Egg salad
 

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?


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

Egg salad
 

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?

Rough chop.

Tangentially, egg salad an watercress (GOOD watercress) is
an awesome flavor combination. Don't know why, it just is.

Steve

Egg salad
 

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

Egg salad
 

"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'.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Egg salad
 

Dimitri said...

> 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?

On occasion, I've used Wayne's egg slicer method but I'd fold that into a
"Dreaming up Disaster" tuna salad recipe.

Egg salad should come with a "Caution: WILL CAUSE FARTS!!!" warning, imho.

Mom never made egg salad. She probably did herself AND us a big favor!?

Andy

Egg salad
 

> 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.

Egg salad
 

"Dimitri" > wrote in message
...
>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?
>
>
> --
> Dimitri
> Coming soon:
> http://kitchenguide.wordpress.com.

I use a pasty blender in a tupperware bowl with roundish bottom. I can
get whatever chop I like. I use a combo of light mayo and creamy garlic and
bacon salad dressing and chopped onion, s and p....Sharon in Canada

Egg salad
 

On Oct 2, 1:10*am, "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?

I grate. I don't like chunks of yolk. If a few chunks of white
occur, that's ok.
I add mayo, celery, onion, radish, salt and pepper. On white bread,
preferably with some alfalfa sprouts. Or, if I've been able to find
"spicy sprouts",
I omit the radish.

Cindy Hamilton

Egg salad
 

"Wayne Boatwright" > wrote in message
5.250...
> On Thu 01 Oct 2009 10:10:01p, Dimitri told us...
>
>> 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?
>
> 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.

Yep... that is how I do it.


> 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.


That's too much stuff for me. I like eggs, Miracle Whip and a bit of salt
and pepper. OK... when I am in a particularly festive mood, I'll add a bit
of relish.

Toast the bread, please.

George L

Egg salad
 

"Kalmia" > wrote in message
...

> 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.

Yes.
Janet

Egg salad
 

On 2009-10-02, 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?

One of those wired eggs slicers is always handy, but eventually, your
gonna hafta go at 'em with a fork, mayo and all. It's all you really
need.

nb

Egg salad
 

On Thu, 1 Oct 2009 22:10:01 -0700, "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?

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.

Egg salad
 

"Dimitri" > wrote in message
...
>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?

I use an egg slicer -- first one direction, then the other. Used to use the
pastry blender but the egg bits always got stuck between the wires.


Felice

Egg salad
 

On Oct 2, 12:10*am, "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?
>
> --
> Dimitri
> Coming soon:http://kitchenguide.wordpress.com.

I use my pastry cutter - the one with the flat blades (not the wire
"blades"). It works great. If I want a chunkier egg salad, I put the
hard-boiled eggs in my egg-slicer gizmo first one way and then the
other - makes nice big chunks.

N.

Egg salad
 

"Felice" > wrote in message
...
>
> "Dimitri" > wrote in message
> ...
>>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?
>
> I use an egg slicer -- first one direction, then the other. Used to use
> the pastry blender but the egg bits always got stuck between the wires.
>

I chop with a table knife then mash with a fork, salt and pepper then add
the mayo. Very little mayo.

Egg salad
 

O
> 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.
>
> Peter Lucas * * * * * * * * * * * * * *
> Brisbane * * * * * * * * * * * * * * * *
> Australia * * *
>
> If we are not meant to eat animals,
> why are they made of meat?


Try my trick with the pastry cutter - it really works great and is
very fast. You can chop them as much or as little as you want, no
problem.
This is what it looks like: http://tinyurl.com/yz5nth3
only I don't have such a fancy one, mine has a molded plastic handle.

N.

Egg salad
 

"Nancy2" > wrote
>Try my trick with the pastry cutter - it really works great and is
>very fast. You can chop them as much or as little as you want, no
>problem.
>This is what it looks like: http://tinyurl.com/yz5nth3
>only I don't have such a fancy one, mine has a molded plastic handle.

This is a GREAT idea!

Egg salad
 

"Nancy2" > wrote in message
...

Try my trick with the pastry cutter - it really works great and is
very fast. You can chop them as much or as little as you want, no
problem.
This is what it looks like: http://tinyurl.com/yz5nth3
only I don't have such a fancy one, mine has a molded plastic handle.

Eggscellent idea. And me right across the street from Williams-Sonoma!

Felice

Egg salad
 

On Fri, 2 Oct 2009 08:10:00 -0500, George Leppla wrote:

> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Thu 01 Oct 2009 10:10:01p, Dimitri told us...
>>
>>> 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?
>>
>> 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.
>
> Yep... that is how I do it.
>
>> 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.
>
> That's too much stuff for me. I like eggs, Miracle Whip and a bit of salt
> and pepper. OK... when I am in a particularly festive mood, I'll add a bit
> of relish.
>
> Toast the bread, please.
>
> George L

you don't find that toasted bread tends to squirt the egg salad out when
you bite into the sandwich? (on the other hand, i do usually toast for
tuna salad, but that seems more tractable.)

your pal,
blake

Egg salad
 

On Fri, 02 Oct 2009 03:51:16 -0500, Andy wrote:

> Dimitri said...
>
>> 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?
>
> On occasion, I've used Wayne's egg slicer method but I'd fold that into a
> "Dreaming up Disaster" tuna salad recipe.
>
> Egg salad should come with a "Caution: WILL CAUSE FARTS!!!" warning, imho.
>

most of us fart out of our asses, not our brains, so it's not as big a
problem for us.

blake

Egg salad
 

On Fri, 2 Oct 2009 05:47:10 -0700 (PDT), Cindy Hamilton wrote:

> On Oct 2, 1:10*am, "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?
>
> I grate. I don't like chunks of yolk. If a few chunks of white
> occur, that's ok.

some people incorporate the yolks more or less completely with the
mayonnaise, mustard, etc., and then mix with pieces of white.

your pal,
blake

Egg salad
 

In article >,
"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?

I use an egg slicer. Slice them one way then turn the egg 180 degrees
and slice it the other way. This makes approx. 1/4" cubes out of the
whites and whatever out of the yolks that all tend to mix up with the
other ingredients anyway. <g>
--
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:

Egg salad
 

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.
--
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:

Egg salad
 

In article
>,
Cindy Hamilton > wrote:

> On Oct 2, 1:10*am, "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?
>
> I grate. I don't like chunks of yolk. If a few chunks of white
> occur, that's ok.
> I add mayo, celery, onion, radish, salt and pepper. On white bread,
> preferably with some alfalfa sprouts. Or, if I've been able to find
> "spicy sprouts",
> I omit the radish.
>
> Cindy Hamilton

Cindy, do try Clover sprouts if you get the chance. Our local grocery
store carries Alfalfa, Clover, and "spicy" or "zesty" sprouts which are
a mix of either clover or alfalfa with radish.

I've been pigging out on the clover sprouts lately. They are really
good! And they are crispier and keep better than alfalfa.
--
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:

Egg salad
 

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.
--
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:

Egg salad
 

On Oct 2, 1:43*pm, Omelet > wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
>
>
>
>
> > On Oct 2, 1:10*am, "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?
>
> > I grate. *I don't like chunks of yolk. *If a few chunks of white
> > occur, that's ok.
> > I add mayo, celery, onion, radish, salt and pepper. *On white bread,
> > preferably with some alfalfa sprouts. *Or, if I've been able to find
> > "spicy sprouts",
> > I omit the radish.
>
> > Cindy Hamilton
>
> Cindy, do try Clover sprouts if you get the chance. *Our local grocery
> store carries Alfalfa, Clover, and "spicy" or "zesty" sprouts which are
> a mix of either clover or alfalfa with radish.
>
> I've been pigging out on the clover sprouts lately. They are really
> good! And they are crispier and keep better than alfalfa.

I'll try them if I can find them, but alfalfa sprouts make me
nostalgic.
Oh, to be 20 again.

Cindy Hamilton

Egg salad
 

"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?

Egg slicer then flip the egg upright and cross cut. Add mayo, a little
mustard, a little minced raw onion. Sometimes instead of the mustard, I use
a little old bay seasoning.

Egg salad
 

> I usually use the egg slicer, but if I have larger quantites I do use my
> pastry blender. Works a treat. Mine has a molded plastic handle, too. I
> don't think I've ever seen any pastry blenders that were all that fancy.
> They seem to have either a plastic or wooden handle, although I do recall
> seeing one that was all metal. It didn't appeal to me.
>

I have my mom's wooden-handle one - at one time, the handle was green,
but now it's just wood-colored ;-) It has "wire" thingies; the newer
one with the plastic handle has narrow blade thingies. They're each
good for different projects.

N.

Egg salad
 

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, to make a
"pretty" salad, or some other "pretty" application. I use a single fork
and knife slice, fork smash, or use the two fork "pulled" pork style.
All depends on the amount of therapy I need at the moment. :-)

Bob

Egg salad
 

"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

Egg salad
 

On 2009-10-02, Omelet > wrote:

> 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.

Is your d/f'er filled with lard?

nb

Egg salad
 

In article
>,
Cindy Hamilton > wrote:

> > Cindy, do try Clover sprouts if you get the chance. *Our local grocery
> > store carries Alfalfa, Clover, and "spicy" or "zesty" sprouts which are
> > a mix of either clover or alfalfa with radish.
> >
> > I've been pigging out on the clover sprouts lately. They are really
> > good! And they are crispier and keep better than alfalfa.
>
> I'll try them if I can find them, but alfalfa sprouts make me
> nostalgic.
> Oh, to be 20 again.
>
> Cindy Hamilton

I know what you mean. :-) I used to take them to work with me and eat
them with no other items in pita bread and a bit of mayo.

One of my co-workers (now deceased) called them "Chia pet sandwiches"...
--
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:

Egg salad
 

In article >,
notbob > wrote:

> On 2009-10-02, Omelet > wrote:
>
> > 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.
>
> Is your d/f'er filled with lard?
>
> nb

Since I've not deep fried much lately, the fryer has been being dumped
and cleaned between uses but in the past, the bacon grease has mixed
with the peanut oil and with enough bacon frying, I've had to bail the
fryer as the oil line got too high due to the fat cooked out of the
bacon.

One time, I did fry some catfish nuggets in the combo of bacon grease
and peanut oil.

The results were divine. Truly.

I've read (probably here) that lard is the best fat for deep frying, but
I normally use pure peanut oil. It is only a 4 cup fryer and peanut oil
is cheap by the gallon around here.

I prepare bacon maybe a couple of times per year at best, and sometimes
I nuke it between layers of paper towels. Another technique I read
about here that works. :-)
--
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>

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Egg salad
 

In article 7>,
Wayne Boatwright > wrote:

> On Fri 02 Oct 2009 10:45:58a, Omelet told us...
>
> > 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.
>
> It couldn't possibly be faster. It takes time to heat up all that grease in
> the fryer.

It's only a 4 cup fryer. Takes maybe 10 minutes to come to temp. I can
plug it in and let it heat up while I'm prepping other breakfast stuff.

>
> I don't fry *anything* inside because I don't want either the spatter or the
> grease vapor floating through the kitchen or the house. All my frying is
> done outdoors.

You must have a covered porch?

I've considered doing bacon on the grill since I have a cast iron
griddle that I use out there for various things. Or I could dedicate
one of my extra cast iron skillets for open fire use...
--
Peace! Om

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

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Egg salad
 

On Fri, 2 Oct 2009 08:32:34 -0700 (PDT), Nancy2
> wrote:


>Try my trick with the pastry cutter - it really works great and is
>very fast. You can chop them as much or as little as you want, no
>problem.
>This is what it looks like: http://tinyurl.com/yz5nth3
>only I don't have such a fancy one, mine has a molded plastic handle.

That's exactly what I do! (My pastry cutter is really old, and has a
wooden handle.)

Jo Anne

Egg salad
 

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

Egg salad
 

In article >,
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

I've not checked for awhile (dad stocked me up on it at one point so
there are 2 gallons currently in the pantry) but last time I bought it
about a year ago, it was $8.00 per gallon. It often goes on sale around
Thanksgiving as it's used for deep frying turkeys. You see it being
sold with the big outdoor fryer setups.
--
Peace! Om

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

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Egg salad
 

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

Egg salad
 

"
> "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

Egg salad
 

blake murphy wrote:

> On Fri, 2 Oct 2009 08:10:00 -0500, George Leppla wrote:
>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Thu 01 Oct 2009 10:10:01p, Dimitri told us...
>>>
>>>> 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?
>>>
>>> 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.
>>
>> Yep... that is how I do it.
>>
>>> 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.
>>
>> That's too much stuff for me. I like eggs, Miracle Whip and a bit
>> of salt and pepper. OK... when I am in a particularly festive mood,
>> I'll add a bit of relish.
>>
>> Toast the bread, please.
>>
>> George L
>
> you don't find that toasted bread tends to squirt the egg salad out
> when you bite into the sandwich?


TMI


--
Best
Greg