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On the egg-spress to Yum Town

18 Mar

As I promised, here’s an account of the lovely time I had making eggs inspired by The Mind of a Chef, one of my favorite gems on Netflix. The first season is all about Chef David Chang, who I am sort of in love with, although, granted, my love starts in my stomach. He’s hilarious and I love watching him and his friends delve into dishes I could never even imagine attempting.  So that’s why I watched 25 glorious minutes of TV all about eggs…and then made some eggs of my own!

Egg #1: The Swirl

Origin, 2005. Chef Daniel Patterson made this up because he wanted something “super easy” where he didn’t have to wash the pots (which confuses me a little, because I had to wash my pots). I love how the whole episode is about eggs, but when Chef Patterson introduces his recipe, he says, “there’s an egg involved.” You think?

You start the Swirl by beating an egg. Bring water and salt to a simmer, then “whirlpool your water” (as in, give it a good stir) and pour your egg in. Count to 10 and pour it through a strainer! It’s pretty simple, although I felt a sort of fear just pouring the egg into the water. IT’S ALONE AND UNPROTECTED.

When I drained the water, the egg looked disgusting. Like, “did you just come out of the ocean?” disgusting.

ewww

ewww

Thankfully it looked a little better on the plate.

ok

Chef Patterson pours olive oil on the egg and of course adds salt and pepper. My egg was ridiculously fluffy. I thought the olive oil might be overwhelming, but it’s more like an aftertaste. The egg itself is warm and tastes meaty, which is crazy considering how light it is.

interesting

In a hilarious exchange on the show, Chef Chang tastes his first Swirl and says, “Delicious. Clean. It’s an egg.”

To which Patterson says, “Yeah. It’s an egg.”

You go, guys! Keep up the good identifications!

Egg #2: The Sergio

I hate peeling eggs. I’ve tried all the tricks to make hard-boiled eggs easier to peel, but it never works. It’s like chickens have something against me eating them or something. So when Chang demonstrated what he called the Sergio Egg, I was blown away (haha…).

Chang learned the technique for “peeling” an egg from Chef Sergio Perera. It consists of not peeling at all, but instead cutting a hole at the top of your egg and blowing it out. Yes. So of course I tried it out and filmed it too, so check it out below.

The only bad thing about this method is you probably don’t want to prepare someone else’s egg this way. Or, depending on who it is, maybe you definitely want to use this method. Just remember to keep it to yourself…until afterwards, of course!

Your Egg-ellency

17 Mar

If you’ve read my blog for awhile, you probably know about my obsessions with coffee and yogurt. I also have a third life staple: eggs.

Honestly.

For you aliens who don't know what an egg is: there she blows!

For you aliens who don’t know what an egg is: there she blows!

My love affair with eggs starts with getting my tonsils out at age 11. For days after my surgery, I didn’t want to eat anything, even the ice cream, pudding and jello everyone and their mom’s yap about eating when THEY get their tonsils out. Not me. I have to use a special kind of gas when they put my under, and it makes me sick to my stomach.

But the first second I felt like eating, I wanted eggs.

“What kind of eggs?” my mom asked, trying to hide the pudding bowl behind her back. “Scrambled? Omelet? Fried?”

At that point, I’m not sure if I had even had a plain fried egg before. But when she said the word, I knew I needed it. ASAP!

Since that day, eggs have been my food of choice whenever I’m feeling sick. They are also my food of choice in the morning, as an afternoon snack or at any time of day. This works great for me since they are always in our fridge (along with milk, shredded cheese and ice cream…no lactose intolerance allowed here!).

A beautiful fried egg is still my favorite way to prepare eggs. Fried in oil, served with salt, pepper and a dash of cayenne; when I cut into the yolk, it spills out like golden nectar and serves as both dipping sauce and a nice pop of color.

It’s all about the presentation, y’all.

Tomorrow you’ll get to read about some unique ways to prepare eggs that I learned from The Mind of a Chef, one of my favorite gems on Netflix. The first season is all about Chef David Chang, who I am sort of in love with, although, granted, my love starts in my stomach. He’s hilarious and I love watching him and his friends delve into dishes I could never even imagine attempting.  So that’s why I watched 25 glorious minutes of TV all about eggs…and then made some eggs of my own! Check back tomorrow for the mind-blowing video (haha play on words! you’ll figure it out later).

I found the burek!

25 Jan

I have long bemoaned the lack of Eastern European food in Nashville.

We’re pretty international, but really people just eat a lot of Asian and gyros.  My sister and our friend call ourselves the Sketchy Restaurant Club…we’ve had Thai, Middle Eastern, El Salvadoran, Indian, Greek, Japanese…but there are definitely unrepresented parts of the world. There ain’t no Finnish restaurants, or Kyrgyz, or even Russian ones.

But lo and behold, Nashville has gained an adorable little Eastern European place called Euro Grill. Although, they seemed a little hesitant to proclaim their true identity, as the sign says, “Mediterrainian Food” [sic]. I understand, guys. Some people need to be tricked into discovering their true love of feta-filled pastry.

Apparently the restaurant’s been open since 2010, but when I got back from Eastern Europe in 2011, I looked everywhere for Balkan food and couldn’t find it. I finally got wind of Euro Grill last year, and this was my first time going.

I was a little excited.

I was a little excited.

Not only was there legit food, but most people in the place were speaking a variant of Croatian/Serbian. There were tiny coffee cups, guys wearing sweat pants and Nikes, and a group of men playing darts basically the whole time we were there. It was literally a piece of Eastern Europe in Tennessee.

And I loved it. You will see me again, Euro Grill! (and Serbia!)

Afternoon delight

30 Apr

Why is WordPress so against embedding media into posts? I gave up on putting in my actual video, but I wanted to share it with y’all via link. Just to make your mouth water.

You’re welcome!

(P.S. Vine is awesome. Coffee is better!)

The Bisons (a no food post)

6 Apr

Hi, I’m Carly.

You probably know a bit about me if you’re a follower, but if not, you already know I like traveling and tastes, right? What you might not know is that, along with my insatiable appetite for food and adventure, I have an insatiable curiosity.

When I have a question, it must be answered. I don’t care how long it takes.

So this is why no matter how comfortable I am, no matter what delightful goodness I’m intaking, no matter how much fun I’m having…there’s been a niggling sensation underneath that says: YOU ARE UNFULFILLED.

It all started when I pitched a story to my journalism teacher on the origins of our school mascot (the ungrammatically correct “Bisons”). He loved the story idea, and I set out to get some facts and interviews.

Except, there were none. Facts, that is. I got a couple interviews with people who had no idea why we are called the Bisons and referred me to other people who were also clueless.

I looked in old Lipscomb backlogs. I read books on the history of the school. I searched the web. I called the sports center management. I even asked the president!

No dice.

ddd

I did find this Most Popular Boy of 1963. Ooh la la!

I haven’t given up – I still have two more years of school left; I’ll finish that story yet! But it sure is bothersome right now. Do unanswered questions bother you?

A celebration of creamy chocolate

5 Feb

KeepCalm_NutellaOn-240x300Happy World Nutella Day! A day, according to NutellaDay.com, to “celebrate, to get creative with, and most importantly, to EAT Nutella.”

I loooooooove Nutella. I slather it on my toast. I eat it plain. I swirl it in with my banana “ice cream” (seriously, check that link out – it’s amazing). I make it the main ingredient in my cheesecake. I put it on waffles and strawberries and pretzels and crepes.

Unfortunately I didn’t find out that it was Nutella Day until this morning. And by then, I’d already made a cherry pie (the only time a cherry pie has been unfortunate). So I celebrated Nutella in my heart and ate a little bit on a spoon, but I didn’t exactly get creative with it…yet!

Soon I would like to try Nutella granola, an idea I got from one of the countless recipes on the World Nutella Day website. There’s also Nutella gelato that’s calling my name. Methinks the future shines bright with Nutella opportunity!

So until then, I will happily eat my pie (and maybe even try a bit with Nutella with it). Go be creative, y’all! And tell me about your favorite Nutella delicacies, of course!

PB, Nutella & marshmallow cream on bread. I tried this once and almost died.

PB, Nutella & marshmallow cream on bread. I tried this once and almost died.

Laffy Taffys, world climates and natural disasters

4 Feb
Clouds are one of my favorite aspects of "weather" (sunset in Serbia)

Clouds are one of my favorite aspects of “weather.” (sunset in Serbia)

This week in Nashville there was a beautiful 70 degree day, a crazy storm that produced 8 tornadoes, a sudden drop to 20 °F and substantial snow. Like, “you could see it on the ground” substantial.

Welcome to Tennessee! Where no one worries about global warming because, well, it’s always been like this.

Some of my fondest memories growing up include spending spring afternoons in our basement, the tornado siren blaring outside. Occasionally we sat under a mattress. We would listen to radio dramas and eat Laffy Taffys (or, if the power was out, ice cream!). Tornado warnings seemed to come twice a week.

One December, we had enough snow to build a small igloo, and then a few days later, we wore shorts to hike on Christmas Eve.

The crazy weather made me contemplate climates in other parts of the world, so I give you…Carly’s World Weather Lists!

Best overall climate:

Faulconbridge, Australia is rumored to be rated “the most equitable climate” by the World Meteorological Organization. It sits 1, 463 feet above sea level, has evenly distributed rainfall and year-round mild temperatures. If you’re not careful, you might forget there’s such a thing as seasons.

Most alien-like:

Dotted with volcanoes and never free of hazardous gases, Danakil Desert in Ethiopia supposedly has the oddest sights, smells, landscape and temperatures in one location.  Its nickname is “Hell on Earth.” Since there is lava just waiting to bubble over the surface of the ground, temperatures can reach up to 115 degrees regularly! There are salt flats, mineral springs, sulfur pits, lava lakes and acid ponds. It has the only below-sea-level volcano. Although not ideal for a relaxing vacation, Danakil is a hit tourism spot for thrill-seekers. I like thrills, but…I…don’t know…

Biggest temperature range:

Verkhoyansk, a town in Siberia, Russia, has a record high of 99.14 °F. Although that doesn’t sound high, let’s remember that it’s in Siberia. Also, their record low is -93.6 °F, giving the two extremes a difference of almost 200 degrees! And I thought Nashville weather was bipolar.

Most dangerous places to live:

Oklahoma City, OK. has been hit by more tornados than anywhere in the world.

The Phillipines cash in with the most hurricanes – they have up to 20 per year!

Japan and Indonesia are the earthquake capitals of the world. Indonesia has more earthquakes total, but Japan has more earthquakes per square kilometer.

Latacunga, Ecuador has been destroyed by the Cotopaxi Volcano four times in the past 300 years. And yet they keep rebuilding…

Well, the world has some pretty crazy places. I hope you, reading this, stay safe from disasters and have fun in your home’s climate! I still have a few months before tornado season starts, so maybe you’ll get a few more blog posts before my laptop is sucked into a swirling vortex of wind. There’s no place like home!