I believe the following 21 seconds can change your life.
BTW, he went overboard on the size of the holes. They can be half as big and it still works, you just have to blow a little harder … which is not a problem for most of you.
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More egg shit.
I’ll bet none of you ever had an Oven-baked hard-boiled egg.
Recipe: Put eggs in 220 degree preheated oven right on the rack. Bake for 5 hours. (I usually do at least a dozen at a time. They last for several days in the fridge.)
Why do this? It is an egg that will taste unlike any egg you’ve ever had. The outside will be smooth as silk. The egg shells will have brown spots but will stay mostly white … the egg whites become a rich brown color and the eggs develop a nutty, roasted taste. There’s even a hint of meatiness in there that’s hard to describe. The yolk will be moist and creamy like cream cheese. It is truly eggs-trodinary!
Knowing Stuck, I thought this would be about some eggs with little dicks on them.
While we’re on the subject, these videos of separating yolks & whites have been out there for a few years… here’s one if you haven’t seen the process yet.
Thinker
We had that bread-bacon-beer soup today. I doubled the recipe. That’s a lot of soup. There’s just two of us. There’s very little left. Yeah, it’s that good.
Recipe comments …..
— I love mushrooms … so I cut up one large portobello ….. added to the onion mix
— bacon first, then the onions/garlic until translucent …… and THEN add the bread, stirring for only a minute or two before adding the broth and beer
— I had to double up on the bacon …. I have high quality bacon with not fat, so not enough bacon gease to coat the bread
— Use a hearty full-textured bread. If you use that soft gooey Wonder bread type crap, you will be very very disappointed. I used a German rye. It wasn’t stale so I stuck in the oven at 250 for 15 minutes. Perfect.
— it’s a German recipe … use German beer, or equivalent …. you can definitely taste the beer flavor …. if you use cheap-ass Bud, Miller, Coors it’ll taste like watered down warm piss
— it needs to be eaten the SAME day, right after done simmering …. the bread eventually soaks up all the water and you have a bread-pudding soup
— the soup was a bit thick .. just the way I like it …. might need to add more broth according to individual liking
— it would taste even better with my home-made bone broth, but I ran out …. I used the best substitute I have found to date ……. “Better Than Bouillion” by http://www.superiortouch.com
Truth! Ms Freud wants me to make it again ………. tomorrow. Really.
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Recipe for those who might have missed it
8 ½ ounces ————– Stale hearty European type bread
¼ to 1/3 cup —– smoked bacon
1 onion
2 clove garlic
½ cup German beer
4 ¼ cups — beef broth
2 Tablespoons sour cream
1 bunch chives
1) Slice bacon into pieces — cook in a pot on medium heat 5 minutes
2) Add chopped onions and minced garlic and roast all in the bacon fat until onions are translucent
3) cut bread in 1” squares …. Mix in pot and cook 1-2 minutes until bread is covered in liquid from onions and bacon
4) stir in beer and broth …. simmer for 15 min. Then stir in chopped chives.
5) Serve in soup bowl with a nice large dollop of sour cream..
My girl hates peeling boiled eggs. This post won’t change my life, but it may change hers. Thanks. Might even try baking the fuckers. Can you blow baked eggs?
AKA, you can blow baked eggs if you have very, very small lips.
Thanks, Stucky… sounds great. What kind of beer did you use? And how did the sour cream/chive garnish work, or did you leave that out? And what did you do in terms of salt, pepper, caraway?
I have some home made wheat/rye bread that will be stale if I can keep my hands off it until the weekend. And apple wood-smoked bacon from a local farmer. And leftover broth from some neck bones I did last week (half is in the onion soup that’s dinner this week). So probably going to give this a shot this coming weekend.
llpoh-if I go into details, I will violate the Google censorship rules. My girl’s lips are delightful-let’s leave it at that, for Admin’s sake.
“What kind of beer did you use? ” ——– This one, Wachsteiner, “The King of Beers” … good luck trying to get it … we have a Specialty Beer store, not far away, with hundreds of foreign beers
“And how did the sour cream/chive garnish work, ” ———- worked great. Added a large bunch of fresh chopped chives after the simmering …. dolloped the sour cream in the soup bowl ………. also added a bit of shaved Parmesan
“And what did you do in terms of salt, pepper, caraway?” ———- nothing … the instant “Better Than Buillion” had plenty of salt ……… I like the idea of caraway, though
Oops … one other thing
The bacon …….. I cut them into very small pieces … almost like bacon bits ……….. next time I’m going to cut them larger, …. maybe 1/8 inch …
“Knowing Stuck, I thought this would be about some eggs with little dicks on them.” —- llpoh
I found a recipe just for you ……….. surely Google doesn’t have a problem with eggs?
[img]ttp://cdn.whatgiftshouldiget.com/wp-content/uploads/2013/06/the-world_s-top-10-most-unique-egg-fryers-10-320×320.jpg?684b45[/img]
Back when I was a bank teller I had a client who owned a little high end art gallery. He and his wife got a condo and the decorating scheme was green and brown. I told him I was going to by brother’s on vacation, he had chickens that laid green eggs. He said “I’d give anything to have some of those!”. So I called my brother and asked him to save three green and three brown eggs for my client. I blew the middles out and gave them to him at work. He told me he put them in a nest as a decoration. He never got over that. This is the person who can’t find a job mind you.
Stuck, got it…. Wachsteiner shouldn’t be a problem here in Chicago. Thanks again!