Tag: Eggs

Underwood Or Underworld?

LIFE 1949

While a tiger might seem a reach to sell Frosted Flakes, Satan selling pork products make even less sense, especially in 1949, when prayer still existed in public schools. I get it; it’s “deviled” ham, ground and spiced. But I don’t like my ham ground. I like it in thin peppery deli slices, like the ones I purchased this morning.

Deviled eggs, yes. Deviled ham, no.

Canned kipper, tuna, oysters–these I’m fine with. I can see their bony spines. I know it was one sardine I’m eating, not a grind of the worst parts of the pig, processed from 1000 swine into one little can.

Cracked.com reviewed several potted meats, referring to the “coating of newborn-esque vernix” that covered the moist meat (shudders). I hope the reviewer was compensated generously.

I know some of you eat Spam (ground pork shoulder–mostly) but I fear it’s full of hooves and tails. Maybe that’s why Satan makes sense for deviled ham; he has cloven feet. Jesus certainly couldn’t be the pitch man; he never even tasted pork because he was Jewish. And you can’t fashion a newborn manger Jesus out of deviled ham. These could use a little more paprika.

keyingredient.com

Fixodent And Forget It

The Joy of LIfe by Kunhardt
The Joy of LIfe by Kunhardt

For the folks in Amsterdam who are neither potheads nor prostitutes, fun is often had by an affable after-dinner egg-blowing game. However, one woman blew so hard that her false teeth flew out of her mouth and landed on the table–to the delight of those around her.

For more on egg-blowing, visit last year’s post.

For more on keeping dentures in place, Fixodent and forget it.

How Not To Freeze Your Eggs

AmsterdamEggBlowers-001

This blowhard Dutchwoman is participating in an after-dinner sport called Eieren Blazen, or egg-blowing, the antidote for a meal rich in beef and potatoes. Amsterdam egg-blowers spent the evening, sitting on their hands and blowing toward the goal. Think you might fall into gluttonous sin tonight? No problem. We can burn off those calories. Simply fetch an empty eggshell, a billiard table with two goal nets, a dozen pals, and away we go.

AmsterdamEggBlowers-002I know it sounds farfetched, but could that be Morey Amsterdam actually IN AMSTERDAM, bug-eyed and diminutive in the cardigan?

http://news.kjosy.com/

http://news.kjosy.com/

Guy Fieri and Odium Ova

The truth is, I couldn’t find a word meaning hatred of eggs.

This post is not to slam the Captain of Flavor Town (the media has done that enough lately), his spiky bleached highlights, or his two different shirt styles (the Charlie Sheen character on 2 1/2 Men, which is essentially the Kramer shirt from Seinfeld–or the one with flames that always makes me want to launch into a rendition of “Greased Lightning.”) I genuinely enjoy the show, and I don’t want Food Network to “disappear it” the way they did Throwdown with Bobby Flay. At the end of each show, Bobby would inquire, “Ask yourself this? Are you ready for a throwdown?” I speak for many American women, when I answer affirmatively. Yes, Bobby. Yes, we are.

Sorry, back to Guy. My concern is that a purported connoisseur of diners, one-third of the show’s title on Triple D, should love eggs. Not even just LIKE eggs, but love eggs. Incredible, edible eggs are what make or break a diner. How can one so vocal of his abhorrence of them possibly assess the merits of any establishment whose reputation rests on its ability to prepare eggs?

egg tomato.gif

Does he have a right to detest eggs? Absolutely. Everyone out there loathes something. I’m not keen on ketchup-swathed meatloaf or plastic-y processed Kraft Singles. And I imagine there exists a Gentile somewhere who doesn’t like bacon, perish the thought. I suppose my beef with Guy is that eggs are so versatile. I get it if you don’t like sunny side up, if you don’t want a runny yolk hardening up in seconds on your plate. And I accept that egg dishes cool down very quickly, so you’ve got to shake a tailfeather if you’re going to consume them, and not dawdle about. But there are so many options, so much variety to choose from. It’s the first question your waitress asks. “How do you like your eggs?” Scrambled, hardboiled, poached, over easy, over hard. Oh, what about eggs in a nest? Where you put the egg inside the toast? I’ve seen this done with a heartshaped egg inside the bread. Just precious.

Maybe I didn’t grow up in Flavor Town, but I did grow up in Austin, aka Brunch City, USA. Every weekend, we ate brunch. It was a given. We never tolerated a restaurant waiting list (we’d stomp right back to the Nissan Sentra and go elsewhere), unless it was for The Omelettry. It was worth the wait, worth the smell of patchouli wafting off aging hippies reading The Chronicle under ball moss-infested oak trees, worth the teensy graffiti-riddled bathroom with Jenny’s number on the stall. A broccoli sour cream omelette with gingerbread pancakes! Or maybe migas? Scrambled eggs with onions, tomatoes, cilantro, jalapenos, cheese, and tortilla strips, with a side of black beans and home fries. THAT is what’s really money, Guy! Eggs.

Nevermind how protein-packed eggs are or however high in cholesterol, and ignore the superiority of free-range chickens; it’s about TASTE. Why would anyone’s tastebuds say no to eggs? Even my eyes love eggs. I’ve actually ripped a page out of Martha Stewart Living just because the photograph of deviled eggs was so simplisticly beautiful: just smooth scooped-out egg white filled with gorgeous pilloy yolk, sprinkled with paprika. Sigh. Even my April 2011 Food Network Magazine has a two page spread of “All-Star Deviled Eggs,” with recipes from a dozen notable chefs. Guess who’s not represented? Go figure.

Nonetheless, Guy has a standing invitation to my home for brunch. He can fuel up on bacon, biscuits, and hash browns, and wash it down with freshly-ground coffee. And when I try to entice him with a plate of delicious Tex-Mex migas and he politely declines, I won’t be offended. Flabbergasted, but not offended.

%d bloggers like this: