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Post by Paws on May 30, 2005 5:24:41 GMT 12.75
TT. I'm having fancy scrambled eggs for breakfast along with a big plate of SOS on toast. Doing deviled eggs (carton is already on it's side), potato salad, cole slaw, and egg salad along with steaks and brats for lunch and dinner . Fried chicken, potato salad, slaw, green beans, mashed potatoes, corn bread, corn on the cob, tomatoes, and watermelon for tomorrow.
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Post by Two Tales on May 30, 2005 7:28:44 GMT 12.75
SOS...... is that the "Red Stuff" or white...chipped, dried or ground beef... ;D ;D ;D ;D
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Post by Paws on Jun 1, 2005 5:11:56 GMT 12.75
Today's version is ground beef with lots of onions and parsley. I like to do chipped corned beef and chipped dried beef also. All are tasty and saved me from many a hang over! ;D
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Post by Steve M on Jun 1, 2005 5:43:15 GMT 12.75
Just what do you mean, It saves you from a hang over....If I ate that much I would have a hang over,,,,Hang over the belt.. Oh wait,,,,I allready do have that... ;D ;D
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Post by Paws on Jun 3, 2005 4:32:47 GMT 12.75
Oh many a drunken airmen had their lives saved by a large serving of SOS, scrambled eggs, a tall glass of milk and 3 or 4 cups of hot steaming coffee! ;D
Let's review a bit before we continue. I'll allow some more time for questions and discussion. Think about these cooking methods and what we have talked about to this point.
Frying: to cook food in a "pan" or on a griddle using fat or oil..not to be confused with deep fat frying (which is actually boiling the food in oil)
Roast: to cook food by dry heat in an oven. in coals or heated rocks,sand etc...can also be cooked using heated forced air...
Braise: to cook using fat and small amounts of moisture in a closed pot/pan
Broil: to cook using direct heat such as over coals, exposed heating elements or low flames
Grill: see Broil: to cook on a grill...or to fry or toast on a griddle using just a smidgen of fat (grilled cheese sandwiches)
Bake: see Roast cook with dry heat
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Post by Paws on Jun 7, 2005 12:09:41 GMT 12.75
Say did anyone happen to catch the Food Network "New" cooking star selection last night? If so, did you notice what food was selected for their blind impromptu competition? Did anyone hear Flay say, "If you can't do eggs you can't cook!"? ;D
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Post by OLKoot on Jun 7, 2005 14:31:18 GMT 12.75
I caught the last hour so I missed some of the early material....sad that the guy who they said had the most technical knowledge with food was cut because he didnt have any personality.... I really think there were two others who deserved to be cut first......I liked two of the woman as well as the guy with the head of hair...I thought he had a great sense of humor to go with being fluid in his work.....
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Post by Two Tales on Jun 15, 2005 8:47:08 GMT 12.75
I didn't get to watch the show or even See any reruns (yet) ;D...if you see it mentioned again let us know...
Now on to poaching an egg...my first question for all you officianados (or how ever that's spelled) how can you eat a water logged soggy egg? I have never had one in anyplace that wasn't unless I cooked it myself...I don't put them directly in the boiling water but rather steam them in a special tray that fits one of my pans...it has cups that fit into holes in the tray and is other wise perforated like a colander. Keeps them out of the water but cooks them up nice with the yoke pink and the whites firm. it also a lot less messy to clean up ;D
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Post by OLKoot on Jun 15, 2005 12:39:39 GMT 12.75
Hey TT do they those pink eggs come from pink elephants? ....you can actually use a micro wave to sort of steam those eggs too.....you take a standard cup, put some butter in it , then crack the egg and place it in the cup....well done would be at about 40 seconds....working back therefore would be on how solid you want them....anyway, using a slotted spoon elliminates the soggy out of them eggs....
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Post by Brikatw on Jun 15, 2005 13:18:51 GMT 12.75
Just make sure you REMOVE THE EGG FROM THE SHELL before microwaving. My son, in a hurry to go hunting one morning about 4 am stuck 2 egs in the microwave for 1 1/2 minutes. By the time it had been on less than 30 seconds the eggs both exlpoded. I mean it too, exploded. Bent the hinge on the door of the oven, woke up me, the dog, little sister and worst of all, His Momma. Needless to say he made it out the door to go hunting(or get away from Momma) in less time than it took to explode 2 eggs ;D. I still laugh about that. Now back to basics, Paws, Why is the egg carton on it's side?
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Post by OLKoot on Jun 16, 2005 4:28:02 GMT 12.75
If I remember correctly, when you put the egg box on its side, it places the yoke in the center of the egg and as its cooked, there will develope sort of an air bubble in the tip and thats the point to hit when you crack the egg....
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Post by Paws on Jun 21, 2005 4:16:08 GMT 12.75
Well I guess it must be time! ;D Get yourself a nice non-reactive pan big enough to hold a quart of water or so and bring it to a full boil. Add one Tablespoon of vinegar. Turn off the heat. Using a wide spoon or spatula practice developing a "whirlpool" in the center of the pan by stirring the boiling water around in a circular motion until it is spinning very quickly. Withdraw the stirring implement and observe how long the whirlpool continues to spin. Practice this until you can get at least a spin duration of four to five seconds. When this is achieved; crack an egg and spill the contents into a small shallow dish. Set your whirlpool in motion and as quickly as you can remove the stirring implement and gently slip the egg into the center of the vortex. You will notice that the spin causes the egg to gather in a nice round ball. The vinegar helps to gather and set the albumin occluding water penetration and helping to shape the egg. After the egg is set allow it to continue to cook undisturbed. Cook to your desired result from a soft boiled stage 1 minute or less to hard boiled at about 3 minutes. Gently lift the egg from the pan using a slotted spoon and if desired dress the edges by trimming with kitchen shears. Remember that the egg will continue to cook for a bit so some practice in timing to achieve the desired end product is required.
Since you can cook only one egg at a time using this method you may wish to serve them to your guests individually or hold in a covered bowl. Remember to reignite the heat and return the water to a boil for each new egg. ;D
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Post by Paws on Jun 21, 2005 4:47:40 GMT 12.75
Next let's do baked or "schirred" eggs. Any volunteers? ;D
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Post by Paws on Jun 21, 2005 4:50:50 GMT 12.75
Just what do you mean, It saves you from a hang over....If I ate that much I would have a hang over,,,,Hang over the belt.. Oh wait,,,,I allready do have that... ;D ;D Way too late to save me from that hangover!
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Post by OLKoot on Jun 28, 2005 3:20:39 GMT 12.75
LOW CARB BAKED EGGS IN CREAM
6 eggs 6 T cream 1 tsp salt
Break eggs into individual dishes or into a baking dish from which the eggs can be served. Spinkle the eggs with salt and pour cream over them.
If a large dish is used, a little more cream will be needed. The cream should cover the eggs.
Set the dish in hot water and place in a moderate oven.
Bake slowly until a desired degree of firmness is reached which will take about 10 minutes.
BAKED EGGS
Hard boil the eggs and cut into slices. Put a layer of eggs in a baking-dish well buttered, then add bread-crumbs with pieces of butter throughout. Season with salt and pepper and cover the top with crumbs and grated cheese and bake a rich brown.
EGG & CHEESE BAKE
6 eggs 1 c. milk 1/2 c. flour 1 tsp. baking powder 1 c. cottage cheese 1/8 tsp. seasoned salt 1 cube butter, cut in sm. pieces 1 lb. Jack cheese, cubed 1 (3 oz.) pkg. cream cheese, cut up Seasoned pepper Parsley & green onions for garnish 13 x 9 inch glass baking dish
Preheat oven to 350 degrees. 1. In large mixing bowl beat eggs and milk. Continue to beat in flour, baking powder, cottage cheese and salt until well blended.
2. Evenly dot or distribute butter, cheese and cream cheese over bottom of baking dish.
3. Pour eggs and milk mixture over butter and cheese. Sprinkle lightly with seasoned pepper.
4. Bake at 350 degrees for 1 hour or until mixture is set and is somewhat brown on top. Serve warm and garnish if desired with chopped parsley and green onions. Serves 6-8.
BAKED EGGS - A.M. CASSEROLE
1/2 c. butter 1 sm. can Ortega chilies, diced 1 lb. Jack cheese, grated 1 pt. cottage cheese 12 eggs 6 drops Tabasco 1/2 c. flour 1 tsp. baking powder
Melt butter, put 1/2 in 9"x13" dish. Beat eggs. Add other ingredients, including rest of the butter. Pour into baking dish, cover and bake 15 minutes at 350 degrees. Uncover and bake 15 minutes more or until firm. Can be prepared night before and reheated. Great for Christmas or Easter morning. May serve with salsa.
EGG BAKE
1 dozen eggs, slightly beaten 1 lb. Monterey Jack cheese, shredded 2 c. diced ham 1/2 c. flour 1 tsp. baking powder 1/4 c. melted butter 1 pt. sm. curd cottage cheese 1/4 c. butter
Combine slightly beaten eggs, cheese and ham. Add flour and baking powder. Add 1/4 cup melted butter and cottage cheese. Melt 1/4 cup butter in bottom of 9"x13" pan and add egg mixture. Bake 40 to 45 minutes at 400 degrees.
Baked Eggs and Mushrooms in Ham Crisps 3/4 pound mushrooms, finely chopped 1/4 cup finely chopped shallot or onion 2 tablespoons unsalted butter 1/2 teaspoon Lawrey's seasoned salt or salt 1/4 teaspoon black pepper 3 tablespoons crème fraiche or sour cream 1 tablespoon finely chopped fresh tarragon 12 slices Virginia ham or honey ham (without holes) 12 medium eggs Fresh whole tarragon leaves (for garnish) Triangles of buttered toast
Preheat oven to 350° F. Lightly oil a 12-cup muffin tin. In a large heavy frying pan over medium-high heat, saute mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes or until mushrooms are tender and liquid they give off is evaporated. Remove from heat and stir in crème fraiche and tarragon.
To Assemble, fit 1 slice of ham into each prepared muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each.
Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Season eggs with additional salt and pepper. Remove eggs (with ham) from muffin cups carefully, using 2 spoons or small spatulas, and place on individual serving plates. Garnish with tarragon leaves triangles of buttered toast leaned on the cups to dip in the yolk as desired. Serve two eggs per person.
Makes 6 servings.
Eggs Sur Le Plat
8 slices bacon, room temperature 8 eggs , room temperature 4 teaspoons butter Salt and pepper
Preheat oven to 375 degrees F. Generously grease custard cups, muffin cups, or small ramekins. Arrange bacon slices on a non-stick baking sheet. Bake for 10 to 15 minutes (depending on thickness of bacon) or until the bacon browns very slightly without becoming crisp or burned. Remove from oven and pat off excess grease with a paper towel. While the bacon is still hot (it will harden as it cools and become unmanageable), wrap the inside of each cup with bacon slices.
Reduce oven temperature to 350 degrees F. Into a small dish, break one egg at a time; pour into prepared bacon-lined cup. Repeat with all eggs. Dot each cup with 1/2 teaspoon butter.
Bake 12 to 15 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove from oven and very gently unmold eggs onto individual serving plates. Season with salt and pepper and serve hot.
Makes 8 servings.
Eggs Sur Le Plat - Nutritional Information
I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen. Item Amount Fat Grams Calories WW Points bacon 8 slices 24 291 8 eggs, large 8 56 760 20 butter 4 teaspoons 16 132 4 Recipe Totals 96 1183 32 Recipe Makes 8 servings
Per Serving - 12 Fat grams, 148 calories, 4 WW points
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Post by Paws on Jun 28, 2005 4:37:55 GMT 12.75
An impressive list of recipes; but, How do you bake eggs? ;D For those who really don't have a clue, look more closely at Steven's recipes and get a sheet of paper and make a "T" list. On one side list all the things you see that are common to all of the recipes and on the other list what appear to be "unique" items peculiar to only one or a few of the recipes. Then let's discuss these "T" lists.
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Post by OLKoot on Jun 28, 2005 10:01:30 GMT 12.75
Common.... eggs salt & pepper flour a variety of cheese...jack cheese being dominent baking powder
"T"..... jalapenos bacon bacon ham lawerys seasoning creme fraish tarragon leaves tobasco ortega chili's pepper parsley cream cheese green onions
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Post by Paws on Jun 29, 2005 7:55:59 GMT 12.75
Try thinking a bit more "event" or "situation" oriented rather than noun oriented. ;D For instance; if I were to say "added moisture" whichside of the "T" would that go?
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Post by OLKoot on Jun 29, 2005 8:02:58 GMT 12.75
OOOOPPPPSSS, why you got to do dat...I worked hard on that answer....wazzzupppp wit dat???
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Post by Mars on Jun 29, 2005 9:59:46 GMT 12.75
"T"? Moisture goes in the cup. ;D
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