June 24, 2014 In All recipes, Dairy, Got Nothing But Time, Meat, Noodle/Pasta/Rice

THREE CHEESE MAZEMEN

  MIGHT AS WELL CALL IT, A-MAZEMEN [ezcol_1half] SOMETHING truly unexpected happened this morning. Something that, as far as I can remember, has never before happened to this under-exercised but nonetheless, well-conditioned casing of white-meat.  In the wee hours of this morning as a standard procedure, I rolled over in a complex twist and tango with my blanket and pillows as how it's been professionally done in the past three decades, and in a turn of event, inexplicably

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April 14, 2013 In All recipes, Dairy, Noodle/Pasta/Rice

hot spring egg (revisited) soba

I just got home from a short family trip to the Izu Peninsula in Japan, where they proudly call the home of "onsen", means hot spring.  As usual at times like this, I will leave you with a swift post and a recipe that I have featured before but thought some of you may be interested in an easier technique. A hot spring egg is an egg that is cooked in a constant low temperature and when it's cracked open, the entire egg slides out as one medium-rare perfection.  In my previous post, I talked about how to do this by stationing by the stove and meticulously monitoring the water temperature.  Submerging the eggs in 158ºF/70ºC water for 21 minutes will give you the perfect result, which then I realized is a lot more work than what people are willing to invest in terms of cooking an egg. So here is an easier way

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