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eggs stick to frying pan
im a cooking noob. how do i prepare a pan? do i heat and add oil or
the other way? the pan is stainless. how hot should the pan be? i don't get why it sticks so badly to my pan. |
In article >,
gib > wrote: > im a cooking noob. how do i prepare a pan? do i heat and add oil or > the other way? the pan is stainless. how hot should the pan be? i > don't get why it sticks so badly to my pan. Ok, I know that some people consider this a "kitchen myth", but it REALLY does work for me! Heat the dry, clean pan and when it starts to get fairly hot, add your cold oil. Hot pan, cold oil, food won't stick. I keep my oil in the 'frige. :-) Don't get the pan too hot for eggs. It's not necessary and will increase sticking. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
gib > wrote in news:6qsnn0l8ut1ab5i9fpac4acp2l77237gv9@
4ax.com: > im a cooking noob. how do i prepare a pan? do i heat and add oil or > the other way? the pan is stainless. how hot should the pan be? i > don't get why it sticks so badly to my pan. I've been cooking for years and I can still have problems with eggs sticking to regular pans, be they stainless steel or aluminum. The generally accepted rules is "hot pan, cold oil". That said, for cooking eggs, nothing beats a non-stick pan. In fact, the only non-stick pan I own is a large omelet pan that I use for (obviously) cooking omelets and for other egg preparation (frying, scrambling, etc.). -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
Katra wrote: > In article >, > gib > wrote: > > > im a cooking noob. how do i prepare a pan? do i heat and add oil or > > the other way? the pan is stainless. how hot should the pan be? i > > don't get why it sticks so badly to my pan. > > Ok, I know that some people consider this a "kitchen myth", but it > REALLY does work for me! > > Heat the dry, clean pan and when it starts to get fairly hot, add your > cold oil. Hot pan, cold oil, food won't stick. I keep my oil in the > 'frige. :-) Yup...EGGSACTLY...that's what I do and it works great...especially with cast iron. -- Best Greg |
gib > wrote in
: > im a cooking noob. how do i prepare a pan? do i heat and add oil or > the other way? the pan is stainless. how hot should the pan be? i > don't get why it sticks so badly to my pan. It's simple. Cook eggs on low medium in a bit of fat (I use a spritzer and ensure that I have spritzed oil all over the pan) and, this is the trick, in a non-stick frying pan. I don't recommend the use of non- stick frying pans usually but in the case of eggs it makes sense. You'll reduce your frustration level by a quantum measure if you stop cooking eggs directly on hot metal. -- "It is easier for a rich man to enter heaven seated comfortably on the back of a camel, than it is for a poor man to pass through the eye of a needle." Supply Side Jesus |
gib > wrote in
: > im a cooking noob. how do i prepare a pan? do i heat and add oil or > the other way? the pan is stainless. how hot should the pan be? i > don't get why it sticks so badly to my pan. It's simple. Cook eggs on low medium in a bit of fat (I use a spritzer and ensure that I have spritzed oil all over the pan) and, this is the trick, in a non-stick frying pan. I don't recommend the use of non- stick frying pans usually but in the case of eggs it makes sense. You'll reduce your frustration level by a quantum measure if you stop cooking eggs directly on hot metal. -- "It is easier for a rich man to enter heaven seated comfortably on the back of a camel, than it is for a poor man to pass through the eye of a needle." Supply Side Jesus |
In article . net>,
"Gregory Morrow" > wrote: > Katra wrote: > > > In article >, > > gib > wrote: > > > > > im a cooking noob. how do i prepare a pan? do i heat and add oil or > > > the other way? the pan is stainless. how hot should the pan be? i > > > don't get why it sticks so badly to my pan. > > > > Ok, I know that some people consider this a "kitchen myth", but it > > REALLY does work for me! > > > > Heat the dry, clean pan and when it starts to get fairly hot, add your > > cold oil. Hot pan, cold oil, food won't stick. I keep my oil in the > > 'frige. :-) > > > Yup...EGGSACTLY...that's what I do and it works great...especially with cast > iron. Yep, cast iron here as well... :-) My favorite way to cook eggs is "skillet poaching". After putting the egg into the hot oil, I cover it and let it cook for about 1 minute, then carefully and quickly dump about 1/8 cup of cold water into the pan and re-cover immediately! This makes a bunch of very hot steam that rapidly cooks the top of the egg. I let it cook for about another 30 seconds to 1 minute, and they come out perfect. I like my yolks hot but runny with all of the white pretty much done. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
> Michel Boucher wrote:
> >It's simple. What's simple is you. >I don't recommend the use of non-stick frying pans usually but in the case of eggs >it makes sense. And what sense is that pray tell. If eggs stick to the pan that simply means you don't know how to cook... hmm, I guess that does make sense. If you're cutting back on fat calories there's no discernable difference regardless what kind of pan, not with eggs. Stay the **** out of the kitchen, Boucher, you simple minded mental midget. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
Katra wrote:
> >I like my yolks hot but runny with all of the white pretty much done. I don't care, you ain't poaching my peepee! hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
On Sun, 24 Oct 2004 14:44:56 -0500, Katra wrote:
> In article . net>, > "Gregory Morrow" > > wrote: > >> Katra wrote: >> >>> In article >, >>> gib > wrote: >>> >>> > im a cooking noob. how do i prepare a pan? do i heat and add oil or >>> > the other way? the pan is stainless. how hot should the pan be? i >>> > don't get why it sticks so badly to my pan. >>> >>> Ok, I know that some people consider this a "kitchen myth", but it >>> REALLY does work for me! >>> >>> Heat the dry, clean pan and when it starts to get fairly hot, add your >>> cold oil. Hot pan, cold oil, food won't stick. I keep my oil in the >>> 'frige. :-) >> >> >> Yup...EGGSACTLY...that's what I do and it works great...especially with cast >> iron. > > Yep, cast iron here as well... :-) > > My favorite way to cook eggs is "skillet poaching". > After putting the egg into the hot oil, I cover it and let it cook for > about 1 minute, then carefully and quickly dump about 1/8 cup of cold > water into the pan and re-cover immediately! > > This makes a bunch of very hot steam that rapidly cooks the top of the > egg. I let it cook for about another 30 seconds to 1 minute, and they > come out perfect. I like my yolks hot but runny with all of the white > pretty much done. > > K. I will be trying this method tomorrow morning! |
Katra wrote:
> Yep, cast iron here as well... :-) > > My favorite way to cook eggs is "skillet poaching". > After putting the egg into the hot oil, I cover it and let it cook for > about 1 minute, then carefully and quickly dump about 1/8 cup of cold > water into the pan and re-cover immediately! > > This makes a bunch of very hot steam that rapidly cooks the top of the > egg. I let it cook for about another 30 seconds to 1 minute, and they > come out perfect. I like my yolks hot but runny with all of the white > pretty much done. > > K. > Guess that I'm in the minority on this one. I like mine with the yolks runny and whites firm, but I like the thinner outer edges of the whites to be crunchy and brown. I get the pan rather hot, add butter only and then wait until the butter gets hot enough to brown slightly. They in with the eggs. I also break the main "bulb" of white around the yolk. Season with salt and fresh ground pepper. They do tend to splatter with this method but it's a hazard that I'll put up with. Flip 'em after about a minute or so and then onto the plate with some bacon, home fries and toast and I'm a happy camper. -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
Katra wrote:
> Yep, cast iron here as well... :-) > > My favorite way to cook eggs is "skillet poaching". > After putting the egg into the hot oil, I cover it and let it cook for > about 1 minute, then carefully and quickly dump about 1/8 cup of cold > water into the pan and re-cover immediately! > > This makes a bunch of very hot steam that rapidly cooks the top of the > egg. I let it cook for about another 30 seconds to 1 minute, and they > come out perfect. I like my yolks hot but runny with all of the white > pretty much done. > > K. > Guess that I'm in the minority on this one. I like mine with the yolks runny and whites firm, but I like the thinner outer edges of the whites to be crunchy and brown. I get the pan rather hot, add butter only and then wait until the butter gets hot enough to brown slightly. They in with the eggs. I also break the main "bulb" of white around the yolk. Season with salt and fresh ground pepper. They do tend to splatter with this method but it's a hazard that I'll put up with. Flip 'em after about a minute or so and then onto the plate with some bacon, home fries and toast and I'm a happy camper. -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
Katra wrote:
> Yep, cast iron here as well... :-) > > My favorite way to cook eggs is "skillet poaching". > After putting the egg into the hot oil, I cover it and let it cook for > about 1 minute, then carefully and quickly dump about 1/8 cup of cold > water into the pan and re-cover immediately! > > This makes a bunch of very hot steam that rapidly cooks the top of the > egg. I let it cook for about another 30 seconds to 1 minute, and they > come out perfect. I like my yolks hot but runny with all of the white > pretty much done. > > K. > Guess that I'm in the minority on this one. I like mine with the yolks runny and whites firm, but I like the thinner outer edges of the whites to be crunchy and brown. I get the pan rather hot, add butter only and then wait until the butter gets hot enough to brown slightly. They in with the eggs. I also break the main "bulb" of white around the yolk. Season with salt and fresh ground pepper. They do tend to splatter with this method but it's a hazard that I'll put up with. Flip 'em after about a minute or so and then onto the plate with some bacon, home fries and toast and I'm a happy camper. -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
Katra wrote:
> Yep, cast iron here as well... :-) > > My favorite way to cook eggs is "skillet poaching". > After putting the egg into the hot oil, I cover it and let it cook for > about 1 minute, then carefully and quickly dump about 1/8 cup of cold > water into the pan and re-cover immediately! > > This makes a bunch of very hot steam that rapidly cooks the top of the > egg. I let it cook for about another 30 seconds to 1 minute, and they > come out perfect. I like my yolks hot but runny with all of the white > pretty much done. > > K. > Guess that I'm in the minority on this one. I like mine with the yolks runny and whites firm, but I like the thinner outer edges of the whites to be crunchy and brown. I get the pan rather hot, add butter only and then wait until the butter gets hot enough to brown slightly. They in with the eggs. I also break the main "bulb" of white around the yolk. Season with salt and fresh ground pepper. They do tend to splatter with this method but it's a hazard that I'll put up with. Flip 'em after about a minute or so and then onto the plate with some bacon, home fries and toast and I'm a happy camper. -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
In article
<12unu80axwq34$.dlg@P7Ax8zefAz8re8ranuGa9rebruMUdr uPHeYaPrabru9haSE5r56r eThufrufRu4p.org>, paul j > wrote: > On Sun, 24 Oct 2004 14:44:56 -0500, Katra wrote: > > > In article . net>, > > "Gregory Morrow" > > > wrote: > > > >> Katra wrote: > >> > >>> In article >, > >>> gib > wrote: > >>> > >>> > im a cooking noob. how do i prepare a pan? do i heat and add oil or > >>> > the other way? the pan is stainless. how hot should the pan be? i > >>> > don't get why it sticks so badly to my pan. > >>> > >>> Ok, I know that some people consider this a "kitchen myth", but it > >>> REALLY does work for me! > >>> > >>> Heat the dry, clean pan and when it starts to get fairly hot, add your > >>> cold oil. Hot pan, cold oil, food won't stick. I keep my oil in the > >>> 'frige. :-) > >> > >> > >> Yup...EGGSACTLY...that's what I do and it works great...especially with > >> cast > >> iron. > > > > Yep, cast iron here as well... :-) > > > > My favorite way to cook eggs is "skillet poaching". > > After putting the egg into the hot oil, I cover it and let it cook for > > about 1 minute, then carefully and quickly dump about 1/8 cup of cold > > water into the pan and re-cover immediately! > > > > This makes a bunch of very hot steam that rapidly cooks the top of the > > egg. I let it cook for about another 30 seconds to 1 minute, and they > > come out perfect. I like my yolks hot but runny with all of the white > > pretty much done. > > > > K. > > I will be trying this method tomorrow morning! Let us know how you like it. :-) Be very careful! This produces a lot of hot steam (which is what is so nice about it) but you can get a steam burn if you are careless. Mom and dad taught me this and I fix eggs this way most of the time. I remove them with a spatula and put them on top of a piece of buttered toast....... Yum! ;-d K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
Steve Calvin > wrote: > Katra wrote: > > > Yep, cast iron here as well... :-) > > > > My favorite way to cook eggs is "skillet poaching". > > After putting the egg into the hot oil, I cover it and let it cook for > > about 1 minute, then carefully and quickly dump about 1/8 cup of cold > > water into the pan and re-cover immediately! > > > > This makes a bunch of very hot steam that rapidly cooks the top of the > > egg. I let it cook for about another 30 seconds to 1 minute, and they > > come out perfect. I like my yolks hot but runny with all of the white > > pretty much done. > > > > K. > > > > Guess that I'm in the minority on this one. I like mine with the yolks > runny and whites firm, but I like the thinner outer edges of the > whites to be crunchy and brown. I get the pan rather hot, add butter > only and then wait until the butter gets hot enough to brown slightly. > They in with the eggs. I also break the main "bulb" of white around > the yolk. Season with salt and fresh ground pepper. They do tend to > splatter with this method but it's a hazard that I'll put up with. > Flip 'em after about a minute or so and then onto the plate with some > bacon, home fries and toast and I'm a happy camper. My mom did that when camping... :-) She would fry bacon first so there was deep bacon fat in the pan. Then when the eggs were cooking well, she would take a long handled wood spoon and sort of "toss" the bacon grease over the top of the egg. The hot grease would cook the top of the egg, the yolks would be runny, and the edges of the white would be crispy. I always hated crispy whites and would peel them off and feed them to the dog waiting under the table. <lol> Great memory tho', thanks!!! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Katra plead:
> >(PENMART01) wrote: >> Katra wrote: >> > >> >I like my yolks hot but runny with all of the white pretty much done. >> >> I don't care, you ain't poaching my peepee! hehe > >Doesn't that depend on the location of the "poacher"??? > ><smirk> Hmm, choices, choices... I'm finding it hard to decide... how about over easy. ;) ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
On Sun, 24 Oct 2004 13:46:25 -0500, Katra
> wrote: >In article >, > gib > wrote: > >> im a cooking noob. how do i prepare a pan? do i heat and add oil or >> the other way? the pan is stainless. how hot should the pan be? i >> don't get why it sticks so badly to my pan. > >Ok, I know that some people consider this a "kitchen myth", but it >REALLY does work for me! > >Heat the dry, clean pan and when it starts to get fairly hot, add your >cold oil. Hot pan, cold oil, food won't stick. I keep my oil in the >'frige. :-) > >Don't get the pan too hot for eggs. It's not necessary and will increase >sticking. > >K. thanks for your reply. Im gonna give that a try tomorrow. |
Katra wrote:
> > My mom did that when camping... :-) > > She would fry bacon first so there was deep bacon fat in the pan. > Then when the eggs were cooking well, she would take a long handled wood > spoon and sort of "toss" the bacon grease over the top of the egg. The > hot grease would cook the top of the egg, the yolks would be runny, and > the edges of the white would be crispy. > > I always hated crispy whites and would peel them off and feed them to > the dog waiting under the table. <lol> > > Great memory tho', thanks!!! > > K. > lol, and I don't like them soft. That's why cookin' is so subjective, we each like things the way that *we* like 'em. I remember when I first started cooking. I was about eight or so and my Mom made me some fried eggs and I didn't like 'em (don't recall why now). She just said, "fine, you want breakfast from now on, you make it". At the time I thought that she was just being a harda**, kind of glad that she did that though. Got me interested in cooking and I enjoy it to this day. Thanks Mom! :-) And sorry for the double post. -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
Hi GIB, Lots of good posts/advice here.
One idea, is to buy yourself a good small Teflon Pan, and a plus would be to find one that has a fitting lid. (For poaching/etc) Dedicate this pan for making eggs/omlets in only, as it will last quite awhile for you. Once you start cooking burgers, french fries, etc., in them, you essentially begin to ruin it for the use of cooking eggs, and keeping it a totally stick free pan.. Mark |
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In article >,
Steve Calvin > wrote: > Katra wrote: > > > > My mom did that when camping... :-) > > > > She would fry bacon first so there was deep bacon fat in the pan. > > Then when the eggs were cooking well, she would take a long handled wood > > spoon and sort of "toss" the bacon grease over the top of the egg. The > > hot grease would cook the top of the egg, the yolks would be runny, and > > the edges of the white would be crispy. > > > > I always hated crispy whites and would peel them off and feed them to > > the dog waiting under the table. <lol> > > > > Great memory tho', thanks!!! > > > > K. > > > > lol, and I don't like them soft. That's why cookin' is so subjective, > we each like things the way that *we* like 'em. I remember when I > first started cooking. I was about eight or so and my Mom made me some > fried eggs and I didn't like 'em (don't recall why now). She just > said, "fine, you want breakfast from now on, you make it". At the time > I thought that she was just being a harda**, kind of glad that she did > that though. Got me interested in cooking and I enjoy it to this day. > Thanks Mom! :-) > > And sorry for the double post. > > -- > Steve I didn't see a double post... :-) Mom's that make us learn to start cooking at 8 years or younger sure did us a favor didn't they???? I'm so very glad she did! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article >,
Steve Calvin > wrote: > Katra wrote: > > > > My mom did that when camping... :-) > > > > She would fry bacon first so there was deep bacon fat in the pan. > > Then when the eggs were cooking well, she would take a long handled wood > > spoon and sort of "toss" the bacon grease over the top of the egg. The > > hot grease would cook the top of the egg, the yolks would be runny, and > > the edges of the white would be crispy. > > > > I always hated crispy whites and would peel them off and feed them to > > the dog waiting under the table. <lol> > > > > Great memory tho', thanks!!! > > > > K. > > > > lol, and I don't like them soft. That's why cookin' is so subjective, > we each like things the way that *we* like 'em. I remember when I > first started cooking. I was about eight or so and my Mom made me some > fried eggs and I didn't like 'em (don't recall why now). She just > said, "fine, you want breakfast from now on, you make it". At the time > I thought that she was just being a harda**, kind of glad that she did > that though. Got me interested in cooking and I enjoy it to this day. > Thanks Mom! :-) > > And sorry for the double post. > > -- > Steve I didn't see a double post... :-) Mom's that make us learn to start cooking at 8 years or younger sure did us a favor didn't they???? I'm so very glad she did! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Katra wrote: > In article >, > (PENMART01) wrote: > > > Katra plead: > > > > > >(PENMART01) wrote: > > >> Katra wrote: > > >> > > > >> >I like my yolks hot but runny with all of the white pretty much done. > > >> > > >> I don't care, you ain't poaching my peepee! hehe > > > > > >Doesn't that depend on the location of the "poacher"??? > > > > > ><smirk> > > > > Hmm, choices, choices... I'm finding it hard to decide... how about over easy. > > ;) > > > > Sheldon > > oops! ;-D "Katra! Sheldon! What are you two kids DOING up there!? Get down here RIGHT NOW...!!!" ;---p -- Best Greg |
Katra wrote: > In article >, > (PENMART01) wrote: > > > Katra plead: > > > > > >(PENMART01) wrote: > > >> Katra wrote: > > >> > > > >> >I like my yolks hot but runny with all of the white pretty much done. > > >> > > >> I don't care, you ain't poaching my peepee! hehe > > > > > >Doesn't that depend on the location of the "poacher"??? > > > > > ><smirk> > > > > Hmm, choices, choices... I'm finding it hard to decide... how about over easy. > > ;) > > > > Sheldon > > oops! ;-D "Katra! Sheldon! What are you two kids DOING up there!? Get down here RIGHT NOW...!!!" ;---p -- Best Greg |
Katra wrote: > Shel' is a naughty boy... > We might just have to spank him. > > <lol> Didja know that Sheldon's gal friends refer to him as "The Jawbreaker"? :o) -- Best Greg |
>"Gregory Morrow" writes:
> >Katra wrote: > >> Shel' is a naughty boy... >> We might just have to spank him. >> >> <lol> > > >Didja know that Sheldon's gal friends refer to him as "The Jawbreaker"? > >:o) And all my guy friends refer to me as "The Ballbuster".... both referals eminently true. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
>"Gregory Morrow" writes:
> >Katra wrote: > >> Shel' is a naughty boy... >> We might just have to spank him. >> >> <lol> > > >Didja know that Sheldon's gal friends refer to him as "The Jawbreaker"? > >:o) And all my guy friends refer to me as "The Ballbuster".... both referals eminently true. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
Katra writes:
> >"Gregory Morrow" wrote: > >> Katra wrote: >> >(PENMART01) wrote: >> > > Katra plead: >> > > >(PENMART01) wrote: >> > > >> Katra wrote: >> > > >> >I like my yolks hot but runny with all of the white pretty much >> done. >> > > >> >> > > >> I don't care, you ain't poaching my peepee! hehe >> > > > >> > > >Doesn't that depend on the location of the "poacher"??? >> > > > >> > > ><smirk> >> > > >> > > Hmm, choices, choices... I'm finding it hard to decide... how about >over >> easy. >> > > ;) >> > > >> > > Sheldon >> > >> > oops! ;-D >> >> >> "Katra! Sheldon! What are you two kids DOING up there!? Get down here >> RIGHT NOW...!!!" >> >> ;---p > >Shel' is a naughty boy... >We might just have to spank him. Strong words for someone tied spread eagled to my fourposter, and me hulking over you with my big spatula. Hmm, you're about done on this side, perhaps I should flip you over... um, I think we need more butter, don't wanna stick. hehehe I know what you're gonna say, sounds like a lotta fried bologna! LOL ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
Katra writes:
> >"Gregory Morrow" wrote: > >> Katra wrote: >> >(PENMART01) wrote: >> > > Katra plead: >> > > >(PENMART01) wrote: >> > > >> Katra wrote: >> > > >> >I like my yolks hot but runny with all of the white pretty much >> done. >> > > >> >> > > >> I don't care, you ain't poaching my peepee! hehe >> > > > >> > > >Doesn't that depend on the location of the "poacher"??? >> > > > >> > > ><smirk> >> > > >> > > Hmm, choices, choices... I'm finding it hard to decide... how about >over >> easy. >> > > ;) >> > > >> > > Sheldon >> > >> > oops! ;-D >> >> >> "Katra! Sheldon! What are you two kids DOING up there!? Get down here >> RIGHT NOW...!!!" >> >> ;---p > >Shel' is a naughty boy... >We might just have to spank him. Strong words for someone tied spread eagled to my fourposter, and me hulking over you with my big spatula. Hmm, you're about done on this side, perhaps I should flip you over... um, I think we need more butter, don't wanna stick. hehehe I know what you're gonna say, sounds like a lotta fried bologna! LOL ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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