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@poachedeggporn-blog
Welcome to garage culture in Dearborn, Michigan, where Arab-Americans are openly radicalized (over who loves this country even more), deeply divided (over which team to root for) and secretly plotting about a controversial religion: football.
More of this.
Robert Gagno is a pinball savant, but he wants so much more than just to be the world's best player.
Bondage.
File this away for the next time you think your splooge is fancy.
(via A Top French Restaurant Serves The Most Exquisite Egg Dish In The World)
It’s no secret that his three-star Michelin restaurant l’Arpège in Paris is a mecca for fine dining, but it’s his signature “l’Arpège Egg” — a genius take on oeuf à la coque — that continues to entrance diners.
Passard originally called this signature dish the chaud-froid oeuf or “hot-cold egg” because of the contrast between the warm, poached runny egg yoke, and the sherry vinegar-infused whipped cream he adds at the top.
The dish — now called the Coquetier “Maison de Cuisine” on the restaurant’s dinner prix fixe — is made from high-quality eggs from a farm in the Loire Valley of France. The fresh eggs are carefully decapitated and the white yolk is drained off to leave only the unbroken yellow yolk.
The eggs are then simmered in a water bath until just before the egg sets, and subsequently sprinkled with chives and crème fraîche whipped with aged Sherry vinegar. Passard adds a touch of Canadian maple syrup and fleur de sel (hand-harvested sea salt) to finish.
The magic of the dish really occurs when diners dip the spoon into the egg, and the flavours of the warm, runny yolk combine with the cold crème fraîche and vinegar while mixing with the sweetness of the syrup.
Warm and cold. Sweet, sour, and savory. Delicious.
It’s a deceptively simple-looking dish that seems to be a poached egg set on a silver egg stand.
The Story of an Egg | PBS Online Film Festival 2013 (by PBS). They're doing some scary sadomasochism shit.
Asparagus With Poached Egg and Lemon-Mustard Sauce. A gusher.
The washed up porn star who doesn't need that many pills to get it up, and still fits into the magnum-sized rubber. Not that he really like to use them.
(via McDonald's shows how Egg McMuffin has changed over the decades to mark 40th anniversary)
Morning glory from a darker, greasier era—when the liquor store was right next to the drive thru.
(McDonald's shows how Egg McMuffin has changed over the decades to mark 40th anniversary)
duck fat hash poached egg skillet bacon jam
I count three species of animals representing.
Grilled ramps with polenta, njuda, steamed egg. A tender re-enactment of that 29-hour fuck session the seven of us had last spring at that Howard Johnson upstate.
Raw. Uncut. (With grated wasabi.) BIG in Japan!
These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks. Jean-Georges Vongerichten makes his practically pourable, with tiny, fluffy curds, all without using excess butter or doctoring them with heavy cream. Instead, he does as his mother taught him: He whisks eggs continuously in a saucepan over medium-low heat until they achieve a texture like soft polenta. At Jean Georges in New York, he serves them in eggshells topped with whipped cream and caviar.
Yes, whipped cream.
THE ARCHITECTURE OF AN EGG One large egg weighs about 2 ounces, has 74 calories, and is made up of many interconnected parts. Here's a look inside.
Why You Should Stop Ordering Egg White Omelets
Would you eat pussy without licking the clit?
Yolk: The yolk delivers three-quarters of the egg's calories and nutrients and contains the proteins that create emulsions like aioli. Chalazae: A pair of twisted cords that anchor the yolk in the center of the egg. Inner White: The white is 90 percent water; the remainder is mainly protein. Thicker and firmer than the outer white, the inner white cushions the yolk and will appear cloudy when very fresh. That's a good sign when making souffles: Fresh whites make for more stable foams. Outer White: Picture the profile of a fried egg and you'll recognize the thin outer edge of the white, which cooks more quickly than the center. Older eggs have a higher proportion of this thin white. Eggshell: The permeable shell has up to 17,000 pores, which is how the egg loses moisture over time. It's also how it picks up refrigerator odors, so store your eggs in the carton they came in (or make like the French and store in a jar with truffles).
1. Use leftover rice to make fried rice with vegetables. Drizzle with sesame oil and top with an egg for an easy bibimbap. 2. Toss spaghetti with olive oil, herbs, and Parmesan, then add a runny egg; the yolk will create a delicious, creamy sauce. 3. Start with quick grits, add grated cheddar and chopped scallions, and stir the poached egg through. Hearty and savory. 4. Dress a sturdy green like kale or escarole in a mustardy vinaigrette. It's the ideal foil for a warm egg, especially with crispy crumbled bacon on top. 5. Reheat leftover tomato sauce. Nestle a warm egg in the bowl; serve with crusty bread.
6. Recreate vintage bukkake scenes using asparagus, black spring radish and very runny yolk.
Barely Legal or Mature? "Drop an egg into water. If it sinks, it's fresh--perfect for poaching and souffles. If it stays submerged with its wide end up, it's older but good for most uses. If it floats, toss it."
It's not the size of the egg, but the technique you use to poach it.
