brkfst of italians
as the title states, which would be red wine from a thermos at 6:00 am. that’s about it.
ok and now on to the brkfst blog post.
yet another tasty brkfst with eggs; if you’ll allow me to segway (yes, the personal transport machine, not segue, the writing/speaking device) why did eggs get grouped into the brkfst segment? i don’t appreciate eggs fully. they’re a key ingredient in many foods we eat; these include pasta, cake, egg fu young*, and easter eggs. i mean the fun and colourful eggs that kids paint at easter, not those intricate eggs from the ukraine or czech republic. nothing against those countries, it’s just they’re too confusing and intricate. and i didn’t want to bring this up, but i had a bad run-in with, from what i thought was a young ‘gal’, from the ukraine. it was back in the early 60’s, as a young, precocious, and good looking jordan (from the brkfst blog, not the river) i was on a drug induced, absinthe-run romp for some fun that led me to the back of ‘весело печері’ loosely translated to ‘fun cave.’ …that’s enough reminiscing for now. and so, as for the brkfst i actually had, not a bunch of crazy stories from some drunkard in the corner of a bar, that i paid 7 dollars for this story to and he tried to bite me in the process of handing him the money.
for this brkfst, 247 grams (that’s how much was in the package, quite audacity of the person slicing, when i quite nicely asked for 250 grams, but that’s how life is when we aren’t under a harsh regime; the rule of an iron fist inside an iron fist. no soft glove love here) pancetta was sliced on thickness setting 3 on a bizerba manual/automatic with a sliding arm spiked product retention platform. the lamborghini of slicers. this is a consistent, yet amazing thickness for frying pancetta like bacon. pancetta after all, is bacon’s cousin from italy, less gold chains, hair, and hand waving. just a sexy accent and smell…the pancetta rendered some of its fat to the pan because of heat (a new technique for cooking) and turned slightly bendy-crispy. the way it should be. six ‘born free’** eggs were added to a pan. apparently some kind of cracking of the outer hard part of eggs is necessary now a days. who came up with this idea is some sort of genius. i was used to just smashing the eggs with another smaller frying pan and choking down the hard bits of shell. the eggs were cooked in the pancetta’s glorious left-behinds. this yields a flavour unimaginable to the gods, but closely relatable to what the french call “la créme de poutine” which means “the cream of the poutine” which i think means the gravy from the poutine. i really need a new french-english phrase book… the cooked pancetta was placed atop and below the cooked eggs creating a sandwich-like egg sandwich. redundancy at its finest.
i enjoyed your company; thank you for listening to my incessant ramblings tonight. i was watching a movie and was getting real life confused with the movie i watched. now i have to go explore a world that might be real, and possibly fight some people that wear sun glasses and have nice suits.
gnite.
*egg fu young, n; a british and american-chinese omelette-dish sometimes containing chopped ham and beaten eggs; not to confuse it with mr. T’s hit single ‘egg foo young.’
**born free: the hit song by kid rock
