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I’m confused about pictures 2 and 3.  what’s going on there that allowed you to arrive at picture 4?

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2 hours ago, Hank_Hill said:

Fold egg over on itself on one muff, place other muff on top

ok but how do you go from pic 2 to pic 3?  flip the whole thing in the air so the muff tops invert?

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Posted (edited)
11 hours ago, futureman said:

I’m confused about pictures 2 and 3.  what’s going on there that allowed you to arrive at picture 4?

 

6 hours ago, Hank_Hill said:

Fold egg over on itself on one muff, place other muff on top

This. 

3 hours ago, futureman said:

ok but how do you go from pic 2 to pic 3?  flip the whole thing in the air so the muff tops invert?


Pour the egg-veg mixture into a well-buttered pan and let them cook a bit with the muffins w/ cheese and bacon (Pic 2). Once the eggs have solidified - think omelette consistency- or are done to your liking, you have to flip everything over (pic 3). The whole thing should slide around the pan as one mass if you shake it. I don’t have a long offset spatula like Kenji used in the vid, so I used a regular one. You gotta commit; no hesitation. Once flipped, let it cook a little bit longer, then fold the top and bottom of the eggs up, then fold the muffins together (pic 4). That was the hardest part, IMHO. The bottom muffin slid around as I tried to flip the other half up. 

A few things I learned from this:

1. A non-stick or well-seasoned pan is essential.
2. It’s best to use two medium eggs. I used the two very largest eggs in the dozen for mine, and it didn’t turn out as well as the ones I made for the wife and kid with medium/more regular-sized ones. 
3. I tried skimping on the butter in the pan when cooking the eggs. Don’t. My eggs didn’t brown as nicely as Kenji’s did in the vid. That may be due to him using carbon steel vs my non-stick pan, but I think it’s also that he used more butter. 

Edited by Dutch

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On 8/3/2020 at 9:52 PM, elfenix said:

Sometimes I need to remind y'all how this is done

 

Heirloom tomato, homemade bread, chipotle mayo:

1d5c098edc4aced9f3247ff0ff27464b.jpg

 

Add bacon

5e508070d86b2a1fd6aaac23e3af9ac9.jpg

 

Add lettuce and more tomato

50fe176e9167dfe992e2c478ad478a8a.jpg

 

 

Enjoy

db5b2eb47a4602592b283a518eaa25e2.jpg

 

 

Crispy Crowns, the superior tot.

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On 8/4/2020 at 4:07 PM, elfenix said:

dukes and chopped chipotle with adobo.  i don't eat enough mayo to make my own. 

Dukes mayo is a fucking game changer in the mayo world.

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On 8/8/2020 at 11:24 PM, Dutch said:

 

This. 


Pour the egg-veg mixture into a well-buttered pan and let them cook a bit with the muffins w/ cheese and bacon (Pic 2). Once the eggs have solidified - think omelette consistency- or are done to your liking, you have to flip everything over (pic 3). The whole thing should slide around the pan as one mass if you shake it. I don’t have a long offset spatula like Kenji used in the vid, so I used a regular one. You gotta commit; no hesitation. Once flipped, let it cook a little bit longer, then fold the top and bottom of the eggs up, then fold the muffins together (pic 4). That was the hardest part, IMHO. The bottom muffin slid around as I tried to flip the other half up. 

A few things I learned from this:

1. A non-stick or well-seasoned pan is essential.
2. It’s best to use two medium eggs. I used the two very largest eggs in the dozen for mine, and it didn’t turn out as well as the ones I made for the wife and kid with medium/more regular-sized ones. 
3. I tried skimping on the butter in the pan when cooking the eggs. Don’t. My eggs didn’t brown as nicely as Kenji’s did in the vid. That may be due to him using carbon steel vs my non-stick pan, but I think it’s also that he used more butter. 

Thank you for posting the link, that was quite a revelation to watch his video. My husband loves when I make eggs benedict but this seems like a good alternative.

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grilled sourdough with double mayo, 3/4# beef, cheddar, tomato, onion, grilled japs, pimento cheese and avocado. 

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5 minutes ago, futureman said:

grilled sourdough with double mayo, 3/4# beef, cheddar, tomato, onion, grilled japs, pimento cheese and avocado. 

fuck yeah.

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On 9/9/2020 at 1:56 PM, Landomatic said:

Italian sub...

Q9JOE4.jpg

My wife just caught me licking the screen.  I think she was disappointed it wasn't actual porn.  Can't win for losing.

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On 9/9/2020 at 1:56 PM, Landomatic said:

Italian sub...

Q9JOE4.jpg

I am a full supporter of the sammich in all its many varieties, and I ESPECIALLY love a good Italian sammich.  That one looks outstanding.  

Edited by Dutch

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6 minutes ago, After irth said:

Made some Cubans yesterday with my own Ham, my own Pulled Pork, my own Habanero Pickles, and my own Mustard Sauce, along with 3 kinds of Cheese. 

The nap on the couch after lunch was glorious. 

9101A5AC-3F8F-4CC2-B60C-2C4732CFDE3C.jpeg

9C3FA261-B159-4687-8DE2-169759FE8DBB.jpeg

304E6715-99E7-4F4A-A3C7-D3B218DCD4E7.jpeg

You didn't make your own cheese or bake your own bread?  Negged.

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3 minutes ago, Landomatic said:

You didn't make your own cheese or bake your own bread?  Negged.

Your Mom offered, but I kept her busy with other things. 

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18 minutes ago, After irth said:

Made some Cubans yesterday with my own Ham, my own Pulled Pork, my own Habanero Pickles, and my own Mustard Sauce, along with 3 kinds of Cheese. 

The nap on the couch after lunch was glorious. 

9101A5AC-3F8F-4CC2-B60C-2C4732CFDE3C.jpeg

9C3FA261-B159-4687-8DE2-169759FE8DBB.jpeg

304E6715-99E7-4F4A-A3C7-D3B218DCD4E7.jpeg

Like a fucking boss.

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1 hour ago, Hank_Hill said:

American cheese melted on a Cuban, call it a Bay of Pigs?

Started with the two pieces of Swiss, then some shredded Cheddar mixed in with the Pulled Pork.  Then the American on top (ran out of Swiss).

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1 hour ago, After irth said:

Made some Cubans yesterday with my own Ham, my own Pulled Pork, my own Habanero Pickles, and my own Mustard Sauce, along with 3 kinds of Cheese. 

The nap on the couch after lunch was glorious. 

9101A5AC-3F8F-4CC2-B60C-2C4732CFDE3C.jpeg

9C3FA261-B159-4687-8DE2-169759FE8DBB.jpeg

304E6715-99E7-4F4A-A3C7-D3B218DCD4E7.jpeg

spacer.png

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6 minutes ago, After irth said:

Started with the two pieces of Swiss, then some shredded Cheddar mixed in with the Pulled Pork.  Then the American on top (ran out of Swiss).

Pro move right there

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3 hours ago, After irth said:

Made some Cubans yesterday with my own Ham, my own Pulled Pork, my own Habanero Pickles, and my own Mustard Sauce, along with 3 kinds of Cheese. 

The nap on the couch after lunch was glorious. 

9101A5AC-3F8F-4CC2-B60C-2C4732CFDE3C.jpeg

9C3FA261-B159-4687-8DE2-169759FE8DBB.jpeg

304E6715-99E7-4F4A-A3C7-D3B218DCD4E7.jpeg

Outstanding. 

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Sourdough works amazingly well in all sammiches, but especially in grilled cheese. Well done, sir.

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Any recommendations on rye bread?  First, I like the flavor.  Second, it's actually a little less simple carb depending on the rye flour content.

But, Pepperidge Farm is tasty, but the loaf/slices are too small/rectangular.  Orowheat tastes fine and has a decent size for sammiches, but it's really soft/tender and tears too easily for sammiches, especially if griddled.

Cobblestone makes a good one, but I can't find it in stores anymore.

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3 minutes ago, TwiceHorn said:

Any recommendations on rye bread?  First, I like the flavor.  Second, it's actually a little less simple carb depending on the rye flour content.

But, Pepperidge Farm is tasty, but the loaf/slices are too small/rectangular.  Orowheat tastes fine and has a decent size for sammiches, but it's really soft/tender and tears too easily for sammiches, especially if griddled.

Cobblestone makes a good one, but I can't find it in stores anymore.

I get two good kinds of rye bread -- for sandwiches and the like, from an HEB with a good in-store bakery.  They make a pretty good rye bread.

For a more European style, good with butter at breakfast, that sort of thing, I hit up a little Russian grocery store.  They sell small frozen loaves that come from a bakery in NYC, I believe.  It tastes like what you'd have at breakfast in Germany, Russia, Poland, etc.

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7 minutes ago, Brisketexan said:

I get two good kinds of rye bread -- for sandwiches and the like, from an HEB with a good in-store bakery.  They make a pretty good rye bread.

For a more European style, good with butter at breakfast, that sort of thing, I hit up a little Russian grocery store.  They sell small frozen loaves that come from a bakery in NYC, I believe.  It tastes like what you'd have at breakfast in Germany, Russia, Poland, etc.

I should check the store bakery.  And also probably get to CM more often.  Every couple of weeks I get a fresh loaf of french bread from the store bakery, make a couple of sandwiches and eat it like cake.  I'm such a carb fiend.

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8 hours ago, TwiceHorn said:

Any recommendations on rye bread?  First, I like the flavor.  Second, it's actually a little less simple carb depending on the rye flour content.

But, Pepperidge Farm is tasty, but the loaf/slices are too small/rectangular.  Orowheat tastes fine and has a decent size for sammiches, but it's really soft/tender and tears too easily for sammiches, especially if griddled.

Cobblestone makes a good one, but I can't find it in stores anymore.

Central Market makes a dark rye that is money.  they don't always have it on hand, so i call ahead and when they do, pick up 2-3 loaves and keep the extras in the freezer.  my GF makes damn good bread, but haven't been able to convince her to make Russian rye yet.

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