Hamburgers

[penm...@aol.com]

I couldn't resist the sale on Top Round at $2.69/lb... bought enough
to make ten 12 ounce burgers
https://postimg.org/image/16ty1wibjf/
Ebenezer:
https://postimg.org/image/6m57yhvtzf/
https://postimg.org/image/5jia1s8njf/

[Ding - Dong Daddy]

Sheldon wrote:

> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
> to make ten 12 ounce burgers
> https://postimg.org/image/16ty1wibjf/

Nice size...no weenie - burgers allowed...

> Ebenezer:
> https://postimg.org/image/6m57yhvtzf/
> https://postimg.org/image/5jia1s8njf/

Guarding his tree...nothing gets past him...!!!


--
Best
Greg

[penm...@aol.com]

On Thu, 19 Oct 2017 18:12:17 -0700 (PDT), Ding - Dong Daddy
<gregorymorr...@gmail.com> wrote:

>Sheldon wrote:
>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>
>Nice size...no weenie - burgers allowed...

That's another thing I abhor about fast food mystery meat
burgers, they're much too thin... mine are what the olde tyme diners
called a "ground steak"... I much prefer them to actual steaks with
all their bones, excessive fat and gristle... often when you order a
steak its about half inedible, and you need to be a brain surgeon to
filet it.

>> Ebenezer:
>> https://postimg.org/image/6m57yhvtzf/
>> https://postimg.org/image/5jia1s8njf/
>
>Guarding his tree...nothing gets past him...!!!

Correct, that's Ebbie's tree... he has good taste... that's the
fanciest priciest tree; Acer griseum.
https://en.wikipedia.org/wiki/Acer_griseum

[itsjoan...@webtv.net]

On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>
> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
> to make ten 12 ounce burgers
> https://postimg.org/image/16ty1wibjf/
>

I'd rather see one cooked, with a slice of onion and tomato on
the side with a bun, please. (No cheese.)

>
> Ebenezer:
> https://postimg.org/image/6m57yhvtzf/
> https://postimg.org/image/5jia1s8njf/
>

Handsome!

[penm...@aol.com]

On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>>
>I'd rather see one cooked, with a slice of onion and tomato on
>the side with a bun, please. (No cheese.)

I prefer fried onions:
https://postimg.org/image/1ddnigzf7f/

[Casa lo pensa]

On 10/20/2017 8:54 AM, penm...@aol.com wrote:
> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
>> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>>
>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>> to make ten 12 ounce burgers
>>> https://postimg.org/image/16ty1wibjf/
>>>
>> I'd rather see one cooked, with a slice of onion and tomato on
>> the side with a bun, please. (No cheese.)
>
> I prefer fried onions:
> https://postimg.org/image/1ddnigzf7f/

Same here, maybe some shrooms too...

And of course ALWAYS:

http://roadfood.com/wp-content/uploads/2016/03/rfl_15372.jpg

...on the burger too...

[penm...@aol.com]

On Fri, 20 Oct 2017 09:09:50 -0600, Casa lo pensa <loo...@U.too>
wrote:

Sorrwy... not something I'd want to be at the same table with... not
even the same room. I don't eat fries often but when I do I want them
very crispy, definitely not soupy.... I typically don't even have
ketchup on fries, just salt. I don't care much for skinny fries, I
like jumbo ripple/crinkle cuts from real potatoes, not extruded as all
fast food joints use, most all frozen fries at market are extruded.
I've tried the Nathans brand but I prefer to make my own, easy to
tell Nathans were frozen, I have a ripple cut knife, and I prefer
baked... coat spuds with a little oil and bake at 375ºF.
https://www.walmart.com/ip/Nathan-s-Famous-Jumbo-Crinkle-Cut-French-Fries-28-oz/23619926

[Casa lo pensa]

On 10/20/2017 10:23 AM, penm...@aol.com wrote:
> On Fri, 20 Oct 2017 09:09:50 -0600, Casa lo pensa <loo...@U.too>
> wrote:
>
>> On 10/20/2017 8:54 AM, penm...@aol.com wrote:
>>> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "itsjoan...@webtv.net"
>>> <itsjoan...@webtv.net> wrote:
>>>
>>>> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>>>>
>>>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>>>> to make ten 12 ounce burgers
>>>>> https://postimg.org/image/16ty1wibjf/
>>>>>
>>>> I'd rather see one cooked, with a slice of onion and tomato on
>>>> the side with a bun, please. (No cheese.)
>>>
>>> I prefer fried onions:
>>> https://postimg.org/image/1ddnigzf7f/
>>
>> Same here, maybe some shrooms too...
>>
>> And of course ALWAYS:
>>
>> http://roadfood.com/wp-content/uploads/2016/03/rfl_15372.jpg
>
> Sorrwy... not something I'd want to be at the same table with... not
> even the same room. I don't eat fries often but when I do I want them
> very crispy, definitely not soupy.... I typically don't even have
> ketchup on fries, just salt. I don't care much for skinny fries, I
> like jumbo ripple/crinkle cuts from real potatoes, not extruded as all
> fast food joints use, most all frozen fries at market are extruded.

Tsk...you have not lived until you've had the Owl Cafe's green chile
cheese fries, oh well..

https://www.yelp.com/menu/owl-bar-and-cafe-san-antonio/item/chile-cheese-fries

5.0 star rating 2/9/2017
"Every time I travel through New Mexico to Albuquerque or Santa Fe it is
imperative that I make a stop at the Owl Bar. It has a lot of nostalgia
being a little bar/restaurant in a small town. You will find it pretty
quickly after exiting off of the San Antonio Exit 139.

I honestly don't remember the first time I cam to this place. I just
know my mom heard of it and that they had amazing green chile
cheeseburgers and that we had to stop. I'm so happy we did because after
that it became a tradition while traveling.

I checked in twice once on the way to Santa Fe and another on my way
back to El Paso but my review will hold up for both experiences. Upon
entering my family and I immediately found a table and also brought
along a first timer. Immediately we were greeted by our waitress for our
drink order. The entire family had water but my friend/first timer
ordered a beer. Have to admit it came out in the coolest little bottle,
definitely caught my eye because I have never seen it before.

We ordered four green chile cheeseburgers and two orders of green chili
cheese fries and one regular order of fries. Now let me tell you this is
the kind of burgers I would make at home. It is not giant in size but it
is perfect to fill up your appetite and I have had some pretty big
burgers. Upon taking a bite to eat I just found the perfect blend of
seasoning, cheese melting in my mouth, and the green chile adding the
perfect kick for my burger. I wonder where they get their green chili
because the green chili I had in Santa Fe just sucked. So I'm surprised
that the green chile here at the Owl Bar is so good. They obviously have
the right supplier. The green chile cheese fries are also pretty simple,
you have fries on the bottom, melted cheese, and then green chile on the
top. It's the perfect blend in my opinion. Once you take your first bite
you just cannot stop.

Owl Bar continues to be one of my favorite places to grab a green chile
cheeseburger in New Mexico. I'm actually surprised by some of these
reviews but I think Owl Bar represents a great burger and I will
continue to come back."

> I've tried the Nathans brand but I prefer to make my own, easy to
> tell Nathans were frozen, I have a ripple cut knife, and I prefer
> baked... coat spuds with a little oil and bake at 375ºF.
> https://www.walmart.com/ip/Nathan-s-Famous-Jumbo-Crinkle-Cut-French-Fries-28-oz/23619926
>

To each his own, but baked fries leave me cold.

[Gary]

penm...@aol.com wrote:

> I prefer fried onions:
> https://postimg.org/image/1ddnigzf7f/

I switch back and forth with onions on hamburgers.
They ALL need to have onions but sometimes some
fried onions and even mushrooms are a good topping.

But I also use fresh, crisp and sharp raw onions
probably most of the time, rather than cooked.

Dinner tonight is 2 burgers with a few fried mushrooms
and raw red onion on the bun. Along with mayo, mustard,
ketchup, tomato. Lettuce too but I don't have any.
Also missing is some swiss cheese. good stuff for a burger.

Anyway...the burgers and a bit of homemade fries. Only
ingredients there is potato and salt and pepper, cooked in canola
oil. Bruce should approve except maybe for the fried food part.
oh well.

[itsjoan...@webtv.net]

On Friday, October 20, 2017 at 9:54:56 AM UTC-5, Sheldon wrote:
> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
> >>
> >> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
> >> to make ten 12 ounce burgers
> >> https://postimg.org/image/16ty1wibjf/
> >>
> >I'd rather see one cooked, with a slice of onion and tomato on
> >the side with a bun, please. (No cheese.)
>
> I prefer fried onions:
> https://postimg.org/image/1ddnigzf7f/
>
>

Ahhhhhhhhh, much better.

[itsjoan...@webtv.net]

On Friday, October 20, 2017 at 11:23:29 AM UTC-5, Sheldon wrote:
>
> On Fri, 20 Oct 2017 09:09:50 -0600, Casa lo pensa <loo...@U.too>
> wrote:
> >
> >And of course ALWAYS:
> >
> >http://roadfood.com/wp-content/uploads/2016/03/rfl_15372.jpg
>
> Sorrwy... not something I'd want to be at the same table with... not
> even the same room. I don't eat fries often but when I do I want them
> very crispy, definitely not soupy.... I typically don't even have
> ketchup on fries, just salt.
>
>

I like my fries naked as well. About the only thing I eat with
catsup is onion rings.

[Casa lo pensa]

Also served this way by choice at:

https://freddysusa.com/

https://s3-media3.fl.yelpcdn.com/bphoto/1xynwM8GscX5kRRR_H43eQ/o.jpg

Darned tasty for a smashed burger.!

[penm...@aol.com]

On Fri, 20 Oct 2017 11:14:20 -0600, Casa lo pensa <loo...@U.too>
wrote:

>Darned tasty for a smashed burger!

None in NY.

[penm...@aol.com]

itsjoannotjoann wrote:
>Penmart10 wrote:

>>Casa lo pensa wrote:
>> >
>> >And of course ALWAYS:
>> >
>> >http://roadfood.com/wp-content/uploads/2016/03/rfl_15372.jpg
>>
>> Sorrwy... not something I'd want to be at the same table with... not
>> even the same room. I don't eat fries often but when I do I want them
>> very crispy, definitely not soupy.... I typically don't even have
>> ketchup on fries, just salt.
>>
>I like my fries naked as well. About the only thing I eat with
>catsup is onion rings.

I like Heinz Red on meat loaf and on corned beef hash.
Watching someone eat a hotdog with ketchup gives me the shivers.
Growing up one of my friend's mom would serve fried balogna sandwiches
for lunch with yellow mustard, yik! The fried bologna didn't bother
me, it was that yellow mustard, would have been fine with brown
mustard. I don't like lurid yellow mustard [period]

[Casa lo pensa]

Ya know...there's a whole lotta good stuff that somehow manages to not
locate in NY, I wonder why that is?

Best head to WaWa for a turkey sammich!

https://2.bp.blogspot.com/-ESAWvNhwM7Q/UFr_MKte9SI/AAAAAAAACtI/ezrMP1Ni2mo/s1600/HotTurkey-3.jpg

[Sqwerts]

On 10/20/2017 1:35 PM, Sqwertz wrote:
> chuck, like it should be.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
swe...@cluemail.compost
<i6x4dy0h0232$.d...@sqwertz.com>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org/image/jpg/steve-wertz-presentation-057jpg

Hide the Ho Ho's!!!

[itsjoan...@webtv.net]

On Friday, October 20, 2017 at 12:14:24 PM UTC-5, Casa lo pensa wrote:
>
> Also served this way by choice at:
>
> https://freddysusa.com/
>

I'd never heard of Freddy's but their site says there are locations
in my state. Nearest one is 42 miles away and I'm hoping to go car
shopping in late December. One of the dealerships is located there
so I might get to try a Freddy's.

>
> https://s3-media3.fl.yelpcdn.com/bphoto/1xynwM8GscX5kRRR_H43eQ/o.jpg
>
> Darned tasty for a smashed burger.!
>

If I had my druthers, I'd druther have a slice of raw onion, please.

[itsjoan...@webtv.net]

On Friday, October 20, 2017 at 1:36:27 PM UTC-5, Sheldon wrote:

> itsjoannotjoann wrote:
> >>
> >I like my fries naked as well. About the only thing I eat with
> >catsup is onion rings.
>
> I like Heinz Red on meat loaf and on corned beef hash.
> Watching someone eat a hotdog with ketchup gives me the shivers.
>

Me, too.

>
> Growing up one of my friend's mom would serve fried balogna sandwiches
> for lunch with yellow mustard, yik! The fried bologna didn't bother
> me, it was that yellow mustard, would have been fine with brown
> mustard. I don't like lurid yellow mustard [period]
>

We always had plain old yellow mustard when I was growing up so it
doesn't bother me. I was grown and out on my own before I knew
there were other mustards to be enjoyed.

[Dave Smith]

We always had plain old yellow mustard when I was a kid. It seemed like
the thing to do because that's what everyone did. I always used it
sparingly because I wasn't all that crazy about it. Some time ago I
discovered grainy mustard, and I use a lot more mustard now than I ever
did with the plain old prepared.


I did find one good, simple recipe that uses plain old mustard. Mix
up equal parts of that and cream. Dip scallops into that mixture, roll
them in bread crumbs and stick them on skewers and then broil them until
golden brown on both sides. It's not often that such a simple recipe
tastes so good.

[penm...@aol.com]

NYC delis and restaurants don't have hillybilly yallow mustard, only
deli style brown.

[dsi1]

On Friday, October 20, 2017 at 11:49:50 AM UTC-10, Sheldon wrote:
>
> NYC delis and restaurants don't have hillybilly yallow mustard, only
> deli style brown.

There's nothing wrong with yellow mustard. Yoose guys don't like it because it's popular. If a hillbilly made mustard, it would that that coarse, unrefined, products that you see in those funny jars. Yoose guys are saps.

[Casa lo pensa]

Made with mustard greens!

Dig it - maybe some ramps...

[Dave Smith]

Oh poppycock. I referred to my experience about using mustard because
that is what everyone had on hot dogs, hamburgers, sandwiches etc but
only in small doses. Then I discovered grainy mustard and I use a lot
more of it that I do with that pantywaist yellow stuff.

[Casa lo pensa]

No more SISSY mustard!

http://www.sadiessalsa.com/old-pecos-red-green-chile-mustards

http://www.southwestdiscovered.com/product/red-green-chile-mustard-gift-pack/

[Bruce]

On Fri, 20 Oct 2017 14:56:48 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

That yellow stuff is over-processed turtle poop.

[penm...@aol.com]

On Fri, 20 Oct 2017 14:35:37 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Thu, 19 Oct 2017 21:03:42 -0400, penm...@aol.com wrote:
>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>

>Ground round makes TIAD burgers. You'll never find any successful
>restaurant serving hamburgers from ground round. And for good reason.
>Even the restaurant chain named "Ground Round" doesn't use ground
>round. They use chuck, like it should be.
>
>https://www.groundround.com/Menu/

That's not the original Long Island Ground Round, the original has
been out of business some 30 years, they used to grind in front of
you. The new Ground Rounds are selling the same mystery meat as other
restaurants. Any mystery meat from the stupidmarket that says chuck
it's mostly scraps, trimmings, and other cuts that didn't sell prior
to the pull date. Once ground no one can tell what/who is in it.
According to that web site there is no longer a Ground Round on Long
Island.
Top round makes excellent burgers... and it's simple to add extra fat
if one desires, however top round normally contains a 10% fat which is
what I want. Chuck contains way too much fat for a good burger.
Stupidmarkets grind a blend of various cuts and guestimate the fat to
lean ratio. When I know I'll be grinding I choose top round with more
fat cap... sometimes I'll coat the meat with some olive oil, lubes teh
grinding for a better grind and saves on cholesterol... sometimes I
grind in the fat trimmings from pork chops, that's exactly what I did
yesterday with the trimmings from the six pork chops I bought... crows
missed out. Occasionally when I think the top round is too lean I'll
grind in a small chuck roast... however pure chuck is way too fatty
for decent burgers, I'd need to trim out at least 20% in fat... the
crows would have a field day. I never grind less than five pounds but
usually more.... I'm not going through the procedure and clean up for
two burgers.
Occasionally I'll grind chuck fillets, but not easy to find and at a
decent price and they still contain excessive fat for my taste. No
way are restaurants grinding chuck fillets... neither market meat
departments. The last time I found chuck fillets at a good price was
in 2008.

As per usual there is no way to know what/who is in preground mystery
meat, ONLY way is to grind it yourself.

[itsjoan...@webtv.net]

No, nothing wrong with plain yellow mustard at all. On some things it's
better than a spicy or coarse mustard. Whereas a spicy or coarse mustard
is better on some things than a plain mustard. It all just depends on
what it's being slathered on; too much of either one is not good, at
least to me it's not.

Thinly spread plain yellow mustard on lightly toasted bread with two
breakfast sausage patties in between is larruping.

[dsi1]

On Friday, October 20, 2017 at 12:13:22 PM UTC-10, Dave Smith wrote:
>
> Oh poppycock. I referred to my experience about using mustard because
> that is what everyone had on hot dogs, hamburgers, sandwiches etc but
> only in small doses. Then I discovered grainy mustard and I use a lot
> more of it that I do with that pantywaist yellow stuff.

Yellow mustard ain't pantywaist or any other derogatory term you care to throw at it. It's just a yellow condiment. That's like saying ketchup is careless or rude.

[dsi1]

On Friday, October 20, 2017 at 2:53:11 PM UTC-10, itsjoan...@webtv.net wrote:
> No, nothing wrong with plain yellow mustard at all. On some things it's
> better than a spicy or coarse mustard. Whereas a spicy or coarse mustard
> is better on some things than a plain mustard. It all just depends on
> what it's being slathered on; too much of either one is not good, at
> least to me it's not.
>
> Thinly spread plain yellow mustard on lightly toasted bread with two
> breakfast sausage patties in between is larruping.

People perceive things in the most unusual manner. Yellow mustard is a highly refined product. That gritty stuff is the one that looks like it was made by cavemen/hillbillies hitting two stones together. People think they're so classy and sophisticated by eating this stuff. Let me tell you, just believing that this condiment means something about your character/lifestyle means you ain't so classy and definitely not sophisticated. Larruping indeed.

[itsjoan...@webtv.net]

I think you are ranting at the wrong person. I like them both.

[Casa lo pensa]

Lol, the image is funny!


http://www.clipartbest.com/cliparts/KTj/LG9/KTjLG9BAc.jpg

[Cindy Hamilton]

We always had both yellow mustard and Plochman's brown mustard. Once
I outgrew ketchup on bologna sandwiches, I favored the latter.

Cindy Hamilton

[Bruce]

Can you believe the ingredients of McDonalds hot mustard sauce?

Water, High Fructose Corn Syrup, Distilled Vinegar, Soybean Oil,
Mustard Seed, Salt, Spices, Egg yolks, Modified Food Starch, turmeric,
Paprika, Xanthan Gum, Annatto Extract, Caramel Color, Sodium Benzoate
(Preservative), Spice Extractives, Calcium Disodium EDTA (to Protect
Flavor).

I think it's really cool that they go through all this trouble to get
the flavour right for the sheeple and then they go the extra mile by
protecting the flavor!

Thanks McDonalds!

[Casa lo pensa]

On 10/21/2017 5:02 AM, Bruce wrote:
> Can you believe the ingredients of McDonalds hot mustard sauce?

Can you bugger off and DIE!

[dsi1]

I should not have used the word "you." I wasn't talking about you. I don't want to make my posts about you or anybody else. Sorry about that.

[jmcquown]

On 10/20/2017 3:35 PM, Sqwertz wrote:
> On Thu, 19 Oct 2017 21:03:42 -0400, penm...@aol.com wrote:
>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>
> Ground round makes TIAD burgers. You'll never find any successful
> restaurant serving hamburgers from ground round. And for good reason.
> Even the restaurant chain named "Ground Round" doesn't use ground
> round. They use chuck, like it should be.
>
> https://www.groundround.com/Menu/
>

> -sw
>
Hey, he's been doing it for years so we all should, too! When I grind
beef for burgers I grind chuck.

I have ground a sirloin steak. IMHO sirloin is too lean to make a good
hamburger. I likely won't do it again any time soon. I still have two
sirloin burgers in the freezer. :(

I've never ground top (or bottom) round. Then again, I don't eat much
in the way of ground meat. <shrug>

Jill

[Casa lo pensa]

Short ribs and ribeye steak - perfection!@

[jmcquown]

On 10/20/2017 2:22 AM, itsjoan...@webtv.net wrote:

> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>>

> I'd rather see one cooked

(snippage)

All I see is a couple of Ziplock bags containing raw burgers. I often
buy meat in quantities that I separate into smaller servings in Ziplock
freezer bags. How do we know *he* ground those burgers? Hmmmm? LOL

I'd like to see a current picture of Sheldon with the meat grinder. ;)

>> Ebenezer:
>> https://postimg.org/image/5jia1s8njf/
>>
> Handsome!
>
Yes, Ebenezer is a handsome tuxedo cat. :)

Jill

[Casa lo pensa]

On 10/21/2017 3:29 PM, jmcquown wrote:
>
> I'd like to see a current picture of Sheldon with the meat grinder. ;)

Whoa...

Now there's a come-on line!

[Sqwerts]

On 10/21/2017 4:12 PM, Sqwertz wrote:
> dsi1 sounds like he's making a Gary-style argument: Stupid, arrogant,
> rude, and kinda psycho.
>
> -sw

Says the morbidly obese synthroid patient who STALKS women...

[Wayne Boatwright]

On Sat 21 Oct 2017 02:08:23p, jmcquown told us...

I prefer grinding chuck for burgers or meatloaf. It definitely makes
them jucier. However. I prefer grinding sirloin when making meat
sauce or chili. Less fat in the sirloin means more meat in anything
your cooking the meat in.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

[jmcquown]

When I make meat sauce (for spaghetti) I buy Italian sausage made from
ground pork. I can't think of the last time I used ground beef to make
meat sauce.

My mother used ground beef for chili but then again, she also used
canned tomato soup and water and a packet of "chili seasoning" and
thought it was good. LOL

Jill

[itsjoan...@webtv.net]

Sheldon said that was Ebenezer's 'tree.' That must be where the
bodies are buried and he's guarding them from being dug up.

[Wayne Boatwright]

On Sat 21 Oct 2017 03:50:39p, jmcquown told us...

I use the ground sirloin and Italian sausage in my sauce.

> My mother used ground beef for chili but then again, she also used
> canned tomato soup and water and a packet of "chili seasoning" and
> thought it was good. LOL

My mother's was similar. She used a can of tomato soup with a can of
water and a small can of tomato paste with a can of water. She did
add diced onion and diced geen pepper along with chili powder.

> Jill

[Cheri]

<itsjoan...@webtv.net> wrote in message
news:1c4a2ad9-95b1-48be...@googlegroups.com...

> Sheldon said that was Ebenezer's 'tree.' That must be where the
> bodies are buried and he's guarding them from being dug up.

LOL, no doubt some of those guys with fat wallets that are abundant in his
area. ;-)

Cheri

[itsjoan...@webtv.net]

Here, have a fried bologna sandwich with extra mustard.

[dsi1]

On Saturday, October 21, 2017 at 6:43:53 PM UTC-10, itsjoan...@webtv.net wrote:
> Here, have a fried bologna sandwich with extra mustard.

Not so much mustard please. This morning I had a McDonald's Local Deluxe Breakfast. It has 3 pieces of Portuguese sausage and 2 pieces of Spam. I must have been hungry because I ate one piece of Spam. I'm not a fan of Spam but that piece tasted pretty good. It tasted like kalua pork i.e., pork with a slight smokey taste.

https://www.youtube.com/watch?v=3BP7mo1ASxI

[Ophelia]

"Wayne Boatwright" wrote in message
news:XnsA815A83C7A950wa...@69.16.179.45...

Wayne Boatwright

==

Is this 'chili powder' hot? To me 'chili' is hot stuff, but I have been
told here that chili is not hot.

Confused O



--
http://www.helpforheroes.org.uk

[Wayne Boatwright]

On Sun 22 Oct 2017 02:01:51a, Ophelia told us...

Regular chili powder is not particularly hot and is used more for
flavor than for heat. Although some chili powders are hotter and
will be labeled as such. It's the other spices and hot pepper
components that many folks add to their chili that make their chili
hot. Cayenne pepper is extremely hot, as are many fresh chilies.

[Ophelia]

"Wayne Boatwright" wrote in message

news:XnsA8161996EFC9Ewa...@69.16.179.44...

Wayne Boatwright

==

Thanks, I know that cayenne pepper is very hot, also fresh chilies, but I
read about people making Chili and when I say I don't like hot foods, I am
told it is not hot, just a tomato sauce.

Never mind:))

--
http://www.helpforheroes.org.uk

[Cindy Hamilton]

Usually when Americans say "chili powder" they mean a seasoned mix of ground
capsicums such as ancho (which is not very hot, but probably would seem
so to you), perhaps cayenne, and herbs and spices such as oregano, cumin,
and perhaps onion powder.

When they mean "powdered hot capsicums", the nomenclature varies wildly.
"Cayenne pepper" usually means powdered rather than fresh. Chile powder
(with an "e") is fairly common. "Hot pepper powder". The
grocery-store "standard" powdered hot pepper is cayenne. If people mean
some specific variety, they'll usually say so.

Cindy Hamilton

[Janet]

In article <40639a26-88f2-4112...@googlegroups.com>,
dsi...@yahoo.com says...

> Not so much mustard please. This morning I had a McDonald's Local Deluxe Breakfast. It has 3 pieces of Portuguese sausage and 2 pieces of Spam. I must have been hungry because I ate one piece of Spam. I'm not a fan of Spam but that piece tasted pretty good. It tasted like kalua pork i.e., pork with a slight smokey taste.
>
> https://www.youtube.com/watch?v=3BP7mo1ASxI
>

Oh my god. I can't believe people pay to eat that crap

(I didnt even recognise the yellow stuff as egg)

Janet UK

[Ophelia]

"Cindy Hamilton" wrote in message
news:7b683fed-340f-4c17...@googlegroups.com...

==

Thank you:) Whichever it is, I think it is best I stay away from it:)



--
http://www.helpforheroes.org.uk

[jmcquown]

On 10/22/2017 5:46 AM, Ophelia wrote:
> "Wayne Boatwright"  wrote in message
> news:XnsA8161996EFC9Ewa...@69.16.179.44...
>

>>> My mother used ground beef for chili but then again, she also
>>> used canned tomato soup and water and a packet of "chili
>>> seasoning" and thought it was good. LOL
>>
>> My mother's was similar.  She used a can of tomato soup with a can
>> of water and a small can of tomato paste with a can of water.  She
>> did add diced onion and diced geen pepper along with chili powder.
>>
>>
>>                      Wayne Boatwright
>>
>> ==
>>
>> Is this 'chili powder' hot?  To me 'chili' is hot stuff, but I
>> have been told here that chili is not hot.
>>
>> Confused O
>>
>>
>>
>
> Regular chili powder is not particularly hot and is used more for
> flavor than for heat.  Although some chili powders are hotter and
> will be labeled as such.  It's the other spices and hot pepper
> components that many folks add to their chili that make their chili
> hot.  Cayenne pepper is extremely hot, as are many fresh chilies.
>
>                     Wayne Boatwright
>
> ==
>
> Thanks, I know that cayenne pepper is very hot, also fresh chilies, but
> I read about people making Chili and when I say I don't like hot foods,
> I am told it is not hot, just a tomato sauce.
>
> Never mind:))
>

The "chili" my mother made was very bland. She used a packet of dried
seasoning called "chili seasoning mix". It likely contained some
unspecified ground dried peppers (but they weren't hot), paprika (not
hot), cumin, onion, garlic, maybe some dried oregano. Her "chili" was
pretty darn bland. :)

Jill

[Gary]

(The fake, aka Casa) Sqwerts wrote:

>
> (Real and arrogant) Sqwertz wrote:
> > dsi1 sounds like he's making a Gary-style argument: Stupid, arrogant,
> > rude, and kinda psycho.
> >
> > -sw
>
> Says the morbidly obese synthroid patient who STALKS women...

I had a chuckle since when describing me, he describes himself.
Guess I learned from the best of the troll variety. :)

Steve is the master - he always has to win/get in the last word.
Also is the master of straw dog arguments.
I tend to walk away when he tosses out nonsense comments.
No matter what you say, he always insists on winning. No worries
here. Knock yourself out, pal.

Seems you are a good cook. Maybe settle for that and not try to
be everything else.

[Gary]

Ophelia wrote:
>
> Thanks, I know that cayenne pepper is very hot, also fresh chilies, but I
> read about people making Chili and when I say I don't like hot foods, I am
> told it is not hot, just a tomato sauce.

Those small cans of meatless hotdog chili that I have mentioned
aren't hot at all. They're even good to heat up in a bowl for
"eating chili," forget the hotdogs. I've done that.

And.... the ONLY time I make cornbread is when I eat chili. It
goes so good with that but nothing else imo.

[Ophelia]

"jmcquown" wrote in message news:osi6po$7ov$1...@dont-email.me...

==

Hmmmm still don't think it would be for me:))

I like tomato sauces but not with all that stuff:)


--
http://www.helpforheroes.org.uk

[jmcquown]

Probably not. I like spicy food but not hot to the point where I can't
taste anything else. :)

Jill

[Dave Smith]

On 2017-10-22 10:39 AM, Gary wrote:

> I had a chuckle since when describing me, he describes himself.
> Guess I learned from the best of the troll variety. :)
>
> Steve is the master - he always has to win/get in the last word.

Then why don't you just let him have his last word?

[penm...@aol.com]

On Sun, 22 Oct 2017 09:34:45 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Chili powder by definition is a spice blend... ancho pepper, garlic,
cumin, and cayenne in varying amounts... some are hotter than others.
The inexpensive chili powders at markets typically contain a
substantial quantity of salt (salt is cheap), which limits how much
one can use without over salting. Penzys offers three chili powders
each with a different hotness; mild, medium, hot... and contain no
added salt so one can use as much as they like. I don't like hot so I
order mild... anyone wants more heat I supply various hot pepper
sauces.

[dsi1]

On Sunday, October 22, 2017 at 2:10:44 AM UTC-10, Janet wrote:
>
> Oh my god. I can't believe people pay to eat that crap
>
> (I didnt even recognise the yellow stuff as egg)
>
> Janet UK

Of course you don't believe. It's always easier to discount something than to make an effort to understand.

https://www.youtube.com/watch?v=MjXEnSIOb-U

[Bruce]

Food for feral sheeple.

[Casa lo pensa]

FUCK YOU, vinegar tits!

That's a fine looking presentation and the eggs are particularly well
cooked - still a but runny on top, which is to say - not made into
yellow styrofoam.

You're a rotten old biotch and your offerings here are no more than
virtual bird shit!

[Casa lo pensa]

A good cook with precious few diners if I read him right...

[Casa lo pensa]

On 10/22/2017 10:23 AM, penm...@aol.com wrote:
> Penzys offers three chili powders
> each with a different hotness; mild, medium, hot... and contain no
> added salt so one can use as much as they like. I don't like hot so I
> order mild... anyone wants more heat I supply various hot pepper
> sauces.

Does it bother you a bit that you;re supporting ratbag libitard traitors?


http://the-american-catholic.com/2016/11/21/if-you-voted-for-trump-penzeys-spices-dont-want-your-business/

My bride, among her other abilities, is a first rate cook. She received
this e-mail from Penzeys Spices:
And the results are in from Friday’s Racism Update Email. You may
remember this email was us re-sending our previous day’s email. In it we
kindly asked those who chose to cast their vote for an openly racist
candidate for the President of the United States to take responsibility
for their action. With the re-send we put the UNSUBSCRIBE BUTTON right
up on top for those needing to use it. We also hoped they would one day
come back. The final results are that 0.721% of those on our email list
chose to opt-out. 99.27% of you are still here. As I said Tuesday, I
love cooks. You are amazing people.

I also want to thank you for the tremendous support from all our
customers across the country. The incredibly written emails to me, the
support on our Facebook page, the defense of Penzeys in comment sections
across the internet—all of it has meant so incredibly much to me. After
so many of the far-right media world encouraged their supporters to send
their anger at me, I have to admit that I really had never been so
insulted in all my life, and I have a history of getting out there on
the internet. Without your incredible outpouring of support, I am sure
the results for me would have been very different. I am forever in your
debt. Thank you.
My bride sent an e-mail in response:
I deleted both the Thursday and Friday emails from Penzeys Spices. It
is none of Penzeys’s business who any of its customers choose to vote
for, or what the customers’ positions may be on any of the manifold
social issues Penzeys’ owners seem to be so passionate about. I
currently am trying to use up my current stock of spices in the cupboard
(both Penzeys and other brands), and therefore have not needed to order
from Penzeys in a long time. I would feel happier about ordering from
Penzeys in the future, however, if Penzeys would keep it all about the
spices and our shared love of cooking, and not insist on pushing the
owners’ political and social views upon the customers.
Sincerely,
Mrs. Catherine A. McClarey

Red Fascists run their businesses like Red Fascists. Bill Penzey, Jr. ,
the CEO of Penzey Spices, is about to learn a valuable lesson in
insulting half the country as a result of a personal snit fit about his
preferred candidate losing an election.

https://commonsensewonder.blogspot.com/2015/04/penzeys-spice-boss-true-left-wing-loon.html


Last year, Charlie Sykes wrote about it for AM Radio, WTMJ – Bill
Penzey’s Idea Of Diversity: Lots of White People in Volkswagens:
We know that the owner of Penzey’s Spices is concerned about diversity,
because he says he does… repeatedly. Make that obsessively. In recent
company catalogues that purport to sell spices, Penzey has lashed out at
white racist suburbanites who vote for racist Republicans. He knows
that they are racists, because of the lack of “diversity.”
In the last year, Bill Penzey has offered letters denouncing the use of
Indian mascots at Mukwonago High School and bizarre letter in May that
denigrated the citizens of Waukesha for their ‘different way of
thinking” and “race-based politics.”
Now, Penzey had doubled down:
Segregation is no longer some grim-faced governor standing on the steps
of the Capitol shouting, “Segregation now-tomorrow-forever!” Segregation
today has grown into a multi-step process. It starts with the new, more
polished leaders who, with a smile, send ever-so-subtle messages that
America is a whites-first nation. Next, AM radio personalities turn that
smile to a sneer and pass it on to their listeners, who turn that sneer
into anger. That anger does an amazing job of producing lopsided vote
totals in places with little diversity, but it’s poison to everything
that is good in our lives and a roadblock across the path of Kindness
that leads to cooking.
Well, speaking of little diversity, local blogger Tom McMahon decided to
take a deeper look at Penzey-land. He emails:
Bill Penzey mentioned “places with little diversity” in his firm’s
Summer of Love 2014 catalog. But I went through all 64 pages of that
catalog and could not find a single photo of an African-American in the
whole thing. Sure, I found lots and lots of photos of white folks doing
white people stuff, but no African-Americans. Why? Is he afraid they
might scare off his lily-white clientele?
Read more : http://www.620wtmj.com/blogs/charliesykes/267078611.html

[Casa lo pensa]

I do not grok the Japanese fixation on Mayo - at all...

But that breakfast platter with Kona coffee - damned nice!

And once again even under TV lights the eggs are silky and moist.

Good east.

[Casa lo pensa]

Snark for vinegar tits and nancy boy bwuthie.

[itsjoan...@webtv.net]

On Sunday, October 22, 2017 at 7:10:44 AM UTC-5, Janet wrote:
>
> In article <40639a26-88f2-4112...@googlegroups.com>,
> dsi...@yahoo.com says...

This morning I had a McDonald's Local Deluxe Breakfast. It has 3 pieces of Portuguese sausage and 2 pieces of Spam. I must have been hungry because I ate one piece of Spam. I'm not a fan of Spam but that piece tasted pretty good. It tasted like kalua pork i.e., pork with a slight smokey taste.
> >
> > https://www.youtube.com/watch?v=3BP7mo1ASxI
> >
>
> Oh my god. I can't believe people pay to eat that crap
>
> (I didnt even recognise the yellow stuff as egg)
>
> Janet UK
>

The sausage looked good but that spam looked like it was just
warmed. I rarely eat the stuff but I do want it to look like
it at least had lain in the skillet. Soft scrambled eggs and
an OVERLOAD of rice.

[notbob]

On 2017-10-22, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> an OVERLOAD of rice.

I cannot even imagine!

IOW, never seen rice served at a Caliornia McDonald's. Perhaps in
SoCal. (shrug) ;)

nb

[Casa lo pensa]

On 10/22/2017 3:51 PM, itsjoan...@webtv.net wrote:
> Soft scrambled eggs and
> an OVERLOAD of rice.

Hard scrambled eggs are nasty.

[dsi1]

On Sunday, October 22, 2017 at 10:26:31 AM UTC-10, Casa lo pensa wrote:
>
> I do not grok the Japanese fixation on Mayo - at all...
>
> But that breakfast platter with Kona coffee - damned nice!
>
> And once again even under TV lights the eggs are silky and moist.
>
> Good east.

I don't get it either. OTOH, sauce made with mayo, tobiko, and Sriracha i.e., dynamite sauce, has taken the poke and sushi world by storm. The younger generation just loves the stuff.

The McDonald's eggs are better prepared these days. I'm afraid to know how they do it.

https://www.youtube.com/watch?v=EN9auBn6Jys

[Casa lo pensa]

With GUAC on top no doubt!!!

[Casa lo pensa]

On 10/22/2017 4:17 PM, dsi1 wrote:
> On Sunday, October 22, 2017 at 10:26:31 AM UTC-10, Casa lo pensa wrote:
>>
>> I do not grok the Japanese fixation on Mayo - at all...
>>
>> But that breakfast platter with Kona coffee - damned nice!
>>
>> And once again even under TV lights the eggs are silky and moist.
>>
>> Good east.
>
> I don't get it either.

Yeah those are some beautifully done eggs, no kidding.

Speaking of which, have you seen Christopher Kimball's scrambled eggs
done in smoking hot olive oil?

Supposedly the food science wins out and you get perfect velvety eggs.

http://katu.com/afternoon-live/cooking-recipes/christopher-kimball-cooks-up-scrambled-eggs

> OTOH, sauce made with mayo, tobiko, and Sriracha i.e., dynamite sauce, has taken the poke and sushi world by storm. The younger generation just loves the stuff.

That they do.

> The McDonald's eggs are better prepared these days. I'm afraid to know how they do it.
>
> https://www.youtube.com/watch?v=EN9auBn6Jys

Lol!

Sweet shower scene...

I might have missed all the nuance.

[itsjoan...@webtv.net]

I like soft scrambled eggs but I don't want them runny.

[itsjoan...@webtv.net]

On Sunday, October 22, 2017 at 5:29:06 PM UTC-5, Casa lo pensa wrote:
>
> On 10/22/2017 4:17 PM, dsi1 wrote:
>
> Yeah those are some beautifully done eggs, no kidding.
>
> Speaking of which, have you seen Christopher Kimball's scrambled eggs
> done in smoking hot olive oil?
>
> Supposedly the food science wins out and you get perfect velvety eggs.
>
> http://katu.com/afternoon-live/cooking-recipes/christopher-kimball-cooks-up-scrambled-eggs
>
>

I saw that demonstration last week on his new show.

[dsi1]

On Sunday, October 22, 2017 at 12:29:06 PM UTC-10, Casa lo pensa wrote:
>
> Lol!
>
> Sweet shower scene...
>
> I might have missed all the nuance.

Cibo Matto means "Crazy Food." The video is run alongside itself with the right part being played backwards. Where it meets in the middle it says "You killed me." At the end, it says "Sugar Water", the name of the song. Beats the heck out of me what it all means but I like that video.

[Casa lo pensa]

That's the key - letting them sit and set up.

Runny is misplaced batter.

[Casa lo pensa]

Do me a favor please, if you try it, post the results here.

I mainly want your call on the taste and if the evoo imparts any off
flavors.

tnx

[Casa lo pensa]

Dude!

I was worried I had lost my nuance detector.

Ever see this film?

http://www.imdb.com/title/tt0209144/?ref_=nm_flmg_act_51


https://www.youtube.com/watch?v=0vS0E9bBSL0

[jmcquown]

Hey, don't you know everyone wants that much rice with breakfast?!

I'd like to know what makes the sausage "Portuguese"? They look like
pretty much any pre-formed sausage patties.

Jill

[jmcquown]

That was in Hawaii. McDonald's has different menus all over the US and
indeed, all over the world. You wouldn't expect to find lobster rolls
on the menu at McDonald's in the Rockies. You can find them on the menu
at some McD's in New England in the summer.

Jill

[dsi1]

On Sunday, October 22, 2017 at 12:55:59 PM UTC-10, Casa lo pensa wrote:
>
> Dude!
>
> I was worried I had lost my nuance detector.
>
> Ever see this film?
>
> http://www.imdb.com/title/tt0209144/?ref_=nm_flmg_act_51
>
>
> https://www.youtube.com/watch?v=0vS0E9bBSL0

Christopher Nolan is a most interesting director. I have seen most of his films, except his latest - Dunkirk.

[dsi1]

On Sunday, October 22, 2017 at 12:29:06 PM UTC-10, Casa lo pensa wrote:
>
> Supposedly the food science wins out and you get perfect velvety eggs.
>
> http://katu.com/afternoon-live/cooking-recipes/christopher-kimball-cooks-up-scrambled-eggs

I'm not into olive oil - it reminds me of turpentine. OTOH, ghee would work just fine. I have cooked eggs at high heat in a wok. The Asians typically like their eggs well done. I like to use medium heat on a non-stick pan with butter or ghee.

https://www.youtube.com/watch?v=FLSvTetWLEI

[Bruce]

On Sun, 22 Oct 2017 20:47:03 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

>On Sunday, October 22, 2017 at 12:29:06 PM UTC-10, Casa lo pensa wrote:
>>
>> Supposedly the food science wins out and you get perfect velvety eggs.
>>
>> http://katu.com/afternoon-live/cooking-recipes/christopher-kimball-cooks-up-scrambled-eggs
>
>I'm not into olive oil - it reminds me of turpentine. OTOH, ghee would work just fine. I have cooked eggs at high heat in a wok.

What, all this time no blanket statement?

>The Asians typically like their eggs well done.

Ah.

[Casa lo pensa]

I can wait that one to cable, but yeah he interesting all right.

[Casa lo pensa]

On 10/22/2017 9:47 PM, dsi1 wrote:
> On Sunday, October 22, 2017 at 12:29:06 PM UTC-10, Casa lo pensa wrote:
>>
>> Supposedly the food science wins out and you get perfect velvety eggs.
>>
>> http://katu.com/afternoon-live/cooking-recipes/christopher-kimball-cooks-up-scrambled-eggs
>
> I'm not into olive oil - it reminds me of turpentine.

It needs the right aromatic playmate, like lamb or garlic or rosemary.

Just not buying it with eggs yet.

> OTOH, ghee would work just fine.

Oh yes!

I have cooked eggs at high heat in a wok. The Asians typically like
their eggs well done. I like to use medium heat on a non-stick pan with
butter or ghee.
>
> https://www.youtube.com/watch?v=FLSvTetWLEI
>

Great instruction video.

I would think that soybean oil and eggs is a happy marriage.

[itsjoan...@webtv.net]

On Sunday, October 22, 2017 at 5:52:34 PM UTC-5, Casa lo pensa wrote:

> On 10/22/2017 4:40 PM, itsjoan...@webtv.net wrote:
>
> >> http://katu.com/afternoon-live/cooking-recipes/christopher-kimball-cooks-up-scrambled-eggs
> >>
> >>
> > I saw that demonstration last week on his new show.
> >
>
> Do me a favor please, if you try it, post the results here.
>
> I mainly want your call on the taste and if the evoo imparts any off
> flavors.
>
> tnx
>
>

Sorry, I don't keep olive oil in the house so I won't be trying
this method. I have a hard time believing that the o.o. won't
impart flavor. It sure did the one time I added it to brownies
when I had run out of my regular neutral oil. Nasty, nasty!!!

[itsjoan...@webtv.net]

He did recommend ghee if you have it on hand.

[Cheri]

<itsjoan...@webtv.net> wrote in message
news:bea1aa89-de9c-4d32...@googlegroups.com...

I did try it after watching his show and I liked the result. I didn't taste
any off flavors at all, but I like olive oil better than butter with a lot
of things so I might not be the best person to judge.

Cheri

[dsi1]

On Sunday, October 22, 2017 at 6:28:27 PM UTC-10, Casa lo pensa wrote:
>
> Great instruction video.
>
> I would think that soybean oil and eggs is a happy marriage.

That would be the oil of choice in you know where. My point was that frying eggs at high temperatures is nothing new. It's just that way the Chinese fry eggs. This looks like a nice dish but I have a hard time with overcooking eggs.

https://www.youtube.com/watch?v=cKf_Ox4xk_A

The Japanese are meticulous with their preparation of eggs.

https://www.youtube.com/watch?v=NTIcJ_tdEJM

https://www.youtube.com/watch?v=xAawGfEhzf4

[Casa lo pensa]

Oh boy!

That makes total sense.

[Casa lo pensa]

Ghee rocks, an it's easy to make at home.

[Casa lo pensa]

Tnx for the report card - I'm going to cut the recipe in 1/4 and give it
a go this weekend.

[Casa lo pensa]

On 10/23/2017 2:25 AM, dsi1 wrote:
> On Sunday, October 22, 2017 at 6:28:27 PM UTC-10, Casa lo pensa wrote:
>>
>> Great instruction video.
>>
>> I would think that soybean oil and eggs is a happy marriage.
>
> That would be the oil of choice in you know where. My point was that frying eggs at high temperatures is nothing new. It's just that way the Chinese fry eggs. This looks like a nice dish but I have a hard time with overcooking eggs.
>
> https://www.youtube.com/watch?v=cKf_Ox4xk_A

I do too, in fact that's what baffles me about the olive oil recipe.

> The Japanese are meticulous with their preparation of eggs.
>
> https://www.youtube.com/watch?v=NTIcJ_tdEJM

I would never have though to use bonito stock, mirin, etc.

I also have never see the square pan and oil routine - this is totally
new to me.

The resultant block...well...I just prefer my eggs less confined, if you
will.
> https://www.youtube.com/watch?v=xAawGfEhzf4

That is mental.

But I have to say sure, why the heck not?

You've got lovely loose curds, fried rice _and_ gravy!

Thanks for that, bookmarked and in the rotation after I try the evoo
based eggs.

Your links really take this group where it needs to be.

[penm...@aol.com]

On Sun, 22 Oct 2017 20:47:03 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

Why do you keep posting YouTube sites that we can find ourselves...
instead post cooking of you doing it yourself... by posting web sites
you are telling us that you don't/can't cook.

[penm...@aol.com]

dsi1 wrote:
>
>Asians typically like their eggs well done.

That's not true of all Asians, my experience at Chinese resturants
says they like their eggs barely threatened by heat... often they'll
add beaten raw egg to a dish just off the heat and allow the hot food
to do the cooking, stir frys and soups. The Chinese love gelatinous
foods and prefer eggs gelatinous as well.

[penm...@aol.com]

On Mon, 23 Oct 2017 01:25:52 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

>On Sunday, October 22, 2017 at 6:28:27 PM UTC-10, Casa lo pensa wrote:
>>
>> Great instruction video.
>>
>> I would think that soybean oil and eggs is a happy marriage.
>
>That would be the oil of choice in you know where. My point was that frying eggs at high temperatures is nothing new. It's just that way the Chinese fry eggs. This looks like a nice dish but I have a hard time with overcooking eggs.
>
>https://www.youtube.com/watch?v=cKf_Ox4xk_A

Why are you wasting our time with stupid YouTube videos... she's not
even Chinese, not with the name Concita and brown skin.. and with her
sloppy/slow motion cleaver technique she's no Martin Yan.

>
>The Japanese are meticulous with their preparation of eggs.
>https://www.youtube.com/watch?v=NTIcJ_tdEJM
>https://www.youtube.com/watch?v=xAawGfEhzf4

If you want to be believed post something YouCooked... you are a
faker!

[penm...@aol.com]

On Sun, 22 Oct 2017 21:51:07 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:
>Casa lo pensa wrote:
>> On 10/22/2017 4:40 PM, itsjoan...@webtv.net wrote:
>>
>> >> http://katu.com/afternoon-live/cooking-recipes/christopher-kimball-cooks-up-scrambled-eggs
>> >>
>> > I saw that demonstration last week on his new show.
>> Do me a favor please, if you try it, post the results here.
>> I mainly want your call on the taste and if the evoo imparts any off
>> flavors.
>>

>Sorry, I don't keep olive oil in the house so I won't be trying
>this method. I have a hard time believing that the o.o. won't
>impart flavor. It sure did the one time I added it to brownies
>when I had run out of my regular neutral oil. Nasty, nasty!!!

Knock it off with the BS... there are plenty of neutral flavored olive
oils... the EVOO oil I buy from Walmart imparts no flavor. All you
are saying is that you don't/can't cook.

[Casa lo pensa]

On 10/23/2017 10:12 AM, penm...@aol.com wrote:
> On Sun, 22 Oct 2017 20:47:03 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> wrote:
>
>> On Sunday, October 22, 2017 at 12:29:06 PM UTC-10, Casa lo pensa wrote:
>>>
>>> Supposedly the food science wins out and you get perfect velvety eggs.
>>>
>>> http://katu.com/afternoon-live/cooking-recipes/christopher-kimball-cooks-up-scrambled-eggs
>>
>> I'm not into olive oil - it reminds me of turpentine. OTOH, ghee would work just fine. I have cooked eggs at high heat in a wok. The Asians typically like their eggs well done. I like to use medium heat on a non-stick pan with butter or ghee.
>>
>> https://www.youtube.com/watch?v=FLSvTetWLEI
>
> Why do you keep posting YouTube sites that we can find ourselves...

Because it is HIGHLY unlikely you'll go searching for these arcane Asian
versions of scrambled eggs, duh...

> instead post cooking of you doing it yourself...

He has done that regularly.

> by posting web sites
> you are telling us that you don't/can't cook.

he has posted so many Amazon pics of his own efforts that your lie is
transparent and REJECTED!

[dsi1]

On Monday, October 23, 2017 at 6:12:17 AM UTC-10, Sheldon wrote:
>
> Why do you keep posting YouTube sites that we can find ourselves...
> instead post cooking of you doing it yourself... by posting web sites
> you are telling us that you don't/can't cook.

I've posted nearly 70 photos of stuff that I've cooked. How many have you posted?

I'll have to start re-posting the photos for the benefit of folks that can't keep an idea in their spongy brainpans for more than 24 hours. The way I figure it, most other people are sick of seeing pictures of my foods. However, if you insist, here's a couple from July 2016:

https://www.amazon.com/photos/share/DfGGOOcfu1FAmhk4sXP46QNgV9hX4OJYvZcNNKEkkSN

https://www.amazon.com/photos/share/lV3o7vwQRpp5WDkPDWyMqWiuCxXT6GeCWbOw8god3e5

I didn't bake these - my daughter did:

https://www.amazon.com/photos/share/x3B1sHgBshrvLQJXSissQGs4ed7Vzml6TwDRgQCpFOY

Here's a couple from August 2016 - enjoy!:

https://www.amazon.com/photos/share/x6gzotnI2wX7JybpfC2vGe4v3ni1T6183gEmfxwIp1r

https://www.amazon.com/photos/share/raSvZ6OYhhOfC6xPc0OoE0oekNspcgADN2BxC8JYlbz