Random pictures & ProjectsSunday 23 March 2008 23:30
Adam’s aigs
This one feels awfully early.
Adam was amazed, entranced, and confounded by the concept of coloring eggs, though not opposed. “I am going to colol those eggs, yes, YES! But what are dey FOR, papa?” he wanted to know. “What are dey FOR?”
[Egg salad.]
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March 24th, 2008 at 02.53 CET+2.00
Yes, it does feel awfully early.
Also, What are dey FOR?
March 24th, 2008 at 06.50 CET+2.00
Or Deviled Eggs, which may perhaps be sickly appropriate as a post-Easter comedown.
March 25th, 2008 at 13.43 CET+2.00
At least if there are only six you don’t run the risk of losing one, to be found months later.
You don’t run the risk of Eggs Goldenrod, either. Shudder.
March 25th, 2008 at 15.07 CET+2.00
Hmmm, seems to me that there were seven of the things…
Magda makes these really good stuffed eggs that aren’t quite what I’d call deviled eggs (which I happen to like). The base material for the stuffing is tuna.
Here’s something else you can do with extra hardboiled eggs:
In a tupperware container just big enough to hold your eggs, mix equal parts soy sauce and sriracha, probably about a tablespoon of each per egg. Add the eggs (shelled, duh) and give it a good shake. Put it in the fridge and for the next day or so every time you open the fridge give the tupperware a little agitation so the eggs roll around in their bath like martian eyeballs. The hot/garlic/soy will penetrate the whites of the eggs and dye them a faint cocoa color. No need to salt these eggs.
Oh, the Eggs Goldenrod. I was just recalling that the other day, gaoo, though I didn’t remember the name, so I was just thinking, Did Mom really use to feed us Eggs Newburg? Was that just a post-Easter thing?
March 26th, 2008 at 13.49 CET+2.00
The name is the best part, man! In fact, it’s the only good part!
Eggs Newburg, hee. Anything is better with a little sherry in it.
I think it was an end-of-the-month-paid-on-the-first thing.
Like Knuckle Stew, Cat Sick, and so many of our family favorites.
March 26th, 2008 at 21.44 CET+2.00
I like Eggs Goldenrod. So there.
Then again, when we were all five*, I also liked creamed livers on toast. Still would, probably.
*Fine: when I was five and youse guys were Big Kids.
March 27th, 2008 at 09.30 CET+2.00
I like deviled eggs, too, and with tuna (or anchovies and sundried tomatoes), they are fekkin great. I put tapenade in my deviled eggs this year, and we liked them. Actually, we dyed 18 eggs because my son loves boiled eggs for breakfast, like, every day. For us, it is no great burden to have a stash of multihued, preboiled eggs about, since he will gobble them any chance he gets. We also had no fewer than 3 Easter egg hunts. Of course, my boy’s birthday was the day before Easter, so it was, you know, one of those extra-festive weekends.
March 27th, 2008 at 15.04 CET+2.00
I absolutely loved the egg coloring this year. The nanny went crazy and the kids colored about 16 eggs. Since I routinely boil eggs on Sunday nights for salads throughout the upcoming week… or to put on sandwiches which i picked up in Germany.
Deviled Eggs rock the house! I think it’s a U.S. Southern tradition to top deviled eggs with paprika. My wife substitutes this with ground red pepper. mmmmm.
March 27th, 2008 at 21.15 CET+2.00
Urgh. The creamed livers haunt me still.
Tapenade, now, that’s something I could get behind, as an egg filling. And I will always give the anchovy the benefit of the doubt.
I am sure my mom used to dust her deviled eggs liberally with paprika, Alan, and she was, at her most southern, a Maryland girl. But I am all in favor of substituting heat for show, which paprika is in most cases. Actually, here we get a lovely hot variety of paprika that is an intriguing relative of cayenne or chili powder. I use it liberally when I make chili, and it comes out pretty ass-kicking, if I do say so myself. I’d be happy to send some over.
April 4th, 2008 at 00.47 CEST+2.00
We’re growing our own paprika this year, in hopes that when really fresh it will be more flavorful, because I like the idea of paprika a lot. I want paprika to be great; instead it is usually dusty. I hear the Spanish smoked paprika is great, though. Perhaps when our paprika peppers are ripe we’ll set up a smoker. Or do they smoke the already-dried peppers? This might bear further research.
April 4th, 2008 at 02.07 CEST+2.00
From my experience, paprika (pimentón) is one of the principal spices used in Spanish cooking. It’s what gives chorizo its color and flavor, for instance. If I knew anything about how it was grown or cured, I’d tell you…but I don’t.