Thursday, November 11, 2010
The perfect egg or I just wanted some Kimchi Fried Rice
It all started because Dr. Food was going out to a business dinner. Yeah, I am sure he is wolfing down some huge old steak and a cocktail or two. Me? I am left with food scraps (well, not really but I want you to feel sorry for me). I decided to make Kimchi Fried Rice. It is my standard when the big guy is out of town or eating at some fancy shmancy restaurant (well again an overstatement since he was going to Burlington, MA to eat) and I am watching "Mystery Diagnosis" (shut up, I usually watch less intellectual things when Dr Food is home....like reruns of Seinfeld and stuff like that). Ok, I will get on with it.
First off let me tell you that we have pretty much taken all processed food out of our diet. We eat only brown rice and grains. We eat wheat pasta (ew, I really still don't like it). Anyhow, I sorta snuck some of the white rice in tonight.
PLEASE, I know that Dr Food is gnawing on a steak as we speak (well as *I* write) and I KNOW that he goes for Chinese Food for lunch when he "forgets" his turkey sandwich at home. So I also felt justified in sneaking in some chorizo into my Kimchi Fried Rice. I am getting to the egg part of this post. Before I do lets just say that this was a very "international" dinner. I think the next time I make it I will use pastrami instead of chorizo. It would be GOOD. Pastrami, and Kimchi and rice...with an egg on top.
Did I mention that I hate this rice cooker? I want the fancy Zojirushi one. I enter contests on blogs to win one but I never do. This is because I don't have a publicist and I am not very popular. So, ya know...
oh oh...I know what I wanted to tell you. I used scapes that I froze this summer. How cool is that?!
I went to my Jacques and Julia book (it is autographed by her before she died and everything. It has the wrong name but that is ok). I looked up how to poach an egg. She tells ya (I didn't want to listen to Jacque because I am Julia's girl) to use a canning jar rim if you don't have an egg poacher. Um, yeah, like I have an egg poacher sitting around.
So, I followed her directions and dropped it into the boiling water.
Looking good! I love you Julia (but I refuse to make your beef bourguignon because of the horrible movie I watched).
And then this is when it took a turn for the worse.
Then I took it out and it was perfect. Well sorta. It kind of stuck to the paper towel (YES, JULIA said to drain it on a paper towel! Maybe it was Jacque that said it. I shouldn't have listened if it was Jacque.)
It was actually amusing that when I tried to move it forcibly it did this kind of cool thing and just separated.
On to Egg 2. The perfect FRIED egg. Julia had no advice for this one so I turned to Joël Robuchon. He is French and he knows everything. Hey! another culture to add to my multicultural dinner. Portuguese chorizo with Kimchi Fried Rice and a French Egg on top.
Ah, pretty egg! Wait...wait... FLIP!
Damn. Lets try again.
GOOD ENOUGH. Not really since all the blog posts that I see on the "Popular" sites have perfect eggs. I mean PERFECT. I know they must sit and make one egg after another for it to look like that but *I* refuse. I have my limits and 3 eggs is it!
I just threw the other stuff together and cooked.
There ya have it.
Dr Food is gone so I can eat what I want Kimchi and Rice
2 C cooked rice (I won't tell if you don't use brown rice)
2 tsp garlic (I used scapes)
1C Kimchi + juice from Kimchi
Any kind of protein you want....I use chorizo for the kick but you could use anything. Next time I swear I am going to try pastrami
Egg (or eggs in my case....as many as it takes to get a good photo)
Brown the garlic and protein and add kimchi. Cook for about 5 minutes and then add rice. Cook and top with any kind of egg you like as long as it is "perfect".
Um, I told you my Gammy is a little "different". She is really very nice just a little ....you know..."confused".