Will you look at this?Cranky put this entire thing together. Cranky has never made corned-beef hash. Cranky has never "frizzled" leeks. He can get kinda hasty with a fried egg, so you end up with a plasticky disc rimmed in brown.
But look.
I know, the sun has returned and hash season may be over. Wait, I take that back. Hash season is never over. Chicken hash is a favorite of mine, and there's a fresh, free-range chicken in the fridge.
So, OK. Whatever. I just had to show you this beautiful pile.
Some recipes for frizzled leek strips ask you to julienne leeks. We have an easier way: Slice the leek in half, lengthwise, and then just cut tiny half-rings. They will separate in the hot oil. Some of ours got a little blackish, but "burny" is a flavor I'm rocking.
Brag, brag, brag.
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29 comments:
BIG wow! Both the food and the foto look great! Gotta try that leek thing!
Hi, Zooms: Yeah, I was really pleased with the pic. All credit to Cranky and my little point 'n' shoot.
Frizzled leeks! You want to try this. It's like the potato chips on top of your tuna casserole, a jillion times better.
I'm thinking frizzled leeks (leek frizzles?) on top of mustardy sour cream as a dip........mmmmmm.
Congratulations to Cranky!! And the frizzled leeks? A knockout! You are right to brag!
Miniature giraffe? I need enlightenment.
Oh, I forgot to save the sub. (thanks)
DO NOT TRY TO BUY THE MINIATURE GIRAFFE, YA FOO.
Um, there's some Russians pretending to breed these little six-inch things. Don't ya find it funny? Fishy?
http://bit.ly/i9jPi5
Cheryl: I know! What have I created? He is awesome.
Not to knock his efforts, the frizzles are pretty easy. AND they were totally HIS idea. Gadzooks.
Kudzu: Oh, that knocks me OUT! Some day I'll tell you how we re-create the Lipton's onion dip (without all the salt, etc.) But this is exquisite.
Zoom: Giraffe link compromised. Try this.
http://superpunch.blogspot.com/2011/03/rich-russian-and-his-miniature-giraffe.html
I agreed nice pic! But now you've gone and frizzled leeks...Oh man!
Yo, Greg: I know about frizzled leeks. I spend all day looking at food sites. How did Cranky figure out frizzled leeks?
(We share a brain. That's it.)
Okay, that's weird. What next? Lap lions? Oh, I forgot -we have those. We call them cats.
Yum, frizzled leeks are da bomb bebe!
Zoomie: I have lap Bambi, too. I'll leak that out at my leisure.
Mouse: I actually had to look up "frizzled" to make sure it's a real word.
Sometimes my hair is frizzled. Or my mood.
That's gorgeous! Some chefs have to go to fancy schools to learn how to make little fancy fried baskets but Cranky is a natural! And with an egg in the middle - a masterpiece.
All you need is some hot sauce drizzled on the top for color.
Well, that's me - YMMV.
Nancy: Ha ha! Hot sauce. You are consistent, consistently. Your magic might vibrate.
I'm oftimes frazzled but never frizzled ;)
While Nancy's hot sauce might add flavor, the yolk on that egg has plenty of color! So bright, so rich!
Mouse: Frazzled is OK. It happens to the best of us. But you gotta be on the lookout for froozled; that stuff is dangerous.
Zoomie: If I had used hot sauce, I wouldn't have put any on until I took the picture. ;)
Well, I didn't visualize slathering red over that beautiful yellow yolk but just a few artistic drops a la Miro around the edge of Cranky's creation. Or maybe even a thin wavy line of hot sauce with a few dots here and there. Hey, I'm an artiste; I think visual as well as gastronomic.
Nancy: It would have been very pretty, very striking. I just don't think we needed any; the frizzles did the bizzles!
And Cranky could be said to have a pizzle.
Zoomie: If we even TALKED that way around here! :D
And champagne is flat when it is swizzled.
Zoomie: Could you be sozzled? :D
Who, me?
It's a pozzibility.
Rim shot! Cymbal crash! Excellent, Zoom-meister.
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