Dinner Tonight (3/22/19) Will Be...

[jmcquown]

Braised lamb shanks served with couscous and a vegetable as yet to be
decided. I wish I had an eggplant but alas, I don't. I have some fresh
broccoli, might steam that to go with it. :)

Jill

[itsjoan...@webtv.net]

Not quite sure here yet. I do have white beans with diced pork cooked in
them leftover from yesterday. But I do have 5 boiled eggs waiting on me
to get my butt in the kitchen and make a bowl of egg salad.

[U.S. Janet B.]

On Fri, 22 Mar 2019 09:30:30 -0400, jmcquown <j_mc...@comcast.net>
wrote:

My neighbor just got back from Mexico and brought me packages of
paella seasoning. I'm thinking I'll saute some rice in some
oil/butter with the seasoning and onion, add some chicken broth and
diced tomatoes, cook 'til almost tender, and add some odd shapes of
halibut that I have from when I cut up a whole halibut and then add
some frozen peas.
What do you think? I'm thinking that will work, but . . .

Janet US

[Ophelia]

"U.S. Janet B." wrote in message
news:qo7a9edi56j6navtj...@4ax.com...

==

Mmmmmm can we come ... ;p

[Christ...@deathtochristianity.pl]

Your recipe for egg salad would be appreciated

Thank you please come again....



--

____/~~~sine qua non~~~\____

[Christ...@deathtochristianity.pl]

On Fri, 22 Mar 2019 11:51:39 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

I would maybe not dice the tomatoes and maybe cut them into wedges
instead.


Dont ask me why.. I am just the way that I am because that is who I am

[itsjoan...@webtv.net]

Six boiled eggs chopped small or chunky; your personal preference. For 6 eggs
I use about 3/4 of an 8-ounce block cream cheese* and about the same amount of
mayonnaise and 1/2 teaspoon of salt. Mix all together and add more mayo if it
seems a bit too thick. Best if refrigerated until chilled but hard to resist
when just made.

*Cream cheese should s.o.f.t or it will never mix thoroughly. Best if cream
cheese is unwrapped, placed in a bowl, covered, and left to soften overnight.

A split and lightly toasted English muffin with the merest smear of butter
is heavenly.

[Christ...@deathtochristianity.pl]

On Fri, 22 Mar 2019 14:20:16 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Friday, March 22, 2019 at 3:47:05 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>> On Fri, 22 Mar 2019 10:41:54 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Not quite sure here yet. I do have white beans with diced pork cooked in
>> >them leftover from yesterday. But I do have 5 boiled eggs waiting on me
>> >to get my butt in the kitchen and make a bowl of egg salad.
>>
>> Your recipe for egg salad would be appreciated
>>
>> Thank you please come again....
>>
>Six boiled eggs chopped small or chunky; your personal preference. For 6 eggs
>I use about 3/4 of an 8-ounce block cream cheese* and about the same amount of
>mayonnaise and 1/2 teaspoon of salt. Mix all together and add more mayo if it
>seems a bit too thick. Best if refrigerated until chilled but hard to resist
>when just made.
>
>*Cream cheese should s.o.f.t or it will never mix thoroughly. Best if cream
>cheese is unwrapped, placed in a bowl, covered, and left to soften overnight.
>
>A split and lightly toasted English muffin with the merest smear of butter
>is heavenly.
>
>
>

very interesting, have you tried a vegan cream cheese or even a sour
cream?

or if you want to use the cream cheese may I suggest nuking it for
about 30 seconds and then whipping it up with a fork or whatever to
make a whipped cream cheese.

Also I wanted to ask do you think there would be any big difference if
I just used egg whites?

[dsi1]

My recipe is simplicity itself - don't overcook the eggs all to hell and use Japan mayo. The egg salad should be very light and have a custard-like mouth feel. It is possible to make a sublime egg salad but it requires a meticulous mind and attention to detail.

https://assets3.thrillist.com/v1/image/2809716/size/gn-gift_guide_variable_c_2x.jpg

[itsjoan...@webtv.net]

On Friday, March 22, 2019 at 4:33:20 PM UTC-5, Christ...@deathtochristianity.pl wrote:
> On Fri, 22 Mar 2019 14:20:16 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Friday, March 22, 2019 at 3:47:05 PM UTC-5, Christ...@deathtochristianity.pl wrote:
> >> On Fri, 22 Mar 2019 10:41:54 -0700 (PDT), "itsjoan...@webtv.net"
> >> <itsjoan...@webtv.net> wrote:
> >>
> >> >Not quite sure here yet. I do have white beans with diced pork cooked in
> >> >them leftover from yesterday. But I do have 5 boiled eggs waiting on me
> >> >to get my butt in the kitchen and make a bowl of egg salad.
> >>
> >> Your recipe for egg salad would be appreciated
> >>
> >> Thank you please come again....
> >>
> >Six boiled eggs chopped small or chunky; your personal preference. For 6 eggs
> >I use about 3/4 of an 8-ounce block cream cheese* and about the same amount of
> >mayonnaise and 1/2 teaspoon of salt. Mix all together and add more mayo if it
> >seems a bit too thick. Best if refrigerated until chilled but hard to resist
> >when just made.
> >
> >*Cream cheese should s.o.f.t or it will never mix thoroughly. Best if cream
> >cheese is unwrapped, placed in a bowl, covered, and left to soften overnight.
> >
> >A split and lightly toasted English muffin with the merest smear of butter
> >is heavenly.
> >
> >
> >
>
> very interesting, have you tried a vegan cream cheese or even a sour
> cream?
>

No, no need nor desire to try either one.

>
> or if you want to use the cream cheese may I suggest nuking it for
> about 30 seconds and then whipping it up with a fork or whatever to
> make a whipped cream cheese.
>

I have no problem setting my cream cheese out to soften overnight and really
don't want to use the microwave to soften it. The only time I whip cream
cheese is when I've taken a block out of the freezer. When it thaws it definitely needs to be whipped with a mixer to combine.

>
> Also I wanted to ask do you think there would be any big difference if
> I just used egg whites?
>

Honestly, I wouldn't bother. There is no flavor in the egg whites and why
would you even consider making 'egg salad' with just the whites?

[tert in seattle]

dsi...@hawaiiantel.net writes:

>My recipe is simplicity itself - don't overcook the eggs all to hell and
>use Japan mayo. The egg salad should be very light and have a
>custard-like mouth feel. It is possible to make a sublime egg salad but
>it requires a meticulous mind and attention to detail.
>
>https://assets3.thrillist.com/v1/image/2809716/size/gn-gift_guide_variable_c_2x.jpg

and make sure gangsters don't steal it

https://www.youtube.com/watch?v=_f20pv9QBc0

[dsi1]

Good idea. Just make sure you don't use Miracle Whip. :)

https://www.youtube.com/watch?v=QQLdyBU0xqI

[itsjoan...@webtv.net]

On Friday, March 22, 2019 at 4:46:28 PM UTC-5, dsi1 wrote:
>
> It is possible to make a sublime egg salad but it requires a meticulous mind and attention to detail.
>

Hmmmmmmm, meticulous mind and attention to detail?? That's a new one.
>
> https://assets3.thrillist.com/v1/image/2809716/size/gn-gift_guide_variable_c_2x.jpg
>
??????????????????? Am I supposed to know what this picture is?

[dsi1]

Anybody can cook an egg. It takes meticulous mind and attention to detail to cook an egg perfectly. Most people just toss eggs in water and overcook an egg all to hell.

How the heck am I supposed to know what you're supposed to know? No big deal - either you get it or you don't. Most people don't understand what most art is about anyway.

[jmcquown]

Sounds like a plan! :)

Jill

[Jinx the Minx]

Egg salad made with just the whites sounds repulsive. Add to that made
with vegan cream cheese?! What’s the point?? Might as well make it with
vegan eggs, too, while you are at it.

[Christ...@deathtochristianity.pl]

On Fri, 22 Mar 2019 14:51:06 -0700 (PDT), "itsjoan...@webtv.net"

well there is gold in a yolk... No? I thought that was why it was
yellow....
Oh and there is 187 mg of cholesterol in an egg all in the yolk, then
there is a hell of a lot in your cream cheese and a tad in the mayo
and that makes a wonderful cholesterol sandwich with a little salt for
flavor.

[Christ...@deathtochristianity.pl]

The vegan cream cheese is because vegan cream cheese has no
cholesterol

[jmcquown]

It's just another way for this person to try to push their agenda. I'm
not interested in gluten free or vegan whatever but they're not getting
the hint. And yes, we keep replying. I'm replying to YOU, not to the
person who thinks gluten is evil and vegan is the way to go.

Let's talk again about how vegans make food out of crap that imitates
the real thing when they could be actually eating the *real thing*. :)

Jill

[Christ...@deathtochristianity.pl]

You tell 'em terd..

Oops sorry tert
>https://www.youtube.com/watch?v=_f20pv9QBc0

[Christ...@deathtochristianity.pl]

I am stuck you tell me

https://www.youtube.com/watch?v=L6i5Jko-Lw4

[itsjoan...@webtv.net]

On Friday, March 22, 2019 at 6:50:55 PM UTC-5, dsi1 wrote:
>
> On Friday, March 22, 2019 at 12:52:12 PM UTC-10, itsjoan...@webtv.net wrote:
>
> > On Friday, March 22, 2019 at 4:46:28 PM UTC-5, dsi1 wrote:
> > >
> > > It is possible to make a sublime egg salad but it requires a meticulous mind and attention to detail.
> > >
> > Hmmmmmmm, meticulous mind and attention to detail?? That's a new one.
> > >
> > > https://assets3.thrillist.com/v1/image/2809716/size/gn-gift_guide_variable_c_2x.jpg
> > >
> > ??????????????????? Am I supposed to know what this picture is?
>
> Anybody can cook an egg. It takes meticulous mind and attention to detail to cook an egg perfectly. Most people just toss eggs in water and overcook an egg all to hell.
>

Ummmmmm, no it does not take meticulous mind and attention to detail to cook an
egg perfectly. All it takes is a timer. If you toss eggs in a pan with water
and then go watch 'Gone With the Wind' then you're going to have rubbery, over
cooked eggs.

>
> How the heck am I supposed to know what you're supposed to know? No big deal - either you get it or you don't. Most people don't understand what most art is about anyway.
>

Fine, call it art if you want to. Not my cup of tea. Looks like a blown up
mayo advertisement to me.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:Xr5lE.127358$%45.6...@fx39.iad...

Leftover pot roast and salad here. I won't be eating that. Didn't get
breakfast until 5:00 pm so won't be hungry.Might have a piece of celery
stuffed with cheese.

[itsjoan...@webtv.net]

Uh, you do know that egg yolk cholesterol is completely different from animal
cholesterol? Right, I thought so. Besides being an excellent source of pro-
tein they taste darn good and dozens of ways to prepare them.

I fix a medium size (medium sized after all the ingredients have been
thoroughly combined) about every two months or so. It's not like I'm
pigging out on egg salad every single week. Although I love the stuff, I
do get tired of it after a few days.

You asked for my recipe then you want to bitch at me because I don't go along
with some fercocking vegan 'recipe.'

[Julie Bove]

"Jinx the Minx" <jinx...@yahoo.com> wrote in message
news:q73v39$bg2$1...@dont-email.me...

Yeah.

I personally wouldn't put cream cheese in my egg salad. I can't eat eggs so
no longer made it but when I did, I used chopped eggs, mayo, celery, onion,
salt, pepper and dried mustard. Sometimes I added capers.

[Julie Bove]

<Christ...@deathtochristianity.pl> wrote in message
news:3d2b9ehgauhcoghl9...@4ax.com...

So? What's it made of? Soy? Ew. You've got to get off of this cholesterol
thing. That fad went out with the 80's.

[itsjoan...@webtv.net]

On Friday, March 22, 2019 at 8:20:53 PM UTC-5, Jill McQuown wrote:
>
> Let's talk again about how vegans make food out of crap that imitates
> the real thing when they could be actually eating the *real thing*. :)
>
> Jill
>

Give that girl an egg salad sandwich!!!!!!

(Fake hamburgers, fake hotdogs, fake cheese, fake mayo, etc., etc., etc.,
sh-h-h-h-h-h-udder).

[Julie Bove]

<Christ...@deathtochristianity.pl> wrote in message
news:272b9e10q7tsmkifj...@4ax.com...

You do know that the body needs cholesterol... Right?

[Julie Bove]

<itsjoan...@webtv.net> wrote in message
news:aced56cc-15b9-4e22...@googlegroups.com...

It's Japanese mayo.

[itsjoan...@webtv.net]

On Friday, March 22, 2019 at 9:31:02 PM UTC-5, Julie Bove wrote:
>
> > The vegan cream cheese is because vegan cream cheese has no
> > cholesterol
>
> So? What's it made of? Soy? Ew. You've got to get off of this cholesterol
> thing. That fad went out with the 80's.
>

Hey stupid!! Look what I did, look close as I know your pea brain has trouble
comprehending simple tasks. I snipped ALLLLLLLL those extra lines and trim-
med the post down to just the one sentence you commented on.

See how easy that was dunce?

[Jinx the Minx]

Pretty sure their anxiety over food will kill them faster than cholesterol
and gluten will.

[jmcquown]

On 3/22/2019 10:31 PM, itsjoan...@webtv.net wrote:
> On Friday, March 22, 2019 at 8:20:53 PM UTC-5, Jill McQuown wrote:
>>
>> Let's talk again about how vegans make food out of crap that imitates
>> the real thing when they could be actually eating the *real thing*. :)
>>
>> Jill
>>
> Give that girl an egg salad sandwich!!!!!!
>

lightly toasted sourdough bread, please. ;)

> (Fake hamburgers, fake hotdogs, fake cheese, fake mayo, etc., etc., etc.,
> sh-h-h-h-h-h-udder).
>

Fake fake fake. But oh so good for you! And gluten free! Yet another
bandwagon. Nope, I'm not going to hop on it.

Jill

[Jinx the Minx]

I keep mine simple: eggs, mayo, salt, pepper. Occasionally I’ll add a
smidge of mustard or pinch of curry powder, depending on what I feel like.
No crunchy bits allowed.

[jmcquown]

On 3/22/2019 10:09 PM, itsjoan...@webtv.net wrote:
> On Friday, March 22, 2019 at 6:50:55 PM UTC-5, dsi1 wrote:
>>
>> On Friday, March 22, 2019 at 12:52:12 PM UTC-10, itsjoan...@webtv.net wrote:
>>
>>> On Friday, March 22, 2019 at 4:46:28 PM UTC-5, dsi1 wrote:
>>>>
>>>> It is possible to make a sublime egg salad but it requires a meticulous mind and attention to detail.
>>>>
>>> Hmmmmmmm, meticulous mind and attention to detail?? That's a new one.
>>>>
>>>> https://assets3.thrillist.com/v1/image/2809716/size/gn-gift_guide_variable_c_2x.jpg
>>>>
>>> ??????????????????? Am I supposed to know what this picture is?
>>
>> Anybody can cook an egg. It takes meticulous mind and attention to detail to cook an egg perfectly. Most people just toss eggs in water and overcook an egg all to hell.
>>
> Ummmmmm, no it does not take meticulous mind and attention to detail to cook an
> egg perfectly. All it takes is a timer. If you toss eggs in a pan with water
> and then go watch 'Gone With the Wind' then you're going to have rubbery, over
> cooked eggs.

LOL Yeah, that would do it. The water would have boiled away well
before that 6 hour film was over and the eggs would have exploded... but
that's beside the point. ;)

Jill

[Hank Rogers]

Yep, it's yummy stuff. But if you eat too many eggs, they can really
make you fart. Not good, unless you are going to church.

[Dave Smith]

On 2019-03-22 1:41 p.m., itsjoan...@webtv.net wrote:

> On Friday, March 22, 2019 at 8:30:35 AM UTC-5, Jill McQuown wrote:
>>
>> Braised lamb shanks served with couscous and a vegetable as yet to be
>> decided. I wish I had an eggplant but alas, I don't. I have some fresh
>> broccoli, might steam that to go with it. :)
>>
>> Jill
>>

> Not quite sure here yet. I do have white beans with diced pork cooked in
> them leftover from yesterday. But I do have 5 boiled eggs waiting on me
> to get my butt in the kitchen and make a bowl of egg salad.
>

We had pan seared scallops and stir fried asparagus and pasta.

[itsjoan...@webtv.net]

On Friday, March 22, 2019 at 9:42:34 PM UTC-5, Jill McQuown wrote:
>
> On 3/22/2019 10:31 PM, itsjoan...@webtv.net wrote:
>
> > On Friday, March 22, 2019 at 8:20:53 PM UTC-5, Jill McQuown wrote:
> >>
> >> Let's talk again about how vegans make food out of crap that imitates
> >> the real thing when they could be actually eating the *real thing*. :)
> >>
> >> Jill
> >>
> > Give that girl an egg salad sandwich!!!!!!
> >
> lightly toasted sourdough bread, please. ;)
>

Coming right up!

>
> > (Fake hamburgers, fake hotdogs, fake cheese, fake mayo, etc., etc., etc.,
> > sh-h-h-h-h-h-udder).
> >
> Fake fake fake. But oh so good for you! And gluten free! Yet another
> bandwagon. Nope, I'm not going to hop on it.
>
> Jill
>

That bandwagon needs to go careening over a steep cliff.

[Ed Pawlowski]

On 3/22/2019 10:09 PM, itsjoan...@webtv.net wrote:

>>

>> Anybody can cook an egg. It takes meticulous mind and attention to detail to cook an egg perfectly. Most people just toss eggs in water and overcook an egg all to hell.
>>
> Ummmmmm, no it does not take meticulous mind and attention to detail to cook an
> egg perfectly. All it takes is a timer. If you toss eggs in a pan with water
> and then go watch 'Gone With the Wind' then you're going to have rubbery, over
> cooked eggs.

I have what works for us. X-large eggs right from the fridge into
boiling water. Soft 6 minutes, gooey yolk 9 minutes, hard, 12 minutes.
Most times I go for 9 minutes for breakfast unless we want hard for egg
salad or the like.

[dsi1]

On Friday, March 22, 2019 at 4:09:24 PM UTC-10, itsjoan...@webtv.net wrote:
> Fine, call it art if you want to. Not my cup of tea. Looks like a blown up
> mayo advertisement to me.

Okey-dokey, I now dub that "Art" now and forever more! :)

[Julie Bove]

<itsjoan...@webtv.net> wrote in message
news:1cd8c24c-ce7b-4ad4...@googlegroups.com...

I'll bet you sported a lot of black eyes and missing teeth as a child.

[Cindy Hamilton]

On Friday, March 22, 2019 at 5:46:28 PM UTC-4, dsi1 wrote:

> On Friday, March 22, 2019 at 10:47:05 AM UTC-10, Christ...@deathtochristianity.pl wrote:
> > On Fri, 22 Mar 2019 10:41:54 -0700 (PDT), "itsjoan...@webtv.net"
> > <itsjoan...@webtv.net> wrote:
> >

> > >On Friday, March 22, 2019 at 8:30:35 AM UTC-5, Jill McQuown wrote:
> > >>
> > >> Braised lamb shanks served with couscous and a vegetable as yet to be
> > >> decided. I wish I had an eggplant but alas, I don't. I have some fresh
> > >> broccoli, might steam that to go with it. :)
> > >>
> > >> Jill
> > >>
> > >Not quite sure here yet. I do have white beans with diced pork cooked in
> > >them leftover from yesterday. But I do have 5 boiled eggs waiting on me
> > >to get my butt in the kitchen and make a bowl of egg salad.
> >

> > Your recipe for egg salad would be appreciated
> >
> > Thank you please come again....
> >
> >
> >

> > --
> >
> > ____/~~~sine qua non~~~\____
>

> My recipe is simplicity itself - don't overcook the eggs all to hell and use Japan mayo. The egg salad should be very light and have a custard-like mouth feel. It is possible to make a sublime egg salad but it requires a meticulous mind and attention to detail.
>
> https://assets3.thrillist.com/v1/image/2809716/size/gn-gift_guide_variable_c_2x.jpg

When I make egg salad, I grate the eggs on the largest holes of my
box grater. Mayo, salt, pepper, cayenne, and then add finely minced
onion, celery, and radish.

Cindy Hamilton

[Cindy Hamilton]

On Friday, March 22, 2019 at 9:19:07 PM UTC-4, Christ...@deathtochristianity.pl wrote:

> Oh and there is 187 mg of cholesterol in an egg all in the yolk, then
> there is a hell of a lot in your cream cheese and a tad in the mayo
> and that makes a wonderful cholesterol sandwich with a little salt for
> flavor.
>

You say that like it's a bad thing. ;)

My cholesterol is naturally quite low, even though I eat whatever I want.
No need to substitute inferior ingredients.

That said, most of the things I like best are low in cholesterol. So
I don't worry about the occasional egg salad, or Jimmy John's Vito sub.

Cindy Hamilton

[Bruce]

On Fri, 22 Mar 2019 20:19:02 -0500,
Christ...@deathtochristianity.pl wrote:

>On Fri, 22 Mar 2019 14:51:06 -0700 (PDT), "itsjoan...@webtv.net"
><itsjoan...@webtv.net> wrote:
>
>>On Friday, March 22, 2019 at 4:33:20 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>>> On Fri, 22 Mar 2019 14:20:16 -0700 (PDT), "itsjoan...@webtv.net"

>>> <itsjoan...@webtv.net> wrote:
>>>
>>> >On Friday, March 22, 2019 at 3:47:05 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>>> >> On Fri, 22 Mar 2019 10:41:54 -0700 (PDT), "itsjoan...@webtv.net"
>>> >> <itsjoan...@webtv.net> wrote:
>>> >>
>>> >> >Not quite sure here yet. I do have white beans with diced pork cooked in
>>> >> >them leftover from yesterday. But I do have 5 boiled eggs waiting on me
>>> >> >to get my butt in the kitchen and make a bowl of egg salad.
>>> >>
>>> >> Your recipe for egg salad would be appreciated
>>> >>
>>> >> Thank you please come again....
>>> >>

>>> >Six boiled eggs chopped small or chunky; your personal preference. For 6 eggs
>>> >I use about 3/4 of an 8-ounce block cream cheese* and about the same amount of
>>> >mayonnaise and 1/2 teaspoon of salt. Mix all together and add more mayo if it
>>> >seems a bit too thick. Best if refrigerated until chilled but hard to resist
>>> >when just made.
>>> >
>>> >*Cream cheese should s.o.f.t or it will never mix thoroughly. Best if cream
>>> >cheese is unwrapped, placed in a bowl, covered, and left to soften overnight.
>>> >
>>> >A split and lightly toasted English muffin with the merest smear of butter
>>> >is heavenly.
>>> >
>>> >
>>> >
>>>
>>> very interesting, have you tried a vegan cream cheese or even a sour
>>> cream?
>>>
>>No, no need nor desire to try either one.
>>>
>>> or if you want to use the cream cheese may I suggest nuking it for
>>> about 30 seconds and then whipping it up with a fork or whatever to
>>> make a whipped cream cheese.
>>>
>>I have no problem setting my cream cheese out to soften overnight and really
>>don't want to use the microwave to soften it. The only time I whip cream
>>cheese is when I've taken a block out of the freezer. When it thaws it definitely needs to be whipped with a mixer to combine.
>>>
>>> Also I wanted to ask do you think there would be any big difference if
>>> I just used egg whites?
>>>
>>Honestly, I wouldn't bother. There is no flavor in the egg whites and why
>>would you even consider making 'egg salad' with just the whites?
>
>well there is gold in a yolk... No? I thought that was why it was
>yellow....

>Oh and there is 187 mg of cholesterol in an egg all in the yolk, then
>there is a hell of a lot in your cream cheese and a tad in the mayo
>and that makes a wonderful cholesterol sandwich with a little salt for
>flavor.

I thought science, these days, says that cholesterol in your food
(eggs, certain seafoods, for instance) is ok. What's bad is food that
makes your own body produce cholesterol: i.e. food that contains
saturated fat.

[lucreti...@fl.it]

Since you had mentioned scallops at Costco, I picked some up the other
day but haven't tried them yet. They look good and are local.

Supper last night I was with a bunch of my family and we drove to the
far side of Dartmouth to sample the fried clams at a restaurant that
has a great reputation for that dish. They were fabulous and lo and
behold we met the owner who turned out to be an old soccer player back
in the very early 70s.

Coming back over the MacKay bridge there was a thunderstorm, very
dramatic with lightning hitting the higher up parts of the bridge!!

[Christ...@deathtochristianity.pl]

well it can be made of soy or it can be nut based

[Christ...@deathtochristianity.pl]

Ya do realize that as a conversation progresses a person just may want
to reference things that were previously discussed but because you
love to snip things I understand

THAT YOU ARE A MORONS SO STOP SNIPPING,, some people like to see their
foreski.. err forechat

[Christ...@deathtochristianity.pl]

On Fri, 22 Mar 2019 21:20:49 -0400, jmcquown <j_mc...@comcast.net>

wrote:

>On 3/22/2019 8:36 PM, Jinx the Minx wrote:

>> itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>>> On Friday, March 22, 2019 at 4:33:20 PM UTC-5, Christ...@deathtochristianity.pl wrote:

>>>> On Fri, 22 Mar 2019 14:20:16 -0700 (PDT), "itsjoan...@webtv.net"
>>>> <itsjoan...@webtv.net> wrote:
>>>>
>>>>> On Friday, March 22, 2019 at 3:47:05 PM UTC-5, Christ...@deathtochristianity.pl wrote:

>It's just another way for this person to try to push their agenda. I'm
>not interested in gluten free or vegan whatever but they're not getting
>the hint. And yes, we keep replying. I'm replying to YOU, not to the
>person who thinks gluten is evil and vegan is the way to go.
>

>Let's talk again about how vegans make food out of crap that imitates
>the real thing when they could be actually eating the *real thing*. :)

Actually there is NO agenda I was truly curious because I AM A FAT
FUCK with dangerously high level of cholesterol, I could use my blood
to fry eggs....

So I WANTED TO FUCKING KNOW IF JUST MAYBE PERHAPS YOU AND MAYBE TRIED
A HEALTHIER VERSION OF THAT RECIPE...

But I can see you are to worried about what others may think if you
admitted you were really a lesbi.. oops sorry I meant to say healthy

>
>Jill

[Christ...@deathtochristianity.pl]

On Fri, 22 Mar 2019 22:42:30 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Morons that band wagon passed a long time ago.. I realize you are like
really really really really old and it may have seemed like it was
only a couple of minutes but it has been months...

[Christ...@deathtochristianity.pl]

On Fri, 22 Mar 2019 19:28:59 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Friday, March 22, 2019 at 8:19:07 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>> On Fri, 22 Mar 2019 14:51:06 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >> Also I wanted to ask do you think there would be any big difference if
>> >> I just used egg whites?
>> >>
>> >Honestly, I wouldn't bother. There is no flavor in the egg whites and why
>> >would you even consider making 'egg salad' with just the whites?
>>
>> well there is gold in a yolk... No? I thought that was why it was
>> yellow....
>> Oh and there is 187 mg of cholesterol in an egg all in the yolk, then
>> there is a hell of a lot in your cream cheese and a tad in the mayo
>> and that makes a wonderful cholesterol sandwich with a little salt for
>> flavor.
>>
>Uh, you do know that egg yolk cholesterol is completely different from animal
>cholesterol? Right, I thought so. Besides being an excellent source of pro-
>tein they taste darn good and dozens of ways to prepare them.
>

You do realize that an egg is basically an unborn embryo.. Eating eggs
is still murder..

>
>You asked for my recipe then you want to bitch at me because I don't go along
>with some fercocking vegan 'recipe.'

Actually I never bitched, I simply asked questions because I was
curious about different alternatives, that's all nothing more nothing
less, You decided to start your on little war and throw a temper
tantrum because someone was interested in lowering the cholesterol of
a potentially artery clogging food.

Lets see it started with

>Your recipe for egg salad would be appreciated

and that progressed to

>very interesting, have you tried a vegan cream cheese or even a sour
>cream?
>

>Also I wanted to ask do you think there would be any big difference if
>I just used egg whites?

And OMFG you went on a tirade even though I was calm collect and was
just
ASKING A MOTHER FUCKING QUESTION...

I was not rude, I was just wondering <sniff> if you have ever tried it
<sniff>

then I was jut asking your opinion <sniff> but you wanted to berate me
and make me cry <sniff>

[Christ...@deathtochristianity.pl]

yeah right gotcha.. it needs sugar also.. Oh wait the human body makes
both of those all on its own...

Wham bam thank you mam!!

[itsjoan...@webtv.net]

No Ju-Ju and you need to stop looking in the mirror and thinking everybody
has missing teeth like you. I've never had a black eye in my life either.

[itsjoan...@webtv.net]

On Saturday, March 23, 2019 at 5:25:06 AM UTC-5, Cindy Hamilton wrote:
>
> When I make egg salad, I grate the eggs on the largest holes of my
> box grater. Mayo, salt, pepper, cayenne, and then add finely minced
> onion, celery, and radish.
>
> Cindy Hamilton
>

Dozens of different recipes and I bet yours is dee-lish.

Have you seen that 'mix and chop' tool? I bought one at Walmart this week
and it supposed to be great for chopping up hamburger and sausage and such
in the skillet as it's browning. Supposed to be great for chopping up boiled
eggs as well and it did really, really good job on those.

The first image below is the one I bought at WallyWorld, $3.97. The second
image is the one from Pampered Chef coming in at a hefty $18 but I wanted to
post the image of it being used on ground meat.

https://i.postimg.cc/k4rz4YJY/Mix-and-Chop-Tool.jpg
https://i.postimg.cc/B6spkrQ3/Mix-and-Chop-Tool-2.jpg

[dsi1]

We had some scallops yesterday. It was prepared in some Japanese way which used almost the entire scallop and includes the gills and mantle. It's pretty chewy and a lot more interesting than Western style scallop.

[itsjoan...@webtv.net]

Take a bow.

[itsjoan...@webtv.net]

I snipped 500 lines of useless text because our resident village idiot can't
seem to answer a simple question (What's it made of, soy?) without including
reams and reams of text. When Ju-Ju asked what the cream cheese was made of
there was no need to include all the other text. Some people, such as your-
self want to read their same reply quoted again and again and again.

You're welcome.

[dsi1]

On Saturday, March 23, 2019 at 12:25:06 AM UTC-10, Cindy Hamilton wrote:
>
> When I make egg salad, I grate the eggs on the largest holes of my
> box grater. Mayo, salt, pepper, cayenne, and then add finely minced
> onion, celery, and radish.
>
> Cindy Hamilton

That's some serious egg salad. I go the other direction - elemental. :)

[Cindy Hamilton]

I hadn't seen one. I'll continue to use my old pancake turner for
ground meat. Mine must be vintage:

<https://www.etsy.com/listing/125706676/ekco-plastic-spatula-black-handle-turner>

Cindy Hamilton

[Cindy Hamilton]

I used to add alfalfa sprouts or radish sprouts as a layer on the
sandwich, but I rarely have them on hand and always have radishes.

Cindy Hamilton

[itsjoan...@webtv.net]

On Saturday, March 23, 2019 at 11:12:50 AM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> On Fri, 22 Mar 2019 19:28:59 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >> Oh and there is 187 mg of cholesterol in an egg all in the yolk, then
> >> there is a hell of a lot in your cream cheese and a tad in the mayo
> >> and that makes a wonderful cholesterol sandwich with a little salt for
> >> flavor.
> >>
> >Uh, you do know that egg yolk cholesterol is completely different from animal
> >cholesterol? Right, I thought so. Besides being an excellent source of pro-
> >tein they taste darn good and dozens of ways to prepare them.
> >
>
> You do realize that an egg is basically an unborn embryo.. Eating eggs
> is still murder..
>

Egg white is part of the egg and if you think it's murder, why are you even
eating a-n-y part of the egg???

>
> >You asked for my recipe then you want to bitch at me because I don't go along
> >with some fercocking vegan 'recipe.'
>
> Actually I never bitched, I simply asked questions because I was
> curious about different alternatives, that's all nothing more nothing
> less, You decided to start your on little war and throw a temper
> tantrum because someone was interested in lowering the cholesterol of
> a potentially artery clogging food.
>

You bitched about the amount of 'cholesterol' in eggs. You attempted to
lecture me on 'cholesterol' in eggs and it was no temper tantrum, just the
facts, Jack.

>
> Lets see it started with
>
> >Your recipe for egg salad would be appreciated
>
> and that progressed to
>
> >very interesting, have you tried a vegan cream cheese or even a sour
> >cream?
> >

Why would I want to eat fake food? I have no problem, real or imagined, with
natural foods such as cream cheese and whole eggs.

>
> >Also I wanted to ask do you think there would be any big difference if
> >I just used egg whites?
>

If you STILL consume eggs, even if they're whites only and murder as you say,
then you know the whites are tasteless. Why waste time on a tasteless dish?

>
> And OMFG you went on a tirade even though I was calm collect and was
> just
> ASKING A MOTHER FUCKING QUESTION...
>

I didn't go into a tirade, I just answered your stupid and senseless question.

>
> I was not rude, I was just wondering <sniff> if you have ever tried it
> <sniff>
>

Again, why would I want to try that mess when I have no digestive, real or
fake, issues?

>
> then I was jut asking your opinion <sniff> but you wanted to berate me
> and make me cry <sniff>
>

You just need some slapping around to shake those stupid food notions out
of your head. You're welcome.

[itsjoan...@webtv.net]

I had been using a nylon fish turner as it's a bit stiffer/sturdier than my
egg turner and it gave me a good workout. I had no high hopes for the tool
but thought I'd spring for it and try it; impressed I am. Anyway, if you're
ever curious and at Walmart pick one up.

[U.S. Janet B.]

I just saw that this last week. I really don't have a need for one
but immediately thought about trying to break up ground pork in the
skillet.

[U.S. Janet B.]

I hadn't seen sprouts in the store in a long time until Julie said she
saw them in Winco. When I checked the store I found they had a whole
section of various sprouts. I've been missing sprouts on sandwiches
like egg salad, ham salad and sliced turkey with tomatoes.
Janet US

[Dave Smith]

On 2019-03-23 12:47 p.m., itsjoan...@webtv.net wrote:
> On Saturday, March 23, 2019 at 11:12:50 AM UTC-5, Christ...@deathtochristianity.pl wrote:
>>
>> On Fri, 22 Mar 2019 19:28:59 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>>>> Oh and there is 187 mg of cholesterol in an egg all in the yolk, then
>>>> there is a hell of a lot in your cream cheese and a tad in the mayo
>>>> and that makes a wonderful cholesterol sandwich with a little salt for
>>>> flavor.
>>>>
>>> Uh, you do know that egg yolk cholesterol is completely different from animal
>>> cholesterol? Right, I thought so. Besides being an excellent source of pro-
>>> tein they taste darn good and dozens of ways to prepare them.
>>>
>>
>> You do realize that an egg is basically an unborn embryo.. Eating eggs
>> is still murder..
>>
> Egg white is part of the egg and if you think it's murder, why are you even
> eating a-n-y part of the egg???

Most eggs are not fertilized, so there is no embryo.

[Dave Smith]

On 2019-03-23 12:59 p.m., U.S. Janet B. wrote:
> On Sat, 23 Mar 2019 09:46:18 -0700 (PDT), Cindy Hamilton

> I hadn't seen sprouts in the store in a long time until Julie said she
> saw them in Winco. When I checked the store I found they had a whole
> section of various sprouts. I've been missing sprouts on sandwiches
> like egg salad, ham salad and sliced turkey with tomatoes.
>

There was some discussion about this a few months ago. I have not bought
sprouts in a long time and had never bothered to look, but when people
started posting about them not being sold I made a point of looking for
them. I did not see the bins of bulk sprouts that I had seen before,
but there were packages of them. One of the smaller grocery stores had
more than a dozen different types of sprouts.

[penm...@aol.com]

On Fri, 22 Mar 2019 dsi1 <dsi123 wrote:
>On Friday, March 22, 2019 Christ wrote:
>> On Fri, 22 March 22 2019 itsjoannotjoann wrote:

>> >On Friday, March 22, 2019 Jill McQuown wrote:
>> >>
>> >> Braised lamb shanks served with couscous and a vegetable as yet to be
>> >> decided. I wish I had an eggplant but alas, I don't. I have some fresh
>> >> broccoli, might steam that to go with it. :)
>> >>
>> >> Jill
>> >>
>> >Not quite sure here yet. I do have white beans with diced pork cooked in
>> >them leftover from yesterday. But I do have 5 boiled eggs waiting on me
>> >to get my butt in the kitchen and make a bowl of egg salad.
>>

>> Your recipe for egg salad would be appreciated

>My recipe is simplicity itself - don't overcook the eggs all to hell and use Japan mayo. The egg salad should be very light and have a custard-like mouth feel. It is possible to make a sublime egg salad but it requires a meticulous mind and attention to detail.

That's not egg salad, in fact it's no kind of salad... it's simply
eggs smushed with unburped baby puke.
Where's the celery, the onion, the parsley, the dill, the radish, the
anchovy/caviar. vodka?

[Janet]

>
> On Saturday, March 23, 2019 at 11:12:50 AM UTC-5, Christ...@deathtochristianity.pl wrote:

> You do realize that an egg is basically an unborn embryo..

Not in commercial egg production. Typical vegan ignorance of
biology.


Any adult hen lays eggs, even if she has never met a male bird or had
sex.

Commercial egg producers do not keep cockerels. So all the hens they
keep to produce eggs are virgin females, and none of the eggs have been
fertilised. Without fertilisation there is no embryo.


Janet UK

[Hank Rogers]

Popeye, yoose crystal palace makes everything palatable, right?

[U.S. Janet B.]

I was the one looking for sprouts . Yes, the current sprouts are in
packages with use by dates. I was very pleased with the quality. The
bulk sprouts always seemed to go bad quickly. I'm not real sure, but
I think that an outfit up in our hills is using thermal to grow this
kind of produce.
Janet US

[U.S. Janet B.]

I'll have your egg salad :-) Jewish rye bread to go with?
Janet US

[dsi1]

On Saturday, March 23, 2019 at 7:57:01 AM UTC-10, Sheldon wrote:
>
> That's not egg salad, in fact it's no kind of salad... it's simply
> eggs smushed with unburped baby puke.
> Where's the celery, the onion, the parsley, the dill, the radish, the
> anchovy/caviar. vodka?

It matter very little if you don't get it. Somebody that reads these posts will understand what I'm trying to do sooner or later. As far as your recipes goes, we used to hold club meetings at a retirement home for years. The dinners were provided by the house food service. They were bland, low energy, items. I was glad to get the heck out of that depressing place. As far as your cooking style goes - I'd rather have a Big Mac. :)

[Christ...@deathtochristianity.pl]

On Sat, 23 Mar 2019 09:47:56 -0700 (PDT), "itsjoan...@webtv.net"

ALL of it and I mean EVERY WORD I SAID that seemed as though I was
bitching was AFTER the fact that you had you hissy fit and therefore
does not count as far as what was previously discussed and is now
forthwith null and void as to having any meaning or purpose to being
discussed in a rational manner.

>>
>> Lets see it started with
>>
>> >Your recipe for egg salad would be appreciated
>>
>> and that progressed to
>>
>> >very interesting, have you tried a vegan cream cheese or even a sour
>> >cream?
>> >
>Why would I want to eat fake food? I have no problem, real or imagined, with
>natural foods such as cream cheese and whole eggs.
>>
>> >Also I wanted to ask do you think there would be any big difference if
>> >I just used egg whites?
>>
>If you STILL consume eggs, even if they're whites only and murder as you say,
>then you know the whites are tasteless. Why waste time on a tasteless dish?

yeah but I am only murdering the white part of the chicken... It will
by default be all dark meat making it much tastier anyway.

>>
>> And OMFG you went on a tirade even though I was calm collect and was
>> just
>> ASKING A MOTHER FUCKING QUESTION...
>>
>I didn't go into a tirade, I just answered your stupid and senseless question.


>>
>> I was not rude, I was just wondering <sniff> if you have ever tried it
>> <sniff>
>>
>Again, why would I want to try that mess when I have no digestive, real or
>fake, issues?
>>
>> then I was jut asking your opinion <sniff> but you wanted to berate me
>> and make me cry <sniff>
>>
>You just need some slapping around to shake those stupid food notions out
>of your head. You're welcome.
>

[itsjoan...@webtv.net]

There are as many egg salad recipes as there are little green apples.

[itsjoan...@webtv.net]

On Saturday, March 23, 2019 at 2:41:51 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> I am only murdering the white part of the chicken... It will
> by default be all dark meat making it much tastier anyway.
>

Murder is murder.

[Christ...@deathtochristianity.pl]

Give credit where credit is due.... I only half murder... the full
murder only comes later when the chicken has reached its prime or is
otherwise no longer any good for egg production and I will eat that
fucker like it is the last chicken on this earth!!!

https://www.youtube.com/watch?v=OG-ONaXLn8Y

[itsjoan...@webtv.net]

Tell that to him. He considers eating an egg murder but somehow egg whites
make it ok. More twisted thinking.

[itsjoan...@webtv.net]

On Saturday, March 23, 2019 at 5:58:55 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> Give credit where credit is due.... I only half murder...
>

Murder is murder same as robbery is robbery even if you did only take $100
from the bank but $100,000 was sitting in the vault.

[Dave Smith]

I had not expected anything rational from him.

[Christ...@deathtochristianity.pl]

Ahh BUT what if I went into a bank and saw a nickel on the floor,
picked it up and quietly pocketed it and hurriedly walked out... what
would that be?

What if it was a penny? Or a dollar bill, or 4 quarters, or a 3 dollar
bill with the corners torn off? What then princess? what would a
nickel stealing thief do then? Finders keepers isn't that how it goes?

[Cindy Hamilton]

On Saturday, March 23, 2019 at 6:58:55 PM UTC-4, Christ...@deathtochristianity.pl wrote:
> On Sat, 23 Mar 2019 14:24:23 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Saturday, March 23, 2019 at 2:41:51 PM UTC-5, Christ...@deathtochristianity.pl wrote:
> >>
> >> I am only murdering the white part of the chicken... It will
> >> by default be all dark meat making it much tastier anyway.
> >>
> >Murder is murder.
> >
>
> Give credit where credit is due.... I only half murder... the full
> murder only comes later when the chicken has reached its prime or is
> otherwise no longer any good for egg production and I will eat that
> fucker like it is the last chicken on this earth!!!

How do you eat the white without killing the yolk?

Cindy Hamilton

[Christ...@deathtochristianity.pl]

surgery

[Cindy Hamilton]

What is the ultimate fate of those yolks?

Cindy Hamilton

[jmcquown]

In a sane world, mayonnaise! LOL

Jill

[Christ...@deathtochristianity.pl]

On Fri, 22 Mar 2019 10:41:54 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Friday, March 22, 2019 at 8:30:35 AM UTC-5, Jill McQuown wrote:
>>
>> Braised lamb shanks served with couscous and a vegetable as yet to be
>> decided. I wish I had an eggplant but alas, I don't. I have some fresh
>> broccoli, might steam that to go with it. :)
>>
>> Jill
>>
>Not quite sure here yet. I do have white beans with diced pork cooked in
>them leftover from yesterday. But I do have 5 boiled eggs waiting on me
>to get my butt in the kitchen and make a bowl of egg salad.

I just want you to know that because of your eggtastic influence I am
going to make an egg salad tonight, I will not be adding in cream
cheese....

However cucumbers are going in, since I have no dill growing yet I
will chop some dill pickle spears eggs, mayo, Dijon mustard, some
sriracha and whatever else I see that I may want to put in there, when
I am all done I will top it off with my remaining slice of chicken and
that will be my din din tonight....

Oh yeah salt pepper pappyrika

BTW I am "cooking/boiling" my eggs in the air fryer without the use of
any water.....



Go outside and play son... yer pappy has to do some work on yer mammy

[itsjoan...@webtv.net]

On Sunday, March 24, 2019 at 7:41:29 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> I just want you to know that because of your eggtastic influence I am
> going to make an egg salad tonight, I will not be adding in cream
> cheese....
>
> However cucumbers are going in, since I have no dill growing yet I
> will chop some dill pickle spears eggs, mayo, Dijon mustard, some
> sriracha and whatever else I see that I may want to put in there, when
> I am all done I will top it off with my remaining slice of chicken and
> that will be my din din tonight....
>
> Oh yeah salt pepper pappyrika
>
> BTW I am "cooking/boiling" my eggs in the air fryer without the use of
> any water.....
>
>

I'm sure it will probably be outstanding since you're using the WHOLE egg to
make egg salad.

Some day, when you feel brave, make a small bowl, 2 or 3 eggs, mayo, a tablespoon or two of softened cream cheese, and a tad of salt. You may
like it and then again you may not but one thing for sure, there are dozens
and dozens of egg salad recipes to try.

[Christ...@deathtochristianity.pl]

Well I have to say that my creation was a success.. The fresh chives
went well, I used a tad too much onion, and the sriracha was freakin
amazing. Now I will admit that putting the chicken on top was not a
smart idea, so I ended up chopping it up and just adding it in the
salad. and it was amazing....


With a full belly I will kick back make a chocolate soy and rum shake
and hope the bliss that is the effects of an alcoholic beverage take
me soon to never never land..

[itsjoan...@webtv.net]

On Sunday, March 24, 2019 at 8:29:49 PM UTC-5, Christ...@deathtochristianity.pl wrote:
>
> Well I have to say that my creation was a success.. The fresh chives
> went well, I used a tad too much onion, and the sriracha was freakin
> amazing. Now I will admit that putting the chicken on top was not a
> smart idea, so I ended up chopping it up and just adding it in the
> salad. and it was amazing....
>

Chicken salad is what you ended up making. Either way, you made a dish you
enjoyed.

[dsi1]

I bought a cute little thingie that helps folks cook eggs. You boil it with the eggs and it indicates if the egg is done. It worked fine for me - also, it's a lot of fun!

https://www.amazon.com/photos/shared/IhwG5CqeSg-IzPFF34MOcQ._mKSvfulfGs8mZs73AU3Zj

[itsjoan...@webtv.net]

On Wednesday, March 27, 2019 at 8:14:31 PM UTC-5, dsi1 wrote:
>
> I bought a cute little thingie that helps folks cook eggs. You boil it with the eggs and it indicates if the egg is done. It worked fine for me - also, it's a lot of fun!
>
> https://www.amazon.com/photos/shared/IhwG5CqeSg-IzPFF34MOcQ._mKSvfulfGs8mZs73AU3Zj
>

Does it changes colors? Explain how it works, please.

[Christ...@deathtochristianity.pl]

I bet it says "hey moron it has been ten minutes your eggs are done!!"

[dsi1]

It does change colors to indicate soft, medium, or hard. I cooked my eggs about 45 seconds longer than the indicator said, my reasoning being that Japan eggs are smaller than American eggs. Everything's smaller in Japan! The eggs came out fine - for me. The eggs were cooked perfectly at each level. I need to do more testing since the eggs were at an elevated temperature to start. My refrigerator is not working. So I need to test it with colder eggs.

https://www.youtube.com/watch?v=sE5KHrkJ160

[itsjoan...@webtv.net]

On Wednesday, March 27, 2019 at 9:18:33 PM UTC-5, dsi1 wrote:
>
> On Wednesday, March 27, 2019 at 3:20:11 PM UTC-10, itsjoan...@webtv.net wrote:
>
> > On Wednesday, March 27, 2019 at 8:14:31 PM UTC-5, dsi1 wrote:
> > >
> > > I bought a cute little thingie that helps folks cook eggs. You boil it with the eggs and it indicates if the egg is done. It worked fine for me - also, it's a lot of fun!
> > >
> > > https://www.amazon.com/photos/shared/IhwG5CqeSg-IzPFF34MOcQ._mKSvfulfGs8mZs73AU3Zj
> > >
> > Does it changes colors? Explain how it works, please.
>
> It does change colors to indicate soft, medium, or hard. I cooked my eggs about 45 seconds longer than the indicator said, my reasoning being that Japan eggs are smaller than American eggs. Everything's smaller in Japan! The eggs came out fine - for me.
>

Great and thanks!

[Leonard Blaisdell]

In article <2535a720-de26-469e...@googlegroups.com>,

It uses liquid crystal technology. I know that because I knew the guy
that first made money off it with the first egg timer. My company went
on to use the technology to make welding temperature measuring devices.
They weren't very good but were the best the eighties had to offer. The
technology eventually gave us LCD screens.
Liquid crystals show a small color band at a certain temperature.
Different liquid crystal, different temperature to color. At least,
that's how it used to work. Maybe egg timers are all sophisticated now,
but I doubt it.
So how, you say, would that be a egg timer? You put the crystals in a
glob of plastic that takes say ten minutes to warm the crystals to
change color at 212 F degrees. Easy peasy. Want twenty minutes? Put the
crystals in a bigger glob of plastic or use a different liquid crystal.
Originally test by trial and error.

leo