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Default marinate for Carne Asada

Need a real good Marinate for Carne Asada/ thanks


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"huck" > wrote in message
...
> Need a real good Marinate for Carne Asada/ thanks


I use simple and easy . Take a 1/2 cup of Colorado (Red) sauce. Put in a
couple of tblspns of cider vinegar for the acid, then salt and pepper to
taste. Run it thru the spice cabinet if you must, but if your sauce is
good, you already have it in there and what else would you possibly want to
add or need?

Plastic bags work well for this. Marinate for 4-6 hours. Overnight is OK,
but never more than 24. Then its grill on and straight to the plate.


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Gunner wrote:
> "huck" > wrote in message
> ...
>> Need a real good Marinate for Carne Asada/ thanks

>
> I use simple and easy . Take a 1/2 cup of Colorado (Red) sauce. Put in a
> couple of tblspns of cider vinegar for the acid, then salt and pepper to
> taste. Run it thru the spice cabinet if you must, but if your sauce is
> good, you already have it in there and what else would you possibly want to
> add or need?
>
> Plastic bags work well for this. Marinate for 4-6 hours. Overnight is OK,
> but never more than 24. Then its grill on and straight to the plate.
>
>

Red sauce? Carne Asada? Red sauce is a traditional Adobada marinade.
Most Asada marinades that I have seen and used with citrus, chili,
onion, salt and spices. If you have a traditional Mexican grocery nearby
look for some packaged carne asada spice mixes, add water and slices of
oranges, onion and some fresh chilies.

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Default marinate for Carne Asada


"Sonoran Dude" > wrote in message
...
> Gunner wrote:
>> "huck" > wrote in message
>> ...


>>

> Red sauce? Carne Asada? Red sauce is a traditional Adobada marinade. Most
> Asada marinades that I have seen and used with citrus, chili, onion, salt
> and spices. If you have a traditional Mexican grocery nearby look for some
> packaged carne asada spice mixes, add water and slices of oranges, onion
> and some fresh chilies.


Yes Dude I know, a lot of Border recipes use a "London Broil" style
marinade ( oil, spices and some form of acetic or citric acid) in their
form of Asada using a plate cut ( flank, skirt or brisket cut) especially
for the many and varied Fajita style dinner these days. My druthers in
this style cut are similar. I like my skirt steak butterflied and
marinated with a Serrano, garlic,lime, parsley or cilantro, with S&P sauce,
served quick grilled with a Chimichurri sauce on the side.

However, for a grilled steak( Quick and fast and also a Carne Asada) I
like it quick marinated in a red chile vinegar type (recipes below) as
opposed to using a BBQ style sauce grilled on . When I BBQ ( Slow and
Low) I use a dry rub, again with a Chile(s) base I like to marinade a
Chuck eye steak ( a nice cut from the chuck but closer to the Rib so you get
the Rib type steak for Chuck prices) and a flat iron steak. I first thought
these were marketing gimmicks but now I like them especially for the price.

Back to the Red topic, try:

Carne asada con chile guajillo:
http://www.pepperfool.com/recipes/me...rne_asada.html
http://www.astray.com/recipes/?show=...ile%20guajillo
Rick Bayless has another in his books

BTW a good flavor combo: Chiles, cumin and orange on a Chicken or Fish
Asada.


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Default marinate for Carne Asada

Gunner wrote:
> "Sonoran Dude" > wrote in message
> ...
>> Gunner wrote:
>>> "huck" > wrote in message
>>> ...

>
>> Red sauce? Carne Asada? Red sauce is a traditional Adobada marinade.

>
> Yes Dude I know, a lot of Border recipes use a "London Broil" style
> marinade ( oil, spices and some form of acetic or citric acid) in their
> form of Asada using a plate cut ( flank, skirt or brisket cut) especially
> for the many and varied Fajita style dinner these days. My druthers in
> this style cut are similar. I like my skirt steak butterflied and
> marinated with a Serrano, garlic,lime, parsley or cilantro, with S&P sauce,
> served quick grilled with a Chimichurri sauce on the side.
>
> However, for a grilled steak( Quick and fast and also a Carne Asada) I
> like it quick marinated in a red chile vinegar type (recipes below) as
> opposed to using a BBQ style sauce grilled on . When I BBQ ( Slow and
> Low) I use a dry rub, again with a Chile(s) base I like to marinade a
> Chuck eye steak ( a nice cut from the chuck but closer to the Rib so you get
> the Rib type steak for Chuck prices) and a flat iron steak. I first thought
> these were marketing gimmicks but now I like them especially for the price.
>
> Back to the Red topic, try:
>
> Carne asada con chile guajillo:
> http://www.pepperfool.com/recipes/me...rne_asada.html
> http://www.astray.com/recipes/?show=...ile%20guajillo
> Rick Bayless has another in his books
>
> BTW a good flavor combo: Chiles, cumin and orange on a Chicken or Fish
> Asada.
>
>

The local butcher has a "red" puerco adobada marinade for thin steaks of
pork butt. I'm not sure how they traditionally serve these thin cuts but
being a gringo I threw them on a hot mesquite grill and they come out
excellent with just a minute or two on each side. There must be a high
sugar content in the marinade because the steaks come out beautifully
charred. I guess since I like red sauce with pork I'll give yours a go.
Thanks for the link.

OT: You should order up some Santa Cruz red chili powder for your rubs.
It has a mild heat that won't turn your guests away running for fluids.
I use all Mexican spices and sugars on my dry rub with the exception of
some semi-sweet Swedish mustard I get at the Ikea store in Tempe. Wet
mustard slathered on and left to get dry and tacky seems to be the best
binder for rubs and keeps the meat juicy and tasty. It may stop some of
the salt of the rubs from drying out the meat so I never smoke pork
(even ribs) without it now.



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"Sonoran Dude" > wrote in message
. ..
> Gunner wrote:
> > "Sonoran Dude" > wrote in message
> > ...
> >> Gunner wrote:
> >>> "huck" > wrote in message
> >>> ...

> >
> >> Red sauce? Carne Asada? Red sauce is a traditional Adobada marinade.

> >
> > Yes Dude I know, a lot of Border recipes use a "London Broil" style
> > marinade ( oil, spices and some form of acetic or citric acid) in their
> > form of Asada using a plate cut ( flank, skirt or brisket cut)

especially
> > for the many and varied Fajita style dinner these days. My druthers

in
> > this style cut are similar. I like my skirt steak butterflied and
> > marinated with a Serrano, garlic,lime, parsley or cilantro, with S&P

sauce,
> > served quick grilled with a Chimichurri sauce on the side.
> >
> > However, for a grilled steak( Quick and fast and also a Carne Asada) I
> > like it quick marinated in a red chile vinegar type (recipes below) as
> > opposed to using a BBQ style sauce grilled on . When I BBQ ( Slow

and
> > Low) I use a dry rub, again with a Chile(s) base I like to marinade

a
> > Chuck eye steak ( a nice cut from the chuck but closer to the Rib so you

get
> > the Rib type steak for Chuck prices) and a flat iron steak. I first

thought
> > these were marketing gimmicks but now I like them especially for the

price.
> >
> > Back to the Red topic, try:
> >
> > Carne asada con chile guajillo:
> > http://www.pepperfool.com/recipes/me...rne_asada.html
> >

http://www.astray.com/recipes/?show=...ile%20guajillo
> > Rick Bayless has another in his books
> >
> > BTW a good flavor combo: Chiles, cumin and orange on a Chicken or Fish
> > Asada.
> >
> >

> The local butcher has a "red" puerco adobada marinade for thin steaks of
> pork butt. I'm not sure how they traditionally serve these thin cuts but
> being a gringo I threw them on a hot mesquite grill and they come out
> excellent with just a minute or two on each side. There must be a high
> sugar content in the marinade because the steaks come out beautifully
> charred. I guess since I like red sauce with pork I'll give yours a go.
> Thanks for the link.
>
> OT: You should order up some Santa Cruz red chili powder for your rubs.
> It has a mild heat that won't turn your guests away running for fluids.
> I use all Mexican spices and sugars on my dry rub with the exception of
> some semi-sweet Swedish mustard I get at the Ikea store in Tempe. Wet
> mustard slathered on and left to get dry and tacky seems to be the best
> binder for rubs and keeps the meat juicy and tasty. It may stop some of
> the salt of the rubs from drying out the meat so I never smoke pork
> (even ribs) without it now.
>

The red adobada is used primarily layered in the upside down pyramid with
flame on one side and the meat sliced as it is cooked to fill tacos. One of
the best ways to enjoy a taco! Pork is normally not used as a steak nor
cooked like carne asada. Pork is usually overcooked for obvious reasons.


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Wayne Lundberg wrote:

>>

> The red adobada is used primarily layered in the upside down pyramid with
> flame on one side and the meat sliced as it is cooked to fill tacos. One of
> the best ways to enjoy a taco! Pork is normally not used as a steak nor
> cooked like carne asada. Pork is usually overcooked for obvious reasons.
>
>


As I said, not knowing any better I grilled them... The amazing thing is
the color and the flavor. The pork is cut maybe a 1/4 inch thin so it
doesn't take long over mesquite. I've seen the traditional puerco
adobada in the deli case at Food City and it's wet and swimming in the
red sauce ready for a taco or something...

I like my pork steaks cooked medium on the grill then sit them in foil
to rest.

As you may know from my posts I rarely cook using a cook book, i'm not
bent on being traditional however I enjoy traditional preparations. I'm
a big fan of the cooking shows and learn from watching rather than
reading. I learned to flip eggs over easy watching cooks as I waited my
turn to speak to the chef selling produce as a young salesman.

The next day I went out and bought an egg pan and tried it at home...
today I'm an expert egg flipper... (-;
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"huck" > wrote in message
...
> Need a real good Marinate for Carne Asada/ thanks



Whether you are making Carne Asada or not, this is a great marinade for most
meats, especially beef. The acid from the citrus juices will tenderize the
toughest cuts of meat and the tequila will give it a very unique flavor.

INGREDIENTS:
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
PREPARATION:
Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours.


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On Mar 31, 11:47 pm, "huck" > wrote:
> Need a real good Marinate for Carne Asada/ thanks


I don't know if it still on time but here it is ine. We (my family)
use a very simple one.
In a deep bowl or cacerole I put a layer of steaks, then add some meat
softener, some Lea & Perrins Worcestershire Sauce, just a tad of curry
powder and 1 lemmons juice, repeat until you are out of steaks , try
it, I hope you like it.

Saludos!

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"Sonoran Dude" > wrote in message
. ..
> Wayne Lundberg wrote:
>
> >>

> > The red adobada is used primarily layered in the upside down pyramid

with
> > flame on one side and the meat sliced as it is cooked to fill tacos. One

of
> > the best ways to enjoy a taco! Pork is normally not used as a steak nor
> > cooked like carne asada. Pork is usually overcooked for obvious reasons.
> >
> >

>
> As I said, not knowing any better I grilled them... The amazing thing is
> the color and the flavor. The pork is cut maybe a 1/4 inch thin so it
> doesn't take long over mesquite. I've seen the traditional puerco
> adobada in the deli case at Food City and it's wet and swimming in the
> red sauce ready for a taco or something...
>
> I like my pork steaks cooked medium on the grill then sit them in foil
> to rest.
>
> As you may know from my posts I rarely cook using a cook book, i'm not
> bent on being traditional however I enjoy traditional preparations. I'm
> a big fan of the cooking shows and learn from watching rather than
> reading. I learned to flip eggs over easy watching cooks as I waited my
> turn to speak to the chef selling produce as a young salesman.
>
> The next day I went out and bought an egg pan and tried it at home...
> today I'm an expert egg flipper... (-;


One of my goals is to flip an omelet without the risk of it falling on my
head or on the floor! I envy you!




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On Apr 3, 8:27 pm, "Wayne Lundberg" >
wrote:
> "Sonoran Dude" > wrote in message
>
> . ..
>
>
>
>
>
> > Wayne Lundberg wrote:

>
> > > The red adobada is used primarily layered in the upside down pyramid

> with
> > > flame on one side and the meat sliced as it is cooked to fill tacos. One

> of
> > > the best ways to enjoy a taco! Pork is normally not used as a steak nor
> > > cooked like carne asada. Pork is usually overcooked for obvious reasons.

>
> > As I said, not knowing any better I grilled them... The amazing thing is
> > the color and the flavor. The pork is cut maybe a 1/4 inch thin so it
> > doesn't take long over mesquite. I've seen the traditional puerco
> > adobada in the deli case at Food City and it's wet and swimming in the
> > red sauce ready for a taco or something...

>
> > I like my pork steaks cooked medium on the grill then sit them in foil
> > to rest.

>
> > As you may know from my posts I rarely cook using a cook book, i'm not
> > bent on being traditional however I enjoy traditional preparations. I'm
> > a big fan of the cooking shows and learn from watching rather than
> > reading. I learned to flip eggs over easy watching cooks as I waited my
> > turn to speak to the chef selling produce as a young salesman.

>
> > The next day I went out and bought an egg pan and tried it at home...
> > today I'm an expert egg flipper... (-;

>
> One of my goals is to flip an omelet without the risk of it falling on my
> head or on the floor! I envy you!- Hide quoted text -
>
> - Show quoted text -


Hey Wayne,
I volunteer at the Elks Lodge and once a month I have an omelet bar
breakfast, I average 60 omelet flips without missing

What I do for Carne Asada: I keep it simple, I use skirt steak or
Ranchera (it's what they call it at the Carneceria) I layer meat,
green peppers, onions, orange slices, jalapenos and salt/pepper. Then
I add orange juice and let it sit overnight mmmmmmm
I bbq it for about 5 - 6 minutes, warm some tortillas add salsa and
you have a yummy meal.

We have a yearly tailgate at the Angel Stadium, this year we have 130
friends and family going. We cook lots of carne asada, bean, rice,
hot dogs/hot links, potato salad. Lots of chips and salsa. We take a
6 foot grill and cook it up.
We have lots of fun.
enjoy!

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"chilichick" > wrote in message
oups.com...
> On Apr 3, 8:27 pm, "Wayne Lundberg" >
> wrote:
> > "Sonoran Dude" > wrote in message
> >
> > . ..
> >
> >
> >
> >
> >
> > > Wayne Lundberg wrote:

> >
> > > > The red adobada is used primarily layered in the upside down pyramid

> > with
> > > > flame on one side and the meat sliced as it is cooked to fill tacos.

One
> > of
> > > > the best ways to enjoy a taco! Pork is normally not used as a steak

nor
> > > > cooked like carne asada. Pork is usually overcooked for obvious

reasons.
> >
> > > As I said, not knowing any better I grilled them... The amazing thing

is
> > > the color and the flavor. The pork is cut maybe a 1/4 inch thin so it
> > > doesn't take long over mesquite. I've seen the traditional puerco
> > > adobada in the deli case at Food City and it's wet and swimming in the
> > > red sauce ready for a taco or something...

> >
> > > I like my pork steaks cooked medium on the grill then sit them in foil
> > > to rest.

> >
> > > As you may know from my posts I rarely cook using a cook book, i'm not
> > > bent on being traditional however I enjoy traditional preparations.

I'm
> > > a big fan of the cooking shows and learn from watching rather than
> > > reading. I learned to flip eggs over easy watching cooks as I waited

my
> > > turn to speak to the chef selling produce as a young salesman.

> >
> > > The next day I went out and bought an egg pan and tried it at home...
> > > today I'm an expert egg flipper... (-;

> >
> > One of my goals is to flip an omelet without the risk of it falling on

my
> > head or on the floor! I envy you!- Hide quoted text -
> >
> > - Show quoted text -

>
> Hey Wayne,
> I volunteer at the Elks Lodge and once a month I have an omelet bar
> breakfast, I average 60 omelet flips without missing
>
> What I do for Carne Asada: I keep it simple, I use skirt steak or
> Ranchera (it's what they call it at the Carneceria) I layer meat,
> green peppers, onions, orange slices, jalapenos and salt/pepper. Then
> I add orange juice and let it sit overnight mmmmmmm
> I bbq it for about 5 - 6 minutes, warm some tortillas add salsa and
> you have a yummy meal.
>
> We have a yearly tailgate at the Angel Stadium, this year we have 130
> friends and family going. We cook lots of carne asada, bean, rice,
> hot dogs/hot links, potato salad. Lots of chips and salsa. We take a
> 6 foot grill and cook it up.
> We have lots of fun.
> enjoy!
>

Your carne asada sounds like the perfect combination to bring out the taste
in normally tasteless beef. Beef is not all that popular in south of the
Tropic of Cancer food. Pork, turkey, chicken, lamb and kid are first choice.
But damn! a Taco made from your recipe will put a smile on my face!

Wayne


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"chilichick" > wrote in message
oups.com...
> On Apr 3, 8:27 pm, "Wayne Lundberg" >
> wrote:
>> "Sonoran Dude" > wrote in message
>>
>> . ..
>>
>>
>>
>>
>>
>> > Wayne Lundberg wrote:

>>
>> > > The red adobada is used primarily layered in the upside down pyramid

>> with
>> > > flame on one side and the meat sliced as it is cooked to fill tacos.
>> > > One

>> of
>> > > the best ways to enjoy a taco! Pork is normally not used as a steak
>> > > nor
>> > > cooked like carne asada. Pork is usually overcooked for obvious
>> > > reasons.

>>
>> > As I said, not knowing any better I grilled them... The amazing thing
>> > is
>> > the color and the flavor. The pork is cut maybe a 1/4 inch thin so it
>> > doesn't take long over mesquite. I've seen the traditional puerco
>> > adobada in the deli case at Food City and it's wet and swimming in the
>> > red sauce ready for a taco or something...

>>
>> > I like my pork steaks cooked medium on the grill then sit them in foil
>> > to rest.

>>
>> > As you may know from my posts I rarely cook using a cook book, i'm not
>> > bent on being traditional however I enjoy traditional preparations. I'm
>> > a big fan of the cooking shows and learn from watching rather than
>> > reading. I learned to flip eggs over easy watching cooks as I waited my
>> > turn to speak to the chef selling produce as a young salesman.

>>
>> > The next day I went out and bought an egg pan and tried it at home...
>> > today I'm an expert egg flipper... (-;

>>
>> One of my goals is to flip an omelet without the risk of it falling on my
>> head or on the floor! I envy you!- Hide quoted text -
>>
>> - Show quoted text -

>
> Hey Wayne,
> I volunteer at the Elks Lodge and once a month I have an omelet bar
> breakfast, I average 60 omelet flips without missing
>
> What I do for Carne Asada: I keep it simple, I use skirt steak or
> Ranchera (it's what they call it at the Carneceria) I layer meat,
> green peppers, onions, orange slices, jalapenos and salt/pepper. Then
> I add orange juice and let it sit overnight mmmmmmm
> I bbq it for about 5 - 6 minutes, warm some tortillas add salsa and
> you have a yummy meal.



A very classic Tacos de Arrachera al Carbon aka fajita, using orange as the
citric acid.


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Wayne Lundberg" > wrote in message
...

>

" The red adobada is used primarily layered in the upside down pyramid with
> flame on one side and the meat sliced as it is cooked to fill tacos. One
> of the best ways to enjoy a taco! Pork is normally not used as a steak nor
> cooked like carne asada. Pork is usually overcooked for obvious reasons" .



This is an interesting passage however; the use of the word "primarily"makes
it a misnomer. Red chile Adobada is used in many marinade applications of
pork, beef as well as chicken and not just "primarily" tacos al pastor.
Ibelieve that the "upside down pyramid with flame on one side and the meat
sliced as it is cooked to fill tacos" is the vertical rotisserie or the
"Trompo" (the toy top) which Wayne is refering to? Also interesting is that
this "fusion" of the Greek Gyro or the Turk Doner was brought to Mexico in
the 1930s by Lebanese immigrants so that one is pretty far from
"TRADITIONAL" Mexican and that it is highlighted by a pineapple on top of
the top.

I also disagree that (a) "pork is not normally used as a steak or cooked
like carne asada" nor (b)" Pork is usually overcooked for obvious reasons"

(a) Pork can be and often is cooked in exactly the same manners as Beef
steaks, maybe not as rare or as a steak tartare perhaps, but Pork chops
are grilled all over the US. They are nothing but steak cuts of meat. In
the South, even Ham steaks, both fresh and cured, are grilled up all the
time.

(b) Interesting fact about the Trompo or Gyro style cooking technique is
here in the States most will not pass most health code ordinances because
the meat is not cooked to 145F internal. Some locales mandate pork must be
165 (137F is considered safe scientifically). Plus it has to be "held" to
that temp while waiting to be served. IN this method the juices of the raw
center flow out and down over the cooked outer side. Sometimes this meat
"TOP" is a coarsely ground meat(s) with spices, like a sausage if you will,
then frozen in shape and then brought out to cook as needed. Grinding meat
in itself is other set of health issues for harmful E-coli contamination.
This style is certainly not overcooked, especially when in a busy period,
hence the health code prohibition. Whether Mexico has a problem with
Trichinosis or not? I am sure their problems are similar to our problems
of people eating feral hogs and pork raised outside commercial systems. As
well, we will be exporting Live Hogs to Mexico to be slaughtered and then
reintroduced as packaged meats all with the blessing of the FDA so
apparently it is not much of a concern. You are at greater risk of colon
cancer from eating meat than getting a parasite or stomach induced disease.
Pork is way overcooked here in the States because of old stereotypical think
and now days way too lean to overcook it because of these old myths.

It is hard to translate subtle and regional differences in Recado, Adobada,
Mole and Salsa into the English vernacular, but we Gringos do it with the
gusto that we have in defining American History, in other words pretty much
from our perspective. Not to say that is good or bad, everyone needs a
reference point but traditionalist sometimes split hairs while other want to
dulterate

Back to the al Pastor, not necessarily so, now days it can mean marinated
thin sliced grilled meats thrown in a taco. Just as the definition of the
meat Carnitas is a bit fuzzy now days. I have wanted to see how many
locales in the States allow the use of a vertical rotisserie these days. I
would think Greek town in NY, Detroit, and Chicago would be, as well as
Miami may have some still operating, but that LA would be down on it because
of their Avant-Garde trends as well as would the subtle Mexican prejudice.

Dude do you have legally operated vertical rotisserie in your area? If not,
what does the butcher that makes this steak have in mind? Certainly there is
a reason he uses this cut? Personally, I think you are on the right track
by making and eating them as you do, no need for apologizes to tradition you
instinctively knew as a grill master.

some quick searches for adobada revealed:

http://www.answers.com/topic/adobada

http://recipes.chef2chef.net/recipe-...0/000136.shtml

http://www.biggreenegg.com/recipes/n...s/pork0251.htm

http://www.astray.com/recipes/?show=...rco%20adobadas ( a
Diana Kennedy recipe, BTW, I have already given Bayless' recipes for this,
Reed Hearon has some as well)

http://www.findarticles.com/p/articl...174/ai_3751156

http://www.urbanext.uiuc.edu/diabete...dobada&lang=sp
or
http://translate.google.com/translat...%26lan g%3dsp
( note the 160 F temp in this one, Uof I)




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Default marinate for Carne Asada

Wayne Lundberg wrote:

> One of my goals is to flip an omelet without the risk of it falling on my
> head or on the floor! I envy you!
>
>

It's all about the pan and avoiding the wrist. A nice fluid movement so
the egg ramps up the lip of the pan and then catching the egg where you
want it.




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"Sonoran Dude" > wrote in message
. ..
> Wayne Lundberg wrote:
>
> > One of my goals is to flip an omelet without the risk of it falling on

my
> > head or on the floor! I envy you!
> >
> >

> It's all about the pan and avoiding the wrist. A nice fluid movement so
> the egg ramps up the lip of the pan and then catching the egg where you
> want it.
>

I got 'F's' in phys-ed.... but what the heck, I've got an easy clean
floor... so... maybe Sunday.


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Default Flipping


"Wayne Lundberg" > wrote in message news:iWEQh.12936

<snip>

>> The next day I went out and bought an egg pan and tried it at home...
>> today I'm an expert egg flipper... (-;

>
> One of my goals is to flip an omelet without the risk of it falling on my
> head or on the floor! I envy you!


Nah, at the Original Pantry 9th & Figueroa streets in downtown Los Angeles, the
short order cooks "Flip a 20 inch pan of home fried potatoes with the ease of
flipping a piece of 2 eggs "over easy". There must be close to 10 Lbs. of
potatoes & they use 2 hands. In all the years of eating there I have NEVER seen
them miss so much as a potato.

If you ever get there eat at the counter.

;-)

Dimitri


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