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I'm just going off experience, but i totally dissagree with the steak and full bodied shiraz thing. I guess full bodied is subjective, I've had "full bodied" shiraz from the hunter valley in AU that is almost as weak as fruit juice, yet some varieties of shiraz have more of a kick than most ports I've had.
I am too (the experience statement). I just used other sources to back up my opinion ___(to make sure I'm not crazy in thinking Shiraz is good with Meat)__.
I tried poaching eggs for the first time today. I think the water wasn't hot enough for the first one because the white ran everyhere (yes, I added the vinegar) but the second one was perfect. I have been missing out! The first one was yummy too but it was ugly as hell.
Stir your water in a clockwise motion. For some reason the eggs turn out really nice looking when you do that. I think I saw Gordon Ramsey do it or something and tried it.Quote:
Originally Posted by animegirl
Heh, I did stir the water and I watched that exact video on Youtube before I cooked them. I really think it was the temp because the second one looked just like his (like a nummy oval). I cut into them and grated some asiago cheese and black pepper over the top. Awesome.Quote:
Originally Posted by Drewbacca
Oh well. Even breakfast diner pros spoil eggs. It's probably one of the hardest things to cook right consistently.
Hey guys, I need some inspiration. I need something cheap to cook that doesn't contain a lot of meat (I've been trying to eat a minimal amount lately), isn't a soup, bean, or pasta dish. Oh, and reheats well.
Eggplant Parmesan?
Had it for lunch.
Have it for dinner too.