I made an omelet for dinner. I spooned some cooked crawfish tail meat
down the middle and seasoned it with a bit of Old Bay seasoning, pepper
and some dried herbs including granulated garlic and dill weed. The
omelet was cooked in butter. Not a great pic but here it was when it
just started to set:

http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg

As usually happens, when attempting to fold the omelet it broke. Oh
well! None of it really makes for a good picture. I toasted a slice of
buttered whole wheat bread to go with it.

Jill

On 2016-05-02 7:56 PM, jmcquown wrote:
> I made an omelet for dinner. I spooned some cooked crawfish tail meat
> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
> and some dried herbs including granulated garlic and dill weed. The
> omelet was cooked in butter. Not a great pic but here it was when it
> just started to set:
>
> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
> As usually happens, when attempting to fold the omelet it broke. Oh
> well! None of it really makes for a good picture. I toasted a slice of
> buttered whole wheat bread to go with it.
>
Sounds good Jill. We had some big chicken legs thawing, but not fast
enough and that seemed like a good excuse to go out for supper. I had
not had a fish meal for the last week so I had fish and chips and they
were pretty good. They came with the standard cole slaw. I have never
liked cole slaw that much and usually only have enough to taste it and
confirm my lack of enthusiasm for it, but this stuff was really good so
I finished it off.

On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
wrote:

>I made an omelet for dinner. I spooned some cooked crawfish tail meat
>down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>and some dried herbs including granulated garlic and dill weed. The
>omelet was cooked in butter. Not a great pic but here it was when it
>just started to set:
>
>http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
>As usually happens, when attempting to fold the omelet it broke. Oh
>well! None of it really makes for a good picture. I toasted a slice of
>buttered whole wheat bread to go with it.

A crawfish omelet sounds really good, If I had the option I would add
some gruyère, or similar... well, maybe not with dill though. I had
asparagus, onion & cheese on toast for breakfast. Dinner is going to
be apricot chicken, so I am told.

On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> wrote:

>We had some big chicken legs thawing, but not fast
>enough and that seemed like a good excuse to go out for supper. I had
>not had a fish meal for the last week so I had fish and chips and they
>were pretty good. They came with the standard cole slaw. I have never
>liked cole slaw that much and usually only have enough to taste it and
>confirm my lack of enthusiasm for it, but this stuff was really good so
>I finished it off.

I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
hundredth one comes along and is really good. I've never quite figured
out what the difference is.

On 5/2/2016 8:00 PM, Je�us wrote:
> On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
> wrote:
>
>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>> and some dried herbs including granulated garlic and dill weed. The
>> omelet was cooked in butter. Not a great pic but here it was when it
>> just started to set:
>>
>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>
>> As usually happens, when attempting to fold the omelet it broke. Oh
>> well! None of it really makes for a good picture. I toasted a slice of
>> buttered whole wheat bread to go with it.
>
> A crawfish omelet sounds really good, If I had the option I would add
> some gruyère, or similar...

If I'd had gruyere or another form of swiss cheese I'd have added it.

> I had asparagus, onion & cheese on toast for breakfast.

Canned asparagus? (not a criticism)

> Dinner is going to
> be apricot chicken, so I am told.
>
Hmmm, I've never cooked with apricots.

Jill

On 5/2/2016 8:04 PM, Je�us wrote:
> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> > wrote:
>
>> We had some big chicken legs thawing, but not fast
>> enough and that seemed like a good excuse to go out for supper. I had
>> not had a fish meal for the last week so I had fish and chips and they
>> were pretty good. They came with the standard cole slaw. I have never
>> liked cole slaw that much and usually only have enough to taste it and
>> confirm my lack of enthusiasm for it, but this stuff was really good so
>> I finished it off.
>
> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
> hundredth one comes along and is really good. I've never quite figured
> out what the difference is.
>
I haven't figured out cole slaw either. I'm not willing to try that
100th's because if I disliked it 90-something times before what's the
point? I'm not chasing after elusive good cole slaw. There are so many
other ways I enjoy cabbage without that one.

Jill

Dave Smith wrote in rec.food.cooking:

> On 2016-05-02 7:56 PM, jmcquown wrote:
> > I made an omelet for dinner. I spooned some cooked crawfish tail
> > meat down the middle and seasoned it with a bit of Old Bay
> > seasoning, pepper and some dried herbs including granulated garlic
> > and dill weed. The omelet was cooked in butter. Not a great pic
> > but here it was when it just started to set:
> >
> > http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
> >
> > As usually happens, when attempting to fold the omelet it broke. Oh
> > well! None of it really makes for a good picture. I toasted a
> > slice of buttered whole wheat bread to go with it.
> >
> Sounds good Jill. We had some big chicken legs thawing, but not fast
> enough and that seemed like a good excuse to go out for supper. I had
> not had a fish meal for the last week so I had fish and chips and
> they were pretty good. They came with the standard cole slaw. I have
> never liked cole slaw that much and usually only have enough to taste
> it and confirm my lack of enthusiasm for it, but this stuff was
> really good so I finished it off.

One of the things I have never liked was the 'sweet' coleslaws. Bleech.


--

On 5/2/2016 8:25 PM, jmcquown wrote:

>>
>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>> hundredth one comes along and is really good. I've never quite figured
>> out what the difference is.
>>
> I haven't figured out cole slaw either. I'm not willing to try that
> 100th's because if I disliked it 90-something times before what's the
> point? I'm not chasing after elusive good cole slaw. There are so many
> other ways I enjoy cabbage without that one.
>
> Jill

I'll have to post the recipe I use again. It is one of the few I like.

My preference is a fine chop of the cabbage, onion, carrot. Uses celery
seed instead of celery. If it is course cur cabbage I won'r bother
trying it.

On 5/2/2016 9:12 PM, Bruce wrote:
> On Mon, 2 May 2016 21:00:34 -0400, Ed Pawlowski > wrote:
>
>> On 5/2/2016 8:25 PM, jmcquown wrote:
>>
>>>>
>>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>>> hundredth one comes along and is really good. I've never quite figured
>>>> out what the difference is.
>>>>
>>> I haven't figured out cole slaw either. I'm not willing to try that
>>> 100th's because if I disliked it 90-something times before what's the
>>> point? I'm not chasing after elusive good cole slaw. There are so many
>>> other ways I enjoy cabbage without that one.
>>>
>>> Jill
>>
>> I'll have to post the recipe I use again. It is one of the few I like.
>>
>> My preference is a fine chop of the cabbage, onion, carrot. Uses celery
>> seed instead of celery. If it is course cur cabbage I won'r bother
>> trying it.
>
> There I was googling what kind of cabbage 'course cur cabbage' is, but
> I get it now
>
I didnt leak at mi speel checker

On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> wrote:

>On 2016-05-02 7:56 PM, jmcquown wrote:
>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>> and some dried herbs including granulated garlic and dill weed. The
>> omelet was cooked in butter. Not a great pic but here it was when it
>> just started to set:
>>
>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>
>> As usually happens, when attempting to fold the omelet it broke. Oh
>> well! None of it really makes for a good picture. I toasted a slice of
>> buttered whole wheat bread to go with it.
>>
>Sounds good Jill. We had some big chicken legs thawing, but not fast
>enough and that seemed like a good excuse to go out for supper. I had
>not had a fish meal for the last week so I had fish and chips and they
>were pretty good. They came with the standard cole slaw. I have never
>liked cole slaw that much and usually only have enough to taste it and
>confirm my lack of enthusiasm for it, but this stuff was really good so
>I finished it off.

And people said my refried beans were disgusting, no one expects
mashed beans to look appetizing... well that omelet looks like an
OB-GYN cancer.

On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
wrote:

>I made an omelet for dinner. I spooned some cooked crawfish tail meat
>down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>and some dried herbs including granulated garlic and dill weed. The
>omelet was cooked in butter. Not a great pic but here it was when it
>just started to set:
>
>http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
>As usually happens, when attempting to fold the omelet it broke. Oh
>well! None of it really makes for a good picture. I toasted a slice of
>buttered whole wheat bread to go with it.
>
>Jill

Next time put a lid on the pan to trap more heat and get it a bit
firmer before flipping it

William

On Monday, May 2, 2016 at 4:56:13 PM UTC-7, Jill McQuown wrote:
> I made an omelet for dinner. I spooned some cooked crawfish tail meat
> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
> and some dried herbs including granulated garlic and dill weed. The
> omelet was cooked in butter. Not a great pic but here it was when it
> just started to set:
>
> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
> As usually happens, when attempting to fold the omelet it broke. Oh
> well! None of it really makes for a good picture. I toasted a slice of
> buttered whole wheat bread to go with it.
>
> Jill

It broke because you put all the weight of the crawfish on what would be the fold.
Try spreading it out and leaving it off the fold next time.

On 5/2/2016 9:43 PM, Brooklyn1 wrote:
> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> > wrote:
>
>> On 2016-05-02 7:56 PM, jmcquown wrote:
>>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>>> and some dried herbs including granulated garlic and dill weed. The
>>> omelet was cooked in butter. Not a great pic but here it was when it
>>> just started to set:
>>>
>>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>>
>>> As usually happens, when attempting to fold the omelet it broke. Oh
>>> well! None of it really makes for a good picture. I toasted a slice of
>>> buttered whole wheat bread to go with it.
>>>
>> Sounds good Jill. We had some big chicken legs thawing, but not fast
>> enough and that seemed like a good excuse to go out for supper. I had
>> not had a fish meal for the last week so I had fish and chips and they
>> were pretty good. They came with the standard cole slaw. I have never
>> liked cole slaw that much and usually only have enough to taste it and
>> confirm my lack of enthusiasm for it, but this stuff was really good so
>> I finished it off.
>
> And people said my refried beans were disgusting, no one expects
> mashed beans to look appetizing... well that omelet looks like an
> OB-GYN cancer.
>
It was only just setting and not yet turned. Of course you wouldn't
recognize that even though I mentioned it.

Jill

On 5/2/2016 10:03 PM, William wrote:
> On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
> wrote:
>
>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>> and some dried herbs including granulated garlic and dill weed. The
>> omelet was cooked in butter. Not a great pic but here it was when it
>> just started to set:
>>
>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>
>> As usually happens, when attempting to fold the omelet it broke. Oh
>> well! None of it really makes for a good picture. I toasted a slice of
>> buttered whole wheat bread to go with it.
>>
>> Jill
>
> Next time put a lid on the pan to trap more heat and get it a bit
> firmer before flipping it
>
> William
>
Thanks, William. I've been cooking omelets for many years. I know how
to do it but sometimes over-fill them. So, when I turn them they break.
I'm not really worried about appearance or plating. Taste is everything.

Jill

On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
wrote:

>I made an omelet for dinner. I spooned some cooked crawfish tail meat
>down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>and some dried herbs including granulated garlic and dill weed. The
>omelet was cooked in butter. Not a great pic but here it was when it
>just started to set:
>
>http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
>As usually happens, when attempting to fold the omelet it broke. Oh
>well! None of it really makes for a good picture. I toasted a slice of
>buttered whole wheat bread to go with it.
>
>Jill
Try forming the fold as the omelet slides out of the pan onto the
plate. That way you never have to handle the eggy part to try to fold
over.
Janet US

On Monday, May 2, 2016 at 6:56:13 PM UTC-5, Jill McQuown wrote:
> I made an omelet for dinner. I spooned some cooked crawfish tail meat
> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
> and some dried herbs including granulated garlic and dill weed. The
> omelet was cooked in butter. Not a great pic but here it was when it
> just started to set:
>
> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
> As usually happens, when attempting to fold the omelet it broke. Oh
> well! None of it really makes for a good picture. I toasted a slice of
> buttered whole wheat bread to go with it.
>
> Jill

I had a $15 double burger at the stadium in STL at the Cardinals vs. Phillies game! 11-3 before I got on the train home! I could tell by the fireworks! :-)

John Kuthe...

"jmcquown" > wrote in message
...
>I made an omelet for dinner. I spooned some cooked crawfish tail meat down
>the middle and seasoned it with a bit of Old Bay seasoning, pepper and some
>dried herbs including granulated garlic and dill weed. The omelet was
>cooked in butter. Not a great pic but here it was when it just started to
>set:
>
> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
> As usually happens, when attempting to fold the omelet it broke. Oh well!
> None of it really makes for a good picture. I toasted a slice of buttered
> whole wheat bread to go with it.
>
> Jill

I took my daughter and a couple of friends to the taqueria. Am waiting for
it to cool off. Hottest day on record since 1945. Deck guy is coming back
to finish the wood and paint. Was far too hot for painting. I know, I
know, Gary but... We don't paint here if it is over a certain temp.

Next project will be removal of the play area and installation of a fire pit
and perhaps benches. He will likely be using some things that I purchased
for elsewhere.

Things are looking up here! Although I haven't really been cooking.

"Jeßus" > wrote in message
...
> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> > wrote:
>
>>We had some big chicken legs thawing, but not fast
>>enough and that seemed like a good excuse to go out for supper. I had
>>not had a fish meal for the last week so I had fish and chips and they
>>were pretty good. They came with the standard cole slaw. I have never
>>liked cole slaw that much and usually only have enough to taste it and
>>confirm my lack of enthusiasm for it, but this stuff was really good so
>>I finished it off.
>
> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
> hundredth one comes along and is really good. I've never quite figured
> out what the difference is.

I don't usually hate them although I tried some Thai slaw that Claim Jumper
used to have on their menu. Not sure if they still do. Hated that. Mostly
I find it to be rather meh. But sometimes I really love it. A & W Root
beer had the good stuff. It was chopped really fine. Also love what some
of the Mexican places here made. Lightly dressed and the dressing wasn't
creamy. I have tried like heck to recreate it at home and can't. Not sure
what was in the dressing. And can't ask as all of the places where I got it
are no longer there.

"Ed Pawlowski" > wrote in message
...
> On 5/2/2016 8:25 PM, jmcquown wrote:
>
>>>
>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>> hundredth one comes along and is really good. I've never quite figured
>>> out what the difference is.
>>>
>> I haven't figured out cole slaw either. I'm not willing to try that
>> 100th's because if I disliked it 90-something times before what's the
>> point? I'm not chasing after elusive good cole slaw. There are so many
>> other ways I enjoy cabbage without that one.
>>
>> Jill
>
> I'll have to post the recipe I use again. It is one of the few I like.
>
> My preference is a fine chop of the cabbage, onion, carrot. Uses celery
> seed instead of celery. If it is course cur cabbage I won'r bother trying
> it.

I put celery seed in when I make it too. Also onion.

"Ed Pawlowski" > wrote in message
...
> On 5/2/2016 9:12 PM, Bruce wrote:
>> On Mon, 2 May 2016 21:00:34 -0400, Ed Pawlowski > wrote:
>>
>>> On 5/2/2016 8:25 PM, jmcquown wrote:
>>>
>>>>>
>>>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>>>> hundredth one comes along and is really good. I've never quite figured
>>>>> out what the difference is.
>>>>>
>>>> I haven't figured out cole slaw either. I'm not willing to try that
>>>> 100th's because if I disliked it 90-something times before what's the
>>>> point? I'm not chasing after elusive good cole slaw. There are so
>>>> many
>>>> other ways I enjoy cabbage without that one.
>>>>
>>>> Jill
>>>
>>> I'll have to post the recipe I use again. It is one of the few I like.
>>>
>>> My preference is a fine chop of the cabbage, onion, carrot. Uses celery
>>> seed instead of celery. If it is course cur cabbage I won'r bother
>>> trying it.
>>
>> There I was googling what kind of cabbage 'course cur cabbage' is, but
>> I get it now
>>
> I didnt leak at mi speel checker

Ha!

"Sqwertz" > wrote in message
...
> On Mon, 2 May 2016 20:25:21 -0400, jmcquown wrote:
>
>> I haven't figured out cole slaw either. I'm not willing to try that
>> 100th's because if I disliked it 90-something times before what's the
>> point? I'm not chasing after elusive good cole slaw. There are so many
>> other ways I enjoy cabbage without that one.
>
> Cole slaw is easy to like when done properly (not too sweet like so
> many places do it). My 95 out of 100 dislikes is potato salad -
> BOOOOORING.

I didn't even know that I liked potato salad as I hated the stuff that my
mom made. Boring is right! Then I got some that I wasn't expecting at some
restaurant. Loved it! I have since made many different recipes and mostly
liked them all but... Others did not. Seems that people are super picky
with that and also macaroni salad.

I remember Angela being given samples of potato salad at some deli. With
each bite, she said, "Nope". She was ready to give up with one left to
taste. She feared it. The clerk talked her into it. That was the one!
She loved it.

I remember them having many different kinds with names like "home-style",
"country", "spicy". "onion", "mustard"... But aside from one being more
yellow, they all looked the same. Oddly, the mustard one wasn't the yellow
one. All the clerk could tell us was that they were all different but he
couldn't say how. Hence, the samples.

I also remember the episode on Happy Days where Marianne is debating between
mayo or vinegar dressing. And the dad tells her that nobody likes vinegar
dressing. But I do! I made one recipe that was merely sliced, cooked
potatoes, sliced onion and I think vinegar, salt, pepper and perhaps olive
oil. Nobody but me liked it. Nobody at all.

That being said, potato salad is certainly something I can easily live
without. I can think of many other ways to do potatoes that I prefer.

"Bruce" > wrote in message
...
> On Mon, 2 May 2016 21:00:34 -0400, Ed Pawlowski > wrote:
>
>>On 5/2/2016 8:25 PM, jmcquown wrote:
>>
>>>>
>>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>>> hundredth one comes along and is really good. I've never quite figured
>>>> out what the difference is.
>>>>
>>> I haven't figured out cole slaw either. I'm not willing to try that
>>> 100th's because if I disliked it 90-something times before what's the
>>> point? I'm not chasing after elusive good cole slaw. There are so many
>>> other ways I enjoy cabbage without that one.
>>>
>>> Jill
>>
>>I'll have to post the recipe I use again. It is one of the few I like.
>>
>>My preference is a fine chop of the cabbage, onion, carrot. Uses celery
>>seed instead of celery. If it is course cur cabbage I won'r bother
>>trying it.
>
> There I was googling what kind of cabbage 'course cur cabbage' is, but
> I get it now

lol I was just about to ask ...

Ed please post your recipe?



--
http://www.helpforheroes.org.uk/shop/

"Ed Pawlowski" > wrote in message
...
> On 5/2/2016 9:12 PM, Bruce wrote:
>> On Mon, 2 May 2016 21:00:34 -0400, Ed Pawlowski > wrote:
>>
>>> On 5/2/2016 8:25 PM, jmcquown wrote:
>>>
>>>>>
>>>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>>>> hundredth one comes along and is really good. I've never quite figured
>>>>> out what the difference is.
>>>>>
>>>> I haven't figured out cole slaw either. I'm not willing to try that
>>>> 100th's because if I disliked it 90-something times before what's the
>>>> point? I'm not chasing after elusive good cole slaw. There are so
>>>> many
>>>> other ways I enjoy cabbage without that one.
>>>>
>>>> Jill
>>>
>>> I'll have to post the recipe I use again. It is one of the few I like.
>>>
>>> My preference is a fine chop of the cabbage, onion, carrot. Uses celery
>>> seed instead of celery. If it is course cur cabbage I won'r bother
>>> trying it.
>>
>> There I was googling what kind of cabbage 'course cur cabbage' is, but
>> I get it now
>>
> I didnt leak at mi speel checker

<g>

--
http://www.helpforheroes.org.uk/shop/

On Tuesday, May 3, 2016 at 2:17:52 AM UTC-4, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
> >I made an omelet for dinner. I spooned some cooked crawfish tail meat down
> >the middle and seasoned it with a bit of Old Bay seasoning, pepper and some
> >dried herbs including granulated garlic and dill weed. The omelet was
> >cooked in butter. Not a great pic but here it was when it just started to
> >set:
> >
> > http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
> >
> > As usually happens, when attempting to fold the omelet it broke. Oh well!
> > None of it really makes for a good picture. I toasted a slice of buttered
> > whole wheat bread to go with it.
> >
> > Jill
>
> I took my daughter and a couple of friends to the taqueria. Am waiting for
> it to cool off. Hottest day on record since 1945. Deck guy is coming back
> to finish the wood and paint. Was far too hot for painting. I know, I
> know, Gary but... We don't paint here if it is over a certain temp.

DH is still in Seattle, and he reported a blistering 80 F. He still
got in a brisk 50-minute walk before reporting to work at about
1 pm local time (IIRC). He's on the afternoon shift (they're using the
sensor equipment two shifts to maximize utility while they've got
him and a co-worker in from Ann Arbor).

Cindy Hamilton

On Mon, 2 May 2016 23:39:51 -0500, Sqwertz >
wrote:

>On Mon, 2 May 2016 19:32:16 -0700 (PDT), ImStillMags wrote:
>
>> On Monday, May 2, 2016 at 4:56:13 PM UTC-7, Jill McQuown wrote:
>>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>>> and some dried herbs including granulated garlic and dill weed. The
>>> omelet was cooked in butter. Not a great pic but here it was when it
>>> just started to set:
>>>
>>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>>
>>> As usually happens, when attempting to fold the omelet it broke. Oh
>>> well! None of it really makes for a good picture. I toasted a slice of
>>> buttered whole wheat bread to go with it.
>>>
>>> Jill
>>
>> It broke because you put all the weight of the crawfish on what would be the fold.
>> Try spreading it out and leaving it off the fold next time.
>
>She's making a double folded omelet - both sides come up and fold over
>the center. I totally forgot about making half-circle omelets until I
>was trying to figure out what you were talking about. I think the
>two-fold omelets are much more common, even if you don't get them
>closed all the way, like so:
>
>https://www.flickr.com/photos/sqwert...N6KH/lightbox/
>
>-sw

The Tex-Mex Taco Fold.

On 5/2/2016 10:39 PM, Sqwertz wrote:
> you don't get them
> closed all the way, like so:
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

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On 5/2/2016 10:45 PM, Sqwertz wrote:
> My 95 out of 100 dislikes is potato salad -
> BOOOOORING.
>
> -sw
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 5/2/2016 11:57 PM, Sqwertz wrote:
> hot when they go in the eggs.
>
> -sw
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 5/2/2016 11:56 PM, Julie Bove wrote:
> I made one recipe that was merely sliced, cooked potatoes, sliced onion
> and I think vinegar, salt, pepper and perhaps olive oil. Nobody but me
> liked it. Nobody at all.

I can see why!

On 5/3/2016 10:08 AM, Sqwertz wrote:
> On 5/2/2016 11:56 PM, Julie Bove wrote:
>> I made one recipe that was merely sliced, cooked potatoes, sliced onion
>> and I think vinegar, salt, pepper and perhaps olive oil. Nobody but me
>> liked it. Nobody at all.
>
> I can see why!

The only type potato salad I like does not have a sweet or creamy
mayonnaise dressing nor is it served cold. It's German "hot" potato
salad, made with boiled cubed potatoes tossed in a vinaigrette dressing.
Only a pinch of sugar. Seems to me crisp crumbled bacon was involved.
My paternal grandmother made it that way.

Jill

On Tue, 3 May 2016 00:57:18 -0500, Sqwertz >
wrote:

>On Mon, 02 May 2016 22:36:02 -0600, Janet B wrote:
>
>> On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
>> wrote:
>>
>>>I made an omelet for dinner. I spooned some cooked crawfish tail meat
>>>down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>>>and some dried herbs including granulated garlic and dill weed. The
>>>omelet was cooked in butter. Not a great pic but here it was when it
>>>just started to set:
>>>
>>>http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>>
>>>As usually happens, when attempting to fold the omelet it broke. Oh
>>>well! None of it really makes for a good picture. I toasted a slice of
>>>buttered whole wheat bread to go with it.
>>>
>>>Jill
>> Try forming the fold as the omelet slides out of the pan onto the
>> plate. That way you never have to handle the eggy part to try to fold
>> over.
>
>I like how the restaurants do it on a flat top. It's so much easier
>to just pour down 2 or 3 pre-mixed eggs which start to set
>immediately, toppings down the middle, and then with the long side of
>the spatula fold over each edges and optionally flip to set the top.
>You can't do that in a curved, round pan. Any toppings except for
>cheese or sauce are already grilling on the flat top even before the
>eggs go down so they're already hot when they go in the eggs.
>
>-sw

A flat top and one of those big spatulas plus all the elbow room make
cooking a lot of things easier. As you say, the home cook is hindered
by cookware.
Janet US

On Tue, 3 May 2016 03:19:57 -0700 (PDT), Cindy Hamilton
> wrote:
snip
>
>DH is still in Seattle, and he reported a blistering 80 F. He still
>got in a brisk 50-minute walk before reporting to work at about
>1 pm local time (IIRC). He's on the afternoon shift (they're using the
>sensor equipment two shifts to maximize utility while they've got
>him and a co-worker in from Ann Arbor).
>
>Cindy Hamilton

we had the blistering 80F here too. That means that by the end of the
day we will have the front and back doors open. I'm still cooking
stews, soups and casseroles.
Janet US

On 5/3/2016 10:28 AM, Janet B wrote:
> On Tue, 3 May 2016 03:19:57 -0700 (PDT), Cindy Hamilton
> > wrote:
> snip
>>
>> DH is still in Seattle, and he reported a blistering 80 F. He still
>> got in a brisk 50-minute walk before reporting to work at about
>> 1 pm local time (IIRC). He's on the afternoon shift (they're using the
>> sensor equipment two shifts to maximize utility while they've got
>> him and a co-worker in from Ann Arbor).
>>
>> Cindy Hamilton
>
> we had the blistering 80F here too. That means that by the end of the
> day we will have the front and back doors open. I'm still cooking
> stews, soups and casseroles.
> Janet US
>
It was 90°F here yesterday and spitting rain off and on. Nothing like
the deluge of rain this time last year. The humidity is up wich only
makes it feel hotter than it is.

80F is still hot, don't get me wrong. It must be quite a shock for
Cindy's husband to go from the temps in Ann Arbor to Seattle.

Me, I cook soups and stews and use the oven year round. That's why I
have air conditioning.

Jill

On 5/3/2016 9:49 AM, jmcquown wrote:
>
> Me, I cook soups and stews and use the oven year round. That's why I
> have air conditioning.
>
> Jill

Same here. Actually, I will often eat food in the summer that some
people think of as "winter food." My oven is well insulated, and I have
central heat and air--so I never fell a difference in the temp in my
kitchen when I use the oven on a hot day (and in East Texas, that can be
*very* hot).

MaryL

Janet B wrote:
>
> Cindy Hamilton wrote:
> >DH is still in Seattle, and he reported a blistering 80 F.
>
> we had the blistering 80F here too. That means that by the end of the
> day we will have the front and back doors open.

Actually, when the temps get high, you want to open windows and doors
in the morning when temp is still low then close them in the high temp
afternoons.

Anyway...LOL to you and Cindy for calling 80F a blistering degree.
Really? You babies! And also to Julie..her temp got to 81F yesterday
and she claims that's too hot to paint in her area. What a joke. Low
80's is perfect painting weather.

As for me, it got to 89F yesterday. Not fun for early May. I dread the
upcoming summer months temps here.

Cindy Hamilton wrote:
>
> DH is still in Seattle, and he reported a blistering 80 F.

lol

On 5/3/2016 9:59 AM, Gary wrote:
> Janet B wrote:
>>
>> Cindy Hamilton wrote:
>>> DH is still in Seattle, and he reported a blistering 80 F.
>>
>> we had the blistering 80F here too. That means that by the end of the
>> day we will have the front and back doors open.
>
> Actually, when the temps get high, you want to open windows and doors
> in the morning when temp is still low then close them in the high temp
> afternoons.
>
> Anyway...LOL to you and Cindy for calling 80F a blistering degree.
> Really? You babies! And also to Julie..her temp got to 81F yesterday
> and she claims that's too hot to paint in her area. What a joke. Low
> 80's is perfect painting weather.
>
> As for me, it got to 89F yesterday. Not fun for early May. I dread the
> upcoming summer months temps here.
>

I live in East Texas, where the temps often get to triple-digits for
extended periods of time. And high humidity! Fortunately, I have
central air. I really feel sorry for those without air conditioning,
and I donate several fans every summer. It is dangerous temp for those
with no way to cool their homes. Many years ago (when I was still
renting an apartment), my air conditioner broke--naturally, during the
hottest part of the summer. It took 3 or 4 days for parts to arrive.
During that time, I carried a box fan from room to room, and I would set
a large container of ice in front of it. Suddenly, I realized that my
cat was following the fan and would lie in front of it as soon as I set
it down. Smart cat!

MaryL

On 5/3/2016 10:59 AM, MaryL wrote:
> On 5/3/2016 9:49 AM, jmcquown wrote:
>>
>> Me, I cook soups and stews and use the oven year round. That's why I
>> have air conditioning.
>>
>> Jill
>
> Same here. Actually, I will often eat food in the summer that some
> people think of as "winter food." My oven is well insulated, and I have
> central heat and air--so I never fell a difference in the temp in my
> kitchen when I use the oven on a hot day (and in East Texas, that can be
> *very* hot).
>
> MaryL
>
>
I know it can, Mary! Southern South Carolina is hot 8 months of the
year. For a month or so in the Spring and the Fall I am able to get by
just opening the windows and running fans. But truly, I'd be miserable
without AC. I rarely have to turn on the heat. Heh.

I don't let the outdoor temps stop me from cooking whatever I feel like
cooking/eating.

Jill

On 2016-05-03 10:59 AM, Gary wrote:
> Janet B wrote:
>#
>> we had the blistering 80F here too. That means that by the end of the
>> day we will have the front and back doors open.
>
> Actually, when the temps get high, you want to open windows and doors
> in the morning when temp is still low then close them in the high temp
> afternoons.

That's the way I do it. I open the windows at night and let in the cool
air. In the morning I close the windows and curtains on the east side to
keep out the sunlight. In the afternoon I open them back up and close
the windows and curtains on the east side. That and the big shade trees
we have around the yard keep the house cool enough that I rarely use the
air conditioner.



>
> Anyway...LOL to you and Cindy for calling 80F a blistering degree.
> Really? You babies! And also to Julie..her temp got to 81F yesterday
> and she claims that's too hot to paint in her area. What a joke. Low
> 80's is perfect painting weather.
>
> As for me, it got to 89F yesterday. Not fun for early May. I dread the
> upcoming summer months temps here.
>

MaryL wrote:
>
> I live in East Texas, where the temps often get to triple-digits for
> extended periods of time. And high humidity! Fortunately, I have
> central air. I really feel sorry for those without air conditioning,
> and I donate several fans every summer. It is dangerous temp for those
> with no way to cool their homes. Many years ago (when I was still
> renting an apartment), my air conditioner broke--naturally, during the
> hottest part of the summer. It took 3 or 4 days for parts to arrive.
> During that time, I carried a box fan from room to room, and I would set
> a large container of ice in front of it. Suddenly, I realized that my
> cat was following the fan and would lie in front of it as soon as I set
> it down. Smart cat!

Many times, just a fan works well for me. In the past 12 years though,
I had ferrets and they needed the cooler air. Most of those years, I
ran the a/c just to keep them comfortable and not dangerously
overheated.

Now it's just me here with the stupid fan. oh man. ;o