Pasta Carbonara

Sunday, 15th February 2015

I'm not normally a fan of eggy things, but I fancied a change and we had the ingredients for this. I looked at several recipes and some added the egg then the bacon to the drained pasta, and some the pasta then the egg to the bacon - a bit of an italian version of the tea-in-first vs. milk-in-first debate I guess.
I elected to add the pasta to the bacon pan, followed by the egg mixture. Although I had the pan off the heat it was clearly still too hot and the egg scrambled almost immediately. The flavour was good, but the texture and look was not very appetising. More care and more of the pasta liquid needed if I ever do this again.

Black Cadillac

We had one spare egg left over from the the weekend's recipes, so I wen looking for a cocktail with egg in it and found the
Black Cadillac. Naturally, I had to substitute a different dark beer, as well as a different scotch, a different rum and a different syrup. Oh and different bitters. But the egg was as specified!
I discovered that shaking a cocktail with a lot of beer in it leads to some rather explosive results, and that it is important to pour out the result properly if you want to keep the frothy head.
This had a fairly strong coffee taste, which I can only assume came from a combination of the beer and the Mole bitters I used. But it was not too alcoholic and nice, quaffable alternative to the powerful after dinner drinks we've been having.

Gyuudon

Thursday, 21st June 2012

In celebration of the longest day, I decided to have another crack at Gyuudon (beef bowl) this time following the Cooking with Dog recipe as closely as I could.
Didn't manage to get the beef thin enough of course, but it was a nice quality piece of meat, to it came out flavoursome and tender.
The white in my egg was maybe a little softer than it should have been but the waterfall effect across the beef looks cool!
I'm not usually a fan of eggs, but the flavours here combined really well. And I did manage to get a good balance of sweet and spicy. Very tasty indeed!

Merguez and potato fry up

Thursday, 23rd June

Fried the merguez for a few minutes only, then took them out and gently fried onion and boiled potato in butter for a few minutes. Sliced the merguez and put them back in, poured over two eggs beaten with parsley and topped with a chopped green chili (from the balcony!).
I don't usually eat eggs, but this as a meal made from whatever I could find in the kitchen. I made sure not to overcook the sausage or to fry everything for too long, so the flavours were still quite fresh and nothing was dried out or burnt. The spiciness of the sausage and the chili made for a lip-tingling dish that went down very nicely with a beer.