Egg Salad and other food musings...

A good egg salad is hard to come by. I keep trying different recipes. But one thing is for sure, egg salad was not made to eat in a sandwich environment, especially with hard bread. Take one bite and it just squirts out all over your clothes. Same goes for guacamole as well. Guac sounds good on the sandwich menu, but doesn't cut the mustard when attempting to eat it between two slices of bread, especially on a greasy burger!

Speaking of avocados. Always buy Hass, the ones with the rough surface. The smooth ones don't even taste like avocados. And forget trying to get a flavorful avocado in the winter!

Never order Buffalo wings or BBQ Ribs on a date.

Never walk away from a pan of milk you're heating on the stove. Especially milk and sugar. If it overflows, you'll get a great coating of epoxy on the stove surface.

Never put fresh tomatoes in the refrigerator, they won't ripen. Try a paper bag at room temperature, same goes for most fruits...especially peaches.

Who buys that canned chunk tuna packed in oil anyway? The only canned tuna worth it's weight for human consumption is Solid White Albacore packed in water. All the rest is not even fit for your cat!

If that fresh fish you bought smells like fish, take it back. It should smell like the ocean. If it's a whole fish, make sure he's looking back at you...eyes clear, not cloudy. And never, ever buy clams or mussels or oysters that are already open...unless, of course, it closes up when you touch it!

You can find excellent deals on steaks if you look for the "Reduced for Quick Sale" items. The general public is in love with bright red beef. The most flavorful steaks are aged and have a more brownish color. It shouldn't be stinky, just a bit musky smelling. Real steakhouses age their meat at least three weeks (whole) in the proper environment. The aging releases acids that break down the fibers and make it tender. Marinating does that in a much shorter amount of time.

If your county health department has adopted the posted rating system, always look for a big "A" in the window. A "B" means they have had health inspection issues and are working on them. A "C" means they should be closed! Coming soon to most restaurants near you.

If you want to make rice that doesn't stick and is extremely flavorful right out of the pan...saute your rice first in a little olive oil, just enough to make it golden brown. Then use chicken or beef broth for the liquid, add a little salt and pepper. For most varieties, it's two to one (liquid to rice). Don't over cook it. After sauteeing, add the broth, bring to a slow boil for about 5 minutes, then cover and turn the heat to the lowest setting. Crack the top after 20 minutes and it will stay nice and tender until serving without getting soggy. Wild rice and brown rice always take longer to cook and may require more liquid. Fluff with a fork just before serving. Try mixing in some fresh parsley, basil, thyme, or cilantro at this point...adds incredible flavor profiles. I use Basmati rice most of the time now...just has more flavor. Never, ever buy that Uncle Ben's instant junk!

That's enough rambling about food for now. Oh, one more thing...never order fish in a restaurant on Sunday or Monday. They get their fresh fish orders on Friday and Tuesday.

Bon Appetit