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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
4/9/19 6:05 A

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usually boil eggs fr 3 minutes for soft eggs, about 10 for hard eggs

PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,669
4/9/19 12:34 A

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I was somewhat shocked about the frying an egg in olive oil business... first off, I grew up with my mom frying egg in gobs of butter, with a hot skillet and the butter fried the yolk into cripsy lacy doily effect, and she immediately killed the heat or moved it off to a cooler part of stove so that the egg yolk would be a bit runny, just perfect for soaking in on top of toast.

I suppose the yolk business being runny or solid was somehow a dna thing, because all 4 of us kids grew up eating those eggs and now as adults, at least two of us still love em runny, not sure about the 3rd kid, but one of us I know prefers his egg yolk to be as solid as a hockey puck (not that I have any personal experience with eating a hockey puck. Maybe more like eating an overcooked small pancake. I dunno)... The rest of the gadgets I mostly don't have or have never thought to fry an egg in them (the foreman grill, which I haven't used in like 10 years and need to donate it to charity or recycling bin, not sure which) or the waffle maker... and I'd agree, microwaved eggs are majorly yuckky.

We've had good results with the Instant pot... so not sure what his beef is. I didn't even know 6.5 minute hard boiled eggs was a "thing". I thought it was 5 minutes for runny 7 minutes for medium and 8-10 minutes for rubber eggs. But it also seems to me that my eggs at 6 minutes in IP tastes and looks better when I use the filtered water than it does when I use our tap water (which is hard water, yuckky tasting, and the egg yolks - at same cook time - has more of a greenish cast, which usually means too much copper or iron in the water...?). This dude didn't even discuss water quality in any of the egg cooking processes that used water and/or steam made from the same water sources, whether tap or filtered. SOoo not sure how to interpret his knock of the IP eggs. Maybe I'm just a redneck Okie...

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
4/8/19 5:35 A

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I agree that there hardly seems like there are enough hours to smoke 5 packs a day. In fact I know a second person who smoked that much. This second person is the same one who didn't have enough money for a basic landline telephone. can't imagine why

SYLPHINPROGRESS's Photo SYLPHINPROGRESS SparkPoints: (107,391)
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4/7/19 11:35 A

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It doesn't seem that there are enough hours in the day for five packs.

LAURIE, NYC

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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
4/7/19 8:33 A

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have a friend who smoked 5 packs a day. yep 5 packs a day. she quit smoking cold turkey the day she was up at night smoking and ran out at 2 am and walked to the gas station to buy more. she quit cold turkey that day. It took me 2-1/2 years to quit totally

PHEBESS's Photo PHEBESS Posts: 44,680
4/7/19 4:21 A

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I think I may have gone through 3 or 4 packs. That was it. It was a rather brief phase. and before my asthma got bad.

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4/6/19 7:48 A

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Two or three packs is hard to swallow (so to speak). One pack is 20 too many. I won't even acknowledge that Phebe smoked those other things. Our Phebe? No way. Okay, I fibbed: I did acknowledge.

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PHEBESS's Photo PHEBESS Posts: 44,680
4/6/19 1:58 A

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Oh my, I can't even imagine smoking that much!!!! Richard smokes roughly a pack a day, and I think that's a lot!!! But 2 or 3 packs a day?? Wow!!!

On the other hand, I went through a phase of smoking those little tiny cigars - about the size of a cigarette, but basically a little cigar. I preferred the sweets - those dipped in brandy and dried. This was my very occasional after dinner treat, just one of my mini cigars. Mostly for special occasions.

I think I went through two packs in a year, LOL!!!!

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4/5/19 9:54 A

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Three packs is severe, Gwyn. I think I was at about 2 - 2 1/2 packs. Not good, but at least we finally did well for ourselves. The other day a neighbor who smokes told me that the name-brand cigarettes cost $17 per pack in NYC stores. Imagine that.

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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
4/5/19 6:08 A

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I have been eating well as well. I quit smoking in 1995. I was at 3 packs a day at oine point. it is amazing how clear my lungs are now

SYLPHINPROGRESS's Photo SYLPHINPROGRESS SparkPoints: (107,391)
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4/4/19 9:34 P

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Thanks, ladies. By day's end, I'll have racked up day #2 of eating well.

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PHEBESS's Photo PHEBESS Posts: 44,680
4/4/19 6:39 P

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Laurie, you definitely deserve a big congratulations on quitting smoking way back when!!!

My new policy for healthier eating is having at least 3 meals in the week being salad. I love a big salad with grilled chicken, lots of extras like chopped apple or seeds or something. It tastes good, fills me up, is full of good nutrients, and has lower calories. And if the salad has all that good stuff in there, I don't even need salad dressing!

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 15,796
4/4/19 3:23 P

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Good for you for quitting smoking! And going cold turkey! Awhlie ago, so what. Awesome!

emoticon emoticon emoticon



Edited by: SUNNYCALIGIRL at: 4/4/2019 (15:23)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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4/4/19 10:52 A

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There isn't much that isn't a good companion for eggs. I love asparagus or spinach-tomato-feta. Don't forget the compatible spices and herbs. Ramps and garlic scapes are great, too. I get them in season at Greenmarket (the NYC-wide farmers' markets organized by the Parks Dept.). The original and one, if not the, largest is a few blocks from my place.

GWYN -- Trader Joe doesn't sell Egg Beaters. The one they have is called Nulaid Something-or-Other. Allison and I agree that we don't care for it, but that doesn't mean that lots of others don't like it. Egg Beaters is one of the mainstream brands sold in most "regular" stores.

Aside: Yesterday was my first day of eating well to lose weight in many months. It encourages me for doing it today. It's funny that, if I decide to really put in the effort a day or so in advance, I wake up thinking, "Oh, I'll do it tomorrow." When I actually get going, the decision spontaneous. I woke yesterday and, before the first cup of coffee, chose to get going. It was that way when I stopped smoking in 2001. I was on the phone with a friend around 10 p.m. and noticed that I had only about four cigarettes. I would have run out to the corner deli to buy more, but simply decided to finish the ones I had and not go out. THose were the last four cigarette I smoked.

Edited by: SYLPHINPROGRESS at: 4/4/2019 (10:56)
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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
4/4/19 6:39 A

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Next time I am in Trader Joe's I'll look for those egg beaters. I love trader joes!! I should also try different veggies to put in my egg mixture.

PHEBESS's Photo PHEBESS Posts: 44,680
4/4/19 1:28 A

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I don't mind the fake eggs for baking, but I don't like them for scrambling - there's a weird chemical taste to them.

I like a lot of different vegs in eggs - broccoli scrambled in with some cheese is quite tasty. Or spinach. Or asparagus. Mmmmm, veggie eggs!!!!

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 15,796
4/3/19 8:32 P

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Yeah, I know what you are talking about with TJ's Nulaid, I liked the old brand but available no longer. I had scrambled yesterday or the day before-one whole egg and 2 whites. I think they were pale and edible only because they were hot and I was hungry. I have found that adding a tiny pinch of turmeric fools my eye and taste buds into thinking there is more yolk when there is not. Plus turmeric is uber healthy.

Edited by: SUNNYCALIGIRL at: 4/3/2019 (20:34)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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4/3/19 3:38 P

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Gwyn, your combination sounds good. I'd substitute a vegetable for the mushrooms, though, as I don't eat them.

I bought Egg Beaters last week for the first time and it's acceptable if I mix some with one real egg for scrambled or omelet-te. Trader Joe has a brand called Nulaid, but neither its taste nor the way it cooks up when mixed with the real thing work for me. They used to have another brand that I liked (recall the name), but switched for an unknown reason.

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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
4/3/19 6:26 A

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I eat egg beaters mix them up with onion, mushrooms and salsa.

SYLPHINPROGRESS's Photo SYLPHINPROGRESS SparkPoints: (107,391)
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4/3/19 5:34 A

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Frittata, Frittota, Omelet, Omelette -- Was there a toy called Speak & Spell?


I saw a woman yesterday who looked very much like Phebe in profile. It was exciting. Oooh, spring is coming. Might that mean something to east coasters?

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 15,796
4/3/19 1:49 A

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emoticon



Edited by: SUNNYCALIGIRL at: 4/3/2019 (01:52)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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PHEBESS's Photo PHEBESS Posts: 44,680
4/2/19 11:31 P

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emoticon emoticon emoticon

You say omelet, and I say omelette

emoticon emoticon emoticon

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4/2/19 10:15 P

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You say frittata, I say frittota...
emoticon

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PHEBESS's Photo PHEBESS Posts: 44,680
4/2/19 4:37 P

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I like my eggs scrambled with stuff in them - potatoes, vegetables, cheese, all scrambled in and cooked well done. Even so that the cheese gets crispy!

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PHEBESS's Photo PHEBESS Posts: 44,680
4/2/19 4:37 P

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LOL!!!!!!



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4/2/19 7:56 A

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emoticon A PLAY ABOUT PHEBE emoticon

[Stranger, offstage]: "Knock-knock."

[Phebe]: "Who's there?"

{Stranger, offstage]: "I have good news!"

[Phebe]: "Go away!!"

[Stranger, offstage]: "No, really, I have really good news for you. Really. Promise!!!."

[Phebe]: "Hm, well, okay, what is it?"

[Stranger, offstage]:
emoticon 'YOU DON'T HAVE TO EAT EGGS IF YOU DON'T WANT TO!!!!!" emoticon

Edited by: SYLPHINPROGRESS at: 4/2/2019 (08:00)
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PHEBESS's Photo PHEBESS Posts: 44,680
4/2/19 2:18 A

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I rarely add salt to food, even while cooking. I'll add a slight sprinkle of salt (and pepper) to scrambled eggs, but very little else.

Just not a favorite taste for me.

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 15,796
4/1/19 11:00 P

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I sometimes ate bread that way--before I had to give up salt! Nice crusty french bread and sweet cream butter. And salt.

Edited by: SUNNYCALIGIRL at: 4/1/2019 (23:01)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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PHEBESS's Photo PHEBESS Posts: 44,680
4/1/19 7:26 P

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It struck me as such an odd way to eat radishes!!!

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4/1/19 10:02 A

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Radishes with butter have been a thing and gone, it seems. The problem is that the radishes are still radishes. Keep them and give me the butter, thank you.

LAURIE, NYC

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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
4/1/19 6:09 A

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no not very healthy way to eat radishes at all. I think I will pass on that

PHEBESS's Photo PHEBESS Posts: 44,680
4/1/19 2:37 A

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There's a radish recipe from my country French cookbook - you take fresh baby radishes, wash them, chill well. Then on a plate you set up fresh butter, and a small pile of salt. To eat, you take a radish, dip in the salt, and smear on butter. Eat.

Not the most healthful way to eat radishes!!!

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3/31/19 8:37 A

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Radishes have that effect on me. We'll get along very well: You'll take the radishes and I'll take the cheese.

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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
3/31/19 8:08 A

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my salads are usually lettuce, cucumber, tomatoes, radishes, green onion. some kind of dressing. anything with blue cheese will make me run the other way automatically.

SYLPHINPROGRESS's Photo SYLPHINPROGRESS SparkPoints: (107,391)
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3/31/19 6:38 A

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Agreed, noodle kugel is a joy and potato kugel is unpleasant. Phebe's description nails it.

Bleu, blue, blew, bloo, bloux -- I like most veined cheeses, but have to have a taste for them at the moment.

LAURIE, NYC

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PHEBESS's Photo PHEBESS Posts: 44,680
3/31/19 12:49 A

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Potato kugel always tastes old. I'm not sure what it is about it, but it just tastes like it was made a week ago. Noodle kugel is wonderful.

Laurie, the potholder story is so funny! And your dad was a sweetheart!

Gwyn, agree - all the bleu and blue cheese are disgusting!!!

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3/30/19 12:54 P

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If you mean noodle, and I can't think of anything else it might be, I love it. Not that I've had it in decades, I suppose. Potato kugel never did for it me.

LAURIE, NYC

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 15,796
3/30/19 12:50 P

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Cinnamon-raisin. Delicious breakfast this morning, heated with a banana on top.

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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3/30/19 12:44 P

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Allison, your salad of yore is typical of my lunch when I'm eating well. (Don't ask.) No romaine, though, if I'm buying the greens myself. It may be in the mix when I buy a good, packaged mix. Instead of roast beef, though, I'll use leftover salmon, chicken or whatever. The dressing varies, depending on the protein or what I feel like.

Which kind of kugel?

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 15,796
3/30/19 12:21 P

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When I still ate meat I enjoyed this salad: romaine, radicchio, perhaps some arugula and spring greens, tomato wedges, maybe some onion (even red onion, which burns my tongue), thinly sliced roast beef and bleu cheese dressing.. Delicious. Not kosher!

Sometimes I feel like chucking in the towel and eating beef again. It might be easier but my health would suffer. Instead I am making a new commitment to eating more vegan. BUT I made kugel again last night. LOVE KUGEL.

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Edited by: SUNNYCALIGIRL at: 3/30/2019 (12:21)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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3/30/19 8:17 A

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Gorgonzola, my pretties?

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Edited by: SYLPHINPROGRESS at: 3/30/2019 (08:17)
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GWYNANNE1's Photo GWYNANNE1 Posts: 3,739
3/30/19 7:59 A

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bleu cheese makes me gag as well.

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3/30/19 6:50 A

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One of those TV cooking elimination-competitions is running a "Junior" series. At least, I think it's still running. The big chef in charge is Gordon Ramsay. I've seen it a couple of times and think th kids are great. Each came to cooking at a young age (the range for the competition is about 8-13) and is serious. You might enjoy seeing it.

Do you know my story of my father and the potholder? My mother was working late on a special project for a couple of months when I was 12. She'd cook enough for our dinners and I'd be in charge of heating things. One evening, while the pot was on the stove, I went in to stir. The next time I went to stir, I couldn't find the potholder. I looked all over the house and it wasn't to be found. A hundred years later, the subject came up. My father told me that he'd gone in to stir. When he opened the pot lid, there was the potholder. Somehow I inadvertently dropped it in and he fished it out, choosing not to tell me for fear that I'd be upset: I'd been extra diligent in wanting to making things nice for him.

Edited by: SYLPHINPROGRESS at: 3/30/2019 (06:51)
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PHEBESS's Photo PHEBESS Posts: 44,680
3/29/19 11:52 P

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Nah, my pots and pans are wrapped in favorite tablecloths and in boxes in our storage unit.

But I've always loved cooking. Our mom was a good cook, and taught all of us to cook. By the time I was in high school, each of us kids cooked dinner for the family one night a week. Well, my youngest brother was only 8, so he was my assistant. I made chicken Kiev for his birthday one year. But I really love baking - I make a really good French apple tarte. And some rather amazing chocolate desserts.

"Dance as if no one is watching."


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3/29/19 10:08 P

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You've talked about cooking from time to time. It's taken a little work to imagine you doing more than simple things because of your nomadic life of these several years. You've probably had more opportunity than I think, but you won't convince me that the cast iron and Le Creuset pots and pans are in your rollers.

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PHEBESS's Photo PHEBESS Posts: 44,680
3/29/19 9:22 P

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Shrimp is (are?) one of my favorite foods ever - but shrimp parmigiana sounds just horrible!!!! I think all the sauce and cheese would drown out the delicate shrimp flavor!

Random is a wonderful word and concept. I like the idea of the occasional chance.

I used to buy cookbooks that focused on certain cuisines - farmhouse French, for example. And yes, I would sit down and browse through the entire cookbook. Sometimes I'd put in little bookmarks for items I wanted to try. (One of my more impressive dinner party items was a roasted chicken with vegs, cooked in a huge crust of French bread. Really, I'd make the dough, let it rise, punch it down - season and brown a whole chicken, chop up vegs - then spread out the dough, put down a layer of vegs, then the chicken on top. Sort of wrap the chicken and vegs in the dough like a package, and crimp. Bake at 350 F for maybe an hour. Really was a sight to behold when I'd present the whole thing on a huge platter and carve it up at the table.)

"Dance as if no one is watching."


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3/29/19 7:01 A

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I used to read cookbooks the way I used to read dictionaries -- random flipping around after having looked up what took me to the book in the first place.

Another weird thing -- sounds worse than weird -- that I used to see and may still see on some Italian menus here is shrimp parmigiana. How on Earth? Yech.

Notice how "random" became one of the latest, fashionable words a while back? "Flipping around..." says it all.

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3/28/19 11:38 P

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Sunny, I gave very similar advice - I think we're on the right track. Heat the pan, heat the oil, then egg in the pan and it should start cooking right away.

Laurie, Italians wouldn't serve any fish or seafood with cheese. Ever. So yeah, it's pretty weird for me too. (Since I tend to read cookbooks.)

"Dance as if no one is watching."


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3/28/19 9:00 P

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If Mark is cooking eggs this weekend according to my recommendations and they are a flop, I will be mortified. HOPE my technique works for him. I don't know if I am asking for a prayer or giving a rhetorical statement.

Allison
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3/28/19 7:53 P

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I'd have taken your bleu, but I can't imagine it in a dish with shrimp. It sounds like a mismatch.

Mango is out of the question for you. It's dangerous, while bleu cheese merely makes you gag. More mango for the rest of us!



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3/28/19 6:20 P

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I definitely was polite, but I was so grossed out by that taste of mold!!! BLECH!!!!!

And they were really nice about remaking the whole salad, shrimp and all - since everything seemed to be sprinkled with that horrible bleu!!!!

I forgot, I've also sent food back when it unexpectedly has mango. In the VI, desserts are often served on mango sauce - but the menu never says that. I've learned to be paranoid about anything orange-ish colored if it isn't immediately recognizable.

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3/28/19 11:12 A

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When a restaurant errs, it matters to be civil about it. It isn't that the kitchen crew or waitstaff was out to do you in. I was at lunch with an acquaintance a while ago. She was displeased about something and, instead of speaking to the waiter as though he were a person, she began squawking and making offended, weird faces. Melodrama over a minor issue. That was the last time for me.

Butter, like eggs and cheese, is a reason to live.

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3/28/19 9:52 A

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The mark of a good restaurant is not that they do not make a mistake because we are all human. the mark of a good restaurant is how they handle it. and phebess im sure you were polite calling the server over - but i'd do the same exact thing - dont let blue cheese touch anything of mine!!
we were at bob evans the other day and i ordered hard scrambled. i think i'm outgrowing my taste for eggs, over easy or sunny side up used to be a 3 time a week breakfast or brunch (i generally eat only 2 meals a day..and snack.). shame cause they are zero points.

PHEBESS's Photo PHEBESS Posts: 44,680
3/28/19 1:12 A

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I will admit that I like eggs best cooked in a little butter, but that's my preference and not the healthiest option.

Laurie, I ordered a salad for dinner last night and instead of crumbled feta, they added crumbled bleu cheese by mistake. Two bites and I had to send it back - and the only other food I've sent back in my has always been eggs that are under-cooked. So for me to call the waitress over and explain the problem was major - but fortunately, the two waitresses who came over both hate bleu cheese, so they understood how freaked out I was by this horrible error on the part of the chef!!!

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3/28/19 12:52 A

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emoticon emoticon
watching that guy eating all those eggs was actually pretty entertaining! funny!

Texture thing. Too much imagination thing. I can't eat an egg unless it's fully cooked and scrambled with no obvious white part, preferably mixed with lots of veggies. I won't eat it but I cook it. I use a little butter on the pan for over-easy. I don't cook in olive oil very often (and I never cooked an egg in olive oil). If I do heat olive oil then I cook in canola first and then add a bit of olive oil for flavor. Olive oil burns at a lower temperature and that doesn't taste good.

It takes a long time to grow young. - P. Picasso

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3/27/19 10:42 P

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Phebe, my sweet, little oddball, to my way of thinking, eggs, like cheese, are a reason to live, as long as the white is cooked. There are other things that give me the creeps.



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3/27/19 9:40 P

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Laurie, one of my favorite ways to eat eggs is eggs Benedict - but I have to have the eggs scrambled well done, on top of the usual English muffin and yes, Canadian bacon. Then the Hollandaise on top. I know, the Hollandaise is not fully cooked, but somehow that doesn't gross me out the way the poached eggs (or fried eggs) do. I know it doesn't make sense, but I think fried or poached eggs have a very "eggy" taste and smell to the yellow part, and that just puts me off. So yes, eggs Benedict scrambled. Some places are willing to accommodate me in my odd choices.

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3/27/19 8:45 P

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let us know Mark. I am done with eggs mostly till i break pesach

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3/27/19 4:44 P

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Alright. Trying eggs this weekend again. We shall see.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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3/27/19 4:26 P

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Rules about frying an egg in a pan: Use a non-stick pan. The pan needs to be HOT enough that the egg starts cooking as soon as it hits the pan. You can cook the egg in oil in a non-stick pan: follow this rule with oil in all cooking: hot pan, cold oil. Do not add oil to a cold pan and then heat it up. Careful when adding the oil to the pan. If there is any water in the pan the oil will spatter. Swirl it around. With a non-stick pan you are not going to add a GREAT deal of olive oil, too much olive oil in any pan and you are deep frying, not sauteeing.

I do this if I have added too much oil OR I want to spread it around more and I actually do not recommend it because less skilled people may burn themselves BUT this is what I do: I take a crumpled paper towel and wipe the inside of the pan very quickly right after adding the cold oil to the hot pan, to both spread it around and soak up any extra. I have a small kitchen and a motion sensor lid on my garbage can, that's what makes this so workable for me. I could wear a kitchen mitt (probably should!) but I don't.

I completely understand PHEBE's aversion--I have a fried egg once in a blue moon. Hate all eggs in any form unless they are poached or smothered in cheese. 1 or 2 of Mom's deviled eggs but that's it. I eat a lot of omelets made with cholesterol-free liquid egg product (it's cheap and easy on my cholesterol) but it's disgusting by itself and I get tired of this dish very quickly.

Edited by: SUNNYCALIGIRL at: 3/27/2019 (16:31)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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3/27/19 3:45 P

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Phebe, your aversion to fried eggs reminds me of having read Sartre's "Nausea" for a course in Existential lit. Rife with viscous substances and other references, though none to eggs, that made me queasy, I was unable to eat fried eggs for a couple of years after.

Sherri, I never heard of eggs being off the list completely. Same for their having been considered acceptable without limit. At least, that's what I think you're implying. Tell me if I'm missing something.

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3/27/19 3:32 P

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What kind of pan? The 1991 wedding gift and still-in-our-kitchen kind. Once upon a time it was non-stick, in the days of dial-up modems and $1.50-a-gallon gas.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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3/27/19 11:56 A

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Mark, I don't know much about frying eggs, they're on my do not eat list. I have to have my eggs mixed up (scrambled or omelette, that is it) - and well done. But the trick to cooking eggs in oil versus a dab of butter is to heat the pan first - then add the oil and heat the oil - and then add the eggs so they begin to cook as soon as they hit the pan. Will work in any kind of pan, but I personally prefer cast iron, the old fashioned kind. Or my other fave is Le Creuset - enameled cast iron. (My Le Creuset pots and pans are one of the few items I kept when we packed up our belongings.)

So heat, heat, cook.

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3/27/19 10:46 A

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Olive oil shouldnt be used at a temperature as high as canola/vegetable oil.
I also do not have the patience to watch a video on how to cook eggs. i did watch some - ugh - raw egg? no thank you.

i think i heard that eggs are back on the "dont eat - or at least not too many" list

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3/27/19 8:53 A

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I began using olive oil only a couple of months ago, depending on what I'm mixing with the eggs. For example, olive oil if I'm making a feta-spinach omelet: That Mediterranean thing.

What kind of pan are you using, Mark? The oil works well for me in a non-stick (clear coating rather than dark*), stainless pan. I don't know if the fairly generous amount of oil is what does it. Next time I'll try less oil to see what happens.


* A while after I got these pans (Macy's Tools of the Trade Belgique), I realized that I'm not 100% comfortable with them. A dark, non-stick surface that starts to chip and flake is easy to spot. Not so with a clear substance, making it unknowable when it's time to discard the pan.

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3/27/19 8:21 A

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Frying an egg in olive oil this AM was an epic fail. The whites stuck to the pan. So now I have variables: the pan, the amount of heat, the amount of oil... ???

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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3/27/19 8:17 A

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If I'm ever willing to spend 27 minutes or have them for watching an egg video*, I'll know it's time to rethink my life.

The only thing you need to know is that you never should put an egg in its shell into a microwave oven.

And the only other thing you need to know is that it's difficult, if not impossible, to think of another food which is not a good companion.

*Unless it's a video of eggs hatching. Did I ever tell you about my mother and the chick? When she was a tiny thing, two or three maybe, she and my grandparents were visiting someone on a farm. She was taken to the barn to see their just-hatched chicks. With delight she picked one up to hold. She was so excited that she unknowingly held the dear creature tightly enough to end its young life. Don't you just love other people's idiotic family stories?

Edited by: SYLPHINPROGRESS at: 3/27/2019 (08:20)
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BOSS61's Photo BOSS61 Posts: 6,637
3/27/19 6:31 A

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If the sun is ever up before me, I have missed something.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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3/27/19 5:49 A

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I will finish watching this later when I am home from work. by the way why are you up so early?

BOSS61's Photo BOSS61 Posts: 6,637
3/27/19 5:42 A

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... with many imaginative ways to prepare them. Many. Enjoy.

www.youtube.com/watch?v=qWAagS_MANg&
am
p;feature=share&fbclid=IwAR1Aa7KR>T8dB14UfY9NPWkAHkiKJhPx9M-OFnbOVU6VY
O_
BK0bhWhSxmuw8Q


"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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