I didn't even know there were "59" ways to cook an egg. Many are silly,
some jes plain dumb ("sauna egg" and "exploded egg"), but it's cooking
and you will have few questions if you watch it all.

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

nb

60. Cooked on my hot ass.

On Sun, 31 Mar 2019 11:16:40 -0700 (PDT), Thomas >
wrote:

>60. Cooked on my hot ass.

lol

On 3/31/2019 1:16 PM, Thomas wrote:
> 60. Cooked on my hot ass.

Â* No thanks , raw doesn't appeal to me .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Sun, 31 Mar 2019 11:16:40 -0700 (PDT), Thomas wrote:

> 60. Cooked on my hot ass.

So what is this now, a forum for tert and Thomas to give each other
virtual pats on the ass?

-sw

> I didn't even know there were "59" ways to cook an egg. Many are silly,
> some jes plain dumb ("sauna egg" and "exploded egg"), but it's cooking
> and you will have few questions if you watch it all.
>
> https://www.youtube.com/watch?v=qWAagS_MANg
>
> nb

I was watching some stupid Food Network cooking show they were doing about breakfast dishes and somebody made (I am not making this up) a ham and mac and cheese casserole, where before putting it in the oven, they made indentation on top of the casserole with a serving spoon and dropped freshly cracked eggs into the indentations and the casserole came out with the eggs cooked on top. Yuck; would have been good except for the eggs.

https://www.facebook.com/FoodNetwork...5032663281727/

On 3/31/2019 9:50 PM, Michael OConnor wrote:
>
> I was watching some stupid Food Network cooking show they were doing about breakfast dishes and somebody made (I am not making this up) a ham and mac and cheese casserole, where before putting it in the oven, they made indentation on top of the casserole with a serving spoon and dropped freshly cracked eggs into the indentations and the casserole came out with the eggs cooked on top. Yuck; would have been good except for the eggs.
>
> https://www.facebook.com/FoodNetwork...5032663281727/
>

I'd not make it myself, but if it was served, I'd certainly eat it. I
don't think of pasta in any form for breakfast, but ham, cheese, topped
with a baked egg looks good to me.

SW, ****in nail it and you too can have a pat. Is tert even on this post?

writes:
>SW, ****in nail it and you too can have a pat. Is tert even on this post?


I am now but no pats for me thanks

I am not into pats so we are cool.

writes:
>I am not into pats so we are cool.

thanks for the clarification

if it weren't for that troublemaker Steve we wouldn't even need to
discuss it

On 3/31/2019 9:50 PM, Michael OConnor wrote:
>
>> I didn't even know there were "59" ways to cook an egg. Many are silly,
>> some jes plain dumb ("sauna egg" and "exploded egg"), but it's cooking
>> and you will have few questions if you watch it all.
>>
>> https://www.youtube.com/watch?v=qWAagS_MANg
>>
>> nb
>
> I was watching some stupid Food Network cooking show they were doing about breakfast dishes and somebody made (I am not making this up) a ham and mac and cheese casserole, where before putting it in the oven, they made indentation on top of the casserole with a serving spoon and dropped freshly cracked eggs into the indentations and the casserole came out with the eggs cooked on top. Yuck; would have been good except for the eggs.
>
> https://www.facebook.com/FoodNetwork...5032663281727/
>
Some people put beaten eggs *in* their mac & cheese.

Jill

jmcquown wrote:
> Some people put beaten eggs *in* their mac & cheese.

I've never understood all this nostalgic love of mac&cheese.
My mom made it occasionally with velvetta and it was good
but nothing I've ever dreamed of since. I'd rather have
broccoli with no cheese. I had that last night...
just a sprinkle of salt and a few shaves of parmesan.

oh well

On 2019-04-03 11:27 a.m., Gary wrote:
> jmcquown wrote:
>> Some people put beaten eggs *in* their mac & cheese.
>
> I've never understood all this nostalgic love of mac&cheese.
> My mom made it occasionally with velvetta and it was good
> but nothing I've ever dreamed of since. I'd rather have
> broccoli with no cheese. I had that last night...
> just a sprinkle of salt and a few shaves of parmesan.

I had Kraft dinner a couple times and was never impressed, but that
seems to be the standard of macaroni and cheese for most people. It
sure never compared to the macaroni and cheese casseroles I grew up
with. I make it once in a blew moon. I should do it more often. I used
to follow a recipe and it invariably made about 5 times as much as I
needed. I figured out that it is just a matter of whipping up a white
sauce and adding grated cheese (and a bit of mustard powder), mixing it
up with cooked macaroni, a butter, crumbs and Parmesan topping and
sticking it in the oven. I can eyeball the ingredients and make enough
for just the two of us. Comfort food.

On 4/3/2019 11:27 AM, Gary wrote:
> jmcquown wrote:
>> Some people put beaten eggs *in* their mac & cheese.
>
> I've never understood all this nostalgic love of mac&cheese.
> My mom made it occasionally with velvetta and it was good
> but nothing I've ever dreamed of since.

I occasionally make mac & cheese and yes, I use velveeta sometimes. I
make a white sauce regardless of the cheese I use.

The point of my post was some recipes call for beaten eggs added to the
white sauce and cheese. Toss it with the cooked pasta and bake. I bake
mine, too, but I've never added egg to it.

> I'd rather have
> broccoli with no cheese. I had that last night...

Good for you.

> just a sprinkle of salt and a few shaves of parmesan.
>
> oh well
>
I had some baby artichoke hearts tossed with a little butter. Heated in
the microwave. A snack. I wasn't really hungry.

Jill

> On 4/3/2019 11:27 AM, Gary wrote:

>> just a sprinkle of salt and a few shaves of parmesan.

Good (real) Parmasan (made in Italy, over 2 yrs old) is already salty.

nb

On 4/17/2019 8:02 PM, notbob wrote:
>> On 4/3/2019 11:27 AM, Gary wrote:
>
>>> just a sprinkle of salt and a few shaves of parmesan.
>
> Good (real) Parmasan (made in Italy, over 2 yrs old) is already salty.
>
> nb
>
IMHO, most Parmesan, regardless of where it's made, will be slightly
salty. Swiss cheese is fairly salty, too.

I *thought* I had a wedge of Parm in the freezer (hard cheeses freeze
fine but will be a bit crumbly when thawed). When it comes to my use of
Parm, most times crumbly or shredded doesn't matter.

What I found in the freezer was a wedge of Pecorino Romano. It's also a
salty hard Italian cheese. Made from sheep's milk. Likely also to
crumble after I thaw it. Now I just have to remember why I bought it!
I must have had something in mind.

But again, I agree no need to add salt if you're using parmesan. Unless
Gary just likes a lot of salt.

I'd taste whatever it was with the Parmesan first. Add salt if desired.
Totally up to Gary.

Jill

On 2019-04-18, jmcquown > wrote:

> IMHO, most Parmesan, regardless of where it's made, will be slightly
> salty.

That is yer opinion and you are entitled to it.

Mine is, I've tasted the $25usd lb Italian 2 yr old cheese. Way
better'n the $9usd parm cheese they sell at my sprmkt.


nb

I seem to recall a disxussion about eggs in mac' cheese when Paula Deen featured a
favorite recipe on her show that included eggs. I also have never known anyone who added
eggs to macaroni and cheese, and personally think eggs aren't needed in it at all.

N.

On Wednesday, April 17, 2019 at 8:02:03 PM UTC-4, notbob wrote:
> > On 4/3/2019 11:27 AM, Gary wrote:
>
> >> just a sprinkle of salt and a few shaves of parmesan.
>
> Good (real) Parmasan (made in Italy, over 2 yrs old) is already salty.
>
> nb

A sprinkle of salt dissolves and salts all of the food. A few
shaves of Parm remain discrete, offering a pleasing contrast to
the rest of the dish.

Cindy Hamilton

On 4/17/2019 11:33 PM, Nancy2 wrote:
> I seem to recall a disxussion about eggs in mac' cheese when Paula Deen featured a
> favorite recipe on her show that included eggs. I also have never known anyone who added
> eggs to macaroni and cheese, and personally think eggs aren't needed in it at all.
>
> N.
>
By all accounts (this is the result of my Googling) it's a 'Southern'
[US] thing. I've never added eggs to mac & cheese.

Jill

jmcquown wrote:
>
> On 4/17/2019 11:33 PM, Nancy2 wrote:
> > I seem to recall a disxussion about eggs in mac' cheese when Paula Deen featured a
> > favorite recipe on her show that included eggs. I also have never known anyone who added
> > eggs to macaroni and cheese, and personally think eggs aren't needed in it at all.
> >
> > N.
> >
> By all accounts (this is the result of my Googling) it's a 'Southern'
> [US] thing. I've never added eggs to mac & cheese.
>
> Jill

And I've never added pasta or cheese sauce either to mac&cheese.
lol

On 4/18/2019 10:00 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 4/17/2019 11:33 PM, Nancy2 wrote:
>>> I seem to recall a disxussion about eggs in mac' cheese when Paula Deen featured a
>>> favorite recipe on her show that included eggs. I also have never known anyone who added
>>> eggs to macaroni and cheese, and personally think eggs aren't needed in it at all.
>>>
>>> N.
>>>
>> By all accounts (this is the result of my Googling) it's a 'Southern'
>> [US] thing. I've never added eggs to mac & cheese.
>>
>> Jill
>
> And I've never added pasta or cheese sauce either to mac&cheese.
> lol
>
Ha ha, Gary! I cook the pasta (could be small elbow macaroni, could be
small seashell pasta, both work well). I make it the way my mother did.
A medium white sauce to which I add <gasp> Velveeta! Cut into small
pieces. Stir it into the hot white sauce until melted and smooth. I add
a dash of cayenne pepper.

Meanwhile, drain the pasta and put it in a deep baking dish. Pour in
the cheese sauce. Top with lightly buttered breadcrumbs and bake at
350F for 20-30 minutes until the top is browned and the mac & cheese is
bubbly.

Notice there are no eggs? No reason for them.

Jill


Jill

On Thu, 18 Apr 2019 12:50:26 -0400, jmcquown >
wrote:

>On 4/18/2019 10:00 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> On 4/17/2019 11:33 PM, Nancy2 wrote:
>>>> I seem to recall a disxussion about eggs in mac' cheese when Paula Deen featured a
>>>> favorite recipe on her show that included eggs. I also have never known anyone who added
>>>> eggs to macaroni and cheese, and personally think eggs aren't needed in it at all.
>>>>
>>>> N.
>>>>
>>> By all accounts (this is the result of my Googling) it's a 'Southern'
>>> [US] thing. I've never added eggs to mac & cheese.
>>>
>>> Jill
>>
>> And I've never added pasta or cheese sauce either to mac&cheese.
>> lol
>>
>Ha ha, Gary! I cook the pasta (could be small elbow macaroni, could be
>small seashell pasta, both work well). I make it the way my mother did.
> A medium white sauce to which I add <gasp> Velveeta! Cut into small
>pieces. Stir it into the hot white sauce until melted and smooth. I add
>a dash of cayenne pepper.
>
>Meanwhile, drain the pasta and put it in a deep baking dish. Pour in
>the cheese sauce. Top with lightly buttered breadcrumbs and bake at
>350F for 20-30 minutes until the top is browned and the mac & cheese is
>bubbly.
>
>Notice there are no eggs? No reason for them.
>
>Jill
>
I tried the egg in mac and cheese sauce recipe years ago. I could
taste the egg and didn't care for it. It does give the sauce a
different texture, maybe more stabilized creamy.
Janet US

On Thu, 18 Apr 2019 12:50:26 -0400, jmcquown wrote:

>> jmcquown wrote:
>>>
>>> On 4/17/2019 11:33 PM, Nancy2 wrote:
>>>> I seem to recall a disxussion about eggs in mac' cheese when Paula Deen featured a
>>>> favorite recipe on her show that included eggs. I also have never known anyone who added
>>>> eggs to macaroni and cheese, and personally think eggs aren't needed in it at all.
>>>>
>>>> N.
>>>>
>>> By all accounts (this is the result of my Googling) it's a 'Southern'
>>> [US] thing. I've never added eggs to mac & cheese.
>>>
>>> Jill
>>
>> And I've never added pasta or cheese sauce either to mac&cheese.
>> lol
>>
> Ha ha, Gary! I cook the pasta (could be small elbow macaroni, could be
> small seashell pasta, both work well). I make it the way my mother did.
> A medium white sauce to which I add <gasp> Velveeta! Cut into small
> pieces. Stir it into the hot white sauce until melted and smooth. I add
> a dash of cayenne pepper.
>
> Meanwhile, drain the pasta and put it in a deep baking dish. Pour in
> the cheese sauce. Top with lightly buttered breadcrumbs and bake at
> 350F for 20-30 minutes until the top is browned and the mac & cheese is
> bubbly.
>
> Notice there are no eggs? No reason for them.
>
> Jill

American Mac & Cheese is an abomination of a classic Italian dish
that's been around for almost 200 years./ more commonly known
recently as carbonara. It's more common at Casa Sqwertz than both
spaghetti w/tomato-based sauce and mac & cheese combined (mac &
cheese is very rare on my planet, even after making my own sodium
citrate and perfecting the art that is "mac & cheese" <ptooey>).

My carbonara is usually bacon or prosciutto with shrimp and often
with peas and green onions. In addition to the egg, yes EGG, and
lots of peckorino romano. Milk and olive oil are also usually
used,. All the ingredients are always in stock at Casa Sqwertz, and
extra pasta was cooked with this in mind as quick, fancy meal
(fancier than a frozen, highly personalized Totinos pizza, at
least).

Basic traditional:

https://www.flickr.com/photos/sqwert...ream/lightbox/

With shrimp, garlic, green onions, peperoncino.

https://www.flickr.com/photos/sqwert...ream/lightbox/

-sw