84 thoughts on “February 21, 2015: Turn Out the Lights”
Question of the morning: How do you like your eggs?
I like mine scrambled, with a bit of diced onion (even though I cant dice an onion properly to save my life) and cheese (preferably cojack, but any cheddar will do)
Over easy all day, and preferably on top of a bed of hash browns and cheese, then slathered with Crystal. Free flowing yolk is possibly the most delicious food in the world.
then slathered with Crystal
That would certainly jumpstart your morning.
Sometimes coffee just isn't enough.
what cheaps said, although I prefer Louisiana to Crystal. Nothing quite like oozy yolk to sop up with toast. If I'm scrambling, I like them really soft and creamy, whereas the Mrs likes them cooked to death.
Doc, I need to tell you that Louisiana is a grossly inferior product to my girlfriend crystal.
You can tell me that all you want. I disagree. Crystal is just a knock-off of Tabasco. Louisiana is a very different product. More chile, less vinegar.
Fighting words doc, fighting words. Just for the record the ingredient list for Tabasco is vinegar, red peppers , and salt. The ingredient list for crystal is red peppers, vinegar, and salt. The Tabasco peppers are fermented and aged in oak barrels for three years and then processed into paste mixed with vinegar and salt. Crystal is made from cayenne red pepper paste mixed with less vinegar and salt. Same idea as Louisiana, only better.
😉
the ingredient list for Louisiana is likewise, cayenne pepper (mash), vinegar, salt. The Original. Accept No Substitute.
It sounds to me like a side by side wing comparison is needed.
totes.
for sure. Although I don't really think of Louisiana as wing sauce.
It's a little outside the box, sure, but anything mixed with butter and tossed onto wings is good.
I try to never cheat on Crystal hot sauce even though a good friend is shareholder in the tabasco industrial complex.
I worked with a r&d guy from Mcilhenny awhile back trying to homogenize one of their products because it kept separating. He was a good dude. At one point, I had about 30 gallons of a habenero jerk sauce in my lab, which was hilarious. (Also, don't clean a tank used to hold this stuff with a high pressure hose and hot water.)
Anyway, he gave the ok to keep whatever anyone wanted, so I ended up with a line of people filling up mason jars of this stuff. So, while I rarely buy tobasco, I do have a positive opinion of the company. Just wish I would have been at that job long enough to have to travel down to the factory.
If you ever have the chance to stop by Avery Island I highly recommend it.
They make good Chipotle (now that Bufalo Chipotle is missing from store shelves).
Green ain't too bad either.
yea, the Bufalo Chipotle is pretty great. Too bad about the lead poisoning. Although the problem was really in their salsa clasica, not the Chipotle. I can still get the chipotle at my grocery store.
I don't know how the problem could have only been in one style: I thought it was the plastic in the caps and the mined salt. I thought it was likely that only Clasica was tested, not Chipotle. Clasica was good, too.
Salsa Clasica and Salsa Chipotle have been replaced with a different sauce from Bufalo that looks like wing sauce.
(In every MN grocery store I've looked at, which doesn't include ethnic groceries.)
Checking Bufalo's US web site (Hormel), it looks like the Fridley Cub carries Bufalo Chipotle. I'll have to make a trip that way some time.
for green, I swear by El Yucateco Chile Habenero. Mmmm. Great on fried eggs. Has a serious kick but great flavor too. The red and the XXX are good too.
I will second that.
Have a bottle of that in my cupboard as well.
Rec'd a bottle of this from my Dad for Christmas which he recently developed a fondness for while visiting his sailboat my sister and her family in Vallejo. It's very good.
I also generally have Frank's, Texas Pete, Cholula, Tabasco Chipotle and Sriracha on hand because you just never know which one will fit the bill (and I'm not good at decision making).
because you just never know which one will fit the bill
I heartily endorse this sentiment.
Poached on toast.
In great quantities.
Poached or over easy depending on the sides.
scrambled, with cheese, peppers, bacon, hashbrowns, and hot salsa wrapped in a burrito
I want to go to there.
This.
its 12:34 am
I am still thinking about this
and how awesome it is
Now I feel bad.
And I'm going to hunt down a breakfast burrito the next couple days while I'm in Omerha...
One of the best Breakforritos I had was in Milwaukee after painting the town the night before with Printer con Carne. That, and the accompanying cerveza really hit the spot.
Oh, yeah it did. That was indeed a good way to solve some of the problems we created the night before.
basically, don't bother with the shortcut buttons. Just hand-code the a href stuff. It's not complex or difficult.
Apparently. I used the shortcut, then pasted the target stuff, but it just isn't working for some reason.
The target attribute isn't white listed for anyone to use. Stick and bS cab do it because they're editors and I think bypass the whitelist.
Personally, I don't see the point nor particularly like having a link forced to open in a new tab or window. But I have that configured to ignore so I'm not bothered by it.
I fall into the "click a link and leave the tabl open for when I get to it" category.
Oh absolutely. It is common for me to open numerous tabs when comings home from work and going through my RSS reader. 10 is common but I've done up to 30. Firefox makes this too convenient with tab groups. Have a group of tabs that you want to get to eventually but not right now and would like to remove some clutter? Make a new group and stash them there.
ah, interesting. thanks for the explainer, sean.
Well, one can always right-click on a link and open in a new tab or window. Not a big deal.
Middle click on mouses that have that function.
I keep forgetting that I can do this.
my main complaint with the vid is that the person cut the root end completely off. Dude, you gotta leave the root intact to hold the halves together while you dice. Just trim the bottom a tiny bit before halving.
I usually do the root completely off too, for peeling outer skin purposes, then just hold the pieces together with my fingers. It works just as well for me.
Cadbury's creme.
Eggs Zapatino, like eggs Benedict, but with queso instead of hollandaise
Soft-boiled, exactly 3.5 minutes.
I am a creature of habit and my habit is continually changing things up.
Might depend on the pan (some pans can't do over-easy or omlettes), or the type or quantity of oil, or what other items I have lying around to mix in.
I also like them sunny side up in bacon grease on buttered English muffin toast at deer camp, too. I don't know how to trust a sunny-side-up myself. Always with some hot sauce (visiting, I can't be picky).
After much contemplation, I have to say that I particularly love having a fried egg on top of a savory dish. The rice bowl at World Street Kitchen is one such example. Smitten Kitchen's cookbook also has fantastic slow cooker black beans. Serve over garlic toasts with and top with a fried egg, diced avocado*, and cumin crema. Oh, my.
*I just didn't get what the fuss about avocado was until a few years ago, so you're not alone, meat.
I get this. We make ratatouille with some frequency in our home, and the eggs in that are simply the best.
I have not considered putting egg in ratatouille before.
Now I must try it
I just take it out of the oven after a while, make a few indents that I crack an egg into, and put it back in to roast until the egg reaches desired doneness.
I have done eggs inside of calzone a few times. Mmmm.
back to Pepper: Huevos are one of life's delights.
I'm interested in your ratatouille recipe. I know baking it is a thing, but I have just been using the stove top and simmering after I saute all the vegetables separately.
likewise on the oven technique.
An over easy egg / sunny side up on top of a red chili enchilada is the beast evah. The fired egg on a savory dish was a revelation in New Mexico. Also a poached egg on top of a mixed greens salad is an excellent summer dinner.
Funny this was a conversation here and I had a top-5 ever burger today at Canal Park Brewing in Duluth - The Northcoaster: ground chuck, chedder, thick cut bacon, house made guacamole, egg fried your way (mine was over easy) and smoked tomato mayo on a high quality bun.
It. Was. Sublime.
This makes me wonder how mind blowing the lumberjack at the Blue Door would be with an over easy egg.
Oh mama, meat....
Maybe my favorite part of that short rib recipe of yours is eating the leftovers for breakfast.
Oh man the WSK rice bowl. I love it so much. The egg, the nuts, the rice, the greens.
Probably my favorite food downtown (though it's only seasonal). The days I get there and it's something else on the menu are so sad.
Pepper introduced me to the WSK rice bowl last summer ... I agree with everything you've said.
WSK is a minor obsession of mine. And as much as I love the rice bowl, I might love the Bangkok burrito even more. Though perhaps I should do a bit more sampling of both before I make up my mind about that . . .
I hate to start a fight but I'd put the shiitake mushroom/squash tacos up against anything there.
I have not had the pleasure
Usually I make mine over very easy on low temp. I like my whites soft and my eggs bleeding (as my 6-year-old says). If I have a little more time, I scramble them with a little milk and cheese and cook on real low. Don't let them quite cook all the way (leave em just a little wet) and they turn out really awesome. We call 'em "awesome eggs."
Gopher womens basketball in double overtime. Amanda Zahui B with a yawner 23 pt-23reb game.
now up to 27-27.
Chris Bosh done for the season with blood clots in his lung. That's not good.
So, avocados. I've largely avoided avocado largely due to some really, really negative guaq experiences, but I've finally gotten on the fresh avocado train. Tonight's non-meat-of-the-land sammich: Smoked salmon and manchego with avocado and baby greens on crusty (nola style) french bread (with a tiny bit of butter to help grease the wheels). Yeah baby, that's livin.
Homemade is the only way to go with guac.
An occasional treat: half an avocado. Fill the cavity with balsamic vinegar. Mmmmmm.
Chocolate chip-pretzel cookies now exist in my house. First impression is . . . not bad. I'll see how they are tomorrow after having fully cooled, but I'm starting to wonder if they'd be even better with peanut butter in there too. Hmmmm.
Also, I'm finally listening to a Mitski album other than BMAMC. So far, Lush does not disappoint.
Long shot, but does anyone around here have a 5th-gen 30GB iPod they are no longer using? Mine crapped out and I don't like any of my replacement options, Apple or otherwise. I like what I'm used to and want another one.
When mine dies (just a 16mb nano), I'll be asking the same thing.
I'm bummed that they discontinued the classic. Im lucky that mine got stolen before they did it, so that I missed out on the truly insane prices that they're fetching these days.
Question of the morning: How do you like your eggs?
I like mine scrambled, with a bit of diced onion (even though I cant dice an onion properly to save my life) and cheese (preferably cojack, but any cheddar will do)
Over easy all day, and preferably on top of a bed of hash browns and cheese, then slathered with Crystal. Free flowing yolk is possibly the most delicious food in the world.
then slathered with Crystal
That would certainly jumpstart your morning.
Sometimes coffee just isn't enough.
what cheaps said, although I prefer Louisiana to Crystal. Nothing quite like oozy yolk to sop up with toast. If I'm scrambling, I like them really soft and creamy, whereas the Mrs likes them cooked to death.
Doc, I need to tell you that Louisiana is a grossly inferior product to my girlfriend crystal.
You can tell me that all you want. I disagree. Crystal is just a knock-off of Tabasco. Louisiana is a very different product. More chile, less vinegar.
Fighting words doc, fighting words. Just for the record the ingredient list for Tabasco is vinegar, red peppers , and salt. The ingredient list for crystal is red peppers, vinegar, and salt. The Tabasco peppers are fermented and aged in oak barrels for three years and then processed into paste mixed with vinegar and salt. Crystal is made from cayenne red pepper paste mixed with less vinegar and salt. Same idea as Louisiana, only better.
😉
the ingredient list for Louisiana is likewise, cayenne pepper (mash), vinegar, salt. The Original. Accept No Substitute.
It sounds to me like a side by side wing comparison is needed.
totes.
for sure. Although I don't really think of Louisiana as wing sauce.
It's a little outside the box, sure, but anything mixed with butter and tossed onto wings is good.
I try to never cheat on Crystal hot sauce even though a good friend is shareholder in the tabasco industrial complex.
I worked with a r&d guy from Mcilhenny awhile back trying to homogenize one of their products because it kept separating. He was a good dude. At one point, I had about 30 gallons of a habenero jerk sauce in my lab, which was hilarious. (Also, don't clean a tank used to hold this stuff with a high pressure hose and hot water.)
Anyway, he gave the ok to keep whatever anyone wanted, so I ended up with a line of people filling up mason jars of this stuff. So, while I rarely buy tobasco, I do have a positive opinion of the company. Just wish I would have been at that job long enough to have to travel down to the factory.
If you ever have the chance to stop by Avery Island I highly recommend it.
They make good Chipotle (now that Bufalo Chipotle is missing from store shelves).
Green ain't too bad either.
yea, the Bufalo Chipotle is pretty great. Too bad about the lead poisoning. Although the problem was really in their salsa clasica, not the Chipotle. I can still get the chipotle at my grocery store.
I don't know how the problem could have only been in one style: I thought it was the plastic in the caps and the mined salt. I thought it was likely that only Clasica was tested, not Chipotle. Clasica was good, too.
Salsa Clasica and Salsa Chipotle have been replaced with a different sauce from Bufalo that looks like wing sauce.
(In every MN grocery store I've looked at, which doesn't include ethnic groceries.)
Checking Bufalo's US web site (Hormel), it looks like the Fridley Cub carries Bufalo Chipotle. I'll have to make a trip that way some time.
for green, I swear by El Yucateco Chile Habenero. Mmmm. Great on fried eggs. Has a serious kick but great flavor too. The red and the XXX are good too.
I will second that.
Have a bottle of that in my cupboard as well.
Rec'd a bottle of this from my Dad for Christmas which he recently developed a fondness for while visiting
his sailboatmy sister and her family in Vallejo. It's very good.I also generally have Frank's, Texas Pete, Cholula, Tabasco Chipotle and Sriracha on hand because you just never know which one will fit the bill (and I'm not good at decision making).
I heartily endorse this sentiment.
Poached on toast.
In great quantities.
Poached or over easy depending on the sides.
scrambled, with cheese, peppers, bacon, hashbrowns, and hot salsa wrapped in a burrito
I want to go to there.
This.
its 12:34 am
I am still thinking about this
and how awesome it is
Now I feel bad.
And I'm going to hunt down a breakfast burrito the next couple days while I'm in Omerha...
One of the best Breakforritos I had was in Milwaukee after painting the town the night before with Printer con Carne. That, and the accompanying cerveza really hit the spot.
Oh, yeah it did. That was indeed a good way to solve some of the problems we created the night before.
Dicing an onion
Hmm, I've tried adding the target=_blank a bunch of times here to the right spot (based on SBG's edit yesterday), but to no avail...
<a href="https://screen.yahoo.com/cooking-101/dice-onion-110000916.html" target="_blank">try this</a>
copy and paste, as I did below, to see it work.
try this
basically, don't bother with the shortcut buttons. Just hand-code the a href stuff. It's not complex or difficult.
Apparently. I used the shortcut, then pasted the target stuff, but it just isn't working for some reason.
The
targetattribute isn't white listed for anyone to use. Stick and bS cab do it because they're editors and I think bypass the whitelist.Personally, I don't see the point nor particularly like having a link forced to open in a new tab or window. But I have that configured to ignore so I'm not bothered by it.
I fall into the "click a link and leave the tabl open for when I get to it" category.
Oh absolutely. It is common for me to open numerous tabs when comings home from work and going through my RSS reader. 10 is common but I've done up to 30. Firefox makes this too convenient with tab groups. Have a group of tabs that you want to get to eventually but not right now and would like to remove some clutter? Make a new group and stash them there.
ah, interesting. thanks for the explainer, sean.
Well, one can always right-click on a link and open in a new tab or window. Not a big deal.
Middle click on mouses that have that function.
I keep forgetting that I can do this.
my main complaint with the vid is that the person cut the root end completely off. Dude, you gotta leave the root intact to hold the halves together while you dice. Just trim the bottom a tiny bit before halving.
I usually do the root completely off too, for peeling outer skin purposes, then just hold the pieces together with my fingers. It works just as well for me.
Cadbury's creme.
Eggs Zapatino, like eggs Benedict, but with queso instead of hollandaise
Soft-boiled, exactly 3.5 minutes.
I am a creature of habit and my habit is continually changing things up.
Might depend on the pan (some pans can't do over-easy or omlettes), or the type or quantity of oil, or what other items I have lying around to mix in.
I also like them sunny side up in bacon grease on buttered English muffin toast at deer camp, too. I don't know how to trust a sunny-side-up myself. Always with some hot sauce (visiting, I can't be picky).
After much contemplation, I have to say that I particularly love having a fried egg on top of a savory dish. The rice bowl at World Street Kitchen is one such example. Smitten Kitchen's cookbook also has fantastic slow cooker black beans. Serve over garlic toasts with and top with a fried egg, diced avocado*, and cumin crema. Oh, my.
*I just didn't get what the fuss about avocado was until a few years ago, so you're not alone, meat.
I get this. We make ratatouille with some frequency in our home, and the eggs in that are simply the best.
I have not considered putting egg in ratatouille before.
Now I must try it
I just take it out of the oven after a while, make a few indents that I crack an egg into, and put it back in to roast until the egg reaches desired doneness.
I have done eggs inside of calzone a few times. Mmmm.
back to Pepper: Huevos are one of life's delights.
I'm interested in your ratatouille recipe. I know baking it is a thing, but I have just been using the stove top and simmering after I saute all the vegetables separately.
likewise on the oven technique.
An over easy egg / sunny side up on top of a red chili enchilada is the beast evah. The fired egg on a savory dish was a revelation in New Mexico. Also a poached egg on top of a mixed greens salad is an excellent summer dinner.
Funny this was a conversation here and I had a top-5 ever burger today at Canal Park Brewing in Duluth - The Northcoaster: ground chuck, chedder, thick cut bacon, house made guacamole, egg fried your way (mine was over easy) and smoked tomato mayo on a high quality bun.
It. Was. Sublime.
This makes me wonder how mind blowing the lumberjack at the Blue Door would be with an over easy egg.
Oh mama, meat....
Maybe my favorite part of that short rib recipe of yours is eating the leftovers for breakfast.
Oh man the WSK rice bowl. I love it so much. The egg, the nuts, the rice, the greens.
Probably my favorite food downtown (though it's only seasonal). The days I get there and it's something else on the menu are so sad.
Pepper introduced me to the WSK rice bowl last summer ... I agree with everything you've said.
WSK is a minor obsession of mine. And as much as I love the rice bowl, I might love the Bangkok burrito even more. Though perhaps I should do a bit more sampling of both before I make up my mind about that . . .
I hate to start a fight but I'd put the shiitake mushroom/squash tacos up against anything there.
I have not had the pleasure
Usually I make mine over very easy on low temp. I like my whites soft and my eggs bleeding (as my 6-year-old says). If I have a little more time, I scramble them with a little milk and cheese and cook on real low. Don't let them quite cook all the way (leave em just a little wet) and they turn out really awesome. We call 'em "awesome eggs."
Jupiter happens to be edge-on with the sun right now, which means lots of antics between the planet and moons visible in large amatuer scopes
Devan Dubnyk has played 16 games for the Wild. He has 5 shutouts, which is tied for second most in a Wild season
Shutouts
1. Niklas Backstrom 8 2008-09
2. Devan Dubnyk 5 2014-15
Niklas Backstrom 5 2006-07
Dwayne Roloson 5 2003-04
Dwayne Roloson 5 2001-02
Gopher womens basketball in double overtime. Amanda Zahui B with a yawner 23 pt-23reb game.
now up to 27-27.
Chris Bosh done for the season with blood clots in his lung. That's not good.
So, avocados. I've largely avoided avocado largely due to some really, really negative guaq experiences, but I've finally gotten on the fresh avocado train. Tonight's non-meat-of-the-land sammich: Smoked salmon and manchego with avocado and baby greens on crusty (nola style) french bread (with a tiny bit of butter to help grease the wheels). Yeah baby, that's livin.
Homemade is the only way to go with guac.
An occasional treat: half an avocado. Fill the cavity with balsamic vinegar. Mmmmmm.
Chocolate chip-pretzel cookies now exist in my house. First impression is . . . not bad. I'll see how they are tomorrow after having fully cooled, but I'm starting to wonder if they'd be even better with peanut butter in there too. Hmmmm.
Also, I'm finally listening to a Mitski album other than BMAMC. So far, Lush does not disappoint.
Long shot, but does anyone around here have a 5th-gen 30GB iPod they are no longer using? Mine crapped out and I don't like any of my replacement options, Apple or otherwise. I like what I'm used to and want another one.
When mine dies (just a 16mb nano), I'll be asking the same thing.
I'm bummed that they discontinued the classic. Im lucky that mine got stolen before they did it, so that I missed out on the truly insane prices that they're fetching these days.
Shabazz Muhammad out for the year
Jeepers.
congrats to Muhammad on officially becoming a timberwolf.
just don't draw any pictures of Him.
I worry for Kevin Garnett's knees.