What's YOUR best way to make Poached Eggs? I have never eaten them
and want to find a good, tried and true recipe. Any ideas?

Thanks in advance!

In article .com>,
says...
> What's YOUR best way to make Poached Eggs? I have never eaten them
> and want to find a good, tried and true recipe. Any ideas?
>
> Thanks in advance!
>
>

Get a set of these guys:

http://www.vermontcountrystore.com/j...p?itemID=30274
&itemType=PRODUCT&searchid=inceptor

Recommended by Julia Child, they work perfectly and create great poached
eggs.

--
Peter Aitken

In article >,
Peter A > wrote:

> In article .com>,
> says...
> > What's YOUR best way to make Poached Eggs? I have never eaten them
> > and want to find a good, tried and true recipe. Any ideas?

> Get a set of these guys:
>
> http://www.vermontcountrystore.com/j...p?itemID=30274
> &itemType=PRODUCT&searchid=inceptor
>
> Recommended by Julia Child, they work perfectly and create great poached
> eggs.

What great timing... thank you so much for posting that. Only this
morning I was thinking I'd like to have a poached egg for breakfast now
and then. Maybe on a little bed of stir-fried spinach & garlic or on
top of of bit of hash made from the previous evening's dinner--- except,
of course, for the watery egg mess in the poaching pan. And there you
are with the perfect solution! I'm off to order a couple right now

Emma

In article .com>,
wrote:

> What's YOUR best way to make Poached Eggs? I have never eaten them
> and want to find a good, tried and true recipe. Any ideas?
>
> Thanks in advance!

I like them best water poached.

Break two eggs into a bowl, set aside.

Bring a small pot of water to a boil then stir it until you get a good
whirlpool going then carefully add the eggs into the center. The
whirling keeps them from sticking initially.

Turn heat down to a simmer and let cook for 1 to 3 minutes depending on
how hard you like the yolk.

Serve on top of a toasted, buttered English Muffin.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 28 Feb 2007 20:55:29 -0600, Omelet > wrote:

>In article .com>,
> wrote:
>
>> What's YOUR best way to make Poached Eggs? I have never eaten them
>> and want to find a good, tried and true recipe. Any ideas?
>>
>> Thanks in advance!
>
>I like them best water poached.

Actually, I considered the only way to do it properly until this post
and the admonition about my reply. I did a little research and found
you can poach them in multiple liquids - stock, milk, etc. Still, I
still think the traditional method of acidified water is the what I will
stick with.

In article >,
says...
> > Get a set of these guys:
> >
> > http://www.vermontcountrystore.com/j...p?itemID=30274
> > &itemType=PRODUCT&searchid=inceptor
> >
> > Recommended by Julia Child, they work perfectly and create great poached
> > eggs.
>
> What great timing... thank you so much for posting that. Only this
> morning I was thinking I'd like to have a poached egg for breakfast now
> and then. Maybe on a little bed of stir-fried spinach & garlic or on
> top of of bit of hash made from the previous evening's dinner--- except,
> of course, for the watery egg mess in the poaching pan. And there you
> are with the perfect solution! I'm off to order a couple right now
>
> Emma
>

A quick burst of Pam will prevent the eggs from sticking to them (if
that's a problem).

--
Peter Aitken

In article >,
Peter A > wrote:

> A quick burst of Pam will prevent the eggs from sticking to them (if
> that's a problem).

Thanks! Last I read, PAM has wheat in it but I'll just use a little
olive oil on them instead. I see that PAM is a ConAgra product. Seems
like pretty soon there'll be just one big company that produces
everything--- ConAllgra maybe.

Emma

"Emma Thackery" > wrote in message
...
> In article >,
> Peter A > wrote:
>
>> A quick burst of Pam will prevent the eggs from sticking to them (if
>> that's a problem).
>
> Thanks! Last I read, PAM has wheat in it but I'll just use a little
> olive oil on them instead. I see that PAM is a ConAgra product. Seems
> like pretty soon there'll be just one big company that produces
> everything--- ConAllgra maybe.
>
> Emma


What does your intuition tell you about a product like PAM containing wheat?
It should tell you enough to read the labels.

PAM Original, UPC code 64144-03103.
Ingredients: Canola oil, grain alcohol, soy lecithin, propellant.

Now, if you go to their web site, you'd find this:

Is PAM® gluten-free? Original PAM®, Butter Flavor PAM®, and Olive Oil PAM®
do not contain any ingredients derived from wheat products. However, PAM®
For Baking is not gluten-free as it contains real flour, which is derived
from wheat.

In article >,
"JoeSpareBedroom" > wrote:

> "Emma Thackery" > wrote in message
> ...
> > In article >,

> > Thanks! Last I read, PAM has wheat in it but I'll just use a little
> > olive oil on them instead. I see that PAM is a ConAgra product. Seems
> > like pretty soon there'll be just one big company that produces
> > everything--- ConAllgra maybe.
>
> What does your intuition tell you about a product like PAM containing wheat?
> It should tell you enough to read the labels.

With all due respect, you seem to have no conception of how many items
that you'd never suspect that have gluten in them. My experience with
this type of product tells me that a spray like PAM could very well have
wheat in it since that is true historically. So when I saw that on a
recent trusted list, I took it as fact. I don't think there's anything
wrong with my intuition either. If you have no experience with a
gluten-free diet, then "intuition" would definitely not be a good basis
for shopping.

> PAM Original, UPC code 64144-03103.
> Ingredients: Canola oil, grain alcohol, soy lecithin, propellant.
>
> Now, if you go to their web site, you'd find this:
>
> Is PAM® gluten-free? Original PAM®, Butter Flavor PAM®, and Olive Oil PAM®
> do not contain any ingredients derived from wheat products. However, PAM®
> For Baking is not gluten-free as it contains real flour, which is derived
> from wheat.

Well the last info I had on it (from my celiac list) said it had wheat
in it so I guess that is outdated. It's very hard to keep up with the
constant changes so I go the route of almost no highly processed foods.
You feel safe buying a product and then suddenly one day you get a
horrible reaction and are sick for days. Your risk of getting lymphoma
goes up another couple of clicks and you feel like maybe another few
weeks has been cut from your life span. Then you have to think about
all the foods you ate in at least the last 24 hours--- all of them you
thought to be gluten free. And then you discover it was the previously
gluten-free sausage (or whatever) that suddenly has barley malt in it.
Since barley is not wheat, it need not be singled out in the list of
ingredients as an allergen (not that celiac is an allergy mind you). So
you have to read all the ingredients for every product you buy each and
every single time you go to the grocery store. Talk about turning a
little trip to the grocery into a whole morning! And furthermore,
despite the labeling laws, lots of companies somehow get around that and
since meats fall under USDA (not FDA) they are not covered.

Larger companies like ConAgra, ADM, Kraft/Altria change the food
formulas & ingredients very often. Their lists of ingredients often
number in the dozens. So it is often easiest to simply avoid them
whenever possible. By way of example, look at Lean Cuisine which has
over 100 different frozen entrees. Yet only 2, at my last look, were
gluten free.

And by the way, not to be sarcastic, but you cannot read a label when
you don't have the product. You can only read labels of things you have
in your pantry or see at the grocery.

Emma

"Emma Thackery" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Emma Thackery" > wrote in message
>> ...
>> > In article >,
>
>> > Thanks! Last I read, PAM has wheat in it but I'll just use a little
>> > olive oil on them instead. I see that PAM is a ConAgra product. Seems
>> > like pretty soon there'll be just one big company that produces
>> > everything--- ConAllgra maybe.
>>
>> What does your intuition tell you about a product like PAM containing
>> wheat?
>> It should tell you enough to read the labels.
>
> With all due respect, you seem to have no conception of how many items
> that you'd never suspect that have gluten in them. My experience with
> this type of product tells me that a spray like PAM could very well have
> wheat in it since that is true historically. So when I saw that on a
> recent trusted list, I took it as fact. I don't think there's anything
> wrong with my intuition either. If you have no experience with a
> gluten-free diet, then "intuition" would definitely not be a good basis
> for shopping.
>
>> PAM Original, UPC code 64144-03103.
>> Ingredients: Canola oil, grain alcohol, soy lecithin, propellant.
>>
>> Now, if you go to their web site, you'd find this:
>>
>> Is PAM® gluten-free? Original PAM®, Butter Flavor PAM®, and Olive Oil
>> PAM®
>> do not contain any ingredients derived from wheat products. However, PAM®
>> For Baking is not gluten-free as it contains real flour, which is derived
>> from wheat.
>
> Well the last info I had on it (from my celiac list) said it had wheat
> in it so I guess that is outdated. It's very hard to keep up with the
> constant changes so I go the route of almost no highly processed foods.
> You feel safe buying a product and then suddenly one day you get a
> horrible reaction and are sick for days. Your risk of getting lymphoma
> goes up another couple of clicks and you feel like maybe another few
> weeks has been cut from your life span. Then you have to think about
> all the foods you ate in at least the last 24 hours--- all of them you
> thought to be gluten free. And then you discover it was the previously
> gluten-free sausage (or whatever) that suddenly has barley malt in it.
> Since barley is not wheat, it need not be singled out in the list of
> ingredients as an allergen (not that celiac is an allergy mind you). So
> you have to read all the ingredients for every product you buy each and
> every single time you go to the grocery store. Talk about turning a
> little trip to the grocery into a whole morning! And furthermore,
> despite the labeling laws, lots of companies somehow get around that and
> since meats fall under USDA (not FDA) they are not covered.
>
> Larger companies like ConAgra, ADM, Kraft/Altria change the food
> formulas & ingredients very often. Their lists of ingredients often
> number in the dozens. So it is often easiest to simply avoid them
> whenever possible. By way of example, look at Lean Cuisine which has
> over 100 different frozen entrees. Yet only 2, at my last look, were
> gluten free.
>
> And by the way, not to be sarcastic, but you cannot read a label when
> you don't have the product. You can only read labels of things you have
> in your pantry or see at the grocery.
>
> Emma


Your trusted list must've mentioned only the baking version of the product.
For the other versions, there would be no logical reason for them to contain
wheat products.

In article >,
says...
> >
> > And by the way, not to be sarcastic, but you cannot read a label when
> > you don't have the product. You can only read labels of things you have
> > in your pantry or see at the grocery.
> >
> > Emma
>
>
> Your trusted list must've mentioned only the baking version of the product.
> For the other versions, there would be no logical reason for them to contain
> wheat products.
>

Now that's just plain dumb. The question is not whether there is a
"logical reason" for them to contain wheat products (a meaningless idea
at best) but whether they in fact do or do not contain wheat products.
--
Peter Aitken

"Peter A" > wrote in message
...
> In article >,
> says...
>> >
>> > And by the way, not to be sarcastic, but you cannot read a label when
>> > you don't have the product. You can only read labels of things you
>> > have
>> > in your pantry or see at the grocery.
>> >
>> > Emma
>>
>>
>> Your trusted list must've mentioned only the baking version of the
>> product.
>> For the other versions, there would be no logical reason for them to
>> contain
>> wheat products.
>>
>
> Now that's just plain dumb. The question is not whether there is a
> "logical reason" for them to contain wheat products (a meaningless idea
> at best) but whether they in fact do or do not contain wheat products.
> --
> Peter Aitken


OK. Maybe I'm the only person on earth who would not believe a "trusted
list" of products with gluten, which claimed that PAM contained wheat. I'm
the only person on earth who would look further than that list. So sue me.

In article >,
"JoeSpareBedroom" > wrote:

> Your trusted list must've mentioned only the baking version of the product.

Nope, it said regular old PAM. The change must be recent. This product
has gone back & forth from what I've read.

> For the other versions, there would be no logical reason for them to contain
> wheat products.

Logic? When did logic, as it relates to consumer health and welfare
anyway, ever become relevant in the production of highly processed
foods? Wheat, in particular, is in almost all processed foods and many
food products because it is used so often as a filler and or binder.

Like I said before, you seem to have no idea how often wheat or other
glutens (gliadin proteins to be specific) are contained in food products
you'd never suspect. Gluten (mostly wheat) is commonly found in many
(if not most) of the following food items: ketchup, spaghetti sauce,
mustard, blue cheese, salad dressing, almost all frozen meals--not just
the ones with pasta, beer, tomato sauce, flavored milks, ice cream, Rice
Crispies, Corn Flakes, chocolate and other candies, canned soups,
processed cheeses, and many more. The more obvious ones are of course,
breads, pastas, and cereals.

And here are a few of the common ingredients that sometimes, often or
always have gluten that most people would never suspect: malt, natural
flavorings, MSG, maltodextrin, hydrolyzed vegetable protein (hvp),
hydrolyzed plant protein, dextrin, caramel color, artificial flavoring,
vitamins, vegetable starch, textured vegetable protein, soy sauce,
shoyu, tamari, mustard powder, rice malt, miso, malt vinegar, malt
flavoring, kamut, hydroxypropyltrimonium, spelt, gum base, ground
spices, groats, graham flour, germ, fu, filler, farina graham,
Dextrimaltose, coloring, Brewer's yeast, cereal binding, bran, barley
malt, Artificial Color 4, Amp-Isostearoyl, mirin, koji, vegetable gum,
stabilizers, emulsifiers, and flavorings.

In article >,
"JoeSpareBedroom" > wrote:

> "Peter A" > wrote in message
> ...
> > In article >,
> > says...
> >> >
> >> > And by the way, not to be sarcastic, but you cannot read a label
> >> > when you don't have the product. You can only read labels of
> >> > things you have in your pantry or see at the grocery.
> >>
> >> Your trusted list must've mentioned only the baking version of the
> >> product. For the other versions, there would be no logical reason
> >> for them to contain wheat products.
> >
> > Now that's just plain dumb. The question is not whether there is a
> > "logical reason" for them to contain wheat products (a meaningless
> > idea at best) but whether they in fact do or do not contain wheat
> > products. -- Peter Aitken
>
> OK. Maybe I'm the only person on earth who would not believe a
> "trusted list" of products with gluten, which claimed that PAM
> contained wheat. I'm the only person on earth who would look further
> than that list. So sue me.

Try taking the exorbitant amount of time to carefully read the
ingredient lists on every single food product you want to buy (whether
you've bought it before or not) and you'll start relying on your
"trusted list" much more often.

"Emma Thackery" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Peter A" > wrote in message
>> ...
>> > In article >,
>> > says...
>> >> >
>> >> > And by the way, not to be sarcastic, but you cannot read a label
>> >> > when you don't have the product. You can only read labels of
>> >> > things you have in your pantry or see at the grocery.
>> >>
>> >> Your trusted list must've mentioned only the baking version of the
>> >> product. For the other versions, there would be no logical reason
>> >> for them to contain wheat products.
>> >
>> > Now that's just plain dumb. The question is not whether there is a
>> > "logical reason" for them to contain wheat products (a meaningless
>> > idea at best) but whether they in fact do or do not contain wheat
>> > products. -- Peter Aitken
>>
>> OK. Maybe I'm the only person on earth who would not believe a
>> "trusted list" of products with gluten, which claimed that PAM
>> contained wheat. I'm the only person on earth who would look further
>> than that list. So sue me.
>
> Try taking the exorbitant amount of time to carefully read the
> ingredient lists on every single food product you want to buy (whether
> you've bought it before or not) and you'll start relying on your
> "trusted list" much more often.


Emma! Humor me for a moment and answer these two questions!

1) Consider a bottle of canola oil. On the label, it says "Canola Oil". Not
the ingredient list, but the front label. Without looking at the
ingredients, how likely is it that it contains wheat?

2) Next: Before today, did you even know there was a special version of PAM
just for baking, one which contained wheat flour?

"Emma Thackery" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> Your trusted list must've mentioned only the baking version of the
>> product.
>
> Nope, it said regular old PAM. The change must be recent. This product
> has gone back & forth from what I've read.

I got curious and e-mailed them about the history of the original PAM
flavor. We'll see.




>> For the other versions, there would be no logical reason for them to
>> contain
>> wheat products.
>
> Logic? When did logic, as it relates to consumer health and welfare
> anyway, ever become relevant in the production of highly processed
> foods? Wheat, in particular, is in almost all processed foods and many
> food products because it is used so often as a filler and or binder.
>
> Like I said before, you seem to have no idea how often wheat or other
> glutens (gliadin proteins to be specific) are contained in food products
> you'd never suspect. Gluten (mostly wheat) is commonly found in many
> (if not most) of the following food items: ketchup, spaghetti sauce,
> mustard, blue cheese, salad dressing, almost all frozen meals--not just
> the ones with pasta, beer, tomato sauce, flavored milks, ice cream, Rice
> Crispies, Corn Flakes, chocolate and other candies, canned soups,
> processed cheeses, and many more. The more obvious ones are of course,
> breads, pastas, and cereals.
>
> And here are a few of the common ingredients that sometimes, often or
> always have gluten that most people would never suspect: malt, natural
> flavorings, MSG, maltodextrin, hydrolyzed vegetable protein (hvp),
> hydrolyzed plant protein, dextrin, caramel color, artificial flavoring,
> vitamins, vegetable starch, textured vegetable protein, soy sauce,
> shoyu, tamari, mustard powder, rice malt, miso, malt vinegar, malt
> flavoring, kamut, hydroxypropyltrimonium, spelt, gum base, ground
> spices, groats, graham flour, germ, fu, filler, farina graham,
> Dextrimaltose, coloring, Brewer's yeast, cereal binding, bran, barley
> malt, Artificial Color 4, Amp-Isostearoyl, mirin, koji, vegetable gum,
> stabilizers, emulsifiers, and flavorings.


So, if you eat some Heinz ketchup, do you get sick? The only suspect on the
label is "natural flavoring".

Gulden's mustard: Vinegar, mustard seed, salt, spices and turmeric. Maybe
this should be your mustard. No wheat here.

In article >,
"JoeSpareBedroom" > wrote:

> "Emma Thackery" > wrote in message
> ...

Joe said:
> >> OK. Maybe I'm the only person on earth who would not believe a
> >> "trusted list" of products with gluten, which claimed that PAM
> >> contained wheat. I'm the only person on earth who would look further
> >> than that list. So sue me.
> >
> > Try taking the exorbitant amount of time to carefully read the
> > ingredient lists on every single food product you want to buy (whether
> > you've bought it before or not) and you'll start relying on your
> > "trusted list" much more often.
>
> Emma! Humor me for a moment and answer these two questions!
>
> 1) Consider a bottle of canola oil. On the label, it says "Canola Oil". Not
> the ingredient list, but the front label. Without looking at the
> ingredients, how likely is it that it contains wheat?

We're not talking about a bottle of canola oil. We're talking about a
much more highly processed spray (of God-knows-what for the
uninitiated). Moreover, we're talking about a person--- me--- that has
not used very many processed foods in the last few years. I also never
use canola oil btw. I use olive oil mainly.

What it seems you're attempting to say is that my "intuition" should
have told me that PAM, a highly processed food product in a spray can,
would have no wheat because canola oil has no wheat in it. That is an
error in logic. First of all, I had no idea that PAM was even made of
canola oil. I don't have any, nor have I ever used it. So how would I
even relate it to canola oil?

Second, just because a food seems like it would inherently have few
additives, you simply cannot make such an assumption. Those of us for
whom wheat is a dangerous toxin have learned that lesson the hard way.
Even salt has anti-caking agents and, sometimes, iodine in it. Oats,
another food with usually no other named ingredients, are restricted for
most people with celiac because those grown in the US are always
contaminated with wheat. And you won't find that on the label either.
There are many more.

> 2) Next: Before today, did you even know there was a special version of PAM
> just for baking, one which contained wheat flour?

I object; you're badgering the wtiness! Before today, I knew almost
nothing about PAM other than it was a cooking spray. I looked at my GF
list and when it said PAM (only one listing) was not gluten free, I
decided to go with plain old olive oil. And besides, I'm not real big
on foods in spray cans anyway. So shoot me.

Emma

Emma wrote on Thu, 01 Mar 2007 14:01:44 -0600:

??>> Your trusted list must've mentioned only the baking
??>> version of the product.


ET> Like I said before, you seem to have no idea how often
ET> wheat or other glutens (gliadin proteins to be specific)
ET> are contained in food products you'd never suspect. Gluten
ET> (mostly wheat) is commonly found in many (if not most) of
ET> the following food items: ketchup, spaghetti sauce,
mustard,
ET> blue cheese, salad dressing, almost all frozen meals--not
ET> just the ones with pasta, beer, tomato sauce, flavored
ET> milks, ice cream, Rice Crispies, Corn Flakes, chocolate and
ET> other candies, canned soups, processed cheeses, and many
ET> more. The more obvious ones are of course, breads, pastas,
ET> and cereals.

I am puzzled by this. I can't argue that people can be
intolerant of gluten and I don't know how much is needed to
trigger a reaction. It's hard to believe that much gluten would
be present in blue cheese or even beer, especially light colored
lagers, but I guess one has to read the list of ingredients
carefully.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"Emma Thackery" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Emma Thackery" > wrote in message
>> ...
>
> Joe said:
>> >> OK. Maybe I'm the only person on earth who would not believe a
>> >> "trusted list" of products with gluten, which claimed that PAM
>> >> contained wheat. I'm the only person on earth who would look further
>> >> than that list. So sue me.
>> >
>> > Try taking the exorbitant amount of time to carefully read the
>> > ingredient lists on every single food product you want to buy (whether
>> > you've bought it before or not) and you'll start relying on your
>> > "trusted list" much more often.
>>
>> Emma! Humor me for a moment and answer these two questions!
>>
>> 1) Consider a bottle of canola oil. On the label, it says "Canola Oil".
>> Not
>> the ingredient list, but the front label. Without looking at the
>> ingredients, how likely is it that it contains wheat?
>
> We're not talking about a bottle of canola oil. We're talking about a
> much more highly processed spray (of God-knows-what for the
> uninitiated). Moreover, we're talking about a person--- me--- that has
> not used very many processed foods in the last few years. I also never
> use canola oil btw. I use olive oil mainly.
>
> What it seems you're attempting to say is that my "intuition" should
> have told me that PAM, a highly processed food product in a spray can,
> would have no wheat because canola oil has no wheat in it. That is an
> error in logic. First of all, I had no idea that PAM was even made of
> canola oil. I don't have any, nor have I ever used it. So how would I
> even relate it to canola oil?
>
> Second, just because a food seems like it would inherently have few
> additives, you simply cannot make such an assumption. Those of us for
> whom wheat is a dangerous toxin have learned that lesson the hard way.
> Even salt has anti-caking agents and, sometimes, iodine in it. Oats,
> another food with usually no other named ingredients, are restricted for
> most people with celiac because those grown in the US are always
> contaminated with wheat. And you won't find that on the label either.
> There are many more.
>
>> 2) Next: Before today, did you even know there was a special version of
>> PAM
>> just for baking, one which contained wheat flour?
>
> I object; you're badgering the wtiness! Before today, I knew almost
> nothing about PAM other than it was a cooking spray. I looked at my GF
> list and when it said PAM (only one listing) was not gluten free, I
> decided to go with plain old olive oil. And besides, I'm not real big
> on foods in spray cans anyway. So shoot me.
>
> Emma

I don't like the sprays that much either, but I keep a can around in case
Jamie Lee Curtis ever shows up, and I want to make her all shiny.

Where did this trusted list of yours come from? I'd love to see it.

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
. ..
> Emma wrote on Thu, 01 Mar 2007 14:01:44 -0600:
>
> ??>> Your trusted list must've mentioned only the baking
> ??>> version of the product.
>
>
> ET> Like I said before, you seem to have no idea how often
> ET> wheat or other glutens (gliadin proteins to be specific)
> ET> are contained in food products you'd never suspect. Gluten
> ET> (mostly wheat) is commonly found in many (if not most) of
> ET> the following food items: ketchup, spaghetti sauce, mustard,
> ET> blue cheese, salad dressing, almost all frozen meals--not
> ET> just the ones with pasta, beer, tomato sauce, flavored
> ET> milks, ice cream, Rice Crispies, Corn Flakes, chocolate and
> ET> other candies, canned soups, processed cheeses, and many
> ET> more. The more obvious ones are of course, breads, pastas,
> ET> and cereals.
>
> I am puzzled by this. I can't argue that people can be intolerant of
> gluten and I don't know how much is needed to trigger a reaction. It's
> hard to believe that much gluten would be present in blue cheese or even
> beer, especially light colored lagers, but I guess one has to read the
> list of ingredients carefully.
>
> James Silverton
> Potomac, Maryland


I'm not surprised by the presence of gluten in odd places. But, I view of
people is contaminated by my son, who has a habit of saying "That's
interesting. I'm gonna investigate further because that doesn't make sense".
If the hand of god came out of the clouds and told him something, he'd ask
for proof. When people don't think this way, I take them to court. Like
Emma. :-)

Peter wrote on Wed, 28 Feb 2007 17:56:39 -0500:

PA> In article
PA> .com>,
PA> says...
??>> What's YOUR best way to make Poached Eggs? I have never
??>> eaten them and want to find a good, tried and true recipe.
??>> Any ideas?
??>>
??>> Thanks in advance!
??>>
PA> Get a set of these guys:

PA> http://www.vermontcountrystore.com/j...p?itemID=30274
PA> &itemType=PRODUCT&searchid=inceptor

PA> Recommended by Julia Child, they work perfectly and create
PA> great poached eggs.

Forgive me if these methods have been suggested before but I
seem to remember Julia Child poaching eggs by stirring simmering
water into a vortex and then dropping a single egg from a spoon.
I also seem to remember her suggesting adding a table spoon or
two of vinegar to the water to quickly coagulate the outside.
You can't taste the vinegar and you can do 3-4 eggs at once in
water simmering in a frying pan.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

In article >,
"James Silverton" <not.jim.silverton.at.comcast.not> wrote:

> Emma wrote on Thu, 01 Mar 2007 14:01:44 -0600:
>
> ET> Like I said before, you seem to have no idea how often ET> wheat
> or other glutens (gliadin proteins to be specific) ET> are contained
> in food products you'd never suspect. Gluten ET> (mostly wheat) is
> commonly found in many (if not most) of ET> the following food
> items: ketchup, spaghetti sauce, mustard, ET> blue cheese, salad
> dressing, almost all frozen meals--not ET> just the ones with pasta,
> beer, tomato sauce, flavored ET> milks, ice cream, Rice Crispies,
> Corn Flakes, chocolate and ET> other candies, canned soups,
> processed cheeses, and many ET> more. The more obvious ones are of
> course, breads, pastas, ET> and cereals.
>
> I am puzzled by this. I can't argue that people can be intolerant of
> gluten and I don't know how much is needed to trigger a reaction.
> It's hard to believe that much gluten would be present in blue cheese
> or even beer, especially light colored lagers, but I guess one has to
> read the list of ingredients carefully.

There is a great deal of research going on right now because only a
decade ago, celiac was considered a rare disease in the US. Now the
incidence is rapidly approaching 1 in 100 persons. The most current
thinking by some scientists is that there is a spectrum of gluten
sensitive conditions ranging from gluten intolerance, wheat allergy to
celiac sprue. They do not know what is causing the increase but it is a
very serious problem.

Celiac is a genetically acquired auto-immune condition in which the body
has a toxic reaction to even the most minute amounts of gluten. By
amount, we're talking molecular level here....parts per million. The
FDA has recommended setting the limit at 20 parts per million though
this has not been finalized and is only a guess. Gluten is a generic
term for the gliadin protein molecule which is found in all forms of
wheat including triticale, spelt, rye, kamut, etc, as well as barley.
Some people with celiac also react to uncontaminated oats. Buckwheat is
a gluten free grass, not a true wheat.

Almost all beer contains large amounts of wheat or barley though there
are a few sorgum based, gluten-free lagers now. The color of the lager
is irrelevant with regard to gluten. Blue cheese mold is often, but not
always, cultured on wheat bread. And that is more than enough to cause
a reaction. It is very difficult to find gluten-free blue cheese.
Practically speaking, only a grain or two of wheat flour dust are enough
to cause reactions in some people.

With celiac, any reaction is a serious toxic reaction that causes
serious physical damage. The body reacts to gluten as a virus, first
attacking the small intestine causing severe injury and
nutritional/malabsorption problems. If the condition goes untreated for
long periods of time, which is usually the case, the immune system
starts attacking other organs in addition to the small intestine. This
is because the gliadin molecules easily transverse right into the
bloodstream where they are carried all over the body where they can
attach to other tissues.

Other auto-immune diseases (diabetes, rheumatoid arthritis, Sjrogrens
Syndrome, Lupus, Hashimoto's thyroiditis, and others) are strongly
related to celiac and as many as 1/3 of people with such conditions have
gliadin antibodies in their blood. People with celiac have an 80 times
greater chance than others of contracting lymphoma of the small
intestine. Celiac is fatal if untreated and the sole treatment is the
strict avoidance of foods or substances containing the slightest bit of
gluten. There are no realistic safe amounts. Though I feel confidant
this is more than you ever wanted to know, I hope you can see why
someone with celiac would take great pains to avoid gluten. Once you
understand the physiology, it's really not hard to believe at all.

Emma

In article >,
"JoeSpareBedroom" > wrote:

> Now, if you go to their web site, you'd find this:
>
> Is PAM® gluten-free? Original PAM®, Butter Flavor PAM®, and Olive Oil PAM®
> do not contain any ingredients derived from wheat products. However, PAM®
> For Baking is not gluten-free as it contains real flour, which is derived
> from wheat.

When my old/defunct company made it in the early to mid seventies, the
only active ingredient was lecithin. Propellant and solvent were both
chlorofluorocarbons which disappeared in a hot pan and destroyed the
ozone layer.

leo

--
<http://web0.greatbasin.net/~leo/>

In article >,
"JoeSpareBedroom" > wrote:

> I got curious and e-mailed them about the history of the original PAM
> flavor. We'll see.

From 1970 until 1977, the original PAM was lecithin plus
chlorofluorocarbons as solvent and propellent. I have no idea what it
was before or since. I worked as an aerosol chemist in a plant that
produced millions of cans of it in those years. That's what it was.

leo

--
<http://web0.greatbasin.net/~leo/>

In article >,
Leonard Blaisdell > wrote:

> In article >,
> "JoeSpareBedroom" > wrote:
>
> > I got curious and e-mailed them about the history of the original PAM
> > flavor. We'll see.
>
> From 1970 until 1977, the original PAM was lecithin plus
<blah, blah> I'm sorry for the redundancy.

leo

--
<http://web0.greatbasin.net/~leo/>

One time on Usenet, said:

> What's YOUR best way to make Poached Eggs? I have never eaten them
> and want to find a good, tried and true recipe. Any ideas?
>
> Thanks in advance!

I didn't read the entire thread, so I apologize if someone has already
said this, but I tend to use the microwave for poached eggs. Assuming
you have a micro, check the booklet that most likely came with it...

--
Jani in WA

wrote in news:1172696572.426661.282050
@p10g2000cwp.googlegroups.com:

> What's YOUR best way to make Poached Eggs? I have never eaten them
> and want to find a good, tried and true recipe. Any ideas?
>
> Thanks in advance!
>
>


Newsgroups: rec.food.cooking
From: PeterL >
Date: 21 Feb 2007 02:46:55 GMT
Local: Wed, Feb 21 2007 12:46 pm
Subject: Breakfast


Take 2 smallish coffee *cups* (like the ones you get in a cafe when you
order a cappuccino/flat white) spray with some oil. I sprinkle some
cracked black pepper on the oil. Crack an egg into each cup. Get a sharp
knife and carefully pierce the yolk. Place on an upturned plate in the
microwave. Cover both cups with wettened paper towel. Nuke for 1min
40secs on High if you like your eggs hard, or 1min 10secs if you like
them a bit runny.

At the same time you do all that, do your toast.

Breakfast is cooked in under 2 mins.


--
Peter Lucas
Brisbane
Australia



We are not human beings having a spiritual experience. We are spiritual
beings having a human experience.

- Pierre Teilhard de Chardin

On 02 Mar 2007 06:16:43 GMT, PeterLucas <inbrissie@home> wrote:

wrote in news:1172696572.426661.282050
:
>
>> What's YOUR best way to make Poached Eggs? I have never eaten them
>> and want to find a good, tried and true recipe. Any ideas?
>>
>> Thanks in advance!
>>
>>
>
>
>Newsgroups: rec.food.cooking
>From: PeterL >
>Date: 21 Feb 2007 02:46:55 GMT
>Local: Wed, Feb 21 2007 12:46 pm
>Subject: Breakfast
>
>
>Take 2 smallish coffee *cups* (like the ones you get in a cafe when you
>order a cappuccino/flat white) spray with some oil. I sprinkle some
>cracked black pepper on the oil. Crack an egg into each cup. Get a sharp
>knife and carefully pierce the yolk. Place on an upturned plate in the
>microwave. Cover both cups with wettened paper towel. Nuke for 1min
>40secs on High if you like your eggs hard, or 1min 10secs if you like
>them a bit runny.
>
>At the same time you do all that, do your toast.
>
>Breakfast is cooked in under 2 mins.

Interesting, but these are coddled eggs, not poached eggs.

Robert Klute > wrote in
:

>>
>>Take 2 smallish coffee *cups* (like the ones you get in a cafe when
you
>>order a cappuccino/flat white) spray with some oil. I sprinkle some
>>cracked black pepper on the oil. Crack an egg into each cup. Get a
sharp
>>knife and carefully pierce the yolk. Place on an upturned plate in the
>>microwave. Cover both cups with wettened paper towel. Nuke for 1min
>>40secs on High if you like your eggs hard, or 1min 10secs if you like
>>them a bit runny.
>>
>>At the same time you do all that, do your toast.
>>
>>Breakfast is cooked in under 2 mins.


>
> Interesting, but these are coddled eggs, not poached eggs.
>
>


Who *really* gives a rats arse at 5.30am in the bloody morning!!!!


Get real....... you pretentious ****.




--
Peter Lucas
Brisbane
Australia



We are not human beings having a spiritual experience. We are spiritual
beings having a human experience.

- Pierre Teilhard de Chardin

On 02 Mar 2007 16:24:58 GMT, PeterLucas <inbrissie@home> wrote:

>Robert Klute > wrote in
:
>
>>>
>>>Take 2 smallish coffee *cups* (like the ones you get in a cafe when
>you
>>>order a cappuccino/flat white) spray with some oil. I sprinkle some
>>>cracked black pepper on the oil. Crack an egg into each cup. Get a
>sharp
>>>knife and carefully pierce the yolk. Place on an upturned plate in the
>>>microwave. Cover both cups with wettened paper towel. Nuke for 1min
>>>40secs on High if you like your eggs hard, or 1min 10secs if you like
>>>them a bit runny.
>>>
>>>At the same time you do all that, do your toast.
>>>
>>>Breakfast is cooked in under 2 mins.
>
>
>>
>> Interesting, but these are coddled eggs, not poached eggs.
>>
>>
>
>
>Who *really* gives a rats arse at 5.30am in the bloody morning!!!!
>
>
>Get real....... you pretentious ****.

Oh my, not taking your meds? Or are you just Sheldon down under?

At 5:30 in the morning I may not care whether the eggs are poached or
coddled - just cooked. On the other hand, it is not 5:30 in the morning
and this IS a conversation about POACHING eggs. It is not about
coddling, shiring, scrambling, frying, boiling, or any of the other
myriad ways to prepare an egg.

The fact that you posted a recipe for a different method of preparation
with noting recognizing the difference and your vitriolic retort speaks
volumes about you.

Robert Klute > wrote in
:

>>>>Take 2 smallish coffee *cups* (like the ones you get in a cafe when
>>you
>>>>order a cappuccino/flat white) spray with some oil. I sprinkle some
>>>>cracked black pepper on the oil. Crack an egg into each cup. Get a
>>sharp
>>>>knife and carefully pierce the yolk. Place on an upturned plate in
the
>>>>microwave. Cover both cups with wettened paper towel. Nuke for 1min
>>>>40secs on High if you like your eggs hard, or 1min 10secs if you
like
>>>>them a bit runny.
>>>>
>>>>At the same time you do all that, do your toast.
>>>>
>>>>Breakfast is cooked in under 2 mins.
>>
>>
>>>
>>> Interesting, but these are coddled eggs, not poached eggs.
>>>
>>>
>>
>>
>>Who *really* gives a rats arse at 5.30am in the bloody morning!!!!
>>
>>
>>Get real....... you pretentious ****.
>

>
> The fact that you posted a recipe for a different method of
preparation
> with noting recognizing the difference and your vitriolic retort
speaks
> volumes about you.
>
>


The fact that you want to sit there and waffle on about the inane
differences between different types of eggs speaks volumes as to what
you are.

A pretentious ****.

For busy people, my way is a way to have a breakfast of low-no fat
poached eggs in under 2 mins sitting on some toast.

If you don't like it because it doesn't adhere to the strict set of
guidlines in your voluminous self written cooking bible, don't do it. I
don't care.


--
Peter Lucas
Brisbane
Australia



We are not human beings having a spiritual experience. We are spiritual
beings having a human experience.

- Pierre Teilhard de Chardin

On 06 Mar 2007 00:39:35 GMT, PeterLucas <inbrissie@home> wrote:

>The fact that you want to sit there and waffle on about the inane
>differences between different types of eggs speaks volumes as to what
>you are.
>
>A pretentious ****.
>
>For busy people, my way is a way to have a breakfast of low-no fat
>poached eggs in under 2 mins sitting on some toast.
>
>If you don't like it because it doesn't adhere to the strict set of
>guidlines in your voluminous self written cooking bible, don't do it. I
>don't care.

Go crawl back under whatever rock you inhabit, you ignorant, vulgar,
aussie.

PeterLucas wrote:

> For busy people, my way is a way to have a breakfast of low-no fat
> poached eggs in under 2 mins sitting on some toast.

Your way is a way to have a breakfast of little-added-fat (because of course
the eggs themselves have plenty of fat) COOKED eggs in under two minutes.
The eggs aren't poached, because YOU DIDN'T POACH THEM. NOW do you get it?

You could call them "Beef Wellington" if you like, you'd be just as wrong.

Bob

Robert Klute > wrote in
:

> On 06 Mar 2007 00:39:35 GMT, PeterLucas <inbrissie@home> wrote:
>
>>The fact that you want to sit there and waffle on about the inane
>>differences between different types of eggs speaks volumes as to what
>>you are.
>>
>>A pretentious ****.
>>
>>For busy people, my way is a way to have a breakfast of low-no fat
>>poached eggs in under 2 mins sitting on some toast.
>>
>>If you don't like it because it doesn't adhere to the strict set of
>>guidlines in your voluminous self written cooking bible, don't do it.
I
>>don't care.
>
> Go crawl back under whatever rock you inhabit, you ignorant, vulgar,
> aussie.
>


ROFLMAO!!!!


You pretentious ****!!



--
Peter Lucas
Brisbane
Australia



We are not human beings having a spiritual experience. We are spiritual
beings having a human experience.

- Pierre Teilhard de Chardin