Cronnissar - Blog Posts

Thanks to @cronnissar for tagging me in!

Eggs: Poached when in a breakfast sandwich / over Eggs Benedict; white omelette with Swiss cheese if I’m being good; fried¹ if I’m not.

Steak: My sympathies to the well-done folks (a preference frequently born of poverty); but medium-rare is objectively the right way to go.

Milk: For drinking, almond milk (preferentially with honey, over ice). Skimmed milk for everything else².

Alcohol: Oban 14, chilled³.

Warm drink: So, so much coffee. So much. (Although green tea is also good!)

¹ The closest US equivalent would be ‘over hard’; although Americans like to smash the yolks and / or move the eggs off of heat before the edges are crisp.

² I know that full-fat milk is considered superior in taste; but I was raised on skimmed, and reacclimatizing my taste buds is, alas, not a priority.

³ Do not mistake my choice as proof of a sophisticated palate; Oban is in a drinking polycule with Bailey’s and Jose Cuervo.