Skip to main content

Post-stream snack time

Well, I finished up stream tonight and was feeling a bit peckish, so I figured I should eat something. The problem was it was late and I didn't feel like doing much prep or cooking, but still wanted to have something tasty and not too unhealthy. Also, I haven't bought chips or crackers from the grocery store in a long time to help prevent eating 9000 calories in half an hour...fuckin Doritos, man. 
I had a couple mushrooms left, so I figured I'd do mushrooms and eggs. I started off by sautéing the mushroom caps for a few minutes. I wanted them to be firm, but with a little flavor, so I didn't fully cook them. I melted a little butter in my pan and started cooking them gill-side down.
When the bottom had started to soften a bit, I flipped them over and spooned some of the melted butter over them until they were filled with melted butter because melted butter is lovely. I seasoned both sides with a bit of salt and pepper. Just keeping it simple tonight.
Once the mushrooms had a little color, I moved them over to my plate and got started on the eggs.
Again, simple and lovely with melted butter, a little salt, and a little black pepper. I wanted to keep the yolk runny because runny yolks are life and if you don't like them, you're probably a communist. Or, if communists like them, then maybe I'm a communist? I don't fucking know. I just love runny yolks and am intolerant of people who think it's gross. Those people are gross.
When the eggs were done, I very carefully scooped them out of the pan and tried to rest them with the yolks on top of the mushrooms. I wasn't 100% successful, but I got pretty damn close, so I was happy.
Like I said, this was a quick and simple snack, but it tasted fucking awesome. I think next time I'll have the mushrooms on the plate gill side up so the yolk can fill that cavity; aside from that, there's not much I would change about this one.

Comments

Popular posts from this blog

Restaurant week: My new Mexican restaurant

 As I mentioned the other day, my Mexican restaurant closed down. Luckily, they opened up in a new space a couple of months later. Great new look, new name ("Lopez Grill"), they've got a bar, staff is expanded, and the place is always packed. Business seems to be going great. Now, this isn't just a rehash of my post about the 'Dolo. While the menu is largely the same, there have been a few changes, plus I'm going to share a few things I've learned eating there. On my first visit to the new location (which was opening day, right when the doors opened; yes, I was standing in line outside with the other faithful), Señor Lopez brought me a bowl of their new salsa. He called it "guacamole salsa," but it's a jalapeño-based sauce. It's got an almost creamy texture, but is dairy-free (I asked for my vegan friend). Being a jalapeño salsa, it's got some heat, but not nearly as overbearing as some capsaicin-phobes may fear. It is perfectly bala...

Restaurant week: Polish food truck tasting

Due to a strange combination of circumstances, I recently found myself at a menu tasting for a soon to open Polish food truck called Halinka's Polish Eatery . I'm about 99% sure I was the only person in attendance who wasn't already personally known to the owner/chef, Magda, but it was a good time. Got to meet some nice folks and eat free food, but then I had to give feedback in public in front of other people, so that kind of sucked. Like, really fucking sucked. Pretty sure my face my was red the entire time. This is the price we pay for food sometimes. Our first course was a cabbage and mushroom pierogi with a side of beets. Apparently when the food truck gets going, the pierogis will be steamed, then finished either on a grill or in a skillet with some butter. However, due to facility constraints where we were trying the dishes, Magda had to serve them just steamed. Anyway, to the food: the cabbage and mushroom pierogis were fucking amazing. There was a tremendous depth ...

Stream recap: pseudo-bougie dinner party

 This past Sunday (1/18/2025) was my second cooking stream of the New Generation of ODG Cooking Streams. When I was trying to come up with a "theme" for the afternoon, I was thinking a lot about those fancy-ass restaurants where they serve you three bites of food on a fucking plate five or six times and, even though you're somehow full, it still doesn't seem to quite justify spending five million dollars just to eat there for two hours while everyone around you looks at you condescendingly because you didn't wear a goddamn tie. Fuck those people. Anyway, I decided I wanted to figure out a way to do that kind of fun, small plate, presentation-centric food at the house without having to break the bank. My first course, as a direct theft from The Bear , a show I absolutely love, was the mirepoix broth. I started the stream by starting a light stock, which means you don't roast the bones beforehand, using some pork and beef bones. For the mirepoix broth, I finely ...