Bacon salt.

I have them over easy, but I like the yolks runny.
And I prefer them served atop the hash browns, so that the yolk can mix in with the potatoes.
Black pepper, and lightly salted.

2 slices of bacon.
Coffee.

I could go with that. I use normal seasoned salt. Lawry's is in my cupboard right now. I'd still add curry.

Yep, doesn't touch the sauces (hollandaise or béarnaise), either.

Pretty much my favorite pasta is pasta carbonara. I love that stuff. I make it a little different than most. I prefer prosciutto over pancetta, and I load up on the garlic. To keep the garlic from overpowering, I don't mince it - I slice it into disks. A good olive oil, some white wine, fresh pasta, and some reserved starchy water (I also cook the pasta in less water than normal, so the water gets extra starchy), 2-3 egg yolks, maybe some fresh peas if they're available. Romano cheese, lots of fresh cracked black pepper, and some fresh parsley... :drool:

http://recipenotincluded.com/wp-cont...87-640x426.jpg

I make a pretty kickass version with gnocchi, too.

http://recipenotincluded.com/wp-cont...o-1024x683.jpg

It's the perfect food.

Carbonara or eggs? Because I agree on both. :D

God damn that looks good. what is that?

My standard pasta carbonara with fresh pasta. I've made some more modifications to my "standard" recipe from this one - I now use romano cheese instead of parmigiano reggiano (romano is a little sharper and saltier), and I'm liking more garlic (sliced instead of minced).

nice. I do a spaghetti carbonara with bacon. i sautee up some onion and garlic until fragrent. toss in some al dente spaghetti and an egg , stir quickly. then add some parm. top with some italian parsley. EXCELLENT quick, cheap, easy, and delicious meal. always wanted to try it with panchetta.

I've also started experimenting with sliced garlic instead of minced. last time I put a few into some sauce. I sliced it super thin (as thin as I could get without cutting my finger off); it sort of dissolved. it was awesome.

For something a little richer, try a couple egg yolks (no white). You'll need to temper it with a ladle of starchy pasta water.

I've never used onion in mine. I don't generally use bacon because the smoke can overpower everything else. But yes, extremely fast and easy.

I have a passion for food, so I enjoy talking about it. I am overweight, but I'm trying. It's difficult for me because of some other issues, but I got jump started by losing 35 pounds at the hospital. I've not gained any of that back. No meth. Thanks for your support.

And as much as I talk about food, I actually try to eat fairly healthily, especially the last couple of months. My wife and I had a habit of eating out a lot, but since April we've eaten out one time (except for our time in Hawaii, during which we didn't really have a choice). So I'm cooking a lot more often at home.

yep; I definitely try to go easy on the bacon; not only for the smoke, but the salt. and only a smide of onion. I LOVE garlic so mine is definitely garlic heavy.


:hmmm:. I need to try the yolk only route. You're definitely looks more creamy. mine sort of looks like a lighter version with bits of parm/romano stuck to the pasta, onion/garlic etc.

do you temper the eggs after adding them to the pasta? or before hand, the pour/scoop into the pasta.

Yeah, I hardly ever have to add salt to mine once you add the prosciutto and the romano. The creaminess comes from the pasta water and the egg yolks. It's part of what I love so much about this dish.

Before. Separate the egg yolks into a bowl and add a half cup to a full cup of pasta water and whisk the shit out of it. The starchier the water the better, which is why I usually use half as much water as normal for the pasta when making this.

Then once you add the egg mixture to the pasta, I stir the pasta for at least a full minute, usually a couple. If you don't, you end up with scrambled eggs.

so you coat the pasta before putting into the pan?

I'm not sure what you mean.

In a skillet, I fry my prosciutto for a couple minutes until it's crispy. Then I add my garlic and some crushed red pepper for a minute or so, then deglaze my pan with some white wine and let it simmer.

Meanwhile, I boil my water and get my pasta in the water. When it's just al dente, I reserve some pasta water and drain the pasta.

I temper my egg yolks.

I return the pasta to my big pot, dump the sauce on the pasta, add the cheese, fresh cracked black pepper, and parsley, then pour the tempered egg yolks on top and stir the shit out of it for 1-2 minutes.

The residual heat from the sauce and the pasta melts the cheese and sufficiently cooks the egg into a creamy carbonara.

Love Carbonara. Made it once and it came out perfect.

ahh. I'm with ya now. Got it.

If I didn't live 45 minutes from the nearest Costco, I'd be all over that.

I bought one of these a couple of years ago. It makes 10 perfect hard boiled eggs at a time. It can also poach, scramble or make soft boiled, but I use it mainly for hard boiled.

https://www.cuisinart.com/share/imag...oom/cec-10.jpg

Fried egg sammy with runny yolk and a slice of cheddar
Mustard pickled eggs are delish
Bacon and cheese omelet

Oh, I have one of those nifty things that can make perfect hard boiled eggs.

Carbonara:

1/4 lb of panchetta cut into small pieces
1 lb of spaghetti
2 eggs
a good amount of high quality parm (more than a cup, I would guess)
4 - 5 large cloves of garlic , chopped
2 or so T of extra virgin olive oil
Put salted past water on to boil.

Beat eggs, mix with parm

saute panchetta, beginning a minute or so after the pasta goes in

add garlic, cook for another minute

drain pasta (reserving 1/2 cup of the water) and add to the skillet where your have your panchetta. Toss.

Add parm egg mixture, toss some more. Add tons of pepper, toss some more. Add pasta water, toss some more.

Sprinkle with additional parm and serve.

love me some soft boiled eggs as well. Right out of the shell. Mmmmm.

This is pretty close to mine. But I also add crushed red pepper and deglaze with some white wine.

:thumb:

I used to make poached eggs all the time; put them on a small bed of baby spinach leaves; salt/pepper (sometimes chives if I had any); some toast. killer cheap breakfast and would keep you full for a good part of the day.


....I need to do that shit again.

Yes, but yours isn't foolproof. You've got a Dell, which is fine and will get the job done. I've got a Macintosh with lifetime free tech support.

I'm growing garlic in my backyard. A couple weeks ago, my garlic scapes were ready. Best fried eggs I've ever made.

I'm sorry, but I disagree. If you have a timer, you can make perfect hard boiled eggs every single time.

I might try your 4 egg yolks vs my 2 whole eggs. That has to make it even creamier, though higher in saturate fat.:drool:

Since I'm trying to reduce my carb intake, it will be a while before I get to try this.

I know you like your Dell. It's nice and if you're a glass-half-full guy I'm sure you don't have any problem with the workarounds you have to use to get it to perform like my mac. Congratulations.

Wow, really that's awesome. I grow fresh herbs but have shit luck with basil. Something always eats it.

come to think of it, I did slice a few piece of galic, with a little oil and until fragrent in the skillet, then tossed in with the spinach before the egg on top.
damned good.

amazing if one knows flavors, balances, and some basic techinique , they can do alot without /recipes etc.

Gee, listening to you guys cook, I always get the guys that can barely make toast.

I'm sorry you need something so simple a reeruned chimp could use it. Your Mac only does one thing perfectly. My Dell does many things perfectly.

I can kill almost anything, but I can grow the crap out of some basil.

If you ever find any, grab the garlic scapes. They're high in demand and only tend to be available in the spring while the garlic is growing, but it's such a delightful flavor...

:hmmm:

I see others are having success here but can't figure out why I can't.

I have good sun, and my Earth Box grows other herbs fine, except dill, which does better in a pot. I put it next to the oregano per companion planting. But it seems the heavy rain ruined the leaves ( wilted and yellowing). Now those hole appeared again--like the last time. Gonna try a pot indoors facing the eastern sun next. It's the one herb I use a ton of and it's expensive to buy in bunches at a store.

Someone told me it's slugs....but I don't see any. Two other times it was little tiny black things (aphids) then the stem base becomes black with the blackness moving up the stem.

My dad taught me how to cook. My mom could barely boil water without burning it. She finally did master gravy at 65 years old.

My fiancé though I was nuts the first time I explained carbonara to her.

Until she tasted it. Something about bacon, butter, and eggs, I don't think you can screw em up.

I have wild mint growing. it comes back no matter what. makes awesome mint juleps and Mojitos.

I don't hardly do anything to it and it grows.

I have a mint in the Earth Box currently and one in the ground. The one in the ground isn't doing that well. I love Mojitos and even virgin Mojitos in this hot weather during the work day.

That's what others tell me too. I think I have a bug problem in my yard.

yeah; I've evern mowed over the shit accidentally, and it comes back. which is good. I tried growing some peppers etc, but the damn critters eat them, no matter how much preventative stuff I put up. I finally said screw it, and don't mess with it anymore

Mowed over the mint? Yeah, mint is invasive. You can't kill that stuff unless you use Roundup. The plus side is it smells good when you mow it.

lol. it does smell good when you mow it

usually that's how I know I've mowed over a bit of it lol

Back when I could mow, I constantly threatened my wife that I was going to turn my entire yard into a mint yard.

lol. Shit, it would probably look better than my 'grass', if that's what you want to call it.

No need to be sorry. I'm a fan of reeruned chimp conveniences. And when I need it, I've got a Dell too. :thumb:

ROFL :thumb:

Let me ask y'all this. How many of you mother****ers are putting ketchup on your scrambled eggs?

Let me get all of you identified so I can put you on ignore.

I had some of those just the other day for the first time (my wife is a member of a collective farm). I didn't really know what to do with them so I sauted them with some other vegetables and they really did have a good flavor. How do you use yours with eggs?

I chopped 'em like chives and sprinkled on a fried egg before I flipped. Then topped with some fresh when it was all done.

Never---it's a crime.

If I'm forced to eat scrambled eggs, then yes. But I don't particularly like scrambled eggs.

I didn't know it was going to be so easy to get on your ignore list. If I'd known sooner, I'd have PM'd you. :p

I think you replied to the wrong person. :)

I don't know what you're talking about. Look at my post, clearly I quoted FlyMeat McTimmerball. :harumph:

Disregard that edited note. I had to correct some punctuation, that's all.

:eek:
I bet the wife likes that.

Yes the egg is pretty incredible and you can do more than just eat them too.

Egg shell mosaic paintings:

http://weeklyhubris.com/wp-content/u...he-Charles.jpg

By one of my former instructors in Boston.

I'm a Pickled egg Stunt Man

http://naturalfamilytoday.com/wp-con...Picklegegg.jpg

Dying hard boiled eggs:

http://bigsislilsis.com/wp-content/u.../Egg-Group.jpg

Too pretty to eat!

The timing is great. This past weekend at a friendly gathering of my people, later in the evening a conversation ensued about egg consumption, which resulted in a challenge.

In the next couple of weeks, 4 people in my circle are going to attempt "the cool hand luke" and consume 50 eggs in a sitting. Rules will state the eggs can be in any format and I believe the universal choice will be "Scrambled".

Scrambled eggs coming back up will not be pretty.

Making paint they way it was made in Medieval and Renaissance-- Egg Tempera Paint.
We had to do this in art school breaking eggs and saving yolks in class. Then grinding pigments into the yolk.

http://belladia.typepad.com/.a/6a00d...d570970b-800wi

**** that. LMAO

Did you know you can mold a hard boiled egg into a heart? yup!
Instructions included. Come, all you lovah boys! Do this for Valentines Day instead of chocolates. Make a heart-shaped hard boiled egg bouquet!

http://farm5.static.flickr.com/4105/...085f06e35a.jpg

Instructions:
http://www.annathered.com/2010/09/29...rt-shaped-egg/

Your gonna need Old Dragline pushin ya on.

"My boy says he can eat fifty eggs, he can eat fifty eggs."

" That's my darling Luke. He grins like a baby but bites like a gator."

http://www.edtechpost.ca/wordpress/wp-content/eggs.gif

<iframe width="560" height="315" src="//www.youtube.com/embed/MQhBfRDd6GM" frameborder="0" allowfullscreen></iframe>

You get a free pass on this one because I learn from your food posts. Putting you on alert though, you're on thin ice.

I was thinking of the exact same thing.

:D

For great scrambled eggs, don't over scramble, cook in butter, lower heat, some colby jack cheese, salt and pepper. Don't over cook, take them off right before you think they are done and by the time you plate they will come out perfect.

when I cook scramble, in terms of actually cooking, I get the pan to like medium / medium high, remove from heat and pour in the mixed eggs. casually turning so they turn into over done plate of little egg BBs.

If they look like BB's, pretty sure your over cooking, they should come out silky and smooth and melt in your mouth. They almost look underdone with a glossy finish.

Sorry...meant to say 'so they won't" turn into BBs etc.

mine are fluffy and large pieces etc.

Too late, already know you over cook your eggs! Beer and eggs:fart:

first Natural light... now this.


I'm not loved. I'll turn in my badge, my gun, and my flesh light and take a leave of absence.

:D do you think i'm pretty?