Conquer Club

Let's eat.

yes. am going to make some potato salad now, i think.

Neighbor just gave me a box of fresh brown eggs with shit all over them to prove their freshness

So what's the diff between sunny up and runny sunny up? Ordered overeasy or sunny up my whole life and never have been asked "You want that sunny runny, asshole?"

But poached is my absolute fave...it typically pisses off restaurant cooks tho.

And you forgot basted....mmmmmm.....

i assume he meant by runny that the yolk was just that : still runny. also, the white portion may still be a little translucent, as well.

My dad quit getting sunny side up at the place he practically lived at because they under cooked them. He found them too runny. I did not mind.

I guess I could have specified, his uncle used to cook sunny side up until the yolks were dried out. I would not complain but I did not love them that way.

Probably should have went with, sunny side up soft and sunny side up hard.

I ruined the whole thing by rushing.

My wife does great poached eggs, served over cream chipped beef (S-O-S). I like cheese on mine. Her Dad called it "poor man's Eggs Benedict."

I have to talk her into making some REAL SOON...!

Oh man JP....yer killin me here....

*drools*

Do you live in oregon??

I would call a hard fried egg, up or down, a fried egg. Like in a fried egg sanny...

Sunny up, by definition (here), is runny. I guess it makes sense to differentiate tho, since we say over easy, etc....

My family's signature go to are Popeye eggs from my grandad. Cut a hole in bread and fry an egg in it over easy.....

Oh, and shout out to my years in hawaii...egg on spam on hash browns covered in brown gravy...mmmmmm...have that weekly.

I was considering eggs in a nest, I figured there were probably lots of other names for them.

Your Hawaiian dish sounds a bit like Loco Moco. I often put eggs on top of hash browns sometimes with meat. Shake some tobasco on it and maybe ketchup.


I hate to edit but have to fix the tobacco auto fill.

I quit smoking.... no tobacco for me, sadly....

And that is NOT a loco moco. Loco Moco is rice, burger patty, egg, brown gravy. Fucking locals kick yer haole ass for that disrespect

So far every island I have been to locals love me.

Stupid auto fill, I don't even chew tobacco.

I would rather have an egg on hash browns than rice but sometimes egg on rice is ok. Ground beef patty is much better than spam.

However, I have been disappointed by Loco Moco a few times.

Yeah, never had one, because SPAM. You heathen.

I'll eat spam I just usually have not enjoyed it.

It's better cooked.

Anyway, I actually have a topical question.

I like to keep some hard-boiled eggs on hand for random snacks and/or for dressing a salad.

Used to make 8 at a time, but usually found the last couple went bad before I got around to using them, so I trimmed back to only making 5 at a time. They stay good now, but only 5 at a time is rather inefficient from a production line point of view.

I was reading on one keto website about a broad who makes 12 at a time, but doesn't peel them. She says they stay good three times as long if you don't peel them. Does anybody have any experience with this method?

We boil them 4 at a time since buying this.

https://www.amazon.ca/CattleBie-Breadma ... N6Q66KG90N

We tend to refrigerate them in the shell. However you poke the shell before you start it because it actually steams them. I'm not sure how the tiny hole effects their longevity. Plus we only make four so, so far I have not had one go off.

jonesthecurl wrote:It's better cooked.

So far the only way I have had spam in a manner I like, is in the spaghetti from Jollibee, the sweet sauce overpowers the flavour. You can't tell the spam bits from the hot dog wiener bits. http://jollibeecanada.com/menu/

So far every island I have been to locals love me

Wtf is this? You obviously lead a very sheltered tourist life. .

Back to spam...it is a staple there. Largest consumption per capita in the world. Mcdonald's has a breakfast with spam for gods sake. .lol. Musubi in every store. Anyway, obviously personal taste...that spaghetti sounds heinous

Duk, I've read that once hard boiled, a week is about it. Shell on helps as membrane protects from bacteria.

I live in Virginia, KoolBak.

And I enjoy eggs over easy (cooked in butter, since we no longer keep bacon fat around).

We have started to enjoy them with corned beef hash. Good, quick, and easy meal.

JP

KoolBak wrote:Oh man JP....yer killin me here....

*drools*

Do you live in oregon??

I would call a hard fried egg, up or down, a fried egg. Like in a fried egg sanny...

Sunny up, by definition (here), is runny. I guess it makes sense to differentiate tho, since we say over easy, etc....

My family's signature go to are Popeye eggs from my grandad. Cut a hole in bread and fry an egg in it over easy.....

Oh, and shout out to my years in hawaii...egg on spam on hash browns covered in brown gravy...mmmmmm...have that weekly.

We make a dozen at a time, eat 2 right away and then 2 or so a day after that. I leave them shell on in the fridge. Cooked by the method recommended by America's Test Kitchen (boiled water, shut off once the eggs are added, 12 minutes; I do 13 because a little bit of the grey is less scary to me than the little bit of runny yolk left over). The key is adding eggs to hot water. The cold water method ruins the shell, makes peeling them a pain.

Although I usually eat them sprinkled with chili powder and too much salt and pepper, so they're probably not all that healthy anymore.

Tough to beat an egg fried in butter in a cast iron pan for some reason, delicious.

KoolBak wrote:So far every island I have been to locals love me

Wtf is this? You obviously lead a very sheltered tourist life. .

Yes, of course. As for Hawaii, Most of the time it's been Maui maybe six trips?, Oahu x 2, Lanai, and the tiny airport by the leper colony on Molikai with a c-172. We did not see anyone there and were not alowed off the airport. I flew over Kaholawe in the Cessna but at the time you needed special permission to actually go there.

Last year we were about to go to the big Island when they started closing everything. I still would have gone but I did not want to get stranded for a while and frighten the rest of the family.

You're right though, I have never been to McDonalds on any of them.

The only time that stands out when a local anywhere in the world expressed themselves negatively was at Les Planeurs de Puivert en Quercorb. My fault, I showed up unannounced, my French skills were sorely lacking, and my anti social wife wouldn't get out of the car. One of them folded his arms, tried telling me off for being an Anglaise Canuck and the crowd turned on him.

I'll take it as yet another win since it was about 15 - 1.

JP....you're speaking my language brother. Always wanted to see Virginny and West BY GOD Virginny...hang with the cool peeps in the hills

35 times to hawaii over 50 years. Family and friends live there...several lifelong buds that are local born and raised. As a rule, they understand tourism powers the economy. The average tourist is exposed to the insular layer of locals who are decent and nice. The real population pretty much fucking hate us

Similar note, there's a new poke restaurant that just opened by me and its killer! Yay!

EGGS!!

They hate tourists because when they serve something, some tourists like to tell them how it should really be made. "You make this wrong. I eat it all the time over in Hana and..."

Reminds me of Barpa Bill's in Banff. He makes so many great meals. His salad is quite good and the chicken wings were particularly excellent. One day I had to ask. "Why do you call it Villiage Greek Salad on your menu?"

Turns out, some lady decided to lecture him on why it could not be "Greek salad" because of an ingredient she figured should never be in a Greek salad, so he decided to change the name, making it easier to say, that's how it's made in my Villiage.

When I get fed, rather than question any ingredient substitutions, I dig in and look like I love it. Even if I don't because I got blind sided by someone adding mushrooms.

The only problem I have had, are things like trying to miss pronounce poivre vert at a French pizza place, instead of pointing it out on his list, and not knowing the rule at an Italian house. You have to bite something and leave a piece of it on your plate, other wise even if you're about to hurt your self by eating too much, they think you're still hungry and continue to say, "Eat."



So far the Poke places I have tried here have been disappointing. Oh well, I'm too stubborn to quit trying them.

In Greece, the standard salad is the 'Horiatiki', which is a word for 'village'. I suspect that's the reason for the name.

No, Dimey, that's not what I reference at all.

They hate us there...on their island...their roads....their beaches, and that shit is all aimed at tourism. Biting the hand that feeds you in its truest form.

Anyway.....EGGS!

If I ever find good poke here I might try it with an egg on top.

Also hash browns with beans and an egg on top is delicious!

Good Joke, with great illustration, too, DY....LOVE IT...! LoL...!

JP

DoomYoshi wrote:We make a dozen at a time, eat 2 right away and then 2 or so a day after that. I leave them shell on in the fridge. Cooked by the method recommended by America's Test Kitchen (boiled water, shut off once the eggs are added, 12 minutes; I do 13 because a little bit of the grey is less scary to me than the little bit of runny yolk left over). The key is adding eggs to hot water. The cold water method ruins the shell, makes peeling them a pain.

Although I usually eat them sprinkled with chili powder and too much salt and pepper, so they're probably not all that healthy anymore.