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I love scrapple, and I'm from Southern California.
But I had a daddy who spent part of his childhood in Philly.... and back in the fifties and sixties, there was a Kroger owned supermarket chain in Orange County that sold fresh scrapple.
That's the first thing I look for when I'm in PA. Best I've had was at a little old truck stop in Yocumtown, right off I-83.
I like scrambled eggs loose and soft, not cooked into rubbery submission. I like over-easy eggs with the yolk still nice and runny, so I can dip toast or bacon or sausage in it. I love an omelette that's still squooshy in the middle; if it's done to the point where the middle is hard, the outer parts are well-nigh vulcanized.
I like my scrambled eggs soft, moist, and fluffy, too. They just don't taste as good when they're overcooked. But, I'll eat them. A good dousing of salsa can rescue an overcooked egg. I like that on perfectly cooked eggs. Basically, I like salsa and eggs are just a delivery vehicle.
A good helping of salsa will help rescue/improve anything!
A good helping of salsa will help rescue/improve anything!
I see you are from The Land Of Enchantment. Oh My! I used to travel to Socorro on business from time to time. That was where I first discovered the wonderful Huevos Rancheros. Probably one of the best egg dishes of all times
This is where I get my fix now, in Virginia. Anita is from New Mexico and I remember when she first opened a little place in a tiny converted doughnut shop. We went in and said how happy we were to have a Mexican restaurant in the neighborhood. And she corrected us and said "No, this is New Mexico cooking, not ground beef tortilla and cheese Tex Mex." The food at Anita's is wonderful
Funny, for some reason her menu lists all of my favorite foods! And she is correct...New Mexican food is definitely not Tex-Mex, and, it's also not true Mexican. We put our own spin on things! And then, of course, it depends on which part of NM you are in...Northern NM is a little different from Southern NM. It's all good though!
When we first got married my husband would not eat scrambled eggs. He wanted them whole with the yolk well done. This takes a while.
We visited his home and his mother made scrambled eggs for us. I didn't really like her scrambled eggs either. I guess you might say she made them your French style.
So one day he saw me frying my eggs and decided to try them. I don't use any milk, just a little bacon grease or margarine; put the eggs in the pan whole, break the yellow and let it cook a little, sprinkle on black pepper and then swirl them around a little. My way to make scrambled eggs and he likes those.
I like scrambled eggs loose and soft, not cooked into rubbery submission. I like over-easy eggs with the yolk still nice and runny, so I can dip toast or bacon or sausage in it. I love an omelette that's still squooshy in the middle; if it's done to the point where the middle is hard, the outer parts are well-nigh vulcanized.
Of course I did, silly Kat! That's what you get when it's a bit beyond squishy and not quite to the point of being squarshed.
I love to play with words, in case you couldn't tell; almost as much as I love to play with food, in fact!
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