Rice, gyros meatloaf, poached egg

This is my latest obsession; poached egg on everything. Poached egg on my bread, poached egg on handmade pasta, poached egg on popcorn kernel polenta, poached egg on meatloaf, poached egg on rice. Poached egg here, poached there, poached egg everywhere. Today's poached egg was particularly well-behaved.

Simmering water covering a few inches of a low fry pan. A few tablespoons vinegar into the water. An egg cracked into a ramekin. The egg gently dumped at once into the center of the pan. It held together so beautifully today, and that's not always the case.

This lamb/pork/beef mixture is too much like meatloaf. The last batch was too dry and insufficiently adhesive. It's a texture thing. The flavor right but the texture is wrong. My next attempt will be different. I intend to process the meats with a slicer and use meatloaf adhesion techniques, except with thinly sliced meat. If that appears to not work, then I'll process further using the bottom chopping blade, but careful not to over process. Then compress. No stacked slices, no grinding. Then see what happens.

Gravy whipped out in a separate pan, at this point rather boring.

* butter brought to nutty brown.

* equal part A/P flour cooked in the butter until browned

* S/P + garlic powder + prepared Vindaloo curry + cayenne pepper all in scant amount

* chicken broth whisked in and added in continuous stream until desired viscosity attained with corrections as it boils. I should have added wine, or at least saki or something, beer, anything, I mean, it's always right there.