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You gonna eat that? Pass it over here.
Eggs! They're haunting you! You'll have a Felliniesque dream of being chased by a giant egg...and wake up in a cold mayo-like sweat...
i would push it off of the plate and onto the floor... are we ever going to get another podcast?
And all my life, I've thought I was the only one who couldn't abide deviled eggs.
I can clean off a whole plate of those things. Delicious.
I thought you meant the breast. Dang.
Aww you're just rejecting the symbol of the feminine. Or something.
If you're familiar enough with the #23 to know you love it -- why not just say 'NO' to the egg when ordering?
for You Egg Woman!http://www.restaurantgirl.com/restaurantgirl/2007/08/centros-truffle.htmlIn the West Village!
Don't ostracize it, oostracize it!
That’s a curious embellishment best explained by the chef’s own predilections.I found him on the internet.Photo.Backstory.
I know what I'm makin this afternoon!
They put it on there because they love you. They wanted you to have a little something extra.
I'm shunning it! Ostracizing it!No. You're just wasting food.:)MadisonMan said... If you're familiar enough with the #23 to know you love it -- why not just say 'NO' to the egg when ordering?
I so agree. Radicchio lettuce is an abomination to the nation. A bitter taste, quite hateful, imposed by the fashion police.Rise up and refuse the repellent radicchio right now.
A mother and child reunion?
If you feel that way about a deviled egg, whatever you do, stay clear of *shudder* curried eggs on toast, an old Friday Catholic favorite.
>curried eggs on toastNow that brings up some long repressed memories.We also had "welsh rarebit", aka hardboiled eggs on white toast with undiluted Campbell's Cheddar Cheese soup poured over top.
get the hard cooked egg (as they call it on the menu) 'to go' and hand it to the first beggar who hits you up for spare change....re radicchio: it's not as offensive as frisee.. does anyone actually eat that stuff? ...they should just stop growing it and grow something that people won't have to pick out of their salad
I believe it's salmon, not chicken breast.
I'm with Hoosier Daddy, knoxwhirled and the other Kevin on this one; I love deviled eggs! I'm not sure I've ever had them in a "non-picnic" situation, though, so it was odd to see it on a restaurant plate like that.
Marc's right. It's salmon.As for curried eggs, they'd be hot, so that would overcome my problem with the deviled eggs and egg salad. By the way, my mother often made chipped beef on toast for dinner, and we all loved it!
Who says eggs ain't fun?WEEZ ON UR PLATEFINISHIN UR MEAL
ann....take it a step at a time. hard boil one. slice it in half. remove the yolk part which is obviously what gives you the willies. take a small bit of onion, a few capers and some caviar and use that mixture to replace the yolk.take a shot of vodka (good vodka is better than cheap here)..put it in the freezer and get it down to the syrup stage.1 egg caviar carrier....one shot.good luck. write me after the first dozen or so. i got into a toasting session with some ukrainians in odessa some time ago. the eggs were the only thing that kept me alive.
You know, in China they bury eggs for years, then dig them up, sometimes in another generation. It's considered a delicacy.Speaking of burying, I have to admit being fascinated at the political calculations of Karl Rove in terms of his resigning today. He waited until the Alan Placa scandal was primed to explode under Rudy in the mainstream media, and then resigned to send the pack chasing in another direction. The guy is patholigically incapable of doing anything that doesn't have a political calculation attached to it.Maybe that should be the new line for a proposal (which actually makes eminently good sense when you stop and think long enough):Honey, will you bury me?
I hate deviled eggs. Hate hate hate.
Althouse--how do you feel about peanut butter? or potato pancakes?WHAT WAS YOUR FOOD CRAVING WHEN YOU WERE "WITH CHILD"?
Perhaps this "Devil's Eggs" recipe would be more to your liking:http://www.youtube.com/watch?v=JGAOqpBNxC8&moDie Eier von SatanEine halbe Tasse StaubzuckerEin Viertel Teelöffel SalzEine Messerspitze türkisches HaschischEin halbes Pfund ButterEin Teelöffel VanillenzuckerEin halbes Pfund MehlEinhundertfünfzig Gramm gemahlene NüsseEin wenig extra Staubzucker... und keine EierIn eine Schüssel gebenButter einrührenGemahlene Nüsse zugeben undDen Teig verknetenAugenballgroße Stücke vom Teig formenIm Staubzucker wälzen undSagt die ZauberwörterSimsalbimbamba Saladu SaladimAuf ein gefettetes Backblech legen undBei zweihundert Grad für fünfzehn Minuten backen undKEINE EIER!!!Bei zweihundert Grad für fünfzehn Minuten backen undKeine Eier ..
Translation.The Eggs [balls?] of Satan. 1/2 c. confectioners' sugar1/4 tsp. salt1 knife-tip Turkish hashish1/2 lb. butter1 tsp. vanilla sugar1/2 lb. flour150 g. ground nutsa little extra confectioners sugar. . . and no eggsMix dry ingredients in a bowl and beat in the butter. Add the ground nuts and knead the dough.Form eyeball-sized pieces of the dough. Roll them in confectioners' sugar. Say the magic words "Simsalbimbamba Saladu Saladim!"Place them on a greased baking tin and bake at 200 degrees [C - 392 F] for 15 minutes, and ...NO EGGS!!!
Save it for me. I love good deviled eggs -- especially the whites with just a small amount of yolk mixture. My husband (not American-born) calls them "bedeviled eggs."I do not like egg salad because I don't like all that mayonnaise.
And I'm surprised no one has saidCOO COO COO JOOB
Pizza and beer cruise.MMMMMMM beer.MMMMMMM deviled eggs and beer.Somehow I can see Althouse eating fried bat wings before partaking of that particular combo.
The best and fastest way to make deviled eggs is to mix the egg yolk with Durkee'sFamous Sauce. Yum.
I make a mean deviled egg. a dozen eggs, a pinch or two of sea salt, a half dozen dashes of worstershire sauce, a teaspoon of miracle whip, a couple of table spoons of yellow musturd, a couple of tablespoons of dill relish....
The curried eggs I remember were not spicy, tho. Just hard boiled and broken up into a milk/butter sauce with a little curry, which makes it all yellow, then served warm. The kitchen smelled like a stink bomb went off.
Our Friday Catholic meals (Lent only, I'm post Vatican 2) were Dad making pancakes, or Dad making omelets, or Dad springing for fish 'n' chips at Arthur Treachers...oh, how penitential.Curried anything, done outside of a proper Indian restaurant, is repulsive.I love deviled eggs. Especially with powdered yellow mustard mixed in, and a little bit of chopped green olive, sprinkled with paprika. I don't make them but I am in front of the beeline for them at Dinner on the Grounds after Sunday Mass.My brother has a great woman/egg art photo on his site: "Photo Composition should work on many levels: Let's see, there's the mother of my children in front of a Dali statue of a woman with an egg in her belly while behind is the BA London Eye with 32 egg-shaped pods in a circle and I don't even want to speculate on the contrail's significance."http://www.uscoles.com/phoot/kdalil.jpgenjoy.
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