Re: One Hundred Simple Rules PT2
landotter
> Soooo along the same idea of the restaurant rules, we were arguing
> about egg yolks. If you ordered eggs sunny side up, and one came
> broken, should you send it back? Have you ever ordered sunny side up
> eggs, and had this happen? Some claim that most restaurants wouldn't
> commit this crime against humanity. (and yes, I know there are some
> places were you can't order them too)
It would be pretty twattish to send back a leaky egg. I would never do
it. I usually don't order eggs out anyway--as they're more often than
not swimming in Griddle-Luub(TM). Going out to eat is for things that
are challenging to make at home, like suckling pig stuffed with
ostrich.
K_S_ONeill
> Soooo along the same idea of the restaurant rules, we were arguing
> about egg yolks. If you ordered eggs sunny side up, and one came
> broken, should you send it back? Have you ever ordered sunny side up
> eggs, and had this happen? Some claim that most restaurants wouldn't
> commit this crime against humanity. (and yes, I know there are some
> places were you can't order them too)
I knew a girl whose Only Desire In Life, Really was to have sunny side
up eggs with unbroken yolks for breakfast. She would eat the yolks
and feed the whites to the dog, or in a restaurant leave the whites on
the plate. We once went out for Sunday breakfast at the bar where a
friend of ours cooked, where she sent back five sets of eggs, one
after the other, until he managed to produce a set with unbroken
yolks.
She's a Republican housewife now, I haven't seen her in years. The
cook still one of my best friends, he just got his PhD in Poli Sci and
had a baby.
K_S_ONeill
> On Sat, 14 Nov 2009 08:56:04 -0800 (PST), K_S_ONeill
>
> <uane...@gmail.com> wrote:
> >We once went out for Sunday breakfast at the bar where a
> >friend of ours cooked, where she sent back five sets of eggs, one
> >after the other, until he managed to produce a set with unbroken
> >yolks.
>
Oh sure. Probably would have been louder about it.
--
Kevin
Bob Ward
wrote:
>Soooo along the same idea of the restaurant rules, we were arguing
>about egg yolks. If you ordered eggs sunny side up, and one came
>broken, should you send it back? Have you ever ordered sunny side up
>eggs, and had this happen? Some claim that most restaurants wouldn't
>commit this crime against humanity. (and yes, I know there are some
>places were you can't order them too)
I would send them back - you did boot order scrambled eggs.
Bob Ward
>
>I knew a girl whose Only Desire In Life, Really was to have sunny side
>up eggs with unbroken yolks for breakfast. She would eat the yolks
>and feed the whites to the dog, or in a restaurant leave the whites on
>the plate. We once went out for Sunday breakfast at the bar where a
>friend of ours cooked, where she sent back five sets of eggs, one
>after the other, until he managed to produce a set with unbroken
>yolks.
If a friend was cooking breakfast, I'd cut him/her some slack, or
offer to demonstrate how it is done. I would expect a professional
cook to be able to dry am egg without scrambling it.
Bob Ward
wrote:
Oops! DRIED eggs are ALWAYS scrambled - it's the FRIED kind that
should be sunny side up.
plausible prose man
> Soooo along the same idea of the restaurant rules, we were arguing
> about egg yolks. If you ordered eggs sunny side up, and one came
> broken, should you send it back?
Probably not, unless the thought of eating them makes you violently
ill. I'm mainly seeing this as part of a two dollar special at some
hash house or greasy spoon, and in that sort of establishment there's
a certain "as is" to what the waitress sets in front of you. If I
were, I don't know, at Bob Evans I might think about it
> Have you ever ordered sunny side up
> eggs, and had this happen?
I like my eggs hatched, grown up, and deep fried.
plausible prose man
> On Sat, 14 Nov 2009 11:04:29 -0500, cindb...@phonehome.com (Cindbear)
> wrote:
>
> >Soooo along the same idea of the restaurant rules, we were arguing
> >about egg yolks. If you ordered eggs sunny side up, and one came
> >broken, should you send it back? Have you ever ordered sunny side up
> >eggs, and had this happen? Some claim that most restaurants wouldn't
> >commit this crime against humanity. (and yes, I know there are some
> >places were you can't order them too)
>
> I would send them back -
"Patronage assumes the right to be a total twat about everything and
pretend he's eating in much nicer place than he's eating."
> you did boot order scrambled eggs.
If its that important that your eggs be made precisely to your
specifications, you might think about making them yourself, or
spending more than the two dollars or so I know you're spending,
Sundowner.
Ray
Wonder how many of the new dishes came with some bonus saliva?
--
Ray
Greg Goss
>> you did boot order scrambled eggs.
>
>If its that important that your eggs be made precisely to your
>specifications, you might think about making them yourself, or
>spending more than the two dollars or so I know you're spending,
>Sundowner.
I'm buying cheap and don't really care how my eggs are. I always
order scrambled because I figure they should be easiest to make.
--
Tomorrow is today already.
Greg Goss, 1989-01-27
Bob Ward
>plausible prose man <George...@aol.com> wrote:
>
>>> you did boot order scrambled eggs.
>>
>>If its that important that your eggs be made precisely to your
>>specifications, you might think about making them yourself, or
>>spending more than the two dollars or so I know you're spending,
>>Sundowner.
>
>I'm buying cheap and don't really care how my eggs are. I always
>order scrambled because I figure they should be easiest to make.
If that's the way you ordered them, that's what you should get.
The menu says "cooked to order". and I take management at their word.
Apparently George expects everyone to shut up and take what they
serve. It's the pizza boy coming out in him, I guess.
Lee Ayrton
> On Nov 14, 10:04�am, cindb...@phonehome.com (Cindbear) wrote:
>> Soooo along the same idea of the restaurant rules, we were arguing
>> about egg yolks. If you ordered eggs sunny side up, and one came
>> broken, should you send it back? Have you ever ordered sunny side up
>> eggs, and had this happen? Some claim that most restaurants wouldn't
>> commit this crime against humanity. (and yes, I know there are some
>> places were you can't order them too)
>
> It would be pretty twattish to send back a leaky egg. I would never do
> it.
Yahbbut -- what was served was not what you ordered. I'd send them back
if sunny side up is what I really wanted (I generally get over easy), but
I'd probably send back bacon that arrived as ham, waffles that arrived as
pancakes and cake that arrived as pudding.
mmmm. Griddle-Luub.
rroger
What's with the pizza boy?
--
rr-pizza delivery drivers should be properly tipped, (15-20%), for
prompt, curtious service-oger
plausible prose man
> >plausible prose man <Georgefha...@aol.com> wrote:
>
> >>> you did boot order scrambled eggs.
>
> >>If its that important that your eggs be made precisely to your
> >>specifications, you might think about making them yourself, or
> >>spending more than the two dollars or so I know you're spending,
> >>Sundowner.
>
> >I'm buying cheap and don't really care how my eggs are. I always
> >order scrambled because I figure they should be easiest to make.
>
> If that's the way you ordered them, that's what you should get.
You're a fucking moron.
> The menu says "cooked to order". and I take management at their word.
You send back a couple orders of eggs, all of a sudden they're not
making any money on you.
> Apparently George expects everyone to shut up and take what they
> serve.
Well, for two dollars, yeah.
> It's the pizza boy coming out in him, I guess.
Wow, that's me put in my place, right. What a fucking idiot you are,
Ward.
plausible prose man
> On Nov 15, 12:42 am, Bob Ward <bobw...@email.com> wrote:
>
>
>
>
>
> > On Sat, 14 Nov 2009 20:46:33 -0700, Greg Goss <go...@gossg.org> wrote:
> > >plausible prose man <Georgefha...@aol.com> wrote:
>
> > >>> you did boot order scrambled eggs.
>
> > >>If its that important that your eggs be made precisely to your
> > >>specifications, you might think about making them yourself, or
> > >>spending more than the two dollars or so I know you're spending,
> > >>Sundowner.
>
> > >I'm buying cheap and don't really care how my eggs are. I always
> > >order scrambled because I figure they should be easiest to make.
>
> > If that's the way you ordered them, that's what you should get.
> > The menu says "cooked to order". and I take management at their word.
> > Apparently George expects everyone to shut up and take what they
> > serve.
>
> It's the pizza boy coming out in him, I guess.
>
> What's with the pizza boy?
About ten years ago I used to deliver pizza. Bob likes to bring this
up when he's unable to respond effectively to what I say.
Hey, Bob! You want your eggs made to some precise specification? Make
'em at home, or anyway, pay more than two dollars in a hash house for
'em.
This is how the world works.
plausible prose man
> On Sat, 14 Nov 2009 08:49:57 -0800, landotter wrote:
> > On Nov 14, 10:04 am, cindb...@phonehome.com (Cindbear) wrote:
> >> Soooo along the same idea of the restaurant rules, we were arguing
> >> about egg yolks. If you ordered eggs sunny side up, and one came
> >> broken, should you send it back? Have you ever ordered sunny side up
> >> eggs, and had this happen? Some claim that most restaurants wouldn't
> >> commit this crime against humanity. (and yes, I know there are some
> >> places were you can't order them too)
>
> > It would be pretty twattish to send back a leaky egg. I would never do
> > it.
>
> Yahbbut -- what was served was not what you ordered.
Eh, it was, actually. You know, there are certain..."you pays your
money and you takes your chances"
> I'd send them back
> if sunny side up is what I really wanted (I generally get over easy),
Yeah, and you're a fucking idiot, too.
> but
> I'd probably send back bacon that arrived as ham, waffles that arrived as
> pancakes and cake that arrived as pudding.
Which isn't the same thing at all.
If you go to Denny's, and medium rare is more like medium, well,
you're at Denny's, not Ruth's Chris, huh? What do you expect from an
eight dollar steak/
Mac
Jayzus, George.
Hactar
Greg Goss <go...@gossg.org> wrote:
> plausible prose man <George...@aol.com> wrote:
>
> >> you did boot order scrambled eggs.
> >
> >If its that important that your eggs be made precisely to your
> >specifications, you might think about making them yourself, or
> >spending more than the two dollars or so I know you're spending,
> >Sundowner.
>
> I'm buying cheap and don't really care how my eggs are. I always
> order scrambled because I figure they should be easiest to make.
I always ordered scrambled because I hate runniness in eggs. I assume
the price is enough to cover the cook's labor, so if a style is more
difficult to make, it's more expensive.
--
-eben QebWe...@vTerYizUonI.nOetP http://royalty.mine.nu:81
Hanlon's Razor: "Never attribute to malice that which can be
adequately explained by stupidity." Derived from Robert Heinlein
plausible prose man
> plausible prose man <Georgefha...@aol.com> wrote:
>
> >> you did boot order scrambled eggs.
>
> >If its that important that your eggs be made precisely to your
> >specifications, you might think about making them yourself, or
> >spending more than the two dollars or so I know you're spending,
> >Sundowner.
>
> I'm buying cheap and don't really care how my eggs are.
Obviously things like taste and presentation aren't an issue if
you're eating the workingman's special at the Daybreak, or something.
There's also some issue, I'd say, of getting you seated, fed, settled
up, and out the door, and Princess Roberta sending his eggs back is
going to fuck that up for everyone.
> I always
> order scrambled because I figure they should be easiest to make.
Again, it depends on where I go, what kind of a place it is, etc. A
good metric for how fussy I can be with what they set in front of me
is how much I spent, and knowing Bob the way I do, well, he's lucky
they let him in the door in the first place.
plausible prose man
"Hey look, mister - we serve hard drinks in here for men who want to
get drunk fast, and we don't need any characters around to give the
joint "atmosphere". Is that clear, or do I have to slip you my left
for a convincer?"
Mac
Yeah, but is it ONLY GENUINE PRE-WAR AMERICAN AND BRITISH WHISKEYS
SERVED HERE?
plausible prose man
Bob, if you're ever in Tijuana, cheering mom on in the burro show or
whatever it is you do for fun in Petaluma, and you see a sign like
that, but what the publican sets in front of you is, well, something
else...I whole heartedly encourage you to register your displeasure
and refuse your drink and insist they pour you what was advertised.
Indeed, call me first, so I can take time out from my busy day of
asking my fellow Americans to help someone who's temporarily down on
his luck, to come offer moral support and legal advice, and take
photos of your ensuing victory over an innkeeper who expects you to
like it or lump it for the folks back home, such as they may be.
Opus the Penguin
> On Nov 15, 12:42�am, Bob Ward <bobw...@email.com> wrote:
>
>> The menu says "cooked to order". and I take management at their
>> word.
>
> You send back a couple orders of eggs, all of a sudden they're
> not making any money on you.
Perhaps they should prepare the eggs as ordered, then. Is it very hard
to cook an egg sunny-side up without breaking the yoke? For me, over
easy is much harder to accomplish.
On sunny-side up, if I break the yolk at all, it's when I'm cracking it
open in the first place. At home, them's the breaks (snork). But a
restaurant needs to toss that egg or wait two minutes until someone
orders scrambled. Even a cheap hash house.
--
Opus the Penguin
The best darn penguin in all of Usenet
plausible prose man
wrote:
> plausible prose man (Georgefha...@aol.com) wrote:
>
> > On Nov 15, 12:42ÿam, Bob Ward <bobw...@email.com> wrote:
>
> >> The menu says "cooked to order". and I take management at their
> >> word.
>
> > You send back a couple orders of eggs, all of a sudden they're
> > not making any money on you.
>
> Perhaps they should prepare the eggs as ordered, then.
Again, it would be an issue of how much it cost to eat where I was
before I considered doing this. I'm relatively pragmatic, easy to get
along with, and generally well brought up like that.
> Is it very hard
> to cook an egg sunny-side up without breaking the yoke? For me, over
> easy is much harder to accomplish.
Then put on the apron and hop to it, Mel.
Charles Wm. Dimmick
> In article <7m9btdF...@mid.individual.net>,
> Greg Goss <go...@gossg.org> wrote:
>> plausible prose man <George...@aol.com> wrote:
>>
>>>> you did boot order scrambled eggs.
>>> If its that important that your eggs be made precisely to your
>>> specifications, you might think about making them yourself, or
>>> spending more than the two dollars or so I know you're spending,
>>> Sundowner.
>> I'm buying cheap and don't really care how my eggs are. I always
>> order scrambled because I figure they should be easiest to make.
>
> I always ordered scrambled because I hate runniness in eggs. I assume
> the price is enough to cover the cook's labor, so if a style is more
> difficult to make, it's more expensive.
>
them, because that's the way his father always had them, with toast so I
can make toast soldiers to sop up the runny, because that's the way it's
always been done in my family. Why mess with tradition that goes back
all the way to the 19th century.
Charles
Charles Wm. Dimmick
> "Hey look, mister - we serve hard drinks in here for men who want to
> get drunk fast, and we don't need any characters around to give the
> joint "atmosphere". Is that clear, or do I have to slip you my left
> for a convincer?"
>
Reminds me of the bar in the basement of the Fairplay Hotel, in
Fairplay, Colorado. I don't know if it's still there; this was 1961.
Anyway, behind the bar there were three rows of whiskey bottles, at
least 25 bottles on each of the lower two rows, and about 12 on the
upper row. Lowest row was 25 cents a shot, middle row 50 cents a shot,
and top row $1.00 a shot. That's all they had: whiskey, except that you
could get either water or seltzer with your whiskey.
Charles
rroger
> Hactar wrote:
> > In article <7m9btdF3h59a...@mid.individual.net>,
> > Greg Goss <go...@gossg.org> wrote:
> >> plausible prose man <Georgefha...@aol.com> wrote:
>
> >>>> you did boot order scrambled eggs.
> >>> If its that important that your eggs be made precisely to your
> >>> specifications, you might think about making them yourself, or
> >>> spending more than the two dollars or so I know you're spending,
> >>> Sundowner.
> >> I'm buying cheap and don't really care how my eggs are. I always
> >> order scrambled because I figure they should be easiest to make.
>
> > I always ordered scrambled because I hate runniness in eggs. I assume
> > the price is enough to cover the cook's labor, so if a style is more
> > difficult to make, it's more expensive.
>
> I always order over-easy because that's the way my father always had
> them, because that's the way his father always had them, with toast so I
> can make toast soldiers to sop up the runny, because that's the way it's
> always been done in my family. Why mess with tradition that goes back
> all the way to the 19th century.
>
> Charles
I like over easy too. In terms of how I eat them, I do something I
learned from my dad. I eat all of the white first, and then I eat the
york by itself; so there's no mess.
rroger
Sorry, forgot to say that I leave the YOKE, (just got up, still
groggy), whole and eat it all at once without cutting into it first;
hense the part about there being no mess.
Peter Ward
What do you do with the yolk?
--
Peter, from outside the asylum
I'm an alien
email: usenet at peterward dot adsl24 dot co dot uk
http://blowinsmoke.wordpress.com/
It's easy to make friends when there's beer involved.
- Lesmond
rroger
> It's easy to make friends when there's beer involved.
> - Lesmond
Put it in my mouth all at once without breaking/cutting into it first.
Again, that way there's no mess.
Opus the Penguin
I baste the eggs. Toss them in the pan with a tablespoon or two of
water and put the lid on. This ensures that the whites are cooked and
have no vile, runny, wiggly stuff. But the yolk is runny. This is
much easier for me to prepare than over easy. But I suspect for a
short order cook, over easy is easier.
I've also recently been discovering the joy of soft-boiled eggs. I
think they're my new favorite.
Hieronymus Agricola
(in article
<e67d2502-1eb6-45f7...@e23g2000yqd.googlegroups.com>):
I prefer my yoke easy and light.
--
Jerry Randal Bauer
Mac
wrote:> >> In article <7m9btdF3h59a...@mid.individual.net>,
> >> Greg Goss <go...@gossg.org> wrote:
> >>> plausible prose man <Georgefha...@aol.com> wrote:
>
> >>>>> you did boot order scrambled eggs.
> >>>> If its that important that your eggs be made precisely to your
> >>>> specifications, you might think about making them yourself, or
> >>>> spending more than the two dollars or so I know you're
> >>>> spending, Sundowner.
> >>> I'm buying cheap and don't really care how my eggs are. I
> >>> always order scrambled because I figure they should be easiest
> >>> to make.
>
> >> I always ordered scrambled because I hate runniness in eggs. I
> >> assume the price is enough to cover the cook's labor, so if a
> >> style is more difficult to make, it's more expensive.
>
> > I always order over-easy because that's the way my father always
> > had them, because that's the way his father always had them, with
> > toast so I can make toast soldiers to sop up the runny, because
> > that's the way it's always been done in my family. Why mess with
> > tradition that goes back all the way to the 19th century.
>
> I baste the eggs. Toss them in the pan with a tablespoon or two of
> water and put the lid on. This ensures that the whites are cooked and
> have no vile, runny, wiggly stuff. But the yolk is runny. This is
> much easier for me to prepare than over easy. But I suspect for a
> short order cook, over easy is easier.
>
> I've also recently been discovering the joy of soft-boiled eggs. I
> think they're my new favorite.
On what strange square planet is that "basting?"
Richard R. Hershberger
> In article <7m9btdF3h59a...@mid.individual.net>,
> Greg Goss <go...@gossg.org> wrote:
>
> > plausible prose man <Georgefha...@aol.com> wrote:
>
> > >> you did boot order scrambled eggs.
>
> > >If its that important that your eggs be made precisely to your
> > >specifications, you might think about making them yourself, or
> > >spending more than the two dollars or so I know you're spending,
> > >Sundowner.
>
> > I'm buying cheap and don't really care how my eggs are. I always
> > order scrambled because I figure they should be easiest to make.
>
> I always ordered scrambled because I hate runniness in eggs. I assume
> the price is enough to cover the cook's labor, so if a style is more
> difficult to make, it's more expensive.
I too hate runniness in eggs. At home I eat them hard fried, with the
yolks broken and hard all the way through. At restaurants I order
them scrambled, on the assumption that the odds of getting them fried
the way I like them are slim.
Opus the Penguin
This one, sir! That's the common term for preparing eggs in the way I
described. What's your objection?
Opus the Penguin
I like runniness in the yolk, but I absolutely hate it in the white.
Opus the Penguin
> rroger wrote:
>
>> On Nov 16, 7:42 am, rroger <raust...@aol.com> wrote:
>
>> Sorry, forgot to say that I leave the YOKE, (just got up, still
>> groggy), whole and eat it all at once without cutting into it first;
>> hense the part about there being no mess.
>>
>
> I prefer my yoke easy and light.
>
But that doesn't leave any adjectives for your burthen.
huey.c...@gmail.com
> Mac (ANMC...@ALUM.WPI.EDU) wrote:
> > Opus the Penguin <opusthepenguin+use...@gmail.com> wrote:
> >> I baste the eggs. Toss them in the pan with a tablespoon or two of
> >> water and put the lid on. This ensures that the whites are cooked
> >> and have no vile, runny, wiggly stuff. But the yolk is runny. This
> >> is much easier for me to prepare than over easy. But I suspect for
> >> a short order cook, over easy is easier.
> This one, sir! That's the common term for preparing eggs in the way I
> described. What's your objection?
Innit that 'poaching'?
--
Huey
Lee Ayrton
A friend of mine holds the same feelings, calling the runny whites "snotty".
Mac
wrote:
That's not basting, and it has a different result from it, so the
difference is meaningful. Basted eggs are sunny-side up that are hit
on the top with the cooking fat. You know, basted. What you have
there is an attempt to mimic basting without the fat, and it's about
the same as a covered sunny-side up, although a little less trick to
time.
Boron Elgar
Runny white on a fried egg is one of the few food related aspects that
truly skeaves me.
Boron
Opus the Penguin
Nope. Poaching involves breaking the egg into boiling water and
swirling the water around to keep the white together. I guess egg
poachers accomplish the same effect with steam. But the egg is cooked
entirely by the steaming method. The basting method involves frying
the egg on the bottom. It comes out looking like a fried egg--
somewhere between sunny-side up and over easy.
Opus the Penguin
Take it up with the cookbooks that apply the term "basting" to both
methods. As I say, you're on that strange planet right now. Let me
know what I can do to make your visit more enjoyable.
Mac
> Opus the Penguin <opusthepenguin+use...@gmail.com> wrote:
>
> > > Opus the Penguin <opusthepenguin+use...@gmail.com> wrote:
> > >> I baste the eggs. Toss them in the pan with a tablespoon or two of
> > >> water and put the lid on. This ensures that the whites are cooked
> > >> and have no vile, runny, wiggly stuff. But the yolk is runny. This
> > >> is much easier for me to prepare than over easy. But I suspect for
> > >> a short order cook, over easy is easier.
> > > On what strange square planet is that "basting?"
> > This one, sir! That's the common term for preparing eggs in the way I
> > described. What's your objection?
>
> Innit that 'poaching'?
Pretty much, for the top of the egg, but fried on the bottom.
Remember, poaching temps are limited by the boiling point of water, so
you get somthing that's partly like a cup-poached egg.
Mac
I've never seen one that I'd take seriously, here on the sphere.
What's out there on the cube, Bill?
David J. Martin
> On Nov 14, 10:04 am, cindb...@phonehome.com (Cindbear) wrote:
>> Soooo along the same idea of the restaurant rules, we were arguing
>> about egg yolks. If you ordered eggs sunny side up, and one came
>> broken, should you send it back? Have you ever ordered sunny side up
>> eggs, and had this happen? Some claim that most restaurants wouldn't
>> commit this crime against humanity. (and yes, I know there are some
>> places were you can't order them too)
>
> I knew a girl whose Only Desire In Life, Really was to have sunny side
> up eggs with unbroken yolks for breakfast. She would eat the yolks
> and feed the whites to the dog, or in a restaurant leave the whites on
> the plate. We once went out for Sunday breakfast at the bar where a
> friend of ours cooked, where she sent back five sets of eggs, one
> after the other, until he managed to produce a set with unbroken
> yolks.
>
> She's a Republican housewife now, I haven't seen her in years. The
> cook still one of my best friends, he just got his PhD in Poli Sci and
> had a baby.
I'm seriously confused. Why would anyone have this much difficulty with
sunny-side up eggs?
David
Mac
Opus the Penguin
One of the ways you can tell a jerk on Usenet is when they decide to
use your real name as a way of getting a little aggressive.
Mac
Funny name for a cookbook, Bill.
David J. Martin
Once in Houston I was served eggs over-easy that came with runny whites.
When I complained, the waitress said that's what over-easy means.
Ever since I've ordered eggs over medium in the fear that those idiots
have moved to another restaurant.
David
Hactar
I'm one of those heathen who feel the same way about tomato guts.
--
-eben QebWe...@vTerYizUonI.nOetP royalty.mine.nu:81
> A: It's annoying as hell
> Q: Why do most people hate top-posting? -- Lots42 The Library Avenger
http://www.fscked.co.uk/writing/top-posting-cuss.html
Hactar
I bought those chickens fair and square, so those eggs are mine to cook.
--
-eben QebWe...@vTerYizUonI.nOetP royalty.mine.nu:81
A: Because it looks dumb and is hard to read.
Q: Why is top-posting wrong? -- from lot...@xxx.com
http://www.fscked.co.uk/writing/top-posting-cuss.html
Opus the Penguin
QueBarbara
<George...@aol.com> wrote:
>On Nov 16, 3:57�am, Opus the Penguin <opusthepenguin+use...@gmail.com>
>wrote:
>> plausible prose man (Georgefha...@aol.com) wrote:
>>
>> > On Nov 15, 12:42�am, Bob Ward <bobw...@email.com> wrote:
>>
>> >> The menu says "cooked to order". and I take management at their
>> >> word.
>>
>> > �You send back a couple orders of eggs, all of a sudden they're
>> > �not making any money on you.
>>
>> Perhaps they should prepare the eggs as ordered, then.
>
> Again, it would be an issue of how much it cost to eat where I was
>before I considered doing this. I'm relatively pragmatic, easy to get
>along with, and generally well brought up like that.
>
Okay, that made me laugh out loud.
--
QueBarbara
Mac
I can see why that cookbook is so obscure, Bill. It prolly gets mis-
shelved all the time.
Veronique
Wow, this got all weird. Eggs, who knew?
V., "coddled"
--
Veronique Chez Sheep
Veronique
> Hactar wrote:
> > In article <7m9btdF3h59a...@mid.individual.net>,
> > Greg Goss <go...@gossg.org> wrote:
> >> plausible prose man <Georgefha...@aol.com> wrote:
>
> >>>> you did boot order scrambled eggs.
> >>> If its that important that your eggs be made precisely to your
> >>> specifications, you might think about making them yourself, or
> >>> spending more than the two dollars or so I know you're spending,
> >>> Sundowner.
> >> I'm buying cheap and don't really care how my eggs are. I always
> >> order scrambled because I figure they should be easiest to make.
>
> > the price is enough to cover the cook's labor, so if a style is more
> > difficult to make, it's more expensive.
>
> them, because that's the way his father always had them, with toast so I
> can make toast soldiers to sop up the runny, because that's the way it's
> always been done in my family. Why mess with tradition that goes back
> all the way to the 19th century.
I have a lovely image of you, Charles, at about age 6 or 7, marching
your toast soldiers through the yolk and into your mouth.
V.
--
Veronique Chez Sheep
Snidely
wrote:
> Once in Houston I was served eggs over-easy that came with runny whites.
> When I complained, the waitress said that's what over-easy means.
> Ever since I've ordered eggs over medium in the fear that those idiots
> have moved to another restaurant.
When my sweetums ordered "over medium", it was a revelation unto me.
/dps
Snidely
wrote:
> One of the ways you can tell a jerk on Usenet is when they decide to
> use your real name as a way of getting a little aggressive.
All my heroes have feet of clay.
/dps
bill van
They depend on careful timing, as do soft-boiled eggs. You don't
necessarily get careful timing in a lot of restaurants.
Les Albert
Yes, a lovely image of good old tradition dating back to the 19th
century:
Les
Mac
Eggs is serious business.
> V., "coddled"
Coddled eggs always remind me of people making homeopathic martinis.
plausible prose man
+use...@gmail.com> wrote:
> Mac (ANMCC...@ALUM.WPI.EDU) wrote:
> > Opus the Penguin <opusthepenguin+use...@gmail.com> wrote:
>
> >> I baste the eggs. Toss them in the pan with a tablespoon or two
> >> of water and put the lid on. This ensures that the whites are
> >> cooked and have no vile, runny, wiggly stuff. But the yolk is
> >> runny. This is much easier for me to prepare than over easy. But
> >> I suspect for a short order cook, over easy is easier.
>
> >> I've also recently been discovering the joy of soft-boiled eggs.
> >> I think they're my new favorite.
>
> > On what strange square planet is that "basting?"
>
> This one, sir!
Are you sure?
> That's the common term for preparing eggs in the way I
> described. What's your objection?
I have this mental image of you opening the oven, pulling out a tiny
pan in which sits an egg, spooning up a little of the juice in which
its cooking, and drizzling it over the top, that's what.
plausible prose man
You work at Cinnabon, Sepulchera. I view it as more than a little
jerky for you to subject us all to the indignity of calling you some
cartoon character's name because you imagine yourself important enough
or otherwise in a sufficiently sensitive position that you need a
pseudonym.
David J. Martin
I had never heard a steamed egg referred to as basted, but apparently
I've lived a sheltered life. Either that or there's a lot of ignorance
in the world. Google shows lots of people agree with Mac on calling
steaming "basting". I've seen diners use ice on the flat top with a lid
to finish off sunny-side up eggs. Never would have called that basting.
My father loves basted eggs, so that's what I grew up with. His
technique was to use a spatula to wash bacon fat over the eggs while
they cooked.
David
Mac
Well, the original usage was spooning or splashing hot butter or bacon
grease or whatever cooking oil was being used in the top of the egg.
Then you got spatter-basting, for want of remembering the proper term,
where you deliberately put some watery liquid in with the grease
(usually a no-no, because of hot grease splattering on arms and eyes
and the whole damned kitchen), put the cover on real quick, so the egg
was what got hit with grease, not you, and flying grease and steam set
the egg. What he's talking about is just steam setting the egg, and
it isn't an improvement on the language to use one word for two
meanings if you can help it.
Mac
I dunno. At least he has a stable nym. (Hmmm. Barnyard penguins.)
The first pass mighta been a brain-o for "Bird.", but I can play it as
it lays.
Mac
wrote:
> plausible prose man wrote:
> > On Nov 16, 11:07 am, Opus the Penguin <opusthepenguin
> > +use...@gmail.com> wrote:
> >> Mac (ANMCC...@ALUM.WPI.EDU) wrote:
> >>> Opus the Penguin <opusthepenguin+use...@gmail.com> wrote:
> >>>> I baste the eggs. Toss them in the pan with a tablespoon or two
> >>>> of water and put the lid on. This ensures that the whites are
> >>>> cooked and have no vile, runny, wiggly stuff. But the yolk is
> >>>> runny. This is much easier for me to prepare than over easy. But
> >>>> I suspect for a short order cook, over easy is easier.
> >>>> I've also recently been discovering the joy of soft-boiled eggs.
> >>>> I think they're my new favorite.
> >>> On what strange square planet is that "basting?"
> >> This one, sir!
>
> > Are you sure?
>
> >> That's the common term for preparing eggs in the way I
> >> described. What's your objection?
>
> > I have this mental image of you opening the oven, pulling out a tiny
> > pan in which sits an egg, spooning up a little of the juice in which
> > its cooking, and drizzling it over the top, that's what.
> I had never heard a steamed egg referred to as basted, but apparently
> I've lived a sheltered life. Either that or there's a lot of ignorance
> in the world. Google shows lots of people agree with Mac on calling
> steaming "basting".
Just to be clear, I disagree with calling steam-setting "basting."
That would be the Flightless Waterfowl's take.
> I've seen diners use ice on the flat top with a lid
> to finish off sunny-side up eggs. Never would have called that basting.
Or soda-water. Clean-n-steam with one pass.
> My father loves basted eggs, so that's what I grew up with. His
> technique was to use a spatula to wash bacon fat over the eggs while
> they cooked.
Yeah. Barring additional modifiers, that's what basting means to me,
but the other usage seems to be growing.
David J. Martin
Oh, sorry. What's a bird know about cooking eggs?
David
Mac
That's his reason for anonymity? "Honey, where's the egg?"
plausible prose man
Well, that sounds like an enormous project. Say, Opus, if you ever
make it up to Youngstown, I'll happily take you to the Busy Bee, once
known as "Isaly's" if that means anything to anyone, and stand you all
the breakfast you like if you promise to order your eggs this way and
keep sending them back if they aren't just so.
Hey, I'll even help ensure the ensuing beating you recieve from the
cook, waitress, and other patrons who had things to do that day only
goes on for a couple minutes.
> What he's talking about is just steam setting the egg,
Yeah, from googling around a little I find that's not really how you
do it, the first couple few hits all mention butter or grease, and
that's the same as "right" in my book.
>and
> it isn't an improvement on the language to use one word for two
> meanings if you can help it.-
Especially when the other way isn't as good.
David J. Martin
I don't question those who choose anonymity. I've never felt the need
for it, but I know there are those who do and I respect it. I've never
thought it mattered that much.
I generally think that attempting to expose people who have chosen
anonymity is a jerk behavior. There could be valid reasons for the
practice, but assholery seems to fit most often.
I've got no idea in your case.
David
Opus the Penguin
The perfect width, by the way, according to this page, is 22mm (about
halfway between 3/4" and 1").
http://www.icons.org.uk/nom/nominations/eggandsoldiers
Of course, this info comes from a guy who has invented a device to
cut soldiers of that width. Seems wrong somehow.
The page also mentions that OED's earliest cite for this use of the
term "soldier" is 1966. That seems wrong somehow too. Toast
"soldiers" seem like they ought to be part of the 19th Century and
tea out on the lawn and all.
The major US dictionaries--American Heritage, Merriam-Webster, Random
House--know nothing of this usage.
Opus the Penguin
But the careful timing only affects the hardness of the yolk, no? I
thought we were talking about whether the yolk was broken or not.
Mac
wrote:
> Mac wrote:
> > On Nov 16, 2:02 pm, "David J. Martin" <djmartin_nos...@tamu.edu>
> > wrote:
> >> Mac wrote:
> >>> On Nov 16, 1:19 pm, "David J. Martin" <djmartin_nos...@tamu.edu>
> >>> wrote:
> >> Oh, sorry. What's a bird know about cooking eggs?
>
> > That's his reason for anonymity? "Honey, where's the egg?"
> I don't question those who choose anonymity. I've never felt the need
> for it, but I know there are those who do and I respect it. I've never
> thought it mattered that much.
Depends a lot on context, reason, and behavior. As an example, PWF is
still a big deal in some places, sad to say. You get some one with a
great deal to say about something, his (her) name too obvious can
hurt everybody concerned, like when i was on an LA BBS where there
was a guy named Woz who was, in fact, Woz. The flip side is you get
AnonaCows hiding behind their monitors.
In this context, though, it was just a joke; a penguin with too much
egg-eating experience is suspect, and would prolly want his real name
kept quiet, no?
Mac
wrote:
Gotta know where you are looking; the use is borrowed, not directly
from the military, but from masonry.
Boron Elgar
<djmarti...@tamu.edu> wrote:
>Boron Elgar wrote:
>>
>> Runny white on a fried egg is one of the few food related aspects that
>> truly skeaves me.
>>
>
>Once in Houston I was served eggs over-easy that came with runny whites.
> When I complained, the waitress said that's what over-easy means.
>Ever since I've ordered eggs over medium in the fear that those idiots
>have moved to another restaurant.
>
>David
When I order eggs over, I tell them I want the yolks runny, but the
white cooked through. I try to avoid yurping at breakfast.
Boron
Peter Ward
>
> Veronique (veroniq...@gmail.com) wrote:
> > "Charles Wm. Dimmick" <cdimm...@snet.net> wrote:
> >>
> >> I always order over-easy because that's the way my father always
> >> had them, because that's the way his father always had them, with
> >> toast so I can make toast soldiers to sop up the runny, because
> >> that's the way it's always been done in my family. Why mess with
> >> tradition that goes back all the way to the 19th century.
> >
> >
> > I have a lovely image of you, Charles, at about age 6 or 7,
> > marching your toast soldiers through the yolk and into your mouth.
> >
>
> The perfect width, by the way, according to this page, is 22mm (about
> halfway between 3/4" and 1").
>
> http://www.icons.org.uk/nom/nominations/eggandsoldiers
>
> Of course, this info comes from a guy who has invented a device to
> cut soldiers of that width. Seems wrong somehow.
The correct width is wide enough to dip in the egg yolk of a boiled egg
without making a mess.
> The page also mentions that OED's earliest cite for this use of the
> term "soldier" is 1966. That seems wrong somehow too. Toast
> "soldiers" seem like they ought to be part of the 19th Century and
> tea out on the lawn and all.
Well, it was certainly in use long before that. Soldiers are bread and
butter as far as I'm concerned, rather than toast, and I had egg with
soldiers in the mid '50s. I'm sure my parents called them that because
they knew them as that as children themselves.
--
Peter, from outside the asylum
I'm an alien
email: usenet at peterward dot adsl24 dot co dot uk
http://blowinsmoke.wordpress.com/
I've listened to Morrisey, and heavens knows I'm miserable now.
- Slidge
huey.c...@gmail.com
> On Nov 16, 9:50?am, Opus the Penguin <opusthepenguin+use...@gmail.com>
> wrote:
> > Mac (ANMCC...@ALUM.WPI.EDU) wrote:
> > > On Nov 16, 9:19?am, Opus the Penguin> > >> > On Nov 16, 8:07?am, Opus the Penguin
> > >> > <opusthepenguin+use...@gmail.com> wrote:
> > >> >> Mac (ANMCC...@ALUM.WPI.EDU) wrote:
> > >> >> > On what strange square planet is that "basting?"
> > >> >> the way I described. What's your objection?
> > >> > that are hit on the top with the cooking fat. ?You know,
> > >> > basted. ?What you have there is an attempt to mimic basting
> > >> > without the fat, and it's about the same as a covered
> > >> > sunny-side up, although a little less trick to time.
> > >> Take it up with the cookbooks that apply the term "basting" to
> > >> both methods.
> > > I've never seen one that I'd take seriously, here on the sphere.
> > > What's out there on the cube, Bill?
> > One of the ways you can tell a jerk on Usenet is when they decide to
> > use your real name as a way of getting a little aggressive.
See, Opus is far to polite to say this, so it falls to someone less so
to say it on his behalf: you're a huge cock. Buh-bye, now.
--
Huey
Bob Ward
wrote:
>Sorry, forgot to say that I leave the YOKE, (just got up, still
>groggy), whole and eat it all at once without cutting into it first;
>hense the part about there being no mess.
Sorry, but you missed it again. I guess the yolk's on you!
Bob Ward
wrote:
>On Nov 16, 8:26 am, Peter Ward <m...@privacy.net> wrote:
>> rroger says...
>>
>>
>>
>>
>>
>> > On Nov 16, 7:42 am, rroger <raust...@aol.com> wrote:
>> > > On Nov 16, 5:54 am, "Charles Wm. Dimmick" <cdimm...@snet.net> wrote:
>>
>> > > > Hactar wrote:
>> > > > > In article <7m9btdF3h59a...@mid.individual.net>,
>> > > > > Greg Goss <go...@gossg.org> wrote:
>> > > > >> plausible prose man <Georgefha...@aol.com> wrote:
>>
>> > > > >>>> you did boot order scrambled eggs.
>> > > > >>> If its that important that your eggs be made precisely to your
>> > > > >>> specifications, you might think about making them yourself, or
>> > > > >>> spending more than the two dollars or so I know you're spending,
>> > > > >>> Sundowner.
>> > > > >> I'm buying cheap and don't really care how my eggs are. I always
>> > > > >> order scrambled because I figure they should be easiest to make.
>>
>> > > > > I always ordered scrambled because I hate runniness in eggs. I assume
>> > > > > the price is enough to cover the cook's labor, so if a style is more
>> > > > > difficult to make, it's more expensive.
>>
>> > > > I always order over-easy because that's the way my father always had
>> > > > them, because that's the way his father always had them, with toast so I
>> > > > can make toast soldiers to sop up the runny, because that's the way it's
>> > > > always been done in my family. Why mess with tradition that goes back
>> > > > all the way to the 19th century.
>>
>> > > > Charles
>>
>> > > I like over easy too. In terms of how I eat them, I do something I
>> > > learned from my dad. I eat all of the white first,
>>
>> > and then I eat the
>> > > york by itself; so there's no mess.
>>
>> > Sorry, forgot to say that I leave the YOKE, (just got up, still
>> > groggy), whole and eat it all at once without cutting into it first;
>> > hense the part about there being no mess.
>>
>> What do you do with the yolk?
>>
>> --
>>
>> Peter, from outside the asylum
>>
>> I'm an alien
>> email: usenet at peterward dot adsl24 dot co dot ukhttp://blowinsmoke.wordpress.com/
>> It's easy to make friends when there's beer involved.
>> - Lesmond
>
>Put it in my mouth all at once without breaking/cutting into it first.
>Again, that way there's no mess.
Walt did you do with the YOKE, then?
Bob Ward
<opusthepen...@gmail.com> wrote:
>Mac (ANMC...@ALUM.WPI.EDU) wrote:
>> Opus the Penguin <opusthepenguin+use...@gmail.com> wrote:
>>>
>>> I baste the eggs. Toss them in the pan with a tablespoon or two
>>> of water and put the lid on. This ensures that the whites are
>>> cooked and have no vile, runny, wiggly stuff. But the yolk is
>>> runny. This is much easier for me to prepare than over easy. But
>>> I suspect for a short order cook, over easy is easier.
>>>
>>> I've also recently been discovering the joy of soft-boiled eggs.
>>> I think they're my new favorite.
>>
>> On what strange square planet is that "basting?"
>>
>
>This one, sir! That's the common term for preparing eggs in the way I
>described. What's your objection?
http://wiki.answers.com/Q/How_do_you_baste_an_egg
Basted Eggs
To baste an egg, first heat a non-stick pan to around Medium. Then add
a bit a butter or similar cooking substance (oil doesn't work as well
for basted). Make sure the butter isn't burning off, you want all the
moisture from the butter you can get. Then once the pan is coated with
butter, add the egg(s). Spoon the hot butter from the pan over top of
the eggs until the white's firm but the yellow runny. People say
basted eggs are the most flavorful, but who knows/cares. Basted's just
a really awesome texture for the eggs, like having a poached-fried
egg. Enjoy! It's my favorite kind of eggs.
Bob Ward
wrote:
>
>> My father loves basted eggs, so that's what I grew up with. �His
>> technique was to use a spatula to wash bacon fat over the eggs while
>> they cooked.
>
>Yeah. Barring additional modifiers, that's what basting means to me,
>but the other usage seems to be growing.
I cab see it from the standpoint of the water, having condensed on the
lid of the frying pan, drips off on the egg, effectively basting it
with liquid from above.
Bob Ward
<rrh...@acme.com> wrote:
>I too hate runniness in eggs. At home I eat them hard fried, with the
>yolks broken and hard all the way through. At restaurants I order
>them scrambled, on the assumption that the odds of getting them fried
>the way I like them are slim.
I have a friend who likes his eggs "sunny side up and snotty" - as he
describes them. He puts them on top of his pancakes, adds a layer of
black pepper that covers the eggs, and cuts it with his knife and
fork.
Dover Beach
news:4qm3g5550aisqgmn8...@4ax.com:
>
> When I order eggs over, I tell them I want the yolks runny, but the
> white cooked through. I try to avoid yurping at breakfast.
>
You know what's good? Pancakes. They almost never screw up pancakes.
--
Dover
Opus the Penguin
> <ANMC...@ALUM.WPI.EDU> wrote:
>
>>
>>> My father loves basted eggs, so that's what I grew up with. �His
>>> technique was to use a spatula to wash bacon fat over the eggs
>>> while they cooked.
>>
>>Yeah. Barring additional modifiers, that's what basting means to
>>me, but the other usage seems to be growing.
>
Huh. Well look at that. Right here on this planet too.
Dover Beach
news:7924g5lt5dctp3l90...@4ax.com:
> On Tue, 17 Nov 2009 01:57:36 GMT, Opus the Penguin
> <opusthepen...@gmail.com> wrote:
>>
>>Feel free to make fun of the usage. Feel free to call it wrong. But
>>if you want to say the usage doesn't exist, then you're ignorant,
>>that's all.
>
> Find your inner penguiness and chill. Don't provide the bullies with
> any more nourishment to thrive on.
>
What Barbara said.
--
Dover
Mac
> On Mon, 16 Nov 2009 13:59:17 -0800 (PST), Mac <ANMCC...@ALUM.WPI.EDU>
Some of that, mostly direct steaming, since most covers are
deliberately designed to move the condensate to the rim, and the
covers often used on commercial griddles have a central hole.
(picture the cover on a room service plate, or a pie tin with a one-
inch hole in the center.)
More to the point, what is it, exactly, we call eggs cooked with hot
water? "Poached" or "coddled" might come to mind, depending on how
hot the water is. Notice how little they resemble fried eggs.
Boron Elgar
wrote:
Yeah, but you cannot always get real maple syrup and that prevents me
from getting even the best of them at a lot of places. I cannot
remember the last time I ordered them. Oh, I love pancakes and waffles
and we make them here, though.
When we go out to bfast, it's to a diner that does bacon and eggs and
home fries and I get a toasted corn muffin on the side. Add a glass
of OJ and a cup of coffee, and I am a happy camper.
I had brunch at a hotel in Ann Arbor yesterday and I had scrambled
from the buffet. They were, fortunately, just the way I like them,
very soft and creamy. It was a weird array of food, though. No bacon
or roll sausage. Sliced ham and sausage patties. No bread, plain
rolls or bagels, but only biscuits, muffins and sweet rolls. I was
forced to have a bear claw. I did not partake of the lime green jello,
but TP had two servings of it.
Boron
Opus the Penguin
> QueBarbara <que.barb...@go-awaygmail.com> wrote:
>
>>>
>>>Feel free to make fun of the usage. Feel free to call it wrong.
>>>But if you want to say the usage doesn't exist, then you're
>>>ignorant, that's all.
>>
>> Find your inner penguiness and chill. Don't provide the bullies
>> with any more nourishment to thrive on.
>>
>
> What Barbara said.
>
Yeah, you're both right. Feel free to hose me down like this
anytime. It helps.
rroger
> On Mon, 16 Nov 2009 05:37:20 -0800 (PST), rroger <raust...@aol.com>
Ate it. To clarify, I put the yolk in my mouth whole, then eat it.
Mac
wrote:
> > On Mon, 16 Nov 2009 13:59:17 -0800 (PST), Mac
> > <ANMCC...@ALUM.WPI.EDU> wrote:
>
> >>> My father loves basted eggs, so that's what I grew up with. His
> >>> technique was to use a spatula to wash bacon fat over the eggs
> >>> while they cooked.
>
> >>Yeah. Barring additional modifiers, that's what basting means to
> >>me, but the other usage seems to be growing.
>
> Huh. Well look at that. Right here on this planet too.
Good Lord, Pengnym. You can find as many ignorant usages as you want
in this world, about any subject that you could name. Why fight so
hard to preserve another?
plausible prose man
wrote:
> > On Mon, 16 Nov 2009 13:59:17 -0800 (PST), Mac
> > <ANMCC...@ALUM.WPI.EDU> wrote:
>
> >>> My father loves basted eggs, so that's what I grew up with. His
> >>> technique was to use a spatula to wash bacon fat over the eggs
> >>> while they cooked.
>
> >>Yeah. Barring additional modifiers, that's what basting means to
> >>me, but the other usage seems to be growing.
>
> Huh. Well look at that. Right here on this planet too.
That sort of thing isn't very unique, nor can it be underestimated,
but in any case I could care less.
bill van
Opus the Penguin <opusthepen...@gmail.com> wrote:
> bill van (bil...@skipthis.shaw.ca) wrote:
> In article <hds0n5$5qi$1...@news.tamu.edu>,
> > "David J. Martin" <djmarti...@tamu.edu> wrote:
> >>
> >> I'm seriously confused. Why would anyone have this much
> >> difficulty with sunny-side up eggs?
> >>
> > They depend on careful timing, as do soft-boiled eggs. You don't
> > necessarily get careful timing in a lot of restaurants.
>
> But the careful timing only affects the hardness of the yolk, no? I
> thought we were talking about whether the yolk was broken or not.
I was proposing an answer to David's question. Seemed on point to me. If
you disagree, great. But I'm not about to get into a squabble with you
about whether the thread is poached, basted or runny.
bill