Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
went. In the middle I sprinkled the crumbled bacon and grated gruyere
cheese. Cooked until the eggs until just lightly browned on the outside;
folded with a wide spatula and finished cooking. Yummy!

Jill

On 2004-11-14, jmcquown > wrote:

> Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
> aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
> milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
> went. In the middle I sprinkled the crumbled bacon and grated gruyere
> cheese. Cooked until the eggs until just lightly browned on the outside;
> folded with a wide spatula and finished cooking. Yummy!

I don't do milk in eggs, anymore. I used to, as that's how mom did it.
But, I eventually discovered with milk, the water renders out making for
wet eggs. If you like your scrambled eggs lightly browned, this is probably
not a problem, as the extended cooking time will cook off the water. But,
for French style scramble, the water just muddles up the mix and spoils the
true flavor of the egg.

As for the cross posting, I'm with you. I've killfiled Dr. Dork and am
about to start killfiling anyone who replies to this crap!

nb

notbob > wrote in news:KuPld.31967$V41.25125@attbi_s52:

> As for the cross posting, I'm with you. I've killfiled Dr. Dork and am
> about to start killfiling anyone who replies to this crap!

I killfile all posts that are crossposted. Never see them.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Sun, 14 Nov 2004 12:50:35 -0600, "jmcquown"
> wrote:

>Made a wonderful omelet this morning.

THAT was so damn original, I will have to copy it.

Have you snagged that boyfriend yet? Or is he back home with his wife
and kids?

Ida Slapter wrote:
> On Sun, 14 Nov 2004 12:50:35 -0600, "jmcquown"
> > wrote:
>
>> Made a wonderful omelet this morning.
>
> THAT was so damn original, I will have to copy it.
>
> Have you snagged that boyfriend yet? Or is he back home with his wife
> and kids?



Jill

One time on Usenet, "jmcquown" > said:

> Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
> aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
> milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
> went. In the middle I sprinkled the crumbled bacon and grated gruyere
> cheese. Cooked until the eggs until just lightly browned on the outside;
> folded with a wide spatula and finished cooking. Yummy!

DH made waffles today, the recipe is out of an old Betty Crocker
book. He does a great job; light and fluffy, excellent with black
berry syrup or an over-easy egg...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

On Sun, 14 Nov 2004 12:50:35 -0600, "jmcquown"
> wrote:

>Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
>aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
>milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
>went. In the middle I sprinkled the crumbled bacon and grated gruyere
>cheese. Cooked until the eggs until just lightly browned on the outside;
>folded with a wide spatula and finished cooking. Yummy!
>
>Jill
>

Do you use all the bacon grease? Sounds like a lot. But the above
sounds absolutely fabulous. Will try it on a kaiser bun or 2 or 3 when
the bacon thaws out.

Doe John wrote:

> On Sun, 14 Nov 2004 12:50:35 -0600, "jmcquown"
> > wrote:
>
>
>>Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
>>aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
>>milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
>>went. In the middle I sprinkled the crumbled bacon and grated gruyere
>>cheese. Cooked until the eggs until just lightly browned on the outside;
>>folded with a wide spatula and finished cooking. Yummy!
>>
>>Jill
>>
>
>
> Do you use all the bacon grease? Sounds like a lot. But the above
> sounds absolutely fabulous. Will try it on a kaiser bun or 2 or 3 when
> the bacon thaws out.

THREE slices? that's hardly a lot of drippings,
really.
Goomba

>
>THREE slices? that's hardly a lot of drippings,
>really.
>Goomba
>

Nah, not much at all. When I was a kid, bacon grease was used to cook with and
season with. It was kept in a can on the back of the stove and when ever it
was need, there is was. Handy. As I remember it was awfully good on green beans
, and almost any gravy started with bacon grease. ...I sort of miss those days
when we didn't know the evils of fat... sigh....

Rosie

>>THREE slices? that's hardly a lot of drippings,
>>really.
>>Goomba
>>
>
>Nah, not much at all. When I was a kid, bacon grease was used to cook with
>and
>season with. It was kept in a can on the back of the stove and when ever it
>was need, there is was. Handy. As I remember it was awfully good on green
>beans
>, and almost any gravy started with bacon grease. ...I sort of miss those
>days
>when we didn't know the evils of fat... sigh....
>
>Rosie
>
>
Reminds me of how my brother said that Dad used make us "French-fried eggs"
for breakfast because he basted them in the bacon fat. They were tasty!
Pancakes cooked in bacon grease, yum!

And then there was that pork fat, left over from fried pork chops. The best
part of it was dipping a piece of bread in the fat left over in the pan.

I guess moderation is all...

(Grismalkin) wrote in
:

>>>THREE slices? that's hardly a lot of drippings,
>>>really.
>>>Goomba
>>>
>>
>>Nah, not much at all. When I was a kid, bacon grease was used to cook
>>with and
>>season with. It was kept in a can on the back of the stove and when
>>ever it was need, there is was. Handy. As I remember it was awfully
>>good on green beans
>>, and almost any gravy started with bacon grease. ...I sort of miss
>>those days
>>when we didn't know the evils of fat... sigh....
>>
>>Rosie
>>
>>
> Reminds me of how my brother said that Dad used make us "French-fried
> eggs" for breakfast because he basted them in the bacon fat. They
> were tasty! Pancakes cooked in bacon grease, yum!
>
> And then there was that pork fat, left over from fried pork chops.
> The best part of it was dipping a piece of bread in the fat left over
> in the pan.
>
> I guess moderation is all...
>

Allow me to gross everybody out.

When I was a kid, I didn't know that Mom had started collecting cooked
fat in a bottle in the fridge. One day I saw this bottle of "ice-tea."
I poured a glass and drank a gulp and mid-swallow, prompty threw up!

Sorry,

Andy

(Grismalkin) wrote in
:

> Reminds me of how my brother said that Dad used make us
> "French-fried eggs" for breakfast because he basted them in the
> bacon fat. They were tasty! Pancakes cooked in bacon grease,
> yum!

Although I agree about the taste, I fail to see where the expression
"french-fried" has any connection to bacon fat. Butter, maybe...

--

"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

(Grismalkin) wrote in
:

>>>THREE slices? that's hardly a lot of drippings,
>>>really.
>>>Goomba
>>>
>>
>>Nah, not much at all. When I was a kid, bacon grease was used to cook
>>with and
>>season with. It was kept in a can on the back of the stove and when
>>ever it was need, there is was. Handy. As I remember it was awfully
>>good on green beans
>>, and almost any gravy started with bacon grease. ...I sort of miss
>>those days
>>when we didn't know the evils of fat... sigh....
>>
>>Rosie
>>
>>
> Reminds me of how my brother said that Dad used make us "French-fried
> eggs" for breakfast because he basted them in the bacon fat. They
> were tasty! Pancakes cooked in bacon grease, yum!
>
> And then there was that pork fat, left over from fried pork chops.
> The best part of it was dipping a piece of bread in the fat left over
> in the pan.
>
> I guess moderation is all...
>

Allow me to gross everybody out.

When I was a kid, I didn't know that Mom had started collecting cooked
fat in a bottle in the fridge. One day I saw this bottle of "ice-tea."
I poured a glass and drank a gulp and mid-swallow, prompty threw up!

Sorry,

Andy

(Grismalkin) wrote in
:

> Reminds me of how my brother said that Dad used make us
> "French-fried eggs" for breakfast because he basted them in the
> bacon fat. They were tasty! Pancakes cooked in bacon grease,
> yum!

Although I agree about the taste, I fail to see where the expression
"french-fried" has any connection to bacon fat. Butter, maybe...

--

"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

On 15 Nov 2004 23:29:19 GMT, (RMiller)
scribbled some thoughts:

NOTE: Best viewed in a fixed pitch font

>>
>>THREE slices? that's hardly a lot of drippings,
>>really.
>>Goomba
>>
>
>Nah, not much at all. When I was a kid, bacon grease was used to cook with and
>season with. It was kept in a can on the back of the stove and when ever it
>was need, there is was. Handy. As I remember it was awfully good on green beans
>, and almost any gravy started with bacon grease. ...I sort of miss those days
>when we didn't know the evils of fat... sigh....
>
>Rosie


I has a ceramic version of it that I keep in the fridge, it
says Grease on it. Even has a lid.

--
Sincerely, | (©) (©)
| ------ooo--(_)--ooo------
Andrew H. Carter | /// \\\
d(-_-)b |

On Tue, 16 Nov 2004 02:40:39 -0500, Andrew H. Carter
> wrote:

> NOTE: Best viewed in a fixed pitch font

Hi Andrew. I'm just sitting here at 2:30 am, pondering the universe, when
it occurs to me ... I wonder if Andrew might consider putting the NOTE as
the top line of his signature? It's kinda distracting at top, and the only
reason for using the fixed pitch font is to look at the pictures in your
sig. Feel free to ignore me.

Damsel curtsies
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Tue, 16 Nov 2004 02:40:39 -0500, Andrew H. Carter
> wrote:

> NOTE: Best viewed in a fixed pitch font

Hi Andrew. I'm just sitting here at 2:30 am, pondering the universe, when
it occurs to me ... I wonder if Andrew might consider putting the NOTE as
the top line of his signature? It's kinda distracting at top, and the only
reason for using the fixed pitch font is to look at the pictures in your
sig. Feel free to ignore me.

Damsel curtsies
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Tue, 16 Nov 2004 02:40:39 -0500, Andrew H. Carter
> wrote:

> NOTE: Best viewed in a fixed pitch font

Hi Andrew. I'm just sitting here at 2:30 am, pondering the universe, when
it occurs to me ... I wonder if Andrew might consider putting the NOTE as
the top line of his signature? It's kinda distracting at top, and the only
reason for using the fixed pitch font is to look at the pictures in your
sig. Feel free to ignore me.

Damsel curtsies
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

>>THREE slices? that's hardly a lot of drippings,
>>really.
>>Goomba
>>
>
>Nah, not much at all. When I was a kid, bacon grease was used to cook with
>and
>season with. It was kept in a can on the back of the stove and when ever it
>was need, there is was. Handy. As I remember it was awfully good on green
>beans
>, and almost any gravy started with bacon grease. ...I sort of miss those
>days
>when we didn't know the evils of fat... sigh....
>
>Rosie
>
>
Reminds me of how my brother said that Dad used make us "French-fried eggs"
for breakfast because he basted them in the bacon fat. They were tasty!
Pancakes cooked in bacon grease, yum!

And then there was that pork fat, left over from fried pork chops. The best
part of it was dipping a piece of bread in the fat left over in the pan.

I guess moderation is all...

On 15 Nov 2004 23:29:19 GMT, (RMiller)
scribbled some thoughts:

NOTE: Best viewed in a fixed pitch font

>>
>>THREE slices? that's hardly a lot of drippings,
>>really.
>>Goomba
>>
>
>Nah, not much at all. When I was a kid, bacon grease was used to cook with and
>season with. It was kept in a can on the back of the stove and when ever it
>was need, there is was. Handy. As I remember it was awfully good on green beans
>, and almost any gravy started with bacon grease. ...I sort of miss those days
>when we didn't know the evils of fat... sigh....
>
>Rosie


I has a ceramic version of it that I keep in the fridge, it
says Grease on it. Even has a lid.

--
Sincerely, | (©) (©)
| ------ooo--(_)--ooo------
Andrew H. Carter | /// \\\
d(-_-)b |

>
>THREE slices? that's hardly a lot of drippings,
>really.
>Goomba
>

Nah, not much at all. When I was a kid, bacon grease was used to cook with and
season with. It was kept in a can on the back of the stove and when ever it
was need, there is was. Handy. As I remember it was awfully good on green beans
, and almost any gravy started with bacon grease. ...I sort of miss those days
when we didn't know the evils of fat... sigh....

Rosie

Doe John wrote:

> On Sun, 14 Nov 2004 12:50:35 -0600, "jmcquown"
> > wrote:
>
>
>>Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
>>aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
>>milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
>>went. In the middle I sprinkled the crumbled bacon and grated gruyere
>>cheese. Cooked until the eggs until just lightly browned on the outside;
>>folded with a wide spatula and finished cooking. Yummy!
>>
>>Jill
>>
>
>
> Do you use all the bacon grease? Sounds like a lot. But the above
> sounds absolutely fabulous. Will try it on a kaiser bun or 2 or 3 when
> the bacon thaws out.

THREE slices? that's hardly a lot of drippings,
really.
Goomba

jmcquown wrote:
> Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
> aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
> milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
> went. In the middle I sprinkled the crumbled bacon and grated gruyere
> cheese. Cooked until the eggs until just lightly browned on the outside;
> folded with a wide spatula and finished cooking. Yummy!
>
> Jill
>
>
Sounds yummy. With my omelets I sometimes also like a few teaspoons of
mild green chilis and/or 3-4 small dollops of cream cheese. Wonderful.

On Wed, 17 Nov 2004 16:32:45 GMT, jem > wrote:

All that bacon grease is actually better for cooking the eggs.no
sticking. Only downside is the greasy floavor that needs to be offset
with a strong flavor, perhaps onions or horseradish cheddar.

On Sun, 14 Nov 2004 12:50:35 -0600, "jmcquown"
> wrote:

>Made a wonderful omelet this morning.

THAT was so damn original, I will have to copy it.

Have you snagged that boyfriend yet? Or is he back home with his wife
and kids?

One time on Usenet, "jmcquown" > said:

> Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
> aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
> milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
> went. In the middle I sprinkled the crumbled bacon and grated gruyere
> cheese. Cooked until the eggs until just lightly browned on the outside;
> folded with a wide spatula and finished cooking. Yummy!

DH made waffles today, the recipe is out of an old Betty Crocker
book. He does a great job; light and fluffy, excellent with black
berry syrup or an over-easy egg...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

On Sun, 14 Nov 2004 12:50:35 -0600, "jmcquown"
> wrote:

>Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
>aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
>milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
>went. In the middle I sprinkled the crumbled bacon and grated gruyere
>cheese. Cooked until the eggs until just lightly browned on the outside;
>folded with a wide spatula and finished cooking. Yummy!
>
>Jill
>

Do you use all the bacon grease? Sounds like a lot. But the above
sounds absolutely fabulous. Will try it on a kaiser bun or 2 or 3 when
the bacon thaws out.

On Sun, 14 Nov 2004 12:50:35 -0600, "jmcquown"
> wrote:

>Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
>aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
>milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
>went. In the middle I sprinkled the crumbled bacon and grated gruyere
>cheese. Cooked until the eggs until just lightly browned on the outside;
>folded with a wide spatula and finished cooking. Yummy!
>
>Jill
>

Do you use all the bacon grease? Sounds like a lot. But the above
sounds absolutely fabulous. Will try it on a kaiser bun or 2 or 3 when
the bacon thaws out.

jmcquown wrote:
> Made a wonderful omelet this morning. Fried 3 slices of bacon which I set
> aside on paper towels then crumbled. Whipped 3 eggs with a fork with 2 Tbs.
> milk, dashes of salt & cayenne pepper. Into the hot bacon fat the eggs
> went. In the middle I sprinkled the crumbled bacon and grated gruyere
> cheese. Cooked until the eggs until just lightly browned on the outside;
> folded with a wide spatula and finished cooking. Yummy!
>
> Jill
>
>
Sounds yummy. With my omelets I sometimes also like a few teaspoons of
mild green chilis and/or 3-4 small dollops of cream cheese. Wonderful.