polenta with cheese and hot chile powder

And butter, of course, a lot of butter. More than you'd put on a corn on the cob.

You know what? Poaching an egg is actually easier than frying one. My family never picked up this technique. Their method of poaching involved a special pan with tiny triangular cups and those are the worst. Water with vinegar added keeps the albumen from spreading. Lifting out with an ordinary spoon allows trimming by running the edge of the spoon with the white hanging off around the inside of the pot. Simple as that and the extra egg white drops back into the water and you have a spoonful of mostly egg yolk with no extra white spreading all over the place. Basically, a bladder of yolk. Try it and you'll go, "Aw Man, this is ace!" 

Polenta, made to order, such as you never get anywhere.

chorizo, cheese, jalapeƱos

I used a small amount of panko breadcrumbs to absorb the sausage oil, one small yellow onion, a few tablespoons of sour cream and an egg, along with the chorizo and cheese.


This is the same filling mixture with diced boiled potato added. Baked. 

When I do this next time (never) I'll warm the egg first with hot tap water (as if) and separate the yolk (not gonna happen) to add separately near the end. (Who am I fooling?)

breadsticks, bacon and cheese with chipotle

Basically, cheese and flour, nearly 50/50 by weight. This time I used more cheese than ever before, and that much fat amounts to a cracker dough. It's bread, though, with yeast and water. 

These are more crude than usual due to bacon bits inside. Children could do as well rolling them out into snake forms. 

There were four trays of ten breadsticks each. I use plastic storage boxes that by happy accident are the same dimensions as the trays. Upside down they make great proofing boxes. And I have a lot of trays too, so, all four trays at once. 

They bake as bread in 12 minutes. Two trays at a time, switched racks in the oven at 6 minutes. 

But they are not dry enough at that point. So, all 4 trays are baked again to make them crisp.

But that is insufficient. There is still some moisture left and not snappy enough. They are baked on low again for a mere 5 minutes. 

There is a difference between heat drying and plain drying by becoming stale. Nonetheless, the next day they are completely dry and weightless as balloons with sufficient oil from cheese and bacon to be incredibly delicious. I can easily eat 10 one right after the other. They're amazing. Honestly, the best breadsticks I've ever eaten, and that's no exaggeration either. 

You might like them better more refined than this, more subtle cheese, more subtle chipotle and no rough bacon. But how I do love these clumsy things. I'd be satisfied with these for my dinner.

artichoke and mashed potato

This artichoke and a whole russet potato are pressure cooked at the same time. Pressure steamed, actually.

The gravy is this roasted red pepper soup straight from the carton, and it is excellent. Easiest dinner ever.

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