Scrambled eggs with Gear

['Gear]

Gear's scrambled eggs -

sliced ham, the sandwich stuff, not honey ham as it makes carmalizes when frying and makes a black mess
.5 inch stack chopped up
regular vegetable oil
3 eggs
cheddar cheese
milk

Put oil in 3 qt sauce pan on high, throw in ham, mix eggs with about 3 tbs milk which helps the eggs stay fluffy and moist during cooking, fry ham till crisp and starting to get darker, pour in egg mix, cook till just done (overcooking makes eggs tough), arrange on plate, shred cheese over eggs/ham

Important step - Flip hot pot over the top of your eggs/ham/cheese to allow the residual heat from the pan to melt the cheese. Take a vitamin and pour yourself some nice black coffee while you wait. Feeds two people or one Gear and two little kids.

Make these eggs this way and it'll be just like you're having breakfast with me! And wouldn't that be great?

Don't take the pan off too soon. That's it...Give it a minute...

Microwaves are for assholes.

 

[Loktar]

BEEEEEEEP!

(j/k)

That sounds delicious. If I could stop staying up late and sleeping in until lunch I'd make one of those.

Look for the cooking sphaghetti with Loktar segment later tonight.

 

[jack]

Gear's scrambled eggs -

sliced ham, the sandwich stuff, not honey ham as it makes carmalizes when frying and makes a black mess
.5 inch stack chopped up
regular olive oil
3 egg whites
cheddar cheese (75% lowfat Cabot)
fat free 1/2 & 1/2

Put oil in 3 qt sauce pan on high, throw in ham, mix eggs with about 3 tbs milk which helps the eggs stay fluffy and moist during cooking, fry ham till crisp and starting to get darker, pour in egg mix, cook till just done (overcooking makes eggs tough), arrange on plate, shred cheese over eggs/ham

Important step - Flip hot pot over the top of your eggs/ham/cheese to allow the residual heat from the pan to melt the cheese. Take a vitamin and pour yourself some nice black coffee while you wait. Feeds two people or one Gear and two little kids.

Make these eggs this way and it'll be just like you're having breakfast with me! And wouldn't that be great?

Don't take the pan off too soon. That's it...Give it a minute...

Microwaves are for assholes.

Fixed

 

[jack]

also....if you're going to use whole eggs, then separate them first...stir in the yolks into the batter and fluff the whites with a beater til they triple the volume. Not quite to meringue, but leaving soft peaks at the top when you take the beater out.

Now you're talking

 

[NeonMercuryASH]

All these recipes!

 

[Enkephalen]

All these recipes!

I am tempted to post my beef stroganoff recipes -- I have lots of those. But, I'll resist.

 

['Gear]

Post it please.

 

[Donovan]

How do you get beef stroganoff?

Show it Holstein porn.

 

['Gear]

Don't encourage him Enk. Fact of the matter is I'm stroganoff'n my beef even as.....

Sorry.

 

[NeonMercuryASH]

You mean stroganoff with GTC ?

 

['Gear]

Yeah you know me.

 

[Enkephalen]

Here's my favorite receipe for Beef Stroganoff, I have collected many or, for Dono's benefit, Stoke 'em Off):

BEEF STROGANOFF

INGREDIENTS:
• 1 1/2 lb. filet mignon (or other meat see note below)
• 4 tablespoons butter
• 1 large onion, chopped
• 3/4 pound mushrooms, sliced
• 1 heaping teaspoon Bovril (or other meat glaze). Important for depth of flavor
• 2 teaspoons tomato paste
• 3 tablespoons flour
• 1 cup beef broth
• 1 teaspoon pepper (fresh ground is best)
• 1 cup sour cream
• 2 teaspoons dried dill
• Cooked, buttered noodles, or cooked rice

DIRECTIONS:
1. Cut the filet into strips and pat very dry with paper towels. Brown strips quickly in half the butter. Set aside.

2. Chop the onion and slice the mushrooms Begin with the onions and saute until they begin to soften. Add mushrooms and continue sauteing until tender. Remove from heat.

3. Stir in Bovril and tomato paste.

4. Mix flour smoothly with a little beef broth and stir into mixture. Gradually stir in the remaining broth. Return to heat and stir until mixture begins boil. Add pepper.

5. Over low heat, stir sour cream into the center of the mixture, a little at a time. Pour over beef.

Add salt to taste. Sprinkle with dill.

Allow to stand awhile before serving to enhance flavors. Terrific party dish because it can be prepared ahead and held in a chafing dish. It is extravagant because of the filet.

Note: If you choose to use a less tender cut of meat, prepare the recipe as directed but without adding the sour cream. Pour the sauce over the beef, and place mixture in a covered casserole. Cook in a 325 degree oven for about 40 minutes until meat is tender. Remove from oven, add sour cream and dill. Serve

 

[Enkephalen]

Oh, if you don't know what Bovil is: http://en.wikipedia.org/wiki/Bovril. If you can't find Bovil, try using what I use: Better Than Boullion beef flavor: http://www.iherb.com/Better-Than-Bouillon?utm_source=y&utm_medium=c

I find the Better Than Boullion (beef) readily available at the local grocery store.

 

[Donovan]

Holy crap that would feed me for a week. Looks good though.

 

[Enkephalen]

I have to say the dill finishes off the dish to perfection. It is remarkably easy to make, you don't have to use fillet mignon, but it is the most delicious dish I've made many times over my cooking life, with the exception of my recipe for Orange Pork Chops.

 

[Loktar]

Holy crap that would feed me for a week. Looks good though.

It would feed me for 2-3 days. And yeah it does look good.

 

[Donovan]

Is this an Enke special? Or a hand-me-down? I can't remember having stroganoff with tomato paste in it before, most of the versions I've seen are heavy on the sour cream. Yours sounds way better...

 

['Gear]

Can I get the orange chops script too?

 

[Loktar]

Speaking of eggs, my mom found this recipe for a chili egg casserole that looks like it would be delicious. I'll post it later.

 

['Gear]

Fuck yes I say to chili egg casserole.