Yum yums

[Frank Delicious]

Well doing them in a pressure cooker lets you do them way quicker, at around an hour. Plus you can get a much deeper brown color (and flavor) by taking the pressure cooking route.

to borrow from cookingissues.com (which got me wanting to try the pressure cooker hamine egg).

we compared the pressure cooked egg to an egg that had been cooking for 18 hours at 70 degrees celsius. The whites of the 70 degree egg were light brown to off-white. The yellow was still very yellow, and there was a slight jade ring around the yolk. This egg started to develop some of the brown flavors of the pressure cooked egg, but not as much as they would have if they had cooked longer or at a higher temperature.

So raising the pressure and temp increases the maillard reaction making a more flavorful egg.

regular hamine egg on left, PC hamine egg on right

[veganray]

I understand that that would be the net effect of pressure cooking, but that is not then a hamine egg. It may be a delicious sort of egg, but hamine it ain't. Kinda like slow-roasted pork vs. a grilled pork chop.

BTW - am I correct in gleaning from your "Ask Hawk" post that you're coming to The Grange in May? Or will we just be having hallucinogen-fueled gay sex in your mind (yet again)?

[Frank Delicious]

You're just developing the flavors quicker, I don't think it really changes it from a hamine egg since the whole point of the long cooking is to get the browning flavors.

[veganray]

Dinner with the visiting in-laws:
angel-hair cabbage, carrot, daikon, celery, & green bell pepper slaw with pineapple/walnut vinaigrette
whole wheat fusilli with Yukon Gold potatoes, petit pois, & arugula/basil/datil pesto
grilled fennel/garlic/tabasco seitan sausages
obscenely light & fluffy semolina boule
fresh-as-Jessica-Alba's-panties toum
red chocolate/almond cupcakes with peanut butter filling, chocolate ganache, and peanut butter buttercream, topped with a dark chocolate peanut butter cup & fleur de sel

[veganray]

Two ideas for dinner. Which to execute?
tofu & micro-fieldcress Bhutanese momos with sesame/tomato/Cleo's Dragon dipping sauce
- OR -
artichoke & pearl onion paella with crumbled tempeh chorizo

[vonDrehle]

Don't know what it is but Cleo's Dragon dipping suace sounds like a good choice.

[biscgolf]

Cleo's Dragon is a type of habanero. Large, red, sweet at the outset then very hot.

[veganray]

When I got home, wife & daughter were still at Lego robotics class, so chose option 3: leftover pot greens & brown rice. Will be making the paella tonight & momos Sunday afternoon.

[veganray]

Lunch:
cumin-scented black bean & onion cakes on a whole wheat pita with sliced tomato, kale, red onions, salsa fresca, and a chopped datil chile
a cup of tabbouleh
cucumber slices

[JR]

Poppamies Savuomena (Smoke apple) chili sauce tastes great. It ain't really smoky at all coming from a smoke fan and it's about as fiery as tomato sauce but it is great. Sweet but not in an artificially sweetened way. Great with meat and salad at least. Haven't had the chance to put it on everything yet

[pointdisc]

Workin on a big batch of blackened chicken and andouille jambalaya (with the help of some biscoe hot pepper yumyums).

[veganray]

Morning projects:
chipotle/shallot cornbread
orange masala tempeh burgers
about 3/4 of a shitload of arugula datil pesto

[BLURR]

chipotle/shallot cornbread

This sounds pretty darn tastey.

[veganray]

Tonight's experiment:
Cherry Chocolate Dr Pepper cupcakes with Cherry Chocolate Dr Pepper glaze & whipped cashew cream

[veganray]

Lunch:
a huge pile of mixed microgreens with sesame-tamari vinaigrette
six kimchi-filled somandu, courtesy of the fine folks at Yissine
several dollops of facemelter sriracha