See that egg? It’s not hard boiled. But it’s perfect like that….
Wanna learn how to poach eggs right?
Well, I’m sure we’ve all had our moments of the white separating in the water… the whites going stringy on us, right?
RIGHT CHEF!
And really, I know I’ve tried to perfect oval and even round eggs, going to the extent of buying an ‘egg ring’ and cracking it into the ring in a stove top pan….
And for at least a decade I’ve been taught how vinegar makes the white adhere to the yolk. But it never worked for me.
Well, like most things that I try and try again (pizza, egg rolls, etc.) I eventually crack the code. So? It’s time to share it with you.
Want to see my secret weapon?
YES CHEF!
It’s a tiny little saucepan.
REALLY CHEF?
Yes! And I would say any pan that just covers the egg will do. I used to take a deep pan, swirl the water as it came up to the boil, but always…. I mean every time, I would lose some of the egg white in strings and foam.
Well, this time, I used 1/4 cup of vinegar (plain, not apple cider). Not just a dribble or two like usual. But a decent amount. And as the water came to a boil? I dropped the egg in, making sure the bottom didn’t stick by gently moving it a couple of times. And voila!
The perfectly poached egg. So take my advice, cause this works!
The second thing I want to talk to you about today is sugar.
Yesterday was Mother’s Day. And after the lunch, after walking the Flower Fields and making my own bouquet, after going out to dinner, my son and I went to Baskin Robbins. We thought: “Hey! Let’s go back to mom’s place and watch a movie”. Well, what goes better with that than a B & R Hot Fudge Sundae, right?
So, we got a pint of Chocolate Chip Mint, a pint of Gold Ribbon and some Hot Fudge and off we went, to create dessert and watch a movie. And I had a very light dinner, so I was filled with great rationalizations as to why this was ok for me to do. lol
By the way the movie was Imitation of Life with Claudette Cobert, an old time favorite of mine. And I do have to say, there were so many parts cut out of it, on this new channel Centric – (reminded me of Cedrick the entertainer – I wonder if he owns it and there wasn’t even one white person in any of the commercials, so I’m thinking it’s a new BET) that even though I enjoyed seeing it again, I was disappointed they cut out some pretty good scenes that pulled the movie together. Bummer!
OK CHEF. SO WHAT ABOUT SUGAR DO YOU WANT TO TELL US?
Oh yeah. Thanks. Sugar. Well, we all know they’ve done testing and when people eat sugar the addictive part of their brain lights up, just like when they use drugs. Right?
I DIDN’T KNOW THAT!
Oh yeah! And that what I attribute my need for sugar to, last night. But here’s the rub. Beyond the addiction, which I’m not alone in saying I experience… (with full on conversations with myself explaining about sugar creates inflammation and why I shouldn’t eat that donut….lol), I learned something new today.
Sugar goes into your liver then right into your bloodstream and creates belly fat. Interesting. I’ve always been told that we have to burn the fat in our liver first, then the body burns the fat in other places. But never realized sugar is tied to belly fat. Hmmm.
So there’s my little tidbit of info, that you can research to see if the Katie Couric show has good information or not!
And also: today’s the day I cut sugar out of my life…. yet again! No pasta, no bread (or very little bread), no alcohol (really?) and nothing processed for sure! And after 21 days? (cause they say that’s how long it takes to form a new habit) I will indeed have a cleaner palate and the ability once again to really taste my food. But the most important part? I will be healthier and probably slim back down to my ‘normal’ weight.
Wanna take this trip with me? Climb on board and let me know how you’re doing in about a week!
Happy Eating,
Chef Marian