fried egg, surrounded by fried bread
Sara Lorimer
an egg in the middle, resulting in.... what?
(I ask because I just found out that my husband's family has a name for
this dish that is Just Plain Wrong to me, and am curious if anyone else
will come up with it.)
--
SML,
who had two for breakfast
mUs1Ka
news:1igpwi1.1j6zq2kv76fb4N%SL...@DELETEcolumbia.edu...
> You take a piece of bread and cut out a circle. You fry the bread, with
> an egg in the middle, resulting in.... what?
>
> (I ask because I just found out that my husband's family has a name for
> this dish that is Just Plain Wrong to me, and am curious if anyone else
> will come up with it.)
>
I'm betting they called it "Toad in the hole". I have never had this dish so
have no name for it.
--
Ray
UK
Django Cat
> > You take a piece of bread and cut out a circle. You fry the bread,
> > with an egg in the middle, resulting in.... what?
> >
> > (I ask because I just found out that my husband's family has a name
> > for this dish that is Just Plain Wrong to me, and am curious if
> > anyone else will come up with it.)
> >
>
> I'm betting they called it "Toad in the hole". I have never had this
> dish so have no name for it.
It may be Toad in the Hole, but not as we know it, Jim.
DC
--
Mercellus Bohren
in utero?
R H Draney
>
>You take a piece of bread and cut out a circle. You fry the bread, with
>an egg in the middle, resulting in.... what?
>
>(I ask because I just found out that my husband's family has a name for
>this dish that is Just Plain Wrong to me, and am curious if anyone else
>will come up with it.)
"Picture-frame egg", but we always made them with rectangular holes....r
--
What good is being an executive if you never get to execute anyone?
contrex
> (I ask because I just found out that my husband's family has a name for
> this dish that is Just Plain Wrong to me, and am curious if anyone else
> will come up with it.)
Moon over Miami eggs? Gas house eggs?
According to Wikipedia, this is often called "Egg in the basket", but
several other names are mentioned.
http://en.wikipedia.org/wiki/Egg_in_the_basket
Extract follows:
"This dish was famously featured in the 1941 Betty Grable movie Moon
Over Miami, earning it the name "moon-over-miami" eggs (although it
was referred to in the film as "gas house eggs").
It later made a notable appearance in the 1987 film Moonstruck, and
several recipes for the dish have since been named "Moonstruck
Eggs"[1].
The dish also appeared in the 2006 V for Vendetta film as "eggy in the
basket" and made appearances in Pure Pwnage, being referred to as a
very delicious breakfast.
Musician Brian Wilson said in 1965: "I love "egg-in-the-hole". It's
about the only thing I can cook, but it is great. You pinch out the
center of a piece of bread, butter it, place it in a frying pan and
put a raw egg in the hole. The entire thing cooks together and is
very, very tasty." [2]
Musician Rob Crow composed the song "Eggy in a Bready II" in honor of
the dish. The song was recorded by Crow's band Heavy Vegetable for
their 1994 release The Amazing Undersea Adventures of Aqua Kitty and
Friends. The lyrics of the song outline the ingredients and implements
necessary for preparing the dish.
Top Gear's Richard Hammond mentioned Egg in the basket, without
exactly knowing what it was, on BBC Radio 2's breakfast show on Bank
Holiday Monday in August 2007. His wife, Mindy, made the dish for him
and Hammond was unsure whether it was a real dish or something just
made up by his wife. He was educated by listeners of the show about
what it is.
In the sitcom Friends, Joey regularly makes this dish for Chandler and
is distraught when he discovers Chandler enjoying a different type of
egg dish made by his new roommate Eddie. The eggs become a metaphor
for Joey's having left Chandler to move into a new apartment."
Lars Eighner
<1igpwi1.1j6zq2kv76fb4N%SL...@DELETEcolumbia.edu>,
the lovely and talented Sara Lorimer
broadcast on alt.usage.english:
> You take a piece of bread and cut out a circle. You fry the bread, with
> an egg in the middle, resulting in.... what?
A hole-in-one.
> (I ask because I just found out that my husband's family has a name for
> this dish that is Just Plain Wrong to me, and am curious if anyone else
> will come up with it.)
--
Lars Eighner <http://larseighner.com/> use...@larseighner.com
Countdown: 254 days to go.
tony cooper
Lorimer) wrote:
>You take a piece of bread and cut out a circle. You fry the bread, with
>an egg in the middle, resulting in.... what?
>
>(I ask because I just found out that my husband's family has a name for
>this dish that is Just Plain Wrong to me, and am curious if anyone else
>will come up with it.)
There's supposed to be name? I see where it's called "Egg the Hole",
but I've never felt compelled to have a name for it. It's one of the
few things I can cook.
--
Tony Cooper - Orlando, Florida
Dan S.
The morning after pill?
Mike Lyle
> You take a piece of bread and cut out a circle. You fry the bread,
> with an egg in the middle, resulting in.... what?
>
> (I ask because I just found out that my husband's family has a name
> for this dish that is Just Plain Wrong to me, and am curious if
> anyone else will come up with it.)
Didn't we have this a few months back? Nop name in our family, but the
late Fanny Craddock said they used to call them "curate's eyes", but you
needed to take some of her statements with a grain of salt.
--
Mike.
** Posted from http://www.teranews.com **
Fred Springer
> You take a piece of bread and cut out a circle. You fry the bread, with
> an egg in the middle, resulting in.... what?
>
> (I ask because I just found out that my husband's family has a name for
> this dish that is Just Plain Wrong to me, and am curious if anyone else
> will come up with it.)
>
Arcadian Rises
[...]
> "Picture-frame egg", but we always made them with rectangular holes....
Yuck! they must taste awful.
The natural shape of albumen spread out on hot oil (or butter) is
somehow ovoid, so the hole should be round. How would you like a peach
or an avocado shaped like a cube?
the Omrud
Pity. There's a great deal of pleasure to be had from cooking. Tonight
I cooked pan-fried patridge garnished with and lardons and mushrooms,
with with a broth of barley and peas. Yum.
--
David
Barbara Bailey
@text.news.virginmedia.com:
That sounds lovely. I'm doing pierogis and smoked thuringer. The sausage
soup simmering will go for another hour or so, then I'll add the noodles
and shortly after that, ladle it off into storage containers for freezing.
the Omrud
> the Omrud <usenet...@gEXPUNGEmail.com> wrote in news:j2pVj.1487$DZ6.175
> @text.news.virginmedia.com:
>
>> tony cooper wrote:
>>> On Sat, 10 May 2008 09:20:33 -0700, SL...@DELETEcolumbia.edu (Sara
>>> Lorimer) wrote:
>>>
>>>> You take a piece of bread and cut out a circle. You fry the bread, with
>>>> an egg in the middle, resulting in.... what?
>>>>
>>>> (I ask because I just found out that my husband's family has a name for
>>>> this dish that is Just Plain Wrong to me, and am curious if anyone else
>>>> will come up with it.)
>>> There's supposed to be name? I see where it's called "Egg the Hole",
>>> but I've never felt compelled to have a name for it. It's one of the
>>> few things I can cook.
>> Pity. There's a great deal of pleasure to be had from cooking. Tonight
>> I cooked pan-fried patridge garnished with and lardons and mushrooms,
>> with with a broth of barley and peas. Yum.
>
> That sounds lovely.
It was. Summer has finally popped into Cheshire, no doubt for a brief
visit, but we were able to eat in the garden for the first time this year.
> I'm doing pierogis and smoked thuringer. The sausage
> soup simmering will go for another hour or so, then I'll add the noodles
> and shortly after that, ladle it off into storage containers for freezing.
Also sounds delicious. I'm very partial to sausage of all types.
--
David
Barbara Bailey
I'm extrordinarily fortunate to have a fine sausage shop nearby. If they
don't have it, they can, and will, order it for me. The lovely lady who
founded it back in 1953 is celebrating her 103rd birthday tomorrow. I
wish I could find an equally reliable source for fowl, but none of the
gamebirs are anywhere to be found, and duck is an off-and-on proposition.
Oh, and the egg-thing that started this whole thread? Eggs in a basket
for me.
NapalmHeart
"Dan S." <danUNDERscoreGO...@sbcglobal.net> wrote in message
news:mn.53ea7d858...@sbcglobal.net...
Chris Bellomy
Gas House Eggs.
John Varela
(in article <oAoVj.98892$SY5....@newsfe13.ams2>):
"Little top hat" in this family. So called because the circle cut out of the
middle of the bread is placed on top of the yolk.
--
John Varela
Trade NEW lamps for OLD for email.
Pat Durkin
"Barbara Bailey" <rabr...@yayhu.comm> wrote in message
news:Xns9A9AB28142E94r...@194.177.96.78...
The nuns at the orphanage put slices of bread in buttered muffin tins,
popped an egg in each and baked them. They called those "coddled" eggs.
But your "eggs in a basket" sounds like a better name for them.
Most dictionaries describe "coddled" in the same way that I would
describe "poached". However:
30 Moby Thesaurus words for "coddled":
baked, boiled, braised, broiled, browned, cooked, curried, deviled,
fired, fricasseed, fried, grilled, heated, indulged, oven-baked,
pampered, pan-broiled, parboiled, poached, roast, roasted, sauteed,
scalloped, seared, shirred, spoiled, spoiled rotten, steamed,
stewed, toasted
http://www.freedictionary.org/?Query=coddled
The above citation is rather broad, with no allowances for regional
variations or usage translations from other languages.
Roland Hutchinson
This reminds me of an old dog food add with the tagline "How do they get a
square meal into a round can?" spoken by a animated-cartoon dog whose mouth
assumed the shapes described as he said the words.
--
Roland Hutchinson Will play viola da gamba for food.
NB mail to my.spamtrap [at] verizon.net is heavily filtered to
remove spam. If your message looks like spam I may not see it.
Dennis J
ABBA songs and you had to say????...
Circle bread is what my toddlers call it...
---
"the Democrat and Republican parties are destroying our country right now,They're destroying our political process." Jesse Ventura
"Education is the progressive discover of our own Ignorance" Will Durant
"people who read the Tabloids deserve to be lied to" Jerry Sienfeld
"One can't have a sense of perspective without a sense of Humor"
"Don't waste a minute not being happy. If one window closes, run to the next window - or break down a door." -- Brooke Shields
"the Glass is not only half full, it has been delicious so far!!" -- ME
To reply, SCRAPE off the end bits.
R H Draney
Why should the shape of a food have anything to do with how it tastes?...
http://www.oneinchpunch.net/wordpress/wp-content/uploads/2007/07/square-watermelon.jpg
As for the egg, the natural shape of a liquid is the shape of whatever container
it's put into....r
Sara Lorimer
> Sara Lorimer wrote:
> > You take a piece of bread and cut out a circle. You fry the bread,
> > with an egg in the middle, resulting in.... what?
> >
> > (I ask because I just found out that my husband's family has a name
> > for this dish that is Just Plain Wrong to me, and am curious if
> > anyone else will come up with it.)
>
> Didn't we have this a few months back?
Ah, sorry -- I've been busy the past year or so, and missed a lot of
threads.
--
SML
Sara Lorimer
Mais non. They call it a Shirley Temple. The Interweb shows they're not
the only ones to do so.
I became quite indignant this morning when I was informed of this --
it's just _wrong_. A Shirley Temple is a drink for a five-year-old who
is up past her bedtime, in a restaurant, with her parents, damn it.
--
SML
Ed
news:3hec2415epogjj0s3...@4ax.com:
> hey, Mercellus Bohren <merce...@yahoo.com>, all the best songs are
> ABBA songs and you had to say????...
>
>>On May 10, 11:20 am, SL...@DELETEcolumbia.edu (Sara Lorimer) wrote:
>>> You take a piece of bread and cut out a circle. You fry the bread,
>>> with an egg in the middle, resulting in.... what?
>>>
>>> (I ask because I just found out that my husband's family has a name
>>> for this dish that is Just Plain Wrong to me, and am curious if
>>> anyone else will come up with it.)
>>>
>>> --
>>> SML,
>>> who had two for breakfast
>>
>>in utero?
>
> Circle bread is what my toddlers call it...
> ---
It is a toad-in-a-hole in my family.
--
"So convenient a thing it is to be a reasonable creature, since it enables
one to find or make a reason for everything one has a mind to do"
Benjamin Franklin
Arcadian Rises
> Arcadian Rises filted:
>
>
>
> >On May 10, 1:44=EF=BF=BDpm, R H Draney <dadoc...@spamcop.net> wrote:
>
> >[...]
> >> "Picture-frame egg", but we always made them with rectangular holes....
>
> >Yuck! they must taste awful.
>
> >The natural shape of albumen spread out on hot oil (or butter) is
> >somehow ovoid, so the hole should be round. How would you like a peach
> >or an avocado shaped like a cube?
>
> Why should the shape of a food have anything to do with how it tastes?...
Because of neurological synesthesia, which is involuntary in most
cases, but in my case is deliberate.
> http://www.oneinchpunch.net/wordpress/wp-content/uploads/2007/07/squa...
Those melons look good for packing in cubic boxes. I hope they lack
seeds, which would be useless anyway, since they're genetically
engineered.
DB Ruberto
> Dennis J <drju...@verizon.netSCRAPE.COM> wrote in
> news:3hec2415epogjj0s3...@4ax.com:
>
>> hey, Mercellus Bohren <merce...@yahoo.com>, all the best songs are
>> ABBA songs and you had to say????...
>>
>>> On May 10, 11:20 am, SL...@DELETEcolumbia.edu (Sara Lorimer) wrote:
>>>> You take a piece of bread and cut out a circle. You fry the bread,
>>>> with an egg in the middle, resulting in.... what?
>>>>
>>>> (I ask because I just found out that my husband's family has a name
>>>> for this dish that is Just Plain Wrong to me, and am curious if
>>>> anyone else will come up with it.)
>>>>
>>>> --
>>>> SML,
>>>> who had two for breakfast
>>> in utero?
>> Circle bread is what my toddlers call it...
>> ---
>
> It is a toad-in-a-hole in my family.
>
Eggie in a basket, is what I think they called in V for Vendetta...
Mookie
Stupot
> You take a piece of bread and cut out a circle. You fry the bread, with
> an egg in the middle, resulting in.... what?
>
> (I ask because I just found out that my husband's family has a name for
> this dish that is Just Plain Wrong to me, and am curious if anyone else
> will come up with it.)
>
--
Stupot http://insignity.blogspot.com
Amethyst Deceiver
<usenet...@gEXPUNGEmail.com> wrote:
>tony cooper wrote:
>> There's supposed to be name? I see where it's called "Egg the Hole",
>> but I've never felt compelled to have a name for it. It's one of the
>> few things I can cook.
>
>Pity. There's a great deal of pleasure to be had from cooking. Tonight
>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>with with a broth of barley and peas. Yum.
Pan-fried? Why not just fried, since that's the default?
--
Linz
Wet Yorks via Cambridge, York, London and Watford
My accent may vary
Oleg Lego
On Sat, 10 May 2008 09:20:33 -0700, Sara Lorimer posted:
>You take a piece of bread and cut out a circle. You fry the bread, with
>an egg in the middle, resulting in.... what?
>
>(I ask because I just found out that my husband's family has a name for
>this dish that is Just Plain Wrong to me, and am curious if anyone else
>will come up with it.)
That's a One-eyed Chinaman, and is properly served with the eye
closed, by frying the part removed to make the hole, and placing on
top of the egg before serving.
--
roses are #FF0000
violets are #0000FF
all my base
are belong to you
Oleg Lego
On Sun, 11 May 2008 02:27:41 GMT, Ed posted:
>Dennis J <drju...@verizon.netSCRAPE.COM> wrote in
>news:3hec2415epogjj0s3...@4ax.com:
>
>> hey, Mercellus Bohren <merce...@yahoo.com>, all the best songs are
>> ABBA songs and you had to say????...
>>
>>>On May 10, 11:20 am, SL...@DELETEcolumbia.edu (Sara Lorimer) wrote:
>>>> You take a piece of bread and cut out a circle. You fry the bread,
>>>> with an egg in the middle, resulting in.... what?
>>>>
>>>> (I ask because I just found out that my husband's family has a name
>>>> for this dish that is Just Plain Wrong to me, and am curious if
>>>> anyone else will come up with it.)
>>>>
>>>> --
>>>> SML,
>>>> who had two for breakfast
>>>
>>>in utero?
>>
>> Circle bread is what my toddlers call it...
>> ---
>
>It is a toad-in-a-hole in my family.
So what would you call the following, if not toad-in-the-hole??
1 1/2 cup skim milk
1 cup + 2 tbsp flour
3 eggs
1/4 tsp salt
15 oz. cooked sausage (I like veal sausage for this)
Combine milk, flour, eggs and salt
Chill 1 hour
Pre-heat oven to 400F
Oil baking dish (margarine or olive oil)
Lay sausage pieces in bottom of pan (1 layer)
Pour in egg mixture\Bake 25-30 minutes
Note: The chilling is essential for the proper texture.
Nick
That's roughly what I'd call toad in THE hole, but my recipe stresses
the importance of getting the dish really hot before pouring the batter in.
the Omrud
> The nuns at the orphanage put slices of bread in buttered muffin tins,
> popped an egg in each and baked them. They called those "coddled" eggs.
> But your "eggs in a basket" sounds like a better name for them.
>
> Most dictionaries describe "coddled" in the same way that I would
> describe "poached". However:
> 30 Moby Thesaurus words for "coddled":
> baked, boiled, braised, broiled, browned, cooked, curried, deviled,
> fired, fricasseed, fried, grilled, heated, indulged, oven-baked,
> pampered, pan-broiled, parboiled, poached, roast, roasted, sauteed,
> scalloped, seared, shirred, spoiled, spoiled rotten, steamed,
> stewed, toasted
> http://www.freedictionary.org/?Query=coddled
The proper way to coddle eggs is in an egg coddler. TonyC has a Royal
Worcester egg coddler, although like most of us he's probably never used
it for coddling any eggs.
I don't have a name for this egg in bread stuff as I've never made or
eaten it.
--
David
HVS
>
> On Sun, 11 May 2008 02:27:41 GMT, Ed posted:
>
>> Dennis J <drju...@verizon.netSCRAPE.COM> wrote in
>> news:3hec2415epogjj0s3...@4ax.com:
>>
>>> hey, Mercellus Bohren <merce...@yahoo.com>, all the best
>>> songs are ABBA songs and you had to say????...
>>>
>>>> On May 10, 11:20 am, SL...@DELETEcolumbia.edu (Sara Lorimer)
>>>> wrote:
>>>>> You take a piece of bread and cut out a circle. You fry the
>>>>> bread, with an egg in the middle, resulting in.... what?
>>>>>
>>>>> (I ask because I just found out that my husband's family has
>>>>> a name for this dish that is Just Plain Wrong to me, and am
>>>>> curious if anyone else will come up with it.)
>>>>>
>>>>> --
>>>>> SML,
>>>>> who had two for breakfast
>>>>
>>>> in utero?
>>>
>>> Circle bread is what my toddlers call it...
>>> ---
>>
>> It is a toad-in-a-hole in my family.
>
> So what would you call the following, if not toad-in-the-hole??
Is the difference in article perhaps significant? (He didn't say
it was toad-in-"the"-hole.)
--
Cheers, Harvey
CanEng and BrEng, indiscriminately mixed
Django Cat
> >
> > I'm betting they called it "Toad in the hole". I have never had
> > this dish so have no name for it.
>
> Mais non. They call it a Shirley Temple. The Interweb shows they're
> not the only ones to do so.
>
> I became quite indignant this morning when I was informed of this --
> it's just wrong. A Shirley Temple is a drink for a five-year-old who
> is up past her bedtime, in a restaurant, with her parents, damn it.
Well yes, I know the feeling. A Toad in the Hole is sausages embedded
in Yorkshire Pudding batter.
DC
--
R H Draney
>
>On Sat, 10 May 2008 22:09:19 GMT, the Omrud
><usenet...@gEXPUNGEmail.com> wrote:
>>
>>Pity. There's a great deal of pleasure to be had from cooking. Tonight
>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>with with a broth of barley and peas. Yum.
>
>Pan-fried? Why not just fried, since that's the default?
I take nothing for granted in this area...in my kitchen, oven- is the default
frying....r
the Omrud
> On Sat, 10 May 2008 22:09:19 GMT, the Omrud
> <usenet...@gEXPUNGEmail.com> wrote:
>
>> tony cooper wrote:
>
>>> There's supposed to be name? I see where it's called "Egg the Hole",
>>> but I've never felt compelled to have a name for it. It's one of the
>>> few things I can cook.
>> Pity. There's a great deal of pleasure to be had from cooking. Tonight
>> I cooked pan-fried patridge garnished with and lardons and mushrooms,
>> with with a broth of barley and peas. Yum.
>
> Pan-fried? Why not just fried, since that's the default?
I wondered long and hard about this. "Fried" in UK English sounds so
greasy.
--
David
Mike Barnes
>On Sat, 10 May 2008 22:09:19 GMT, the Omrud
><usenet...@gEXPUNGEmail.com> wrote:
>
>>tony cooper wrote:
>
>>> There's supposed to be name? I see where it's called "Egg the Hole",
>>> but I've never felt compelled to have a name for it. It's one of the
>>> few things I can cook.
>>
>>Pity. There's a great deal of pleasure to be had from cooking. Tonight
>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>with with a broth of barley and peas. Yum.
>
>Pan-fried? Why not just fried, since that's the default?
"Default"? What are the other options?
--
Mike Barnes
Cheshire, England
Mike Barnes
>You take a piece of bread and cut out a circle. You fry the bread, with
>an egg in the middle, resulting in.... what?
It's not a dish I've come across. How big a hole, by the way? Large
enough for the yolk? (leaving the white rather a long way from the heat)
or large enough for the whole egg? (leaving not very much bread at all).
My preference is for them to be fried independently and the fried egg
placed on the fried bread on the plate. That way any spilt yolk ends up
on the bread, with no wastage.
tony cooper
We have two. I have never used them to coddle and egg, but my wife
has. My usage has been to eat the coddled eggs. My wife is the cook
of the family. In the years we've owned them, I would say they've
been used an average of two to three times a year.
The use invariably coincides with cleaning the cupboard where they are
kept. She notices them and thinks we ought to use them. Then she
puts them back and forgets about them until the next cleaning.
--
Tony Cooper - Orlando, Florida
tony cooper
<mikeb...@bluebottle.com> wrote:
>In alt.usage.english, Sara Lorimer wrote:
>>You take a piece of bread and cut out a circle. You fry the bread, with
>>an egg in the middle, resulting in.... what?
>
>It's not a dish I've come across. How big a hole, by the way?
The hole is the size of the drinking glass chosen to cut out the hole.
> Large
>enough for the yolk? (leaving the white rather a long way from the heat)
>or large enough for the whole egg? (leaving not very much bread at all).
>
>My preference is for them to be fried independently and the fried egg
>placed on the fried bread on the plate. That way any spilt yolk ends up
>on the bread, with no wastage.
--
Wood Avens
Wait, you mean she cleans out the cupboard two or three times a year?
Respect!
--
Katy Jennison
spamtrap: remove the first two letters after the @
Jeffrey Turner
>
>
> Tonight
> I cooked pan-fried patridge garnished with and lardons and mushrooms,
> with with a broth of barley and peas. Yum.
But what do you call it?
--Jeff
--
Take up the White Man's burden--
Send forth the best ye breed--
Go bind your sons to exile
To serve your captives' need;
[...]
Take up the White Man's burden--
The savage wars of peace--
Fill full the mouth of Famine
And bid the sickness cease;
And when your goal is nearest
The end for others sought,
Watch sloth and heathen Folly
Bring all your hopes to nought.
[...]
Take up the White Man's burden--
And reap his old reward:
The blame of those ye better,
The hate of those ye guard--
The cry of hosts ye humour
(Ah, slowly!) toward the light:--
"Why brought he us from bondage,
Our loved Egyptian night?"
--Rudyard Kipling, "The White Man's Burden," 1899
Jeffrey Turner
> On Sat, 10 May 2008 22:09:19 GMT, the Omrud
> <usenet...@gEXPUNGEmail.com> wrote:
>
>
>>tony cooper wrote:
>
>
>>>There's supposed to be name? I see where it's called "Egg the Hole",
>>>but I've never felt compelled to have a name for it. It's one of the
>>>few things I can cook.
>>
>>Pity. There's a great deal of pleasure to be had from cooking. Tonight
>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>with with a broth of barley and peas. Yum.
>
> Pan-fried? Why not just fried, since that's the default?
Marketing.
Goro
> On May 10, 11:20 am, SL...@DELETEcolumbia.edu (Sara Lorimer) wrote:
>
> > You take a piece of bread and cut out a circle. You fry the bread, with
> > an egg in the middle, resulting in.... what?
>
> > this dish that is Just Plain Wrong to me, and am curious if anyone else
> > will come up with it.)
>
> > --
> > SML,
> > who had two for breakfast
http://en.wikipedia.org/wiki/Egg_in_the_basket
-goro-
Goro
> Oleg Lego wrote:
> > On Sun, 11 May 2008 02:27:41 GMT, Ed posted:
>
> >>news:3hec2415epogjj0s3...@4ax.com:
>
> >>> hey, Mercellus Bohren <mercell...@yahoo.com>, all the best songs are
http://en.wikipedia.org/wiki/Toad_in_the_hole
vs
http://en.wikipedia.org/wiki/Egg_in_the_basket
Not sure you could confuse the two...
-goro-
Jeffrey Turner
> Pat Durkin wrote:
>
>> The nuns at the orphanage put slices of bread in buttered muffin tins,
>> popped an egg in each and baked them. They called those "coddled"
>> eggs. But your "eggs in a basket" sounds like a better name for them.
>>
>> Most dictionaries describe "coddled" in the same way that I would
>> describe "poached". However:
>> 30 Moby Thesaurus words for "coddled":
>> baked, boiled, braised, broiled, browned, cooked, curried, deviled,
>> fired, fricasseed, fried, grilled, heated, indulged, oven-baked,
>> pampered, pan-broiled, parboiled, poached, roast, roasted, sauteed,
>> scalloped, seared, shirred, spoiled, spoiled rotten, steamed,
>> stewed, toasted
>> http://www.freedictionary.org/?Query=coddled
>
> The proper way to coddle eggs is in an egg coddler.
Eggs shouldn't be coddled, they should be made to stand on their own two
feet like everybody else. Harumph!
the Omrud
> the Omrud wrote:
>>
>>
>> Tonight
>> I cooked pan-fried patridge garnished with and lardons and mushrooms,
>> with with a broth of barley and peas. Yum.
>
> But what do you call it?
I'm from the Midlands, so I called it "tea".
--
David
Mike Lyle
> tony cooper wrote:
[...]
>>
>> There's supposed to be name? I see where it's called "Egg the Hole",
>> but I've never felt compelled to have a name for it. It's one of the
>> few things I can cook.
>
> Pity. There's a great deal of pleasure to be had from cooking.
> mushrooms, with with a broth of barley and peas. Yum.
So much nicer than, for example, Encyclopedia-Britannica-fried
partridge, or alarm-clock-fried partridge, I find.
--
Mike.
** Posted from http://www.teranews.com **
Mike Lyle
> Mike Lyle <mike_l...@REMOVETHISyahoo.co.uk> wrote:
>
>> Sara Lorimer wrote:
>>> You take a piece of bread and cut out a circle. You fry the bread,
>>> with an egg in the middle, resulting in.... what?
>>>
>>> (I ask because I just found out that my husband's family has a name
>>> for this dish that is Just Plain Wrong to me, and am curious if
>>> anyone else will come up with it.)
>>
>
> Ah, sorry -- I've been busy the past year or so, and missed a lot of
> threads.
Good God! It wasn't a criticism, just an observation. Recirculation in
a.u.e. usually brings up new stuff.
the Omrud
Mock as ye may, I retain some attachment to "pan-fried". The image of
"fried partidge" in my mind is not a pleasant one.
--
David
HVS
It does rather bring electricity pylons to mind, rather than stove-
top cooking.
Sara Lorimer
> --Jeff
I'm behind, as usual, so maybe this is already covered elsethread. But
in case it isn't: your .sig is ridiculously long.
--
SML
HVS
Agreed.
Amethyst Deceiver
Deep-fried and dry-fried.
--
Linz
Wet Yorks via Cambridge, York, London and Watford
My accent may vary
Amethyst Deceiver
<usenet...@gEXPUNGEmail.com> wrote:
There's always saute!
Amethyst Deceiver
You beat me to it.
Athel Cornish-Bowden
> mUs1Ka <mUs...@NOSPAMexcite.com> wrote:
>
>> "Sara Lorimer" <SL...@DELETEcolumbia.edu> wrote in message
>> news:1igpwi1.1j6zq2kv76fb4N%SL...@DELETEcolumbia.edu...
>>> You take a piece of bread and cut out a circle. You fry the bread, with
>>> an egg in the middle, resulting in.... what?
>>>
>>> (I ask because I just found out that my husband's family has a name for
>>> this dish that is Just Plain Wrong to me, and am curious if anyone else
>>> will come up with it.)
>>>
>>
>> I'm betting they called it "Toad in the hole". I have never had this dish so
>> have no name for it.
>
> Mais non. They call it a Shirley Temple. The Interweb shows they're not
> the only ones to do so.
>
> I became quite indignant this morning when I was informed of this --
> it's just _wrong_. A Shirley Temple is a drink for a five-year-old who
> is up past her bedtime, in a restaurant, with her parents, damn it.
It is also (or used to be) the name of a Chinese restaurant in Shirley,
a suburb of Solihull.
--
athel
jerry_f...@yahoo.com
wrote:
> On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>
> >tony cooper wrote:
> >> There's supposed to be name? I see where it's called "Egg the Hole",
> >> but I've never felt compelled to have a name for it. It's one of the
> >> few things I can cook.
>
> >Pity. There's a great deal of pleasure to be had from cooking. Tonight
> >I cooked pan-fried patridge garnished with and lardons and mushrooms,
> >with with a broth of barley and peas. Yum.
Am I the only one who wants to know whether there was a garnish before
the lardons and mushrooms?
> Pan-fried? Why not just fried, since that's the default?
"Fried chicken" means deep-fried, so I'm not sure "pan-fried" is the
default for partridge.
--
Jerry "deep" Friedman
Paul Wolff
variables right. I used, for replicable test purposes, some regular
sized squarish sliced bread (brown, Hovis brand) that we keep in the
freezer for emergency rations.
The first error was not to allow it to defrost naturally, but to speed
this up in the toaster on defrost setting which turned out to be a
longer timing for toasting frozen bread.
Next, the hole had to be smaller than I wanted, in order to keep the
bread in one piece. The egg had no chance of fitting into such a small
space and spilt out over the upper surface of the bread/toast.
By the time the egg-white had set, the base of the bread and of the egg
was really overcooked. There was no hot fat to spoon over it to cook it
from above.
But it was liked by the test panel nonetheless.
--
Paul
the Omrud
> On May 11, 1:09 am, Amethyst Deceiver <s...@lindsayendell.org.uk>
> wrote:
>> On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>>
>> <usenet.om...@gEXPUNGEmail.com> wrote:
>>> tony cooper wrote:
>>>> There's supposed to be name? I see where it's called "Egg the Hole",
>>>> but I've never felt compelled to have a name for it. It's one of the
>>>> few things I can cook.
>>> Pity. There's a great deal of pleasure to be had from cooking. Tonight
>>> I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>> with with a broth of barley and peas. Yum.
>
> Am I the only one who wants to know whether there was a garnish before
> the lardons and mushrooms?
There wasn't. Bad editing.
>> Pan-fried? Why not just fried, since that's the default?
>
> "Fried chicken" means deep-fried, so I'm not sure "pan-fried" is the
> default for partridge.
--
David
Mike Barnes
>On Sun, 11 May 2008 09:08:34 +0100, Mike Barnes
><mikeb...@bluebottle.com> wrote:
>
>>In alt.usage.english, Amethyst Deceiver wrote:
>>>On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>>><usenet...@gEXPUNGEmail.com> wrote:
>>>
>>>>tony cooper wrote:
>>>
>>>>> There's supposed to be name? I see where it's called "Egg the Hole",
>>>>> but I've never felt compelled to have a name for it. It's one of the
>>>>> few things I can cook.
>>>>
>>>>Pity. There's a great deal of pleasure to be had from cooking. Tonight
>>>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>>>with with a broth of barley and peas. Yum.
>>>
>>>Pan-fried? Why not just fried, since that's the default?
>>
>>"Default"? What are the other options?
>
>Deep-fried
OK, but in what, if not a pan?
>and dry-fried.
Wossat?
James Silverton
I tend to differentiate 4 types of frying, tho' I don't expect
all cooks to agree with me.
1 Stir-frying: done very quickly at a high temperature with a
very small amount of oil, usually using a wok.
2 Sautéing: cooking with one or two tablespoons of oil or butter
at a much lower temperature than 1.
3 Pan-frying: using somewhat more oil which may come partially
from the food, like bacon.
4 Deep-frying: cooking by immersion in deep fat.
--
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
Nick
>
> Next, the hole had to be smaller than I wanted, in order to keep the
> bread in one piece. The egg had no chance of fitting into such a small
> space and spilt out over the upper surface of the bread/toast.
I have wondered about that. I presume you use small eggs for this (and
thickly sliced bread?)
Amethyst Deceiver
<mikeb...@bluebottle.com> wrote:
>In alt.usage.english, Amethyst Deceiver wrote:
>>On Sun, 11 May 2008 09:08:34 +0100, Mike Barnes
>><mikeb...@bluebottle.com> wrote:
>>
>>>In alt.usage.english, Amethyst Deceiver wrote:
>>>>On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>>>><usenet...@gEXPUNGEmail.com> wrote:
>>>>
>>>>>tony cooper wrote:
>>>>
>>>>>> There's supposed to be name? I see where it's called "Egg the Hole",
>>>>>> but I've never felt compelled to have a name for it. It's one of the
>>>>>> few things I can cook.
>>>>>
>>>>>Pity. There's a great deal of pleasure to be had from cooking. Tonight
>>>>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>>>>with with a broth of barley and peas. Yum.
>>>>
>>>>Pan-fried? Why not just fried, since that's the default?
>>>
>>>"Default"? What are the other options?
>>
>>Deep-fried
>
>OK, but in what, if not a pan?
A deep-fat fryer?
>>and dry-fried.
>
>Wossat?
Get frying pan, put over heat, put in meat/veg, cook. No added fat.
Dry-frying.
Amethyst Deceiver
It may mean deep-fried in the US, but in the UK, 'fried chicken' is
fried in a shallow frying pan.
James Silverton
>> On May 11, 1:09 am, Amethyst Deceiver
>> <s...@lindsayendell.org.uk> wrote:
>>> On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>>>
>>> <usenet.om...@gEXPUNGEmail.com> wrote:
>> >> tony cooper wrote:
>> >>> There's supposed to be name? I see where it's called
>> >>> "Egg the Hole", but I've never felt compelled to have a
>> >>> name for it. It's one of the few things I can cook.
>>>
>> >> Pity. There's a great deal of pleasure to be had from
>> >> cooking. Tonight I cooked pan-fried patridge garnished
>> >> with and lardons and mushrooms, with with a broth of
>> >> barley and peas. Yum.
>>
>> Am I the only one who wants to know whether there was a
>> garnish before the lardons and mushrooms?
>>
>>> Pan-fried? Why not just fried, since that's the default?
>>
>> "Fried chicken" means deep-fried, so I'm not sure "pan-fried"
>> is the default for partridge.
> It may mean deep-fried in the US, but in the UK, 'fried
> chicken' is fried in a shallow frying pan.
I thought the KFC (Kentucky Fried Chicken) company was doing
quite well in the UK.
Paul Wolff
It would seem so. My eggs were bought as British medium and the two
remaining in the box weigh 58g in shell.
--
Paul
Mike Barnes
>On Sun, 11 May 2008 19:05:28 +0100, Mike Barnes
><mikeb...@bluebottle.com> wrote:
>
>>In alt.usage.english, Amethyst Deceiver wrote:
>>>On Sun, 11 May 2008 09:08:34 +0100, Mike Barnes
>>><mikeb...@bluebottle.com> wrote:
>>>
>>>>In alt.usage.english, Amethyst Deceiver wrote:
>>>>>On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>>>>><usenet...@gEXPUNGEmail.com> wrote:
>>>>>
>>>>>>Tonight
>>>>>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>>>>>with with a broth of barley and peas. Yum.
>>>>>
>>>>>Pan-fried? Why not just fried, since that's the default?
>>>>
>>>>"Default"? What are the other options?
>>>
>>>Deep-fried
>>
>>OK, but in what, if not a pan?
>
>A deep-fat fryer?
Which contains oil in a "pan", no?
But I concede that if you verb "frying pan" you could conceivably get
"pan fry", and therefore "pan fry" could be code for "fried in a frying
pan" as opposed to "fried in a deep fat fryer". Because, although a deep
fat fryer has a pan that is used for frying, it's not a frying pan, in
English usage.
>>>and dry-fried.
>>
>>Wossat?
>
>Get frying pan, put over heat, put in meat/veg, cook. No added fat.
>Dry-frying.
What was that third word again?
jerry_f...@yahoo.com
The way I remember it, only the yolk has to fit into the hole. Some
of the white spills over and soaks into the bread, which is part of
the fun. In fact, you can pour some of the white directly onto the
bread.
--
Jerry Friedman thinks the name he learned in childhood for this was
"egg in a basket".
Mike Lyle
> On May 11, 12:54 pm, Nick <1-nos...@temporary-address.org.uk> wrote:
>> Paul Wolff wrote:
>>
>>> Next, the hole had to be smaller than I wanted, in order to keep the
>>> bread in one piece. The egg had no chance of fitting into such a
>>> small space and spilt out over the upper surface of the bread/toast.
>>
>> I have wondered about that. I presume you use small eggs for this
>> (and thickly sliced bread?)
>
> The way I remember it, only the yolk has to fit into the hole. Some
> of the white spills over and soaks into the bread, which is part of
> the fun. In fact, you can pour some of the white directly onto the
> bread.
Just done one (with a few twists of Szechuan pepper*, since you don't
ask). The method doesn't seem suitable for those who like their eggs
rare: has to be "over easy", as the cousins call it. But I've rarely if
ever done it before.
*My latest kitchen fad: smells terrific.
Tom Thumb
"Amethyst Deceiver" <sp...@lindsayendell.org.uk> wrote in message
news:ds6d24pv3oo1eajl5...@4ax.com...
> On Sat, 10 May 2008 22:09:19 GMT, the Omrud
> <usenet...@gEXPUNGEmail.com> wrote:
>
>
>>> There's supposed to be name? I see where it's called "Egg the
>>> Hole",
>>> but I've never felt compelled to have a name for it. It's one of
>>> the
>>> few things I can cook.
>>
>>Pity. There's a great deal of pleasure to be had from cooking.
>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>with with a broth of barley and peas. Yum.
>
> Pan-fried? Why not just fried, since that's the default?
I was thinking that as well. How else can you fry something other than
in a pan of some sort?
It seems redundant to me to insert 'pan-' before 'fried'. Like having a
'pan-fried egg' for brekkie. Whoever would say that in normal life?
I think it is just a form of marketing-speak used to dress up a dull pub
or restaurant menu.
Tom Thumb
Yup, you took my reply to the above post right from under my fingers!
:-)
tony cooper
wrote:
Fried chicken may be deep-fried by some in the US, but I've never
eaten home-cooked fried chicken that was deep-fried. My grandmother
used a black, cast iron skillet to fry chicken in. My wife uses the
same skillet to fry chicken in. My mother wasn't much of a cook, but
she packed away and kept the black, cast iron skillets my grandmother
used and passed them down to my wife.
The only difference is that my grandmother fried chicken every Sunday.
My wife serves fried chicken less than once a month; maybe less than
once every two months. We like fried chicken, but my wife doesn't
prepare many fried things. I have to beg to have her fry up liver and
onions...in the black, cast iron skillet.
--
Tony Cooper - Orlando, Florida
Apteryx
news:dyQReRTE...@34klh41lk4h1lk34h3lk4h1k4.invalid...
> In alt.usage.english, Sara Lorimer wrote:
>>You take a piece of bread and cut out a circle. You fry the bread, with
>>an egg in the middle, resulting in.... what?
>
> enough for the yolk? (leaving the white rather a long way from the heat)
> or large enough for the whole egg? (leaving not very much bread at all).
I use an egg cup to cut the hole. Only the yolk has to fit inside, most of
the white will soak into the bread, and it has to be turned over to complete
cooking. My personal name for it (which I don't expect it to be understood
without explanation) is "Italian toast" - because its a variation of French
toast, and I was unfamiliar with it untill I saw an Italian-American woman
cooking it in the movie "Moonstruck").
--
Apteryx
Edward M. Kennedy
>> You take a piece of bread and cut out a circle. You fry the bread, with
>> an egg in the middle, resulting in.... what?
>>
>> (I ask because I just found out that my husband's family has a name for
>> this dish that is Just Plain Wrong to me, and am curious if anyone else
>> will come up with it.)
>>
>> --
>> SML,
>> who had two for breakfast
>
> in utero?
The Cyclops!
--Tedward
Roland Hutchinson
> In alt.usage.english, Amethyst Deceiver wrote:
>>On Sun, 11 May 2008 19:05:28 +0100, Mike Barnes
>><mikeb...@bluebottle.com> wrote:
>>
>>>In alt.usage.english, Amethyst Deceiver wrote:
>>>>On Sun, 11 May 2008 09:08:34 +0100, Mike Barnes
>>>><mikeb...@bluebottle.com> wrote:
>>>>
>>>>>In alt.usage.english, Amethyst Deceiver wrote:
>>>>>>On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>>>>>><usenet...@gEXPUNGEmail.com> wrote:
>>>>>>
>>>>>>>Tonight
>>>>>>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>>>>>>with with a broth of barley and peas. Yum.
>>>>>>
>>>>>>Pan-fried? Why not just fried, since that's the default?
>>>>>
>>>>>"Default"? What are the other options?
>>>>
>>>>Deep-fried
>>>
>>>OK, but in what, if not a pan?
>>
>>A deep-fat fryer?
>
> Which contains oil in a "pan", no?
No. Not a pan as we know in AmE.
And it's not a pan at all in those American home kitchens that do deep
frying regularly. It's usually an electric deep fryer.
--
Roland Hutchinson Will play viola da gamba for food.
NB mail to my.spamtrap [at] verizon.net is heavily filtered to
remove spam. If your message looks like spam I may not see it.
Roland Hutchinson
>
> On Sun, 11 May 2008 02:27:41 GMT, Ed posted:
>>It is a toad-in-a-hole in my family.
>
> So what would you call the following, if not toad-in-the-hole??
>
>
> 1 1/2 cup skim milk
> 1 cup + 2 tbsp flour
> 3 eggs
> 1/4 tsp salt
> 15 oz. cooked sausage (I like veal sausage for this)
>
> Combine milk, flour, eggs and salt
> Chill 1 hour
> Pre-heat oven to 400F
> Oil baking dish (margarine or olive oil)
> Lay sausage pieces in bottom of pan (1 layer)
> Pour in egg mixture\Bake 25-30 minutes
>
> Note: The chilling is essential for the proper texture.
Are those Imperial or American cups 'n' stuff?
Joe Fineman
Oh what a terrible sight to see
The dabtoes forward and the dustmen aft
Sittin' there a pickin' at a chicken on a raft
Heigh-ho, chicken on a raft
Oy-o, chicken on a raft -- Cyril Tawney
--
--- Joe Fineman jo...@verizon.net
||: Whatever you live is life. :||
Dan S.
> Oleg Lego wrote:
>
>>
>> On Sun, 11 May 2008 02:27:41 GMT, Ed posted:
>
>>> It is a toad-in-a-hole in my family.
>>
>> So what would you call the following, if not toad-in-the-hole??
>>
>>
>> 1 1/2 cup skim milk
>> 1 cup + 2 tbsp flour
>> 3 eggs
>> 1/4 tsp salt
>> 15 oz. cooked sausage (I like veal sausage for this)
>>
>> Combine milk, flour, eggs and salt
>> Chill 1 hour
>> Pre-heat oven to 400F
>> Oil baking dish (margarine or olive oil)
>> Lay sausage pieces in bottom of pan (1 layer)
>> Pour in egg mixture\Bake 25-30 minutes
>>
>> Note: The chilling is essential for the proper texture.
>
> Are those Imperial or American cups 'n' stuff?
Try it both ways. Whichever one floats your imperial boat, that's the
one it is.
Glenn Knickerbocker
>Get frying pan, put over heat, put in meat/veg, cook. No added fat.
>Dry-frying.
I usually hear that called pan-broiling.
"Let's go and worship all the things that COULD be true."
ŹR http://users.bestweb.net/~notr/cosmic \ --Wayne Delia
jerry_f...@yahoo.com
> "Amethyst Deceiver" <s...@lindsayendell.org.uk> wrote in message
Learn something every day.
--
Jerry Friedman
Garrett Wollman
Tom Thumb <m...@privacy.net> wrote:
>"Amethyst Deceiver" <sp...@lindsayendell.org.uk> wrote in message
>news:ds6d24pv3oo1eajl5...@4ax.com...
>
>I was thinking that as well. How else can you fry something other than
>in a pan of some sort?
In, for example, a Dutch oven (which may be used for deep-frying in
households that do not have a purpose-built deep-frier). Or in a
stock pot, or a wok, or any of a number of other pieces of kitchen
equipment that are not considered pans. (A Dutch oven is a kind of
pot; a wok is a wok, sui generis.)
The defining characteristics of a pan would be (1) a flat bottom and
(2) sides (if present) that are much shorter than any other dimension
(less than two inches would be typical). Pans are measured by surface
area ("a nine-inch frying pan"); pots are measured by volume ("an
eight-quart stock pot").
-GAWollman
--
Garrett A. Wollman | The real tragedy of human existence is not that we are
wol...@csail.mit.edu| nasty by nature, but that a cruel structural asymmetry
Opinions not those | grants to rare events of meanness such power to shape
of MIT or CSAIL. | our history. - S.J. Gould, Ten Thousand Acts of Kindness
Roland Hutchinson
> The defining characteristics of a pan would be (1) a flat bottom and
> (2) sides (if present) that are much shorter than any other dimension
> (less than two inches would be typical). Pans are measured by surface
> area ("a nine-inch frying pan"); pots are measured by volume ("an
> eight-quart stock pot").
I'll go along with that (as AmE usage), but there's another category,
perhaps the most numerous in this American's kitchen: the saucepan. They
are measured by volume, being, in effect, a pot with one long handle,
though I do not think I would call a saucepan either "a pot" or "a pan".
rwalker
In the parts of the U.S. I've lived in, that's the way fried chicken is
cooked as well. I don't think of it as being deep fried.
Rob
Currently New York
Previously
West Virginia
Maryland
Illinois
Ohio
Massachusetts
Oleg Lego
On Sun, 11 May 2008 20:46:21 +0100, Mike Barnes posted:
>In alt.usage.english, Amethyst Deceiver wrote:
>>On Sun, 11 May 2008 19:05:28 +0100, Mike Barnes
>><mikeb...@bluebottle.com> wrote:
>>
>>>In alt.usage.english, Amethyst Deceiver wrote:
>>>>On Sun, 11 May 2008 09:08:34 +0100, Mike Barnes
>>>><mikeb...@bluebottle.com> wrote:
>>>>
>>>>>In alt.usage.english, Amethyst Deceiver wrote:
>>>>>>On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>>>>>><usenet...@gEXPUNGEmail.com> wrote:
>>>>>>
>>>>>>>Tonight
>>>>>>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>>>>>>with with a broth of barley and peas. Yum.
>>>>>>
>>>>>>Pan-fried? Why not just fried, since that's the default?
>>>>>
>>>>>"Default"? What are the other options?
>>>>
>>>>Deep-fried
>>>
>>>OK, but in what, if not a pan?
>>
>>A deep-fat fryer?
>
>Which contains oil in a "pan", no?
Seldom. It is usually in a deep-fryer or a pot. Heating a large
quantity of oil (deep enough to deep-fry) in a pan is somewhat
dangerous.
>But I concede that if you verb "frying pan" you could conceivably get
>"pan fry", and therefore "pan fry" could be code for "fried in a frying
>pan" as opposed to "fried in a deep fat fryer". Because, although a deep
>fat fryer has a pan that is used for frying, it's not a frying pan, in
>English usage.
A deep-fat fryer has a pot, not a pan.
>>>>and dry-fried.
>>>
>>>Wossat?
>>
>>Get frying pan, put over heat, put in meat/veg, cook. No added fat.
>>Dry-frying.
>
>What was that third word again?
Doesn't matter. It's a matter of what the various methods of cooking
are called. Dry-frying, stir-frying, sauteing, and pan-frying, may all
be done in a frying pan, but they are all distinctly different methods
of cooking (modulo the dialect of the speaker or listener).
--
roses are #FF0000
violets are #0000FF
all my base
are belong to you
Oleg Lego
On Sun, 11 May 2008 09:28:17 +0100, Nick posted:
>Oleg Lego wrote:
>> On Sun, 11 May 2008 02:27:41 GMT, Ed posted:
>>
>>> Dennis J <drju...@verizon.netSCRAPE.COM> wrote in
>>> news:3hec2415epogjj0s3...@4ax.com:
>>>
>>>> hey, Mercellus Bohren <merce...@yahoo.com>, all the best songs are
>>>> ABBA songs and you had to say????...
>>>>
>>>>> On May 10, 11:20 am, SL...@DELETEcolumbia.edu (Sara Lorimer) wrote:
>>>>>> You take a piece of bread and cut out a circle. You fry the bread,
>>>>>> with an egg in the middle, resulting in.... what?
>>>>>>
>>>>>> (I ask because I just found out that my husband's family has a name
>>>>>> for this dish that is Just Plain Wrong to me, and am curious if
>>>>>> anyone else will come up with it.)
>>>>>>
>>>>>> --
>>>>>> SML,
>>>>>> who had two for breakfast
>>>>> in utero?
>>>> Circle bread is what my toddlers call it...
>>>> ---
>>> It is a toad-in-a-hole in my family.
>>
>> So what would you call the following, if not toad-in-the-hole??
>>
>>
>> 1 1/2 cup skim milk
>> 1 cup + 2 tbsp flour
>> 3 eggs
>> 1/4 tsp salt
>> 15 oz. cooked sausage (I like veal sausage for this)
>>
>> Combine milk, flour, eggs and salt
>> Chill 1 hour
>> Pre-heat oven to 400F
>> Oil baking dish (margarine or olive oil)
>> Lay sausage pieces in bottom of pan (1 layer)
>> Pour in egg mixture\Bake 25-30 minutes
>>
>> Note: The chilling is essential for the proper texture.
>
>That's roughly what I'd call toad in THE hole, but my recipe stresses
>the importance of getting the dish really hot before pouring the batter in.
Oh? I never did make it that way, but it may improve the browning of
the part in contact with the dish. Unfortunately, I can only eat very
small amounts of it these days, so it seems not worth making any more.
It used to be a fairly regular menu item in my repertoire.
Oleg Lego
On Sun, 11 May 2008 09:38:28 +0100, HVS posted:
>On 11 May 2008, Oleg Lego wrote
>
>>
>> On Sun, 11 May 2008 02:27:41 GMT, Ed posted:
>>
>>> Dennis J <drju...@verizon.netSCRAPE.COM> wrote in
>>> news:3hec2415epogjj0s3...@4ax.com:
>>>
>>>> hey, Mercellus Bohren <merce...@yahoo.com>, all the best
>>>> songs are ABBA songs and you had to say????...
>>>>
>>>>> On May 10, 11:20 am, SL...@DELETEcolumbia.edu (Sara Lorimer)
>>>>> wrote:
>>>>>> You take a piece of bread and cut out a circle. You fry the
>>>>>> bread, with an egg in the middle, resulting in.... what?
>>>>>>
>>>>>> (I ask because I just found out that my husband's family has
>>>>>> a name for this dish that is Just Plain Wrong to me, and am
>>>>>> curious if anyone else will come up with it.)
>>>>>>
>>>>>> --
>>>>>> SML,
>>>>>> who had two for breakfast
>>>>>
>>>>> in utero?
>>>>
>>>> Circle bread is what my toddlers call it...
>>>> ---
>>>
>>> It is a toad-in-a-hole in my family.
>>
>> So what would you call the following, if not toad-in-the-hole??
>
>Is the difference in article perhaps significant? (He didn't say
>it was toad-in-"the"-hole.)
It's possible. As I mentioned before, we always (and still do) call it
a "one eyed chinaman".
Oleg Lego
On Sun, 11 May 2008 23:53:31 GMT, Roland Hutchinson posted:
>Oleg Lego wrote:
>
>>
>> On Sun, 11 May 2008 02:27:41 GMT, Ed posted:
>
>>>It is a toad-in-a-hole in my family.
>>
>> So what would you call the following, if not toad-in-the-hole??
>>
>>
>> 1 1/2 cup skim milk
>> 1 cup + 2 tbsp flour
>> 3 eggs
>> 1/4 tsp salt
>> 15 oz. cooked sausage (I like veal sausage for this)
>>
>> Combine milk, flour, eggs and salt
>> Chill 1 hour
>> Pre-heat oven to 400F
>> Oil baking dish (margarine or olive oil)
>> Lay sausage pieces in bottom of pan (1 layer)
>> Pour in egg mixture\Bake 25-30 minutes
>>
>> Note: The chilling is essential for the proper texture.
>
>Are those Imperial or American cups 'n' stuff?
8 fluid ounces, approximately 250 ml. It's not overly critical.
Roland Hutchinson
It's the usual procedure when making Yorkshire pudding, which is (near
enough as makes no nevermind) toad in the hole without the toad.
Roland Hutchinson
>>Are those Imperial or American cups 'n' stuff?
>
> 8 fluid ounces, approximately 250 ml. It's not overly critical.
Unlike some people we know.
Default User
> On Sun, 11 May 2008 11:14:20 -0700 (PDT), "jerry_f...@yahoo.com"
> <jerry_f...@yahoo.com> wrote:
> > "Fried chicken" means deep-fried, so I'm not sure "pan-fried" is the
> > default for partridge.
>
> It may mean deep-fried in the US, but in the UK, 'fried chicken' is
> fried in a shallow frying pan.
It can be either in the US. When I was kid, my mother always made it in
a skillet.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Oleg Lego
On Mon, 12 May 2008 05:58:35 GMT, Roland Hutchinson posted:
Oh! I did not know that. I do believe I'll have to experiment with
making very small batches of the batter. I don't think I could safely
eat any more than about 300 ml (uncooked volume) of it.
Roland Hutchinson
> On Mon, 12 May 2008 05:58:35 GMT, Roland Hutchinson posted:
>> Oleg Lego wrote:
>>> On Sun, 11 May 2008 09:28:17 +0100, Nick posted:
>>>>That's roughly what I'd call toad in THE hole, but my recipe stresses
>>>>the importance of getting the dish really hot before pouring the batter
>>>>in.
>>>
>>> Oh? I never did make it that way, but it may improve the browning of
>>> the part in contact with the dish.
>>
>>It's the usual procedure when making Yorkshire pudding, which is (near
>>enough as makes no nevermind) toad in the hole without the toad.
>
> Oh! I did not know that. I do believe I'll have to experiment with
> making very small batches of the batter. I don't think I could safely
> eat any more than about 300 ml (uncooked volume) of it.
I expect you'll want more fat than just greasing the dish when you leave out
the sausages. Check a Yorkshire pudding recipe or two for an idea of the
proportions.
If you make a small amount in a quite small dish or muffin tin, you can call
it a popover (an American cousin of the Yorkshire pud).
And so to bed, secure in the faith that a nearly uncountable number of Brits
will have been here rhapsodizing about dripping by the time I wake up.
Oleg Lego
On Mon, 12 May 2008 07:41:31 GMT, Roland Hutchinson posted:
>Oleg Lego wrote:
>
>> On Mon, 12 May 2008 05:58:35 GMT, Roland Hutchinson posted:
>>> Oleg Lego wrote:
>>>> On Sun, 11 May 2008 09:28:17 +0100, Nick posted:
>
>>>>>That's roughly what I'd call toad in THE hole, but my recipe stresses
>>>>>the importance of getting the dish really hot before pouring the batter
>>>>>in.
>>>>
>>>> Oh? I never did make it that way, but it may improve the browning of
>>>> the part in contact with the dish.
>>>
>>>It's the usual procedure when making Yorkshire pudding, which is (near
>>>enough as makes no nevermind) toad in the hole without the toad.
>>
>> Oh! I did not know that. I do believe I'll have to experiment with
>> making very small batches of the batter. I don't think I could safely
>> eat any more than about 300 ml (uncooked volume) of it.
>
>I expect you'll want more fat than just greasing the dish when you leave out
>the sausages. Check a Yorkshire pudding recipe or two for an idea of the
>proportions.
Actually, I was thinking of using my 300 ml (well, 600 ml to make one
for me, and one for my wife) of the batter, and still using some
sausages, which will help delay and moderate the blood glucose spike.
Perhaps I'll call the small version "Tadpole in the Hole".
>If you make a small amount in a quite small dish or muffin tin, you can call
>it a popover (an American cousin of the Yorkshire pud).
>
>And so to bed, secure in the faith that a nearly uncountable number of Brits
>will have been here rhapsodizing about dripping by the time I wake up.
--
Robert Singers
> the Omrud wrote:
>> tony cooper wrote:
> [...]
>>>
>>> There's supposed to be name? I see where it's called "Egg the Hole",
>>> but I've never felt compelled to have a name for it. It's one of the
>>> few things I can cook.
>>
>> Pity. There's a great deal of pleasure to be had from cooking.
>> Tonight I cooked pan-fried patridge garnished with and lardons and
>> mushrooms, with with a broth of barley and peas. Yum.
>
> So much nicer than, for example, Encyclopedia-Britannica-fried
> partridge, or alarm-clock-fried partridge, I find.
I was incredibly disappointed to find that chicken fried steak was just
crumbed. I thought Americans must have been cunning enough to figure
out how to cook beef inside a chicken.
--
rob singers
pull finger to reply
Foemina Erit Ruina Tua
Mike Barnes
>"Mike Barnes" <mikeb...@bluebottle.com> wrote in message news:dyQReRT
>> In alt.usage.english, Sara Lorimer wrote:
>>>You take a piece of bread and cut out a circle. You fry the bread, with
>>>an egg in the middle, resulting in.... what?
>>
>> It's not a dish I've come across. How big a hole, by the way? Large
>> enough for the yolk? (leaving the white rather a long way from the heat)
>> or large enough for the whole egg? (leaving not very much bread at all).
>
>I use an egg cup to cut the hole. Only the yolk has to fit inside, most
>of the white will soak into the bread, and it has to be turned over to
>complete cooking.
Surely the white of a fresh egg wouldn't substantially soak into the
bread. Stale eggs have watery whites but a fresh egg white is too stiff
for that.
Turning the egg over clearly solves the problem of uncooked white, but
at a price.
--
Mike Barnes
Cheshire, England
Mike Barnes
>Mike Barnes wrote:
>
>> In alt.usage.english, Amethyst Deceiver wrote:
>>>On Sun, 11 May 2008 19:05:28 +0100, Mike Barnes
>>><mikeb...@bluebottle.com> wrote:
>>>
>>>>In alt.usage.english, Amethyst Deceiver wrote:
>>>>>On Sun, 11 May 2008 09:08:34 +0100, Mike Barnes
>>>>><mikeb...@bluebottle.com> wrote:
>>>>>
>>>>>>In alt.usage.english, Amethyst Deceiver wrote:
>>>>>>>On Sat, 10 May 2008 22:09:19 GMT, the Omrud
>>>>>>><usenet...@gEXPUNGEmail.com> wrote:
>>>>>>>
>>>>>>>>Tonight
>>>>>>>>I cooked pan-fried patridge garnished with and lardons and mushrooms,
>>>>>>>>with with a broth of barley and peas. Yum.
>>>>>>>
>>>>>>>Pan-fried? Why not just fried, since that's the default?
>>>>>>
>>>>>>"Default"? What are the other options?
>>>>>
>>>>>Deep-fried
>>>>
>>>>OK, but in what, if not a pan?
>>>
>>>A deep-fat fryer?
>>
>> Which contains oil in a "pan", no?
>
>No. Not a pan as we know in AmE.
I wonder if AmE differs from BrE. In BrE the word pan is used as a
shorthand for just about anything used on the hob, for instance a frying
pan, a saucepan, a chip pan, a milk pan, a griddle pan, or even at a
stretch a wok.
>And it's not a pan at all in those American home kitchens that do deep
>frying regularly. It's usually an electric deep fryer.
I was assuming an electrical appliance all along, with the word "pan"
referring to the oil container.