Posted: 9/5/2014 1:32:33 AM EDT
1.) 2oz each of finely grated Parmigiano Reggiano, @300F for ~10min in the oven:
2.) 4oz of finely diced Pancetta, cooked over a Medium-High flame, in cast iron: 
Save the Pancetta, and save the fat. 
3.) Hard boil some eggs.. You can do these any way you want to...but the way I do it, is to bring a pot of water to a boil, carefully lay the eggs with tongs, cover, reduce to low, and set a timer for 11 minutes. Perfect every time: 
4.) The next thing I like to do, is put them in an ice bath for 10 minutes or so: 
5.) Normally, I boil a couple few extra eggs than I need, because I know I'm going to fuck some of them up... ...that is unless, MrsSubnet is on the case. When she peels hard boiled eggs, she NEVER fucks up - they're perfect every time. So tonight, I had too many (extras are on the bottom): 
6.) 6 yolks (12 halves), 2 tbsp mayo, 1 tsp vinegar, the Pancetta fat (~2 tbsp or so - it's not an exact science), and 2 tbsp of the Parmigiano Reggiano. 
7.) Whisk that shit: 
8.) Aaaaaand....serve! 
|
|
|
Quoted:
Quoted:
Mix that with some beer. Peel the paint off the walls and chase the family out the house.  http://img.pandawhale.com/106473-Tommy-Chong-smoking-weed-gif-I-CYAK.gif  those look really good.
|
|
Quoted:
Sorry...... I do Yolks, mayo, white pepper a pinch of salt. That and a bit of Coleman's dried mustard. A bit of paprika and a bit more as a garnish. I force the yolks through a sieve and whip the whole mess into a light fluffy filler. Heaven......... 
my wife uses a bit of white wine and grey poupon type mustard. |
|
Quoted:
Quoted:
Mix that with some beer. Peel the paint off the walls and chase the family out the house. http://img.pandawhale.com/106473-Tommy-Chong-smoking-weed-gif-I-CYAK.gif 
|
|
You're a fucking philistine. Despite this man's handicap...being from Ohio, he produces some decent food and instructions on how to make said food. |
|
Quoted:
You're a fucking philistine. Despite this man's handicap...being from Ohio, he produces some decent food and instructions on how to make said food. Quoted:
You're a fucking philistine. Despite this man's handicap...being from Ohio, he produces some decent food and instructions on how to make said food. Wait until you see my chili... 
|
|
Quoted:
my wife uses a bit of white wine and grey poupon type mustard. Quoted:
Quoted:
Sorry...... I do Yolks, mayo, white pepper a pinch of salt. That and a bit of Coleman's dried mustard. A bit of paprika and a bit more as a garnish. I force the yolks through a sieve and whip the whole mess into a light fluffy filler. Heaven.........
my wife uses a bit of white wine and grey poupon type mustard. Mine does too. It's classic, and you can't go wrong. 
|
|
Quoted:
Sub, next time try creaming some avocado and substituting it for the mayo . I'm turning into an avocado junky trying this trick.
 what do you do with the Parmagiano you heated?It's crisped in the oven - I break it up into pieces and stick it in the eggs (see final pic). |