Lox and Bagels
Will, T2
Tomorrow, I am going to try something a little different, especially
for diabetic Will, who works very hard to keep his blood sugars under
tight rein....
As some of you know, I regularly participate in a breakfast group on
Saturdays... Tomorrow, I am in charge of the food. Being tired of the
routine bacon, eggs, ham, biscuits, etc., I have decided to offer lox
and bagels (two kinds) with cream cheese and dill, in addition to the
usual eggs, ham, etc.
I have also thrown into the larder some smoked speckled trout for the
really appreciative gourmets.
My strategy for diabetic Will is to enjoy the smoked fish (both salmon
and trout), have a few nibbles of the bagels with cream cheese and
dill, have a few eggs... and see what it does to his blood. I shall
keep you posted about this very fun experiment tomorrow ;-)
Will, T2
Wingmask
We don't want to see it.
Will, T2
wrote:
In the meantime, the Key Lime pie calls... 'eat me, eat me, eat
me....."
Is it to be another instance of Ulysses crashing upon the rocks, 2007,
ver 2.0? ... Stay tuned
Will, T2
Priscilla Ballou
"Will, T2" <wmm...@cox.net> wrote:
Oh, I'd slap some of the lox on that bagel, on top of a lot of yummy
cream cheese.
Priscilla
Will, T2
<vze2...@verizon.net> wrote:
>> My strategy for diabetic Will is to enjoy the smoked fish (both salmon
>> and trout), have a few nibbles of the bagels with cream cheese and
>> dill, have a few eggs... and see what it does to his blood. I shall
>> keep you posted about this very fun experiment tomorrow ;-)
>
>Oh, I'd slap some of the lox on that bagel, on top of a lot of yummy
>cream cheese.
>
>Priscilla
That is sorta what I was thinking, also, Priscilla.... except I am in
a bit of a quandry about how much bagel to ingest. For the occasion, I
have procured some onion bagels( with 7 grain blend), and some honey
and whole wheat bagels... carbs, carbs, and more carbs.... On the
other hand, we still have to live and embrace a certain élan, or joie
de vivre, or so it seems to me. If I can just hold down the overall
carb intake, relative to the other sorts of food... then I may be OK,
and still have a good time.
I'll let you know how I am feeling about 10:00 or 11:00 A.M.
Will, T2
Julie Bove
"Susan" <neve...@nomail.com> wrote in message
news:5gdarmF...@mid.individual.net...
> x-no-archive: yes
>
> Will, T2 wrote:
>
>> That is sorta what I was thinking, also, Priscilla.... except I am in
>> a bit of a quandry about how much bagel to ingest.
>
> minimum of about 100-150 grams of carb. Even if you eat one half and
> scoop out the soft, doughy stuff, it's a lot. but if you do that, it's
> less than a whole one!
>
> For the occasion, I
>> have procured some onion bagels( with 7 grain blend), and some honey
>> and whole wheat bagels... carbs, carbs, and more carbs.... On the
>> other hand, we still have to live and embrace a certain élan, or joie
>> de vivre, or so it seems to me. If I can just hold down the overall
>> carb intake, relative to the other sorts of food... then I may be OK,
>> and still have a good time.
>
> elan! Now, smoked fish, *that's* living!! ;-) I eat smoked salmon off a
> plate with capers. I love smoked whitefish salad on cucumber slices and
> plain smoked brook trout fillets.
I never much liked bagels. Which is good now, I guess! :) But back when I
could eat more carbs for breakfast than I can now, I could only manage one
of those little mini bagels that are mass produced and probably don't taste
a thing like a real bagel.
I could also live without fish or cream cheese. Yuck! I do like tuna in a
pouch, or fish sticks smothered in mashed potatoes made with real milk and
butter (dream on), but no other kind of fish. I think the Weight Watcher's
year or so ruined it for me. When I was a teen my parents went on that diet
and I think it was hamburger patties a couple of times a week, liver once a
week and fish of some kind the other days. Got to where my friends didn't
want to stay for dinner.
ted rosenberg
disposing of them, I'm sure a few of us could drive over and rescue you <g>
johnniemccoy@
"Will, T2" <wmm...@cox.net> wrote in message
news:vsp2a391l8hma5v26...@4ax.com...
one nice fresh bagel, once in a while, kills you... then your on the edge of
death anyway....lol.
John
Cheri
johnniemccoy@ wrote in message ...
>Will, eat the damned bagel! Enjoy yourself once without worring about
it. If
>one nice fresh bagel, once in a while, kills you... then your on the
edge of
>death anyway....lol.
>
>John
Exactly. I say the same about a piece of Key Lime pie a couple of
times a year. :-)
Cheri
Frank t2
We had trout the other night ... with carrots.
I know what bagels are (a kind of savoury donut, in a way),
but what is a lock ?
"Will, T2" <wmm...@cox.net> a écrit ...
Alice Faber
" Frank t2" <a@b.c> wrote:
> We had trout the other night ... with carrots.
>
> I know what bagels are (a kind of savoury donut, in a way),
> but what is a lock ?
Lox is smoked salmon. And bagels are *so* not savory donuts. You start
with a kind of bread dough, form it into rings, drop the rings into
boiling water for a few minutes, then bake them.
--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball
Will, T2
>
>We had trout the other night ... with carrots.
>
>I know what bagels are (a kind of savoury donut, in a way),
>but what is a lock ?
>
>
Hi Frank,
Broadly speaking, the term "lox" comes through Askenazic Jewish
cousine and derives from the Yiiddish word for Salmon.... (not
reproducable here)
Anyway, it would roughly correspond to lax (Scandanavian- Icelandic
and Swedicsh)), laks (Norweigan), and laex (Old English)...
It is really very good stuff....
Here is a link that gives a pretty good discussion of lox.
http://www.jewishrecipes.org/jewish-foods/lox.html
Hang out here long enough, Frank, and you may learn a whole new
approach to food....
Will, T2
Alice Faber
Susan <neve...@nomail.com> wrote:
>
> Ingredients for Pie Shell:
> € 1 cup almond flour
> € 1/4 cup Splenda
> € 4 Tablespoons butter, melted
> Ingredients for Key Lime Filling:
> € 1/2 cup lite coconut milk
> € 1/4 cup heavy cream
> € 1 cup Splenda
> € 1 Tablespoon Expert Foods not/Sugar
> € 3 Egg Yolks
> € 1/2 cup Key West Lime Juice
> € 1 drop green food color
>
> Prepare pie shell:
> Melt butter in a small bowl. Add almond flour and Splenda. Mix well.
> Press firmly into bottom and up sides of 8 or 9 inch pie plate and
> refrigerate until firm.
>
> Combine coconut milk, heavy cream, not/Sugar and Splenda in a small
> saucepan and cook over low heat, stirring constantly until well mixed
> and slightly thickened. Set aside and allow to cool.
>
> Combine milk/Splenda mixture, egg yolks, lime juice, and green color.
> Blend until smooth. Pour filling into pie crust and bake at 350°F for 10
> minutes. Allow to stand for 10 minutes before refrigerating. Just before
> serving, top with freshly whipped cream or meringue topping, and garnish
> with lime slices.
>
> Serves 8 ‹ 5 grams of carbohydrate per serving. If you cut 6-serving
> slices, allow
> 6 1/2 grams of carbohydrate per slice.
>
>
> I won't use green coloring, however, and I'll use other sweeteners.
Good lord, no!!!!!!!!!!!!!!!!
Authentic key lime pie is not ever, ever, ever green!
Even if you made a custard pie with regular lime juice it wouldn't be
terribly green. But it wouldn't be a key lime pie either.
Will, T2
wrote:
>Hello friends,
Well, the breakfast is over, and it was almost 2 hrs pp.... The
results were not so bad. Could have been a tad better, but considering
that I went for the gusto, not so bad.
I had one whole bagel, slathered with cream cheese and dill on both
halves, with a generous helping of lox on each half. Yum, yum.... and
coffee, black. I just checked the blood, and my meter reports a rosy
124 mg/dl reading...could be better, but considering I had half an
onion bagel and half a whole wheat and honey bagel, I am satisfied
with the results. :-)
Some of the other folks had fruit juice, but I skipped that....
Maybe this is something I should save for every now and then, but it
is nice to know that I can tolerate a treat sometimes.
(By the way, those few bites of Key Lime pie last night did not mess
me up, either, John, and mine had graham cracker crust! The key was in
portion control... I had only a little bit, so I was still right at
100 this morning.)
Will, T2
Alice Faber
Susan <neve...@nomail.com> wrote:
> x-no-archive: yes
>
> Alice Faber wrote:
>
> >
> > Good lord, no!!!!!!!!!!!!!!!!
> >
> > Authentic key lime pie is not ever, ever, ever green!
>
> Perzackly! Green is a marker for other crap characteristics, dontcha think?
Like pistacchio. I never liked pistacchios, probably because of the
green thing.
Will, T2
wrote:
Thanks, Susan. One of my favorite memories from cchildhood involves
the Key Lime pie my grandmother used to make.... Except hers had
graham cracker crust ;-)
Now that I am diabetic, I think your recipe seems healthier, though!
Will, T2
Will, T2
wrote:
> Alice Faber wrote:
>>
>> >
>> > Good lord, no!!!!!!!!!!!!!!!!
>> >
>> > Authentic key lime pie is not ever, ever, ever green!
>>
>> Perzackly! Green is a marker for other crap characteristics, dontcha think?
>
>Like pistacchio. I never liked pistacchios, probably because of the
>green thing.
>
>--
Have you ever had postacchio pudding, Alice? It is a little greeenish,
maybe, but I have always enjoyed it... gotta have it with splenda
these days, though, and only infrequently.
Will, T2
Will, T2
wrote:
>Have you ever had postacchio pudding, Alice?
Sorry, that should have been "pistachio pudding"...
Will, T2
Will, T2
wrote:
>You have no idea whether you tolerated it well or not because you didn't
>test at the one hour mark. I think that wasn't an accident. :-)
Sorta... I was busy ;-)
I know... It was probably in the stratosphere. That's why I say it is
only an every now and then treat, not a regular thing.
Still, it was really, really good and yummy!
Will, T2
Cheri
Will, T2 wrote in message ...
>Maybe this is something I should save for every now and then, but it
>is nice to know that I can tolerate a treat sometimes.
>
>(By the way, those few bites of Key Lime pie last night did not mess
>me up, either, John, and mine had graham cracker crust! The key was
in
>portion control... I had only a little bit, so I was still right at
>100 this morning.)
>
>Will, T2
Glad you enjoyed it Will. Not bad numbers at all.
Cheri
Alice Faber
"Will, T2" <wmm...@cox.net> wrote:
Either way, I haven't had it and have no intention of trying it.
If I'm going to overcarb, it's going to be on something I *know* will be
worth it!
Will, T2
wrote:
>It comes in a sf version. Made with cream it's not bad, but it IS green.
Sounds good to me... but then, I really like pistachio pudding, ice
cream, etc :-)
And, I can think of lots of other things green that are good....
You are right about the Key Lime pie, though... real Key Lime pie, in
my experience, is not very green (maybe just a little sometimes). If
someone is serving Kermit Green Key Lime pie, I would be very
suspicious of there being Martians about!
Will, T2
Loretta Eisenberg
toasted bagel. ate half of it. some people love onions on their bagels
and lox
a great omemlet is lox onions and eggs or a LEO as we call it here in
the big apple.
I hope you are using the nova scotia kind of lox becaus the other kind
is very salty and you wont stop drinking all day.
The way you plan to go sounds fine to me. the other parts dont seem to
have carbs, It is really just the bagel, scoop it out and eat only the
shell.
Loretta
finally a thread I know about
Will, T2
Eisenberg) wrote:
>I hope you are using the nova scotia kind of lox becaus the other kind
>is very salty and you wont stop drinking all day.
It was the Norweigan kind... a little bit salty, but really very
nice... And yes, the onioin bagel and dill in the cream cheese really
"made it", so to speak... You are right about being thirsty.
I have had Nova Scotia lox, but all I could find yesterday was the
Norweigan... The smoked speckled trout, some of which I also had, was
milder. I was really looking for fresh trout, but it is usually not
readily found here. Sea trout, though, is relatively common.
That omlet sounds like a fabulous idea, Loretta. I have not thought of
having an omlet that way, before... Maybe I shall try one tomorrow!
Will, T2
Will, T2
wrote:
>Nah, only slightly yellow. There's nothing green about key lime juice.
Well, ok.. I can go with that. :-)
Will, T2
Loretta Eisenberg
control and moderation. Never be deprived.
Loretta
Alice Faber
Susan <neve...@nomail.com> wrote:
> x-no-archive: yes
>
> Will, T2 wrote:
>
> > You are right about the Key Lime pie, though... real Key Lime pie, in
> > my experience, is not very green (maybe just a little sometimes).
>
> Nah, only slightly yellow. There's nothing green about key lime juice.
>
For a while (well before I was diagnosed!), key lime pie was a trendy
menu item around here. I learned that before ordering I *had* to ask
what color it was. If the answer was "green" (usually accompanied by a
pitying glance), I knew not to order it. Once, a waitress replied
something like "it's supposed to be lime, but I don't get it; it's not
green!". She was shocked that I ordered it.
Will, T2
wrote:
>On Sat, 21 Jul 2007 13:10:34 -0400, Susan <neve...@nomail.com>
I just opened the fridge, and took a look at that fresh Key Lime pie
from last night, when I heard the siren call..... "eat me, eat me, eat
me"... Mine looks either some faint yellow, or perhaps a faint
greenish yellow, depending upon the light. I would say probably more
yellowish that green, though.
Whilst examining the color of that very tasty pie, I had to taste a
small sample to make sure it had not gone bad overnight, being left
unattended in the fridge. ;-) So far, it seems to be holding up fairly
well, in the coldness....
Will, T2
Will, T2
wrote:
>What, no capers????
No, capers would have been good, though....
I like capers.
Will, T2
Loretta Eisenberg
radically changed, you can eat what ever you want as long as a person
counts their points.
Julie, I am wondering,since I read that you dont like many foods , what
foods do you like
Loretta Eisenberg
We have places that sell mini bagels and low carb bagels.
Will go easy on the bagel because susan is right about the number of
carbs.
Loretta
Will, T2
wrote:
>I just opened the fridge, and took a look at that fresh Key Lime pie
>from last night, when I heard the siren call..... "eat me, eat me, eat
>me"... Mine looks either some faint yellow, or perhaps a faint
>greenish yellow, depending upon the light. I would say probably more
>yellowish that green, though.
>
>Whilst examining the color of that very tasty pie, I had to taste a
>small sample to make sure it had not gone bad overnight, being left
>unattended in the fridge. ;-) So far, it seems to be holding up fairly
>well, in the coldness....
Just took another look at that pie.... I think it is slightly yellow,
and not green at all...
The green idea is the *thought* of green that comes from the typical
appearance of "Persian" limes. But Key Limes (Citrus aurantiifolia),
are not that green, anyway.... That's why, as Susan says, Key Lime
juice is yellow, not green.... Ripe Key Limes seem to be yellow, not
green.
Here is a link to a discussion of the Key Lime
http://www.keylime.com/diff.html
Wikipedia also has a brief discussion about Key Limes, and other types
of limes...
Will, T2
Priscilla Ballou
"Will, T2" <wmm...@cox.net> wrote:
> I just opened the fridge, and took a look at that fresh Key Lime pie
> from last night, when I heard the siren call..... "eat me, eat me, eat
> me"... Mine looks either some faint yellow, or perhaps a faint
> greenish yellow, depending upon the light. I would say probably more
> yellowish that green, though.
>
> Whilst examining the color of that very tasty pie, I had to taste a
> small sample to make sure it had not gone bad overnight, being left
> unattended in the fridge. ;-) So far, it seems to be holding up fairly
> well, in the coldness....
One can never be too careful!
Priscilla
Will, T2
wrote:
>Will, it freezes really well. I'd suggest cutting into portions and
>freezingthem so you won't feel obligated to eat it before it goes bad.
>Take a walk if you eat it, and test after one, not just two, hours.
>
>You sound like a man on a carb bender.
>
>Susan
Not a carb bender, but I have probably had a little more than my daily
quota... I just took only a nibble of that pie ;-) only a nibble, I
tell ya... The pie made me do it.
I shall go on a walk in a bit... The skies are partly cloudy here
today, and the temps are in the mid-70s, with gentle breezes and fresh
smelling air....
The peaceful and shady lanes around my house are calling to me. The
best part is that my back and leg sciatica problem seems to have
cleared up, at least for now.
Remember that Gershwin song about Summertime... when the livin is
easy?.... Fish are jumpin, and the cotton is high? That is the kind of
day it is right here, right now.
Will, T2
Will, T2
wrote:
>x-no-archive: yes
>
>I haven't had one yet, but I'm told these are very good:
>
>https://westernbagel.com/cgi-bin/commerce.cgi?search=action&category=PERF&keywords=all&template=products/ThePerfect10.html
>
>
>Susan
They do look good... Looks like you have to order them. I have not
noticed them in stores around here....
Will, T2
Will, T2
wrote:
>>
>> They do look good... Looks like you have to order them. I have not
>> noticed them in stores around here....
>>
>> Will, T2
>
>They have a retail store locator by state on the site. The one in my
>area only carries the 18 carb alternative bagel, so I ordered 6 packages
>of the perfect 10. It'd better be good!
>
>Susan
Just as I suspected... there is not a single retail store in the whole
state of Virginia that carries them. So, I if I am to try them out, I
have to order them from the online order desk, which I guess means
they would be coming from California.
Will, T2
Will, T2
wrote:
>They have a retail store locator by state on the site. The one in my
>area only carries the 18 carb alternative bagel, so I ordered 6 packages
>of the perfect 10. It'd better be good!
>
>Susan
The Perfect 10s do seem like the way to go...
Will, T2
Loretta Eisenberg
as from a bagel store, they are a good substitute imo
Loretta
Loretta Eisenberg
kid
Loretta
Loretta Eisenberg
population.
I am glad you enjoyed your lox and bagel did you eat the whole thing
Will
Loretta
Loretta Eisenberg
York, but on line. They sell them in California. Very popular there.
Loretta
Will, T2
Eisenberg) wrote:
>I am glad you enjoyed your lox and bagel did you eat the whole thing
>Will
Yes, I did. I ate the whole thing :-)
Will, T2
Shawn Hirn
"Will, T2" <wmm...@cox.net> wrote:
> Hello friends,
>
> Tomorrow, I am going to try something a little different, especially
> for diabetic Will, who works very hard to keep his blood sugars under
> tight rein....
>
> As some of you know, I regularly participate in a breakfast group on
> Saturdays... Tomorrow, I am in charge of the food. Being tired of the
> routine bacon, eggs, ham, biscuits, etc., I have decided to offer lox
> and bagels (two kinds) with cream cheese and dill, in addition to the
> usual eggs, ham, etc.
>
> I have also thrown into the larder some smoked speckled trout for the
> really appreciative gourmets.
>
> My strategy for diabetic Will is to enjoy the smoked fish (both salmon
> and trout), have a few nibbles of the bagels with cream cheese and
> dill, have a few eggs... and see what it does to his blood. I shall
> keep you posted about this very fun experiment tomorrow ;-)
Try whole wheat bagels. They might be a bit healthier for Will to eat.
Pumpernickle and rye are also good alternatives for diabetics who need
to have a bagel.
Alan S
<sr...@comcast.net> wrote:
>> My strategy for diabetic Will is to enjoy the smoked fish (both salmon
>> and trout), have a few nibbles of the bagels with cream cheese and
>> dill, have a few eggs... and see what it does to his blood. I shall
>> keep you posted about this very fun experiment tomorrow ;-)
>
>Try whole wheat bagels. They might be a bit healthier for Will to eat.
>Pumpernickle and rye are also good alternatives for diabetics who need
>to have a bagel.
Healthier to us is defined by the resulting BG's.
No matter what bagel option you pick - test at your peak
post-prandial. Once in a blue moon I try a half-bagel again.
Next time it will be a scooped out quarter-bagel but I'll
probably still spike.
Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraltraveloz.blogspot.com/
latest: Mossman Gorge in the Daintree Rainforest
http://loraldiabetes.blogspot.com/
latest: Self-Testing and Type 2 Management
W. Baker
: Hello friends,
: Tomorrow, I am going to try something a little different, especially
: for diabetic Will, who works very hard to keep his blood sugars under
: tight rein....
: As some of you know, I regularly participate in a breakfast group on
: Saturdays... Tomorrow, I am in charge of the food. Being tired of the
: routine bacon, eggs, ham, biscuits, etc., I have decided to offer lox
: and bagels (two kinds) with cream cheese and dill, in addition to the
: usual eggs, ham, etc.
: I have also thrown into the larder some smoked speckled trout for the
: really appreciative gourmets.
: My strategy for diabetic Will is to enjoy the smoked fish (both salmon
: and trout), have a few nibbles of the bagels with cream cheese and
: dill, have a few eggs... and see what it does to his blood. I shall
: keep you posted about this very fun experiment tomorrow ;-)
: Will, T2
Try it on Wassa bread or Ryevita. Works fo rme. I can have 3 at
breakfast, but start with two.
Wendy
johnniemccoy@
"Will, T2" <wmm...@cox.net> wrote in message
news:b0d4a3hel6i34qm12...@4ax.com...
> On Sat, 21 Jul 2007 12:00:53 -0400, Susan <neve...@nomail.com>
> wrote:
>
>>You have no idea whether you tolerated it well or not because you didn't
>>test at the one hour mark. I think that wasn't an accident. :-)
>
> Sorta... I was busy ;-)
>
> I know... It was probably in the stratosphere. That's why I say it is
> only an every now and then treat, not a regular thing.
>
> Still, it was really, really good and yummy!
>
> Will, T2
>
See!
John
DonnaB shallotpeel
> x-no-archive: yes
>
> I haven't had one yet, but I'm told these are very good:
>
> https://westernbagel.com/cgi-bin/commerce.cgi?search=action&category=PERF&keywords=all&template=products/ThePerfect10.html
The Perfect 10 Western Bagels are the primary form of bread I allow myself
since diagnosis. They are an acquired taste since they're whole wheat, lotsa
grains, a ton of protein, fiber, etc., etc. so they are not your typical H&H
bagel. Yet, I love them.
Lox? Nope, not me.
--
DonnaB reading HARRY POTTER AND THE DEATHLY HOLLOWS
"Wait, that's it? If you'd asked me this question before, then ... you
wouldn't have thought about having sex?" - Mom "Oh, no, that would have
happened, anyway!" - Joan JOAN OF ARCADIA 5-14-04
DonnaB shallotpeel
<6ni4a39a9ch96fu9v...@4ax.com>, "Will, T2" <wmm...@cox.net>
wrote:
> They do look good... Looks like you have to order them. I have not
> noticed them in stores around here....
I have to order them. I've posted about this a couple of times here before.
<G> I can repeat as needed. Minimum order is 5 or 6 packages of them. They
ship every Monday, from California, and they are fine out of the fridge, in
the fridge, and frozen. So, it works out well.
Publix here has their big brother, an Alternate Bagel, but it's not the one
with the GREAT numbers.
--
DonnaB reading HARRY POTTER AND THE DEATHLY HOLLOWS
"This dog is a freak show. He ought to be in show biz." - Wallace "You
think that's some kind of rare breed or something?" - Veronica "That or a
drunk dingo had a 3-way with an ocelot & a porcupine." - Wallace; VERONICA
MARS, 'Russkie Business', 02-22-05
johnniemccoy@
John
Chris Malcolm
> x-no-archive: yes
> I know it, Loretta, I'm a Noo Yawk Joo, too. :-)
> I just don't like it cooked.
I notice that many Americans often cook their eggs so much that the
yolks are actually cooked solid. To me that's well overcooked. I only
cook my eggs enough to cook most but not all of the white, and none
of the yolk. I find that that kind of light cooking doesn't cook any
added fish much at all.
--
Chris Malcolm c...@infirmatics.ed.ac.uk DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]
Loretta Eisenberg
sunnyside up and over easy are on the endangered list.
I personally dont like loose eggs but do like eggs benedict which I
havent had in many years.
Loretta
Will, T2
wrote:
>Susan <neve...@nomail.com> wrote:
>> x-no-archive: yes
>
>> Loretta Eisenberg wrote:
>>> Susan, lox eggs and onions have been a tradition since I was a little
>>> kid
>>>
>>> Loretta
>
>> I know it, Loretta, I'm a Noo Yawk Joo, too. :-)
>
>> I just don't like it cooked.
>
>I notice that many Americans often cook their eggs so much that the
>yolks are actually cooked solid. To me that's well overcooked. I only
>cook my eggs enough to cook most but not all of the white, and none
>of the yolk. I find that that kind of light cooking doesn't cook any
>added fish much at all.
I tend to prefer my eggs over light, or sunny side up....
Of course, scambled is OK to, as long as they are not overdone.
Will, T2
W. Baker
The government keeps telling us to cook the eggs well so the yolk is hard.
The fear is salmonella, which sometimes afflicts our eggs. I still serve
the eggs with runny yolks, but I have been frequently, publically(on the
radio or TV) warned.
Wendy
Chris Malcolm
> Chris havent they told you yet that raw eggs cause salmonella and that
> sunnyside up and over easy are on the endangered list.
I'be been told that often enough, but I've seen no evidence to suggest
that (in the UK at least) it isn't paranoia. All the cases I've ever
seen in the newspapers of poisoning from salmonella in eggs, for
example, have been of egg products which had been precooked and
stored. I've never seen any from eating eggs which had been cooked
fresh just before being eaten.
I've been very suspicious indeed of food poisoning scares by public
health authorities ever since public health officials advised us to
use plastic or glass chopping boards, and in some places made it
mandatory for public service kitchens to dump their wooden chopping
boards. It later turned out when someone got around to doing the
homework that hardwood chopping boards were actually lower in bacteria
than plastic ones, due to antibacterial agents in the wood. The whole
thing was hysteria with no proper science behind it.
In the case of raw eggs and salmonella I suspect that what has
happened is that public health officials have misunderstood the well
known fact that open raw eggs and many egg products are an excellent
culture medium for salmonella, which is quite a different thing.
(Note by the way that I'm eating UK eggs. US eggs may be different.)
Will, T2
wrote:
>Loretta Eisenberg <sassybk...@webtv.net> wrote:
I have been having them overeasy and sunnyside up for my whole life,
with no ill effects...
Will, T2
Will, T2
wrote:
>I eat over easy eggs all the time, have for decades, but I only buy cage
>free or free range omega 3 eggs that are very fresh (the white doesn't
>run when you break them into a pan).
Where do you find eggs like those, Susan?
Will, T2
W. Baker
: On Sun, 22 Jul 2007 16:47:45 -0400, Susan <neve...@nomail.com>
: wrote:
: Will, T2
I'm not Susan, but I see them both in NYC and inthe local A%P market in
upstate, NY where we summer. I can also get them at the local produce and
food store upstate and at teh farmers' market
Wendy
Alice Faber
"Will, T2" <wmm...@cox.net> wrote:
There are some supermarket brands that claim to be cage free or omega 3
enriched. All of the larger supermarkets around here have them. In
addition, Trader Joes has cage free eggs, at least according to the sign
I saw yesterday. Finally, local farm stands and farmers markets will
have local brands of cage free eggs. Given a choice, I prefer to buy
local. They're more expensive, but better, for all sorts of reasons.
--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball
Will, T2
wrote:
>I just bought Eggland's best organic eggs at Costco, but usually I buy
>others that are free range in the supermarket or natural grocery. Most
>of the stores here have more than one brand of omega 3, cage free eggs.
That's good to know... thanks. We have the same eggs at Costco here,
and the grocery we normally use has an organic section that is fairly
complete.
Yes, I have noticed a difference in some eggs as to the egg white
"standing high" and close to the yolk....
Will, T2
Alan S
They haven't told me either. Never heard that out here.
Must be a local thing. I ate "sunnyside up" in diners across
America. It was the only country I've ever been to that had
signs in the diners warning about the dangers of undercooked
food. But I still lived dangerously and survived:-)
Alan S
I've always felt that a hard yolk only occurs in an
overcooked egg. This morning's breakfast was steamed smoked
cod, with an egg in a lightly oiled cup in the steamer.
Comes out like a poached egg, without the mess, and the yolk
is that beautifully poached runny-but-almost-set
consistency.
Loretta Eisenberg
hahahaha
Loretta
kevinbe...@yahoo.ca
>
> Like pistacchio. I never liked pistacchios, probably because of the
> green thing.
>
> --
> AF
How do you feel about green eggs and ham?
kevinbe...@yahoo.ca
> I notice that many Americans often cook their eggs so much that the
> yolks are actually cooked solid. To me that's well overcooked. I only
> cook my eggs enough to cook most but not all of the white, and none
> of the yolk. I find that that kind of light cooking doesn't cook any
> added fish much at all.
Chris,
While visiting Edinburgh to pick up my MBA from Heriot-Watt U, I
stayed
at a B&B (before heading to St. Andrews for some golf!). I don't know
how
the food chain works in the UK, but your eggs and butter are
definitely
much more colourful than they are in Canada. The butter is a deep
yellow,
not the pale colour we have here, and your egg yolks seem almost
orange.
Tasted great!
I had a great time, and recommend Scotland as a vacation for all
a.s.d.'ers;
stay away from the deep fried Mars bars, though.. :}
Kevin
Alan S
A chicken may be a chicken, ignoring breed differences, but
how they are raised, the conditions they are raised in and
what they are fed can vary enormously around the world. Thus
the meat and eggs from chicken production can also vary.
Alan S
wrote:
Another one to stay away from was the chip roll I saw served
in a Stirling fish and chip shop. A large hot-dog style
roll, sliced open, buttered, then filled with hot chips
(fries to USAians) and then covered in thick brown gravy.
Hyperglycemia and a heart attack in a mouthful. You could
conduct a home OGTT with one of those.
It seemed to be lunch for a worker and was the most popular
thing being sold there while I waited for my fish to cook.
I agree about the eggs and butter, although most of Europe
was similar to the UK. Back home, there is a quite marked
difference in both colour and shell thickness between
free-range eggs and meat and battery-raised chicken
products. The eggs have thicker shells (although often a
little dirtier and need cleaning) and a richer, deeper
yellow yolk. The meat is more flavourful and has a yellowish
tinge prior to cooking. Our butter is quite yellow.
johnniemccoy@
"Loretta Eisenberg" <sassybk...@webtv.net> wrote in message
news:28096-46A...@storefull-3237.bay.webtv.net...
finished our last show at 3 AM. The club stayed open as long as anyone was
there so we had eggs benedict and martinis almost every night when we got
off. Those were the good old days...lol... young and no thoughts of
tomorrow.
John
johnniemccoy@
> with no ill effects...
>
> Will, T2
>
http://www.geocities.com/johnniemccoy/funny2.html
John
Alan S
Lovely self-portrait; I didn't realise you were only 28.
johnniemccoy@
"Alan S" <loralgtwei...@gmail.com> wrote in message
news:f9g8a393h6l90ch6b...@4ax.com...
> On Mon, 23 Jul 2007 04:22:23 GMT, "johnniemccoy@"
> <johnni...@NOSPAMhotmail.com> wrote:
>
>>
>>"Will, T2" <wmm...@cox.net> wrote in message
>>>
>>> I have been having them overeasy and sunnyside up for my whole life,
>>> with no ill effects...
>>>
>>> Will, T2
>>>
>>... me too. that's why I look this way -
>>http://www.geocities.com/johnniemccoy/funny2.html
>>
>>John
>>
> Lovely self-portrait; I didn't realise you were only 28.
>
John
DonnaB shallotpeel
<1e94a3dueb81nh903...@4ax.com>, "Will, T2" <wmm...@cox.net>
wrote:
> Thanks, Susan. One of my favorite memories from cchildhood involves
> the Key Lime pie my grandmother used to make.... Except hers had
> graham cracker crust ;-)
>
> Now that I am diabetic, I think your recipe seems healthier, though!
My grandmother used to make a lemon ice box pie with a Ritz cracker crust.
The juxtaposition of different tastes & textures was always a big taste WOW.
--
DonnaB
06-07-06 Diagnosis T2 hbA1C 8.1, D&E & Metformin 500mg
..................09-11-06 hbA1C 5.0
..................12-20-06 hbA1C 5.2
..................05-18-07 hbA1C 5.3
"So, when I suggested a Treasury estimate, I guess I assumed we told the
Treasury Secretary, head of all federal tax policy, what in the name of
Alexander Hamilton we were doing!??!" - CJ, WEST WING, 11-03-04
Will, T2
<johnni...@NOSPAMhotmail.com> wrote:
Oh my... The poster boy for over easy eggs... ;-)
Will, T2
DonnaB shallotpeel
<5ggqsgF...@mid.individual.net>, Chris Malcolm <c...@holyrood.ed.ac.uk>
wrote:
> I notice that many Americans often cook their eggs so much that the
> yolks are actually cooked solid. To me that's well overcooked. I only
> cook my eggs enough to cook most but not all of the white, and none
> of the yolk. I find that that kind of light cooking doesn't cook any
> added fish much at all.
I like eggs different ways - over easy, over medium, solid yolk, scrambled,
... hard boiled, ...
Why do I have to just like one kind of fried egg? <BG>
--
DonnaB
06-07-06 Diagnosis T2 hbA1C 8.1, D&E & Metformin 500mg
..................09-11-06 hbA1C 5.0
..................12-20-06 hbA1C 5.2
..................05-18-07 hbA1C 5.3
"One of television's great contributions is that it brought murder back into
the home where it belongs. Seeing a murder on television can be good
therapy. It can help work off one's antagonisms. If you have no antagonisms
the commercials will give you some." - Alfred Hitchcock
Chris Malcolm
> Chris, are you telling me a chicken isnt a chicken all over the world.
> hahahaha
They certainly aren't. Have you seen what the chickens in a factory
"farm" look like? They taste a lot different too! Same goes for
eggs. And the regulations about the conditions, what they can be fed,
medicated with, and so on, differ a lot between different
countries. Then there's the different breeds.
I don't think the US actually tries to export any of its chickens to
the EU, but the EU won't accept imported US beef because they consider
it a health hazard due to the levels of hormones and antibiotics in
the meat, and at least until recently the US wouldn't accept imported
UK beef because of mad cow disease, or many French cheeses because of
bacteria levels.
Loretta Eisenberg
for how good you look
Loretta
W. Baker
: In alt.support.diabetes on Sat, 21 Jul 2007 11:28:51 -0400 in Msg.#
: > Thanks, Susan. One of my favorite memories from cchildhood involves
: > the Key Lime pie my grandmother used to make.... Except hers had
: > graham cracker crust ;-)
: >
: > Now that I am diabetic, I think your recipe seems healthier, though!
: My grandmother used to make a lemon ice box pie with a Ritz cracker crust.
: The juxtaposition of different tastes & textures was always a big taste WOW.
: --
: DonnaB
Speaking of Ritz Crackers, does anyone remember that recipe on the Ritz
box for "Mock apple pie" filled with rRitz Crackers? I neer tried it.
did anyone else ever taste it?
Wendy
bj
news:f82m6p$ble$4...@reader2.panix.com...
>
> Speaking of Ritz Crackers, does anyone remember that recipe on the Ritz
> box for "Mock apple pie" filled with rRitz Crackers? I neer tried it.
> did anyone else ever taste it?
>
I've never had it, but I think I saw it printed in the paper not long ago --
maybe Heloise's column? I know it sounded very odd, as in "does this really
fool people???"
bj
Cheri
bj wrote in message ...
I used to have a recipe years ago for using Ritz Crackers with
eggplant to simulate oyster pie which was quite good and really did
taste like oysters, but I've never tried the Mock apple pie.
Cheri
Chris Malcolm
> Will, T2 wrote:
>> Where do you find eggs like those, Susan?
> I just bought Eggland's best organic eggs at Costco, but usually I buy
> others that are free range in the supermarket or natural grocery. Most
> of the stores here have more than one brand of omega 3, cage free eggs.
> As to the freshness, it's night and day compared to regular supermarket
> eggs. For one thing, it's very hard to peel a fresh egg after it's been
> hard boiled. For another, when broken into a pan, the white on a fresh
> egg stands high on the yolk and stays close to it, whereas older egg
> whites run like water all over the pan.
I think there may be more to it than pure age. When unhealthy animals
die for example, they tend to rot more quickly than healthy ones. The
same is true of blood taken from seriously ill people compared to
healthy blood. I've noticed that the kind of runny whites you talk
about often go along with other characteristics that I regard as signs
of poor health or nutrition, such as poor colour of yolk, easily
broken yolk, and thin fragile shells.
W. Baker
Tghat may be the case, bu teggs, from any chicken, as they age sit lower
and lower in teh pan as the whites become more liquid. It is just the
natural progresion of egg aging. learned tht in 6th grade (11 years old)
and we did some simpe experiments to see if wht we had been told ws so.
It was!
Wendy
Chris Malcolm
> Chris Malcolm <c...@holyrood.ed.ac.uk> wrote:
> : Susan <neve...@nomail.com> wrote:
> : > Will, T2 wrote:
> : >> Where do you find eggs like those, Susan?
> : > I just bought Eggland's best organic eggs at Costco, but usually I buy
> : > others that are free range in the supermarket or natural grocery. Most
> : > of the stores here have more than one brand of omega 3, cage free eggs.
> : > As to the freshness, it's night and day compared to regular supermarket
> : > eggs. For one thing, it's very hard to peel a fresh egg after it's been
> : > hard boiled. For another, when broken into a pan, the white on a fresh
> : > egg stands high on the yolk and stays close to it, whereas older egg
> : > whites run like water all over the pan.
> : I think there may be more to it than pure age. When unhealthy animals
> : die for example, they tend to rot more quickly than healthy ones. The
> : same is true of blood taken from seriously ill people compared to
> : healthy blood. I've noticed that the kind of runny whites you talk
> : about often go along with other characteristics that I regard as signs
> : of poor health or nutrition, such as poor colour of yolk, easily
> : broken yolk, and thin fragile shells.
> Tghat may be the case, bu teggs, from any chicken, as they age sit lower
> and lower in teh pan as the whites become more liquid. It is just the
> natural progresion of egg aging. learned tht in 6th grade (11 years old)
> and we did some simpe experiments to see if wht we had been told ws so.
> It was!
Of course it was. I'm not suggesting age isn't a factor. I'm
suggesting it's not the only factor. You can prove that by experiment
by taking eggs of the same age from different sources.
Now I come to think of it, the same is true of people. There's more to
our physical condition too than just our chronological age :-)