News May 26, 2012 at 8:51 am

Comments

1
It's so hard to find good help these days.
2
Yup. Oh, did we forget to mention it? You're fired.
3
Nice alliteration in the first three. And I'm looking forward to the day coming soon when Syrian civilians get their hands on Assad.
4
That is way too much effort for what look like sort of icky scrambled eggs. I'll continue to cook mine the way my 7th grade home ec teacher taught me, thank you very much.
5
Those eggs are worth the trouble. I just made them that way this morning.
6
I like my scrambled eggs non-pourable. I guess I'm weird.
7
Oh, those rappers! What _will_ they say next??? They're the black versions of this guy:
http://www.quickmeme.com/Almost-Politica…
8
He's not a Renton man. He's a Madrona man.
9
@7: I think Ta-Nehisi Coates's take on the matter was pretty astute. Since I'm to lazy to paraphrase it, I'm just gonna copy and paste from his blog:


This is what I meant about the difference between being fine with marriage equality, and still being bigoted against gays. As sure as there were arguments against slavery that had nothing to do with an affinity for black people, there are arguments for marriage equality that still allow for bigotry against gays and lesbians.

But this is what progress always looks like. Progress is not the practice of those in the business of sweeping success. Progress overawes--but its work is slow and grim. Progress waits on people to die, and more enlightened people to take their place. Progress works even as the unenlightened abound, but find their ranks thinned and their positions exposed.

Specifically, democratic progress is not revolution and can never be the gospel of people who measures success by complete victories achieved in singular life-times. Instead it is reserved for those who are unrelenting in struggle, patient beyond their mortal coil, and willing to wage wars across generations.

If you will allow me to express this by analogy, I would say it like this: Moving from the "marrying your daughters" phase of the struggle to the "how come there's no white history month?" portion is exactly how progress works.
10
I'll have to try making those scrabbled eggs. Though I will most likely skip the butter.
11
@8 you're absolutely right. no idea why I wrote renton.
12
*too lazy
13
I separate the whites from the yolk. Add a little heavy cream and whip til they peak. Then fold them back in. Cook, add a little grated cheese and Tabasco and voila.

Gordon Ramsey don't know shit from shinola.
14
I hate to knock scrambled eggs, but I think this is a better vid to start the day. Enjoy the weekend all... http://boingboing.net/2012/05/26/greates…
15
It's so humorous to watch when straight young men come around to endorsing gay rights and then feel the need to make it really, really clear that they're super-straight, as if this is somehow a contradiction.
16
@5: But how was the texture? Seems tasty but too much like a mousse?
17

Here's my response to the 50 Cent statement (summary: he's not homophobic at all).

Seems like the author is the one overreacting here, 50 cent is simply being logical.

If gays move from being an oppressed minority, to having full and equal rights -- as in the case of women -- then they can be the offenders as well as the victim.

As 50 Cent articulates though, because they, like women, are perceived in the victim role, courts and juries will not fairly protect straights (or males).

Case in point, the man who was sentences to 20 years for rape, but then was released because the accuser said she lied.

If everyone becomes equal -- then everyone has to live up to the same standards of conduct...including gays.


18
Trial do-over for Socrates. Too late. he's already dead, assholes. I bet it would irk him to have people still judging him more than two thousand years later. And besides, I'd bet they'd still give him a lynching in Kansas, Alabama, Mississippi and a few other never learn anything places.
19
... another reason to hate rap music.
20
Ok so I just made those eggs and they were just insanely delicious. And I had a shitty attitude about them beforehand - they looked gross to me too. I just tried them to spite that chef guy, but fuck if I'm not going to change the way I scramble eggs from now on.
For the record I didn't use creme fraiche and I left them in the pan for probably 30 more seconds than he did.
21
Fuck Gordon's scrambled eggs...I'll take Julia's Omelet any day
22
"High on our own supply", ain't that the truth?

Re: 50 Cent, he was again asked about gay marriage last night on the SiriusXM show he was doing. The DJ prefaced by saying "HOVA came out in support of it..." and Mr. Fifty agreed that if the PC thing is to support it than okay he'll say the PC thing. And the he said it. I was shocked. He then added that for people that believe in the Bible, they should look in those bibles to see what their religion has to say about the matter.

Sounds fair to me. PC in public, bigoted in private. I'll keep voting for Obama while quietly being racist at home.
23
@22 Obama's black?

Looks like the CD still isn't gentrified enough. Another ten years and maybe it'll be safe for decent humans.
24
50 Cent - you can't fix stupid. He'll die young and for, yes, a stupid reason.

Scrambled eggs with creme fraiche? Well, sure they'll taste great and be creamy. How about no trick ingredients? Then, I'll believe you know how to make good scrambled eggs. (He's right, though, about the heat being the key.)
25
@24, again, I'd take Julia's omelet over Ramsey's eggs. Julia's is pure and simple
26
Homophobia: the fear of gay men treating you the way you treat women.
27
No mention of the Biden speech that made me weepy?

http://www.youtube.com/watch?v=IaDHfo3hO…
28
Show me a person who has creme fraiche just laying around, and nine times out of ten, I'll show you a real bore. I do usually add a little half-and-half to make it interesting, however.

And I do agree that low heat is key to good scrambled eggs. I'm not as manic about constant stirring, however, because I like 'em a bit chunky.
29
I, too, have more to say about scrambled eggs than I do about the heartbreaking situation in Syria. Thousands of people I don't know are killed every day, of course, but ignoring it doesn't seem like the right response. Syria is being rampaged by its own government. And just because it's been happening for decades doesn't make it okay, it makes it worse. What should we do?
30
Make toast?
31
@16 the eggs turn out a bit like risotto. You don't need creme fraiche, though. That's just fancy for sour cream.
32
Also, *read* the JP Morgan article you linked to. They've had federal regulators en suite for ages. They're like part of the furniture.
33
Thanks for the scramble recipe. Ever since I got taken to Lou Mitchell's in Chicago and learned it wasn't all Denny's style I've loved learning all the ways I can cook those. Ditto for yours, 5280 - thanks. Two new ways to try!
34
Here's how you know Obama is a prick - when someone pulls a puff-puff-pass maneuver on you, when's the next time you invite them to smoke weed with you?

Describe the kind of asshole who double tokes when it's his turn on the bong - discuss...
35
I'm sure the scrambled eggs he makes are yummy, but my scrambled eggs take about 3-1/2 minutes less time and provide completely satisfactory results. Granted I didn't put cherry tomahtos and seared mushrooms with my scrambled eggs, but he was supposed to be making scrambled eggs not brazed muhsrooms and tomatoes.
36
@34: Please, tell me more about your stoner problems.
37
@ 31, remind me not to take cooking advice from you, ever. Creme fraiche is not sour cream.

And damn, a lot of sloggers sure do have average taste. Wonder where Fnarf is? It's always an adventure to read his opinions about food.
38
I can see where those eggs would be more flavorful than a lot of scrambled eggs around. In the South, people work scrambled eggs during the entire cooking process and what happens is you get a denser flavor, but the eggs go into little curds almost like a cottage cheese when they are continually worked. I never much cared for that texture, to be truthful. The French technique allows for air to be beaten in and in the pan the eggs are left alone enough so as to allow for them to rise. That looks prettier and the texture is more appealing, but it makes for a lighter egg flavor. Like a souffle (I always have to add more cheese than French recipes call for because I want the souffle to taste like cheese rather than be a hint of cheese, you know). Blame my American palate.

So, I'm eager to try this methodology. Looks really good. One question though. He did it in a unseasoned saucepan without any oil (butter was added to the eggs but that won't prevent sticking). I've cleaned way my share of pans used for eggs. Wouldn't clean-up be a blue bitch?
40
Fifty Cent successfully trolls liberal America.
41
This method of eggs-- very low head, constant stirring, slow cooking to give mouse texture, is nearly identical to my late grandfather's. (Less the tomatoes and mushrooms).

Everybody in the family is nuts about the results except me. I find the texture and sort of raw-eggy quality to be a bit off-putting.

Julia Childs french omelet for me, thanks. Fast cooked for a lovely firm bite.
http://www.youtube.com/watch?v=8jTL5W73k…
42
The Jealous Rage story links to the Getting More Awful story. I want to read about the jealous rage goddammit! (And I am too lazy to google it. Don't judge me!)
43
@38,

I cooked them this AM as well and had that very problem (sticking to the pot, had to soak the thing for a couple hours before cleaning it.) Granted, I probably didn't use quite as much butter as he did (that seemed like a giant freaking hunk of butter. Though would guess that's probably what they use in nearly any restaurant.) I used a little greek yogurt rather than creme, & cilantro in place of chives, and was all-in-all pleased with the results. He seems to be using some fancy stainless steel type cookware, which may serve to minimize the stickiness problem. Suffice it to say that my Goodwill scavenged do-everything pot probably served to maximize it.
44
Please post Gordon Ramsay's video on how to boil water.
45
Having worked in kitchens with abusive assholes like Ramsey it is easy for me to hate him. This production just makes it worth hating him. Overwrought, pretentious, this hot mess may taste good (hell put enough butter fat on a turd and it might taste OK) it is so easy to make so much better, fluffy scrambled eggs with less work.
46
@37 Point taken. More correctly, sour cream is a fine replacement in this recipe but not the same as creme fraiche. I know the difference. Sorry if I burst any capillaries.
47
Crème Fraîche is easy to make if you think ahead.

1 pint heavy cream
2 tablespoons cultured buttermilk

Mix in non-reactive container and let sit at room temperature for 12 hours. Refrigeration stops the bacteria. So if you want it thinner then stick it in the fridge earlier.
48
I was going to ask, what the hell is "creme fraiche"? Never heard of it before.

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