kilikini wrote:



You might only be sensitive to the egg whites, but not the yolks.

--Bryan

I'm not Dave, but I think I'm sensitive to the yolks and not the whites. I
don't eat eggs anymore, period. It's not worth the ill-feeling I get all
day, no matter how much I may crave them.

I can eat meringues without suffering, so maybe it is the yolks. I thought egg
white allergies tended to be more serious. I think I know that ill feeling you
experience. I really have to think about eating eggs and weigh the pros and
cons. My wife has eggs and bacon for breakfast. We don't do breakfast together
because I get up earlier and have some cereal. She sleeps a little longer, does
her exercise regime, walks the dogs and then has her breakfast. We have brunch
together on Sundays. She's gotta have her eggs and always offers me some. It is
hard to turn down a poached egg. But just one.

Wayne Boatwright wrote:

I like real mayonnaise and cream cheese. I don't even mind the fat-free
cream cheese if it's just for spreading on a bagel. In fact I like all dairy
products (cheeses, yogurts, milks, etc.) with the lone exception of 2%, 1%,
and skim milk. Those are disgusting to me.

I find source quality is very important for these products.
Commercial lowfat milk is pretty unappetizing (this includes
Horizon), but if it comes from one of the small dairy farmers
up on the Sonoma coast it's much better.

Not sure about the small producers in your area -- the climate
is way different.

In any case, I use soymilk products these days, and wish I had a
source for tofu cream cheese that is better than Tofutti (which is
pretty unappetizing).

Steve

On Fri 23 May 2008 01:40:27p, Steve Pope told us...

Wayne Boatwright wrote:

I like real mayonnaise and cream cheese. I don't even mind the fat-free
cream cheese if it's just for spreading on a bagel. In fact I like all
dairy products (cheeses, yogurts, milks, etc.) with the lone exception
of 2%, 1%, and skim milk. Those are disgusting to me.

I find source quality is very important for these products.
Commercial lowfat milk is pretty unappetizing (this includes
Horizon), but if it comes from one of the small dairy farmers
up on the Sonoma coast it's much better.

You're right that the source is important. There are only certain local
brands I will buy. Still, when it comes to milk, I just won't touch
anything but whole milk. I rarely drink it anyway, but I do use it in
cooking, baking, or on cereal.

Not sure about the small producers in your area -- the climate
is way different.

In any case, I use soymilk products these days, and wish I had a
source for tofu cream cheese that is better than Tofutti (which is
pretty unappetizing).

I've only tried soymilk products a couple of times and did not like them at
all. I don't feel compelled to pursue it. :-) I don't even like tofu very
much, except the very firm type than can be nicely stirfried.



--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/23(XXIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2dys 10hrs 20mins
-------------------------------------------
OK, I'm weird ! But I'm saving up to
be eccentric.
-------------------------------------------

On Fri, 23 May 2008 09:41:22 -0400, Dave Smith
wrote:

My take on it is that is is easier to spread when soft, but tastes
better when it is cold.


I *must* have an even spread... otherwise why bother?

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On Fri, 23 May 2008 08:10:36 -0700 (PDT), Bobo Bonobo®
wrote:

You might only be sensitive to the egg whites, but not the yolks.


Hmmm. I *hate* egg whites but love the yolks.....

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sf wrote:

On Fri, 23 May 2008 08:10:36 -0700 (PDT), Bobo Bonobo®
wrote:

You might only be sensitive to the egg whites, but not the yolks.

Hmmm. I *hate* egg whites but love the yolks.....

The whites are not completely useless, especially when beaten.
Meringues shells are a great base for desserts, and there is meringue
topping on pies.When I make waffles I separate the eggs and whip up
the whites to be folded into the batter. My favourite Marguarita
recipe calls for egg whites to be whipped up in the blender with the
rest of the stuff. It makes a nice foamy topping on the drinks.

But to eat something like an egg white omelette? No thanks.

On May 23, 10:53*pm, sf . wrote:
On Fri, 23 May 2008 08:10:36 -0700 (PDT), Bobo Bonobo®

wrote:
You might only be sensitive to the egg whites, but not the yolks.

Hmmm. *I *hate* egg whites but love the yolks.....


I'm somewhat indifferent to the whites, but one thing for sure, the
whites need to be thoroughly cooked, never runny, or they ick me out.
Egg yolks are wonderful. There are quite a few things that people use
whole eggs for that would be much better with yolks only.

--Bryan

Bobo Bonobo® wrote:



I'm somewhat indifferent to the whites, but one thing for sure, the
whites need to be thoroughly cooked, never runny, or they ick me out.
Egg yolks are wonderful. There are quite a few things that people use
whole eggs for that would be much better with yolks only.

I don't mind if the white are slightly runny. I used to order my fried
eggs "snotty. " The same goes for scrambled eggs. They are much tastier
when they are still wet,

On Sat, 24 May 2008 09:10:13 -0400, Dave Smith
wrote:

My favourite Marguarita
recipe calls for egg whites to be whipped up in the blender with the
rest of the stuff. It makes a nice foamy topping on the drinks.

I don't adulterate my Margaritas! I want them made with fresh lime,
salt on the rim and don't you dare mess around with it. Did you
ever drink a Ramos Fizz in your misspent yoot? Ramos Fizz, Angel Food
Cake and souffles are the best way to use egg whites, IMO. Meringue?
Pure piffle. I scoff at it!

http://www.hurlothrumbo.org/ramos_fizz_recipe.htm

Ramos Gin Fizz

This recipe and text is taken from New Orleans DRINKS and how to mix
'em by Stanley Clisby Arthur. HARMANSON, Publisher 333 rue Royale,
Nouvelle Orleans; 1937

1 tablespoon powdered sugar

3-4 drops orange flower water

1/2 lime -- juice only

1/2 lemon -- juice only

1 jigger dry gin

1 white of egg

1 jigger heavy cream

1 squire seltzer water

2 drops extract vanilla (optional)

Mix in a tall barglass in the order given; add crushed ice, not too
fine as lumps are needed to whip up the froth on the egg white and
cream. Use a long metal shaker and remember this is one drink that
needs a long, steady shaking. Keep at it until the mixture gets body
-- "ropy" as some experienced barkeepers express it. When thoroughly
shaken, strain into a tall thin glass for serving.

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On Sat 24 May 2008 08:07:10a, sf told us...

On Sat, 24 May 2008 09:10:13 -0400, Dave Smith
wrote:

My favourite Marguarita
recipe calls for egg whites to be whipped up in the blender with the
rest of the stuff. It makes a nice foamy topping on the drinks.

I don't adulterate my Margaritas! I want them made with fresh lime,
salt on the rim and don't you dare mess around with it. Did you
ever drink a Ramos Fizz in your misspent yoot? Ramos Fizz, Angel Food
Cake and souffles are the best way to use egg whites, IMO. Meringue?
Pure piffle. I scoff at it!

Even a rich chocolate cream pie with merigue topping? There are quite a
few old cocktails that included an egg white in the mix. Can't think of
the others off the top of my head right now.


http://www.hurlothrumbo.org/ramos_fizz_recipe.htm

Ramos Gin Fizz

This recipe and text is taken from New Orleans DRINKS and how to mix
'em by Stanley Clisby Arthur. HARMANSON, Publisher 333 rue Royale,
Nouvelle Orleans; 1937

1 tablespoon powdered sugar

3-4 drops orange flower water

1/2 lime -- juice only

1/2 lemon -- juice only

1 jigger dry gin

1 white of egg

1 jigger heavy cream

1 squire seltzer water

2 drops extract vanilla (optional)

Mix in a tall barglass in the order given; add crushed ice, not too
fine as lumps are needed to whip up the froth on the egg white and
cream. Use a long metal shaker and remember this is one drink that
needs a long, steady shaking. Keep at it until the mixture gets body
-- "ropy" as some experienced barkeepers express it. When thoroughly
shaken, strain into a tall thin glass for serving.




--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/24(XXIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1dys 14hrs 50mins
-------------------------------------------
Paranoia: Not an attitude but a way
of life.
-------------------------------------------

Don't like mayo like yourself I can eat it mixed in salads or
dressings no problem but I can't handle it on a burger like yourself.
I love cream cheese though
Dragona

I