I think it is age dependent. Hanging out with a lot of college girls (I teach ballroom dance at a few local colleges) they expect men to be able to cook something. That is sexy to them. Older people (~27+) not so much. Which, if you track it, roughly corresponds pretty closely to when Food TV became a thing.
Gravy's Cooking Thread
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Big Phoenix
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Thank you?
That was a very...interesting comment. You didn't sound like a fucking idiot at all.
If you are going to smoke baby backs, 2-1.5-.5 at the most. I can produce the same flavor profile grilling baby backs as smoking.
If you are going to smoke ribs, I highly recommend doing spare ribs.
Big Phoenix
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Ichu
Molten Core Raider
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Yeah, I've read that also. I got some St Louis style and a whole chicken to try out today.
Tuco
I got Tuco'd!
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Just tried making eggs benedict for the first time. Never poached eggs or made hollandaise sauce.
Culinary disaster. My hollandaise turned out just ok, probably subpar, but it took me several tries and a youtube video to learn how to poach eggs and by that time the butter was so separated from the eggs they had their own zip code. And the poached eggs I finally went with were completely under cooked and one slipped out from the cracks in my spoon between the oven and the counter. It's gone man.
Culinary disaster. My hollandaise turned out just ok, probably subpar, but it took me several tries and a youtube video to learn how to poach eggs and by that time the butter was so separated from the eggs they had their own zip code. And the poached eggs I finally went with were completely under cooked and one slipped out from the cracks in my spoon between the oven and the counter. It's gone man.
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The trick to poaching eggs is to add a little white vinegar to the water. Get it boiling well, and don't add too many eggs at once - that cools the water too much, and shit happens.
Experiment, try a couple times. Poached eggs are as easy as fried eggs, and require less attention (no flipping, and if you eat them sunny side up, that's just gross!). I make poached eggs a couple times a week, and with a little practice, I get them just as done as I like them. We have a whole variety of how jiggly people like their eggs, so you take them out at different times for different people.
Hollandaise is just practice, too. Get the texture right, and it's awesome.
BrutulTM
Good, bad, I'm the guy with the gun.
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Google Alton Brown's method for poaching eggs. It is completely foolproof. I do this like 3 times a week and here's how I do it, which is basically how Alton does it.
Put water along with a splash (.5-1 tsp) of white vinegar and a big pinch of salt in a non-stick frying pan with a lid and bring it to a boil.
While it's heating up, put your eggs in custard cups or some other small container.
The eggs need to be FRESH. You can tell if they are by seeing that the whites have some viscosity to them. If they are runny they will just spread all over the pan.
Take the lid off the pan and dump your eggs in carefully at 3, 6, 9, and 12 o'clock in the pan. Remember what order they went in so you can take them out in the same order.
Turn the burner OFF and replace the lid.
Set a timer for 5 minutes (I usually set if for 4 to give myself a little time to come back to the kitchen and get my shit together so it comes out of the pan at 5 minutes).
When the timer goes off, use a spatula to take them out and set them on a paper towel. Then fold the towel over them to dry off the tops.
It's a few things to remember, but if you follow that exactly your eggs will always be perfect. I can fuck up a fried egg at least 1 out of 3 attempts but my poached eggs are always flawless. There is no art to it, just following directions. Oh and don't dump it behind the stove.
As far as hollandaise goes, I tried it a few times and it always broke. Then I tried the powder and discovered that it is super easy and always works and tastes delicious. I'm not proud of it. No one is impressed with my culinary techniques, but everyone loves the sauce.
Put water along with a splash (.5-1 tsp) of white vinegar and a big pinch of salt in a non-stick frying pan with a lid and bring it to a boil.
While it's heating up, put your eggs in custard cups or some other small container.
The eggs need to be FRESH. You can tell if they are by seeing that the whites have some viscosity to them. If they are runny they will just spread all over the pan.
Take the lid off the pan and dump your eggs in carefully at 3, 6, 9, and 12 o'clock in the pan. Remember what order they went in so you can take them out in the same order.
Turn the burner OFF and replace the lid.
Set a timer for 5 minutes (I usually set if for 4 to give myself a little time to come back to the kitchen and get my shit together so it comes out of the pan at 5 minutes).
When the timer goes off, use a spatula to take them out and set them on a paper towel. Then fold the towel over them to dry off the tops.
It's a few things to remember, but if you follow that exactly your eggs will always be perfect. I can fuck up a fried egg at least 1 out of 3 attempts but my poached eggs are always flawless. There is no art to it, just following directions. Oh and don't dump it behind the stove.
As far as hollandaise goes, I tried it a few times and it always broke. Then I tried the powder and discovered that it is super easy and always works and tastes delicious. I'm not proud of it. No one is impressed with my culinary techniques, but everyone loves the sauce.
Goddamn, I wish I could afford to eat like this every night. The menu:
Steak au poivre
Parmesan baked zucchini
Sauteed spinach
Steak au poivre
Parmesan baked zucchini
Sauteed spinach
Erronius
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I've never understood the appeal of eggs benedict. What's wrong with just frying them? I have this mental picture of some French chef in the kitchen trying to come up with a more convoluted way to cook an egg because otherwise it was too simple.
I do tend to overcook my eggs because I don't like slimy eggs, so I may have a bias against them though.
I do tend to overcook my eggs because I don't like slimy eggs, so I may have a bias against them though.
Big Phoenix
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Because egg yolks are nature's ready-made delicious sauce. Granted, that doesn't speak to eggs benedict specifically because you make a hollandaise for that dish. But fully cooked fried eggs are disgusting. Dry and rubbery. If you're going to cook them all the way, make hard boiled eggs and then put them in another dish. Salad, deviled eggs, potato salad, whatever. Goes great there.
As for eggs benedict...meh. Great when someone else makes them. But when Alton Brown dedicates a whole episode to making one dish, that's usually a warning sign for me.
BrutulTM
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My favorite breakfast is two poached eggs on a sausage patty on a piece of toast. If you put hollandaise on top of it that makes it even better, but the egg yolks are really enough of a sauce to make it all delicious.
Also, sausage is better than ham/canadian bacon on eggs benedict. I used to go to a restaurant that had eggs benedict with sausage instead of ham and puff pastry instead of the english muffin. It was glorious.
Also, sausage is better than ham/canadian bacon on eggs benedict. I used to go to a restaurant that had eggs benedict with sausage instead of ham and puff pastry instead of the english muffin. It was glorious.
Khane
Got something right about marriage
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There is a an awesome tavern around here that serves brunch on Sundays, one of their dishes is Scottish Eggs Benedict. It's a poached egg encased in a fried, lightly breaded sausage patty on english muffins with hollandaise. All served over a bed of corned beef hash. It's wonderful.