https://www.hostpic.org/images/2010200233110114.jpg

Here's the recipe... <G>
https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3

Jeßus wrote :
> https://www.hostpic.org/images/2010200233110114.jpg
>
> Here's the recipe... <G>
> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
>

https://chimpoutvideo.com/videos/mus...ing-call_v1014

Jill

jmcquown wrote:

> Jeßus wrote :
> > https://www.hostpic.org/images/2010200233110114.jpg
> >
> > Here's the recipe... <G>
> > https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
> >
> https://chimpoutvideo.com/videos/mus...ing-call_v1014
>
> Jill


Lol...the old killfiling biddy does have a sense of humour after all.

On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
> https://www.hostpic.org/images/2010200233110114.jpg
>
> Here's the recipe... <G>
> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3

Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.

So wot's the thickener? Gelatin?

--
Silvar Beitel

On Monday, October 19, 2020 at 5:41:22 PM UTC-4, Silvar Beitel wrote:
> On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
> > https://www.hostpic.org/images/2010200233110114.jpg
> >
> > Here's the recipe... <G>
> > https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
>
> Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
>
> So wot's the thickener? Gelatin?
>
> --
> Silvar Beitel

OK, I just read

<https://en.wikipedia.org/wiki/Chinese_steamed_eggs>

which simply says that the eggs alone jell the result. OK, fine. Still have to try it. And variations. New to me.

--
Silvar Beitel

Bruce wrote:
> jmcquown wrote:
>
>> Jeßus wrote :
>>> https://www.hostpic.org/images/2010200233110114.jpg
>>>
>>> Here's the recipe... <G>
>>> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
>>>
>> https://chimpoutvideo.com/videos/mus...ing-call_v1014
>>
>> Jill
>
>
> Lol...the old killfiling biddy does have a sense of humour after all.
>

You gonna stop sniffing her ass Druce?

On Mon, 19 Oct 2020 14:41:16 -0700 (PDT), Silvar Beitel
> wrote:

>On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
>> https://www.hostpic.org/images/2010200233110114.jpg
>>
>> Here's the recipe... <G>
>> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
>
>Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
>
>So wot's the thickener? Gelatin?

Just the eggs themselves, apparently.

On 10/19/2020 5:50 PM, Silvar Beitel wrote:
> On Monday, October 19, 2020 at 5:41:22 PM UTC-4, Silvar Beitel wrote:
>> On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
>>> https://www.hostpic.org/images/2010200233110114.jpg
>>>
>>> Here's the recipe... <G>
>>> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
>>
>> Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
>>
>> So wot's the thickener? Gelatin?
>>
>> --
>> Silvar Beitel
>
> OK, I just read
>
> <https://en.wikipedia.org/wiki/Chinese_steamed_eggs>
>
> which simply says that the eggs alone jell the result. OK, fine. Still have to try it. And variations. New to me.
>
There was a liquid added. Water?

On Mon, 19 Oct 2020 22:10:38 -0400, Ed Pawlowski > wrote:

>On 10/19/2020 5:50 PM, Silvar Beitel wrote:
>> On Monday, October 19, 2020 at 5:41:22 PM UTC-4, Silvar Beitel wrote:
>>> On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
>>>> https://www.hostpic.org/images/2010200233110114.jpg
>>>>
>>>> Here's the recipe... <G>
>>>> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
>>>
>>> Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
>>>
>>> So wot's the thickener? Gelatin?
>>>
>>> --
>>> Silvar Beitel
>>
>> OK, I just read
>>
>> <https://en.wikipedia.org/wiki/Chinese_steamed_eggs>
>>
>> which simply says that the eggs alone jell the result. OK, fine. Still have to try it. And variations. New to me.
>>
>There was a liquid added. Water?

Yes, water.

On Monday, October 19, 2020 at 10:02:17 PM UTC-4, Jeßus wrote:
> On Mon, 19 Oct 2020 14:41:16 -0700 (PDT), Silvar Beitel
> > wrote:
>
> >On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
> >> https://www.hostpic.org/images/2010200233110114.jpg
> >>
> >> Here's the recipe... <G>
> >> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
> >
> >Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
> >
> >So wot's the thickener? Gelatin?
>
> Just the eggs themselves, apparently.

Apparently? Did you make this yourself?

--
Silvar Beitel

On Tue, 20 Oct 2020 12:14:35 -0700 (PDT), Silvar Beitel
> wrote:

>On Monday, October 19, 2020 at 10:02:17 PM UTC-4, Jeßus wrote:
>> On Mon, 19 Oct 2020 14:41:16 -0700 (PDT), Silvar Beitel
>> > wrote:
>>
>> >On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
>> >> https://www.hostpic.org/images/2010200233110114.jpg
>> >>
>> >> Here's the recipe... <G>
>> >> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
>> >
>> >Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
>> >
>> >So wot's the thickener? Gelatin?
>>
>> Just the eggs themselves, apparently.
>
>Apparently? Did you make this yourself?

No, my wife made it. This morning she is making 'congee', with prawns,
pork and eggs.
https://fearlesseating.net/thai-congee-breakfast/

Rice is my favourite rice - Riceberry. It is a wholegrain rice with a
very low GI (for rice) and high in antioxidents. I just cannot enjoy
normal brown rice, no matter how it's cooked. But this Riceberry is
delicious and has a much better textu

https://www.timeout.com/bangkok/news...w-about-042919

https://norecipes.com/healthy-riceberry-recipe/

On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
> https://www.hostpic.org/images/2010200233110114.jpg
You're joking right?


>
> Here's the recipe... <G>
> https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3

On Wed, 21 Oct 2020 06:54:47 +1100, Jeßus > wrote:

>On Tue, 20 Oct 2020 12:14:35 -0700 (PDT), Silvar Beitel
> wrote:
>
>>On Monday, October 19, 2020 at 10:02:17 PM UTC-4, Jeßus wrote:
>>> On Mon, 19 Oct 2020 14:41:16 -0700 (PDT), Silvar Beitel
>>> > wrote:
>>>
>>> >Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
>>> >
>>> >So wot's the thickener? Gelatin?
>>>
>>> Just the eggs themselves, apparently.
>>
>>Apparently? Did you make this yourself?
>
>No, my wife made it. This morning she is making 'congee', with prawns,
>pork and eggs.
>https://fearlesseating.net/thai-congee-breakfast/
>
>Rice is my favourite rice

Mine too!

On Tuesday, October 20, 2020 at 3:05:44 PM UTC-5, wrote:
> On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
> > https://www.hostpic.org/images/2010200233110114.jpg
> You're joking right?
> >
> > Here's the recipe... <G>
> > https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3


No I am not.

On Monday, October 19, 2020 at 5:50:30 PM UTC-4, wrote:
> On Monday, October 19, 2020 at 5:41:22 PM UTC-4, Silvar Beitel wrote:
> > On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
> > > https://www.hostpic.org/images/2010200233110114.jpg
> > >
> > > Here's the recipe... <G>
> > > https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
> >
> > Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
> >
> > So wot's the thickener? Gelatin?
> >
> > --
> > Silvar Beitel
> OK, I just read
>
> <https://en.wikipedia.org/wiki/Chinese_steamed_eggs>
>
> which simply says that the eggs alone jell the result. OK, fine. Still have to try it. And variations. New to me.

Steamed or poached?

On Monday, October 19, 2020 at 11:50:30 AM UTC-10, wrote:
> On Monday, October 19, 2020 at 5:41:22 PM UTC-4, Silvar Beitel wrote:
> > On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
> > > https://www.hostpic.org/images/2010200233110114.jpg
> > >
> > > Here's the recipe... <G>
> > > https://www.youtube.com/watch?v=xwH8...%B2%E 0%B8%A3
> >
> > Yummm! Egg Jello! I'd eat it! Especially flavored with something fishy in the liquid, maybe even add some roe of some kind.
> >
> > So wot's the thickener? Gelatin?
> >
> > --
> > Silvar Beitel
> OK, I just read
>
> <https://en.wikipedia.org/wiki/Chinese_steamed_eggs>
>
> which simply says that the eggs alone jell the result. OK, fine. Still have to try it. And variations. New to me.
>
> --
> Silvar Beitel

It is simply custard and sets the same as an American custard pie - with eggs. It's a fairly delicate dish. My guess is that most Americans won't care for a salty, savory, custard. They're used to custard being a dessert.

https://www.youtube.com/watch?v=StQB_HQi8ek

On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
> https://www.hostpic.org/images/2010200233110114.jpg
>

OK, I gave this a try this morning:

https://www.theworktop.com/breakfast...e-steamed-egg/

and got this:

https://photos.app.goo.gl/8xBhpDPggdpfbcq1A

Pretty good!

I must be one of those Americans who only associate custards with "sweet." It has simply never occurred to me to make a savory one. And this is dirt simple (I added a bit of chicken bouillon and topped it with scallions, sesame oil, and shoyu). I will make it again.

--
Silvar Beitel

On Thu, 22 Oct 2020 08:55:55 -0700 (PDT), Silvar Beitel
> wrote:

>On Monday, October 19, 2020 at 5:08:15 PM UTC-4, Jeßus wrote:
>> https://www.hostpic.org/images/2010200233110114.jpg
>>
>
>OK, I gave this a try this morning:
>
>https://www.theworktop.com/breakfast...e-steamed-egg/
>
>and got this:
>
>https://photos.app.goo.gl/8xBhpDPggdpfbcq1A
>
>Pretty good!

Yes, looks like it came out nice for you. Always good to have another
way to have eggs. I think a perfectly poached fresh egg will always be
my favourite way though.

>I must be one of those Americans who only associate custards with "sweet." It has simply never occurred to me to make a savory one. And this is dirt simple (I added a bit of chicken bouillon and topped it with scallions, sesame oil, and shoyu). I will make it again.

Glad you enjoyed it. Here's another recipe using eggs in an 'unusual'
way for Westerners - Moo Palo (eggs and pork, with Chinese 5 spice):
https://thaifoodmaster.com/preparation/stew/686
We have this often, especially when the ducks are laying eggs flat-out
(as they are now). I guess this is one you'll either love or hate,
depending on whether you like 5 spice or not.

On 2020 Oct 22, , Silvar Beitel wrote
(in >):

> I must be one of those Americans who only associate custards with "sweet." It
> has simply never occurred to me to make a savory one. And this is dirt simple
> (I added a bit of chicken bouillon and topped it with scallions, sesame oil,
> and shoyu). I will make it again.

Your knife looks like a Henckels. If so, what type?

leo

On Friday, October 23, 2020 at 4:02:07 PM UTC-4, Leo wrote:
> On 2020 Oct 22, , Silvar Beitel wrote
> (in >):
>
> > I must be one of those Americans who only associate custards with "sweet." It
> > has simply never occurred to me to make a savory one. And this is dirt simple
> > (I added a bit of chicken bouillon and topped it with scallions, sesame oil,
> > and shoyu). I will make it again.
>
> Your knife looks like a Henckels. If so, what type?
>
> leo

That's a Henckel's International 6-inch chef's knife, made in China. I also have the larger 8-inch chef's knife. I love both of them: they sharpen up nicely and stay sharp for a long time and the shape of the blocky handle feels just right in my hand. On top of that, they were both free. The local market, part of a small regional chain, had a stamp-collecting thing for a while: Accumulate enough stamps and get a free whatever (just like S&H Green Stamps. Remember them?) Also got my mini food processor that way, one of my favorite kitchen tools. Love them all.

(I have several traditional German-made Henckel's knives and a few other high-end name ones, and although I like them all and use them regularly, those 6-inch and 8-inch Henckel's International chef's knives are the ones I reach for almost every time.)

Too bad they don't pay me to endorse their products. :-)

--
Silvar Beitel

On 2020 Oct 23, , Silvar Beitel wrote
(in >):

> That's a Henckel's International 6-inch chef's knife, made in China. I also
> have the larger 8-inch chef's knife. I love both of them: they sharpen up
> nicely and stay sharp for a long time and the shape of the blocky handle
> feels just right in my hand. On top of that, they were both free. The local
> market, part of a small regional chain, had a stamp-collecting thing for a
> while: Accumulate enough stamps and get a free whatever (just like S&H Green
> Stamps. Remember them?) Also got my mini food processor that way, one of my
> favorite kitchen tools. Love them all.
>
> (I have several traditional German-made Henckel's knives and a few other
> high-end name ones, and although I like them all and use them regularly,
> those 6-inch and 8-inch Henckel's International chef's knives are the ones I
> reach for almost every time.)
>
> Too bad they don't pay me to endorse their products. :-)

In our town, the preferred stamp was €œGold Bell€� although I certainly
remember S&H. I havent seen stamps offered for at least fifty years. It
used to be fun when I filled a book.
I have a late-eighties block of Henckels knives with an 8 inch chefs
knife. I love "em, and only the paring knives have ever been sharpened. I
hone the knives every time I use them, and they are as sharp as the day I
bought them. The 8 inch chefs is my go to knife.
Nevertheless, that 6 incher in intriguing. I have a full set, but now its
lacking. I have a Henckels cleaver! I used it once. I also have a Martin
Yan cleaver. It turns out, I aint a cleaver guy.

leo

On Fri, 23 Oct 2020 16:44:33 -0700, Leo >
wrote:

>On 2020 Oct 23, , Silvar Beitel wrote
>(in >):
>
>> That's a Henckel's International 6-inch chef's knife, made in China. I also
>> have the larger 8-inch chef's knife. I love both of them: they sharpen up
>> nicely and stay sharp for a long time and the shape of the blocky handle
>> feels just right in my hand. On top of that, they were both free. The local
>> market, part of a small regional chain, had a stamp-collecting thing for a
>> while: Accumulate enough stamps and get a free whatever (just like S&H Green
>> Stamps. Remember them?) Also got my mini food processor that way, one of my
>> favorite kitchen tools. Love them all.
>>
>> (I have several traditional German-made Henckel's knives and a few other
>> high-end name ones, and although I like them all and use them regularly,
>> those 6-inch and 8-inch Henckel's International chef's knives are the ones I
>> reach for almost every time.)
>>
>> Too bad they don't pay me to endorse their products. :-)
>
>In our town, the preferred stamp was “Gold Bell” although I certainly
>remember S&H. I haven’t seen stamps offered for at least fifty years. It
>used to be fun when I filled a book.
>I have a late-eighties block of Henckel’s knives with an 8 inch chef’s
>knife. I love ‘em, and only the paring knives have ever been sharpened. I
>hone the knives every time I use them, and they are as sharp as the day I
>bought them. The 8 inch chef’s is my go to knife.
>Nevertheless, that 6 incher in intriguing. I have a full set, but now it’s
>lacking. I have a Henckel’s cleaver! I used it once. I also have a Martin
>Yan cleaver. It turns out, I ain’t a cleaver guy.
>
>leo

I'm definitely a cleavage guy.