A Penny for Food

One of the most delectable ways of feeling the love between all the vegetables and meats is to throw them all in to a pot and let them all bubble away. It might sound a very sappy thing to say, but it is in fact quite "soup"y. A well made soup brings out the flavors of the ingredients composing it in such a burst of sensation that plays a merry jig on your taste buds all over your tongue. And as with everything that I instruct my readers about, it is a really simple thing to do. Just a matter of choosing your vegetables, your meat (Optional, in case you are one of the poor, hopeless souls inhabiting the earth and calling yourself Vegetarian just so that you can be Green, like a Martian perhaps!) and the garnish. There are three vegetables that are almost omnipresent in every soup. The three great aromatics: Onion, Carrot and Celery. If not directly present, they are present in the form of the stock (or flavor concentrated water, if you please). Add to these, a few herbs and...

Eggs are, perhaps, the simplest of proteins that you can manipulate to satisfy your appetite. And the simplest act of cooking that can be performed on it, Boiling. Eggs can be boiled up to different stages of the setting of the yolk. Runny, soft, medium or hard. A runny yolk is in no way unfit for consumption for it is still cooked to the temperatures where Salmonella does not remain a problem. Choosing eggs: Choose eggs without cracks. Eggs should be about 3 to 5 days old. (Stored hygienically, of course.) To boil eggs: Place eggs at bottom of the vessel and cover with cold water to cover an inch above. Heat to boil the water. When it comes to a rolling boil, remove and set aside with a lid on. Keep for 3-5 mins for soft yolk, 5-7 mins for medium-cooked yolk and 12-20 mins for hard yolks depending on size of the eggs. Remove from the water and quench the eggs into cold water to stop them overcooking. De-shell and enjoy. Whats Cooking America has a good set of tips, techniques and ho...