| Wheat Thins and salsa. I am surprised at how really, really good this is. ____________________ |
| Pages: 1 2 3 4 5 6 7 8 9 10 ... 65 66 67 68 69 70 71 72 73 ... 107 108 109 110 111 112 113 114 115 116 | Next newer thread | Next older thread |
| Jul - General Chat - What are you eating right now? | - - ![]() |
![]() |
Acmlmboard - commit 47be4dc [2021-08-23] ©2000-2022 Acmlm, Xkeeper, Kaito Sinclaire, et al. Warning: You are using TidyHTML mode! Pages MAY and probably WILL break. To disable, click here or append 'xxx-off=1' to the URL! ![]() |
| Query execution time: | 0.100689 seconds |
| Script execution time: | 0.045107 seconds |
| Total render time: | 0.145796 seconds |