The red beans and rice we put together the other day turned into a little bit of trouble. Too much salt, and in the repairing of that, a little bit drier than we wanted. I think it tasted great, but it was thick.
Next day, Cranky reheated the seized-up red beans with a healthy half-bottle of Milwaukee's Finest, and I poached a couple of Petaluma's finest.
Poaching eggs is easier than you think. The trick is bravado. Believe in yourself. And pull the eggs out of the simmering water a little sooner than you might suspect – they will continue to firm up in their own heat. We'll have a lesson on that some day.
But for now, I just want to brag that we resurrected the red beans and rice by giving it a glass of beer and dropping boiled hen product on top of it.