The trick is to pack the chicken with as much oil and liquid as possible – you know how dewy you get after a face mask? Like that for chicken breasts. Categorically not a breast man here (I made the same joke on Instagram, sorry) but they are really good in a few dishes (note to self: breast week? ) including one I like where you kind of poach the chicken in this soy mixture and it tastes incredible. Basically, I’d seen this New York Times recipe for a lemony, winey chicken breast dish. Buckle up because I have to explain the original recipe to explain the egg thing. So what happened? I literally have no idea, but it started the night before. But poached eggs on toast, with avocado, and some hot sauce, is objectively good. If I put them in the mini egg pan, that marks the induction hob and I spent days scrubbing. If I put them in the medium pan the yolk splays out everywhere and looks tragic. Cons: spitty pan, hissy noise, fussy, the counter is splattered with grease. Pros: crispy, yolky, good in things when I get dinner. On a scale of 1-10, with 10 being ‘hardcore egg guy’ and 1 being like, eggs will literally kill me, I’m a 6. Eggs fried in a garlicky, lemony, white-winey, chicken-schmaltzy sauce No leftovers, which means it was pretty outstanding (or I’ve finally learned to measure?)Īlso don’t forget next week kicks off veg month on Scraps! Four issues with not a single chicken thigh in sight. And below, I’ve shared the other stuff we cooked. This week’s stand-out is a really simple lunch that takes about 7 minutes to assemble. Also, as I write this on a Thursday night, Rob’s cooking something tonight, and Friday, who knows! Maybe we’ll just get a pizza and watch Pachinko (amazing show, Apple TV+, trust me). It’s been a week of finding recipes, doing a big online shop (and kind of revelling in Having Stuff In), and there has not being a single shred of food left each night. So I thought maybe Scraps is just about that this week? A week of not using leftovers? Fine. And I am also reading a book about an egg. This isn’t a fake coincidence by now you know the goal is to wing it as successfully as possible here and this week, for whatever reason, I’ve not had a ton of leftovers in. There was outdoor seating as well (high tables), which is good to note if you want some fresh air or you're stopping by with a pet! Overall, it was a great place to have breakfast and we hope to go back next time we're in Portland.Unrelated to the fact this week’s Scraps features a great recipe for eggs is the fact my friend, Bobby, has a book out in August called Isaac and the Egg. We sat on the counter by the window, which was nice for this clear and sunny day. She ordered it because it comes with their homemade pesto, which I got to try and I really liked as well. My wife ordered the Yolko Kono and said she really liked it.
All the ingredients tasted fresh and had great flavor. Like I said, to me, it was worth the wait. Either way, I'd keep this in mind when choosing to come here. I'm sure they were either short staffed (like most places) or slammed with online orders. We arrived around 9:45 AM and it didn't LOOK busy, but there was a 30 to 40 minute for the food to come out. It's a sourdough sandwich with a fried egg (of course), seared ham, avocado, tomato, havarti cheese, and sriracha. We've been wanting to try this spot for a while, and we finally got a chance to pay them a visit.
0 kommentar(er)
