Omelet wrote:

> In article >,
> Blinky the Shark > wrote:
>
>> Omelet wrote:
>>
>> > In article >,
>> > Blinky the Shark > wrote:
>> >
>> >> Omelet wrote:
>> >>
>> >> > I solved the problem with pork chops by using a clamshell
>> >> > electric grill. It's made all the difference in the world!
>> >> > Another way is to slice them thinly and stir fry.
>> >>
>> >> I asked for input a few weeks ago on the Foreman grills.
>> >> I'm picking one up this afternoon, finally. Love those
>> >> 20%-off coupons from BB&B.
>> >
>> > Just be careful with it... It is a very useful tool as it
>> > cooks hot and fast. Just keep in mind that it takes 1/2 the
>> > time because it's cooking both sides at the same time!
>> >
>> > Enjoy! :-)
>>
>> Did! My buddy and I just gave it a shakedown. Made some lamb
>> shoulder somethings, and the unit did a nice job. With all the
>> fat in the drip pan, cleaning the grill plates wasn't bad. No
>> spatter anywhere. It's a keeper.
>
> And they don't smoke up the house. :-)

I didn't even think about that. And my buddy seems to have a
smoke detector with a low trigger point, too, going off even when
we don't seem to be really smoking anything on the stove.


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Killfiling all posts from Google Groups
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"blake murphy" > wrote
> i don't know, the temp. is pretty low when i make an omelet. i guess
> i'll have to practice some more.
>

Try my method. High heat, non-stick pan. Butter, a good bit of it.
(I use Country Crock, I just like the flavor better than regular butter)
Swirl the butter around so it coats, then as soon as it bubbles, pour in
your well-beaten eggs that have been salted and peppered. Stand there
and gather up the edges as they cook, turn the heat off when the eggs
are almost done and just turn the eggs over until they are as dry or
moist as you like. Never use milk in the eggs. They will be perfect,
and are done really fast. Thing is, to stand there the whole time,
don't leave them at all, as you don't want any brown.

Low heat has always made icky eggs for me.

"Gregory Morrow" > wrote
>
> Who doesn't love eating pussy at breakfast...???
>
> ^..^

Um, you?

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> >>> Eggs are high in Iron??? :-(
> >>
> >> Yes, they are.
> >>
> >> kili
> >
> > Bummer. :-(
> >
> > I'm glad for you that shrimp are not!
> >
> > Probably helps that Crustaceans have copper based blood instead of
> > iron based blood like mammals do. :-)
> >
> > I'll bet that all water bugs are ok for you.
>
> Just shrimp. I'm supposed to avoid lobster, crab and most of all, mollusks.
> :~(
>
> kili

Hm.

What is the iron content of Crab?

On a personal note, Shrimp is my #1 favorite crustacean.
I could seriously live on those things if I could afford it!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blinky the Shark > wrote:

> >> Did! My buddy and I just gave it a shakedown. Made some lamb
> >> shoulder somethings, and the unit did a nice job. With all the
> >> fat in the drip pan, cleaning the grill plates wasn't bad. No
> >> spatter anywhere. It's a keeper.
> >
> > And they don't smoke up the house. :-)
>
> I didn't even think about that. And my buddy seems to have a
> smoke detector with a low trigger point, too, going off even when
> we don't seem to be really smoking anything on the stove.
>
>
> --
> Blinky

I really do love my Hamilton grill. :-)
It's a commonly used tool so has a dedicated place next to the stove. I
replaced it about once per year or so when the non-stick coating started
wearing off.

Chicken will ruin it the fastest so they last longer if I refrain from
using it for wings...

I've gone to deep frying those instead. The current grill is 2 years old
now and undamaged.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 13, 12:48 pm, Omelet > wrote:
>
> Whatever floats your boat. :-)
>
> I find cooking to be fun and easy.
> Some people try to make it complicated, but it isn't!
>
> I steamed 3 heads of broccoli yesterday, cut into florets and did not
> add a thing to them.
>
> All of it is GONE today and I only had 3 bites!
>
> Dad said it was the best broccoli I'd ever made...
> He ate it all and did not even add salt.
>
> Sometimes simple is good!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I love fresh broccoli. We are in Tahiti now and the rule is that when
you see it in stock, buy it, because it won't be there the next day.

A few weeks ago we bought some of the best strawberries I've ever
tasted. for dinner that night we munched on a fresh baguette, brie
and those delicious strawberries. It was simple and memorable. Of
course the good French wine helped.

Barb
s/v Arabella
www.sailinglinks.com

Omelet wrote:

> In article >,
> Blinky the Shark > wrote:
>
>> >> Did! My buddy and I just gave it a shakedown. Made some
>> >> lamb shoulder somethings, and the unit did a nice job. With
>> >> all the fat in the drip pan, cleaning the grill plates
>> >> wasn't bad. No spatter anywhere. It's a keeper.
>> >
>> > And they don't smoke up the house. :-)
>>
>> I didn't even think about that. And my buddy seems to have a
>> smoke detector with a low trigger point, too, going off even
>> when we don't seem to be really smoking anything on the stove.
>>
>>
>> --
>> Blinky
>
> I really do love my Hamilton grill. :-)

I saw a very appealing Cuisinart when I was shopping, too.

> It's a commonly used tool so has a dedicated place next to the
> stove. I replaced it about once per year or so when the
> non-stick coating started wearing off.

My new Foreman seems to have acquired a dedicated place, too,
between the stove and the fridge. The problem is that it's my
buddy's stove and fridge and countertop. I'm hoping he's willing
to let me take it back to my place Sunday when I head for home.


T-bone, tonight, as we continue the test drive. :-P'''

As for the surface, I guess you just answered something I'd been
wondering about -- if you can buy replacement griddles from the
manufacturer.

> Chicken will ruin it the fastest so they last longer if I
> refrain from using it for wings...

Why's that?



--
Blinky
Killfiling all posts from Google Groups
Details: http://blinkynet.net/comp/uip5.html

In article .com>,
ladysailor > wrote:

> On Jul 13, 12:48 pm, Omelet > wrote:
> >
> > Whatever floats your boat. :-)
> >
> > I find cooking to be fun and easy.
> > Some people try to make it complicated, but it isn't!
> >
> > I steamed 3 heads of broccoli yesterday, cut into florets and did not
> > add a thing to them.
> >
> > All of it is GONE today and I only had 3 bites!
> >
> > Dad said it was the best broccoli I'd ever made...
> > He ate it all and did not even add salt.
> >
> > Sometimes simple is good!
> > --
> > Peace, Om
> >
> > Remove _ to validate e-mails.
> >
> > "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> > Nicholson
>
> I love fresh broccoli. We are in Tahiti now and the rule is that when
> you see it in stock, buy it, because it won't be there the next day.
>
> A few weeks ago we bought some of the best strawberries I've ever
> tasted. for dinner that night we munched on a fresh baguette, brie
> and those delicious strawberries. It was simple and memorable. Of
> course the good French wine helped.
>
> Barb
> s/v Arabella
> www.sailinglinks.com

I'm still waiting for a good price on strawberries here. I like to make
fresh fruit salads with a little sour cream. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blinky the Shark > wrote:

> Omelet wrote:
>
> > In article >,
> > Blinky the Shark > wrote:
> >
> >> >> Did! My buddy and I just gave it a shakedown. Made some
> >> >> lamb shoulder somethings, and the unit did a nice job. With
> >> >> all the fat in the drip pan, cleaning the grill plates
> >> >> wasn't bad. No spatter anywhere. It's a keeper.
> >> >
> >> > And they don't smoke up the house. :-)
> >>
> >> I didn't even think about that. And my buddy seems to have a
> >> smoke detector with a low trigger point, too, going off even
> >> when we don't seem to be really smoking anything on the stove.
> >>
> >>
> >> --
> >> Blinky
> >
> > I really do love my Hamilton grill. :-)
>
> I saw a very appealing Cuisinart when I was shopping, too.
>
> > It's a commonly used tool so has a dedicated place next to the
> > stove. I replaced it about once per year or so when the
> > non-stick coating started wearing off.
>
> My new Foreman seems to have acquired a dedicated place, too,
> between the stove and the fridge. The problem is that it's my
> buddy's stove and fridge and countertop. I'm hoping he's willing
> to let me take it back to my place Sunday when I head for home.
>
>
> T-bone, tonight, as we continue the test drive. :-P'''

T-bones were on sale today for $5.99 per lb.
I'm truly looking forward to it. It's been months since I've had a good,
tender steak due to the price of beef.

>
> As for the surface, I guess you just answered something I'd been
> wondering about -- if you can buy replacement griddles from the
> manufacturer.

I'm not sure about Foreman, but I could never find them for mine. The
large Hamilton is under $50.00 anyway.

>
> > Chicken will ruin it the fastest so they last longer if I
> > refrain from using it for wings...
>
> Why's that?

I'm not sure. The gooey that it deposits on the coating is hard to clean
off. Glass cleaner and wet paper towels are what I use.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote:
>In article >,
> Blair P. Houghton > wrote:
>
>> Gregory Morrow > wrote:
>> >> > Eggs are high in Iron??? :-(
>> >>
>> >> Yes, they are.
>> >
>> >One of the reasons why eggs are called "the perfect food"...
>>
>> Whoever called them that ignored their near total lack
>> of carbohydrates. Must've been that Atkins hack.
>
>There is no such thing as an "essential carbohydrate".

Your brain runs on complex carbohydrates. Cut down your
intake of them and you'll go stupid and sleepy.

And if you don't have them your liver puts you into a
state where you lose weight, both muscle and fat. It's
an illness, not a diet.

>There are, however, essential amino acids, essential fatty acids and
>essential vitamins and trace minerals that the body cannot create.
>
>An egg is a very complete food.
>
>Might have to do with the fact that it's an incubator for creating a
>living animal, so it HAS to be.

A living chicken. So it might be complete, for a chicken.
If the chicken was an embryo. Which has very different
nutritional needs from an adult human.

--Blair

Giusi > wrote:
>Omelet is made exactly so, except in bad places where they stir it while
>it cooks, which makes a monolithic mass instead of a cloud of soft egg.

The technique is to stir in the middle so it all gets to
roughly the same temperature until just before it sets,
then letting it set and puff. It saves having to flip.
Stirring the whole thing is clumsy.

Another thing that helps with puffing is to whip it vigorously
with a little salt before pouring it in the pan. I've made
omelettes I couldn't even fold, that way.

> Frittata isn't, and ends up quite different, but since it isn't eaten
>hot, it somehow seems OK.

I'm feeling hungry for egg foo yung.

--Blair

Omelet wrote:

> In article >,
> Blinky the Shark > wrote:
>
>> Omelet wrote:
>>
>> > In article >,
>> > Blinky the Shark > wrote:
>> >
>> >> >> Did! My buddy and I just gave it a shakedown. Made some
>> >> >> lamb shoulder somethings, and the unit did a nice job.
>> >> >> With all the fat in the drip pan, cleaning the grill
>> >> >> plates wasn't bad. No spatter anywhere. It's a keeper.
>> >> >>
>> >> >
>> >> > And they don't smoke up the house. :-)
>> >>
>> >> I didn't even think about that. And my buddy seems to have
>> >> a smoke detector with a low trigger point, too, going off
>> >> even when we don't seem to be really smoking anything on the
>> >> stove.
>> >>
>> >>
>> >> --
>> >> Blinky
>> >
>> > I really do love my Hamilton grill. :-)
>>
>> I saw a very appealing Cuisinart when I was shopping, too.
>>
>> > It's a commonly used tool so has a dedicated place next to
>> > the stove. I replaced it about once per year or so when the
>> > non-stick coating started wearing off.
>>
>> My new Foreman seems to have acquired a dedicated place, too,
>> between the stove and the fridge. The problem is that it's my
>> buddy's stove and fridge and countertop. I'm hoping he's
>> willing to let me take it back to my place Sunday when I head
>> for home.
>>
>>
>> T-bone, tonight, as we continue the test drive. :-P'''
>
> T-bones were on sale today for $5.99 per lb.
> I'm truly looking forward to it. It's been months since I've had
> a good, tender steak due to the price of beef.

I paid $6.99. About an inch thick and pretty. George F. made it
a four-minute job -- you weren't kidding about the speed. And
that wasn't raw, either.

>> As for the surface, I guess you just answered something I'd
>> been wondering about -- if you can buy replacement griddles
>> from the manufacturer.
>
> I'm not sure about Foreman, but I could never find them for
> mine. The large Hamilton is under $50.00 anyway.

Sorry. I forgot you had the other brand.

>> > Chicken will ruin it the fastest so they last longer if I
>> > refrain from using it for wings...
>>
>> Why's that?
>
> I'm not sure. The gooey that it deposits on the coating is hard
> to clean off. Glass cleaner and wet paper towels are what I use.

Hmmm. Thanks.


--
Blinky
Killfiling all posts from Google Groups
Details: http://blinkynet.net/comp/uip5.html

Omelet wrote:
> In article >,
> none > wrote:
>
>> Considering the time of year... I'm having trouble with zucchini.
>> It seems to have two states: Raw / Mush. Nothing between.
>> I've tried frying it, breaded or unbreaded, and grilling it.
>
> I love it raw in long strips used as a dipping item, like celery and
> stuff. :-)
>
> When cooking, I generally steam it cut into 1" chunks or so.

Ah, that would explain it...
Thanks, all.
And here, I'd thought I was even more incompetent as a cook than I am!
For me, crushed saltine crackers make the best breading material for
fried zucchini I've tested so far... Experiments continue.
Long strips, maybe a little "Hidden Valley" ranch dressing... Hmmm. A
company barbecue is coming up, and I'm going to throw together a
crock-pot of pinto beans. Maybe a veggie-tray would be a good thing
alongside it.
This crowd even liked my pepperoncini-juice refrigerator-pickled eggs,
so they can't be all that discriminating. My kind of people. (grin).

On Jul 13, 11:17 pm, Blair P. Houghton > wrote:
> Omelet > wrote:
> >In article >,
> > Blair P. Houghton > wrote:
>
> >> Gregory Morrow > wrote:
> >> >> > Eggs are high in Iron??? :-(
>
> >> >> Yes, they are.
>
> >> >One of the reasons why eggs are called "the perfect food"...
>
> >> Whoever called them that ignored their near total lack
> >> of carbohydrates. Must've been that Atkins hack.
>
> >There is no such thing as an "essential carbohydrate".
>
> Your brain runs on complex carbohydrates. Cut down your
> intake of them and you'll go stupid and sleepy.

Your brain DOES NOT run on complex carbs. You are blowing out your
ass.
During periods of plenty, your brain cells run on GLUCOSE, which is a
SIMPLE, not a "complex" carbohydrate. Brain cells can also run on
ketones.

I never felt more alert than when I was in ketosis. The first few
days are a bitch, but after that you're fine. During times when
you're running a big time calorie deficit, your head can feel swimmy,
but that's the case with any calorie deficit, ketogenic diet or
otherwise
>
> And if you don't have them your liver puts you into a
> state where you lose weight, both muscle and fat. It's
> an illness, not a diet.

Even if the ketogenic diet were unhealthy, which it is not for most
folks, almost nothing is worse than obesity. Also, every weight loss
regimen causes one to lose "both muscle and fat."
>
> >There are, however, essential amino acids, essential fatty acids and
> >essential vitamins and trace minerals that the body cannot create.
>
> >An egg is a very complete food.

You could live healthily off of eggs and cruciferous veggies for a
long time.
>
> >Might have to do with the fact that it's an incubator for creating a
> >living animal, so it HAS to be.
>
> A living chicken. So it might be complete, for a chicken.
> If the chicken was an embryo. Which has very different
> nutritional needs from an adult human.

Not that different.
>
> --Blair

--Bryan

In article >,
Blair P. Houghton > wrote:

> Omelet > wrote:
> >In article >,
> > Blair P. Houghton > wrote:
> >
> >> Gregory Morrow > wrote:
> >> >> > Eggs are high in Iron??? :-(
> >> >>
> >> >> Yes, they are.
> >> >
> >> >One of the reasons why eggs are called "the perfect food"...
> >>
> >> Whoever called them that ignored their near total lack
> >> of carbohydrates. Must've been that Atkins hack.
> >
> >There is no such thing as an "essential carbohydrate".
>
> Your brain runs on complex carbohydrates. Cut down your
> intake of them and you'll go stupid and sleepy.

Wrong.

Your brain runs on Glucose.

Your liver can make glucose out of fat and protein by a process called
"gluconeogenesis". It's not very efficient but it works, which is why
eating protein and fat instead of carbohydrates gives you a metabolic
advantage. Your body has to work harder to feed itself.

I'd suggest you do a bit of research. ;-)

>
> And if you don't have them your liver puts you into a
> state where you lose weight, both muscle and fat. It's
> an illness, not a diet.

It helps you burn body fat.
That's the whole point!

As for being sleepy, only the first day or so. Once it gets going and a
good BMK level develops, I have more energy than ever!

High carb meals otoh, ALWAYS make me feel sleepy after eating them!

>
> >There are, however, essential amino acids, essential fatty acids and
> >essential vitamins and trace minerals that the body cannot create.
> >
> >An egg is a very complete food.
> >
> >Might have to do with the fact that it's an incubator for creating a
> >living animal, so it HAS to be.
>
> A living chicken. So it might be complete, for a chicken.
> If the chicken was an embryo. Which has very different
> nutritional needs from an adult human.
>
> --Blair

No argument there. ;-) I'd never suggest someone try to live entirely on
eggs, but they are a good source of trace nutrients.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> Giusi > wrote:
> >Omelet is made exactly so, except in bad places where they stir it while
> >it cooks, which makes a monolithic mass instead of a cloud of soft egg.
>
> The technique is to stir in the middle so it all gets to
> roughly the same temperature until just before it sets,
> then letting it set and puff. It saves having to flip.
> Stirring the whole thing is clumsy.
>
> Another thing that helps with puffing is to whip it vigorously
> with a little salt before pouring it in the pan. I've made
> omelettes I couldn't even fold, that way.

How much salt? I'll have to try that.
I have trouble getting Omelets to be "fluffy".

>
> > Frittata isn't, and ends up quite different, but since it isn't eaten
> >hot, it somehow seems OK.
>
> I'm feeling hungry for egg foo yung.
>
> --Blair

Quiche. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blinky the Shark > wrote:

> >> T-bone, tonight, as we continue the test drive. :-P'''
> >
> > T-bones were on sale today for $5.99 per lb.
> > I'm truly looking forward to it. It's been months since I've had
> > a good, tender steak due to the price of beef.
>
> I paid $6.99. About an inch thick and pretty.

The two I bought are about like that.
I'll marinate them then let them come to room temp. before cooking them.


> George F. made it
> a four-minute job -- you weren't kidding about the speed. And
> that wasn't raw, either.

Indeed!
It takes a bit of getting used to. ;-)
The only thing faster is deep frying...

but that is ONE thing I will NOT deep fry, unless I'm making chicken
fried steak! <g> I've actually made CFS out of deboned T-bone just so
it'd be really tender for dad. His teeth are not so good and I can't get
him to go to the dentist. :-(

>
> >> As for the surface, I guess you just answered something I'd
> >> been wondering about -- if you can buy replacement griddles
> >> from the manufacturer.
> >
> > I'm not sure about Foreman, but I could never find them for
> > mine. The large Hamilton is under $50.00 anyway.
>
> Sorry. I forgot you had the other brand.

No worries. :-)
My first ever one was a small Foreman.
It set me up to really love this type of kitchen gadget.

Wings really are good in them, but... <sigh>

The ones with removable Grids do better as at least you can remove them
and soak them. That helps a LOT.

>
> >> > Chicken will ruin it the fastest so they last longer if I
> >> > refrain from using it for wings...
> >>
> >> Why's that?
> >
> > I'm not sure. The gooey that it deposits on the coating is hard
> > to clean off. Glass cleaner and wet paper towels are what I use.
>
> Hmmm. Thanks.

:-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article > ,
none > wrote:

> Omelet wrote:
> > In article >,
> > none > wrote:
> >
> >> Considering the time of year... I'm having trouble with zucchini.
> >> It seems to have two states: Raw / Mush. Nothing between.
> >> I've tried frying it, breaded or unbreaded, and grilling it.
> >
> > I love it raw in long strips used as a dipping item, like celery and
> > stuff. :-)
> >
> > When cooking, I generally steam it cut into 1" chunks or so.
>
> Ah, that would explain it...
> Thanks, all.
> And here, I'd thought I was even more incompetent as a cook than I am!

<lol> Not everyone can make perfect squash every time!

> For me, crushed saltine crackers make the best breading material for
> fried zucchini I've tested so far... Experiments continue.

I don't use a batter, just a dusting. Seems to give me better control
and just a slight crisp coating. I love fried squash! I cut it a good
1/4" thick, wet it with water then coat it lightly in spiced corn starch
or rice flour. I try to avoid wheat due to dietary sensitivities.

Corn starch always gives me the best results for crispy when pan or deep
frying. So does Arrowroot but that costs more!

> Long strips, maybe a little "Hidden Valley" ranch dressing... Hmmm. A
> company barbecue is coming up, and I'm going to throw together a
> crock-pot of pinto beans. Maybe a veggie-tray would be a good thing
> alongside it.
> This crowd even liked my pepperoncini-juice refrigerator-pickled eggs,
> so they can't be all that discriminating. My kind of people. (grin).

Oh yes!!! I've done dipping trays for work. :-) Everyone claims to like
raw carrots but they are always left over. :-P I don't bother with them
any more. The things that tend to go first are raw zuke's, celery,
mushrooms (raw portabello or halved white mushrooms are wonderful raw)
as well as the usual broccoli and cauliflower. Raw yellow squash goes
over too.

The trick with raw squash is to get the smallest, thinnest squashes you
can. The less mature ones are a lot more tender and sweet.

Can't go wrong with Ranch dip. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
Bobo Bonobo(R) > wrote:

> I never felt more alert than when I was in ketosis. The first few
> days are a bitch, but after that you're fine.

Agreed... and some of that feeling is psychological.

Fasting can be interesting too after 3 days.

That taught me that people put WAY too much importance on eating "3
squares per day".

It's mostly habit, not necessity. I generally only eat twice per day,
when I get hungry. There have been times when I was on vacation that I
was so busy, I realized the next day that I had not had a meal in nearly
two days.

I always feel just fine.

That's what body fat is for after all! Stored energy. Your body will use
it. That's the idea.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article .com>,
> Bobo Bonobo(R) > wrote:
>
>> I never felt more alert than when I was in ketosis. The first few
>> days are a bitch, but after that you're fine.
>
> Agreed... and some of that feeling is psychological.
>
> Fasting can be interesting too after 3 days.
>
> That taught me that people put WAY too much importance on eating "3
> squares per day".
>
> It's mostly habit, not necessity. I generally only eat twice per day,
> when I get hungry. There have been times when I was on vacation that I
> was so busy, I realized the next day that I had not had a meal in
> nearly two days.
>
> I always feel just fine.
>
> That's what body fat is for after all! Stored energy. Your body will
> use it. That's the idea.

I agree. I'll go a day or two and think to myself, oh, I should probably
eat something. As long as I drink plenty of fluids, I'm fine. My husband,
however, is the piggy-poo and eats about 5 LARGE meals a day. Sheesh!

kili

On Sat, 14 Jul 2007 09:17:07 -0500, Omelet >
wrote:

>How much salt? I'll have to try that.
>I have trouble getting Omelets to be "fluffy".

Just a shake of salt adds flavor, but why on earth would you want a
"fluffy" omelet? I don't want any browned spots on mine either. ick,
ick, ick, ick, ick

You want fluff, whip some air into it and cook it in a very small pan.


--

Death is Nature's way of saying "slow down".
<unknown>

On Sat, 14 Jul 2007 09:27:37 -0500, Omelet >
wrote:

>The trick with raw squash is to get the smallest, thinnest squashes you
>can. The less mature ones are a lot more tender and sweet.

I think if home growers remembered that the young ones are the best,
they wouldn't have to leave so many on doorsteps in the middle of the
night.


--

Death is Nature's way of saying "slow down".
<unknown>

cyberPUSSY meowed:

> "Gregory Morrow" > wrote
> >
> > Who doesn't love eating pussy at breakfast...???
> >
> > ^..^
>
> Um, you?


You RANG, luv...???

--
Best
Greg

"I am smarter than you think I am"
- Maryanne "Loafhead" Kehoe to me
in alt.gossip.celebrities

On Sat, 14 Jul 2007 11:34:11 -0400, "kilikini"
> wrote:

>My husband,
>however, is the piggy-poo and eats about 5 LARGE meals a day. Sheesh!

He's expending a lot of physical energy at his job, Kili.... he needs
the (food) calories.


--

Death is Nature's way of saying "slow down".
<unknown>

On Fri, 13 Jul 2007 12:20:42 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> you need not add it separately. cook it last (if you have a whole lot
>> of stuff, you may need to remove that), and only until it turns bright
>> green, one minute or two. then add your sauce. you do need to be
>> quick, though.
>>
>> since i already have it typed up, here's a recipe for you:
>>
>> sweet (and hot and sour) broccoli with pork (adapted from jim lee's
>> chinese cookbook)
>>
>> 1 cup pork sliced for stir-fry
>>
>> 1 medium bunch broccoli
>>
>> 2-4 slices ginger root, shredded
>>
>> 1 clove garlic, minced (i use the nasty stuff in a jar)
>>
>> 1/4 cup rice vinegar
>>
>> seasonings:
>>
>> 1/4 cup brown sugar (i use brownulated)
>>
>> 2 tbl soy sauce
>>
>> 1/4 cup dry sherry
>>
>> 1/2 tsp chili paste or rooster sauce (or tabasco or other hot
>> sauce)
>>
>> 1/2 tsp accent (msg)
>>
>> oil for stir-frying
>>
>> teriaki sauce
>>
>> * * * * *
>>
>> marinate pork slices in teriaki sauce, if desired. rinse broccoli and
>> shake to drain. cut florets into bite-size pieces and set aside. cut
>> off tough bottom portions of broccoli stalks and discard. using a
>> sharp paring knife, peel the remaining stalks and then slice thinly
>> and cover with rice vinegar in bowl. mix together seasoning items in
>> bowl, stirring to dissolve brown sugar. let pork and broccoli slices
>> marinate for about half an hour.
>>
>> to cook: heat wok hot and dry. add oil. turn heat to medium and add
>> garlic and ginger and cook until garlic is golden and they begin to
>> release their fragrance. return heat to high and add pork. stir-fry
>> until pork begins to brown. drain off vinegar from broccoli slices
>> into the seasonings, and add the slices to wok. stir-fry for about 1
>> minute. add the florets and stir-fry briefly, just long enough for
>> florets to turn a bright, deep green. add seasonings and stir
>> briefly. cover wok and remove from heat and let stand for 2 minutes
>> or so to let sauce penetrate. the gravy will not be thick, so i
>> wouldn't serve it over rice.
>>
>> i haven't seen a dish much like it in any restaurant, but it's pretty
>> damn tasty. it's not terribly sweet.
>>
>> your pal,
>> blake
>
>Sounds good, but I've have to skip the sugar. :-)

you could try this for the sauce (also from jim lee):

1 tsp sugar

1 tbl cornstarch

1 tsp msg

1/4 cup oyster sauce

1/2 cup chicken broth

cook as above, adding sauce and stirring until thickened.

(i have not tried this, but should result in a dish familiar to all
in restaurants but with the broccoli still bright green instead of
olive drab.)

or is sugar out completely?

your pal,
blake

On Fri, 13 Jul 2007 14:05:45 -0400, "cybercat" >
wrote:

>
>"blake murphy" > wrote
>> i don't know, the temp. is pretty low when i make an omelet. i guess
>> i'll have to practice some more.
>>
>
>Try my method. High heat, non-stick pan. Butter, a good bit of it.
>(I use Country Crock, I just like the flavor better than regular butter)
>Swirl the butter around so it coats, then as soon as it bubbles, pour in
>your well-beaten eggs that have been salted and peppered. Stand there
>and gather up the edges as they cook, turn the heat off when the eggs
>are almost done and just turn the eggs over until they are as dry or
>moist as you like. Never use milk in the eggs. They will be perfect,
>and are done really fast. Thing is, to stand there the whole time,
>don't leave them at all, as you don't want any brown.
>
>Low heat has always made icky eggs for me.
>

this is what i was thinking, that maybe i need a higher temp. for
scrambled than an omelet. standing by and paying attention aren't a
problem for me.

your pal,
blake

"blake murphy" > wrote
>
> this is what i was thinking, that maybe i need a higher temp. for
> scrambled than an omelet.

Yes! It works to make a really nice consistency. It takes maybe
2 minutes tops, and they are perfect. Put your toast in when you
turn off the heat and finish tossing the eggs to get them to the
desired "doneness" without scorching.

I love eggs. I try not to think of them as liquid chicken.

I like my scrambled eggs so much I never order them out.
If you do your eggs this way you will really like the
consistency, I think. Fast and hot. Very nice as they
are, with toast, or with just a bit of shredded cheese
added at the last minute so it is just melty, not mixed,
and your favorite salsa on the plate, on the side.

(I never liked ketchup on eggs but I like salsa with them
every now and then, to shake it up.)

If I ever get to be one of those people whose body
creates so much cholesterol I can't eat eggs, that will
be a sad day. They are the most complete, nutritionally
perfect food there is--and they are cheap--AND I love
them. At 48, my good (HDL) cholesterol is sky high (79 at last
reading, it is supposed to be good if over 40) and my bad (LDL)
is 100-110. And I have eaten a dozen eggs most weeks for
20 years. You probably know this but there is stuff in egg yolks
that fights cholesterol build up by emulsifying fats in the body,
if I have it right. I think it is lecithin.

Well, now I am embarrassed to have gotten so excited about eggs.
Middle age--I think the glamour is over!

On Jul 13, 1:48?pm, Omelet > wrote:
> In article . com>,
>
> ladysailor > wrote:
> > > Most easily overcooked foods...
>
> > Anything my mother ever cooked.
>
> <lol>
>
>
>
> > My husband does all the cooking now but I read this news group just in
> > case I get the urge to cook. Sometimes I do a good job.
>
> > Barb
> > s/v Arabella
> >www.sailinglinks.com
>
> Whatever floats your boat. :-)
>
> I find cooking to be fun and easy.
> Some people try to make it complicated, but it isn't!
>
> I steamed 3 heads of broccoli yesterday, cut into florets and did not
> add a thing to them.
>
> All of it is GONE today and I only had 3 bites!
>
> Dad said it was the best broccoli I'd ever made...
> He ate it all and did not even add salt.

Lucky your bedrooms are at opposite ends of the trailer! hehehe

Sheldon

sf wrote:
> On Sat, 14 Jul 2007 09:27:37 -0500, Omelet >
> wrote:
>
>> The trick with raw squash is to get the smallest, thinnest squashes you
>> can. The less mature ones are a lot more tender and sweet.
>
> I think if home growers remembered that the young ones are the best,
> they wouldn't have to leave so many on doorsteps in the middle of the
> night.
>
>
Unlike the swollen green baseball bat I found under the leaves of a
zucchini plant in the yard of the new home I've bought..?
My job has been relocated. That constitutes an annoyance.
That's my story and I'm sticking to it. On the other hand...
The two towns are only about an hour's drive apart, but due to
geographical differences and "micro-climate" areas the new place has a
slightly longer growing season. I'm looking forward to that.

On Jul 13, 9:59?pm, Omelet > wrote:
> In article .com>,
>
>
>
>
>
> ladysailor > wrote:
> > On Jul 13, 12:48 pm, Omelet > wrote:
>
> > > Whatever floats your boat. :-)
>
> > > I find cooking to be fun and easy.
> > > Some people try to make it complicated, but it isn't!
>
> > > I steamed 3 heads of broccoli yesterday, cut into florets and did not
> > > add a thing to them.
>
> > > All of it is GONE today and I only had 3 bites!
>
> > > Dad said it was the best broccoli I'd ever made...
> > > He ate it all and did not even add salt.
>
> > > Sometimes simple is good!
> > > --
> > > Peace, Om
>
> > > Remove _ to validate e-mails.
>
> > > "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> > > Nicholson
>
> > I love fresh broccoli. We are in Tahiti now and the rule is that when
> > you see it in stock, buy it, because it won't be there the next day.
>
> > A few weeks ago we bought some of the best strawberries I've ever
> > tasted. for dinner that night we munched on a fresh baguette, brie
> > and those delicious strawberries. It was simple and memorable. Of
> > course the good French wine helped.
>
> > Barb
> > s/v Arabella
> >www.sailinglinks.com
>
> I'm still waiting for a good price on strawberries here. I like to make
> fresh fruit salads with a little sour cream. :-)

Grow your own... with the ever bearing type from just 12 plants you
can pick a pint every day all summer... only problem is I end up
eating half as I pick. I picked my first blueberries today... did
well for the first year, some of these were the biggest blueberries
I've ever seen and taste wonderful. I'm sorry I didn't plant
blueberries sooner. I would have had a picking earlier but the crows
were eating them, now they're netted, the crows are going nutz.

Sheldon

Omelet wrote:

> In article >,
> Blinky the Shark > wrote:
>
>> >> T-bone, tonight, as we continue the test drive. :-P'''
>> >
>> > T-bones were on sale today for $5.99 per lb.
>> > I'm truly looking forward to it. It's been months since I've
>> > had a good, tender steak due to the price of beef.
>>
>> I paid $6.99. About an inch thick and pretty.
>
> The two I bought are about like that.
> I'll marinate them then let them come to room temp. before
> cooking them.

What's the advantage of room temp?


--
Blinky
Killfiling all posts from Google Groups
Details: http://blinkynet.net/comp/uip5.html

In article >, sf wrote:

> On Sat, 14 Jul 2007 09:17:07 -0500, Omelet >
> wrote:
>
> >How much salt? I'll have to try that.
> >I have trouble getting Omelets to be "fluffy".
>
> Just a shake of salt adds flavor, but why on earth would you want a
> "fluffy" omelet? I don't want any browned spots on mine either. ick,
> ick, ick, ick, ick
>
> You want fluff, whip some air into it and cook it in a very small pan.

Ok.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, sf wrote:

> On Sat, 14 Jul 2007 09:27:37 -0500, Omelet >
> wrote:
>
> >The trick with raw squash is to get the smallest, thinnest squashes you
> >can. The less mature ones are a lot more tender and sweet.
>
> I think if home growers remembered that the young ones are the best,
> they wouldn't have to leave so many on doorsteps in the middle of the
> night.

<lol> Wish I could do that here!
We have terrible problems with Squash borer moths...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
blake murphy > wrote:

> >Sounds good, but I've have to skip the sugar. :-)
>
> you could try this for the sauce (also from jim lee):
>
> 1 tsp sugar
>
> 1 tbl cornstarch
>
> 1 tsp msg
>
> 1/4 cup oyster sauce
>
> 1/2 cup chicken broth
>
> cook as above, adding sauce and stirring until thickened.
>
> (i have not tried this, but should result in a dish familiar to all
> in restaurants but with the broccoli still bright green instead of
> olive drab.)
>
> or is sugar out completely?
>
> your pal,
> blake

That sounds more my speed, thanks! :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, "cybercat" >
wrote:

> I love eggs. I try not to think of them as liquid chicken.

ROFL!!!

That's just gross enough to be funny as hell!

Thanks! (I think). ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
Sheldon > wrote:

> On Jul 13, 1:48?pm, Omelet > wrote:
> > In article . com>,
> >
> > ladysailor > wrote:
> > > > Most easily overcooked foods...
> >
> > > Anything my mother ever cooked.
> >
> > <lol>
> >
> >
> >
> > > My husband does all the cooking now but I read this news group just in
> > > case I get the urge to cook. Sometimes I do a good job.
> >
> > > Barb
> > > s/v Arabella
> > >www.sailinglinks.com
> >
> > Whatever floats your boat. :-)
> >
> > I find cooking to be fun and easy.
> > Some people try to make it complicated, but it isn't!
> >
> > I steamed 3 heads of broccoli yesterday, cut into florets and did not
> > add a thing to them.
> >
> > All of it is GONE today and I only had 3 bites!
> >
> > Dad said it was the best broccoli I'd ever made...
> > He ate it all and did not even add salt.
>
> Lucky your bedrooms are at opposite ends of the trailer! hehehe
>
> Sheldon

<rolls eyes>

Only overcooked broccoli makes you fart!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
Sheldon > wrote:

> Grow your own... with the ever bearing type from just 12 plants you
> can pick a pint every day all summer... only problem is I end up
> eating half as I pick. I picked my first blueberries today... did
> well for the first year, some of these were the biggest blueberries
> I've ever seen and taste wonderful. I'm sorry I didn't plant
> blueberries sooner. I would have had a picking earlier but the crows
> were eating them, now they're netted, the crows are going nutz.
>
> Sheldon

Tried it. Did not work that well here.

Too hot too fast.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article .com>,
> > Bobo Bonobo(R) > wrote:
> >
> >> I never felt more alert than when I was in ketosis. The first few
> >> days are a bitch, but after that you're fine.
> >
> > Agreed... and some of that feeling is psychological.
> >
> > Fasting can be interesting too after 3 days.
> >
> > That taught me that people put WAY too much importance on eating "3
> > squares per day".
> >
> > It's mostly habit, not necessity. I generally only eat twice per day,
> > when I get hungry. There have been times when I was on vacation that I
> > was so busy, I realized the next day that I had not had a meal in
> > nearly two days.
> >
> > I always feel just fine.
> >
> > That's what body fat is for after all! Stored energy. Your body will
> > use it. That's the idea.
>
> I agree. I'll go a day or two and think to myself, oh, I should probably
> eat something. As long as I drink plenty of fluids, I'm fine. My husband,
> however, is the piggy-poo and eats about 5 LARGE meals a day. Sheesh!
>
> kili

As much as I enjoy good food, worrying about eating every 8 hours is
actually stressful. :-) I eat when I get around to it, but I do try to
make sure that there is always something healthy and tasty available for
dad.

We don't always eat at the same time.

I eat when I feel hungry and sometimes just a few bites will do.

Yer hubby is a hard workin' manly man! :-) Carpentry is hard work and he
needs the fuel...

There are times when I plan elaborate meals too, but it's just not a
priority any more to do it every day!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blinky the Shark > wrote:

> Omelet wrote:
>
> > In article >,
> > Blinky the Shark > wrote:
> >
> >> >> T-bone, tonight, as we continue the test drive. :-P'''
> >> >
> >> > T-bones were on sale today for $5.99 per lb.
> >> > I'm truly looking forward to it. It's been months since I've
> >> > had a good, tender steak due to the price of beef.
> >>
> >> I paid $6.99. About an inch thick and pretty.
> >
> > The two I bought are about like that.
> > I'll marinate them then let them come to room temp. before
> > cooking them.
>
> What's the advantage of room temp?

It was something Pastorio mentioned.

I've found I tend to get a better sear on the outside of steaks allowed
to warm a bit.

It does not take that long. I stick mine inside of the microwave to keep
them away from curious kitties. <G> It also seems to absorb the
coating/marinade a bit better.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >, "cybercat" >
> wrote:
>
>> I love eggs. I try not to think of them as liquid chicken.
>
> ROFL!!!
>
> That's just gross enough to be funny as hell!
>

See, my mind works this way. My inner child splits her time
between amusing the hell out of me and grossing me out.