Posts Tagged ‘Bacon
At a diner in center city Philadelphia, the Midtown III Diner and Cocktail Lounge, a friend of mine was recently seated for an after-hours snack. As he picked up the menu, the waitress told him gruffly, “No vegetables after midnight.”
I wonder if that includes french fries and ketchup, or if he was forced to choke down a plate of bacon and liverwurst.
How is it acceptable to crack open a chicken egg, shake out the snot inside, whip it up and fry it? What historical accident led to this? I could understand if someone decided that an egg on its own was something to be squished and swallowed raw. It’s practically a liquid. Lord knows I’ve swallowed worse. But to whip it up, cook it, flip it? Seriously?
Don’t get me wrong: A cooked egg is a step in the right direction. But I just don’t see what possessed someone to try so hard.
And why chicken eggs? I find the thought of caviar revolting, let alone the odor. Let alone the texture. And what makes a chicken egg any better? You go to the store to buy eggs. Chicken eggs. You order a three-egg omelette. Three chicken eggs. Why not turkey eggs? Pheasant eggs? Turtle eggs?
Ugh. Egg. Even the word sort of oozes. Buy they are sort of marvelous, aren’t they? Butter. Tarragon. Cream cheese. Chives. Salt and pepper. On toast.