Funny because it's true (and awesome!)

[tcepsa]

[After conversation in which I described making biscuits and adding garlic, using a different type of fat, and sprinkling cheese on top and then not being terribly fond of them but not being able to say what it was about them that I wasn't so keen on. I then described making eggs by mixing together a couple of eggs with rosemary, thyme, salt, pepper, and milk and heating the whole thing in the microwave for a couple of minutes. I wasn't particularly sold on them either, but again I couldn't tell which of the ingredients was the problem child, or whether it was because I had microwaved them. After that, while we'd been on the phone, I had grumbled about how cold it was upstairs and proceeded to close the door and hang a polar fleece blanket over the windows. After a bit I observed that it had gotten measurably (as in about 4 tenths of a degree) warmer throughout the conversation, but that I wasn't sure whether it was the blanket or the door or both that were responsible for the change, whereupon we had the following exchange]:

gipsieee: You're just having a bad day with the scientific method, hon.

Me: Why do you say that?

gipsieee: Because you keep changing more than one variable!!

Comments

[meliapet.livejournal.com]

LOL - Um yup - that will do it. hehehe

I find garlic goes well with pure, salted, butter. The cheese needs to be a sharp chedder. If not it can be too bland or too much garlic. Gotta counter it with cheesie sharpness.

I liked the egg mix - microwaves tend to make eggs rubbery and then it becomes a texture thing not an ingredients thing.

:)

[tcepsa.livejournal.com]

~nods~ This definitely bears more experimentation, possibly with a lab notebook ~grin~

I think you might be right about the eggs being a texture thing...

And, since I didn't respond to your last comment, getting together to make food sometime could be a lot of fun, if we can make it happen... I'm currently up just outside of Baltimore now, though, so coordinating that could be a challenge (depending on schedules, your location, etc.)

[elkor.livejournal.com]

but again I couldn't tell which of the ingredients was the problem child, or whether it was because I had microwaved them.

It's because you microwaved them. It tends to make the eggs rubbery, and doesn't give the herbage time to develop a flavor characteristic in the eggs. So you end up with rubbery egg with green stuff.

Try soaking the herbs in 2 TBLS of milk for at least 20 minutes before cooking to rehydrate them and "bloom" the flavor. Then mix in with the eggs and pepper (Salt should be added afterwards).

See if that helps.

[belushi81x.livejournal.com]

I wouldn't use fresh garlic... for something like that I'd use granulated...

I suddenly realized that you didn't specify fresh garlic... I just assumed.

I also wouldn't have tried changing the "fat" at the same time I added those other ingredients... your woman is smart. Yes... I agree the scientific method applies to cooking... and yes I sometimes have trouble with that too...

[grum]

*curtsy* Thank you.
Why would you use granulated garlic instead of fresh?

[belushi81x.livejournal.com]

Fresh garlic would possibly still be undercooked when the biscuits were ready... in baking fresh garlic can be weird like that.

[grum]

This may or may not be too grave a problem actually enjoys small bits of raw garlic. That said, thanks, this makes perfect sense.