Steak and eggs breakfast
koko
After reading Barb's post on using leftover prime rib for steak and
eggs, I had to copy cat her this morning. Sure glad I did.
Got one of my cast iron fajita skillets smokin' hot.
http://i47.tinypic.com/krhoz.jpg
Put a slice of the prime rib on hot dry skillet. After I got the
skillet smokin' hot I turned the burner off. The residual heat from
the burner and the skillet heated it just perfect. I turned it once.
http://i48.tinypic.com/2e1f9fq.jpg
Waiting for eggs to cook and the toast to toast.
http://i45.tinypic.com/2r70t50.jpg
Oh my deliciousness.
http://i45.tinypic.com/2zjcb2g.jpg
Ready to join Serene eating vegan for a while. I'm going into red meat
overload. ;-)
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10
Lou Decruss
>
>After reading Barb's post on using leftover prime rib for steak and
>eggs, I had to copy cat her this morning. Sure glad I did.
>
>Got one of my cast iron fajita skillets smokin' hot.
>http://i47.tinypic.com/krhoz.jpg
>
>Put a slice of the prime rib on hot dry skillet. After I got the
>skillet smokin' hot I turned the burner off. The residual heat from
>the burner and the skillet heated it just perfect. I turned it once.
>http://i48.tinypic.com/2e1f9fq.jpg
>
>Waiting for eggs to cook and the toast to toast.
>http://i45.tinypic.com/2r70t50.jpg
>
>Oh my deliciousness.
>http://i45.tinypic.com/2zjcb2g.jpg
>
>Ready to join Serene eating vegan for a while. I'm going into red meat
>overload. ;-)
>
>koko
The egg looks perfect. I like that sleeve on your skillet.
Lou
George Leppla
> After reading Barb's post on using leftover prime rib for steak and
> eggs, I had to copy cat her this morning. Sure glad I did.
>
> Got one of my cast iron fajita skillets smokin' hot.
> http://i47.tinypic.com/krhoz.jpg
>
> Put a slice of the prime rib on hot dry skillet. After I got the
> skillet smokin' hot I turned the burner off. The residual heat from
> the burner and the skillet heated it just perfect. I turned it once.
> http://i48.tinypic.com/2e1f9fq.jpg
>
> Waiting for eggs to cook and the toast to toast.
> http://i45.tinypic.com/2r70t50.jpg
>
> Oh my deliciousness.
> http://i45.tinypic.com/2zjcb2g.jpg
>
> Ready to join Serene eating vegan for a while. I'm going into red meat
> overload. ;-)
Oh my. Supper tonight is left over black-eyed peas and ham. Tastes
great... but doesn't have the appeal of Prime Rib and Eggs!
George L
--Bryan
I thought everything *but* the egg looked perfect. Sunny side up
involves uncooked egg white. Basting or flipping (over) risks
solidifying some of the yolk, but it's worth it not to have jizzy
white.
>
> Lou
--Bryan
koko
<geo...@cruisemaster.com> wrote:
>koko wrote:
>> After reading Barb's post on using leftover prime rib for steak and
>> eggs, I had to copy cat her this morning. Sure glad I did.
snippage
>>
>> Ready to join Serene eating vegan for a while. I'm going into red meat
>> overload. ;-)
>
>Oh my. Supper tonight is left over black-eyed peas and ham. Tastes
>great... but doesn't have the appeal of Prime Rib and Eggs!
>
>George L
Thanks George L. Dinner will be quick and easy tonight for me also.
I'm going to doctor up a can of Rosarita re-fried beans, and put them
on Los Pericos brand pre-made tostada shells.
Then on top of the beans I'll add some finely diced onion; and grate
some queso fresco on top of that, then I'll sprinkle on some Tapatio
hot sauce, then top it all with some chopped up lettuce.
Dang, I'm making myself hungry just talking about it.
koko
wrote:
>On Jan 3, 4:08�pm, Lou Decruss <LouDecr...@biteme.com> wrote:
>> On Sun, 03 Jan 2010 14:06:25 -0800, koko <k...@letscook.com> wrote:
>>
>> >After reading Barb's post on using leftover prime rib for steak and
>> >eggs, I had to copy cat her this morning. Sure glad I did.
snippage
>> >Oh my deliciousness.
>> >http://i45.tinypic.com/2zjcb2g.jpg
>>
>>
>> The egg looks perfect. �I like that sleeve on your skillet.
>
>I thought everything *but* the egg looked perfect. Sunny side up
>involves uncooked egg white. Basting or flipping (over) risks
>solidifying some of the yolk, but it's worth it not to have jizzy
>white.
>>
>> Lou
>
>--Bryan
_I_know how to cook a sunnyside up egg properly, and it
does_not_include solidifying_any_of the yolk or having a "jizzy"
white.
John Kuthe
> On Sun, 3 Jan 2010 17:37:16 -0800 (PST), --Bryan <class...@brick.net>
> wrote:
>
> >On Jan 3, 4:08 pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> >> On Sun, 03 Jan 2010 14:06:25 -0800, koko <k...@letscook.com> wrote:
>
> >> >After reading Barb's post on using leftover prime rib for steak and
> >> >eggs, I had to copy cat her this morning. Sure glad I did.
>
> snippage
>
> >> >Oh my deliciousness.
> >> >http://i45.tinypic.com/2zjcb2g.jpg
>
> >> The egg looks perfect. I like that sleeve on your skillet.
>
> >I thought everything *but* the egg looked perfect. Sunny side up
> >involves uncooked egg white. Basting or flipping (over) risks
> >solidifying some of the yolk, but it's worth it not to have jizzy
> >white.
>
> >> Lou
>
> >--Bryan
>
> _I_know how to cook a sunnyside up egg properly, and it
> does_not_include solidifying_any_of the yolk or having a "jizzy"
> white.
Bryan and I were having an IRL discussion about this recently. By
"jizzy whites" he means uncooked egg white. Unless you baste over the
top of a sunny side up egg with hot grease as it cooks, you are GONNA
have some raw (rare?) egg white on a sunny side up egg. Bryan's
adamant about not having any uncooked egg white, and we agreed that a
small amount of cooked yolk was a fair price to pay for no uncooked
egg white.
John Kuthe...
koko
<john...@gmail.com> wrote:
>On Jan 3, 8:53�pm, koko <k...@letscook.com> wrote:
>> On Sun, 3 Jan 2010 17:37:16 -0800 (PST), --Bryan <class...@brick.net>
>> wrote:
>>
>> >On Jan 3, 4:08�pm, Lou Decruss <LouDecr...@biteme.com> wrote:
>> >> On Sun, 03 Jan 2010 14:06:25 -0800, koko <k...@letscook.com> wrote:
>>
>> >> >After reading Barb's post on using leftover prime rib for steak and
>> >> >eggs, I had to copy cat her this morning. Sure glad I did.
>>
>> snippage
>>
>> >> >Oh my deliciousness.
>> >> >http://i45.tinypic.com/2zjcb2g.jpg
>>
>> >> The egg looks perfect. �I like that sleeve on your skillet.
>>
>> >I thought everything *but* the egg looked perfect. �Sunny side up
>> >involves uncooked egg white. �Basting or flipping (over) risks
>> >solidifying some of the yolk, but it's worth it not to have jizzy
>> >white.
>>
>> >> Lou
>>
>> >--Bryan
>>
>> _I_know how to cook a sunnyside up egg properly, and it
>> does_not_include solidifying_any_of the yolk or having a "jizzy"
>> white.
>
>Bryan and I were having an IRL discussion about this recently. By
>"jizzy whites" he means uncooked egg white.
I'm fully aware of what he meant by jizzy whites.
>Unless you baste over the top of a sunny side up egg with hot grease as it cooks, you are GONNA
>have some raw (rare?) egg white on a sunny side up egg.
Not if you are GONNA do it right.
>Bryan's >adamant about not having any uncooked egg white, and we agreed that a
>small amount of cooked yolk was a fair price to pay for no uncooked
>egg white.
>
>John Kuthe...
koko
John Kuthe
That's the way Bryan does 'em. I like mine over easy! I don't mind a
little cooked yolk.
Please describe for us "how to do them right" AND guarantee no raw
whites!
John Kuthe..
Lou Decruss
Don't let those two retards get to you Koko.
Lou
Bob Terwilliger
> Don't let those two retards get to you Koko.
But their COLLECTIVE IQ is over 110! Really, I think they only posted
because they like using the word, "jizzy."
Koko, would you mind sharing your technique for cooking eggs sunny-side up?
In particular, how do you cook the white all the way through without cooking
the yolk?
Bob, hoping for the reply, "I use a blowtorch."
Lou Decruss
blake murphy
the egg struck me too. not as brutalized as some we see.
your pal,
blake
Dimitri
"koko" <ko...@letscook.com> wrote in message
news:i042k51skfafal1qn...@4ax.com...
Leftover Prime rib makes a SENSATIONAL steak sandwich ( I like sourdough
toast) - prep same as your steak & egg(s)
Yum..
--
Dimitri
Mirepoix
Serene Vannoy
> Oh my deliciousness.
> http://i45.tinypic.com/2zjcb2g.jpg
That looks *amazing*!
>
> Ready to join Serene eating vegan for a while. I'm going into red meat
> overload. ;-)
Hee!
The part I'm enjoying most about this three-week vegan challenge thing
is the eating-more-veggies part, and whether or not I continue the vegan
thing after the 21st, I'm certainly going to try to keep this up. I had
been slacking on the vegetables, and I love them so much!
Today's salad was huge: romaine, shredded carrots, roasted red peppers,
sesame-ginger dressing, and a handful of pan-toasted cashews on top. SO
yummy.
Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory
koko
lol thanks Lou.
I reread the posts and decided this was all a joke. I don't mind
providing them with a little entertainment.
Gig's up, on to other things.
koko
<virtualgoth@die_spammer.biz> wrote:
LOl Dang I missed my opportunity. I told Lou that I reread the posts
and decided this was all a joke, and that I don't mind
providing them with a little entertainment. But the gig's up, on to
other things.
koko
Christine Dabney
<ser...@serenepages.org> wrote:
>The part I'm enjoying most about this three-week vegan challenge thing
>is the eating-more-veggies part, and whether or not I continue the vegan
>thing after the 21st, I'm certainly going to try to keep this up. I had
>been slacking on the vegetables, and I love them so much!
>
>Today's salad was huge: romaine, shredded carrots, roasted red peppers,
>sesame-ginger dressing, and a handful of pan-toasted cashews on top. SO
>yummy.
>
>Serene
Oh, that sounds so good.
I am trying to up my intake as well... I have some tofu here that is
going to either get panfried a la Jaden of Steamy Kitchen (I got her
new cookbook) and served with some broccoli with oyster sauce, or
either cooked a la Deborah Madison with some baby bok choy. Both
veggies will be cooked and eaten though.
And I have been going too wild in the markets, so I have a few things
to use up.. I have some eggplant I found in the bargain bin at
Berkeley Bowl, and if it is in decent shape still, I might make an
eggplant gratin from the Greens Cookbook: it is a main dish and has
white beans in it...an Italian flavored main dish.
Christine
--
http://nightstirrings.blogspot.com
--Bryan
> On Mon, 4 Jan 2010 02:26:37 -0800, "Bob Terwilliger"
>
> <virtualgoth@die_spammer.biz> wrote:
> >Lou wrote about John Kuthe and Bryan:
>
> >> Don't let those two retards get to you Koko.
>
> >But their COLLECTIVE IQ is over 110! Really, I think they only posted
> >because they like using the word, "jizzy."
I think it's a rather accurate descriptor, but I really should be
happy that a *woman of a certain age* is happy to have a mouthful of
jism.
>
> >Koko, would you mind sharing your technique for cooking eggs sunny-side up?
> >In particular, how do you cook the white all the way through without cooking
> >the yolk?
>
> >Bob, hoping for the reply, "I use a blowtorch."
>
> LOl Dang I missed my opportunity. I told Lou that I reread the posts
> and decided this was all a joke, and that I don't mind
> providing them with a little entertainment. But the gig's up, on to
> other things.
You also conveniently missed the opportunity to say how you manage to
get 100% of the white cooked. Bob invited you to share your
technique. I'm sure others would benefit from your knowledge as
well. Saying that it "was all a joke" is like a cheat from a cheesy
soap opera where they get out of an unresolvable plot line by
revealing that it was all just a dream.
I also challenge the old farts, Lou and Terwilliger, who are so
lacking in creativity that they use words like "retard," to show us
all how to cook an egg sunny side up that has completely solidified
white.
>
> koko
--Bryan
Serene Vannoy
> koko wrote:
>
>> Oh my deliciousness. http://i45.tinypic.com/2zjcb2g.jpg
>
> That looks *amazing*!
Oops, I'm sorry, koko. I think I was supposed to criticize you for
eating meat. I'll do better next time.
I am Tosk
c75fe9...@a32g2000yqm.googlegroups.com>, clas...@brick.net says...
>
> On Jan 3, 4:08ï¿œpm, Lou Decruss <LouDecr...@biteme.com> wrote:
> > On Sun, 03 Jan 2010 14:06:25 -0800, koko <k...@letscook.com> wrote:
> >
> > >After reading Barb's post on using leftover prime rib for steak and
> > >eggs, I had to copy cat her this morning. Sure glad I did.
> >
> > >Got one of my cast iron fajita skillets smokin' hot.
> > >http://i47.tinypic.com/krhoz.jpg
> >
> > >skillet smokin' hot I turned the burner off. The residual heat from
> > >the burner and the skillet heated it just perfect. I turned it once.
> > >http://i48.tinypic.com/2e1f9fq.jpg
> >
> > >Waiting for eggs to cook and the toast to toast.
> > >http://i45.tinypic.com/2r70t50.jpg
> >
> > >Oh my deliciousness.
> > >http://i45.tinypic.com/2zjcb2g.jpg
> >
> > >Ready to join Serene eating vegan for a while. I'm going into red meat
> > >overload. ;-)
> >
> > >koko
> >
>
> I thought everything *but* the egg looked perfect. Sunny side up
> involves uncooked egg white. Basting or flipping (over) risks
> solidifying some of the yolk, but it's worth it not to have jizzy
> white.
> >
> > Lou
>
> --Bryan
Yeah, I know what you mean but I like 'em either way. Over the years I
have become pretty good with eggs. When we eat them here, I cook them. I
have found a technique to help conquer the problem of breaking the yolk
when turning over for sunny side over. Open the egg much slower into the
pan so it spreads out less and makes the white thicker, it turns easier
and there is less chance of breaking the yolk. I only turn them over for
about 10 seconds to get rid of the uncooked white, without cooking the
yolk, then I pull them right off and set them on the toast. Then it gets
mashed into one pasty pile and I scarf it down... I love eggs almost as
much as Cheeseburgers (my favorite food), sometimes I put a fried egg,
on my cheeseburger too!
Scotty
Bob Terwilliger
> I also challenge the old farts, Lou and Terwilliger, who are so lacking in
> creativity that they use words like "retard," to show us all how to cook
> an egg sunny side up that has completely solidified white.
I'm not sure where you got the idea that you need to be creative in order to
cook an egg sunny-side up with a completely solidified white. There's a
perfectly workable technique for it given in _Robuchon_.
As far as my own creativity is concerned, I challenge you to come up with
anything of your own which even remotely approaches the creativity of menus
I posted in the last year. Here are a few of them:
(Memorial Day)
Crab, J�cama, and Avocado Tower with Watermelon Jus
Tossed Salad
Rhubarb Sorbet
Barbecued Beef Ribs with Oakland-Style Barbecue Sauce
Jasmine Rice
Hoisin Beans
Dark Chocolate Microwave-Steamed Pudding
Eggplant-Cinnamon Ice Cream
Kahlua
(my birthday)
Salmon cured with mint, cucumber, and dill on sushi rice
Tempura squash blossoms
Smoked tomato soup with watercress and cheddar
Country-style ribs braised in foil with plums, haba�eros, allspice, and salt
Watermelon "pickled" with rice vinegar and shiso
Liquefied popcorn with honey-pepper foam
Apricot "anti-lava" bar and cinnamon hot chocolate
(Labor Day)
Sangr�a
Gazpacho
Squid Salad with Avocado
Grilled Ribeye Steak with Cabrales Butter
Zucchini with Garlic, Onions, and Oregano
Lemon-Berry Flan
(mid-September)
Grilled skewered shrimp with lime-molasses glaze
Grilled nectarines
Bok choy halved lengthwise, partially steamed, then grilled with a
butter-soy sauce
Jasmine rice
Pickled carrots and cauliflower with cloves
(Thanksgiving)
kale-sausage soup
pork roast with persimmons
pork jus
cauliflower puree
applesauce with allspice
winter squash with herbes de Provence
green salad with cider vinaigrette
(Christine's visit)
Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche
Scallops Poached in Miso-Persimmon Broth
Romaine-Mandarin Salad
Seared Duck Breasts with Orange-Tea Sauce
Well? Where is YOUR culinary creativity? Or are you ready to slink away now,
abashed by your lack of ability?
Bob
Wayne Boatwright
Sometimes it has nothing to do with creativity. Some folks simply aren't
interested in such esoteric fare, although they appreciate well-prepared
food and are capable of producing it.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Bob Terwilliger
>>> I also challenge the old farts, Lou and Terwilliger, who are so lacking
>>> in creativity that they use words like "retard," to show us all how to
>>> cook an egg sunny side up that has completely solidified white.
<snip>
>>
>> I challenge you to come up with anything of your own which even remotely
>> approaches the creativity of menus I posted in the last year. Here are a
>> few of them:
<snip>
>
> Sometimes it has nothing to do with creativity. Some folks simply aren't
> interested in such esoteric fare, although they appreciate well-prepared
> food and are capable of producing it.
I was refuting Bryan's "so lacking in creativity" idiocy by providing
concrete examples which demonstrate how superior I am to him in that arena.
All the food listed could have tasted horrible (though that was far from the
case), and I'd still be more creative than he is.
Bob
--Bryan
wrote:
> Wayne replied:
>
>
>
> >>> I also challenge the old farts, Lou and Terwilliger, who are so lacking
> >>> in creativity that they use words like "retard," to show us all how to
> >>> cook an egg sunny side up that has completely solidified white.
> <snip>
>
> >> I challenge you to come up with anything of your own which even remotely
> >> approaches the creativity of menus I posted in the last year. Here are a
> >> few of them:
> <snip>
>
> > Sometimes it has nothing to do with creativity. Some folks simply aren't
> > interested in such esoteric fare, although they appreciate well-prepared
> > food and are capable of producing it.
>
> I was refuting Bryan's "so lacking in creativity" idiocy by providing
> concrete examples which demonstrate how superior I am to him in that arena.
You need work on your insults. If two individuals IQs add up to 110,
then at least one of them has an IQ below 56, and that person would be
incapable of posting here.
> All the food listed could have tasted horrible (though that was far from the
> case),
I'm sure that only some of it tasted horrible.
> and I'd still be more creative than he is.
It is true that it would never occur to me to serve kale soup and
pureed cauliflower on Thanksgiving.
>
> Bob
--Bryan
Wayne Boatwright
I have no doubt about that, Bob. You are certainly one of the more
original and creative posters here.
Bob Terwilliger
> You need work on your insults. If two individuals IQs add up to 110, then
> at least one of them has an IQ below 56, and that person would be
> incapable of posting here.
That person would be incapable of posting here WITHOUT HELP. Who helps you?
>> All the food listed could have tasted horrible (though that was far from
>> the case),
>
> I'm sure that only some of it tasted horrible.
I freely admit when I've misstepped in the kitchen. In the menus I listed,
there were some bombs, and I said as much when I wrote my reviews of the
meals. Specifically, the watermelon pickled in rice vinegar with shiso and
the scallops in miso-persimmon broth failed to measure up to the rest of the
items in their respective menus. But most of the stuff was FANTASTIC, and
completely original. The apricot "anti-lava" bar with cinnamon hot chocolate
and the pork roast with persimmons were particularly inspired.
I see you have failed to come up with any creative posts chronicling your
own culinary misadventures. Does that mean you are retracting your refuted
allegation that I lack creativity?
Bob
--Bryan
wrote:
> Bryan wrote:
> > You need work on your insults. If two individuals IQs add up to 110, then
> > at least one of them has an IQ below 56, and that person would be
> > incapable of posting here.
>
> That person would be incapable of posting here WITHOUT HELP. Who helps you?
That scenario is completely implausible, and you know it.
>
> >> All the food listed could have tasted horrible (though that was far from
> >> the case),
>
> > I'm sure that only some of it tasted horrible.
>
> I freely admit when I've misstepped in the kitchen. In the menus I listed,
> there were some bombs, and I said as much when I wrote my reviews of the
> meals. Specifically, the watermelon pickled in rice vinegar with shiso and
> the scallops in miso-persimmon broth failed to measure up to the rest of the
> items in their respective menus.
Watermelon pickled in rice vinegar is a repulsive idea to begin with.
> But most of the stuff was FANTASTIC, and
> completely original. The apricot "anti-lava" bar with cinnamon hot chocolate
> and the pork roast with persimmons were particularly inspired.
>
> I see you have failed to come up with any creative posts chronicling your
> own culinary misadventures. Does that mean you are retracting your refuted
> allegation that I lack creativity?
You could spin a little series of pie chart looking thingies with
pointers to come up with those combinations. Instead I imagine that
you spin the analogous spinner in your brain.
You still didn't indicate how you could solidify the white that coats
the top of the yolk while leaving it transparent.
>
> Bob
--Bryan
John Kuthe
[deletia]
> You still didn't indicate how you could solidify the white that coats
> the top of the yolk while leaving it transparent.
And he never will, because it's impossible. You've backed him (and
others) into a corner, and evoked their sympathetic nervous response
(fight or flight), thus he (they) are spewing nasty phlegm hoping
you'll be repulsed and go away.
John Kuthe...
WTF
George Leppla
> Yeah, I know what you mean but I like 'em either way. Over the years I
> have become pretty good with eggs. When we eat them here, I cook them. I
> have found a technique to help conquer the problem of breaking the yolk
> when turning over for sunny side over. Open the egg much slower into the
> pan so it spreads out less and makes the white thicker, it turns easier
> and there is less chance of breaking the yolk. I only turn them over for
> about 10 seconds to get rid of the uncooked white, without cooking the
> yolk, then I pull them right off and set them on the toast. Then it gets
> mashed into one pasty pile and I scarf it down...
I like eggs cooked almost any way from soft boiled to fried crispy...
doesn't matter, they are all good. My preferrence is over-easy, but I'm
not fussy.
>I love eggs almost as
> much as Cheeseburgers (my favorite food), sometimes I put a fried egg,
> on my cheeseburger too!
In Brazil, eggs on hamburgers are a pretty common thing. I thought it
was pretty wierd, but it tasted fine.
George L
sf
I put that into the egg on pizza category. People seem to like it,
but the thought weirds me out.
--
I love cooking with wine.
Sometimes I even put it in the food.
Bob Terwilliger
> You still didn't indicate how you could solidify the white that coats the
> top of the yolk while leaving it transparent.
I told you where to find the method which cooks the white all the way
through while not overcooking the yolk. Did you check that? Get back to me
when you have.
Bob
Melba's Jammin'
WTF <w...@dev.null> wrote:
Oh boy!! Get the lawn chairs and the portable heaters. Dang, where's
Damsel when she's needed--she's got the kettle corn concession! My
money's on Terwilliger.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009
--Bryan
wrote:
You could have explained it. No, maybe you couldn't have.
>
> Bob
--Bryan
Bob Terwilliger
>>> You still didn't indicate how you could solidify the white that coats
>>> the top of the yolk while leaving it transparent.
>>
>> I told you where to find the method which cooks the white all the way
>> through while not overcooking the yolk. Did you check that? Get back to
>> me when you have.
>
> You could have explained it. No, maybe you couldn't have.
Of course I could have explained it. For that matter, I could have simply
quoted the section of the book where the method is described. But why do you
think you deserve the explanation? And what makes you think that I'll be
more inclined to give you the answer when you're acting like an even bigger
asshole than you were previously?
I tell you what: Apologize to koko for being such a shithead, and I'll think
about it. You've already admitted that you need help cooking sunny-side-up
eggs, and admitting your problem is the first step in overcoming it.
Bob
projectile vomit chick
wrote:
> Bryan wrote:
> > I also challenge the old farts, Lou and Terwilliger, who are so lacking in
> > creativity that they use words like "retard," to show us all how to cook
> > an egg sunny side up that has completely solidified white.
>
> I'm not sure where you got the idea that you need to be creative in order to
> cook an egg sunny-side up with a completely solidified white. There's a
> perfectly workable technique for it given in _Robuchon_.
>
> As far as my own creativity is concerned, I challenge you to come up with
> anything of your own which even remotely approaches the creativity of menus
> I posted in the last year. Here are a few of them:
>
> (Memorial Day)
> Tossed Salad
> Rhubarb Sorbet
> Barbecued Beef Ribs with Oakland-Style Barbecue Sauce
> Jasmine Rice
> Hoisin Beans
> Dark Chocolate Microwave-Steamed Pudding
> Eggplant-Cinnamon Ice Cream
> Kahlua
>
> (my birthday)
> Salmon cured with mint, cucumber, and dill on sushi rice
> Tempura squash blossoms
> Smoked tomato soup with watercress and cheddar
> Watermelon "pickled" with rice vinegar and shiso
> Liquefied popcorn with honey-pepper foam
> Apricot "anti-lava" bar and cinnamon hot chocolate
>
> (Labor Day)
And you didn't prepare any of them. Anyone can post fancy menus to
Usenet. Where's the beef, Bob Turdtwirlliger? LOL
projectile vomit chick
> In article <slh6k5l8fjjm2uiluksftu5dlhc1raa...@4ax.com>,
Yep, any moment teh Ranger will come sputtering in with a long winded
repast about the SWMBO and Units. Game on!
Bob Terwilliger
>> (Memorial Day)
>> Crab, J�cama, and Avocado Tower with Watermelon Jus
>> Tossed Salad
>> Rhubarb Sorbet
>> Barbecued Beef Ribs with Oakland-Style Barbecue Sauce
>> Jasmine Rice
>> Hoisin Beans
>> Dark Chocolate Microwave-Steamed Pudding
>> Eggplant-Cinnamon Ice Cream
>> Kahlua
>>
>> (my birthday)
>> Salmon cured with mint, cucumber, and dill on sushi rice
>> Tempura squash blossoms
>> Smoked tomato soup with watercress and cheddar
>> Country-style ribs braised in foil with plums, haba�eros, allspice, and
>> salt
>> Watermelon "pickled" with rice vinegar and shiso
>> Liquefied popcorn with honey-pepper foam
>> Apricot "anti-lava" bar and cinnamon hot chocolate
>>
>> (Labor Day)
>> Sangr�a
I posted pictures to most of those meals. See what happens when you don't
pay attention? You end up making a fool of yourself!
Bob
Rhonda Anderson
news:hhvhr...@news3.newsguy.com:
>
>>I love eggs almost as
>> much as Cheeseburgers (my favorite food), sometimes I put a fried
>> egg, on my cheeseburger too!
>
> In Brazil, eggs on hamburgers are a pretty common thing. I thought it
> was pretty wierd, but it tasted fine.
>
> George L
Egg (and bacon) on hamburgers is a standard option here too.
--
Rhonda Anderson
Cranebrook, NSW, Australia
Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904
PeterL2
news:Xns9CF8DCC3B95C4sc...@61.9.191.5:
> George Leppla <geo...@cruisemaster.com> wrote in
> news:hhvhr...@news3.newsguy.com:
>
>
>>
>>>I love eggs almost as
>>> much as Cheeseburgers (my favorite food), sometimes I put a fried
>>> egg, on my cheeseburger too!
>>
>> In Brazil, eggs on hamburgers are a pretty common thing. I thought it
>> was pretty wierd, but it tasted fine.
>>
>> George L
>
> Egg (and bacon) on hamburgers is a standard option here too.
>
Just leave off the beetroot and the pineapple!!
Oh, and that plastic cheese!!
--Bryan
wrote:
I have no interest in "cooking sunny-side-up eggs." as there is no way
to cook them without leaving a film of uncooked albumin over the top.
Instead, I'll continue to make basted or over eggs. I wonder what you
think I should apologize for. Suggesting that she likes eggs that
have whites that are not 100% solidified (true), or referring to her
as "a *woman of a certain age*"?
Maybe I owe all *women of a certain age* an apology for implying that
they may have aged out of a desire to perform fellatio. Meanwhile I
will continue to sacrifice a tiny percentage of liquid yolk in order
to indulge my personal preference that 100% of the albumin be
solidified.
>
> Bob
--Bryan
George Leppla
> Maybe I owe all *women of a certain age* an apology for implying that
> they may have aged out of a desire to perform fellatio.
All this vitriol because you don't like the way people cook eggs? EGGS????
Maybe you should back away from the computer until you mature enough to
discuss things without acting like a petulant 8 year old child bully.
If you can't talk about frying eggs without all this drama, I'm thinking
that most adult conversations are going to be way over your capabilities.
George L
--Bryan
> --Bryan wrote:
> > Maybe I owe all *women of a certain age* an apology for implying that
> > they may have aged out of a desire to perform fellatio.
>
> All this vitriol because you don't like the way people cook eggs? EGGS????
>
> Maybe you should back away from the computer until you mature enough to
> discuss things without acting like a petulant 8 year old child bully.
"Petulant" because I'm arguing with seniors? Or are you branding Bob
as "petulant" as well?
> If you can't talk about frying eggs without all this drama, I'm thinking
> that most adult conversations are going to be way over your capabilities.
Eggs are important. Besides, I'm still waiting for a couple of my
elders to describe how they can either remove the layer of albumin
that covers the yolk, OR solidify said layer without rendering it
opaque, thus producing a "sunny-side-up" egg that would meet two
criteria. Firstly, that it have zero still liquid albumin, and
secondly, that it have that sunny appearance pictured in koko's photo:
http://i45.tinypic.com/2zjcb2g.jpg
.
>
> George L
--Bryan
John Kuthe
> On Jan 5, 10:04 pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
> wrote:
>
>
>
> > Bryan wrote:
> > >>> You still didn't indicate how you could solidify the white that coats
> > >>> the top of the yolk while leaving it transparent.
>
> > >> I told you where to find the method which cooks the white all the way
> > >> through while not overcooking the yolk. Did you check that? Get back to
> > >> me when you have.
>
> > > You could have explained it. No, maybe you couldn't have.
>
> > Of course I could have explained it. For that matter, I could have simply
> > quoted the section of the book where the method is described. But why do you
> > think you deserve the explanation? And what makes you think that I'll be
> > more inclined to give you the answer when you're acting like an even bigger
> > asshole than you were previously?
>
> > I tell you what: Apologize to koko for being such a shithead, and I'll think
> > about it. You've already admitted that you need help cooking sunny-side-up
> > eggs, and admitting your problem is the first step in overcoming it.
>
> I have no interest in "cooking sunny-side-up eggs." as there is no way
> to cook them without leaving a film of uncooked albumin over the top.
This is exactly why I prefer over-easy. I don't mind a LITTLE heat-
denatured yolk, but just a little.
Gotta heat denature all that albuminous egg white. It's kinda like
rare chicken: GROSS! I mean, unless I'm starving, in which case get
out of my way and don't come between me and food. You may pull back a
bloody stump! ;-)
John Kuthe...
Christine Dabney
Y'all still carrying on with that pissing contest? ;)
It's incredibly easy to cook the white without overcooking the yolk.
My method (and I have seen this written elsewhere too) is to put a
small pan lid over the egg. The created steam cooks the whites
perfectly...the whole egg is done without overcooking the yolk.
Now, wasn't that easy enough to describe? ;)
Christine
--
http://nightstirrings.blogspot.com
Christine Dabney
<barbsc...@earthlink.net> wrote:
>Oh boy!! Get the lawn chairs and the portable heaters. Dang, where's
>Damsel when she's needed--she's got the kettle corn concession! My
>money's on Terwilliger.
My chair is set up beside yours...didn't you see it? I will bring
some Parmesan cheese balls. Someone bringing drinks?
Christine
--
http://nightstirrings.blogspot.com
--Bryan
Capping, along with basting or flipping does result in 100% solidified
white, but does not leave the sunny appearance. When albumin cooks it
goes from slightly yellowish, somewhat transparent to white
translucent.
>
> Christine
--Bryan
John Kuthe
Maybe they should be called partly cloudy or hazy eggs! :-)
John Kuthe...
I am Tosk
schuma...@bigpond.com says...
>
> George Leppla <geo...@cruisemaster.com> wrote in
> news:hhvhr...@news3.newsguy.com:
>
>
> >
> >>I love eggs almost as
> >> much as Cheeseburgers (my favorite food), sometimes I put a fried
> >> egg, on my cheeseburger too!
> >
> > In Brazil, eggs on hamburgers are a pretty common thing. I thought it
> > was pretty wierd, but it tasted fine.
> >
> > George L
>
> Egg (and bacon) on hamburgers is a standard option here too.
Oh yeah... Break the yolk at the last minute to spread it even...
Ummmmm. If we are going to talk Cheeseburgers I am in heaven...
Scotty
George Leppla
> On Jan 6, 7:42 am, George Leppla <geo...@cruisemaster.com> wrote:
>> --Bryan wrote:
>>> Maybe I owe all *women of a certain age* an apology for implying that
>>> they may have aged out of a desire to perform fellatio.
>> All this vitriol because you don't like the way people cook eggs? EGGS????
>>
>> Maybe you should back away from the computer until you mature enough to
>> discuss things without acting like a petulant 8 year old child bully.
>
> "Petulant" because I'm arguing with seniors? Or are you branding Bob
> as "petulant" as well?
>
>> If you can't talk about frying eggs without all this drama, I'm thinking
>> that most adult conversations are going to be way over your capabilities.
>
> Eggs are important.
Well then I owe you an apology. I didn't realize that how eggs are
fried is so important to you that it leaves you incapable of discussing
things rationally without resorting to insulting people whose sole crime
seems to be that they don't share your passion for frying your idea of
the perfect egg. How dare they!!!!!!!!! Who do they think they are????
Surely now I can see that with a subject that you find to be of such
paramount importance that you were certainly justified to post something
like "Maybe I owe all *women of a certain age* an apology for implying
that they may have aged out of a desire to perform fellatio." Why,
these sluts are lucky you really didn't give them a piece of your mind.
> Besides, I'm still waiting for a couple of my
> elders
I never confuse age with maturity. You could be 99 years old for all I
know. Doesn't matter... you are still acting like an immature, petulant
child.
George L
--Bryan
These days the meteorologists prefer the more optimistic term, partly
sunny.
>
> John Kuthe...
--Bryan
John Kuthe
:-)
Is the glass half full or half empty?
I saw the glass is TOO DAMNED BIG! ;-)
John Kuthe...
--Bryan
> --Bryan wrote:
> > On Jan 6, 7:42 am, George Leppla <geo...@cruisemaster.com> wrote:
> >> --Bryan wrote:
> >>> Maybe I owe all *women of a certain age* an apology for implying that
> >>> they may have aged out of a desire to perform fellatio.
> >> All this vitriol because you don't like the way people cook eggs? EGGS????
>
> >> Maybe you should back away from the computer until you mature enough to
> >> discuss things without acting like a petulant 8 year old child bully.
>
> > "Petulant" because I'm arguing with seniors? Or are you branding Bob
> > as "petulant" as well?
>
> >> If you can't talk about frying eggs without all this drama, I'm thinking
> >> that most adult conversations are going to be way over your capabilities.
>
> > Eggs are important.
>
> Well then I owe you an apology. I didn't realize that how eggs are
> fried is so important to you that it leaves you incapable of discussing
> things rationally without resorting to insulting people whose sole crime
> seems to be that they don't share your passion for frying your idea of
> the perfect egg. How dare they!!!!!!!!! Who do they think they are????
Your friends insisted that thoroughly cooked albumin could be
transparent.
>
> Surely now I can see that with a subject that you find to be of such
> paramount importance that you were certainly justified to post something
> like "Maybe I owe all *women of a certain age* an apology for implying
> that they may have aged out of a desire to perform fellatio." Why,
> these sluts are lucky you really didn't give them a piece of your mind.
Who called anyone a slut? Hey, are you suggesting that women who
enjoy fellatio are sluts? Sure looks that way. Now you've gone and
alienated these ladies just when they're at the age of removable
dentures. As the kids say, "sux 2 b u."
>
> > Besides, I'm still waiting for a couple of my
> > elders
>
> I never confuse age with maturity. You could be 99 years old for all I
> know. Doesn't matter... you are still acting like an immature, petulant
> child.
And I never confuse age with wisdom. Of course, when Bob writes
things like, "...Peter, this mess is revolting. Did you actually shit
in the pan, or does it just look and smell like it?," (in another
thread) you don't get on his case. Of course not, you like him.
>
> George L
--Bryan
George Leppla
> And I never confuse age with wisdom. Of course, when Bob writes
> things like, "...Peter, this mess is revolting. Did you actually shit
> in the pan, or does it just look and smell like it?," (in another
> thread) you don't get on his case. Of course not, you like him.
So when someone else acts like an asshole, you get to act like an
asshole too!!!!!
Is this your version of "wisdom"? Did you stick your lip out and stamp
your widdle feets when you wrote it?
Grow up.
George L.
Melba's Jammin'
Christine Dabney <arti...@ix.netcom.com> wrote:
Cold weather on my curb. How does some Kahlua or some Amaretto di
Saronno sound in some steaming hot chocolate. Maybe even both. If we
set up a grill or a smaller hibachi we could do some little bites. This
just came to me as I'm typing--hibachi makes me think of rumakis - what
if I got some canned (rinsed and drained) artichoke hearts (whole or
even quartered and wrapped some bacon around them and grilled. Does it
even sound appetizing?
My SIL will bring chips and Top The Tater with Chives for a dip. And
maybe some of those pocket hand warmer things.
sf
Nobody cares.
sf
You must be a designer, not an engineer.
Christine Dabney
<barbsc...@earthlink.net> wrote:
>In article <qjp7k5565hd9qh22o...@4ax.com>,
> Christine Dabney <arti...@ix.netcom.com> wrote:
>Cold weather on my curb. How does some Kahlua or some Amaretto di
>Saronno sound in some steaming hot chocolate. Maybe even both.
How about some Peppermint Schnapps? That was always good when I went
cross country skiing in Alaska. We put it in the cocoa...
If we
>set up a grill or a smaller hibachi we could do some little bites. This
>just came to me as I'm typing--hibachi makes me think of rumakis - what
>if I got some canned (rinsed and drained) artichoke hearts (whole or
>even quartered and wrapped some bacon around them and grilled. Does it
>even sound appetizing?
I will have to think of what to add to the grill.... I just got home,
and saw the pissing contest was still going on...and I need to go to
bed. I will see what sounds good. Maybe some of Koko's dates with
chorizo and bacon? Maybe we should get some watermelon too, and spit
seeds....maybe we can see if we can spit seeds farther than they can
piss....
Christine
--
http://nightstirrings.blogspot.com
sf
This is the first time you've noticed? He always dictates. His style
is "my way or the highway", hellfire and damnation if you don't do it
his way.
--Bryan
Babytalk? Hmm? I guess it's that second childhood thing.
>
> Grow up.
Looks like you went up the hill, over, and are almost down to the
bottom of the other side. Soon you'll be back in diapers.
>
> George L.
--Bryan
Stu
<barbsc...@earthlink.net> wrote:
>In article <qjp7k5565hd9qh22o...@4ax.com>,
> Christine Dabney <arti...@ix.netcom.com> wrote:
>
>> On Tue, 05 Jan 2010 19:12:56 -0600, Melba's Jammin'
>> <barbsc...@earthlink.net> wrote:
>>
>>
>> >Oh boy!! Get the lawn chairs and the portable heaters. Dang, where's
>> >Damsel when she's needed--she's got the kettle corn concession! My
>> >money's on Terwilliger.
>>
>> My chair is set up beside yours...didn't you see it? I will bring
>> some Parmesan cheese balls. Someone bringing drinks?
>>
>> Christine
>
>Cold weather on my curb. How does some Kahlua or some Amaretto di
>Saronno sound in some steaming hot chocolate. Maybe even both. If we
>set up a grill or a smaller hibachi we could do some little bites. This
>just came to me as I'm typing--hibachi makes me think of rumakis - what
>if I got some canned (rinsed and drained) artichoke hearts (whole or
>even quartered and wrapped some bacon around them and grilled. Does it
>even sound appetizing?
>
>My SIL will bring chips and Top The Tater with Chives for a dip. And
>maybe some of those pocket hand warmer things.
I have a pot of Disaronno spiked hot chocolate ready, let the pissing commence
blake murphy
bobo (a former nym of bryan's) is a great believer in 'an eye for an eye.'
i think you arrived here a little too late to have read some of his more
bizarre revenge fantasies (and one or two realities).
but cheer up! there's sure to be another one coming along soon.
your pal,
blake
Lou Decruss
<arti...@ix.netcom.com> wrote:
>On Tue, 5 Jan 2010 15:41:43 -0800, "Bob Terwilliger"
><virtualgoth@die_spammer.biz> wrote:
>
>>Bryan wrote:
>>
>>> You still didn't indicate how you could solidify the white that coats the
>>> top of the yolk while leaving it transparent.
>>
>>I told you where to find the method which cooks the white all the way
>>through while not overcooking the yolk. Did you check that? Get back to me
>>when you have.
>>
>>Bob
>
>Y'all still carrying on with that pissing contest? ;)
>
>It's incredibly easy to cook the white without overcooking the yolk.
>My method (and I have seen this written elsewhere too) is to put a
>small pan lid over the egg. The created steam cooks the whites
>perfectly...the whole egg is done without overcooking the yolk.
A 1/2 teaspoon of water aids in the steaming. I do mine in a cast
iron pan and use a salad plate for a tight seal. Like you say, it's
not hard.
Lou
Lou Decruss
If you've heard his music you'll know exactly how spot on you are.
Lou
brooklyn1
<arti...@ix.netcom.com> wrote:
That works but it's cheating, steamed eggs ain't fried eggs.
Next you're dining at a breakfast joint try to observe the short order
cook... to fry eggs properly they are broken onto the griddle so that
they don't touch each other. When people fry eggs at home they
typically use a pan too small for the number of eggs so they are all
jammed together forcing the whites to stand up higher rather than
spread out to their full potential, making them less high so that they
cook through faster than the yolks. A proper sunny side has a
perfectly yellow yolk, not glazed over with cooked white. Ther is no
such thing as a medium or rare sunnyside, sunny sides are always
cooked rare/runny yolk... those who don't want a runny yolk ask for
over easy, over medium, over well. Also keep the temperature fairly
low, cooking eggs at too high a temperature makes them tough/rubbery,
and properly cooked no fried egg should have any browned portion
whatsoever.
Omelet
<7f5364c9-0e2a-4c1d...@c34g2000yqn.googlegroups.com>,
--Bryan <clas...@brick.net> wrote:
> I have no interest in "cooking sunny-side-up eggs." as there is no way
> to cook them without leaving a film of uncooked albumin over the top.
Yes there is.
You just lack the gentle and patient skills. ;-)
Look here:
http://i40.tinypic.com/v80lrp.jpg
If _I_ can do it, anyone can!
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
<0c146559-3137-4892...@q4g2000yqm.googlegroups.com>,
--Bryan <clas...@brick.net> wrote:
> Eggs are important. Besides, I'm still waiting for a couple of my
> elders to describe how they can either remove the layer of albumin
> that covers the yolk, OR solidify said layer without rendering it
> opaque, thus producing a "sunny-side-up" egg that would meet two
> criteria. Firstly, that it have zero still liquid albumin, and
> secondly, that it have that sunny appearance pictured in koko's photo:
> http://i45.tinypic.com/2zjcb2g.jpg
> .
>
> --Bryan
I just posted a pic that proved I was perfectly capable of making a nice
sunny side up egg, and WITHOUT peeling any opaque layer off the yolk.
It just takes a skilled egg cook and a little patience. ;-)
John Kuthe
> In article
> <0c146559-3137-4892-bd50-dafe782ac...@q4g2000yqm.googlegroups.com>,
>
> --Bryan <class...@brick.net> wrote:
> > Eggs are important. Besides, I'm still waiting for a couple of my
> > elders to describe how they can either remove the layer of albumin
> > that covers the yolk, OR solidify said layer without rendering it
> > opaque, thus producing a "sunny-side-up" egg that would meet two
> > criteria. Firstly, that it have zero still liquid albumin, and
> > secondly, that it have that sunny appearance pictured in koko's photo:
> >http://i45.tinypic.com/2zjcb2g.jpg
> > .
>
> > --Bryan
>
> I just posted a pic that proved I was perfectly capable of making a nice
> sunny side up egg, and WITHOUT peeling any opaque layer off the yolk.
>
> It just takes a skilled egg cook and a little patience. ;-)
I notice you do NOT say "...and with no uncooked egg white"!
John Kuthe...
cybercat
"sf" <s...@geemail.com> wrote in message
news:0gj9k5dchpl93rkep...@4ax.com...
fellatio since he was likable.
Bob Terwilliger
> Your friends insisted that thoroughly cooked albumin could be transparent.
Cite?
Bob
Rhonda Anderson
61.9.191.5:
>>
>> Egg (and bacon) on hamburgers is a standard option here too.
>>
>
>
>
> Just leave off the beetroot and the pineapple!!
I always have beetroot on my hamburgers. I'm more likely to have pineapple
on a steak sandwich than a hamburger. And I don't get the bacon and egg -
DH always does though.
--
Rhonda Anderson
Cranebrook, NSW, Australia
Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904
--Bryan
> On Sun, 3 Jan 2010 20:04:25 -0800 (PST), John Kuthe wrote:
> > That's the way Bryan does 'em. I like mine over easy! I don't mind a
> > little cooked yolk.
>
> Do you two find yourselves cooking breakfast for each other often?
John and I have known each other since high school. We've been
housemates three times, back in the 1970s. We used to canoe/kayak
together, though not so much for the past decade because his skill
level and daring far outmatch mine. We see each other socially
several times a year. When you've shared an apartment with a person,
you've generally gotten to know how he likes his eggs cooked.
>
> -sw
--Bryan
--Bryan
wrote:
> Bryan wrote:
> > Your friends insisted that thoroughly cooked albumin could be transparent.
>
> Cite?
You wrote:
"I'm not sure where you got the idea that you need to be creative in
order to
cook an egg sunny-side up with a completely solidified white. There's
a
perfectly workable technique for it given in _Robuchon_. "
and
"I told you where to find the method which cooks the white all the
way
through while not overcooking the yolk."
Since:
Premise 1; there is albumin covering the yolk of an egg,
and
Premise 2; albumin that is "completely solidified" is white, rather
than transparent,
and
Premise 3; "sunny-side-up" as pictured in koko's photo (see:
http://i45.tinypic.com/2zjcb2g.jpg ) was obviously not covered by
white albumin,
we can conclude that there was either uncooked albumin on top the the
yolk
OR the albumin was removed by some arcane process.
Do you not claim that an egg can have a bright yellow (again, as
pictured) yolk, yet also have a thoroughly cooked white?
Do you dispute any of the three premises?
Can you point out a fault with the logic?
If you can prove me wrong, I'll admit my error, and in fact thank you
for setting me straight.
>
> Bob
--Bryan
Bob Terwilliger
> Premise 1; there is albumin covering the yolk of an egg,
> and
> Premise 2; albumin that is "completely solidified" is white, rather
> than transparent,
> and
> Premise 3; "sunny-side-up" as pictured in koko's photo (see:
> http://i45.tinypic.com/2zjcb2g.jpg ) was obviously not covered by
> white albumin,
>
> we can conclude that there was either uncooked albumin on top the the yolk
> OR the albumin was removed by some arcane process.
>
> Do you not claim that an egg can have a bright yellow (again, as
> pictured) yolk, yet also have a thoroughly cooked white?
>
> Do you dispute any of the three premises?
Yes: I dispute the premise that the yolk sac of an egg is made of albumin.
The yolk sac is distinct from the white of the egg. They're two different
protein structures.
Bob
--Bryan
I know that Serene has heard a couple of songs. Om has heard
several. John Kuthe owns the album and has seen us on numerous
occasions. Possibly a few others have seen the Funny Uncle Sam video
on the internet, which was recorded on a cheesy old video cam, so is
far from representative of the work in general.
So just how have you manged to hear enough of The Bonobos to make the
above claim? Methinks you're blowing out your ass.
>
> Lou
--Bryan
PeterL1
news:Xns9CF9E4FE122C3sc...@61.9.191.5:
> PeterL2 <Pet...@home.on.laptop> wrote in news:Xns9CF8E738F3BD1999999999
@
> 61.9.191.5:
>
>
>>>
>>> Egg (and bacon) on hamburgers is a standard option here too.
>>>
>>
>>
>>
>> Just leave off the beetroot and the pineapple!!
>
> I always have beetroot on my hamburgers.
Don't get me wrong, I like beetroot in certain things...... but after many
years of 'burgers with the works'.... and too many 'accidents' that always
end up with a pink stain on the shirt, I decided to forgo the purple death
on the burgers :-)
> I'm more likely to have pineapple
> on a steak sandwich than a hamburger.
Funny how things change...... I used to have pineapple on my burgers as
well... and sometimes. I'd even eat a pizza with some on.
Back in the 80's, I used to do BBQ'd pineapple rings to go with the
marinated steak and onions.
Now..... it's like the anti-christ!!
I can't remember the last bit of pineapple I've had.
> And I don't get the bacon and egg -
> DH always does though.
Each to their own :-)
There's nothing better after an early morning start, or driving all
night.... to pull into a roadside cafe and get a B&E burger with a coffee,
sit on the bonnet of the car with your mates and watch the sun come up :-)
--
Peter Lucas
Brisbane
Australia
"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."
--Bryan
wrote:
> Bryan wrote:
> > Premise 1; there is albumin covering the yolk of an egg,
> > and
> > Premise 2; albumin that is "completely solidified" is white, rather
> > than transparent,
> > and
> > Premise 3; "sunny-side-up" as pictured in koko's photo (see:
> > white albumin,
>
> > we can conclude that there was either uncooked albumin on top the the yolk
> > OR the albumin was removed by some arcane process.
>
> > Do you not claim that an egg can have a bright yellow (again, as
> > pictured) yolk, yet also have a thoroughly cooked white?
>
> > Do you dispute any of the three premises?
>
> Yes: I dispute the premise that the yolk sac of an egg is made of albumin.
> The yolk sac is distinct from the white of the egg. They're two different
> protein structures.
The albumin has enough structural integrity that it forms a layer over
the yolk. If it did not have that, the albumin would spread out in
the pan like water.
I accept that some folks might find a small amount of uncooked white a
good trade-off for the appearance of sunny-side-up, and/or the
assurance that the solidification of the yolk is kept to a minimum.
Others find any un-solidified white to be unacceptable, and apparently
some of the former find the latter's preference difficult to
understand.
http://www.tablematters.com/index.php/bottle-sections/bz/bz3
>
> Bob
--Bryan
Bob Terwilliger
>> I dispute the premise that the yolk sac of an egg is made of albumin. The
>> yolk sac is distinct from the white of the egg. They're two different
>> protein structures.
>
> The albumin has enough structural integrity that it forms a layer over the
> yolk. If it did not have that, the albumin would spread out in the pan
> like water.
Try this: Separate the yolk and the white, then put the white into a pan.
Does the albumin "spread out in the pan like water"?
Bob
--Bryan
wrote:
No, it does not.
>
> Bob
--Bryan
John Kuthe
--Bryan
>
>
> http://i47.tinypic.com/8xvlo0.jpg
That was a cold one. I remember sliding down the bank into the creek
and the floating down an area of creek where we were cracking the ice
on the surface.
>
> :-)
>
> John Kuthe...
--Bryan
John Kuthe
> On Thu, 7 Jan 2010 09:14:36 -0800 (PST), John Kuthe wrote:
> > Yes we have!
>
> >http://i47.tinypic.com/8xvlo0.jpg
>
That's no lady, ya nood! That's ME! I used to let my hair grow out
while I was in classes in engineering school in the Spring, and then
get it cut for my co-op job in the Summer/Fall.
John Kuthe...
John Kuthe
> On Jan 7, 11:14 am, John Kuthe <johnku...@gmail.com> wrote:
>
>
>
> >http://i47.tinypic.com/8xvlo0.jpg
>
> That was a cold one. I remember sliding down the bank into the creek
> and the floating down an area of creek where we were cracking the ice
> on the surface.
Like this:
http://i49.tinypic.com/1zfu2qe.jpg
:-)
John Kuthe...
brooklyn1
wrote:
>On Jan 7, 7:53�am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
>wrote:
>> Bryan wrote:
>> > Premise 1; there is albumin covering the yolk of an egg,
>> > and
>> > Premise 2; albumin that is "completely solidified" is white, rather
>> > than transparent,
>> > and
>> > Premise 3; "sunny-side-up" as pictured in koko's photo (see:
>> >http://i45.tinypic.com/2zjcb2g.jpg) was obviously not covered by
>> > white albumin,
>>
>> > we can conclude that there was either uncooked albumin on top the the yolk
>> > OR the albumin was removed by some arcane process.
>>
>> > Do you not claim that an egg can have a bright yellow (again, as
>> > pictured) yolk, yet also have a thoroughly cooked white?
>>
>> > Do you dispute any of the three premises?
>>
>> Yes: I dispute the premise that the yolk sac of an egg is made of albumin.
>> The yolk sac is distinct from the white of the egg. They're two different
>> protein structures.
>
>The albumin has enough structural integrity that it forms a layer over
>the yolk.
Very true, but only a microfilm adheres, too thin to be detectable by
even the most critical of those averse to uncooked whites, the vast
majority does indeed run off the yolk dome like water because of that
pesky thingie called "gravity", where it pools at the edge of the
yolk, closer to the heat, where it cooks ahead of the yolk. If
sunnysides are fried long enough for that microfilm of white atop the
yolk dome to go opaque then the yolk will be overcooked. Those who
want soft yolks but fully opaque whites should put a lid on it and
enjoy steamed eggs rather than fried, or simply ask for poached.
John Kuthe
> On Thu, 7 Jan 2010 06:38:18 -0800 (PST), --Bryan <class...@brick.net>
Or over-easy, That's what I do! A flip and about 15-30 secs on the
yolk side,. and voila! Minimally cooked yolk and 100% cooked whites!
John Kuthe...
John Kuthe
> wrote:
>
>
>
> >On Jan 7, 7:53 am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
> >wrote:
> >> Bryan wrote:
> >> > Premise 1; there is albumin covering the yolk of an egg,
> >> > and
> >> > Premise 2; albumin that is "completely solidified" is white, rather
> >> > than transparent,
> >> > and
> >> > Premise 3; "sunny-side-up" as pictured in koko's photo (see:
> >> >http://i45.tinypic.com/2zjcb2g.jpg) was obviously not covered by
> >> > white albumin,
>
> >> > we can conclude that there was either uncooked albumin on top the the yolk
> >> > OR the albumin was removed by some arcane process.
>
> >> > Do you not claim that an egg can have a bright yellow (again, as
> >> > pictured) yolk, yet also have a thoroughly cooked white?
>
> >> > Do you dispute any of the three premises?
>
> >> Yes: I dispute the premise that the yolk sac of an egg is made of albumin.
> >> The yolk sac is distinct from the white of the egg. They're two different
> >> protein structures.
>
> >The albumin has enough structural integrity that it forms a layer over
> >the yolk.
>
> Very true, but only a microfilm adheres, too thin to be detectable by
False. I know of exactly one "most critical of those averse to
uncooked whites" who can detect it: Bryan.
Go fish!
:-)
John Kuthe...
--Bryan
You were just three bears short of a Goldilocks!
>
> John Kuthe...
--Bryan
blake murphy
> On Sun, 3 Jan 2010 20:04:25 -0800 (PST), John Kuthe wrote:
>
>> That's the way Bryan does 'em. I like mine over easy! I don't mind a
>> little cooked yolk.
>
> Do you two find yourselves cooking breakfast for each other often?
>
> -sw
<snort>
your pal,
blake
blake murphy
> In article
> <7f5364c9-0e2a-4c1d...@c34g2000yqn.googlegroups.com>,
> --Bryan <clas...@brick.net> wrote:
>
>> I have no interest in "cooking sunny-side-up eggs." as there is no way
>> to cook them without leaving a film of uncooked albumin over the top.
>
> Yes there is.
>
> You just lack the gentle and patient skills. ;-)
>
> Look here:
>
> http://i40.tinypic.com/v80lrp.jpg
>
> If _I_ can do it, anyone can!
nope. love 'ya, om, but the browned edges have got to go. try a lower
temp.
your pal,
blake
sf
wrote:
>On Jan 7, 3:00�am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
I can show you another egg that looks like Koko's
http://noblepig.com/2010/01/06/spaghetti-with-bacon-and-eggs.aspx
--
I love cooking with wine.
Sometimes I even put it in the food.
John Kuthe
> On Thu, 7 Jan 2010 05:46:02 -0800 (PST), --Bryan <class...@brick.net>
> wrote:
>
>
>
> >On Jan 7, 3:00 am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
> >wrote:
> >> Bryan wrote:
> >> > Your friends insisted that thoroughly cooked albumin could be transparent.
>
> >> Cite?
>
> >You wrote:
> >"I'm not sure where you got the idea that you need to be creative in
> >order to
> >cook an egg sunny-side up with a completely solidified white. There's
> >a
> >perfectly workable technique for it given in _Robuchon_. "
> >and
> >"I told you where to find the method which cooks the white all the
> >way
> >through while not overcooking the yolk."
>
> >Since:
>
> >Premise 1; there is albumin covering the yolk of an egg,
> >and
> >Premise 2; albumin that is "completely solidified" is white, rather
> >than transparent,
> >and
> >Premise 3; "sunny-side-up" as pictured in koko's photo (see:
> >white albumin,
>
> >we can conclude that there was either uncooked albumin on top the the
> >yolk
> >OR the albumin was removed by some arcane process.
>
> >Do you not claim that an egg can have a bright yellow (again, as
> >pictured) yolk, yet also have a thoroughly cooked white?
>
> >Do you dispute any of the three premises?
> >Can you point out a fault with the logic?
> >If you can prove me wrong, I'll admit my error, and in fact thank you
> >for setting me straight.
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
I just happen to have those 4 ingredients, but I would not add kosher
salt. The bacon and parmesan have plenty of salt.
In fact bacon and parmesan are kind of obscene together, saltwise! ;-)
John Kuthe...
--Bryan
You guys are like middle schoolers who say, "fag," then laugh.
>
> your pal,
> blake
--Bryan
--Bryan
> On Wed, 06 Jan 2010 16:32:20 -0600, Omelet wrote:
> > In article
> > --Bryan <class...@brick.net> wrote:
>
> >> I have no interest in "cooking sunny-side-up eggs." as there is no way
> >> to cook them without leaving a film of uncooked albumin over the top.
>
> > Yes there is.
>
> > You just lack the gentle and patient skills. ;-)
>
> > Look here:
>
> >http://i40.tinypic.com/v80lrp.jpg
>
> > If _I_ can do it, anyone can!
>
> nope. love 'ya, om, but the browned edges have got to go. try a lower
> temp.
The eggs look practically inedible, browned on the perimeter and
undercooked on top, and the bacon is burned. If that is an example of
gentleness and patience, I'd hate to see rough and rushed.
>
> your pal,
> blake
--Bryan
John Kuthe
Well I made it! YUM!!! My cat was going crazy between the bacon and
the parmesan, OMG!
I cooked a serving of whole wheat linguine (forgot to save any of the
water though, just threw it down the drain out of habit) and cooked up
two strips of Schnucks thick cut bacon, crumbled it onto the drained
pasta, grated some parmesan on and some freshly ground black pepper,
mixed up, then cooked an egg over-easy (no raw whites for me!) and it
was great! Would have taken a pic but my camera's going wonky and my
food was getting cold with mne trying to make it work. :-(
John Kuthe...
sf
Actually they are not if you balance them properly. Before hubby's
heart scare, I used to make carbonara using bacon and parmesan and it
wasn't over salted.
Speaking of bacon... can anyone tell me why low salt bacon is more
often than not saltier tasting (at the very least) than regular bacon?