Alex here is making biscuits in addition to the English Muffins. Apparently, Jim is afraid the muffins will be crap, so he's got a backup plan, leading SOME people to have a paranoid suspicion that we are actually doing his cooking for the week. But as it turned out... he kind of called that one.
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| TIL, you don't bake English Muffins, you fry them. |
We're deep frying portabella mushrooms for some reason, too. This nighttime breakfast is getting weirder and weirder. Ah, to make the bacon, Jim says. Huh. Well, don't judge. It's not like real bacon is healthy either, right? So yeah, to make some vegetarian bacon, you can just deep fry some portabellas. Weird. Pretty tasty, though. They get all leathery like bacon, and the taste is kinda similar.
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| My best bud |
Jim comes back from walking Rommie, astonished by how cold it is outside right now. It was -18 F in Boston the other day (with wind chill). Bri tops that by mentioning that on top of Mt Washington (New Hampshire) it was -85 recently. We wondered if the park rangers have to patrol the mountain when it gets that cold. My guess is hell no, not unless there is some life or death reason.
While Jim is separating eggs, Alex tells us about a new method he learned of doing just that; he learned about it on Lifehacker. It involves using a plastic bottle to "slurp" the yolk away from the white part of the egg. Fascinating. I mean, it sounds completely disgusting, don't get me wrong, but it's fascinating, too. I quietly resolve to save the next plastic bottle I come across to test this out.
Musical Interlude
Alex mercifully changes tonight's playlist from non-stop Elliott Smith to non-stop The National. Score for me! Then he proceeds to make me ragingly jealous by telling me that his mom once had a conversation with The National on a plane. [All I got was "She said they were very nice."]
Hello folks, it's Brian leaping on while Deb is taking pictures of the english muffin fork-splitting event, which is apparently a Thing. Note, folks, that all are grades are going to be a letter grade higher just because the food we're going to eat will be hot. No lie. It's damn cold out there. You could microwave a brick of meat and even Deb would probably give it a C+ tonight.
I'm back. To Bri, I say: Ha, you're so wrong. While I've been taking pictures and generally getting in the way, Bri's been telling the room about his criminal justice class which is being taught by a Boston mob lawyer who thinks "curves are for losers" and that, to his mind, everyone is an A student until proven otherwise. Nice, huh?
Segue to the future. So far, we have biscuits and English Muffins ready, the Hollandaise sauce has been painstakenly stirred for what seemed like an hour, the "bacon" is being kept warm in the oven, the Gimme Lean sausages have...
"What is THAT? What is that black stuff [all over our food]?" - overheard from the kitchen. Scary, but it turns out the black stuff is just fried mushroom parts. We think. Moving on...
...been fried and are in the oven keeping warm. All in all, we're just waiting on the eggs to poach and Alex is dry sauteing some spinach.
Dinner is served!
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| A vegetarian breakfast: poached eggs , topped with spinach, fake bacon and real Hollendaise, plus some fake sausage on the side. |
After watching another crazy episode of True Blood (Sookie disguised as a bad ass werewolf with a big butterfly tattoo on her back? Huh.), we begin making the best part of the meal, the part we've all been waiting for impatiently: the doughnuts! Our first attempts were total failures because the doughnuts didn't cook thoroughly inside. They turned out like this=>So we resort to conducting a scientific experiment: should we make the dough thinner, or put a hole in the middle? It turned out that making the dough thinner worked out perfectly, so we abandoned the other branch of that science experiment . We have some delicious raspberry jam in the house, so Jim is now artificially injaminating the doughnuts.
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| They might look like bloodthirsty aliens here, but these babies were one of the best things we've ever made. |
Our scores:
| Deb | Jim | Alex | Brian | |
| fruit salad | B. Very tasty. It was a good idea -to use Kefir as the sauce-and I will probably use it again. | A. Simple, really liked the Kefir | B+ Kefir was good, the fruit wasn’t quite at the right ripeness level. It wasn’t in season, nothing we could have done differently | A- I would eat it again. I would rather have a smoothie or juice. |
| biscuits | B. Very nice biscuits | B. We’ve done better, but they were good. | A- pretty fine biscuits | B+ We’ve done better, still tasty though |
| english muffins | C- It’s the recipe’s fault, but those just weren’t good. | C. We should try them again. Either we screwed up the flour or something else when wrong. | C- Still edible, but something went wrong. | C+They looked good. By themselves they would been ok, but they were too tough for the Eggs Benedict |
| eggs benedict in general | C The Hollendaise was great. Everything else was just edible. | B+ Delicicous. If the English Muffins had been good it would be an A | B The eggs were overcooked, the spinach and the mushroom together was SO good. The Hollendaise was ok, but I think we struggled with timing. Everything was done at different times | B. Hollendaise sauce was really good, egg was good. Portabella bacon sort of tough. English Muffin really tough. |
| doughnuts | A. My absolute favorite kind of doughnut: not too sweet, filled with delicious jam | Aaaaaaaaaaa. [on a sugar high] God bless the Market Basket for having prices so low that we could afford the fancy raspberry jam. | A- The jam was really good. The doughnuts were just ok, I’ve had better ones. [Note: he’s eaten, like, 7 of them.] | A. These made me happy |
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