Posts Tagged With: egg

Secrets of the Universe #2, Asteroids Are Cocoa Pebbles(tm)

Posted on January 29, 2022 by pauldelancey

Asteroid or Cocoa Pebble?

Yesterday’s blog proved that the Universe arose from an exploded egg. But maybe not. For cereal astrophysicists maintain just as vehemently that all galaxies derived from one giant cereal bowl. Of Cocoa Pebbles.

According to these plucky scientists, nothing happened until at 12am, January, 0 CBS (Cereal Bowl Spilling) the cereal bowl tipped over. Speculation runs rampant and tensions flare over how exactly the bowl tipped, but all cereal astrophysicists agree that it did. Out flew the Cocoa Pebbles. When they coalesced over billions of years through gravitational forces, they became solid planets like Earth and Mars. Whenever Cocoa Pebbles didn’t come together, they remained Coca-Pebbly Asteroids.

Milk from the cereal bowl expanded in all directions and in great amounts. The Milky War formed from this very same milk. Gaseous giants such as Jupiter and Uranus formed from this milk as well. The Great Red Spot and other colors in Jupiter, however, derive from Fruity Pebbles(tm). The gassy giant Uranus is also a breakfast cereal. Did you know that NASA’s deep-space probes took photos of Uranus? Heh, heh.

All those stars in the night-sky are gigantic balls of milk that became so massive that their very own gravitational fields compressed the milk molecules to such an extent that they generated heat and lights. So, we are seeing milk rays that have traveled thousands of light years to get to us.

There you have it. Look at the photo to the right. Can you tell if it is a Cocoa Pebble or an asteroid? You can’t. They’re the same. Proof you cannot deny.

And every time you eat a spoonful of delicious Cocoa Pebbles, you’re devouring a building block of our universe. Heavens, space is tasty.

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: Secrets of the Universe | Tags: asterpod.Satirm, astrophysicists, bacon, breakfast, cereal, Chef Paul, cocoa, cocoa pebbles, Comic Chef, cookbook, egg, good food, gravitational fields, Great Red Spot, Jupiter, Lutheran, NASA, Paul De Lancey, pebbles, recipes, thriller, universe, Uranus | Leave a comment

Secrets of the Universe # 1 – Saturn’s Moon Is An Egg Yolk

Posted on January 28, 2022 by pauldelancey

The building blocks of the Universe aren’t hydrogen, nitrogen, iron, and other elements. No. Eggs make up the most important part of all the galaxies. In fact, culinary astrophysicists believe the Universe came from one incredibly dense chicken egg.

Then the colossal egg exploded, just like when you’ve forgotten about an egg you’re boiling. First, the egg water boils the egg. Then the water evaporates, just like what happened to Mars’ atmosphere. At this point, all the energy from the burner goes into the egg. The egg heats up until it can no longer contain all the incoming heat. The egg explodes, flinging bits of egg in all directions. This is know as the Big Egg Bang Theory, or BEBT.

The Earth’s egginess has been hidden by millions of years of accumulating egg-shell dust, aka, soil. But you really can see the Solar System’s egginess in one of Jupiter’s moons, Titan. Look at the two photos below. The one on the left is one of NASA’s images of Titan. The picture on the right is a hardboiled egg yolk. They are the same. They’re the same! Titan is made of egg. Proof you cannot deny.

Titan Hardboiled Egg Yolk

– Paul De Lancey, The Comic Chef, Ph.D.

Categories: Secrets of the Universe | Tags: apocalyptic, astrophysicists, atmosphere, Chef Paul, chicken, Comic Chef, cookbook, egg, galaxies, good food, hardboiled, hunks, Lutheran, Mars, murders, NASA, Paul De Lancey, recipes, Saturn, thriller, Titan, yolk | 2 Comments

Sauna Baked Eggs

Posted on October 11, 2021 by pauldelancey

People often talk how it’s so hot that they could fry an egg on the sidewalk or on the hood of a jar. Indeed, I saw a film of a British soldier frying an egg on the hood of his jeep. He was part of the British army fighting the Germans in North Africa in 1940-1942.

But what about baking an egg? I had done research on the Finnish Sauna World Championship. Temperatures inside their saunas reached 240 degrees. I wondered if that would be high enough to bake an egg. So, I made the below photos. I was just being whimsical. Then I found out their is such a thing as Korean Sauna Baked Eggs!

Korean sauna goers would munch on eggs actually baked in the sauna. Who knew? The baking took seven hours, turning the egg-white brown and giving the whole egg a nutty flavor. Nowadays, most people make sauna eggs with a specialized rice cooker or with an instant pot. Now you know. And I’ll have to try making Sauna Baked Eggs.

– Paul De Lancey, The Comic Chef, Ph.D.

Categories: Uncategorized | Tags: apocalyptic, baked, baking an egg, British, Comic Chef, cookbook, egg, eggs, Finnish, German, good food, instant pot, Jeep, Korean, Lutheran, murders, North Africa, Paul De Lancey, recipes, rice cooker, sauna, sauna baked eggs, thriller | Leave a comment

Half an Egg

Posted on May 30, 2021 by pauldelancey

Many, many recipes are for too many people. What do you do in these cases? For example, if your recipe serves four and you’re cooking for two people, you’ll need to cut the amount of each ingredient in half. If the recipes calls for two tomatoes, use just one. But what do you do if the recipe asks for three eggs? Half of 3 eggs is one and a half eggs.

How do you get a half an egg?

It would be nice if your local supermarket sold half eggs. This remains unlikely to happen as these food stores don’t even let you buy purchase individual eggs. Back in my youth, we had a woman who raised her own chickens in her backyard. She would let us buy any number of eggs. Then the town shut her down. However, even she didn’t sell half eggs. Her hens just never produced eggs half the size of normal ones. Whether they were unmotivated, conservative, or just plain unable to lay tiny eggs, we’ll never know.

Perhaps half-sized chickens could produce half-sized eggs.

Perhaps a laser beam followed immediately by a thin blast of air, the temperature of absolute zero, could produce an egg that is not only cut in half but also keeps the yolk and the white inside. Future research is indicated. However, I doubt that this idea, however successfully concluded, would prove commercially viable. I’m guessing that such a half egg would cost a million dollars. Most consumers would balk at such a price.

No, I’m afraid that the making of a half an egg falls squarely on our shoulders. Crack an egg open into a small dish. Scoop out half a yolk the best you can with a spoon. Do the same with the egg white. Now you have your half an egg. You can proceed confidently with the newly reduced recipe. The above photo shows a fried half an egg.

Bon appétit.

Paul De Lancey, Comic Chef, Ph.D.

Categories: cuisine, humor | Tags: absolute zero, apocalyptic, Comic Chef, cookbook, egg, good food, half an egg, hens, laser, laser beam, Lutheran, Paul De Lancey, recipes, supermarket, thriller | Leave a comment

Egg Nog

Posted on December 6, 2016 by pauldelancey

American Dessert

EGG NOG

INGREDIENTS

6 eggs
⅛ teaspoon salt
¾ cup sugar
4 cups full fat milk
1 cup heavy cream
½ teaspoon nutmeg
2 teaspoons vanilla extract

SPECIAL UTENSIL

electric beater

Makes 7 cups. Takes 1 hour.

PREPARATION

Add eggs, salt, and sugar to large mixing bowl. Mix with whisk until salt and sugar dissolve. Add milk. Stir with whisk until thoroughly blended. Add this mixture to pot. Simmer on low heat for 10 minutes or until mixture coats a spoon. Stir frequently. Chill in refrigerator for 30 minutes or until liquid is cold.

Add heavy cream to small mixing bowl. Use medium-high setting on electric beater for 5 minutes or until peaks form on cream. Use whisk to fold heavy cream, nutmeg, and vanilla extract into large mixing bowl with milk/eggs mixture to form egg nog. Ladle egg nog into glasses or keep refrigerated for future use.

TIDBITS

1) Some say “nog” derives from “egg and grog.” a rum drink served in the American Colonies before the Revolution. The beverage was very popular. People had to have it.

2) In 1775, British forces stationed in Boston ran out of egg and grog. So the red coats marched to Lexington and Concord, egg and grog capitals of Massachusetts respectively, to seize ingredients. The local militia took up arms to stop them. I mean liberty and egg nog. The first shot was fired when some one dropped his musket while accepting a shot of egg nog from a local tavern keeper trying to drum up business. Another shot rang out. A battle broke out. The revolution had begun.

3) Culinary etymologists, however, say “obgyn” is an anagram for “by nog.” Truly successful obgyns know that their patients find visits unpleasant. So, these “egg” doctors keep a refreshing glass of egg nog by every chair in the waiting room so their patients can always sit “by nog.” Hence, “egg nog.”

– Paul De Lancey, The Comic Chef

Categories: cuisine, history | Tags: American, American colonies, British, Chef Paul, Concord, cookbook, dessert, egg, egg nog, etymologists, Following Good Food, grog, Lexington, liberty, Massachusetts, musket, obgyn, recipes, revolution, tavern, vanilla | Leave a comment

Poulet Yassa (chicken stew)

Posted on June 23, 2015 by pauldelancey

Guinean Entree

POULET YASSA
(chicken stew)

INGREDIENTS

3 pounds boneless chicken
3 garlic cloves
6 medium onions
⅔ cup lemon juice
¼ teaspoon pepper
¼ cup vegetable oil
½ cup chicken stock
1 bay leaf
½ teaspoon cayenne pepper
2 tablespoons Dijon mustard
½ teaspoon salt

SPECIAL EQUIPMENT

Dutch oven

Makes 6 bowls. Takes at least 6 hours, including refrigeration.

PREPARATION

Cut chicken into 1″ cubes. Mince garlic. Thinly slice onions. Add chicken, garlic, onion, lemon juice, and pepper to large mixing bowl. Mix with hands until chicken cubes are thoroughly coated. Marinate chicken in refrigerator for at least 5 hours or overnight.

Remove onion slices and chicken cubes from large mixing bowl. (Keep lemony marinade.) Add chicken cubes, onion slices and oil to Dutch oven Sauté at high heat for 10-to-15 minutes or until onion softens and chicken is no longer pink on outside. Stir frequently. Add lemony marinade from large mixing bowl, chicken stock, bay leaf, cayenne pepper, Dijon mustard, and salt to Dutch oven. Simmer at low heat for 30 minutes-to 1 hour or until chicken is done and most of the liquid is gone. Goes well with couscous or rice.

TIDBITS

1) The Great Chicken Festival is held in December in Cacciatore, Alaska. Chickens from all over the world come to see and to be seen. Highlights of the festival are the clean-and-jerk weight lifting event and the Great Chicken Golf Invitational. You’ll have seen nothing like it.

2) The World Chicken Festival occurs in September in London, Kentucky. Contests include the rooster crowing, clucking, and strutting, survival egg dropping, and chicken-wing eating. London, Kentucky is located in the Daniel Boone National Forest. Daniel Boone was the first man to successfully tame Eastern Kentucky’s huge herds of feral chickens. This is why we know about him.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: Alaska, Chef Paul, chicken, chicken wing, cookbook, Daniel Boone, egg, entree, golf, Guinea, Guinean, invitational, Kentucy, London, national forest, poulet yassa, recipes, rooster, stew, World Chicken Festival | Leave a comment

Uitsmijter (Dutch Ham and Egg Sandwich)

Posted on April 26, 2015 by pauldelancey

Dutch Entree

UITSMIJTER
(Ham and Egg Sandwich)

INGREDIENTS

1 teaspoon butter (1 additional tablespoon later)
2 slices white bread
1 tablespoon butter
2 eggs
4 slices or 4 ounces ham
2 ounces Gouda, Edam, or cheddar cheese
4 thinly sliced cucumber circles
dash of salt
dash of pepper

Makes 1 sandwich. Takes 10 minutes.

PREPARATION

Lightly toast bread. Smooth 1 teaspoon butter on butter slices. Add 1 tablespoon butter to pan. Melt butter using medium heat. Add 2 eggs. Cook eggs sunny-side up using medium to your desired level of doneness. (Dutch restaurants usually have the eggs be runny.) Add ham, cheese, egg yolk-side up, and cucumber circles to bottom slice of bread. Sprinkle pepper and salt to egg. Top with second slice of bread.

TIDBITS

1) Tired of square hotels rooms? Why not visit the Dutch city of the Hague? Bed down in your own orange escape pod for the night. Yes, get rocked to sleep as your round pod gently rocks in a canal. Or not so gently, if a speed boat zips by. These rooms come with all the bars and amenities that can be fitted in a space eight feet wide. If you want to feel like Captain Nemo or James Bond ejecting from a spacecraft with a beautiful Russian spy, this is the overnight stay for you.

2) It’s no surprise that the Netherlands designed bobbing pod hotels. It’s also the birthplace for the 85-foot tall yellow rubber ducky that is being towed around the world for its healing properties. We may even feel so good that world peace might break out. Indeed, the creator’s giant ducky has been successful, scarcely anyone recalls the giant rubber frogs and bunnies he created.

3) And speaking of toys, a Dutchman is launching an exciting, new website. It will be designed for bashful people who desired the latest in sex toys. Modest browsers will be relieved to know that the site will have no nudity or even bad language.

4) Then’s there that giant blue UFO that was photographed over the Netherland’s main government building. It just shows you how anything can happen in politics. Look for its return from the safety of your escape pod.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: bunnies, Chef Paul, cookbook, cucumber, De Lancey, Dutch, egg, entree, escape pod, government, ham, Netherlands, recipes, restaurants, rubber ducky, Russian, sandwich, sex toys, The Hague, UFO, uitsmijter | Leave a comment

Helpful Cooking Tips, #1

Posted on January 6, 2015 by pauldelancey

People often ask me, “Paul, how do you make your food so, so edible?” Well, in the interest of culinary advancement, I shall pass on my cooking tips to the world.

1) Food generally heats up quicker if you turn on the heat or plug in the oven.

2) You are allowed to turn the burner or toaster oven off after cooking.

3) A hard-boiled egg left unattended will explode.

4) You meal will take on a whole new taste if you confuse cinnamon with cayenne pepper.

– Paul De Lancey, The Comic Chef

Categories: food, humor | Tags: Chef Paul, cinnamon, cookbook, cooking, De Lancey, egg, recipes, tips | Leave a comment

Danish Egg Cake (æggekage)

Posted on July 29, 2014 by pauldelancey

Danish Entree

EGG CAKE
(æggekage)

INGREDIENTS

12 ounces bacon
1/2 small onion
¼ cup fresh basil
8 eggs
¼ cup flour
1½ cups milk
¼ teaspoon pepper
½ teaspoon salt
no-stick spray

SPECIAL UTENSILS

electric beater
large oven-proof pan

PREPARATION

Preheat oven to 430 degrees. Cut bacon into ½” squares. Mince onion. Dice basil. Fry bacon in an on medium-high heat until golden and crispy. Stir frequently. (Be careful. Use one hand to hold the lid between you and the bacon or tilt the pan away from you when you stir.) Remove bacon and set on paper towel to drain. Clean pan.

Add eggs, flour, milk, pepper, and salt to mixing bowl. Mix with electric beater send on lowest setting until well blended and eggs begin to fluff. Spray oven-proof pan with no-stick spray. Add egg/flour mixture to pan. Reduce heat to medium. Cook for 4 minutes.

Place pan in oven Bake at 430 degrees for 15 minutes or until pancake becomes golden brown. Remove pancake from oven. Sprinkle bacon squares, onion, and basil on middle of egg pancake.

TIDBITS

1) Denmark in Danish is Danmark. Danmark was named after a man called Dan. Cool. When I become supreme ruler of the world, this planet will be known as Paul.

2) Rabbit jumping shows are popular in Denmark. These events have an even greater following in its birthplace, Sweden, where it is known as “Kaninhoppning”.

3) Rabbithopping-USA and the U.S. Rabbit Agility Association sponsor America’s rabbit jumping contests. It’s still much more popular in Sweden and Denmark. Sweden has been at peace since 1814; Denmark since 1945. America has fought multiple wars since then. Coincidence? Perhaps.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: America, æggekage, bacon, basil, cake, cookbook, Dan, Danish, Danmark, De Lancey, Denmark, Eat Me, egg, egg cake, eggs, fun, jumping, kaninhoppning, Paul R. De Lancey, peace, rabbit, Rabbithopping, Rabit Agility, recipes, shows, Sweden, wars | Leave a comment

Egg Coffee

Posted on July 5, 2014 by pauldelancey

Norwegian Appetizer

EGG COFFEE

INGREDIENTS

9 cups water (1⅓ cups more later)
½ cup freshly ground coffee
⅓ cup water (1 cup more later)
egg
1 cup water.

PREPARATION

Add 9 cups water to large coffee pot or pan. Bring water to boil. While water comes to boil in coffee pot, add coffee, ⅓ cup water and egg to mixing bowl. Mix with whisk or fork. (This mixture looks like potting soil.)

Add coffee/water/egg mix to boiling water. Boil for 3 minutes. Remove coffee pot from heat. Add 1 cup water. Let coffee settle for 10 minutes. Pour coffee through strainer or coffee filters.

This coffee is a lot less bitter than the regular brews and should require less than the normal amount of cream and sugar or none at all.

TIDBITS

1) Historians claim coffee was discovered about a thousand years ago by an Ethiopian goatherd whose goats were bounding with caffeinated energy. How do we know this when we don’t even know how single socks keep disappearing in our clothes dryers?

2). It’s frightening to think that if the goats had only a few more weeks of caffeinated existence, the highly energetic critters could have done their grazing chores in no time at all. They would then have had time to ponder the infinite. Sure, their brains are tiny compared to ours, but hyped up on caffeine they would have to figure that a goat’s life is to give milk and goat meat.

3) To give goat meat means to die. Fast thinking goats wouldn’t have liked that. No, not one bit. And back then goats far outnumbered humans. They would have learned goat karate, attacked us, and gained their independence in regions where human warriors didn’t wear armor. Not long after that the coffee-drinking goats would have developed their own armor, their own spears, and their own catapults. We humans would have been overwhelmed by vast, well-equipped goat armies. We would have had to become vegetarians and the goat’s servants. It nearly happened.

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: appetizer, armies, armor, brains, brews, caffeine, catapults, coffee, cookbook, culinary, De Lancey, Eat Me, egg, egg coffee, Ethiopian, goat, goatherd, goats, historians, independence, meat, Paul R. De Lancey, recipes, socks, vegetarians | 4 Comments

Posts Tagged With: egg

Secrets of the Universe #2, Asteroids Are Cocoa Pebbles(tm)

Secrets of the Universe # 1 – Saturn’s Moon Is An Egg Yolk

Sauna Baked Eggs

Half an Egg

Egg Nog

EGG NOG

Poulet Yassa (chicken stew)

POULET YASSA
(chicken stew)

Uitsmijter (Dutch Ham and Egg Sandwich)

Helpful Cooking Tips, #1

Danish Egg Cake (æggekage)

EGG CAKE
(æggekage)

Egg Coffee

EGG COFFEE

Follow Blog via Email

Paul’s archives

Posts Tagged With: egg

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EGG NOG

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POULET YASSA (chicken stew)

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EGG CAKE (æggekage)

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EGG COFFEE

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Follow Blog via Email

Paul’s archives

POULET YASSA
(chicken stew)

EGG CAKE
(æggekage)