What is/was for dinner?

[Gutwrench]

I have a different brand of egg cooker and use it primarily for hard or soft boiled eggs. It does soft boiled perfectly. The few times I've made "poached" eggs in it I have been thoroughly disappointed. They just don't have the same texture as a traditional poached egg, (which isn't terribly hard to make. Just a bit time consuming). But, when I have a craving for a soft boiled egg with toast points....oh, yeah! Or need a soft boiled egg for ramen!

I’m amazed how perfectly the hard, med, and soft boiled eggs turn out. And they peel with ease. I make deviled eggs a few times a month now. I love simplicity.

Oh, the girls (two dogs) get excited when they see I’m loading the egg machine. They love hard boiled eggs. Haha.
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Poached eggs it was; they worked out well. Granted, aesthetically, they might have been a bit better, but they were very tasty.

Did you buy a machine already? Wow. I had to reduce the amount of water in the beaker so the yolks were less cooked.

 

[Scepticalscribe]

I’m amazed how perfectly the hard, med, and soft boiled eggs turn out. And they peel with ease. I make deviled eggs a few times a month now. I love simplicity.

Oh, the girls (two dogs) get excited when they see I’m loading the egg machine. They love hard boiled eggs. Haha.
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Did you buy a machine already? Wow. I had to reduce the amount of water in the beaker so the yolks were less cooked.

No.

I used an Italian stainless steel saucepan, boiling water and vinegar, a slotted spoon and a close eye on the second hand of the clock.

Actually, I thought I had over-cooked the first poached egg - it didn't look as appetising as the second one, (where I reduced the time too much - this is all a learning curve) but when split open, the yolk was deep gold in colour and oozed beautifully onto the plate.

 

[Gutwrench]

No.

I used an Italian stainless steel saucepan, boiling water and vinegar, a slotted spoon and a close eye on the second hand of the clock.

Actually, I thought I had over-cooked the first poached egg - it didn't look as appetising as the second one, (where I reduced the time too much - this is all a learning curve) but when split open, the yolk was deep gold in colour and oozed beautifully onto the plate.

I saw a video where several poached egg were cooked simultaneously in a skillet with salt. The eggs were added to the water using a wine glass. It looked really slick! I’ll see if I can find it.

 

[Scepticalscribe]

I saw a video where several poached egg were cooked simultaneously in a skillet with salt. The eggs were added to the water using a wine glass. It looked really slick! I’ll see if I can find it.

I broke them into a small dish I use for olives and then poured them into the water which I swirled.

Mind you, as I could not be thought to be remotely short of (seriously good) wine glasses, this is something I must give serious consideration to. What an excellent idea.

 

[Gutwrench]

Here it is...

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I broke them into a small dish I use for olives and then poured them into the water which I swirled.

Mind you, as I could not be thought to be remotely short of (seriously good) wine glasses, this is something I must give serious consideration to. What an excellent idea.

I knew you’d have wine glasses. Here’s a tip....the glass shouldn’t contain wine. Haha.

 

[Scepticalscribe]

Here it is...

That is a terrific video; I thoroughly enjoyed it. Thanks for sharing.

Here it is...

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I knew you’d have wine glasses. Here’s a tip....the glass shouldn’t contain wine. Haha.

Yes, I had sort of thought that the wine should be reserved for after dinner........not for when the eggs are about to be introduced to the pan of simmering water.

 

[anika200]

Noodles and Chicken comfort food.

 

[Scepticalscribe]

Noodles and Chicken comfort food.

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This time of year, chicken is the ultimate comfort food (I have just been on the phone to my brother, and this was a topic about which we discoursed at agreeable length).

 

[The-Real-Deal82]

Got back home after a weekend away and had tinned spaghetti and sausages on toast lol. Possibly the most chavvy meal ever but I couldn’t be bothered looking for a corner shop as all the supermarkets are closed now being a Sunday night! It filled a hole.

 

[Scepticalscribe]

Got back home after a weekend away and had tinned spaghetti and sausages on toast lol. Possibly the most chavvy meal ever but I couldn’t be bothered looking for a corner shop as all the supermarkets are closed now being a Sunday night! It filled a hole.

Tinned spaghetti works, but - the voice of experience here, from student days - tinned ravioli can be seriously good in such circumstances (when served with toast and lashings of butter).

 

[The-Real-Deal82]

Tinned spaghetti works, but - the voice of experience here, from student days - tinned ravioli can be seriously good in such circumstances (when served with toast and lashings of butter).

I would have chosen the Ravioli in a heartbeat but it was found in the cupboard and has probably been there a year or more. Tasted good as I was Hank Marvin but is perhaps the laziest meal I’ve had in a very long time. I like cooking normally but have no choice as my wife struggles boiling an egg! We’d all starve lol.

 

[Gutwrench]

Noodles and Chicken comfort food.

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Wow, that looks amazing.

 

[Scepticalscribe]

Wow, that looks amazing.

Agreed.

Actually, this afternoon, I read a review of a ramen restaurant (the restaurant is in Belfast, the review is in the Observer) which described a (ramen) broth with 26 ingredients which takes 40 hours "to make". I will freely admit that I was salivating simply reading this description.

 

[Gutwrench]

I made some bread -well, I bought and baked it at home- and poached two eggs. The talk has me hungry too.

 

[Scepticalscribe]

I made some bread -well, I bought and baked it at home- and poached two eggs. The talk has me hungry too.

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Imitation is the sincerest form of flattery.

What can I say?

They look delicious - and I hope that you enjoyed them and devoured them with satisfied greed.

 

[Gutwrench]

Agreed.

Actually, this afternoon, I read a review of a ramen restaurant (the restaurant is in Belfast, the review is in the Observer) which described a (ramen) broth with 26 ingredients which takes 40 hours "to make". I will freely admit that I was salivating simply reading this description.

40 hours? Incredible. I’m a patient cook, I think, but maybe not that patient. Curing bacon is the longest thing I do.

 

[Scepticalscribe]

40 hours? Incredible. I’m a patient cook, I think, but maybe not that patient. Curing bacon is the longest thing I do.

Yes, perhaps best left to the professionals.

However, I'd imagine that this is the kind of thing that bubbles away quietly to itself overnight once it gets going.

And - more to the point - I'd imagine that it is simply delicious, in an obscene greedily slurping sort of description of delicious.

Just reading the description, I could imagine myself draining that ramen bowl, perhaps additionally decorated with (slightly embarrassing) dribbles down the side of the bowl (and chin).....

 

[anika200]

I made some bread -well, I bought and baked it at home- and poached two eggs. The talk has me hungry too.

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Mmmm, the simple stuff is always the best. It looks amazing

 

[LizKat]

I made some bread -well, I bought and baked it at home- and poached two eggs. The talk has me hungry too.

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I'm going to put on weight reading this thread. I keep wanting to add to my own "What's for dinner" menu a little taste of what other people put up as their own meal in a given evening.

Nice plate too... is that iittala teema? i have a terra cotta one like that, a few other plates and bowls, and a mug... and the wish list grows. Well worth the money, but I laugh sometimes to realize the salad I'm dishing out has cost me far less than the plate I've chosen. to park it on.

 

[Scepticalscribe]

I'm going to put on weight reading this thread. I keep wanting to add to my own "What's for dinner" menu a little taste of what other people put up as their own meal in a given evening.

Nice plate too... is that iittala teema? i have a terra cotta one like that, a few other plates and bowls, and a mug... and the wish list grows. Well worth the money, but I laugh sometimes to realize the salad I'm dishing out has cost me far less than the plate I've chosen. to park it on.

But, isn't that one of life's little pleasures, dining off decent plate, and supping from good quality glassware?

Why secrete it away in a cupboard, denying yourself the pleasure of its use on a regular (or daily) basis?

We have but one life.

 

[LizKat]

But, isn't that one of life's little pleasures, dining off decent plate, and supping from good quality glassware?

Why secrete it away in a cupboard, denying yourself the pleasure of its use on a regular (or daily) basis?

We have but one life.

Oh i don't hide that stuff, half the time I never put that square one away, just have at end of my kitchen table. I just mean it's to laugh sometimes thinking of having a scant dollar's worth of lunch on a $23 plate.

 

[Scepticalscribe]

Oh i don't hide that stuff, half the time I never put that square one away, just have at end of my kitchen table. I just mean it's to laugh sometimes thinking of having a scant dollar's worth of lunch on a $23 plate.

Indeed; but, I like the feeling of using the good stuff for everyday life - it enhances one's appreciation of the quality of life.

Some nights, I put crisps (chips to our transatlantic cousins) in beautiful Italian crockery while I am sipping wine. (Or beer).

What I have long hated (and my mother agreed with me), was to keep the good stuff imprisoned in a cupboard, to be released or taken out on special occasions, when one would be too rigid with terror that it might splinter, shatter, smash or break, to be able to actually relax and savour and appreciate the pleasure and privilege of using such beautiful glassware (and crockery).

So, decades ago, we took the decision to use the good stuff daily, or much or most of the time and enjoy ourselves while doing so. And, if it does die a mortal death - encountering an inadvertent tap from a faucet (or tap) while washing up ever so slightly under the weather - well, such is life (or death).

 

[LizKat]

I quite agree. I've managed to break a fair amount of my mom's china in daily use, without profound regret.. because people have admired it in use, and anyway nowadays the nextgen don't seem to want the stuff or have room for it anyway.

My grandmother always said just save out a cup and matching saucer or two, since one must have some use for those wretched china cabinets -- and she always kept about a dozen different sets of paired-up cups and saucers in such a cabinet (hardly wretched) but pulled some of them all out weekly for her bridge playing friends to enjoy.

 

[Scepticalscribe]

I quite agree. I've managed to break a fair amount of my mom's china in daily use, without profound regret.. because people have admired it in use, and anyway nowadays the nextgen don't seem to want the stuff or have room for it anyway.

My grandmother always said just save out a cup and matching saucer or two, since one must have some use for those wretched china cabinets -- and she always kept about a dozen different sets of paired-up cups and saucers in such a cabinet (hardly wretched) but pulled some of them all out weekly for her bridge playing friends to enjoy.

Indeed, by the time my mum began to show signs of dementia, we were using a mixed and matched set of crystal glassware, components from at least three different sets, as so many individual glasses had suffered mortal wounds over the years.

But, why not?

We enjoyed using them and derived enormous pleasure when sipping wine from them.

 

[anika200]

This whole meal was done in a 12 inch cast iron.

Venison tenderloin (American Whitetail) with mushroom/onion/hollandaise, green beans with tomatoes garlic fish sauce etc...


We needed to use up the mushrooms and green beans and suddenly this thing was here on my plate.