Music Banter - So, what are you eating right now?

I've been trying to learn how to make eggs all Frenchlike where you do it at a high heat, stir constantly, mix cream into it when you want to stop the cooking and transfer it to a plate. I'm not very good at it yet.

Tonight I'm doing a slow cooker cream of mushroom pork chop on rice dish that usually comes out tender and dope af. Thick bone in chops, cream of mushroom (homemade but canned works too), white wine, paprika, beef broth, onion, garlic, and pepper for 8 hours.

Ive never had one but hearing them described as custardy doesnt sound like the type of egg id prefer over others.

Frownland

05-06-2020 12:33 PM

Quote:

Originally Posted by Plankton (Post 2116445)

I'm pretty good at scrambling eggs in the pan. They come out nice and fluffy and not overcooked. The secret is to never stop folding and moving them, and take them off the heat just before they lose their runniness. It's an art, but it's also...

Spoiler for spoily spoiler spoilsit:

My standard scrambled egg is pretty bomb, I'm just trying out new approaches.

Here's what I usually do:

Quote:

Originally Posted by Frownland (Post 1948819)

Melt some butter and stir it into the eggs. Add a lil milk/half and half/sour cream and salt. Low and slow on a pan, eyeing it for the middle ground between runny and firm. Remove it from the pan a little bit before you think it's ready, it'll continue to cook. Knowing the right time is a matter of intuition.

Plankton

05-06-2020 12:38 PM

I used to use milk, but I stopped doing that after watching Jeff:

@ 2:25 or so:

https://www.youtube.com/watch?v=Zac8Cm3nNP4

Frownland

05-06-2020 12:51 PM

He burned the absolute **** out of that omelette, I ain't gonna trust him. He's wrong about salting too.

Plankton

05-06-2020 12:55 PM

I hate burnt eggs too. Blehhhh... bad example. I don't use anything actually, not even water. I just remembered seeing that years ago and I'm kinda shocked I found it right away.

Cook on, my friend.

Frownland

05-06-2020 01:02 PM

Ja you can get away without using it. Dairy's nice for the colour I guess.

Marie Monday

05-06-2020 02:02 PM

I made a quiche
https://i.imgur.com/a0xsKPC.jpg

OccultHawk

05-06-2020 02:51 PM

I had pasta with meatballs and shrimp with a little tomato sauce and a lot of olive oil cheese and topped with raw onions

#coronacooking