Prog Chefs Unite!!!

My Dad just made these really tasty Hungarian patties of Egg, Breadcrumb, Flour, Broccoli bits and seasonings, fried into these crispy discs that are delicious. Think I'll have another 1 or 2 soon.

This one's in honour of the OP, Eric.

Had left-over chilli for my mid-day snack today only to discover that we where right out of tortilla chips. Not wanting to go through the palaver of boiling plain rice just for one person I thought, 'tortilla's are just corn meal, water and a touch of oil so they can't be that difficult to make...' except while I'm refitting my kitchen locating the temporary storage place where rarely used ingredients like the corn meal are currently hidden proved harder than expected and all I could find was half a packet of fine polenta ... at which point I thought to myself 'meh, close enough, at worse I'll end up with some fried polenta to eat my chilli with...' so proceeded to mix a cup of polenta with some warmish water and a dribble of olive oil... and while I couldn't bring it together as a dough I succeeded in forming a soft, albeit very crumbly paste that could be rolled into the requisite shape between two sheets of cling-film. Flipping them into a frying pan proved tricky but from four attempts one managed to hit the oil in a crumpled heap and the second hit the edge of the skillet and fell into the gas flame but fortuitously the final two came out flat and cooked to crispy loveliness. 

Chilli Gingerbread...

We live in the country, and a student gave us a dozen eggs from their farm.  My wife and kids had never had them before- they all agree those eggs were superior.

We go through eggs like mad though because of the cake business.  I never wondered until now how farm fresh eggs might change the taste of the cake. 

Finnforest wrote: My whole life I've been eating regular store eggs and listening to Foodie friends tell me that "you've never eaten an egg until you've had a real farm fresh egg."  In other words, eggs from chicken who run around in the sunshine doing normal chicken stuff.....as opposed to living in steel cages.  So I did it.  Found a farm out in the country that sells "real" eggs and I bought 5 dozen for myself and other family members.  They really are different.  Rather than pale yellow, the yolks are a bright orange color, intense color.  And when you fry them in the pan, the whites do not sit there but seem to puff up with a very clean, almost porcelain white appearance.  The taste is better too.  Hard to describe though.  More earthy, more satisfying, subtly richer.  Supposedly they are more nutritious too, not that I give much of a sh*t about that.  So, I'm now supporting a husband/wife small farm and buying eggs from their Plymouth Rock hens.

A dark stout induced buzz earlier made me hungry.  Hmmm.  Some good bakery buns in the kitchen.  Grabbed some leftover scallops and crab from the fridge and transferred to a bowl.  Small dollop of mayo, chopped onion, zucchini strips, pickle, sweet pepper, greens.  Beat them up until a bit tamed.  Cut the bun and placed under the broiler a couple minutes till it had a perfect brown crunch.  Removed and filled the bun with generous heaps of the seafood salad.  A few drops of sriracha on top.  Pretty decent drunk-food for a quick throw-anything-in-the-fridge on bread moment. 


Edited by Finnforest - June 25 2016 at 22:12

Finnforest wrote: They really are different.  Rather than pale yellow, the yolks are a bright orange color, intense color.  And when you fry them in the pan, the whites do not sit there but seem to puff up with a very clean, almost porcelain white appearance.

It is actually interesting that what they eat influences yolk color http://blog.chickenwaterer.com/2013/03/influencing-egg-yolk-color.html

My whole life I've been eating regular store eggs and listening to Foodie friends tell me that "you've never eaten an egg until you've had a real farm fresh egg."  In other words, eggs from chicken who run around in the sunshine doing normal chicken stuff.....as opposed to living in steel cages. 

So I did it. 

Found a farm out in the country that sells "real" eggs and I bought 5 dozen for myself and other family members. 

They really are different.  Rather than pale yellow, the yolks are a bright orange color, intense color.  And when you fry them in the pan, the whites do not sit there but seem to puff up with a very clean, almost porcelain white appearance. 

The taste is better too.  Hard to describe though.  More earthy, more satisfying, subtly richer. 

Supposedly they are more nutritious too, not that I give much of a sh*t about that. 

So, I'm now supporting a husband/wife small farm and buying eggs from their Plymouth Rock hens. 


Edited by Finnforest - June 11 2016 at 16:47

In the Netherlands, where I lived for 12 years, mayo is the best thing to put on fries, but it has to be Dutch mayo and Dutch fries. It's not nearly as good with American fries and Hellman's.