This is another battle already lost, I suppose, but that doesn't mean
I have to go quietly without protest. When I make an omelet, the egg
is the central part of the dish and it needs to be cooked properly.
Today at brunch at a new, non-chain restaurant, the server touted the
house special omelet, so I tried it. I had no quarrel with the
ingredients -- bacon, smoked ham, mushroom, a little onion, some other
stuff. The problem was that there was a mountain of the stuff, and
wrapped most of the way around it as though an afterthought was a
thin, unseasoned, completely dried out egg wrapper.

Call it a burrito with an egg wrap, then, but I wanted an omelet.

I'd have been happy with two eggs filled with 4 TB of the mixture of
ingredients. I got what must have been a cupful by volume and
probably three diluted eggs worth of wrapping. A lot to eat, "good
value," but geez, I wanted an omelet. You know, an egg dish.....
-aem

"aem" > wrote in message
ps.com...
> This is another battle already lost, I suppose, but that doesn't mean
> I have to go quietly without protest. When I make an omelet, the egg
> is the central part of the dish and it needs to be cooked properly.
> Today at brunch at a new, non-chain restaurant, the server touted the
> house special omelet, so I tried it. I had no quarrel with the
> ingredients -- bacon, smoked ham, mushroom, a little onion, some other
> stuff. The problem was that there was a mountain of the stuff, and
> wrapped most of the way around it as though an afterthought was a
> thin, unseasoned, completely dried out egg wrapper.
>
> Call it a burrito with an egg wrap, then, but I wanted an omelet.
>
> I'd have been happy with two eggs filled with 4 TB of the mixture of
> ingredients. I got what must have been a cupful by volume and
> probably three diluted eggs worth of wrapping. A lot to eat, "good
> value," but geez, I wanted an omelet. You know, an egg dish.....
> -aem

That is a huge bitch for me. If I wanted all fillings I would order that
with an egg on top. But having it overfilled with so much stuff completely
overwhelms the egg. I guess it's different tastes, huh?

Cindi

>

"aem" > wrote in message
ps.com...
> This is another battle already lost, I suppose, but that doesn't mean
> I have to go quietly without protest. When I make an omelet, the egg
> is the central part of the dish and it needs to be cooked properly.
> Today at brunch at a new, non-chain restaurant, the server touted the
> house special omelet, so I tried it. I had no quarrel with the
> ingredients -- bacon, smoked ham, mushroom, a little onion, some other
> stuff. The problem was that there was a mountain of the stuff, and
> wrapped most of the way around it as though an afterthought was a
> thin, unseasoned, completely dried out egg wrapper.
>
> Call it a burrito with an egg wrap, then, but I wanted an omelet.
>
> I'd have been happy with two eggs filled with 4 TB of the mixture of
> ingredients. I got what must have been a cupful by volume and
> probably three diluted eggs worth of wrapping. A lot to eat, "good
> value," but geez, I wanted an omelet. You know, an egg dish.....
> -aem
>

I hate it when I order an omlet and I get one of those things. There was a
Country Kitchen here for a little while and everybody raved about it. I
ordered an omlet and the egg was thinner than a tortilla and it still wasn't
cooked all the way thru!! It was just nasty. We never went back and the
place closed in less than a year.

Ms P

On Tue, 13 Nov 2007 14:47:51 -0800, aem > wrote:

>This is another battle already lost, I suppose, but that doesn't mean
>I have to go quietly without protest. When I make an omelet, the egg
>is the central part of the dish and it needs to be cooked properly.
>Today at brunch at a new, non-chain restaurant, the server touted the
>house special omelet, so I tried it. I had no quarrel with the
>ingredients -- bacon, smoked ham, mushroom, a little onion, some other
>stuff. The problem was that there was a mountain of the stuff, and
>wrapped most of the way around it as though an afterthought was a
>thin, unseasoned, completely dried out egg wrapper.
>
>Call it a burrito with an egg wrap, then, but I wanted an omelet.
>
>I'd have been happy with two eggs filled with 4 TB of the mixture of
>ingredients. I got what must have been a cupful by volume and
>probably three diluted eggs worth of wrapping. A lot to eat, "good
>value," but geez, I wanted an omelet. You know, an egg dish.....

For this reason I do not order an omelet in restaurants where I do not
know what to expect. If I am in a strange restaurant I try to look
around and see someone else with an omelet before I order, otherwise I
just order eggs. It's the "supersize me" mentality. People expect
quantity, not quality.

Janet Baraclough wrote:

> I knew the end was nigh when I saw "ready to microwave" omelettes for
> sale in Marks and Spencer food dept. (it wasn't raw egg, but already
> cooked, looking like a dried-out egg wrapper)
>
> :-(
>
> Janet

And a proper French Omelet is slightly runny in the center.

On Nov 13, 4:43 pm, raymond > wrote:

> For this reason I do not order an omelet in restaurants where I do not
> know what to expect. If I am in a strange restaurant I try to look
> around and see someone else with an omelet before I order, otherwise I
> just order eggs. It's the "supersize me" mentality. People expect
> quantity, not quality.

Well, I'm glad to hear I'm not alone in this. In a few days I'll
grate a little cheese, pick some fresh basil leaves from the potted
plant, and make myself a good omelet. Next time we go out for brunch
we're already planning to go for dim sum, so this won't arise again
for some time. -aem

Oh pshaw, on Tue 13 Nov 2007 05:48:46p, Goomba38 meant to say...

> Janet Baraclough wrote:
>
>> I knew the end was nigh when I saw "ready to microwave" omelettes for
>> sale in Marks and Spencer food dept. (it wasn't raw egg, but already
>> cooked, looking like a dried-out egg wrapper)
>>
>> :-(
>>
>> Janet
>
> And a proper French Omelet is slightly runny in the center.
>

I long for the days of going to Madame Romaine de Lyon in NYC. Literally
hundreds of omelette combinations and perfectly cooked. If it's still in
business, I wonder and doubt that it's still the same.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

Friction can be a drag sometimes.

raymond wrote:
>
>
> For this reason I do not order an omelet in restaurants where I do not
> know what to expect. If I am in a strange restaurant I try to look
> around and see someone else with an omelet before I order, otherwise I
> just order eggs. It's the "supersize me" mentality. People expect
> quantity, not quality.


I am not a fan of omelettes. It is my least favourite style of cooked eggs,
that and plain hard boiled. My wife has omelettes for breakfast 3-4 times
a but the only time I ever have them is in a toasted western sandwich.

Dave Smith said...

> raymond wrote:
>>
>>
>> For this reason I do not order an omelet in restaurants where I do not
>> know what to expect. If I am in a strange restaurant I try to look
>> around and see someone else with an omelet before I order, otherwise I
>> just order eggs. It's the "supersize me" mentality. People expect
>> quantity, not quality.
>
>
> I am not a fan of omelettes. It is my least favourite style of cooked
eggs,
> that and plain hard boiled. My wife has omelettes for breakfast 3-4
times
> a but the only time I ever have them is in a toasted western sandwich.


I was at the Hyatt in Orlando, FLA and there was an omelette station and I
just had her add some of everything. It wasn't gigantic but it was the best
omelette I ever had. Fluffy and evenly mixed and melted. I should've had
two since I was only there overnight.

Andy

On Nov 13, 7:43?pm, raymond > wrote:
> On Tue, 13 Nov 2007 14:47:51 -0800, aem > wrote:
> >This is another battle already lost, I suppose, but that doesn't mean
> >I have to go quietly without protest. When I make an omelet, the egg
> >is the central part of the dish and it needs to be cooked properly.
> >Today at brunch at a new, non-chain restaurant, the server touted the
> >house special omelet, so I tried it. I had no quarrel with the
> >ingredients -- bacon, smoked ham, mushroom, a little onion, some other
> >stuff. The problem was that there was a mountain of the stuff, and
> >wrapped most of the way around it as though an afterthought was a
> >thin, unseasoned, completely dried out egg wrapper.
>
> >Call it a burrito with an egg wrap, then, but I wanted an omelet.
>
> >I'd have been happy with two eggs filled with 4 TB of the mixture of
> >ingredients. I got what must have been a cupful by volume and
> >probably three diluted eggs worth of wrapping. A lot to eat, "good
> >value," but geez, I wanted an omelet. You know, an egg dish.....
>
> For this reason I do not order an omelet in restaurants where I do not
> know what to expect. If I am in a strange restaurant I try to look
> around and see someone else with an omelet before I order, otherwise I
> just order eggs. It's the "supersize me" mentality. People expect
> quantity, not quality.

I don't order eggs out, they're usually cooked poorly and why should I
pay like five bucks for thirty cents worth of eggs. For breakfast
I'll typically order coffee, a bran muffin, and a screwdriver. When I
cook eggs at home I never dirty a pan for less than six eggs... if I'm
gonna eat eggs I want eggs... two eggs is a sample, a lech and a
schmeck. My favorite is six scrambled, cooked gently until barely
solidified curds. I don't eat eggs often, perhaps once every six
weeks, but when I do I want eggs.

"Dave Smith" > wrote in message
...

>
> I am not a fan of omelettes. It is my least favourite style of cooked
> eggs,
> that and plain hard boiled. My wife has omelettes for breakfast 3-4 times
> a but the only time I ever have them is in a toasted western sandwich.

I love making omelet in my Calphalon omelet pan, but I don't do it
often. There are so many other, quicker ways to prepare eggs.

However, one of my very favorite omelet is asparagus and tomato,
with cheddar cheese. Really nice. (I only use the firm part of the tomato,
no juice or seeds.)

The omelet pan is so big, I generally make one omelet and split it
between the two of us, cut down the middle like a pie. It takes five
eggs to fill the pan.

THIS HEAR IS FOR CIBERPURSE AND MR,. SHELTON./.,

YOU 2 TWO IS 2 TWO EGG COOKIN FOOLS./,

FATTY IS COMIN TO EAT;. BUT WEAR IS IT

PS MR,. SHELTON ,,,. FATTY CAN EAT A DOZIN 12 EGGS ON A OMELT AND A POWND A
BAKIN/,., CUT THE SPARAGUS '; THEN LAY DOWNE/./?

FATTY IS A FATIN UP





"cybercat" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>
>>
>> I am not a fan of omelettes. It is my least favourite style of cooked
>> eggs,
>> that and plain hard boiled. My wife has omelettes for breakfast 3-4
>> times
>> a but the only time I ever have them is in a toasted western sandwich.
>
> I love making omelet in my Calphalon omelet pan, but I don't do it
> often. There are so many other, quicker ways to prepare eggs.
>
> However, one of my very favorite omelet is asparagus and tomato,
> with cheddar cheese. Really nice. (I only use the firm part of the tomato,
> no juice or seeds.)
>
> The omelet pan is so big, I generally make one omelet and split it
> between the two of us, cut down the middle like a pie. It takes five
> eggs to fill the pan.
>

In article >, Goomba38
@comcast.net says...
> Janet Baraclough wrote:
>
> > I knew the end was nigh when I saw "ready to microwave" omelettes for
> > sale in Marks and Spencer food dept. (it wasn't raw egg, but already
> > cooked, looking like a dried-out egg wrapper)
> >
> > :-(
> >
> > Janet
>
> And a proper French Omelet is slightly runny in the center.
>

Can't really get away with that around here. I don't mind the slightly
runny but the SO can't stand it like that. I get it to the point where
it's glossy but firm.

Still comes out well enough.

On Tue, 13 Nov 2007 14:47:51 -0800, aem > wrote:

>This is another battle already lost, I suppose, but that doesn't mean
>I have to go quietly without protest. When I make an omelet, the egg
>is the central part of the dish and it needs to be cooked properly.
>Today at brunch at a new, non-chain restaurant, the server touted the
>house special omelet, so I tried it. I had no quarrel with the
>ingredients -- bacon, smoked ham, mushroom, a little onion, some other
>stuff. The problem was that there was a mountain of the stuff, and
>wrapped most of the way around it as though an afterthought was a
>thin, unseasoned, completely dried out egg wrapper.
>
>Call it a burrito with an egg wrap, then, but I wanted an omelet.
>
>I'd have been happy with two eggs filled with 4 TB of the mixture of
>ingredients. I got what must have been a cupful by volume and
>probably three diluted eggs worth of wrapping. A lot to eat, "good
>value," but geez, I wanted an omelet. You know, an egg dish.....

I don't like them over stuffed either, so that makes two of us.


--
See return address to reply by email
remove the smiley face first

"cybercat" wrote:
>
> I love making omelet in my Calphalon omelet pan, but I don't do it
> often. There are so many other, quicker ways to prepare eggs.

Oh yeah, name one.

Sheldon wrote:
> "cybercat" wrote:
>>
>> I love making omelet in my Calphalon omelet pan, but I don't do it
>> often. There are so many other, quicker ways to prepare eggs.
>
> Oh yeah, name one.

Careful cat m'dear. You know Shelly baby knows *everything* LOLOLOL

"Ophelia" wrote:
> Sheldon wrote:
> > "cybercat" wrote:
>
> >> I love making omelet in my Calphalon omelet pan, but I don't do it
> >> often. There are so many other, quicker ways to prepare eggs.
>
> > Oh yeah, name one.
>
> Careful cat m'dear. You know Shelly baby knows *everything*

You sayin' the Cybertrotter can't defend herself... she's far more
capable than you, you're just attempting to steal some IQ by
association... with friends like you the Cybertrotter doesn't need any
enemies, you drag her down far more than she raises you up... not only
are you dumb and smarmy, you're also a user and a loser.

I got your smorgasbord schwingin', schwedie! <G>

Ahahahahahahahahahahahahahahaha. . . .

Sheldon Fe

cybercat wrote:
>
>
> > I am not a fan of omelettes. It is my least favourite style of cooked
> > eggs,
> > that and plain hard boiled. My wife has omelettes for breakfast 3-4 times
> > a but the only time I ever have them is in a toasted western sandwich.
>
> I love making omelet in my Calphalon omelet pan, but I don't do it
> often. There are so many other, quicker ways to prepare eggs.
>
> However, one of my very favorite omelet is asparagus and tomato,
> with cheddar cheese. Really nice. (I only use the firm part of the tomato,
> no juice or seeds.)
>
> The omelet pan is so big, I generally make one omelet and split it
> between the two of us, cut down the middle like a pie. It takes five
> eggs to fill the pan.


I have had big omelettes, small omelettes, soft fluffy omelettes and hard
crusty omelettes. Some were better than others. It just remains the last
method that I would ever use to cook eggs. I don't like hard boiled eggs,
but they at least can be made into Devilled Eggs.

Janet Baraclough wrote:

> I prefer using small omelette pans, one to each person. A
> single-serving omelette cooks quicker than a big one, so ends up with a
> better texture. Also, I like to very briefly flip over the whole, almost
> finished omelette so that the top side just seals against the pan for a
> few seconds; then I flip it back again to fill it. It's easier to flip a
> smaller-diameter one.
>
My husband would always make the most perfect looking, single egg
omelets for the babies when they were toddlers.

My parents didn't "stuff" omelets, they surrounded the desired "filling"
with the egg instead. If they wanted an asparagus omelet, they would
saute the asparagus (1 inch diagonal cuts, in olive oil) then pour the
beaten egg over this and just cook it until set.
Goomba

"Ophelia" > wrote in message
...
> Sheldon wrote:
>> "cybercat" wrote:
>>>
>>> I love making omelet in my Calphalon omelet pan, but I don't do it
>>> often. There are so many other, quicker ways to prepare eggs.
>>
>> Oh yeah, name one.
>
> Careful cat m'dear. You know Shelly baby knows *everything* LOLOLOL

I do, I just forgot that fried eggs over easy take longer to make than
omelets. And scrambled eggs. And one-minute soft-boiled eggs. Damn my
foggy-headedness!

"Janet Baraclough" > wrote
> I prefer using small omelette pans, one to each person. A
> single-serving omelette cooks quicker than a big one, so ends up with a
> better texture. Also, I like to very briefly flip over the whole, almost
> finished omelette so that the top side just seals against the pan for a
> few seconds; then I flip it back again to fill it. It's easier to flip a
> smaller-diameter one.
>

This sounds like a nice method. I'm sure I could use my smaller
Calphalon fry pan for a smaller omelet.

What I like about Calphalon for omelets: the outside gets lightly
browned, but the inside stays fluffy. Not runny, but fluffy.

Sheldon wrote:
> "cybercat" wrote:
>> I love making omelet in my Calphalon omelet pan, but I don't do it
>> often. There are so many other, quicker ways to prepare eggs.
>
> Oh yeah, name one.
>

A red eye drink? (meaning eat it raw...)

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Goomba38 wrote:
> My parents didn't "stuff" omelets, they surrounded the desired "filling"
> with the egg instead. If they wanted an asparagus omelet, they would
> saute the asparagus (1 inch diagonal cuts, in olive oil) then pour the
> beaten egg over this and just cook it until set.
> Goomba

That's all I do. It's the prefered method here.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Sheldon wrote:
> "Ophelia" wrote:
>> Sheldon wrote:
>>> "cybercat" wrote:
>>
>>>> I love making omelet in my Calphalon omelet pan, but I don't do it
>>>> often. There are so many other, quicker ways to prepare eggs.
>>
>>> Oh yeah, name one.
>>
>> Careful cat m'dear. You know Shelly baby knows *everything*
>
> You sayin' the Cybertrotter can't defend herself... she's far more
> capable than you, you're just attempting to steal some IQ by
> association... with friends like you the Cybertrotter doesn't need any
> enemies, you drag her down far more than she raises you up... not only
> are you dumb and smarmy, you're also a user and a loser.
>
> I got your smorgasbord schwingin', schwedie! <G>
>
> Ahahahahahahahahahahahahahahaha. . . .
>
> Sheldon Fe

Awwwwwwwwwwwwww is shelly baby trying to compensate for his ickle weenie
penis then? Poor lamb! I guess he will just have to try to get by with
his sparkling conversation and wit instead <G>

Speaking of wit. If wit was shit, you would be constipated

"ravenlynne" > wrote in message
...
> Goomba38 wrote:
>> My parents didn't "stuff" omelets, they surrounded the desired "filling"
>> with the egg instead. If they wanted an asparagus omelet, they would
>> saute the asparagus (1 inch diagonal cuts, in olive oil) then pour the
>> beaten egg over this and just cook it until set.
>> Goomba
>
> That's all I do. It's the prefered method here.
>

I like this too, but it is not an omelet.

cybercat wrote:
> "ravenlynne" > wrote in message
> ...
>> Goomba38 wrote:
>>> My parents didn't "stuff" omelets, they surrounded the desired "filling"
>>> with the egg instead. If they wanted an asparagus omelet, they would
>>> saute the asparagus (1 inch diagonal cuts, in olive oil) then pour the
>>> beaten egg over this and just cook it until set.
>>> Goomba
>> That's all I do. It's the prefered method here.
>>
>
> I like this too, but it is not an omelet.
>
>

We call it "Scramelet."

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

"ravenlynne" > schrieb im Newsbeitrag
...
> cybercat wrote:
>> "ravenlynne" > wrote in message
>> ...
>>> Goomba38 wrote:
>>>> My parents didn't "stuff" omelets, they surrounded the desired "filling"
>>>> with the egg instead. If they wanted an asparagus omelet, they would saute
>>>> the asparagus (1 inch diagonal cuts, in olive oil) then pour the beaten egg
>>>> over this and just cook it until set.
>>>> Goomba
>>> That's all I do. It's the prefered method here.
>>>
>>
>> I like this too, but it is not an omelet.
>
> We call it "Scramelet."
>
Except when filled with ham. Then it's "Hamlet".

Cheers,

Michael Kuettner

"Janet Baraclough" > wrote in message
...
> The message >
> from "Michael Kuettner" > contains these words:
>
>
>> "ravenlynne" > schrieb im Newsbeitrag
>> ...
>> > cybercat wrote:
>> >> "ravenlynne" > wrote in message
>> >> ...
>> >>> Goomba38 wrote:
>> >>>> My parents didn't "stuff" omelets, they surrounded the desired
>> >>>> "filling"
>> >>>> with the egg instead. If they wanted an asparagus omelet, they
>> >>>> would saute
>> >>>> the asparagus (1 inch diagonal cuts, in olive oil) then pour the
>> >>>> beaten egg
>> >>>> over this and just cook it until set.
>> >>>> Goomba
>> >>> That's all I do. It's the prefered method here.
>> >>>
>> >>
>> >> I like this too, but it is not an omelet.
>> >
>> > We call it "Scramelet."
>> >
>> Except when filled with ham. Then it's "Hamlet".
>
> Or "Piglet".
>

haha, cute!

On Wed, 14 Nov 2007 11:44:32 -0800, Sheldon > wrote:

> "cybercat" wrote:
>>
>> I love making omelet in my Calphalon omelet pan, but I don't do it
>> often. There are so many other, quicker ways to prepare eggs.
>
>Oh yeah, name one.

I got one! Grab a nonstick skillet straight out of your skillet
storing space, no oil, butter or anything and put it on the burner on
high. Grab the eggs and crack 'em directly in the pan. Pop the yolks,
swish 'em around for about three minutes with one of those silicone
spatulas then just scoop 'em directly onto the plate. Get two paper
towels, swish away the debris in the pan and put it away. Eat. From
cooking to cleanup, less than five minutes... Not a 30 minute meal,
but a five minute snack. Put the egg on some bread with mayo for added
effect.

On Nov 25, 9:01 am, wrote:
> On Wed, 14 Nov 2007 11:44:32 -0800, Sheldon > wrote:
> > "cybercat" wrote:
>
> >> I love making omelet in my Calphalon omelet pan, but I don't do it
> >> often. There are so many other, quicker ways to prepare eggs.
>
> >Oh yeah, name one.
>
> I got one! Grab a nonstick skillet straight out of your skillet
> storing space, no oil, butter or anything and put it on the burner on
> high. Grab the eggs and crack 'em directly in the pan. Pop the yolks,
> swish 'em around for about three minutes with one of those silicone
> spatulas then just scoop 'em directly onto the plate. Get two paper
> towels, swish away the debris in the pan and put it away. Eat. From
> cooking to cleanup, less than five minutes... Not a 30 minute meal,
> but a five minute snack. Put the egg on some bread with mayo for added
> effect.

Jarred mayo? White bread? What a crappy thing to do to an egg.

Now, if you use a tiny bit of fat, preferably butter, and don't "pop
the yolks," but endeavor to get the white 100% hard while leaving the
yolk 100% runny...
Then lose the trashy mayo. The only respectable mayo is anything but
quick to make. Your standards for food are obviously pretty low.
Eggs deserve more respect.

--Bryan

On Nov 25, 7:17 am, "Bobo Bonobo(R)" > wrote:

> [snips] The only respectable mayo is anything but
> quick to make. Your standards for food are obviously pretty low.

You obviously don't have a wand blender. If you did you could make
more than respectable mayo in less than a minute. -aem

On Nov 25, 12:27 pm, aem > wrote:
> On Nov 25, 7:17 am, "Bobo Bonobo(R)" > wrote:
>
> > [snips] The only respectable mayo is anything but
> > quick to make. Your standards for food are obviously pretty low.
>
> You obviously don't have a wand blender. If you did you could make
> more than respectable mayo in less than a minute.

No, I don't. Perhaps I should ask Santa. When I first typed Santa,
it came out as Satan. I will not sell my soul for a wand blender.

I've never made mayo, only seen my friends make it, and it was always
with a manual whisk. I have made hollandaise and I don't think it
usually turns out perfect in consistency, and in fact it's been pretty
bad. Maybe it's a practice thing.

Is this what you mean?
http://www.everythingkitchens.com/cuisinart_CSB-33.html

Would that help?

> -aem

--Bryan

Bobo Bonobo(R) wrote:

> On Nov 25, 12:27 pm, aem > wrote:
>
>>On Nov 25, 7:17 am, "Bobo Bonobo(R)" > wrote:
>>
>>
>>> [snips] The only respectable mayo is anything but
>>>quick to make. Your standards for food are obviously pretty low.
>>
>>You obviously don't have a wand blender. If you did you could make
>>more than respectable mayo in less than a minute.
>
>
> No, I don't. Perhaps I should ask Santa. When I first typed Santa,
> it came out as Satan. I will not sell my soul for a wand blender.
>
> I've never made mayo, only seen my friends make it, and it was always
> with a manual whisk.

Again you vociferate about a subject and yet you have no experience
with it. You're headed toward some sort of record here.

Using a stick or standup blender you'll have mayo in under a
minute. By hand, it might take two or three. The key is to use
a large balloon whisk, but then you might not figure out stuff
like that just by watching your friends.

--
Reg

"Reg" > wrote in message
et...
> Bobo Bonobo(R) wrote:
>
>> On Nov 25, 12:27 pm, aem > wrote:
>>
>>>On Nov 25, 7:17 am, "Bobo Bonobo(R)" > wrote:
>>>
>>>
>>>> [snips] The only respectable mayo is anything but
>>>>quick to make. Your standards for food are obviously pretty low.
>>>
>>>You obviously don't have a wand blender. If you did you could make
>>>more than respectable mayo in less than a minute.
>>
>>
>> No, I don't. Perhaps I should ask Santa. When I first typed Santa,
>> it came out as Satan. I will not sell my soul for a wand blender.
>>
>> I've never made mayo, only seen my friends make it, and it was always
>> with a manual whisk.
>
> Again you vociferate about a subject and yet you have no experience
> with it.

No. Jill has Bobo Bozo beat by many years. Experience, you know.

>
> Using a stick or standup blender you'll have mayo in under a
> minute. By hand, it might take two or three. The key is to use
> a large balloon whisk, but then you might not figure out stuff
> like that just by watching your friends.
>

If he (or Jill) hasn't seen or done it, it doesn't exist. Can't you
remember that?

On Nov 25, 11:04 am, "Bobo Bonobo(R)" > wrote:
>
> I've never made mayo, only seen my friends make it, and it was always
> with a manual whisk. I have made hollandaise and I don't think it
> usually turns out perfect in consistency, and in fact it's been pretty
> bad. Maybe it's a practice thing.
>
> Is this what you mean?http://www.everythingkitchens.com/cuisinart_CSB-33.html
>
> Would that help?
>
Yes, one of those. Mine is a Braun and came with a cylindrical
container into which the business end of the blender just fits. You
put your ingredients in -- egg or yolk, lime/lemon juice, salt, oil
(no need to dribble it in)--then insert the blender to the bottom,
turn it on and slowly draw it upwards. Takes about ten seconds and
you have mayonnaise. Keeps about a week. Great for making mayos
specially flavored with garlic and herbs tailored to something you're
making. -aem

On Sun, 25 Nov 2007 11:04:12 -0800 (PST), "Bobo Bonobo(R)"
> wrote:

>On Nov 25, 12:27 pm, aem > wrote:
>> On Nov 25, 7:17 am, "Bobo Bonobo(R)" > wrote:
>>
>> > [snips] The only respectable mayo is anything but
>> > quick to make. Your standards for food are obviously pretty low.
>>
>> You obviously don't have a wand blender. If you did you could make
>> more than respectable mayo in less than a minute.
>
>No, I don't. Perhaps I should ask Santa. When I first typed Santa,
>it came out as Satan. I will not sell my soul for a wand blender.
>
>I've never made mayo, only seen my friends make it, and it was always
>with a manual whisk. I have made hollandaise and I don't think it
>usually turns out perfect in consistency, and in fact it's been pretty
>bad. Maybe it's a practice thing.
>
>Is this what you mean?
>http://www.everythingkitchens.com/cuisinart_CSB-33.html

You can buy a less expensive version, but yes... that's what he means
>
>Would that help?
>
The stick blender way takes less than a minute, more like 10 seconds
for a small batch. The trick is to find a vessel with straight sides
that will fit your blender at the bottom. Most people have drinking
glasses the right size. Just plop all of your ingredients into the
glass, they will layer naturally. Beginning at the bottom, turn on
your blender and slowly pull it through the layers. By the time you
reach the top, you've got perfect mayonnaise.

http://www.thegrillstoreandmore.com/...ics/20104b.jpg

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On Nov 25, 1:16 pm, Reg > wrote:
> Bobo Bonobo(R) wrote:
> > On Nov 25, 12:27 pm, aem > wrote:
>
> >>On Nov 25, 7:17 am, "Bobo Bonobo(R)" > wrote:
>
> >>> [snips] The only respectable mayo is anything but
> >>>quick to make. Your standards for food are obviously pretty low.
>
> >>You obviously don't have a wand blender. If you did you could make
> >>more than respectable mayo in less than a minute.
>
> > No, I don't. Perhaps I should ask Santa. When I first typed Santa,
> > it came out as Satan. I will not sell my soul for a wand blender.
>
> > I've never made mayo, only seen my friends make it, and it was always
> > with a manual whisk.
>
> Again you vociferate about a subject and yet you have no experience
> with it. You're headed toward some sort of record here.

It always seems to take my nephews 8 or 10 minutes, what with
separating the eggs and such. Also, you don't need to MAKE fresh mayo
to find that jarred crap disgusting.
>
> Using a stick or standup blender you'll have mayo in under a
> minute. By hand, it might take two or three. The key is to use
> a large balloon whisk, but then you might not figure out stuff
> like that just by watching your friends.

I'm not super crazy about even well made mayo. Up until several years
ago, I had never even seen it made. I'd say that 10 minutes vs. 2
quite different, especially with cleanup time. Besides, you know that
you can go f yourself anyway.
>
> --
> Reg

--Bryan

On Nov 25, 1:37 pm, aem > wrote:
> On Nov 25, 11:04 am, "Bobo Bonobo(R)" > wrote:
>
> > I've never made mayo, only seen my friends make it, and it was always
> > with a manual whisk. I have made hollandaise and I don't think it
> > usually turns out perfect in consistency, and in fact it's been pretty
> > bad. Maybe it's a practice thing.
>
> > Is this what you mean?http://www.everythingkitchens.com/cuisinart_CSB-33.html
>
> > Would that help?
>
> Yes, one of those. Mine is a Braun and came with a cylindrical
> container into which the business end of the blender just fits. You
> put your ingredients in -- egg or yolk, lime/lemon juice, salt, oil
> (no need to dribble it in)--then insert the blender to the bottom,
> turn it on and slowly draw it upwards. Takes about ten seconds and
> you have mayonnaise. Keeps about a week. Great for making mayos
> specially flavored with garlic and herbs tailored to something you're
> making.

Have you made hollandaise that way? Heck, I'm ready to order one
right now.

Thanks.

> -aem

--Bryan

On Sun, 25 Nov 2007 11:48:26 -0800 (PST), "Bobo Bonobo(R)"
> wrote:

>On Nov 25, 1:37 pm, aem > wrote:
>> On Nov 25, 11:04 am, "Bobo Bonobo(R)" > wrote:
>>
>> > I've never made mayo, only seen my friends make it, and it was always
>> > with a manual whisk. I have made hollandaise and I don't think it
>> > usually turns out perfect in consistency, and in fact it's been pretty
>> > bad. Maybe it's a practice thing.
>>
>> > Is this what you mean?http://www.everythingkitchens.com/cuisinart_CSB-33.html
>>
>> > Would that help?
>>
>> Yes, one of those. Mine is a Braun and came with a cylindrical
>> container into which the business end of the blender just fits. You
>> put your ingredients in -- egg or yolk, lime/lemon juice, salt, oil
>> (no need to dribble it in)--then insert the blender to the bottom,
>> turn it on and slowly draw it upwards. Takes about ten seconds and
>> you have mayonnaise. Keeps about a week. Great for making mayos
>> specially flavored with garlic and herbs tailored to something you're
>> making.
>
> Have you made hollandaise that way? Heck, I'm ready to order one
>right now.
>
He probably has. I certainly have and I can tell you it works.

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On Sun, 25 Nov 2007 14:27:36 -0500, "Norman Paperman"
> wrote:

>
>"Reg" > wrote in message
. net...
>> Bobo Bonobo(R) wrote:
>>
>>> On Nov 25, 12:27 pm, aem > wrote:
>>>
>>>>On Nov 25, 7:17 am, "Bobo Bonobo(R)" > wrote:
>>>>
>>>>
>>>>> [snips] The only respectable mayo is anything but
>>>>>quick to make. Your standards for food are obviously pretty low.
>>>>
>>>>You obviously don't have a wand blender. If you did you could make
>>>>more than respectable mayo in less than a minute.
>>>
>>>
>>> No, I don't. Perhaps I should ask Santa. When I first typed Santa,
>>> it came out as Satan. I will not sell my soul for a wand blender.
>>>
>>> I've never made mayo, only seen my friends make it, and it was always
>>> with a manual whisk.
>>
>> Again you vociferate about a subject and yet you have no experience
>> with it.
>
>No. Jill has Bobo Bozo beat by many years. Experience, you know.
>
>>
>> Using a stick or standup blender you'll have mayo in under a
>> minute. By hand, it might take two or three. The key is to use
>> a large balloon whisk, but then you might not figure out stuff
>> like that just by watching your friends.
>>
>
>If he (or Jill) hasn't seen or done it, it doesn't exist. Can't you
>remember that?
>

well, it may exist, but in any case it's deplorable.

your pal,
blake