Do you know what a food trend is? I bet you do. You probably know about lobster rolls, and ice cream cones in front of brick walls, eggs on top, and everything wrapped in bacon. We all see them, regardless of the social media we use. I will confess that Instagram is my fave because we all want to see what each other's last meal was. Ya'll hate that on Facebook. A little over a week ago I discovered the "Cloud Egg." I am always one to jump on the intafood bandwagon. I was prepared to make the dish, but when I got home, lo' and behold! My 12-year-old son was making Cloud Eggs! He had the wrong beaters on the mixer, so I was of assistance, but the rest he did himself.
Basically a Cloud Egg is a meringue with the yolk baked on. It's not a great texture and/or flavor. That said, I'm really impressed my kid took the initiative, and I think it's great we are trying to reinvent food. I have heard that this recipe is from the 17th century, so it may not be new. It is new to me, and I am always grateful to the universal food consciousness that makes these things possible.
Over Memorial weekend my husband and I went on a much needed date. We saw "Alien: Covenant," which was delightfully gross and disturbing. Afterwards, because we didn't have the boy child with us, I thought it would be super fun to make my husband slightly uncomfortable and have him try a Korean restaurant. A true sport, he agreed to Sam Oh Jong in Lynnwood. I had been there once before, and got the Kimchi Stew, because as you know, I love kimchi.
This time I got the Bimimbap, because I knew it was a sure fire win. Plus, it's served sizzling in a hot stone bowl. The only downfall is that it does come with shiitake mushrooms. I gagged them down. I'm really, really trying. My hubby somehow had tunnel vision and could only see soups and stews, so he jumped on the first dish he thought might be hearty. He found a $30 dish of spicy "marine products" and bean sprouts. He was shocked at the price, but I'm a food enabler, so I told him to do it!
This looks great, right!?! Here's the problem, we were only given chopsticks and a spoon. I can eat mussels with chopsticks. I can peel shrimp with my hands, but how exactly does one eat shelled crab legs with these two tools? The third time my husband asked for napkins was his last. After that he sat there angrily regretting his order, and vowing to never eat Korean food again. I laughed... a lot. Thankfully we've been married for 14 years and he knew I was laughing to release tension. My favorite part of the meal was when he asked the server to box up our food. She handed me containers, bags, and tongs. My husband eyeballed the tongs and said, "Do they have any other kitchen tools back there? What is happening?"
*We had awesome leftovers at home, with all the tools we needed. Note: bean sprouts turn into grass in the microwave.
I'm a not-for-profit worker that loves food, both healthy and indulgent. I've eaten the 12 egg omelette at Beth's Cafe: toast, hash browns, and all. Take that Adam Richman!