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We can change the way we make eggs -- scrambled, poached, fried -- but what about changing the eggs themselves? Mix up your scrambling routine with quail eggs.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
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| # | Blogger | Posts | Cmts |
|---|---|---|---|
| 1 | Monika Bartyzel | 49 | 0 |
| 2 | Rebecca Flint Marx | 34 | 0 |
| 3 | Sara Bonisteel | 26 | 2 |
| 4 | Slashfood Editor | 16 | 4 |
| 5 | Alex Van Buren | 13 | 0 |
| 6 | Hanna Raskin | 13 | 1 |
| 7 | Sarah Christine | 10 | 0 |
| 8 | Jennifer Iserloh | 9 | 0 |
| 9 | Kat Kinsman | 7 | 6 |
| 10 | Mike Pomranz | 6 | 1 |
| 11 | Erin Meister | 6 | 5 |
| 12 | Bruce Watson | 5 | 4 |
| 13 | Max Shrem | 5 | 0 |
| 14 | Pervaiz Shallwani | 4 | 0 |
| 15 | Joshua M. Bernstein | 4 | 2 |
| 16 | Michael Thomas Hastings | 4 | 0 |
| 17 | Gretchen Roberts | 4 | 0 |
| 18 | Emily Farris | 3 | 0 |
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Reader Comments (Page 1 of 1)
6-16-2008 @ 9:56AM
Baron said...
Anyone have any idea what the green sausage is?
Reply
6-16-2008 @ 11:55AM
Kat Kinsman said...
It's a green chorizo that's native to Toluca. Many folks use green food coloring to achieve that vibrant hue, but others use parsley, cilantro, spinach, chard, etc.
Reply
6-17-2008 @ 2:49PM
Baron said...
Great! Thanks for the info. I love chorizo, I will search for the real deal in green (i.e. no food coloring).
Reply