I recently found, like, 10 seasons of Master Chef on Hulu (thanks Anna!), and I’ve been binge-watching it. And now I wonder if there are thousands of line cooks in the kitchens of dive bars longing to leave the deep freezers stacked with pre-cooked breaded chicken and bags of machine-cut french fries to work their way up the ranks in restaurants known for their chefs and seasonal ingredients and experimental menus — because that seems to be every contestant’s story on this show.
One interesting thing is that restaurant kitchens really do still work like the American Dream, where you can come in as a dishwasher and work your tail off until you become a prepper to a line cook to sous chef to chef de cuisine. I don’t know many industries like that anymore. Most of the time you can bypass some steps through education or connections.
My other thoughts about this show include: are they getting enough sleep, because it seems like they stay up really late every night? And also are chefs allowed to not like certain food? There was an episode where they harvested their own oysters, and I think all of them just cut open an oyster and ate it raw. That’s a nope for me. Does that mean I can’t be a chef? Probably.
That doesn’t stop me however from being a home food provider, and I like that role just fine. In our ongoing series on delicious things you can/should bring to a barbecue, next in the queue is deviled eggs.
Deviled eggs are a great side to bring to a party. They’re familiar and fun and lots of people like them. Of course, you’ll have to watch out for the party attendee who stands right next to them. and eats, like, 13 of them. And by watch out, I mean look on in horror and then gossip about them later. Those people really are the worst.
I recently made these deviled eggs for a lovely fortieth birthday party. I probably could have brought double the amount, and they still would have been gone in 10 minutes. People really like deviled eggs, guys. And really, they are not that hard to make. A little mayonnaise, a little salt, a little pepper, a little mustard. Easy peasy. If your husband complains about the smell of hard-cooked egg yolks in the kitchen, ignore him. He clearly doesn’t know delicious.
I started by hard-cooking my eggs. In an earlier post, I showed you two ways to hard-cook eggs: on the stove and in the oven. For deviled eggs, I highly recommend cooking them on the stove — they’re easier to peel later and the yolks all cook consistently this way.
I had a couple casualties during the peeling part. Some of the egg whites were two destroyed to consider taking them to a party, and ask people to eat them. It happens to the best of us. If this happens, make sure you still add the yolks to the bowl, so the proportions stay equal. Just know you’ll have more yolk mixture at the end than egg whites. Normal. Take this as an opportunity to have a pre-party snack. [Read more...]