Three things:
1) The Hollandaise Shmear experiment began on Tuesday, and waited in the fridge until today.
2) Also on Tuesday: I started a 36-hour run of baby back ribs at 142℉. Those emerge imminently.
3) it's/its, in quoted parenthetical. Not autocorrect. Actual misspelling. *sigh*
1) The Hollandaise Shmear experiment began on Tuesday, and waited in the fridge until today.
2) Also on Tuesday: I started a 36-hour run of baby back ribs at 142℉. Those emerge imminently.
3) it's/its, in quoted parenthetical. Not autocorrect. Actual misspelling. *sigh*
Reposted from
Howard Tayler
Per last week's thread about the pedigree of the Egg McMuffin (it's parents were the need for a convenient breakfast menu, and the idea of Eggs Benedict) I have successfully made a Hollandaise spread that tastes exactly like Hollandaise without being runny.
Comments
When they emerge, I'll rub them with something (dunno what yet) and then broil them under some barbecue sauce.
My seasoning game needs work, obviously, because I stopped eating when I was full, rather than eating until I was too tired to keep going.
Sad I missed this batch.
Also, middle age comes for us all, in the belly capacity department.
The dead who have nothing better to do than watch me cook? They're obviously in the Bad Place.
Sorry. I just really miss him.