Text 16687, 99 rader
Skriven 2008-11-21 21:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Flares above Yellowkn
=================================
-=> Quoting Burton Ford to Jim Weller <=-

 BF> satellite Flares

 BF> skies were in daylight.  I made myself a note

Thank you!

 BF> 21 Nov  17:14:45  -2  16°  210° (SSW)  36.0 km (E)  

I missed tonight but will keep the list handy for the future.

Since you like Diner breakfasts I thought you would enjoy reading
this even if you never make it.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Paprika-Spiked Home Fries With Poached Egg
Categories: breakfast, potatoes, eggs, chilies
  Servings: 4

    3/4 lb Yukon Gold potatoes (2-3
           medium), scrubbed and cut
           into 3/4 inch pieces
      3 TB unsalted butter
      1 sm onion, finely chopped
    1/2 ts paprika (or substitute
           garlic powder)
    1/2 ts table salt, or to taste
           Ground black pepper
      2    eggs
      2 TB white vinegar

"The more stirring, the less brown. And brown is the whole point."

Because sometimes, this is all I want to eat for dinner, home fries.
And I say there's nothing wrong with that. Deeply crisp, creamy
chunks of potato seared in butter; sticky caramelized onions hiding
under each bite; a dusting of smoky paprika and black pepper. And to
bring a little protein to the party, why not a poached egg and its
flowing, unctuous egg yolk? Nature's free sauce.

The secret to home fries depends on who you ask. All said, I'm in
the precook camp, parboiled or microwaved, and I always make sure to
use Yukon Gold or another firm, waxy potato so they don't fall
apart. I recently read about cooking the onions separately so they
don't interfere with the whole purpose of breakfast potatoes: the
crud. Don't mess with the crud. And speaking of crud, one other
secret. Walk away. Don't touch those potatoes. Leave the kitchen if
you have to. The more stirring, the less brown. And brown is the
whole point.

1. Arrange potatoes in large microwave-safe bowl, top with 1
tablespoon butter, and cover tightly with plastic wrap. Microwave on
high until edges of potatoes begin to soften, 5 to 7 minutes,
shaking bowl (without removing plastic) to redistribute potatoes
halfway through cooking. Alternatively, do not chop them and boil
for 8 to 10 minutes, drain, and chop once cool enough to handle.

2. Meanwhile, melt 1 tablespoon butter in a 10 or 12-inch skillet
over medium heat. Add onion and cook until softened and golden
brown, about 6 minutes. Transfer to small bowl.

3. Melt remaining tablespoon of butter in now-empty skillet over
medium heat. Add potatoes and pack down with spatula. Cook, without
moving, until underside of potatoes is brown, 5 to 7 minutes. Turn
potatoes, pack down again, and continue to cook until well browned
and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue
cooking, stirring potatoes every few minutes, until crusty and
golden on all sides, 9 to 12 minutes. Stir in onion, seasonings of
your choice and salt and pepper to taste.

4. When potatoes are about ten minutes off, bring a small pot of
water to boil, and add the vinegar. Turn the heat down to a very
gentle simmer and slide the eggs into the water (I use a ladle
technique). Guide the eggs back into a compact shape if needed. Cook
just until the whites are completely set, 3-5 minutes

5. Taste the home fries for seasoning, and dust with almost all the
paprika. Remove to two plates, top with the egg and sprinkle
remaining paprika, lots of fresh black pepper, and a sprinkle of
salt.

Adapted from Smitten Kitchen

Posted by Blake Royer

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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