What to do with these ingredients?
 

I went shopping to get some stuff to make a bean casserole and
homemade mac n cheese. I splurged got some other thing to do something
with:

- two 8oz cartons of sliced mushrooms (white - i believe they are
button)
- yellow bell pepper
- green bell pepper
- couple large white onions
- 2 lbs bacon (was on sale, buy 1 get 1 free)

The easiest/simplest thing I can think of is to stir fry the mushrooms
and peppers and onions.

I don't have any ground beef. I have eggs, milk, etc.. hmm i could
make omelettes... just never have and nervous about them getting
undercooked when I fold them.

Any other suggestions?

What to do with these ingredients?
 

On May 29, 9:36*am, "kilikini" > wrote:
> meatnub wrote:
> > I went shopping to get some stuff to make a bean casserole and
> > homemade mac n cheese. I splurged got some other thing to do something
> > with:
>
> > - two 8oz cartons of sliced mushrooms (white - i believe they are
> > button)
> > - yellow bell pepper
> > - green bell pepper
> > - couple large white onions
> > - 2 lbs bacon (was on sale, buy 1 get 1 free)
>
> > The easiest/simplest thing I can think of is to stir fry the mushrooms
> > and peppers and onions.
>
> > I don't have any ground beef. I have eggs, milk, etc.. hmm i could
> > make omelettes... just never have and nervous about them getting
> > undercooked when I fold them.
>
> > Any other suggestions?
>
> If you don't mind going back to the store, I'd pick up some meat, fresh
> garlic, and flour tortillas to make fajitas. *Peppers, onions, meat, garlic
> and tortillas are about all you need - but mushrooms would be a great
> addition, why haven't I thought of that???? *Thanks! *I also usually add
> pepper, cumin, corriander and paprika, but you can pick up a packet of
> fajita seasoning for your first attempt.
>
> I'd cook whatever meat you choose first; when it's done remove the meat, and
> then cook the onions, peppers, garlic and last the mushrooms (they all cook
> at different times - mushrooms don't take long at all). *Toss the meat back
> in to heat it up, put it all into a flour tortilla and enjoy!
>
> I'm a non-traditionalist and like my fajitas with cheese, sour cream and
> avocado, but that's me.
>
> In any case, this is what I would do with your ingredients. *Save the bacon
> for eggs. *(Omelettes are really easy, by the way. *I make them about 2
> times a week for my hubby.)
>
> kili- Hide quoted text -
>
> - Show quoted text -

fajitas! yes !! thanks!! i gotta go back to get some cheese anyways so
might as well grab some more meat.

What to do with these ingredients?
 

"meatnub" > wrote

>fajitas! yes !! thanks!! i gotta go back to get some cheese anyways so
>might as well grab some more meat.

Get some nice cheese and shred it yourself!

nancy

What to do with these ingredients?
 

On May 29, 8:19*am, meatnub > wrote:
> I went shopping to get some stuff to make a bean casserole and
> homemade mac n cheese. I splurged got some other thing to do something
> with:
>
> - two 8oz cartons of sliced mushrooms (white - i believe they are
> button)
> - yellow bell pepper
> - green bell pepper
> - couple large white onions
> - 2 lbs bacon (was on sale, buy 1 get 1 free)
>
> The easiest/simplest thing I can think of is to stir fry the mushrooms
> and peppers and onions.

That's exactly what I'd do. I'd stir fry in peanut oil, adding some
msg (a tiny bit), red pepper, and my favorite low sodium soy sauce,
but I wouldn't use two whole large onions for two bell peppers and 1#
of mushrooms. A half an onion, or at most one whole one.
>
> Any other suggestions?

Enjoy.

--Bryan

What to do with these ingredients?
 

On May 29, 10:41*am, "Nancy Young" > wrote:
>
> Get some nice cheese and shred it yourself!
>
> nancy

Yeah I know that *now* ; - )

What to do with these ingredients?
 

"meatnub" > wrote

>On May 29, 10:41 am, "Nancy Young" > wrote:
>
>> Get some nice cheese and shred it yourself!

>Yeah I know that *now* ; - )

(laugh) nancy

What to do with these ingredients?
 

"meatnub" > wrote

>On May 29, 10:41 am, "Nancy Young" > wrote:
>
>> Get some nice cheese and shred it yourself!

>Yeah I know that *now* ; - )

By the way, if you watch for sales, you can get the nicely
shrink wrapped cheeses for a good price and they last a long
time if you leave them unopened. I have a package of Cabot
extra sharp white cheddar that has a sell by date of this October.
It won't be around then, but you get the idea. Check the dates
and take advantage of sale prices.

nancy

What to do with these ingredients?
 

"meatnub" > wrote

>On May 29, 10:41 am, "Nancy Young" > wrote:
>
>> Get some nice cheese and shred it yourself!

>Yeah I know that *now* ; - )

By the way, if you watch for sales, you can get the nicely
shrink wrapped cheeses for a good price and they last a long
time if you leave them unopened. I have a package of Cabot
extra sharp white cheddar that has a sell by date of this October.
It won't be around then, but you get the idea. Check the dates
and take advantage of sale prices.

nancy

What to do with these ingredients?
 

On May 29, 10:47*am, Bobo Bonobo® > wrote:
> On May 29, 8:19*am, meatnub > wrote:
>
> > I went shopping to get some stuff to make a bean casserole and
> > homemade mac n cheese. I splurged got some other thing to do something
> > with:
>
> > - two 8oz cartons of sliced mushrooms (white - i believe they are
> > button)
> > - yellow bell pepper
> > - green bell pepper
> > - couple large white onions
> > - 2 lbs bacon (was on sale, buy 1 get 1 free)
>
> > The easiest/simplest thing I can think of is to stir fry the mushrooms
> > and peppers and onions.
>
> That's exactly what I'd do. *I'd stir fry in peanut oil, adding some
> msg (a tiny bit), red pepper, and my favorite low sodium soy sauce,
> but I wouldn't use two whole large onions for two bell peppers and 1#
> of mushrooms. *A half an onion, or at most one whole one.
>
>
>
> > Any other suggestions?
>
> Enjoy.
>
> --Bryan

Yeah that sounds good too!

What to do with these ingredients?
 

On May 29, 9:19*am, meatnub > wrote:

> I don't have any ground beef. I have eggs, milk, etc.. hmm i could
> make omelettes... just never have and nervous about them getting
> undercooked when I fold them.
>
> Any other suggestions?

Well, I can't help you with your ingredients, but you might consider
a Spanish tortilla to help get you over your omelet block. It's
basically
an omelet with the stuff cooked right into the egg. I bet Joy of
Cooking
has instructions.

Unless someone in your family is immune-compromised, I wouldn't worry
too much about undercooked eggs (unless it's an esthetic issue--you're
entitled to dislike runny eggs).

Cindy Hamilton

What to do with these ingredients?
 

On May 29, 2:33*pm, Cindy Hamilton >
wrote:
> On May 29, 9:19*am, meatnub > wrote:
>
> > I don't have any ground beef. I have eggs, milk, etc.. hmm i could
> > make omelettes... just never have and nervous about them getting
> > undercooked when I fold them.
>
> > Any other suggestions?
>
> Well, I can't help you with your ingredients, but you might consider
> a Spanish tortilla to help get you over your omelet block. *It's
> basically
> an omelet with the stuff cooked right into the egg. *I bet Joy of
> Cooking
> has instructions.
>
> Unless someone in your family is immune-compromised, I wouldn't worry
> too much about undercooked eggs (unless it's an esthetic issue--you're
> entitled to dislike runny eggs).
>
> Cindy Hamilton

Yeah, it's an esthetic issue. Of course with a 1 year old, it's a bit
of a worry-issue too.

I just need to learn how to cook one right. I always thought (or maybe
even witnessed) that you dump the egg into the pan, let it cook, then
fold, with the top runny part getting cooked after it gets folded. I
don't know where I picked that up but I'm thinking that's wrong.

What to do with these ingredients?
 

In article
>,
Bobo Bonobo® > wrote:

> That's exactly what I'd do. I'd stir fry in peanut oil, adding some
> msg (a tiny bit), red pepper, and my favorite low sodium soy sauce,

If you're worried about sodium, why do you put MSG (mono_sodium_
glutamate) in?

Miche

--
Electricians do it in three phases

What to do with these ingredients?
 

On Thu, 29 May 2008 12:01:01 -0700 (PDT), meatnub >
wrote:

>On May 29, 2:33*pm, Cindy Hamilton >
>wrote:
>> On May 29, 9:19*am, meatnub > wrote:
>>
>> > I don't have any ground beef. I have eggs, milk, etc.. hmm i could
>> > make omelettes... just never have and nervous about them getting
>> > undercooked when I fold them.
>>
>> > Any other suggestions?
>>
>> Well, I can't help you with your ingredients, but you might consider
>> a Spanish tortilla to help get you over your omelet block. *It's
>> basically
>> an omelet with the stuff cooked right into the egg. *I bet Joy of
>> Cooking
>> has instructions.
>>
>> Unless someone in your family is immune-compromised, I wouldn't worry
>> too much about undercooked eggs (unless it's an esthetic issue--you're
>> entitled to dislike runny eggs).
>>
>> Cindy Hamilton
>
>Yeah, it's an esthetic issue. Of course with a 1 year old, it's a bit
>of a worry-issue too.
>
>I just need to learn how to cook one right. I always thought (or maybe
>even witnessed) that you dump the egg into the pan, let it cook, then
>fold, with the top runny part getting cooked after it gets folded. I
>don't know where I picked that up but I'm thinking that's wrong.

*joy of cooking* has a set of instructions for omelets that you might
find helpful. make sure you let the eggs come to room temp. first.

your pal,
blake

What to do with these ingredients?
 

On May 29, 12:01*pm, meatnub > wrote:
>
> I just need to learn how to cook one right. I always thought (or maybe
> even witnessed) that you dump the egg into the pan, let it cook, then
> fold, with the top runny part getting cooked after it gets folded. I
> don't know where I picked that up but I'm thinking that's wrong.

You need Julia Child.

The well-beaten eggs go into a medium hot pan and you move the pan
around with one hand while rapidly stirring the eggs with the bottom
of a fork in the other hand. You're creating a smooth, smallest curds
possible, mixture. If you keep the agitation up there will not be any
"top runny part" after about a minute. When all is a smooth
homogenous mixture you let it sit undisturbed for some 15 seconds or
so to form a bit of skin on the bottom so it'll hold together, then
while the center is still moist (but not raw or runny) you do the
folding thing.

Another way of thinking about it is to see it as the opposite of
scrambled eggs. There, your objective is large curds so you use low
heat and occasionally push them around with a spatula to pile up
little mounds. -aem

What to do with these ingredients?
 

"meatnub" > wrote in message
...
>I went shopping to get some stuff to make a bean casserole and
> homemade mac n cheese. I splurged got some other thing to do something
> with:
>
> - two 8oz cartons of sliced mushrooms (white - i believe they are
> button)
> - yellow bell pepper
> - green bell pepper
> - couple large white onions
> - 2 lbs bacon (was on sale, buy 1 get 1 free)
>
> The easiest/simplest thing I can think of is to stir fry the mushrooms
> and peppers and onions.
>
> I don't have any ground beef. I have eggs, milk, etc.. hmm i could
> make omelettes... just never have and nervous about them getting
> undercooked when I fold them.
>
> Any other suggestions?


http://www.cookingbynumbers.com/search.html

What to do with these ingredients?
 

On May 29, 11:14*pm, Miche > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > That's exactly what I'd do. *I'd stir fry in peanut oil, adding some
> > msg (a tiny bit), red pepper, and my favorite low sodium soy sauce,
>
> If you're worried about sodium, why do you put MSG (mono_sodium_
> glutamate) in?

MSG has very little sodium relative to salt, and I use MSG very
sparingly.
Low sodium soy sauce is, IMO, an improvement upon full salt soy sauce
because you get more flavor w/o oversalting. At the table, a salt
freak like me would most likely add salt, but I don't want to inflict
my taste for salt on others. You can always add salt on the plate,
but you can't subtract it.
The "tiny bit" of MSG that I would use adds a relatively small amount
of sodium.
Only ~23 moles per ~169 moles of MSG is sodium, whereas ~23 moles per
~58 moles is sodium in salt, and again, I advised "a tiny bit."

I hope this answers your question.
>
> Miche


--Bryan

What to do with these ingredients?
 

On May 30, 1:52*pm, aem > wrote:
> On May 29, 12:01*pm, meatnub > wrote:
>
>
>
> > I just need to learn how to cook one right. I always thought (or maybe
> > even witnessed) that you dump the egg into the pan, let it cook, then
> > fold, with the top runny part getting cooked after it gets folded. I
> > don't know where I picked that up but I'm thinking that's wrong.
>
> You need Julia Child.
>
> The well-beaten eggs go into a medium hot pan and you move the pan
> around with one hand while rapidly stirring the eggs with the bottom
> of a fork in the other hand. *You're creating a smooth, smallest curds
> possible, mixture. *If you keep the agitation up there will not be any
> "top runny part" after about a minute. *When all is a smooth
> homogenous mixture you let it sit undisturbed for some 15 seconds or
> so to form a bit of skin on the bottom so it'll hold together, then
> while the center is still moist (but not raw or runny) you do the
> folding thing.
>
> Another way of thinking about it is to see it as the opposite of
> scrambled eggs. *There, your objective is large curds so you use low
> heat and occasionally push them around with a spatula to pile up
> little mounds.

We all need the Julia Child mindset :) :) :)

>* * -aem

--Bryan

What to do with these ingredients?
 

In article
>,
Bobo Bonobo® > wrote:

> On May 29, 11:14*pm, Miche > wrote:
> > In article
> > >,
> > *Bobo Bonobo® > wrote:
> >
> > > That's exactly what I'd do. *I'd stir fry in peanut oil, adding some
> > > msg (a tiny bit), red pepper, and my favorite low sodium soy sauce,
> >
> > If you're worried about sodium, why do you put MSG (mono_sodium_
> > glutamate) in?
>
> MSG has very little sodium relative to salt, and I use MSG very
> sparingly.
> Low sodium soy sauce is, IMO, an improvement upon full salt soy sauce
> because you get more flavor w/o oversalting. At the table, a salt
> freak like me would most likely add salt, but I don't want to inflict
> my taste for salt on others. You can always add salt on the plate,
> but you can't subtract it.
> The "tiny bit" of MSG that I would use adds a relatively small amount
> of sodium.
> Only ~23 moles per ~169 moles of MSG is sodium, whereas ~23 moles per
> ~58 moles is sodium in salt, and again, I advised "a tiny bit."
>
> I hope this answers your question.

It does; thank you.

Miche

--
Electricians do it in three phases