What Hath Science Wrought ‽ Episode Ten
October 27th, 2009 |Woooo ten of these! Woo, I say.
Amy is doing school related things at the school where she works and I am preparing dinner. I am preparing quiche which is probably the most complicated single dish that I personally can prepare with any degree of success. Here, let me share with you my recipe in the form of a chatlog with AN UNNAMED GUEST HOST:
GUEST HOST: hi
GUEST HOST: how are you?
adam: i’m well, you?
adam: making quiche
GUEST HOST: i’m okay
adam: like a boss
GUEST HOST: nice!!!
GUEST HOST: i’ve never made quiche on my own before :S
GUEST HOST: it’s so good. why haven’t i made it?
adam: it is so easy
GUEST HOST: do you make your own crust?
adam: you take a 9″ pie crust
adam: pft no
adam: i can’t be doing that
adam: it is beyond me
GUEST HOST: that’s where i get stuck
GUEST HOST: i’m not good at pie crust
adam: see i just buy the crusts
adam: they come right there in the pie plate even
GUEST HOST: and i can’t bring myself to buy them because i know i SHOULD be making them myself
adam: pft
adam: pfffffffft i say
GUEST HOST: i know
adam: you are denying yourself
adam: quiche
GUEST HOST: my stupid biases are keeping me from quiche.
adam: which is like the third or fourth best egg thing
adam: and certainly the most complicated one i can make
GUEST HOST: i do heart eggs.
adam: so basically
adam: what you do
adam: is get a 9″ pie crust BY WHATEVER MEANS NECESSARY
adam: you cook up some fillings
adam: like vegetables
adam: maybe some bacon
adam: get something like 1.5-2 cups of this stuff cooked up
adam: just in a frying pan or whatever
adam: then get a bowl
GUEST HOST: k
adam: crack 4 eggs into it
adam: add some maybe cream if you’ve got it
adam: if not no worris
adam: *worries
adam: maybe a little cream cheese
adam: blend that up
adam: or beat it with a fork
adam: then tip in your cooked stuff
GUEST HOST: yummy cream cheeeeeeeeeese
adam: blend it some more with a fork
adam: add some spices
adam: to taste like
adam: grate in some cheese
adam: pour that crap in the pie crust
adam: bam
adam: 45 minutes at 350
adam: or until a knife/toothpick into the middle comes out clean
GUEST HOST: maybe i will be brave enough to try that tomorrow
adam: let stand 10 minutes IF YOU CAN STAND THE SUSPENS
adam: e
adam: then slice/dice/consume
GUEST HOST: i could try, but lets face it… if it works, i’ll just have to have a burnt tongue
adam: that is the price one pays for success
adam: actually the 10 minutes is to let it like congeal or some crap i dunno
GUEST HOST: yeah that makes sense
adam: this is basically going to form tomorrow’s post
adam: you are like
adam: guest host
So that is pretty much the size of it! I chopped up onion, mushrooms and peppers, sautéed them in a little bit of Greek salad dressing and baked the whole thing for a while. When Amy gets home we will see how successful it is. My hypothesis: AWESOME.
talking trash to the garbage around you
So how did Amy like it?
More than I did, as a matter of fact. I found it bland. I suspect hers was flavoured with that rarest of spices “I didn’t have to cook it”-mary. It’s very similar to rosemary but slightly piquant.
i feel like i may know this unnamed guest host…
It was pretty good. The fact that it was hot supper that I didn’t have to make at 7:30 was FANTASTIC! For those of you who cook along with these at home, I usually add about 1/4 c each of bread crumbs and parmesan cheese to the eggs. Bread crumbs for texture, cheese for flavour.
Here goes. Trying this tonight.
P.S. Bizan, isn’t the point of the guest host that he/she remain anonymous? Just sayin.
but i have so cleverly disguised myself via alias….