http://youtu.be/v_SV4GAsLxo

ROFL

Science can fix that.:p

Yes it can. Science is the most important thing on this planet. I'm a science nerd.

No, love is.

ROFL

Well played.

And ur a garden nerd!!! LOLOOLOL. Oh man, u totally tend to plants and eat them and shit!

Tonight is grilled chicken breasts with Gates BBQ sauce, baked potato, corn on the cob, garden salad, blackberries and strawberries and Tank 7.

Yummy.

Tetrazzini and cheese garlic toast. Last night was a "Big Daddy" pizza from Fun House, dam that was good!

What's for dinner? Here's mine... (Part 2)
 

Loco moco. This is a damn good facsimile of what we had in Honolulu.

http://images.tapatalk-cdn.com/15/05...ae243eb1fc.jpg

Was also my first ever attempt at sunny-side-up eggs.

I really thought they were easy until I tried. It's not hard to do, but it's not easy to get right. That's why most of us go over easy. It's mainly the "over" part that makes out life simple.

I had a Navy cook show me how it's done (and for him it was all the grill's temp), and I still can't get it right regularly.

I think the key is low heat. You have to get the white cooked through, and without flipping, the only way to do that is low heat.

I actually prefer my eggs over hard, but went sunny-side-up for this just because. Wife likes her's over easy, and I do them that way regularly for her. Except I don't turn 'em.

Get the pan pre-heated, put in the eggs, season, and cover with a lid (or a plate) for 1 minute. Immediately take it off the heat and serve. Perfect eggs every time. And since the top steams under the lid, they're basically over easy without the over.

It needs some chives or green onion for color.

Recipe is here: http://norecipes.com/recipe/loco-moco-recipe/

I'd do a couple things differently. I bought baby bellas; I think button is the right choice. Also, I think the bourbon in the gravy was a little distracting; I think wine would go better. (Note, there's also nothing in the instructions about frying the shallots.)

I agree. The Chief used to check the grills temp with vinegar (odd that it wasn't water), and it took longer to do the egg than I'm usually willing to wait.

Any idea why he'd use vinegar? You're usually smart about such things...

I can't think of any scientific reason he'd use vinegar other than vinegar's boiling point is higher. So if he wanted the grill at 250, that's about the point the vinegar would boil.

It could have been a flavor thing. A quick Google search pulled up a number of recipes for finishing eggs with a vinegar/butter sauce.

:shrug:

That might be it.. He did it on a dry grill (pre-oiling), so that might be it. Either way, his sunny side up eggs were awesome.