This is my increasingly common first meal of the day, nowadays—10am-1pm, typically, in terms of timing (i.e., when I actually get hungry). Sorry, I just hardly ever eat bacon, anymore. Tastes like I’m eating a block of salt, to me. But, Go Paleo!!!; bacon, the exclusive favorite food of the brand.
If you prep them properly, beans can be quite amazing. After a 24-36 hour soak, drain, rinse; and then, where I plop the beans into the pot: sprinkle them with garlic powder to lightly cover, then desiccated onion flakes to lightly cover, then salt & pepper, and cover them in beef stock (or, chicken, if that’s all you have). I bring them to a boil, reduce to low and cover (I don’t want to add any water). It’s usually an hour or two, and you have glorious tender beans in a thick sauce. After the obligatory tasting and seasoning adjustments, into the fridge they go for a day, in order to form retrograde resistant starch. I often eat them cold or, just a 20-second nuking.
But, I still like to create unusual things from what I have, or what I happen to be into at the moment. So here it was just this morning, over 10am pro football.
To do a “fried-poached egg,” you get your skillet hot, and when hot, add your pat of butter and as it’s melting down, add your egg right on the top. Immediately—and I mean: Immediately—add 1-2 ounces of water and cover just as immediately, preferably with a glass lid if you have one. It’s like a minute. Turn off the heat, and you’re done.
Then, add whatever shit you’re going to add.
But, no matter what shit you add, at least get to do this.
In time, I will be blogging more about beans. Taters were one thing. The satiation, nutrition, and versatility of properly prepared beans are quite another.
So is the blood glucose readings.
…Oh, yea, about the title. Almost forgot. Took a while, but I warmed up to and then embraced “chip beef on toast” as a kid. This is basically crappy, rejected beef puree, formed into a loaf, sliced thin with lots of spices. Then it’s added to a Mark 1, Mod A shit “Southern” gravy made with fat drippings, flour (they call it a “roux”) and milk.
Plop it on toast.
In the military, they can’t even go out of their way to get bad pureed beef that’s been loafed and sliced up, they just use ground beef and call it “shit on a shingle.”
So, I’m going to work out a gourmet version with gluten free toast and it will be awesome.