leftover meat sauce, grated mozzarella and parmesan, and eggs, served
with toast - what's not to love??

On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle
> wrote:

>
>leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>with toast - what's not to love??

The meat sauce.

On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:

> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> with toast - what's not to love??

And sort of tomatoes or tomato sauce with eggs is Gag City for me.

-sw

Sqwertz wrote:
> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>
>> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>> with toast - what's not to love??
>
> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>
> -sw
>

Is dat yoose Joolie?

On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>
> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> > with toast - what's not to love??
>
> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>
> -sw

Noted. I like scrambled eggs with diced tomatoes mixed in.

Cindy Hamilton

On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>>
>> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>> > with toast - what's not to love??
>>
>> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>>
>> -sw
>
>Noted. I like scrambled eggs with diced tomatoes mixed in.
>
>Cindy Hamilton

Wouldn't they be too juicy? Scrambled needs nothing but butter...
best method for scrambled is with a double boiler.

I like a sauted onion and green pepper omelet/fritatta.
I'm not a big fan of scrambled, reminds me of hospital eggs.

On 2018-12-19 10:45 a.m., wrote:
> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton

>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>
>> Cindy Hamilton
>
> Wouldn't they be too juicy? Scrambled needs nothing but butter...
> best method for scrambled is with a double boiler.
>
> I like a sauted onion and green pepper omelet/fritatta.
> I'm not a big fan of scrambled, reminds me of hospital eggs.


I have to agree that tomatoes are not very good in scrambled eggs. The
flavour works but the texture is off putting. I add a little water to
scrambled eggs and pour them into a pan with slightly browned butter and
stir slowly but constantly. I especially like them with spinach and hot
sauce.

writes:
>On 2018-12-19 10:45 a.m., wrote:
>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>
>>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>>
>>> Cindy Hamilton
>>
>> Wouldn't they be too juicy? Scrambled needs nothing but butter...
>> best method for scrambled is with a double boiler.
>>
>> I like a sauted onion and green pepper omelet/fritatta.
>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>
>
>I have to agree that tomatoes are not very good in scrambled eggs. The
>flavour works but the texture is off putting. I add a little water to
>scrambled eggs and pour them into a pan with slightly browned butter and
>stir slowly but constantly. I especially like them with spinach and hot
>sauce.

So just getting back to the pizza omelet here for a minute - it's not
fresh tomato, it's a red sauce with some sausage. The main issue I would
say is that it was a little too liquidy and if I tried it again I'd reduce
the sauce to where it's pretty thick. Taste wise it was really good, and
a win for quick leftover improv.

On 12/19/2018 10:45 AM, wrote:
> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>>> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>>>
>>>> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>>>> with toast - what's not to love??
>>>
>>> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>>>
>>> -sw
>>
>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>
>> Cindy Hamilton
>
> Wouldn't they be too juicy?

It does sound like tomatoes would be too juicy. But then, I'm not a fan
of ketchup or any other tomato stuff in omelets or scrambled eggs.

> Scrambled needs nothing but butter...
> best method for scrambled is with a double boiler.
>
Double boiler works but is really too much trouble just to scramble a
couple of eggs. (Yes, I know, you seem to cook a dozen eggs at a time.
I'm not you.) Just keep an eye on them and stir almost constantly on
low heat. I like fluffy moist scrambled eggs. I add a dash of milk and
I'll often a bit of grated cheese or even <gasp> some crumbled bacon.

> I like a sauted onion and green pepper omelet/fritatta.
> I'm not a big fan of scrambled, reminds me of hospital eggs.
>
Knock wood, I haven't spent enough time in the hospital to actually know
what hospital scrambled eggs might be like. I'm guessing they're
actually made using industrial sized cartons of Egg Beaters. Can't
really imagine the kitchen in a good-sized hospital dealing with fresh
eggs when there are so many and varied patient diets to deal with.
Whatcha expect, someone making custom omelets by the nurses station?

The last time I was in the hospital all I got was broth for the first
few days. Beef or chicken. And I think the ubiquitous Jell-O. Woo
hoo! When they finally gave me solid food they didn't offer me eggs.
Don't know why but they gave me a loose-meat sandich on a soft white
burger bun. Like a sloppy joe without the sauce. (No, this is not a
Southern thing.) Bland, boring... and after not having solid food for
days it was about the best tasting thing in the world.

Jill

On Wednesday, December 19, 2018 at 5:45:33 AM UTC-10, Sheldon wrote:
> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
> >> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
> >>
> >> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> >> > with toast - what's not to love??
> >>
> >> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
> >>
> >> -sw
> >
> >Noted. I like scrambled eggs with diced tomatoes mixed in.
> >
> >Cindy Hamilton
>
> Wouldn't they be too juicy? Scrambled needs nothing but butter...
> best method for scrambled is with a double boiler.
>
> I like a sauted onion and green pepper omelet/fritatta.
> I'm not a big fan of scrambled, reminds me of hospital eggs.

It's a popular dish in you-know-where, but not here.

https://www.youtube.com/watch?v=JjfUxjg4vOo

On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
> >> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
> >>
> >> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> >> > with toast - what's not to love??
> >>
> >> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
> >>
> >> -sw
> >
> >Noted. I like scrambled eggs with diced tomatoes mixed in.
> >
> >Cindy Hamilton
>
> Wouldn't they be too juicy? Scrambled needs nothing but butter...

I put the tomatoes in first, cook off some of the moisture,
and then add the eggs.

> best method for scrambled is with a double boiler.

Not for me.

> I like a sauted onion and green pepper omelet/fritatta.
> I'm not a big fan of scrambled, reminds me of hospital eggs.

My scrambled eggs are more like a flat omelet. I don't beat
much air into them, nor do I stir them very much once they're
cooking.

Cindy Hamilton

On Wednesday, December 19, 2018 at 12:02:41 PM UTC-5, Dave Smith wrote:
> On 2018-12-19 10:45 a.m., wrote:
> > On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>
> >> Noted. I like scrambled eggs with diced tomatoes mixed in.
> >>
> >> Cindy Hamilton
> >
> > Wouldn't they be too juicy? Scrambled needs nothing but butter...
> > best method for scrambled is with a double boiler.
> >
> > I like a sauted onion and green pepper omelet/fritatta.
> > I'm not a big fan of scrambled, reminds me of hospital eggs.
>
>
> I have to agree that tomatoes are not very good in scrambled eggs. The
> flavour works but the texture is off putting. I add a little water to
> scrambled eggs and pour them into a pan with slightly browned butter and
> stir slowly but constantly. I especially like them with spinach and hot
> sauce.

Everybody's different. I usually eat them plain, but when I
want to change it up I go for sauteed onion, jalapeno, and
tomato. Once in a great while I add a dash of cumin. Or
half a dash--a little cumin goes a long way.

If I don't want to work quite that hard, I use a relatively
large quantity of minced scallion greens and parsley. If I
had ham with it, it would be Suessian.

Cindy Hamilton

writes:
>On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>> >> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>> >>
>> >> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>> >> > with toast - what's not to love??
>> >>
>> >> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>> >>
>> >> -sw
>> >
>> >Noted. I like scrambled eggs with diced tomatoes mixed in.
>> >
>> >Cindy Hamilton
>>
>> Wouldn't they be too juicy? Scrambled needs nothing but butter...
>
>I put the tomatoes in first, cook off some of the moisture,
>and then add the eggs.
>
>> best method for scrambled is with a double boiler.
>
>Not for me.
>
>> I like a sauted onion and green pepper omelet/fritatta.
>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>
>My scrambled eggs are more like a flat omelet. I don't beat
>much air into them, nor do I stir them very much once they're
>cooking.
>
>Cindy Hamilton

same here - I don't understand what all the stirring is about - the
eggs cook just fine on their own without a lot of intervention

On Wed, 19 Dec 2018 13:02:39 -0500, jmcquown >
wrote:

>On 12/19/2018 10:45 AM, wrote:
>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>>>> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>>>>
>>>>> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>>>>> with toast - what's not to love??
>>>>
>>>> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>>>>
>>>> -sw
>>>
>>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>>
>>> Cindy Hamilton
>>
>> Wouldn't they be too juicy?
>
>It does sound like tomatoes would be too juicy. But then, I'm not a fan
>of ketchup or any other tomato stuff in omelets or scrambled eggs.
>
>> Scrambled needs nothing but butter...
>> best method for scrambled is with a double boiler.
>>
>Double boiler works but is really too much trouble just to scramble a
>couple of eggs. (Yes, I know, you seem to cook a dozen eggs at a time.
>I'm not you.) Just keep an eye on them and stir almost constantly on
>low heat. I like fluffy moist scrambled eggs. I add a dash of milk and
>I'll often a bit of grated cheese or even <gasp> some crumbled bacon.
>
>> I like a sauted onion and green pepper omelet/fritatta.
>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>>
>Knock wood, I haven't spent enough time in the hospital to actually know
>what hospital scrambled eggs might be like. I'm guessing they're
>actually made using industrial sized cartons of Egg Beaters. Can't
>really imagine the kitchen in a good-sized hospital dealing with fresh
>eggs when there are so many and varied patient diets to deal with.
>Whatcha expect, someone making custom omelets by the nurses station?
>
>The last time I was in the hospital all I got was broth for the first
>few days. Beef or chicken. And I think the ubiquitous Jell-O. Woo
>hoo! When they finally gave me solid food they didn't offer me eggs.
>Don't know why but they gave me a loose-meat sandich on a soft white
>burger bun. Like a sloppy joe without the sauce. (No, this is not a
>Southern thing.) Bland, boring... and after not having solid food for
>days it was about the best tasting thing in the world.
>
>Jill

You were having intestinal issues so were put on a special diet,
probably low fat/fiber... loose meat could be made from practically
fat free ground meat.
Institutional kitchens (hospitals, prisons) use frozen eggs; whole
eggs or just whites, available in 5 gallon plastic buckets... most
large eaterys and bakeries use likewise. We used frozen eggs aboard
ship, after about a week at sea we'd run out of eggs in-shell... eggs
for are coated with olive oil for longer shelf life. Whole eggs were
reserved for sunny side up and over easy, for omelets, scrambled. and
baking frozen were used. Powdered eggs were rarely used and there
were no egg beaters back then... I've still never bought egg beaters.
We use fresh in-shell eggs, I usually buy the peewee size, two equal
one large egg and they are typically on sale for 49¢/doz.... for my
dozen egg omelets I use two dozen peewees. I don't mind cracking
twice as many eggs. This being egg country the markets carry all sizes
and have low prices. The smaller sized eggs typically are the ones
that are frozen, The only difference is that smaller eggs have a
slightly thicker shell so there are far fewer cracks, nutritionally
egg size makes no difference. Institutional recipes don't call for a
number of eggs, they call for eggs by volume, quarts/gallons.
Scrambled for institutional amounts the double boiler method is used,
less risk of over cooking and quicker clean up, just a round bottom SS
bowl and a silicone spatuala, the pot of hot water is simply dumped...
the double boiler method is also much easier for steam table service.
For high volume feeding the fry pan is useless, as are any pots...
steam jacketed kettles are used... I miss cooking with steam jacketed
kettles... they are also what real chocolatiers use... they can hold
very precise temperature from breast milk on-tap warm to a hard boil.
https://www.webstaurantstore.com/146...m-kettles.html

On Wed, 19 Dec 2018 12:12:50 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>> >> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>> >>
>> >> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>> >> > with toast - what's not to love??
>> >>
>> >> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>> >>
>> >> -sw
>> >
>> >Noted. I like scrambled eggs with diced tomatoes mixed in.
>> >
>> >Cindy Hamilton
>>
>> Wouldn't they be too juicy? Scrambled needs nothing but butter...
>
>I put the tomatoes in first, cook off some of the moisture,
>and then add the eggs.
>
>> best method for scrambled is with a double boiler.
>
>Not for me.
>
>> I like a sauted onion and green pepper omelet/fritatta.
>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>
>My scrambled eggs are more like a flat omelet.
>Cindy Hamilton

Show me scrambled that looks like an omelet.

On Wednesday, December 19, 2018 at 4:20:32 PM UTC-5, Sheldon wrote:
> On Wed, 19 Dec 2018 12:12:50 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
> >> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
> >> >> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
> >> >>
> >> >> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> >> >> > with toast - what's not to love??
> >> >>
> >> >> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
> >> >>
> >> >> -sw
> >> >
> >> >Noted. I like scrambled eggs with diced tomatoes mixed in.
> >> >
> >> >Cindy Hamilton
> >>
> >> Wouldn't they be too juicy? Scrambled needs nothing but butter...
> >
> >I put the tomatoes in first, cook off some of the moisture,
> >and then add the eggs.
> >
> >> best method for scrambled is with a double boiler.
> >
> >Not for me.
> >
> >> I like a sauted onion and green pepper omelet/fritatta.
> >> I'm not a big fan of scrambled, reminds me of hospital eggs.
> >
> >My scrambled eggs are more like a flat omelet.
> >Cindy Hamilton
>
> Show me scrambled that looks like an omelet.

Kind of like this, only I don't fold it up:

<http://www.foodrepublic.com/recipes/folded-scrambled-eggs/>

Cindy Hamilton

On 2018-12-19 3:27 p.m., tert in seattle wrote:
> writes:
>> On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
>>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>>>>> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>>>>>
>>>>>> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>>>>>> with toast - what's not to love??
>>>>>
>>>>> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>>>>>
>>>>> -sw
>>>>
>>>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>>>
>>>> Cindy Hamilton
>>>
>>> Wouldn't they be too juicy? Scrambled needs nothing but butter...
>>
>> I put the tomatoes in first, cook off some of the moisture,
>> and then add the eggs.
>>
>>> best method for scrambled is with a double boiler.
>>
>> Not for me.
>>
>>> I like a sauted onion and green pepper omelet/fritatta.
>>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>>
>> My scrambled eggs are more like a flat omelet. I don't beat
>> much air into them, nor do I stir them very much once they're
>> cooking.
>>
>> Cindy Hamilton
>
> same here - I don't understand what all the stirring is about - the
> eggs cook just fine on their own without a lot of intervention
>


There are dozens of ways to prepare scrambled eggs using the same
ingredients. The way they turn out depends a lot on how much they are
beaten, how hot the pan is and how often and how vigorously they are
stirred. Heck, a knew a couple whose idea of scrambled eggs was to heat
up a pan with some butter, crack a few eggs into the pan and then stir
them around a bit after the whites had started to set.

On 2018-12-19 1:02 p.m., jmcquown wrote:
> On 12/19/2018 10:45 AM, wrote:

>> I like a sauted onion and green pepper omelet/fritatta.
>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>>
> Knock wood, I haven't spent enough time in the hospital to actually know
> what hospital scrambled eggs might be like.Â* I'm guessing they're
> actually made using industrial sized cartons of Egg Beaters.Â* Can't
> really imagine the kitchen in a good-sized hospital dealing with fresh
> eggs when there are so many and varied patient diets to deal with.
> Whatcha expect, someone making custom omelets by the nurses station?

Count your blessings. I was in the hospital for 8 days after my heart
surgery. I remember really liking the fruit yogurt. It was cool and
refreshing and took no effort at all to eat.

The last time I was in the hospital I went in for what I thought was a
stomach flu but which turned out to be a very serious gall bladder
problem. I had already been living on clear fluids for about 5 days
before I went to the hospital. Since they were going to operate first
thing in the morning they kept me on clear fluids. They kept me on
clear fluids after the surgery and because I had has such nasty gall
bladder they kept me for another two and a half days. On my last morning
i rebelled and demanded real food.


>
> The last time I was in the hospital all I got was broth for the first
> few days.Â* Beef or chicken.Â* And I think the ubiquitous Jell-O.Â* Woo
> hoo!Â* When they finally gave me solid food they didn't offer me eggs.
> Don't know why but they gave me a loose-meat sandich on a soft white
> burger bun.Â* Like a sloppy joe without the sauce. (No, this is not a
> Southern thing.)Â* Bland, boring... and after not having solid food for
> days it was about the best tasting thing in the world.

If I am not mistaken, you had a digestive tract issue. My post cardiac
surgery food was actually not bad. The first solid food was a roast beef
dinner and it was a chore to cut into that old dried out over cooked
meat. The next night I had grilled salmon which was pretty good until I
choked on the rice. It's very painful to cough and choke a few days
after having your sternum ripped open. I was surprised that the food
was so good.

On Wed, 19 Dec 2018 13:47:00 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 19, 2018 at 4:20:32 PM UTC-5, Sheldon wrote:
>> On Wed, 19 Dec 2018 12:12:50 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
>> >> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>> >> >> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>> >> >>
>> >> >> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>> >> >> > with toast - what's not to love??
>> >> >>
>> >> >> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>> >> >>
>> >> >> -sw
>> >> >
>> >> >Noted. I like scrambled eggs with diced tomatoes mixed in.
>> >> >
>> >> >Cindy Hamilton
>> >>
>> >> Wouldn't they be too juicy? Scrambled needs nothing but butter...
>> >
>> >I put the tomatoes in first, cook off some of the moisture,
>> >and then add the eggs.
>> >
>> >> best method for scrambled is with a double boiler.
>> >
>> >Not for me.
>> >
>> >> I like a sauted onion and green pepper omelet/fritatta.
>> >> I'm not a big fan of scrambled, reminds me of hospital eggs.
>> >
>> >My scrambled eggs are more like a flat omelet.
>> >Cindy Hamilton
>>
>> Show me scrambled that looks like an omelet.
>
>Kind of like this, only I don't fold it up:
>
><http://www.foodrepublic.com/recipes/folded-scrambled-eggs/>
>
>Cindy Hamilton

Looks like an omelet, looks nothing like scrambled.
Scrambled should be all moist curds.

On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle
> wrote:

>
>leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>with toast - what's not to love??
>

Oh man this was my favorite 3AM Denny's breakfast after a night of bar
hopping.

I recall it was a basic cheese omelet with pepperoni in it, meatless
sauce on top with a few more pepperonis and some white cheese slice on
the top.

wrote:
> On Wed, 19 Dec 2018 13:02:39 -0500, jmcquown >
> wrote:
>
>> On 12/19/2018 10:45 AM, wrote:
>>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>>>>> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>>>>>
>>>>>> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>>>>>> with toast - what's not to love??
>>>>>
>>>>> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>>>>>
>>>>> -sw
>>>>
>>>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>>>
>>>> Cindy Hamilton
>>>
>>> Wouldn't they be too juicy?
>>
>> It does sound like tomatoes would be too juicy. But then, I'm not a fan
>> of ketchup or any other tomato stuff in omelets or scrambled eggs.
>>
>>> Scrambled needs nothing but butter...
>>> best method for scrambled is with a double boiler.
>>>
>> Double boiler works but is really too much trouble just to scramble a
>> couple of eggs. (Yes, I know, you seem to cook a dozen eggs at a time.
>> I'm not you.) Just keep an eye on them and stir almost constantly on
>> low heat. I like fluffy moist scrambled eggs. I add a dash of milk and
>> I'll often a bit of grated cheese or even <gasp> some crumbled bacon.
>>
>>> I like a sauted onion and green pepper omelet/fritatta.
>>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>>>
>> Knock wood, I haven't spent enough time in the hospital to actually know
>> what hospital scrambled eggs might be like. I'm guessing they're
>> actually made using industrial sized cartons of Egg Beaters. Can't
>> really imagine the kitchen in a good-sized hospital dealing with fresh
>> eggs when there are so many and varied patient diets to deal with.
>> Whatcha expect, someone making custom omelets by the nurses station?
>>
>> The last time I was in the hospital all I got was broth for the first
>> few days. Beef or chicken. And I think the ubiquitous Jell-O. Woo
>> hoo! When they finally gave me solid food they didn't offer me eggs.
>> Don't know why but they gave me a loose-meat sandich on a soft white
>> burger bun. Like a sloppy joe without the sauce. (No, this is not a
>> Southern thing.) Bland, boring... and after not having solid food for
>> days it was about the best tasting thing in the world.
>>
>> Jill
>
> You were having intestinal issues so were put on a special diet,
> probably low fat/fiber... loose meat could be made from practically
> fat free ground meat.
> Institutional kitchens (hospitals, prisons) use frozen eggs; whole
> eggs or just whites, available in 5 gallon plastic buckets... most
> large eaterys and bakeries use likewise. We used frozen eggs aboard
> ship, after about a week at sea we'd run out of eggs in-shell... eggs
> for are coated with olive oil for longer shelf life. Whole eggs were
> reserved for sunny side up and over easy, for omelets, scrambled. and
> baking frozen were used. Powdered eggs were rarely used and there
> were no egg beaters back then... I've still never bought egg beaters.
> We use fresh in-shell eggs, I usually buy the peewee size, two equal
> one large egg and they are typically on sale for 49¢/doz.... for my
> dozen egg omelets I use two dozen peewees. I don't mind cracking
> twice as many eggs. This being egg country the markets carry all sizes
> and have low prices. The smaller sized eggs typically are the ones
> that are frozen, The only difference is that smaller eggs have a
> slightly thicker shell so there are far fewer cracks, nutritionally
> egg size makes no difference. Institutional recipes don't call for a
> number of eggs, they call for eggs by volume, quarts/gallons.
> Scrambled for institutional amounts the double boiler method is used,
> less risk of over cooking and quicker clean up, just a round bottom SS
> bowl and a silicone spatuala, the pot of hot water is simply dumped...
> the double boiler method is also much easier for steam table service.
> For high volume feeding the fry pan is useless, as are any pots...
> steam jacketed kettles are used... I miss cooking with steam jacketed
> kettles... they are also what real chocolatiers use... they can hold
> very precise temperature from breast milk on-tap warm to a hard boil.
> https://www.webstaurantstore.com/146...m-kettles.html
>

Thank yoose Dr. Popeye. Dat explains everything.

wrote:
> On Wed, 19 Dec 2018 12:12:50 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
>>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>>>>> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>>>>>
>>>>>> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>>>>>> with toast - what's not to love??
>>>>>
>>>>> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>>>>>
>>>>> -sw
>>>>
>>>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>>>
>>>> Cindy Hamilton
>>>
>>> Wouldn't they be too juicy? Scrambled needs nothing but butter...
>>
>> I put the tomatoes in first, cook off some of the moisture,
>> and then add the eggs.
>>
>>> best method for scrambled is with a double boiler.
>>
>> Not for me.
>>
>>> I like a sauted onion and green pepper omelet/fritatta.
>>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>>
>> My scrambled eggs are more like a flat omelet.
>> Cindy Hamilton
>
> Show me scrambled that looks like an omelet.
>

Yup Popeye ... she must be a *LIAR* and a *FAGGOT*.

On Monday, December 17, 2018 at 6:10:05 PM UTC-10, tert in seattle wrote:
> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> with toast - what's not to love??

That's excellent fare. What's not to love? Nuttin!

For breakfast I had a loco moco

https://www.amazon.com/photos/shared...2e6VwNWlgEXrO-

My daughter had a won ton min. It's sorta like ramen with Chinese meat dumplings. I think that was a very smart move on her part.

https://www.amazon.com/photos/shared...3drdg5CV6H2yNX

"dsi1" wrote in message
...

On Monday, December 17, 2018 at 6:10:05 PM UTC-10, tert in seattle wrote:
> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> with toast - what's not to love??

That's excellent fare. What's not to love? Nuttin!

For breakfast I had a loco moco

https://www.amazon.com/photos/shared...2e6VwNWlgEXrO-

'this group does not exist'

My daughter had a won ton min. It's sorta like ramen with Chinese meat
dumplings. I think that was a very smart move on her part.

https://www.amazon.com/photos/shared...3drdg5CV6H2yNX

Very pretty

On Wednesday, December 19, 2018 at 7:38:42 PM UTC-5, Sheldon wrote:

> Looks like an omelet, looks nothing like scrambled.
> Scrambled should be all moist curds.

Scrambled SHOULD be whatever I like.

Cindy Hamilton

On 2018-12-20 6:28 a.m., Cindy Hamilton wrote:
> On Wednesday, December 19, 2018 at 7:38:42 PM UTC-5, Sheldon wrote:
>
>> Looks like an omelet, looks nothing like scrambled.
>> Scrambled should be all moist curds.
>
> Scrambled SHOULD be whatever I like.
>


My idea of scrambled eggs is different from my son's. He likes to cook
them when he comes for brunch. It's nice that he helps, but I really
don't like them the way he cooks them. I like them very wet and he
likes them very well done, or, as I perceive them when they are
overcooked, ruined.

On 12/19/2018 3:42 PM, wrote:
> On Wed, 19 Dec 2018 13:02:39 -0500, jmcquown >
> wrote:
>
>> On 12/19/2018 10:45 AM, wrote:
>>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>>>>> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>>>>>
>>>>>> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>>>>>> with toast - what's not to love??
>>>>>
>>>>> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>>>>>
>>>>> -sw
>>>>
>>>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>>>
>>>> Cindy Hamilton
>>>
>>> Wouldn't they be too juicy?
>>
>> It does sound like tomatoes would be too juicy. But then, I'm not a fan
>> of ketchup or any other tomato stuff in omelets or scrambled eggs.
>>
>>> Scrambled needs nothing but butter...
>>> best method for scrambled is with a double boiler.
>>>
>> Double boiler works but is really too much trouble just to scramble a
>> couple of eggs. (Yes, I know, you seem to cook a dozen eggs at a time.
>> I'm not you.) Just keep an eye on them and stir almost constantly on
>> low heat. I like fluffy moist scrambled eggs. I add a dash of milk and
>> I'll often a bit of grated cheese or even <gasp> some crumbled bacon.
>>
>>> I like a sauted onion and green pepper omelet/fritatta.
>>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>>>
>> Knock wood, I haven't spent enough time in the hospital to actually know
>> what hospital scrambled eggs might be like. I'm guessing they're
>> actually made using industrial sized cartons of Egg Beaters. Can't
>> really imagine the kitchen in a good-sized hospital dealing with fresh
>> eggs when there are so many and varied patient diets to deal with.
>> Whatcha expect, someone making custom omelets by the nurses station?
>>
>> The last time I was in the hospital all I got was broth for the first
>> few days. Beef or chicken. And I think the ubiquitous Jell-O. Woo
>> hoo! When they finally gave me solid food they didn't offer me eggs.
>> Don't know why but they gave me a loose-meat sandich on a soft white
>> burger bun. Like a sloppy joe without the sauce. (No, this is not a
>> Southern thing.) Bland, boring... and after not having solid food for
>> days it was about the best tasting thing in the world.
>>
>> Jill
>
> You were having intestinal issues so were put on a special diet,
> probably low fat/fiber... loose meat could be made from practically
> fat free ground meat.

Yes, they were concerned about septsis and I had a drain inserted in my
back. This loose meat sandwich was ground round chuck served on a white
hamburger bun.

> Institutional kitchens (hospitals, prisons) use frozen eggs; whole
> eggs or just whites, available in 5 gallon plastic buckets... most
> large eaterys and bakeries use likewise.

Frozen, maybe. Refrigerated large cartons of Egg Beaters, likely.

> We used frozen eggs aboard
> ship, after about a week at sea we'd run out of eggs in-shell...

Here we go again. It's been a long time since you cooked on a ship.
Frozen eggs. Okay. At least that's a step above powdered eggs. LOL
> for are coated with olive oil for longer shelf life. Whole eggs were
> reserved for sunny side up and over easy, for omelets, scrambled. and
> baking frozen were used. Powdered eggs were rarely used and there
> were no egg beaters back then... I've still never bought egg beaters.
> We use fresh in-shell eggs, I usually buy the peewee size, two equal
> one large egg and they are typically on sale for 49¢/doz.... for my
> dozen egg omelets I use two dozen peewees. I don't mind cracking
> twice as many eggs. This being egg country the markets carry all sizes
> and have low prices. The smaller sized eggs typically are the ones
> that are frozen,

Sorry, I won't be buying frozen eggs.

The only difference is that smaller eggs have a
> slightly thicker shell so there are far fewer cracks, nutritionally
> egg size makes no difference. Institutional recipes don't call for a
> number of eggs, they call for eggs by volume, quarts/gallons.
> Scrambled for institutional amounts the double boiler method is used,
> less risk of over cooking and quicker clean up, just a round bottom SS
> bowl and a silicone spatuala, the pot of hot water is simply dumped...
> the double boiler method is also much easier for steam table service.

Who was talking about steam tables?

> For high volume feeding the fry pan is useless, as are any pots...
> steam jacketed kettles are used... I miss cooking with steam jacketed
> kettles... they are also what real chocolatiers use... they can hold
> very precise temperature from breast milk on-tap warm to a hard boil.
> https://www.webstaurantstore.com/146...m-kettles.html
>

Uh huh. I lost interest when you mentioned breast milk. Has zero to do
with making an omelet.

Jill

On 12/19/2018 5:34 PM, Dave Smith wrote:
> If I am not mistaken, you had a digestive tract issue. My post cardiac
> surgery food was actually not bad. The first solid food was a roast beef
> dinner and it was a chore to cut into that old dried out over cooked
> meat.Â* The next night I had grilled salmon which was pretty good until I
> choked onÂ* the rice. It's very painful to cough and choke a few days
> after having your sternum ripped open.Â* I was surprised that the food
> was so good.

Yes to the digestive tract issue. I had a blazing infection so yes, all
I got to eat was broth for days. Not that I actually had an appetite.
I was more worried about my mother who was home alone. I called her
every day to make sure she'd eaten something.

I can't imagine being served old dried out roast beef in a hospital.
And you were choking on the rice? Yet you say the food was good. Huh.

Back to my point, I never had eggs when I was in the hospital. I like
softly cooked scrambled eggs and despite what Sheldon says, it doesn't
require a double boiler to make them. Just very low heat and stirring
so they don't brown.

I cook omelets very differently from scrambled eggs. I want an omelet
moist in the center but also slightly browned (in the butter) and firm
on the outside.

Jill

Dave Smith wrote:
>
> My idea of scrambled eggs is different from my son's. He likes to cook
> them when he comes for brunch. It's nice that he helps, but I really
> don't like them the way he cooks them. I like them very wet and he
> likes them very well done, or, as I perceive them when they are
> overcooked, ruined.

I agree, Dave. I plate scrambled eggs while still a bit wet. They
continue to cook for a short while. If they dry out too much,
I'll stir in ketchup. I do still like that taste combo sometimes.

On 2018-12-20 12:05 p.m., jmcquown wrote:
> On 12/19/2018 5:34 PM, Dave Smith wrote:
>> If I am not mistaken, you had a digestive tract issue. My post cardiac
>> surgery food was actually not bad. The first solid food was a roast
>> beef dinner and it was a chore to cut into that old dried out over
>> cooked meat.Â* The next night I had grilled salmon which was pretty
>> good until I choked onÂ* the rice. It's very painful to cough and choke
>> a few days after having your sternum ripped open.Â* I was surprised
>> that the food was so good.
>
> Yes to the digestive tract issue.Â* I had a blazing infection so yes, all
> I got to eat was broth for days.Â* Not that I actually had an appetite. I
> was more worried about my mother who was home alone.Â* I called her every
> day to make sure she'd eaten something.
>
> I can't imagine being served old dried out roast beef in a hospital. And
> you were choking on the rice?Â* Yet you say the food was good.Â* Huh.

I was pretty weak and heavily sedated. I didn't have the strength and
energy to cut to chew. The fish dish might have been nuked to warm it
and there were a few grains of hard rice and one went down the wrong
way. Normally it would not have been a big deal, but just two days
earlier my sternum had been cut and then splayed open. Any type of
coughing was very painful.


>
> Back to my point, I never had eggs when I was in the hospital.Â* I like
> softly cooked scrambled eggs and despite what Sheldon says, it doesn't
> require a double boiler to make them.Â* Just very low heat and stirring
> so they don't brown.

I have had them done in a double boiler and it is not more me. They are
too light and fluffy.

>
> I cook omelets very differently from scrambled eggs.Â* I want an omelet
> moist in the center but also slightly browned (in the butter) and firm
> on the outside.

The browning is what I dislike about omelets. It develops a flavour
that I find quite unpalatable.

On 12/20/2018 1:43 PM, Dave Smith wrote:
> On 2018-12-20 12:05 p.m., jmcquown wrote:
>> I cook omelets very differently from scrambled eggs.Â* I want an omelet
>> moist in the center but also slightly browned (in the butter) and firm
>> on the outside.
>
> The browning is what I dislike about omelets.Â* It develops a flavour
> that I find quite unpalatable.
>
>
Different strokes, hon. I like a lightly browned and firm omelet with a
very moist inside.

Jill

On 2018-12-20 6:48 p.m., jmcquown wrote:
> On 12/20/2018 1:43 PM, Dave Smith wrote:
>
>> The browning is what I dislike about omelets.Â* It develops a flavour
>> that I find quite unpalatable.
>>
>>
> Different strokes, hon.Â* I like a lightly browned and firm omelet with a
> very moist inside.
>

Yep. I realize that. Mu wife loves omelets but I just don't care for them.

writes:
>On 2018-12-20 6:48 p.m., jmcquown wrote:
>> On 12/20/2018 1:43 PM, Dave Smith wrote:
>>
>>> The browning is what I dislike about omelets.A It develops a flavour
>>> that I find quite unpalatable.
>>>
>>>
>> Different strokes, hon.A I like a lightly browned and firm omelet with a
>> very moist inside.
>>
>
>Yep. I realize that. Mu wife loves omelets but I just don't care for them.

I make 3-fold omelets. I pour 2 beaten eggs into a buttered 10-inch
iron skillet at medium temp (whatever that is), sprinkle the cheese
and bacon or ham or whatever on top, then fold in thirds like a letter.
At this point I turn the heat down low and flip it until it's cooked
through. If I didn't have the skillet too hot to start out with then
there's no brown. It's very important when using this method that the
stuff going inside can't be cold or the eggs won't cook through before
browning occurs.

On Thursday, December 20, 2018 at 5:58:35 PM UTC-6, Dave Smith wrote:
>
> On 2018-12-20 6:48 p.m., jmcquown wrote:
> >
> > Different strokes, hon.Â* I like a lightly browned and firm omelet with a
> > very moist inside.
> >
>
> Yep. I realize that. Mu wife loves omelets but I just don't care for them..
>
Years ago a guy I worked with would get an omelet almost every single morning.
It was rather gooey on the inside and I found that off putting even though I
like soft scrambled eggs. Anyway, he'd then proceed to put about 30 opened
ketchup packets on top of that omelet. The smell would just turn my stomach.

On Thursday, December 20, 2018 at 12:04:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, December 17, 2018 at 6:10:05 PM UTC-10, tert in seattle wrote:
> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> > with toast - what's not to love??
>
> That's excellent fare. What's not to love? Nuttin!
>
> For breakfast I had a loco moco
>
> https://www.amazon.com/photos/shared...2e6VwNWlgEXrO-
>
> 'this group does not exist'
>
> My daughter had a won ton min. It's sorta like ramen with Chinese meat
> dumplings. I think that was a very smart move on her part.
>
> https://www.amazon.com/photos/shared...3drdg5CV6H2yNX
>
> Very pretty

This group does not exist. Was there ever a more discouraging word? Anyway a loco moco is one of the great dishes of Hawaiian cuisine. It's a hamburger patty on rice with gravy on top. Then you put an egg over easy or better yet, sunny side up, on top of that.

https://www.amazon.com/photos/groups...QNCzOf5vHcBGTg

"dsi1" wrote in message
...

On Thursday, December 20, 2018 at 12:04:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, December 17, 2018 at 6:10:05 PM UTC-10, tert in seattle wrote:
> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> > with toast - what's not to love??
>
> That's excellent fare. What's not to love? Nuttin!
>
> For breakfast I had a loco moco
>
> https://www.amazon.com/photos/shared...2e6VwNWlgEXrO-
>
> 'this group does not exist'
>
> My daughter had a won ton min. It's sorta like ramen with Chinese meat
> dumplings. I think that was a very smart move on her part.
>
> https://www.amazon.com/photos/shared...3drdg5CV6H2yNX
>
> Very pretty

This group does not exist. Was there ever a more discouraging word? Anyway a
loco moco is one of the great dishes of Hawaiian cuisine. It's a hamburger
patty on rice with gravy on top. Then you put an egg over easy or better
yet, sunny side up, on top of that.

https://www.amazon.com/photos/groups...QNCzOf5vHcBGTg

==

I have to sign in this time and I can't I think you need to do the
'shared' one.

On Thursday, December 20, 2018 at 11:50:11 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 20, 2018 at 12:04:25 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, December 17, 2018 at 6:10:05 PM UTC-10, tert in seattle wrote:
> > > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> > > with toast - what's not to love??
> >
> > That's excellent fare. What's not to love? Nuttin!
> >
> > For breakfast I had a loco moco
> >
> > https://www.amazon.com/photos/shared...2e6VwNWlgEXrO-
> >
> > 'this group does not exist'
> >
> > My daughter had a won ton min. It's sorta like ramen with Chinese meat
> > dumplings. I think that was a very smart move on her part.
> >
> > https://www.amazon.com/photos/shared...3drdg5CV6H2yNX
> >
> > Very pretty
>
> This group does not exist. Was there ever a more discouraging word? Anyway a
> loco moco is one of the great dishes of Hawaiian cuisine. It's a hamburger
> patty on rice with gravy on top. Then you put an egg over easy or better
> yet, sunny side up, on top of that.
>
> https://www.amazon.com/photos/groups...QNCzOf5vHcBGTg
>
> ==
>
> I have to sign in this time and I can't I think you need to do the
> 'shared' one.

I'm sorry about that. Hopefully, here's a link that actually links.

https://www.amazon.com/photos/shared...QGhu32ia20BqBK

"dsi1" wrote in message
...

On Thursday, December 20, 2018 at 11:50:11 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 20, 2018 at 12:04:25 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, December 17, 2018 at 6:10:05 PM UTC-10, tert in seattle
> > wrote:
> > > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> > > with toast - what's not to love??
> >
> > That's excellent fare. What's not to love? Nuttin!
> >
> > For breakfast I had a loco moco
> >
> > https://www.amazon.com/photos/shared...2e6VwNWlgEXrO-
> >
> > 'this group does not exist'
> >
> > My daughter had a won ton min. It's sorta like ramen with Chinese meat
> > dumplings. I think that was a very smart move on her part.
> >
> > https://www.amazon.com/photos/shared...3drdg5CV6H2yNX
> >
> > Very pretty
>
> This group does not exist. Was there ever a more discouraging word? Anyway
> a
> loco moco is one of the great dishes of Hawaiian cuisine. It's a hamburger
> patty on rice with gravy on top. Then you put an egg over easy or better
> yet, sunny side up, on top of that.
>
> https://www.amazon.com/photos/groups...QNCzOf5vHcBGTg
>
> ==
>
> I have to sign in this time and I can't I think you need to do the
> 'shared' one.

I'm sorry about that. Hopefully, here's a link that actually links.

https://www.amazon.com/photos/shared...QGhu32ia20BqBK

==

Wow I got it that time!!! You made me hungry)

On 12/20/2018 7:31 PM, wrote:
> On Thursday, December 20, 2018 at 5:58:35 PM UTC-6, Dave Smith wrote:
>>
>> On 2018-12-20 6:48 p.m., jmcquown wrote:
>>>
>>> Different strokes, hon.Â* I like a lightly browned and firm omelet with a
>>> very moist inside.
>>>
>>
>> Yep. I realize that. Mu wife loves omelets but I just don't care for them.
>>
> Years ago a guy I worked with would get an omelet almost every single morning.
> It was rather gooey on the inside and I found that off putting even though I
> like soft scrambled eggs. Anyway, he'd then proceed to put about 30 opened
> ketchup packets on top of that omelet. The smell would just turn my stomach.
>

No ketchup!

Jill

On Friday, December 21, 2018 at 2:38:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 20, 2018 at 11:50:11 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, December 20, 2018 at 12:04:25 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Monday, December 17, 2018 at 6:10:05 PM UTC-10, tert in seattle
> > > wrote:
> > > > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
> > > > with toast - what's not to love??
> > >
> > > That's excellent fare. What's not to love? Nuttin!
> > >
> > > For breakfast I had a loco moco
> > >
> > > https://www.amazon.com/photos/shared...2e6VwNWlgEXrO-
> > >
> > > 'this group does not exist'
> > >
> > > My daughter had a won ton min. It's sorta like ramen with Chinese meat
> > > dumplings. I think that was a very smart move on her part.
> > >
> > > https://www.amazon.com/photos/shared...3drdg5CV6H2yNX
> > >
> > > Very pretty
> >
> > This group does not exist. Was there ever a more discouraging word? Anyway
> > a
> > loco moco is one of the great dishes of Hawaiian cuisine. It's a hamburger
> > patty on rice with gravy on top. Then you put an egg over easy or better
> > yet, sunny side up, on top of that.
> >
> > https://www.amazon.com/photos/groups...QNCzOf5vHcBGTg
> >
> > ==
> >
> > I have to sign in this time and I can't I think you need to do the
> > 'shared' one.
>
> I'm sorry about that. Hopefully, here's a link that actually links.
>
> https://www.amazon.com/photos/shared...QGhu32ia20BqBK
>
> ==
>
> Wow I got it that time!!! You made me hungry)

The loco moco came about to fulfill the need to feed hungry kids who have spent the day surfing and didn't have much money. That stuff must have looked awfully wonderful to that crowd! I believe it's getting popular on the mainland. That's a good thing.

https://www.youtube.com/watch?v=0VmFk3lHbBQ