If I had know that my old college classmate and buddy Eric was going to become a celebrated chef and cookbook author, I would have been more stalkerish! Oh well. Yeah, so back in the day, he was just Eric, but now he’s the
Breakaway Cook and has, of course, his own
blog, where he is kind enough to share cooking tips and recipes. When I saw
his post about making matcha salt, you can bet my head nearly exploded.
I happened to have some chunky grey sea salt and matcha on hand, so I ground up some matcha salt and had it on my eggs. I usually don’t salt my eggs, so this was a bit of a shock to my system, but it was still delicious. I hope meatlovers will rejoice in the burst weisswurst (it probably wasn’t supposed to explode like that, but meat does unexpected things sometimes).
Eric’s cookbooks,
The Breakway Cook and The Breakaway Japanese Kitchen (you can find this one used on
amazon. I don’t know if it’s out of print. I have a copy, and it’s great), are a welcome addition to any kitchen.
. We’ve been eating a ton of eggs lately. I eat a hard-boiled egg every morning for breakfast, and Peter has been on his soft-boiled egg kick. I know it’s not that hard to make hard-boiled eggs, but I have been more pressed for time in the mornings as of late, so okay, that’s how I justified the purchase. I have no regrets whatsoever. This sucker makes perfect hard-boiled eggs, and it also makes great poached eggs! We never used to have those at home, but now we routinely have poached eggs and toast for lunch. Or dinner. Or breakfast. I heart my bulbous egg cooker. And that is my consumeristic note of the day. Thank you, and have a nice weekend.
