Still shopping for a new bed. Buuuuut I might as well stop right here.
This is actually a serious problem in my neighborhood. But it is a funny headline.
Good News March 18th lineup!
Jason Trachtenburg (The Trachtenburg Family Slideshow, Late Night with Conan O’Brien)
Gabe Delahaye (Videogum.com, Gabe & Max)
Megan Neuringer (Flight of the Conchords, VH1, UCB Theatre)
Nick Turner (CollegeHumor, Too Cool For School)
and don’t miss the Good News houseband “Rich Loves Leslie” (the PIT, VH1)
Thursday, March 18th. Coco66 @ 8pm. FREE!
Big show next Thursday! Lots of great guests, music, and more! Come nurse your post St. Patty’s Day self with drink specials and food specials and FREE comedy! There will be blood.*
*comedy.
This past Saturday I decided to make myself a good breakfast since I was moving apartments (an easy move within the same building but still very “unngh” inducing). As some of my friends know, I can’t get enough of (or shut up about) Momofuku, my favorite restaurant in New York. I got the Momofuku book for Christmas and have been wearing it out as best I can (I recently made their famous pork buns and had to skin a 9 lb pork belly…more details and pics coming soon). Since I had some actual buns leftover from my pork bun adventure, I decided to spice up my Saturday morning breakfast like an old couple renewing their vows (what?) and do something special for myself. I took a bun I’d frozen (they freeze great!), resteamed it, and made myself a Poached Egg Bun topped with some leftover Ginger Scallion Sauce I had in the fridge. (Ginger Scallion Sauce is a mother sauce at Momofuku and is very easy to make; the recipe is in the book.) It’s basically a Momofuku pork bun, sans pork belly with the sauce on top. I’m happy to report it was delicious.
As is the case with cooking for one, it was grand fun making the feast, then slightly depressing eating it alone on my sad futon. But then my roommate woke up and I said, “Look what I did!” and he went “Huh?” and walked off. So that kinda made it a better communal experience.
I’ll post the full recipe below. It’s pretty easy.
Poached Egg Bun topped with Ginger Scallion Sauce (adapted from Momofuku’s Pork Buns and Ginger Scallion Sauce)
All Momofuku recipes are available in their book and are too much for me to write out here, but I’ll post some links to recipes that can do the trick.
1 steamed bun (these are best made in large batches. Make and freeze or just buy some at an Asian market)
1 egg
1 tbsp white vinegar (for egg poaching)
water enough to poach an egg in
1 tbsp-ish Ginger Scallion Sauce
2 quick salt pickles (these take kosher salt, sugar, and kirby cukes. super easy too.)
a tiny dollop hoisin sauce
Sriracha to top with
kosher salt and pepper to taste
1. Boil your water and steam the bun in a bamboo or vegetable steamer 5 minutes or until soft and warm. Remove and keep covered to stay warm. (If you’ve got 2 pots you can do steam the bun and poach the egg at the same time for maximum hot freshness of the egg and bun.)
2. Add the vinegar to your water and boil the water to poach your egg (the vinegar holds the egg white to the yolk when it’s poaching by some sort of magic). Best thing to do is get the water to a pretty good boil then lower the temperature to a very low setting. There should be almost no water bubbles boiling up.
3. Crack the egg gently onto a shallow plate. Then gently slide it into the hot water trying to keep all the white and yellow close to each other. Don’t worry if it spreads out too much, but do your best to keep it together.
4. Let the egg poach 3 - 4 1/2 minutes depending on how runny you want it (3 minutes will be runny, 4 - runny-ish, 4 1/2 to 5 - getting harder). After your desired time has passed, use a slotted spoon to remove your egg. SAVE YOUR WATER. Place the egg on a paper towel on a plate and let it dry off a little. Pat it dry on the top of the egg with another paper towel.
5. Get your bun out. Spread a little hoisin sauce on the inside of the bun with the back of a spoon. Place 2 pickles in the bun. Then gently nestle (yes, nestle) the egg in the bun. Toss your Ginger Scallion Sauce on top of the egg in the bun. Salt and pepper lightly to taste. Have your sriracha handy to spice it up, but I suggest taking the first bite clean to taste it virginly, and to gauge how much sriracha you’re gonna need.
I think this recipe could benefit from the Momofuku Slow Poached Eggs, but those take a while I think so this works in a pinch. I told you I can’t stop talking about that freakin’ restaurant. Bon appetit!
(Saturday morning Poached Egg Bun with coffee and oatmeal and a side of loneliness.)
DIE HARDLY WORKING: The CollegeHumor Action Movie. The highest-budget, longest-in-production, craziest Hardly Working ever produced. See what really happened to our old office. Digg it!
My goodness. This looks fantastic and is really well done. This must’ve taken 10 Apple computers to make!
The most bizarre thing you’ll see this morning: Woman Transforms Into Michael Jackson. via Alltop
I’m hosting a gallery opening complete with music tomorrow night called True Stories. The gallery features the artwork of two of my good friends, Sam Wedelich and Corey Hayes, who are both very talented.
Sam draws awesome illustrations:
& Corey takes beautiful photographs:
There are some great singers and dancers performing as well. And I’ll be telling stories and showing videos I made of a baby doll dancing to a Kelis song. Which is to say that I’ll be providing the high art, right? Right. It’s a free night so please come check it out.
Here’s the details:
True Stories
Sam Wedelich & Corey Hayes
Show Specs:
251 W 80 Street (Btwn B’way & West End; All Angels’ Church), NY, NY 10024
Opens Saturday March 6: 6-7:30 Opening, 7:30-9 Coffee House Concert, 9-10 Reception & Second Viewing
It’ll be a fun night. Let’s hang out!
Last night I got home and there was a scarf tied on the plant outside my building. I took this to mean everyone in my building was hooking up and I should just come back later.
I’m buying a new bed. I’m calling this Craigslist post and asking if this is specifically a Norwegian Black Metal Frame and if it is covered in pentagrams and blood. If not, no deal.
[Flash 9 is required to listen to audio.]
Cat Power - I Found A Reason (Velvet Underground cover)
I love this song so much. Cat Power’s voice is so smoky and gorgeous and melancholy all at once. Coincidentally, I just started getting into the Velvet Underground this week (I’ve never really heard them at all and feel like I missed them all these years, even though the surviving members are older than my parents). And I didn’t realize that this song, that I’ve known for years, is a Velvet Underground cover. Soooo, this guy is a little out of touch. Anyway, listen listen. Great stuff.
EDIT: I just realized the last two posts on this blog begin with “I love this song so much.” I now have to hang out at Hollister for the next two weekends for talking like a 12 year old girl. Discipline.
There are few things in life greater than Phil Collins collaborating with Bone Thugs-N-Harmony. Let us never forget this song or video.
I love this song so much. Look at Phil Collins’ piercing serious stare as he brings the pain with Bone Thugs!!!!
I’m glad the extreme music matches the action in the video.
Green Day’s American Idiot is going to be a Broadway musical (it recently ran at the Berkley Rep in 2009). I had an idea for a sketch that was sort of similar to this but this is happening in real life.
I can’t decide if this is a good or bad thing. Good, because people are making money creatively and Green Day has found a way to extend their music into even more avenues and become more than just a little three piece punk band playing songs about touching themselves. Bad, because I don’t know if it’s good to just Glee up everything and turn it into Broadway. I’m torn.
If this makes way for an ICP and Juggalo musical then I will be all for it. That will be horrible for culture, but oh, so sweetly horrible. I will buy tickets.
[Flash 9 is required to listen to audio.]
Ben Folds, Best Imitation of Myself, Ben Folds Live
Do you think I should take a class to lose my southern accent?
I got back from a 10 day journey to NC yesterday afternoon. My southern accent got stronger while I was there. And I don’t want to change it! I’m sure it will soon return to it’s dulled, mildly southern state. It mostly comes out in the “O’s”. Hooome. Phooone.
Pictures and stories from the NC trip coming soon.
