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.

Sirloin steak on the grill and baked potato, Hy-Vee had the steaks $4.88 a pound. and who was the wise azz that did the Tag "Buzz Likes Canned Gravy", It's package gravy you moran!

:D

What are you talking about?

That's better... :thumb:

I'm going to have to try this, my luck with a perfect runny egg is about 50/50, I tend to break the yolk on the flip.

I figured you for an Egg Beaters kind of guy. ;)

Try my method. I do it every morning for my wife, and it works every time. Go medium, medium high heat. It might take you a time or two to figure exactly what your stovetop setting is.

Oh, don't forget to oil your skillet.

Well, part of my problem is I broke my 50 year old thin metal spatula with the wood handle. :deevee: It was much better at getting under the egg than the thick plastic piece of crap I'm using now.

Are we still cooking here?

I always go big on the butter with eggs.

Try these, they're outstanding. A tad weird if you're left handed (like me), but great for eggs:

Matfer Bourgeat Exoglass Pelton Spatula Gray https://www.amazon.com/dp/B00004SZ6Q..._x0swvb1PMDJ8V

He may have been messing with me. Back to cooking, eggs in bacon drippings and flipping the grease to cook the top of the egg would be my preferred method.

Not messing. My instructions didn't include oiling the pan, so I just wanted to be clear.

I want this to replace what I had.

http://www.amazon.com/Dexter-Russell...handle+spatula

My Dad liked a sunny side up egg he would dip his toast into the yolk. I like them to sometimes. Mom taught me how she would take a big dollop of oleo let it melt in low medium heat. Then with great care crack an egg gently into the pan. She said you want to let it whiten on the bottom but not so hot it bubbles the whites. when they get opaque with just a little runny on top take a spoon and spoon the oil over the whites not the yolk. Once they stiffen a good thin spatula and walla.
I do this but I use veg or canola oil. It take patience and time so if in a hurry go with a over easy. Fresh eggs are a plus but are hard to find in a grocery. When my Grandparents were alive we had farm fresh. Sunny up are easiest if you go to Town Topic or if anywhere near Nevada Mo. White Grill. They are artists with a grill and spatula.

bros... what you got recipe wise for a nicely layered lasagna? never had a homemade one before tbh. But def. wanna try to make that and a pizza this week!

How much work do you want to do? I don't share my lasagna recipe, but try Mario Batali's on Food Network. It's rock solid.

FMB is all Garfield at protecting his lasagna recipe...

http://www.fotomage.com/img/fun/garf...-lasagna01.jpg

:thumb::thumb::thumb::thumb::thumb::thumb:

It's one of only three recipes I won't give out (the other two being chili and barbecued beans). And my lasagna is the best of the lot.

Perfect! :thumb:

pioneer woman has a great recipe.

Last night I cooked two pork tenderloins that I had marinated for 48 hours in Lawry's Herb and White Wine Marinade. At first it smelled just like Kraft Italian dressing but it changed over time.

Prior to cooking, I let the tenderloins sit on the counter in the tupperware for 45 minutes to get to room temperature then I took each one and dried them off with a paper towel.
I first heated my stainless steel pan to high and added some canola oil. Once hot, I added the two tenderloins to sear all over. Took about 12 minutes. At the same time, I turned my oven on to 350 degrees to preheat. Once I seared the tenderloins on all sides, I added back the leftover marinade they had soaked in back into the pan and stuck the whole pan into the oven for roughly 22-24 minutes.

Once they were done, I took them out of the pan to rest and put the pan back on the stove to make a sauce.

I took at least a cup of white to deglaze, added two tablespoons of butter, and two heaping tablespoons of Harris Teeter's Green Olive and Tomato tapenade into the pan. Cooked for about 12 minutes to reduce and burn off the alcohol.

I then cut them into 1-2" chunks and poured the sauce over.

This dish was better than any pork tenderloin I ever got in a restaurant. I have tons of leftover and the only side dish I made was Cannellini Beans with a splash of Tabasco.

So simply but so damn good! I even impressed myself. :thumb: :p

http://i5.walmartimages.com/dfw/dce0...2d2fc22.v1.jpg

http://ct.mywebgrocer.com/legacy/pro...DJ/7/15427.jpg

:D at the new tag.

Admitted food snob. But is it because I won't give out my recipe? If I give out my recipe all willy nilly, then it wouldn't be special.

I will give a few tips I've learned though. Fresh pasta, bechamel instead of ricotta, **** cottage cheese, good blend of cheese, homemade sauce, fresh herbs over dried.

I did not make that tag. Then again, I've chosen to not make any tags, but I'll assume it's because you're holding back in your relationship with this board and awesome food.

So I will have to deal with more frozen lasagna because you won't share something the world might benefit from.

You and Buzz can enjoy a Stouffer's lasagna.

But seriously, I told you, that Mario Batali recipe is great. I've made it, it's outstanding.

Stouffers is the good stuff, but we usually do Chef Boyardee/ Buzz

haha thanks for the info

Canned or personal size?

i normally get the family sized one... make the top cheese very nicely melted and almost crispy.. love it

Why not just show up at Casa de'FMB and call it good? :spock::spock::spock::spock::spock:

I'll be out fishing. Going to BBQ out there, not sure what everybody is taking but I'll be making Guys chicken wings with salsa verde.

Bring it.

Tonight I grilled baby lamb chops, grilled roma tomatoes with olive oil, and did a stir fry of asparagus, white onions, mushrooms, scallions, soy sauce, sesame oil, minced garlic, and ginger.

The stir fry was fantastic, the lamb chops very good just a tinge too rare, and the roma tomatoes very sweet.

Of course had some red wine to drink

:thumb:

Very nice.. Very nice...

LOL! bunch of pricks... ROFL

I've got a 4 egg omelette with ham, cheese, onions and peppers tonight.

ice cream -- I was a bad girl today!

So you treated yourself?

Pre-close

http://i.imgur.com/uYOyeUU.jpg?1

Yum... Great dinner!

I had Jacks pizza and a side salad, you know how hard that is to find in a can?

I use this on my veggies a lot for certain dishes.

http://i5.walmartimages.com/dfw/dce0...c76bff9.v1.jpg

Looks good, those veggies look like they had the perfect crunch. You prefer the Teflon over cast iron?

Nothing beats cheap non-stick for eggs. Nothing.

okay, just asked?

I was just emphasizing since its expected that I'd support the cast iron. :)

But really. Cheap nonstick for eggs. The cheaper the better. You want no texture in that pan.

Heh, my pan has no texture. but I will send it to you to season, I'm going to need it back yesterday.

Cast iron? If I season it, I keep it.

Best stuff for micheladas

Yup. Use it for those all the time. :thumb:

stainless

Nope. Cheap nonstick.

Wow that looks damn good. Omelet to me is the hardest breakfast egg to make. I either get the raw egg when I turn or to brown and dry on the bottom. I gave up and just go to Corner Cafe where they make my favorite chorizo sausage omelet.

Eggs chirping early this morning for breakfast.

Stop at Gates and Jack Stack.

Both were pretty good. Burnt ends at Gates and pulled pork at Jack Stack.

Good thing you got the burnt ends at Gates Jack Stacks BE suck ass. I always hope someone in the restaurant knows the Heimlich when I eat there.

Truth.

Jack Stack is for people that eat BBQ with forks.

THAT'S why Saudi Arabia is looking to hire eight new executioners - for people who eat BBQ with forks.

Nope. No polytetrafluoroethylene.

Oh no, I wouldn't go near tin foil. You forgot.

Making a pork sirloin roast in the oven tonight. Fresh Rosemary from the front yard. Rosemary takes absolutely no skill to grow. It's on the automatic drip cycle with my other desert plants.

Creamy Dijon Chicken with mushrooms over rice and peas. Blue Cheese salad.
Had a carrot ginger cashew soup as a first course.

Now this is a burger. You ambitious types might give a try.

<iframe width="560" height="315" src="https://www.youtube.com/embed/Hq2kmbI_1EA" frameborder="0" allowfullscreen></iframe>

Will try, but will have to alter it a bit; perhaps using a Red Bull can and a 1/2 pound of burger meat. I don't need to die because of one meal!

Also, please note the brands of beer Mr. Average-Joe was using. Not that they're bad, but usually people who identify with that kind of outfit drink a less upscale beer.. Then again, it was in a can!

https://www.yuengling.com/over21/ove...engling.com%2F


Yuengling is very good beer. I had when we went to Puttsburgh last year. Only brewed in Penn.

It is... My point was that it's more of a specialty beer, and biker-wanna-be's usually stick to the more grass-roots Bud and Miller lines. We should ask those biker folks in Tejas..

But hey, it's good beer...

Is that your own presentation? If so, very impressive.

Those guys have a pretty big following in the BBQ world I don't know if they are bikers or hillbilly's but really how does it matter? There shit looks good to me and that's all I care about. Also Boulevard or Buckhorn I dont care what beer anyone drinks.

Oh, don't get me wrong, they're awesome, I just think they're more uptown than they let on..

And that's fine because their stuff is awesome..

yes

A friend bought me this cookbook this week, Kevin Gillespie's Fire in My Belly. I've been flipping through it the past few days. Most of the recipes are decently complex, and he calls for some hard-to-find ingredients, but I'm really stoked to try some of them out. A couple features I really enjoy - he includes plating recommendations, which I appreciate because presentation is an area I really struggle with. He also includes a seasonal index, so you can cook according to what's fresh in the market.

mom was a little down.. so i made her a quick scrambled egg with a dash of cumin/bacon/hash brown/pancake

quickly realized...

i suck at making pancakes.. at least quite tasty ones..

heeeelppp

I don't remember the brand, but I buy my mix at Costco and add whipping cream, cinnamon and sugar to them. Not too shabby.

I cook mine in oil in a pan and it gives some crunchy outside texture but soft inside texture that is to die for, IMO.

I'm good with the bisquick pancakes. Am I missing out?