I trust there’s nothing unusual in making an egg and salami sandwich for dinner. I put mine on toasted baguette or pita, some mayo, arugula, some hard or genoa salami, top with plain whipped fried egg, onion and sliced tomato.
The odd bit is that I boil the salami slices to heat them through and melt off some of the fat. Pat them dry with a paper towel. Then build the sandwich while everything is still warm.
So what’s an odd way you have of preparing or eating something otherwise mundane?
Homemade pizza using toaster and microwave. Take a couple of slices of bread and drop them in the toaster at its lowest setting. Toast, and when done leave the in the toaster a while. (The idea is to dry the toast out).
Slice up an onion. Drizzle with a little oil. Repeat process with toast.
Microwave the onion until cooked. While it’s cooking, slice up some cheese. Needless to say, repeat process with toast. Mix tomato puree with the cooked onion.
When the toast is done and suitably dried out, layer it with the onion/tomato*, anchovy paste and cheese. Microwave until the cheese is completely melted.
I promise you, this works very well.
j
(*) - and of course, if you wish, capers, olives, etc.
What’s a whipped fried egg???
I made Turkey Pot Pie tonight. Thickened it up with Buttermilk pancake mix. It’s still in the oven. I’ll let you know how it turns out. Spoiler: It’ll be fucking awesome!
Extra fluffy plain omelette. Really beat those suckers.
Interesting. I would have called that some variation on scrambled eggs (like maybe super-scrambled) rather than a variation on fried eggs.
I think it’s regional. First, does ‘scrambled’ refer to what you do before you cook it, or while you cook it? I think there’s some variation on what people perceive that part of the name to refer to.
I learned from my grandfather to order eggs “fried, over easy”. But that lead to consternation from a waitress who followed up with, “do you want them fried, or over easy?” which I answered with a befuddled, “yes?”
In that establishment, at least, a fried egg was beaten, then cooked all in one go without stirring, turned over, folded in thirds, and served that way. I would call that a plain omelet (another diner snafu happened when I assumed omelets included cheese by default, and was disappointed in my onion, ham, bacon omelet with no cheese). ‘over easy’ to them was not a category of fried egg.
Odd cooking “process” I guess…
I got behind on dinner preps and needed to thaw some chicken breasts quickly. It takes an hour or more in a cold sink of water (in ziplocks), and my microwave thaw cycle tends to cook the edges, so I tried something new.
I double bagged the breasts and tossed them into the hot tub. After 20 minutes of being churned and zoomed around by the jets I scooped them out – thawed and ready to cook. They went directly onto the grill a few feet away and were delicious. Yes I know we’re supposed to thaw in cold water but figure as long as they went directly to a hot grill there should be no problem.
Sincerely,
pullinGyver
You can sous vide in bulk in there.
I’ll be damned… I learned a new term for something I’ve been doing already. Had to google it, but never knew there was a name for “cooking stuff in baggies”. Thanks!
At deer camp, we make ziploc omelettes. Put eggs, onions, cheese, etc. in a ziploc and boil them until done. I prepare a bunch of these and toss them in the cooler before leaving for camp. Each breakfast is simply boiling a few bags and emptying them onto a paper plates. Along with plastic utensils, it ensures there is zero cleanup each morning. The result is surprisingly good.
A fried egg isn’t ever beaten, what kind of place was that? I suppose that scrambled eggs or omelets are nominally fried in a pan but the food called fried egg is a whole egg cracked into a pan, unbeaten, with distinct white and yellow edges.
Yes - I went to a fancy restaurant in Bermuda while on vacation and ended up with half a steak left over from that meal. I had a refrigerator in my room to keep it in, but no microwave, so the next day I needed to figure out how to warm it up. I ended up heating some water in the coffee maker, putting the steak in a ziploc (I always carry a few in my luggage), pressing the air out and putting it in the bottom of the ice bucket. Poured the hot water in, covered it with the lid and waited 20 minutes. It came out great!
Jailhouse cooking at its finest.
There’s a chef who recently posted vids on Tiktok in which he made meals using the appliances in his hotel room. Doesn’t sound like the hotel was too excited to find out what he used their iron for.
I’d like to see how she makes vino!
Nice improv on the road. Earlier in the pandemic when I was going to work but the breakroom was closed, I was craving a warmed meal. I did what you describe only with a rice cooker bowl. Worked great the things like a single burger or hotdog.