(Originally posted on our 2012 Field Blog — by Chris Thawley)
Whilst our lizard work continues apace, in our downtime at Chez Rome Pond House we like to experiment in our full kitchen (a major upgrade over last year). And of course, many of our pieces de resistance center around our lab’s favorite ingredient: Cheez-Its. We’ve worked with many different incarnations of the Cheez-It throughout the year (as evidenced by our Acheezement Wall), but our latest creation makes use of the Hot & Spicy Cheez-Its which are flavored with Tabasco sauce.
While carefully culling 7 egg yolks for a frozen Key Lime Pie to bring to a recent cookout, I found myself with the unsurprising remainder of 7 egg yolks. Being morally opposed to food wastage of any stripe, I decided to make a somewhat healthy, egg-white omelette. But what to put inside? Field research doesn’t lend itself to a fridge full of fresh mushrooms, spinach, avocado, and pancetta (my preference). A quick perusal of the kitchen cabinets was enough to insure inspiration, however. My inaugural box of Hot & Spicy Cheez-Its would be a perfect way to reduce the health-factor of this monstrosity and the crispity-crunch of the crackers would provide a delicious textural counterpoint to the toothsome egg-whites. I stuffed the resulting omelette with some artisanal Great Value Shredded Fiesta Blend Cheese (you can tell a cheese’s quality by how many words are in its name) and finished it with a generous sprinkling of Sriracha and a dash of salt and pepper.
Author’s note: For the naysayers out there, this was actually pretty good. I haven’t dared to calculate the nutritional facts for it however.