"Felice" wrote
>> "Bob Muncie" wrote

>>> Unless I am applying hard boiled egg slices to pizzas,

> And why on earth would you be doing that?

Not all pizzas are 'American style' with tomato sauce and mozzarella. There
are some fantastic alternatives that just use a little olive oil and
toppings of other sorts. I have one that uses pesto sauce and fresh spinach
which would go well with a little hard boiled egg slice addition.

cshenk wrote on Sat, 3 Oct 2009 10:43:02 -0400:

> "Felice" wrote
>>> "Bob Muncie" wrote

>>>> Unless I am applying hard boiled egg slices to pizzas,

>> And why on earth would you be doing that?

>Not all pizzas are 'American style' with tomato sauce and mozzarella.
>There are some fantastic alternatives

But isn't the classical Neapolitan-style Pizza Margherita made with
tomato sauce, mozzarella and basil? I won't argue that there are other
toppings for flatbread but are they "pizza" at all?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" wrote
> cshenk wrote

>>Not all pizzas are 'American style' with tomato sauce and mozzarella.
>>There are some fantastic alternatives
>
> But isn't the classical Neapolitan-style Pizza Margherita made with tomato
> sauce, mozzarella and basil? I won't argue that there are other toppings
> for flatbread but are they "pizza" at all?

From an American point of view, tomato sauce, mozzarella and seasonings
(basil is common, so is oregano and others)= pizza and nothing made withouth
them (though cheese type may vary) qualifies. This is not true in other
countries.

Italy for example. 'Pizza' has been made there since roman times and they
didnt have tomatoes then.

On Fri, 02 Oct 2009 23:40:32 GMT, notbob wrote:

> On 2009-10-02, Omelet > wrote:
>
>> One time, I did fry some catfish nuggets in the combo of bacon grease
>> and peanut oil.
>>
>> The results were divine. Truly.
>
> No doubt!
>
> I priced peanut oil at Wallyworld, today. $17 gal!
>
> nb

it's not cheap in maryland, either, even at the asian markets (when you can
find it there). i still use it, though i don't deep-fry.

your pal,
blake

On Fri, 2 Oct 2009 16:24:11 -0500, George Leppla wrote:

> "Bob Muncie" > wrote in message
> ...
>> Dimitri wrote:
>>> I needed to use up some (3) hard boiled eggs today and decided to make
>>> some simple egg salad for toast or sandwiches.
>>> Not wanting to dirty bunch of stuff I had decided to simply use one of
>>> those 2 cup round zip lock containers and just chop the eggs with a sharp
>>> knife right in the container before adding the mayo & pepper.
>>>
>>> When you make egg salad - other than boiling the eggs - how do you
>>> prepare the eggs? Rough chop. grate, mash with a fork?
>>>
>>>
>>
>> Unless I am applying hard boiled egg slices to pizzas,
>
> Sheesh. That's just not right. I think I'm gonna hurl.
>
> George L

i didn't hurl, but i did say out loud '*pizzas*?'

your pal,
blake

On Fri, 2 Oct 2009 22:29:29 -0400, Felice wrote:

> "
>> "Bob Muncie" > wrote in message
>> ...
>>> Dimitri wrote:
>>>> I needed to use up some (3) hard boiled eggs today and decided to make
>>>> some simple egg salad for toast or sandwiches.
>>>> Not wanting to dirty bunch of stuff I had decided to simply use one of
>>>> those 2 cup round zip lock containers and just chop the eggs with a
>>>> sharp knife right in the container before adding the mayo & pepper.
>>>>
>>>> When you make egg salad - other than boiling the eggs - how do you
>>>> prepare the eggs? Rough chop. grate, mash with a fork?
>>>>
>>>>
>>>
>>> Unless I am applying hard boiled egg slices to pizzas,
>
> And why on earth would you be doing that?
>
> Felice

must be one of them 'healthy eating' thingies.

your pal,
blake

On Fri, 2 Oct 2009 18:59:39 -0700, Bob Terwilliger wrote:

> Sheldon wrote:
>
>> my theory is egg salad evolved from those who can't/are too lazy to peel
>> eggs.
>
> You think egg salad is made from unpeeled eggs? Newbie dolt.
>
> Bob

he needs the roughage.

your pal,
blake

In article >,
"Felice" > wrote:

> "
> > "Bob Muncie" > wrote in message
> > ...
> >> Dimitri wrote:
> >>> I needed to use up some (3) hard boiled eggs today and decided to make
> >>> some simple egg salad for toast or sandwiches.
> >>> Not wanting to dirty bunch of stuff I had decided to simply use one of
> >>> those 2 cup round zip lock containers and just chop the eggs with a
> >>> sharp knife right in the container before adding the mayo & pepper.
> >>>
> >>> When you make egg salad - other than boiling the eggs - how do you
> >>> prepare the eggs? Rough chop. grate, mash with a fork?
> >>>
> >>>
> >>
> >> Unless I am applying hard boiled egg slices to pizzas,
>
> And why on earth would you be doing that?
>
> Felice

Why not? :-)
There are no rules with pizza toppings...

I've personally mixed hard boiled eggs into mac and cheese and had the
family go back for seconds. It was really good!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "Felice" > wrote:
>
>> "
>> > "Bob Muncie" > wrote in message
>> > ...
>> >> Dimitri wrote:
>> >>> I needed to use up some (3) hard boiled eggs today and decided to
>> >>> make
>> >>> some simple egg salad for toast or sandwiches.
>> >>> Not wanting to dirty bunch of stuff I had decided to simply use one
>> >>> of
>> >>> those 2 cup round zip lock containers and just chop the eggs with a
>> >>> sharp knife right in the container before adding the mayo & pepper.
>> >>>
>> >>> When you make egg salad - other than boiling the eggs - how do you
>> >>> prepare the eggs? Rough chop. grate, mash with a fork?
>> >>>
>> >>>
>> >>
>> >> Unless I am applying hard boiled egg slices to pizzas,
>>
>> And why on earth would you be doing that?
>>
>> Felice
>
> Why not? :-)
> There are no rules with pizza toppings...
>
> I've personally mixed hard boiled eggs into mac and cheese and had the
> family go back for seconds. It was really good!


And I just recently saw a macaroni and cheese topped pizza.

Again... sheesh!

George L

In article >,
"James Silverton" > wrote:


> But isn't the classical Neapolitan-style Pizza Margherita made with
> tomato sauce, mozzarella and basil? I won't argue that there are other
> toppings for flatbread but are they "pizza" at all?

Many people don't consider a cooked tomato sauce authentic. Sliced or
chopped fresh tomatoes are used.

Of course, as Carol mentioned, tomatoes are not native to the Old World,
they came from the New World. There were no tomatoes of any kind on
pizza until the nineteenth century.

--
Dan Abel
Petaluma, California USA

On Oct 1, 10:44*pm, "Bob Terwilliger" >
wrote:
> Dimitri wrote:
> > When you make egg salad - other than boiling the eggs - how do you prepare
> > the eggs? *Rough chop. grate, mash with a fork?
>
> I chop them roughly; I want discernible chunks of eggs. Also, though I'm not
> a huge fan of dill pickles (or dill in general), I like chopped dill pickle
> in egg salad.
>
> > Coming soon:
> >http://kitchenguide.wordpress.com.
>
> BTW, Dimitri, you've got a misspelling on your current page. Where it says,
> "Subscribe to this blog in your favorite reader to stay appraised of the
> release date," that should be "apprised" rather than "appraised."
>
> Also, and in your article about Mexican rice, it should be "Lo and behold"
> rather than "Low and behold," and where you write, "I manage to see and
> industrial sized jar"... well, you can figure that one out.
>
> Bob

Thanks, I'll take care of it.

Dimitri

On Oct 2, 5:12*am, Kalmia > wrote:
> > When you make egg salad - other than boiling the eggs - how do you prepare
> > the eggs? *Rough chop. grate, mash with a fork?
>
> The pastry blender produces the preferred texture.

Cool idea

Dimitri

Wayne Boatwright wrote:
> Initially I use an egg slicer, first in one direction and then in the
> other. It's very quick and the slicer goes in the dishwasher. If I want
> it somewhat finer, I then use a fork to break it up into smaller pieces.
>
> I usually add more to my egg salad; almost always some chopped celery,
> celery seed, some grated or finely chopped onion, sometimes a bit of pickle
> relish. Other occasional additions might include dill weed or a bit of
> sweet curry powder. Always, of course, some salt and pepper, and the mayo.
>
> I guess I don't like very plain hard boiled eggs. :-)
>
> I do like to use this for sandwiches with lettuce, or spread on crackers as
> a snack.
>
My technique for cutting up the eggs is the same. I have gone
back to basics with the rest--just mayo, salt, and both black and
white pepper. I frequently eat this open-faced with more pepper
ground on top. If with bread, lettuce can be a nice addition.
I'd use either an unobtrusive white bread or pumpernickel.

--
Jean B.

brooklyn1 wrote:
> I make egg salad the way my mom did, coarsely chopped whites, fork
> mashed yolks, gently folded with s n'p, chopped parsley/celery I
> rarely make egg salad, reminds me of dirty diapers... I much prefer
> sliced eggs... my theory is egg salad evolved from those who can't/are
> too lazy to peel eggs. When I boil eggs I typically cook the entire
> dozen, sometimes 18 eggs... I peel them all and keep them in a covered
> container in the fridge. I don't fry eggs often, I prefer sliced egg
> sandwiches, good with sardines... sliced eggs are excellent in a
> BLT... but mostly I have sliced eggs on an ELT (Egg/Lettuce/Tomato).
> Bacon is not one of my favorite foods and I hate frying bacon, craps
> up my stove. I almost always have a supply of hard cooked eggs in my
> fridge, eggs are still the best food value and hard cooked the most
> versatile.

We, too, tend to have hard-boiled eggs in the refrigerator. The
only time we don't is when it's time to boil more.

--
Jean B.

Wayne Boatwright wrote:
> I do find that toasted bread causes egg salad to squirt out a bit, although
> I don't like my salad too "soupy", so it's minimal. However, I like the
> contrast in texture of the toast with the salad. I don't usually eat it in
> front of othe people. :-)
>
Oh, that's another thing we agree on. I like my egg salad with
just enough mayo so it holds together. I hate any sort of salad
that is gloppy with excess mayonnaise.

--
Jean B.

Omelet wrote:
> In article >,
> PeterL > wrote:
>
>> "Dimitri" > wrote in
>> :
>>
>>> I needed to use up some (3) hard boiled eggs today and decided to make
>>> some simple egg salad for toast or sandwiches.
>>> Not wanting to dirty bunch of stuff I had decided to simply use one of
>>> those 2 cup round zip lock containers and just chop the eggs with a
>>> sharp knife right in the container before adding the mayo & pepper.
>>>
>>> When you make egg salad - other than boiling the eggs - how do you
>>> prepare the eggs? Rough chop. grate, mash with a fork?
>>>
>>>
>>
>> Last weekend, we did some lightly curried eggs for sandwiches for 80
>> people.
>>
>> The SO grated the eggs, but as I was mixing the Ranch Dressing and the
>> curry powder in, I noticed it wasn't as easy to incorporate as it usually
>> is when I mash them. I usually use a fork for small amounts, or a potato
>> masher for larger amounts.
>>
>>
>> As stated, I just add some mayo/dressing and curry powder, but if I'm
>> going to have deviled eggs, I spoon the yolk out, after cutting the eggs
>> in half, mash the yolks as described and add some (fine) crispy bacon
>> chunks, spoon back into egg halves and let sit for an hour or so to
>> 'mature'.
>
> Thanks for the Curry idea Peter! I've got a Halloween potluck to go to
> later this month and was debating what to take.
>
> The hostess always serves her deviled eggs (which are quite delicious)
> so those are out. I'll make a cheese log instead and flavor it with a
> little curry I think! That will make it a bit more unusual and tasty.

I did curry and green olive for quite a while. Also, there was
some sort of seasoned salt, I forget what, that I used.

--
Jean B.

Omelet wrote:
> In article >,
> "Felice" > wrote:
>
>> "
>>> "Bob Muncie" > wrote in message
>>> ...
>>>> Dimitri wrote:
>>>>> I needed to use up some (3) hard boiled eggs today and decided to make
>>>>> some simple egg salad for toast or sandwiches.
>>>>> Not wanting to dirty bunch of stuff I had decided to simply use one of
>>>>> those 2 cup round zip lock containers and just chop the eggs with a
>>>>> sharp knife right in the container before adding the mayo & pepper.
>>>>>
>>>>> When you make egg salad - other than boiling the eggs - how do you
>>>>> prepare the eggs? Rough chop. grate, mash with a fork?
>>>>>
>>>>>
>>>> Unless I am applying hard boiled egg slices to pizzas,
>> And why on earth would you be doing that?
>>
>> Felice
>
> Why not? :-)
> There are no rules with pizza toppings...
>
> I've personally mixed hard boiled eggs into mac and cheese and had the
> family go back for seconds. It was really good!

You remind me. I like hard-boiled egg in macaroni salad.

--
Jean B.

Dan wrote on Sat, 03 Oct 2009 10:52:06 -0700:

>> But isn't the classical Neapolitan-style Pizza Margherita
>> made with tomato sauce, mozzarella and basil? I won't argue
>> that there are other toppings for flatbread but are they
>> "pizza" at all?

> Many people don't consider a cooked tomato sauce authentic.
> Sliced or chopped fresh tomatoes are used.

> Of course, as Carol mentioned, tomatoes are not native to the
> Old World, they came from the New World. There were no
> tomatoes of any kind on pizza until the nineteenth century.

There wasn't pizza then in Naples until the 19th century! Other
flatbreads with topping perhaps. I don't know when tomatoes became
popular in Italy but they were known in the 17th century. Pasta, in
general, must have been pretty uninteresting without tomatoes.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Omelet" > wrote in message
news
> In article >,
> brooklyn1 > wrote:
>
>> I hate frying bacon, craps
>> up my stove.
>
> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> does not spatter all over the stove. It's MUCH tidier.

That's why I use burner covers. Easy to wash.

Wayne Boatwright wrote:
> On Sat 03 Oct 2009 12:17:09p, Jean B. told us...
>
>
>>Wayne Boatwright wrote:
>>
>>>Initially I use an egg slicer, first in one direction and then in the
>>>other. It's very quick and the slicer goes in the dishwasher. If I
>>>want it somewhat finer, I then use a fork to break it up into smaller
>>>pieces.
>>>
>>>I usually add more to my egg salad; almost always some chopped celery,
>>>celery seed, some grated or finely chopped onion, sometimes a bit of
>>>pickle relish. Other occasional additions might include dill weed or a
>>>bit of sweet curry powder. Always, of course, some salt and pepper,
>>>and the mayo.
>>>
>>>I guess I don't like very plain hard boiled eggs. :-)
>>>
>>>I do like to use this for sandwiches with lettuce, or spread on
>>>crackers as a snack.
>>>
>>
>>My technique for cutting up the eggs is the same. I have gone
>>back to basics with the rest--just mayo, salt, and both black and
>> white pepper. I frequently eat this open-faced with more pepper
>>ground on top. If with bread, lettuce can be a nice addition.
>>I'd use either an unobtrusive white bread or pumpernickel.
>>
>
>
> It really is good with pumpernickel. As to additions, I guess I'm just a
> texture freak and I like crunchy things added to smooth things. For me,
> the same would be true with egg, tuna, chicken, ham, or other salad-type
> mixtures.
>

Me mum would occasionally make pickled eggs. Glass jars full of them
that seemed to only get opened and eaten by my father & his friends with
plenty of beer and pickled sausages.

Living with the maker of them i often got leftovers the next day

But i was one of those kids mum had to hide the vinegar from, even take
the little glass vinaigrette curette off the kitchen table cause i was
inordinately fond of it.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:
>
>>
>
> Me mum would occasionally make pickled eggs. Glass jars full of them
> that seemed to only get opened and eaten by my father & his friends with
> plenty of beer and pickled sausages.
>
> Living with the maker of them i often got leftovers the next day
>
> But i was one of those kids mum had to hide the vinegar from, even take
> the little glass vinaigrette curette

The word curette should have been cruet.


> off the kitchen table cause i was
> inordinately fond of it.


--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

James Silverton > wrote:

> There wasn't pizza then in Naples until the 19th century! Other
> flatbreads with topping perhaps.

Indeed.

> I don't know when tomatoes became
> popular in Italy but they were known in the 17th century. Pasta, in
> general, must have been pretty uninteresting without tomatoes.

In literature, a generic "tomato sauce" with no specific name is said to
have been first mentioned by Antonio Latini at the end of the 17th
century. He described it as flavoured with onions and wild thyme or
"piperno" and subsequently adjusted to taste by adding salt, oil and
vinegar. Pasta with tomato sauce first appeared around the end of the
18th century and did not become popular until the 1820s. I do not think
that pasta without tomatoes is necessarily uninteresting, even "in
general", though. There are innumerable pasta dishes not involving
tomatoes and many of them are very interesting indeed.

Victor

Wayne Boatwright wrote:
> On Sat 03 Oct 2009 12:17:09p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> Initially I use an egg slicer, first in one direction and then in the
>>> other. It's very quick and the slicer goes in the dishwasher. If I
>>> want it somewhat finer, I then use a fork to break it up into smaller
>>> pieces.
>>>
>>> I usually add more to my egg salad; almost always some chopped celery,
>>> celery seed, some grated or finely chopped onion, sometimes a bit of
>>> pickle relish. Other occasional additions might include dill weed or a
>>> bit of sweet curry powder. Always, of course, some salt and pepper,
>>> and the mayo.
>>>
>>> I guess I don't like very plain hard boiled eggs. :-)
>>>
>>> I do like to use this for sandwiches with lettuce, or spread on
>>> crackers as a snack.
>>>
>> My technique for cutting up the eggs is the same. I have gone
>> back to basics with the rest--just mayo, salt, and both black and
>> white pepper. I frequently eat this open-faced with more pepper
>> ground on top. If with bread, lettuce can be a nice addition.
>> I'd use either an unobtrusive white bread or pumpernickel.
>>
>
> It really is good with pumpernickel. As to additions, I guess I'm just a
> texture freak and I like crunchy things added to smooth things. For me,
> the same would be true with egg, tuna, chicken, ham, or other salad-type
> mixtures.
>
Oddly enough, I do like celery in other things, just not in egg salad.

--
Jean B.

"Mr. Joseph Littleshoes Esq." > wrote
> Me mum would occasionally make pickled eggs. Glass jars full of them that
> seemed to only get opened and eaten by my father & his friends with plenty
> of beer and pickled sausages.
>

You can pickle sausages?

cybercat wrote:
> "Mr. Joseph Littleshoes Esq." > wrote
>
>>Me mum would occasionally make pickled eggs. Glass jars full of them that
>>seemed to only get opened and eaten by my father & his friends with plenty
>>of beer and pickled sausages.
>>
>
>
> You can pickle sausages?
>
>
Me mum did, there's lots of info on the net about such recipes.
Cooked assuages, a good kilbasa, is a commercial type often recommended
for 'pickled Polish sausage' soak in a vinegar, sugar and spice marinade.

Iirc me mum added mustard powder and peeled garlic cloves to the vinegar
as she heated it up, poured it, boiling hot, over the sausages and then
let sit for days, weeks or months.

Im pretty sure me mum used plain old white vinegar. I think she may
have used "pickling spices" also as i recall there being a kind of
herbal sediment in a jar of them. Course she also made her own sausages
so not having that skill i have never tried to duplicate her recipe.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Victor Sack wrote:
> James Silverton > wrote:
>
>
>>There wasn't pizza then in Naples until the 19th century! Other
>>flatbreads with topping perhaps.
>
>
> Indeed.
>
>
>>I don't know when tomatoes became
>>popular in Italy but they were known in the 17th century. Pasta, in
>>general, must have been pretty uninteresting without tomatoes.
>
>
> In literature, a generic "tomato sauce" with no specific name is said to
> have been first mentioned by Antonio Latini at the end of the 17th
> century. He described it as flavoured with onions and wild thyme or
> "piperno" and subsequently adjusted to taste by adding salt, oil and
> vinegar. Pasta with tomato sauce first appeared around the end of the
> 18th century and did not become popular until the 1820s. I do not think
> that pasta without tomatoes is necessarily uninteresting, even "in
> general", though. There are innumerable pasta dishes not involving
> tomatoes and many of them are very interesting indeed.
>
> Victor

Pasta Alfredo and carbonnara being 2 and i am quite fond of some
fettuchini just tossed with a vinaigrette and some shrimp or chicken.

I can never remember how its spelled but i think the term 'con casse'
means a sauce of oil & vinegar with various chopped up veggies just
heated up in it and then tossed with pasta.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Mr. Joseph Littleshoes Esq." > wrote :
>
> Im pretty sure me mum used plain old white vinegar. I think she may have
> used "pickling spices" also as i recall there being a kind of herbal
> sediment in a jar of them. Course she also made her own sausages so not
> having that skill i have never tried to duplicate her recipe.
>

I love vinegar in braised meats and things like Adobo. I might like pickled
sausage.

Mr. Joseph Littleshoes Esq. > wrote:

> Victor Sack wrote:
> > Pasta with tomato sauce first appeared around the end of the
> > 18th century and did not become popular until the 1820s. I do not think
> > that pasta without tomatoes is necessarily uninteresting, even "in
> > general", though. There are innumerable pasta dishes not involving
> > tomatoes and many of them are very interesting indeed.
>
> Pasta Alfredo and carbonnara being 2 and i am quite fond of some
> fettuchini just tossed with a vinaigrette and some shrimp or chicken.

Those are very modern dishes, though, except perhaps for pasta
all'Alfredo, which is really just a variation of pasta al burro.

The following is according to the _Italian Cuisine: a Cultural History_
by Alberto Capatti & Massimo Montanari.
In the times past pasta was cooked and served in many rather different
ways. Maestro Martino, in his recipe for "Sicilian Macaroni", said that
"the macaroni must be boiled for a period of two hours". The
14th-century _Liber de coquina_ suggests that "Genoese pasta" (tria
ianuensi) should be served "with capons, eggs and meat of any kind".
Bartolomeo Scappi suggests "capons in dough, boiled and wrapped in
lasagne", boiled domestic ducks, covered with macaroni, Roman style",
"fowl boiled and covered with Neapolitan macaroni", "fat geese, boiled
and stuffed, covered with annolini", etc. This did not exclude simpler
ways of eating pasta. From the 3rd century onward we find many literary
portraits of diners greedily anticipating plates of steaming pasta,
including that of Fra Giovanni of Ravenna, about whom Salimbene da Parma
wrote: "I never saw a man so eager to eat lasagne with cheese".

Victor

George Leppla wrote:
>
> "Bob Muncie" > wrote in message
> ...
>> Dimitri wrote:
>>> I needed to use up some (3) hard boiled eggs today and decided to
>>> make some simple egg salad for toast or sandwiches.
>>> Not wanting to dirty bunch of stuff I had decided to simply use one
>>> of those 2 cup round zip lock containers and just chop the eggs with
>>> a sharp knife right in the container before adding the mayo & pepper.
>>>
>>> When you make egg salad - other than boiling the eggs - how do you
>>> prepare the eggs? Rough chop. grate, mash with a fork?
>>>
>>>
>>
>> Unless I am applying hard boiled egg slices to pizzas,
>
>
> Sheesh. That's just not right. I think I'm gonna hurl.
>
> George L

George - I would not have thought of it myself. It was on the "house"
pizza in a restaurant I visited in Germany.

The sliced egg went surprisingly well, but eggs and tomato go well
together. I just never considered it a pizza topping until then.

Bob

"Bob Muncie" wrote

> George - I would not have thought of it myself. It was on the "house"
> pizza in a restaurant I visited in Germany.
> The sliced egg went surprisingly well, but eggs and tomato go well
> together. I just never considered it a pizza topping until then.

That reminds me of a dish in Kagoshima. It may be common there or may be a
house special.

It was a bowl of asian spinach (tastes like USA but has long thin leaves) in
a mushroom dashi (fairly soupy). Mixed in but unbroken were obviously 'egg
slicer' rounds and the yolks had been removed, lightly crumbled, and used as
a garnish for the top.

Quite pretty and nicely flavored.

cshenk wrote:
> "Bob Muncie" wrote
>
>> George - I would not have thought of it myself. It was on the "house"
>> pizza in a restaurant I visited in Germany.
>> The sliced egg went surprisingly well, but eggs and tomato go well
>> together. I just never considered it a pizza topping until then.
>
> That reminds me of a dish in Kagoshima. It may be common there or may
> be a house special.
>
> It was a bowl of asian spinach (tastes like USA but has long thin
> leaves) in a mushroom dashi (fairly soupy). Mixed in but unbroken were
> obviously 'egg slicer' rounds and the yolks had been removed, lightly
> crumbled, and used as a garnish for the top.
>
> Quite pretty and nicely flavored.
>

One of the things I did often when in Europe (haven't been in a while),
was to order the house salad always (never got a similar salad anywhere)
that was fun. I mentioned in a past post that I received a half white
onion, and half of tomato at one restaurant in Spain it only had a few
fresh herbs, and some olive oil, and a vinegar on it :-). If in an
adventurous mood, I would also order a "house" version of things I know
I like in general. I thought yuck with the sliced eggs on pizza, but as
I said, the egg went very well with the pizza tomato based sauce. To
this day, I consider boiling a couple of eggs prior to making home pizza.

As for your "soupy" dish, that sounds pretty good to me. But I like egg
in other soups also. I have a couple of hot & sour soup packets on the
counter for when I'm in the mood, and I always drop a raw egg into the
swirling soup near the end of the cook.

If you haven't tried it, you should. I think you'd like it (the egg as a
pizza toping).

Bob

Mr. Joseph Littleshoes Esq. wrote:
>
>
> cybercat wrote:
>> "Mr. Joseph Littleshoes Esq." > wrote
>>
>>> Me mum would occasionally make pickled eggs. Glass jars full of them
>>> that seemed to only get opened and eaten by my father & his friends
>>> with plenty of beer and pickled sausages.
>>>
>>
>>
>> You can pickle sausages?
>>
> Me mum did, there's lots of info on the net about such recipes.
> Cooked assuages, a good kilbasa, is a commercial type often recommended
> for 'pickled Polish sausage' soak in a vinegar, sugar and spice marinade.
>
> Iirc me mum added mustard powder and peeled garlic cloves to the vinegar
> as she heated it up, poured it, boiling hot, over the sausages and then
> let sit for days, weeks or months.
>
> Im pretty sure me mum used plain old white vinegar. I think she may
> have used "pickling spices" also as i recall there being a kind of
> herbal sediment in a jar of them. Course she also made her own sausages
> so not having that skill i have never tried to duplicate her recipe.
>

You raise a good side topic. I "pickle" those miniature smoked sausages
by a commercial company by putting them in a jar with the liquid from
hot pepper rings, and shake every couple of days for a couple of weeks.
I haven't done that in a year or so, but I do like them a lot. They
remind me of the product you can find called "red hots", but they are
the one inch sausages that you can use on party crackers. I normally
have them with sliced sharp cheddar, and a squirt of a Dijon mustard.
Good movie food also :-) which I would prefer to popcorn.

Bob

On Sun, 04 Oct 2009 17:21:29 -0400, Bob Muncie >
wrote:

>Mr. Joseph Littleshoes Esq. wrote:
>>
>>
>> cybercat wrote:
>>> "Mr. Joseph Littleshoes Esq." > wrote
>>>
>>>> Me mum would occasionally make pickled eggs. Glass jars full of them
>>>> that seemed to only get opened and eaten by my father & his friends
>>>> with plenty of beer and pickled sausages.
>>>>
>>>
>>>
>>> You can pickle sausages?
>>>
>> Me mum did, there's lots of info on the net about such recipes.
>> Cooked assuages, a good kilbasa, is a commercial type often recommended
>> for 'pickled Polish sausage' soak in a vinegar, sugar and spice marinade.
>>
>> Iirc me mum added mustard powder and peeled garlic cloves to the vinegar
>> as she heated it up, poured it, boiling hot, over the sausages and then
>> let sit for days, weeks or months.
>>
>> Im pretty sure me mum used plain old white vinegar. I think she may
>> have used "pickling spices" also as i recall there being a kind of
>> herbal sediment in a jar of them. Course she also made her own sausages
>> so not having that skill i have never tried to duplicate her recipe.
>>
>
>You raise a good side topic. I "pickle" those miniature smoked sausages
> by a commercial company by putting them in a jar with the liquid from
>hot pepper rings, and shake every couple of days for a couple of weeks.
>I haven't done that in a year or so, but I do like them a lot. They
>remind me of the product you can find called "red hots", but they are
>the one inch sausages that you can use on party crackers. I normally
>have them with sliced sharp cheddar, and a squirt of a Dijon mustard.
>Good movie food also :-) which I would prefer to popcorn.
>
>Bob

http://www.coalregion.com/Recipes/bologna.htm

"Bob Terwilliger" > wrote in message
...
> Dimitri wrote:
>
>> When you make egg salad - other than boiling the eggs - how do you
>> prepare
>> the eggs? Rough chop. grate, mash with a fork?
>
> I chop them roughly; I want discernible chunks of eggs. Also, though I'm
> not
> a huge fan of dill pickles (or dill in general), I like chopped dill
> pickle
> in egg salad.
>
>
>> Coming soon:
>> http://kitchenguide.wordpress.com.
>
> BTW, Dimitri, you've got a misspelling on your current page. Where it
> says,
> "Subscribe to this blog in your favorite reader to stay appraised of the
> release date," that should be "apprised" rather than "appraised."
>
> Also, and in your article about Mexican rice, it should be "Lo and behold"
> rather than "Low and behold," and where you write, "I manage to see and
> industrial sized jar"... well, you can figure that one out.
>
> Bob

Thanks - it should be OK now - been a little preoccupied.


--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

In article >,
"George Leppla" > wrote:

> > Why not? :-)
> > There are no rules with pizza toppings...
> >
> > I've personally mixed hard boiled eggs into mac and cheese and had the
> > family go back for seconds. It was really good!
>
>
> And I just recently saw a macaroni and cheese topped pizza.
>
> Again... sheesh!
>
> George L

See above. <eg>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"Jean B." > wrote:

> brooklyn1 wrote:
> > I make egg salad the way my mom did, coarsely chopped whites, fork
> > mashed yolks, gently folded with s n'p, chopped parsley/celery I
> > rarely make egg salad, reminds me of dirty diapers... I much prefer
> > sliced eggs... my theory is egg salad evolved from those who can't/are
> > too lazy to peel eggs. When I boil eggs I typically cook the entire
> > dozen, sometimes 18 eggs... I peel them all and keep them in a covered
> > container in the fridge. I don't fry eggs often, I prefer sliced egg
> > sandwiches, good with sardines... sliced eggs are excellent in a
> > BLT... but mostly I have sliced eggs on an ELT (Egg/Lettuce/Tomato).
> > Bacon is not one of my favorite foods and I hate frying bacon, craps
> > up my stove. I almost always have a supply of hard cooked eggs in my
> > fridge, eggs are still the best food value and hard cooked the most
> > versatile.
>
> We, too, tend to have hard-boiled eggs in the refrigerator. The
> only time we don't is when it's time to boil more.

I'm considering this after your post. Seriously.

Thanks. ;-)

An increase in egg consumption has always been good for my hair and
fingernails. Probably due to the Biotin content in egg yolk?






'
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"Jean B." > wrote:

> > Thanks for the Curry idea Peter! I've got a Halloween potluck to go to
> > later this month and was debating what to take.
> >
> > The hostess always serves her deviled eggs (which are quite delicious)
> > so those are out. I'll make a cheese log instead and flavor it with a
> > little curry I think! That will make it a bit more unusual and tasty.
>
> I did curry and green olive for quite a while. Also, there was
> some sort of seasoned salt, I forget what, that I used.
>
> --
> Jean B.

I've also done a cheese log with dill weed on the inside, and coated it
with caviar. The only problem with that is that not everyone likes fish
eggs. I've also used a coating of minced black olive.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Felice" > wrote:
> >
> >> "
> >>> "Bob Muncie" > wrote in message
> >>> ...
> >>>> Dimitri wrote:
> >>>>> I needed to use up some (3) hard boiled eggs today and decided to make
> >>>>> some simple egg salad for toast or sandwiches.
> >>>>> Not wanting to dirty bunch of stuff I had decided to simply use one of
> >>>>> those 2 cup round zip lock containers and just chop the eggs with a
> >>>>> sharp knife right in the container before adding the mayo & pepper.
> >>>>>
> >>>>> When you make egg salad - other than boiling the eggs - how do you
> >>>>> prepare the eggs? Rough chop. grate, mash with a fork?
> >>>>>
> >>>>>
> >>>> Unless I am applying hard boiled egg slices to pizzas,
> >> And why on earth would you be doing that?
> >>
> >> Felice
> >
> > Why not? :-)
> > There are no rules with pizza toppings...
> >
> > I've personally mixed hard boiled eggs into mac and cheese and had the
> > family go back for seconds. It was really good!
>
> You remind me. I like hard-boiled egg in macaroni salad.

;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"Cheryl" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > brooklyn1 > wrote:
> >
> >> I hate frying bacon, craps
> >> up my stove.
> >
> > That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> > does not spatter all over the stove. It's MUCH tidier.
>
> That's why I use burner covers. Easy to wash.

I have a glass top stove. No need for burner covers. <g>
But I know what you mean. I used to use those too when I had a regular
electric stove. They do help.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Subscribe:

Omelet wrote:
> In article >,
> "Cheryl" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>> In article >,
>>> brooklyn1 > wrote:
>>>
>>>> I hate frying bacon, craps
>>>> up my stove.
>>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
>>> does not spatter all over the stove. It's MUCH tidier.
>> That's why I use burner covers. Easy to wash.
>
> I have a glass top stove. No need for burner covers. <g>
> But I know what you mean. I used to use those too when I had a regular
> electric stove. They do help.

Hi Om - I also have a glass top stove. But I do have a splatter guard
for the 12" fry pan when I do things like bacon or steak. The splatter
guard keeps other areas besides the stove top itself free of "splatter".

Bob