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let's talk egg salad
So this is a simple, basic, cheap meal...I put diced celery and red bell
pepper in mine; along with chopped eggs (of course), mayo and lots of salt and pepper. What do you put in yours.... -- The house of the burning beet-Alan |
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let's talk egg salad
hahabogus wrote:
> So this is a simple, basic, cheap meal...I put diced celery and red bell > pepper in mine; along with chopped eggs (of course), mayo and lots of salt > and pepper. > > What do you put in yours.... > For years I was adding things like a dab of mustard--or maybe curry powder (yes, I confess) and olives. Then I started making it with just mayo and salt for my daughter. Lo and behold, it was better. I add lots of freshly ground pepper to mine. AND I don't like to use lots of mayo. Just enough to moisten it. -- Jean B. |
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let's talk egg salad
Jean B. said...
> hahabogus wrote: >> So this is a simple, basic, cheap meal...I put diced celery and red >> bell pepper in mine; along with chopped eggs (of course), mayo and lots >> of salt and pepper. >> >> What do you put in yours.... >> > For years I was adding things like a dab of mustard--or maybe > curry powder (yes, I confess) and olives. Then I started making > it with just mayo and salt for my daughter. Lo and behold, it was > better. I add lots of freshly ground pepper to mine. AND I don't > like to use lots of mayo. Just enough to moisten it. Would a dash or two of wasabi powder'd mayo be suitable in egg salad? Not that I EAT egg salad. Too gaseous! Andy |
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let's talk egg salad
On Aug 10, 8:10*pm, "Jean B." > wrote:
> hahabogus wrote: > > So this is a simple, basic, cheap meal...I put diced celery and red bell > > pepper in mine; along with chopped eggs (of course), mayo and lots of salt > > and pepper. > > > What do you put in yours.... > > For years I was adding things like a dab of mustard--or maybe > curry powder (yes, I confess) and olives. *Then I started making > it with just mayo and salt for my daughter. *Lo and behold, it was > better. *I add lots of freshly ground pepper to mine. *AND I don't > like to use lots of mayo. *Just enough to moisten it. > > -- > Jean B. I used to make egg salad at work (feeding folks free supper in psychosocial rehabilitation center) when I was out of everything except hamburger buns and eggs. I used 3 dozen eggs, mayo if I had it Miracle Whip if I didn't, a little sweet (or dill) pickle relish, a dash of mustard, a very finely minced onion or two and a bit of sugar. If I had several cans of tuna (or chicken or ham I'd make up a second (occasionally third batch of whatever salad sandwich spread We served this from big bowls (used a half cup ice cream scoop) with the split hamburger buns, maybe some sliced cheese and Rock'n'Roll soup (a whimsical mix of Campbells/Heinz cream of whatever canned soups and turn up the music reeeeeeaaaal loud. Everybody seemed quite happy (but then we were all pretty heavily medicated.) Lynn in Fargo Better Living Through Chemistry |
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let's talk egg salad
hahabogus > wrote in
: > So this is a simple, basic, cheap meal...I put diced celery and red > bell pepper in mine; along with chopped eggs (of course), mayo and > lots of salt and pepper. > > What do you put in yours.... > dill relish, brown mustard, bell pepper, celery seed, mayo, s&p. saerah |
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let's talk egg salad
"Jean B." > wrote in
: > hahabogus wrote: >> So this is a simple, basic, cheap meal...I put diced celery and red >> bell pepper in mine; along with chopped eggs (of course), mayo and >> lots of salt and pepper. >> >> What do you put in yours.... >> > For years I was adding things like a dab of mustard--or maybe > curry powder (yes, I confess) sounds good to me. I love curried deviled eggs. and olives. Then I started making > it with just mayo and salt for my daughter. Lo and behold, it was > better. I add lots of freshly ground pepper to mine. AND I don't > like to use lots of mayo. Just enough to moisten it. > if you add too much mayo, it's tartar sauce, not egg salad  Saerah |
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let's talk egg salad
Nina wrote:
> On Sun, 10 Aug 2008 21:10:10 -0400, "Jean B." > wrote: > >> hahabogus wrote: >>> So this is a simple, basic, cheap meal...I put diced celery and red bell >>> pepper in mine; along with chopped eggs (of course), mayo and lots of salt >>> and pepper. >>> >>> What do you put in yours.... >>> >> For years I was adding things like a dab of mustard--or maybe >> curry powder (yes, I confess) and olives. Then I started making >> it with just mayo and salt for my daughter. Lo and behold, it was >> better. I add lots of freshly ground pepper to mine. AND I don't >> like to use lots of mayo. Just enough to moisten it. > > Me too, just like that. > > And often I sprinkle crumbled bacon on top, especially nice with > peppered bacon. > > Nina > THAT sounds like something I need to try. -- Jean B. |
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let's talk egg salad
Andy wrote:
> Jean B. said... > >> hahabogus wrote: >>> So this is a simple, basic, cheap meal...I put diced celery and red >>> bell pepper in mine; along with chopped eggs (of course), mayo and lots >>> of salt and pepper. >>> >>> What do you put in yours.... >>> >> For years I was adding things like a dab of mustard--or maybe >> curry powder (yes, I confess) and olives. Then I started making >> it with just mayo and salt for my daughter. Lo and behold, it was >> better. I add lots of freshly ground pepper to mine. AND I don't >> like to use lots of mayo. Just enough to moisten it. > > > Would a dash or two of wasabi powder'd mayo be suitable in egg salad? > > Not that I EAT egg salad. Too gaseous! > > Andy Wellll, I HATE wasabi. Other than that... -- Jean B. |
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let's talk egg salad
Jean B. said...
> Andy wrote: >> Jean B. said... >> >>> hahabogus wrote: >>>> So this is a simple, basic, cheap meal...I put diced celery and red >>>> bell pepper in mine; along with chopped eggs (of course), mayo and lots >>>> of salt and pepper. >>>> >>>> What do you put in yours.... >>>> >>> For years I was adding things like a dab of mustard--or maybe >>> curry powder (yes, I confess) and olives. Then I started making >>> it with just mayo and salt for my daughter. Lo and behold, it was >>> better. I add lots of freshly ground pepper to mine. AND I don't >>> like to use lots of mayo. Just enough to moisten it. >> >> >> Would a dash or two of wasabi powder'd mayo be suitable in egg salad? >> >> Not that I EAT egg salad. Too gaseous! >> >> Andy > > Wellll, I HATE wasabi. Other than that... Jean B, I opened the bottle of wasabi exactly once. I should just throw it out. Best, Andy |
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let's talk egg salad
On Sun 10 Aug 2008 05:54:33p, hahabogus told us...
> So this is a simple, basic, cheap meal...I put diced celery and red bell > pepper in mine; along with chopped eggs (of course), mayo and lots of salt > and pepper. > > What do you put in yours.... > I chop the eggs *very* fine, finely diced celery, onion or chopped scallion, a scant teaspoon of pickle relish, a sprinkle of celery seed, salt, and pepper. I use only enough mayo to moisten the mixture. -- Date: August(VIII) 10th(X),2008(MMVIII) ******************************************* Countdown till Labor Day 3wks 5hrs 11mins ******************************************* Time flies when you don't know what you're doing. ******************************************* |
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let's talk egg salad
"hahabogus" > wrote in message ... > So this is a simple, basic, cheap meal...I put diced celery and red bell > pepper in mine; along with chopped eggs (of course), mayo and lots of salt > and pepper. > > What do you put in yours.... > Very finely diced celery, salt and pepper, and not as much mayo as most people. On fresh whole wheat toast. |
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let's talk egg salad
Wayne Boatwright said...
> I chop the eggs *very* fine, finely diced celery, onion or chopped > scallion, a scant teaspoon of pickle relish, a sprinkle of celery seed, > salt, and pepper. I use only enough mayo to moisten the mixture. Wayne, You reminded me of the egg slicer gizmo trick. slice a hardboiled egg then rotate it 90 degrees and slice it again. Instant minced egg. Best, Andy |
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let's talk egg salad
On Sun 10 Aug 2008 07:04:22p, Andy told us...
> Wayne Boatwright said... > >> I chop the eggs *very* fine, finely diced celery, onion or chopped >> scallion, a scant teaspoon of pickle relish, a sprinkle of celery seed, >> salt, and pepper. I use only enough mayo to moisten the mixture. > > > Wayne, > > You reminded me of the egg slicer gizmo trick. slice a hardboiled egg then > rotate it 90 degrees and slice it again. Instant minced egg. > > Best, > > Andy > Actually, that's usually what I use, but after that I mash it a bit more with a fork. If I'm only making a couple of eggs, I just use the fork. But for larger quantities the egg slicer is really an expedient. -- Date: Sun, 08/10/08 ******************************************* Countdown till Labor Day 3wks 4hrs 55mins ******************************************* The only reason some people get lost in thought is that it's unfamiliar territory. ******************************************* |
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let's talk egg salad
Wayne Boatwright > wrote in
5.247: > On Sun 10 Aug 2008 05:54:33p, hahabogus told us... > >> So this is a simple, basic, cheap meal...I put diced celery and red >> bell pepper in mine; along with chopped eggs (of course), mayo and >> lots of salt and pepper. >> >> What do you put in yours.... >> > > I chop the eggs *very* fine, finely diced celery, onion or chopped > scallion, a scant teaspoon of pickle relish, a sprinkle of celery > seed, salt, and pepper. I use only enough mayo to moisten the > mixture. > I used to go wild with egg salad... diced dill pickle maybe dill or curry...But I've found that I pefer it these days more or less pretty plain. -- The house of the burning beet-Alan |
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let's talk egg salad
"hahabogus" > wrote in message ... > Wayne Boatwright > wrote in > 5.247: > >> On Sun 10 Aug 2008 05:54:33p, hahabogus told us... >> >>> So this is a simple, basic, cheap meal...I put diced celery and red >>> bell pepper in mine; along with chopped eggs (of course), mayo and >>> lots of salt and pepper. >>> >>> What do you put in yours.... >>> >> >> I chop the eggs *very* fine, finely diced celery, onion or chopped >> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >> seed, salt, and pepper. I use only enough mayo to moisten the >> mixture. >> > > I used to go wild with egg salad... diced dill pickle maybe dill or > curry...But I've found that I pefer it these days more or less pretty > plain. > I forgot to say that I also like the eggs very finely chopped. I actually smash them with a dinner fork. |
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let's talk egg salad
Wayne Boatwright said...
> On Sun 10 Aug 2008 07:04:22p, Andy told us... > >> Wayne Boatwright said... >> >>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery seed, >>> salt, and pepper. I use only enough mayo to moisten the mixture. >> >> >> Wayne, >> >> You reminded me of the egg slicer gizmo trick. slice a hardboiled egg > then >> rotate it 90 degrees and slice it again. Instant minced egg. >> >> Best, >> >> Andy >> > > Actually, that's usually what I use, but after that I mash it a bit more > with a fork. If I'm only making a couple of eggs, I just use the fork. > But for larger quantities the egg slicer is really an expedient. I wish there was a slicer big enough to mince avocado halves but they fall apart pretty readily with a fork as well. Andy |
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let's talk egg salad
Andy <q> wrote in :
> Wayne Boatwright said... > >> On Sun 10 Aug 2008 07:04:22p, Andy told us... >> >>> Wayne Boatwright said... >>> >>>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>>> seed, salt, and pepper. I use only enough mayo to moisten the >>>> mixture. >>> >>> >>> Wayne, >>> >>> You reminded me of the egg slicer gizmo trick. slice a hardboiled >>> egg >> then >>> rotate it 90 degrees and slice it again. Instant minced egg. >>> >>> Best, >>> >>> Andy >>> >> >> Actually, that's usually what I use, but after that I mash it a bit >> more with a fork. If I'm only making a couple of eggs, I just use >> the fork. But for larger quantities the egg slicer is really an >> expedient. > > > I wish there was a slicer big enough to mince avocado halves but they > fall apart pretty readily with a fork as well. > > Andy > I think I saw an avocado slicer in a williams-sonoma or a king arthur flour catalog a while back. Saerah |
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let's talk egg salad
On Sun 10 Aug 2008 07:11:05p, hahabogus told us...
> Wayne Boatwright > wrote in > 5.247: > >> On Sun 10 Aug 2008 05:54:33p, hahabogus told us... >> >>> So this is a simple, basic, cheap meal...I put diced celery and red >>> bell pepper in mine; along with chopped eggs (of course), mayo and >>> lots of salt and pepper. >>> >>> What do you put in yours.... >>> >> >> I chop the eggs *very* fine, finely diced celery, onion or chopped >> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >> seed, salt, and pepper. I use only enough mayo to moisten the >> mixture. >> > > I used to go wild with egg salad... diced dill pickle maybe dill or > curry...But I've found that I pefer it these days more or less pretty > plain. > I wouldn't say I exactly "went wild" with the way I make egg salad. I don't like much of anything else in it other than what I wrote. -- Date: Sunday, August(VIII) 10th(X),2008(MMVIII) ******************************************* Countdown till Labor Day 3wks 4hrs 39mins ******************************************* Follow your heart and let your head take care of itself. ******************************************* |
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let's talk egg salad
On Sun 10 Aug 2008 07:18:15p, Andy told us...
> Wayne Boatwright said... > >> On Sun 10 Aug 2008 07:04:22p, Andy told us... >> >>> Wayne Boatwright said... >>> >>>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>>> seed, salt, and pepper. I use only enough mayo to moisten the >>>> mixture. >>> >>> >>> Wayne, >>> >>> You reminded me of the egg slicer gizmo trick. slice a hardboiled egg >>> then rotate it 90 degrees and slice it again. Instant minced egg. >>> >>> Best, >>> >>> Andy >>> >> >> Actually, that's usually what I use, but after that I mash it a bit >> more with a fork. If I'm only making a couple of eggs, I just use the >> fork. But for larger quantities the egg slicer is really an expedient. > > > I wish there was a slicer big enough to mince avocado halves but they > fall apart pretty readily with a fork as well. > > Andy > There is an avocado slicer that would give you a head start in chopping or mincing them. http://www.kitchen-classics.com/avocado_slicer.htm -- Date: Sun, 08/10/08 ******************************************* Countdown till Labor Day 3wks 4hrs 36mins ******************************************* Grumplicious Grumplicious Grumplicious!!! ******************************************* |
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let's talk egg salad
Wayne Boatwright said...
> On Sun 10 Aug 2008 07:18:15p, Andy told us... > >> Wayne Boatwright said... >> >>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>> >>>> Wayne Boatwright said... >>>> >>>>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>>>> seed, salt, and pepper. I use only enough mayo to moisten the >>>>> mixture. >>>> >>>> >>>> Wayne, >>>> >>>> You reminded me of the egg slicer gizmo trick. slice a hardboiled egg >>>> then rotate it 90 degrees and slice it again. Instant minced egg. >>>> >>>> Best, >>>> >>>> Andy >>>> >>> >>> Actually, that's usually what I use, but after that I mash it a bit >>> more with a fork. If I'm only making a couple of eggs, I just use the >>> fork. But for larger quantities the egg slicer is really an expedient. >> >> >> I wish there was a slicer big enough to mince avocado halves but they >> fall apart pretty readily with a fork as well. >> >> Andy >> > > There is an avocado slicer that would give you a head start in chopping or > mincing them. > > http://www.kitchen-classics.com/avocado_slicer.htm Wayne, Yes! I've seen that in the Fantés store. You gotta have a perfectly shaped avocado for it to work without leaving pulp behind. Again, the fork rules.  Thanks, Andy |
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let's talk egg salad
Wayne Boatwright > wrote in
5.250: > On Sun 10 Aug 2008 07:11:05p, hahabogus told us... > >> Wayne Boatwright > wrote in >> 5.247: >> >>> On Sun 10 Aug 2008 05:54:33p, hahabogus told us... >>> >>>> So this is a simple, basic, cheap meal...I put diced celery and red >>>> bell pepper in mine; along with chopped eggs (of course), mayo and >>>> lots of salt and pepper. >>>> >>>> What do you put in yours.... >>>> >>> >>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>> seed, salt, and pepper. I use only enough mayo to moisten the >>> mixture. >>> >> >> I used to go wild with egg salad... diced dill pickle maybe dill or >> curry...But I've found that I pefer it these days more or less pretty >> plain. >> > > I wouldn't say I exactly "went wild" with the way I make egg salad. I > don't like much of anything else in it other than what I wrote. > If I implied you went wild excuse me it wasn't my intention. My eating habits have changed a lot since I first started making egg salad. And when I ate it fairly often as an economic measure I needed to mix it up a bit, just to beat the boredom of egg salad sandwiches for lunch...again. But I've found that now, when I only eat it say 5 or 6 times a year I prefer it pretty plain...eggs, mayo, celery and bell pepper these days tastes very good. Maybe it is a touch stone from my youth or maybe as you age your tastes change many times...Maybe it is the use of many uses of other spices in various other stuff I eat. But the plain jane back to basics egg salad is my preference these days. -- The house of the burning beet-Alan |
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let's talk egg salad
On Sun 10 Aug 2008 07:32:49p, Andy told us...
> Wayne Boatwright said... > >> On Sun 10 Aug 2008 07:18:15p, Andy told us... >> >>> Wayne Boatwright said... >>> >>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>> >>>>> Wayne Boatwright said... >>>>> >>>>>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>>>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>>>>> seed, salt, and pepper. I use only enough mayo to moisten the >>>>>> mixture. >>>>> >>>>> >>>>> Wayne, >>>>> >>>>> You reminded me of the egg slicer gizmo trick. slice a hardboiled egg >>>>> then rotate it 90 degrees and slice it again. Instant minced egg. >>>>> >>>>> Best, >>>>> >>>>> Andy >>>>> >>>> >>>> Actually, that's usually what I use, but after that I mash it a bit >>>> more with a fork. If I'm only making a couple of eggs, I just use the >>>> fork. But for larger quantities the egg slicer is really an expedient. >>> >>> >>> I wish there was a slicer big enough to mince avocado halves but they >>> fall apart pretty readily with a fork as well. >>> >>> Andy >>> >> >> There is an avocado slicer that would give you a head start in chopping >> or mincing them. >> >> http://www.kitchen-classics.com/avocado_slicer.htm > > > Wayne, > > Yes! I've seen that in the Fantés store. You gotta have a perfectly shaped > avocado for it to work without leaving pulp behind. Again, the fork rules. > > > Thanks, > > Andy > Do you mean to say that all avocados are not perfect? :-) -- Date: August(VIII) 10th(X),2008(MMVIII) ******************************************* Countdown till Labor Day 3wks 4hrs 18mins ******************************************* Fine, DON'T have a nice day, see if I care. ******************************************* |
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let's talk egg salad
Wayne Boatwright said...
> On Sun 10 Aug 2008 07:32:49p, Andy told us... > >> Wayne Boatwright said... >> >>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>> >>>> Wayne Boatwright said... >>>> >>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>> >>>>>> Wayne Boatwright said... >>>>>> >>>>>>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>>>>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>>>>>> seed, salt, and pepper. I use only enough mayo to moisten the >>>>>>> mixture. >>>>>> >>>>>> >>>>>> Wayne, >>>>>> >>>>>> You reminded me of the egg slicer gizmo trick. slice a hardboiled egg >>>>>> then rotate it 90 degrees and slice it again. Instant minced egg. >>>>>> >>>>>> Best, >>>>>> >>>>>> Andy >>>>>> >>>>> >>>>> Actually, that's usually what I use, but after that I mash it a bit >>>>> more with a fork. If I'm only making a couple of eggs, I just use the >>>>> fork. But for larger quantities the egg slicer is really an > expedient. >>>> >>>> >>>> I wish there was a slicer big enough to mince avocado halves but they >>>> fall apart pretty readily with a fork as well. >>>> >>>> Andy >>>> >>> >>> There is an avocado slicer that would give you a head start in chopping >>> or mincing them. >>> >>> http://www.kitchen-classics.com/avocado_slicer.htm >> >> >> Wayne, >> >> Yes! I've seen that in the Fantés store. You gotta have a perfectly > shaped >> avocado for it to work without leaving pulp behind. Again, the fork > rules. >> >> >> Thanks, >> >> Andy >> > > Do you mean to say that all avocados are not perfect? :-) Wayne, Have you tried a Florida avocado lately? Andy |
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let's talk egg salad
On Sun 10 Aug 2008 07:35:48p, hahabogus told us...
> Wayne Boatwright > wrote in > 5.250: > >> On Sun 10 Aug 2008 07:11:05p, hahabogus told us... >> >>> Wayne Boatwright > wrote in >>> 5.247: >>> >>>> On Sun 10 Aug 2008 05:54:33p, hahabogus told us... >>>> >>>>> So this is a simple, basic, cheap meal...I put diced celery and red >>>>> bell pepper in mine; along with chopped eggs (of course), mayo and >>>>> lots of salt and pepper. >>>>> >>>>> What do you put in yours.... >>>>> >>>> >>>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>>> seed, salt, and pepper. I use only enough mayo to moisten the >>>> mixture. >>>> >>> >>> I used to go wild with egg salad... diced dill pickle maybe dill or >>> curry...But I've found that I pefer it these days more or less pretty >>> plain. >>> >> >> I wouldn't say I exactly "went wild" with the way I make egg salad. I >> don't like much of anything else in it other than what I wrote. >> > > If I implied you went wild excuse me it wasn't my intention. > > My eating habits have changed a lot since I first started making egg > salad. And when I ate it fairly often as an economic measure I needed to > mix it up a bit, just to beat the boredom of egg salad sandwiches for > lunch...again. > > But I've found that now, when I only eat it say 5 or 6 times a year I > prefer it pretty plain...eggs, mayo, celery and bell pepper these days > tastes very good. Maybe it is a touch stone from my youth or maybe as you > age your tastes change many times...Maybe it is the use of many uses of > other spices in various other stuff I eat. But the plain jane back to > basics egg salad is my preference these days. > I think our tastes change over time, Alan. And while we may still like some very complex food tastes, simplicity in others is often a preference. I used to also put chopped stuffed olives in egg salad. Occasionally I still do. The same with dill weed. -- Date: August(VIII) 10th(X),2008(MMVIII) ******************************************* Countdown till Labor Day 3wks 4hrs 17mins ******************************************* Real programmers write COPY CON PROGRAM.EXE ******************************************* |
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let's talk egg salad
On Sun 10 Aug 2008 07:45:12p, Andy told us...
> Wayne Boatwright said... > >> On Sun 10 Aug 2008 07:32:49p, Andy told us... >> >>> Wayne Boatwright said... >>> >>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>>> >>>>> Wayne Boatwright said... >>>>> >>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>>> >>>>>>> Wayne Boatwright said... >>>>>>> >>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>>>>>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>>>>>>> seed, salt, and pepper. I use only enough mayo to moisten the >>>>>>>> mixture. >>>>>>> >>>>>>> >>>>>>> Wayne, >>>>>>> >>>>>>> You reminded me of the egg slicer gizmo trick. slice a hardboiled >>>>>>> egg then rotate it 90 degrees and slice it again. Instant minced egg. >>>>>>> >>>>>>> Best, >>>>>>> >>>>>>> Andy >>>>>>> >>>>>> >>>>>> Actually, that's usually what I use, but after that I mash it a bit >>>>>> more with a fork. If I'm only making a couple of eggs, I just use >>>>>> the fork. But for larger quantities the egg slicer is really an >>>>>> expedient. >>>>> >>>>> >>>>> I wish there was a slicer big enough to mince avocado halves but they >>>>> fall apart pretty readily with a fork as well. >>>>> >>>>> Andy >>>>> >>>> >>>> There is an avocado slicer that would give you a head start in chopping >>>> or mincing them. >>>> >>>> http://www.kitchen-classics.com/avocado_slicer.htm >>> >>> >>> Wayne, >>> >>> Yes! I've seen that in the Fantés store. You gotta have a perfectly >>> shaped avocado for it to work without leaving pulp behind. Again, the >>> fork rules. >>> >>> Thanks, >>> >>> Andy >>> >> >> Do you mean to say that all avocados are not perfect? :-) > > > Wayne, > > Have you tried a Florida avocado lately? > > Andy > Those big fat bright green ones? I have them! -- Date: Sunday, August(VIII) 10th(X),2008(MMVIII) ******************************************* Countdown till Labor Day 3wks 4hrs 7mins ******************************************* Learn to splel, danmit! ******************************************* |
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let's talk egg salad
Wayne Boatwright said...
> On Sun 10 Aug 2008 07:45:12p, Andy told us... > >> Wayne Boatwright said... >> >>> On Sun 10 Aug 2008 07:32:49p, Andy told us... >>> >>>> Wayne Boatwright said... >>>> >>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>>>> >>>>>> Wayne Boatwright said... >>>>>> >>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>>>> >>>>>>>> Wayne Boatwright said... >>>>>>>> >>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or chopped >>>>>>>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery >>>>>>>>> seed, salt, and pepper. I use only enough mayo to moisten the >>>>>>>>> mixture. >>>>>>>> >>>>>>>> >>>>>>>> Wayne, >>>>>>>> >>>>>>>> You reminded me of the egg slicer gizmo trick. slice a hardboiled >>>>>>>> egg then rotate it 90 degrees and slice it again. Instant minced > egg. >>>>>>>> >>>>>>>> Best, >>>>>>>> >>>>>>>> Andy >>>>>>>> >>>>>>> >>>>>>> Actually, that's usually what I use, but after that I mash it a bit >>>>>>> more with a fork. If I'm only making a couple of eggs, I just use >>>>>>> the fork. But for larger quantities the egg slicer is really an >>>>>>> expedient. >>>>>> >>>>>> >>>>>> I wish there was a slicer big enough to mince avocado halves but they >>>>>> fall apart pretty readily with a fork as well. >>>>>> >>>>>> Andy >>>>>> >>>>> >>>>> There is an avocado slicer that would give you a head start in > chopping >>>>> or mincing them. >>>>> >>>>> http://www.kitchen-classics.com/avocado_slicer.htm >>>> >>>> >>>> Wayne, >>>> >>>> Yes! I've seen that in the Fantés store. You gotta have a perfectly >>>> shaped avocado for it to work without leaving pulp behind. Again, the >>>> fork rules. >>>> >>>> Thanks, >>>> >>>> Andy >>>> >>> >>> Do you mean to say that all avocados are not perfect? :-) >> >> >> Wayne, >> >> Have you tried a Florida avocado lately? >> >> Andy >> > > Those big fat bright green ones? I have them! The watery ones you want to ring out?!? ICK! You have no Hass avos in Arizona?!? Shame! You should have them from two directions (S&W, not the firearms folks .Andy |
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let's talk egg salad
"hahabogus" > wrote in message
... > So this is a simple, basic, cheap meal...I put diced celery and red bell > pepper in mine; along with chopped eggs (of course), mayo and lots of salt > and pepper. > > What do you put in yours.... Mine's even simpler: eggs, mayo, and lemon pepper seasoning (the lemon pepper I use has salt in it, so no need to add extra). Mary |
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let's talk egg salad
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let's talk egg salad
On Sun 10 Aug 2008 08:03:50p, Andy told us...
> Wayne Boatwright said... > >> On Sun 10 Aug 2008 07:45:12p, Andy told us... >> >>> Wayne Boatwright said... >>> >>>> On Sun 10 Aug 2008 07:32:49p, Andy told us... >>>> >>>>> Wayne Boatwright said... >>>>> >>>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>>>>> >>>>>>> Wayne Boatwright said... >>>>>>> >>>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>>>>> >>>>>>>>> Wayne Boatwright said... >>>>>>>>> >>>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or >>>>>>>>>> chopped scallion, a scant teaspoon of pickle relish, a sprinkle >>>>>>>>>> of celery seed, salt, and pepper. I use only enough mayo to >>>>>>>>>> moisten the mixture. >>>>>>>>> >>>>>>>>> >>>>>>>>> Wayne, >>>>>>>>> >>>>>>>>> You reminded me of the egg slicer gizmo trick. slice a hardboiled >>>>>>>>> egg then rotate it 90 degrees and slice it again. Instant minced >>>>>>>>> egg. >>>>>>>>> >>>>>>>>> Best, >>>>>>>>> >>>>>>>>> Andy >>>>>>>>> >>>>>>>> >>>>>>>> Actually, that's usually what I use, but after that I mash it a bit >>>>>>>> more with a fork. If I'm only making a couple of eggs, I just use >>>>>>>> the fork. But for larger quantities the egg slicer is really an >>>>>>>> expedient. >>>>>>> >>>>>>> >>>>>>> I wish there was a slicer big enough to mince avocado halves but >>>>>>> they fall apart pretty readily with a fork as well. >>>>>>> >>>>>>> Andy >>>>>>> >>>>>> >>>>>> There is an avocado slicer that would give you a head start in >>>>>> chopping or mincing them. >>>>>> >>>>>> http://www.kitchen-classics.com/avocado_slicer.htm >>>>> >>>>> >>>>> Wayne, >>>>> >>>>> Yes! I've seen that in the Fantés store. You gotta have a perfectly >>>>> shaped avocado for it to work without leaving pulp behind. Again, the >>>>> fork rules. >>>>> >>>>> Thanks, >>>>> >>>>> Andy >>>>> >>>> >>>> Do you mean to say that all avocados are not perfect? :-) >>> >>> >>> Wayne, >>> >>> Have you tried a Florida avocado lately? >>> >>> Andy >>> >> >> Those big fat bright green ones? I have them! > > > The watery ones you want to ring out?!? ICK! > > You have no Hass avos in Arizona?!? Shame! You should have them from two > directions (S&W, not the firearms folks .> > Andy > I didn't say that. We have mostly Hass avocados in Arizona. In fact, I rarely see the Florida ones here, although they were plentiful in Ohio. -- Date: August(VIII) 10th(X),2008(MMVIII) ******************************************* Countdown till Labor Day 3wks 3hrs 37mins ******************************************* When subtlety fails us, we must resort to cream pies. ******************************************* |
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let's talk egg salad
Wayne Boatwright > wrote in
SNIP MANY LINES > I love Hass avocados, the only ones I buy. AGREE. HAVING "GUAC" AS WE SPEAK. |
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let's talk egg salad
Wayne Boatwright said...
> On Sun 10 Aug 2008 08:03:50p, Andy told us... > >> Wayne Boatwright said... >> >>> On Sun 10 Aug 2008 07:45:12p, Andy told us... >>> >>>> Wayne Boatwright said... >>>> >>>>> On Sun 10 Aug 2008 07:32:49p, Andy told us... >>>>> >>>>>> Wayne Boatwright said... >>>>>> >>>>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>>>>>> >>>>>>>> Wayne Boatwright said... >>>>>>>> >>>>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>>>>>> >>>>>>>>>> Wayne Boatwright said... >>>>>>>>>> >>>>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or >>>>>>>>>>> chopped scallion, a scant teaspoon of pickle relish, a sprinkle >>>>>>>>>>> of celery seed, salt, and pepper. I use only enough mayo to >>>>>>>>>>> moisten the mixture. >>>>>>>>>> >>>>>>>>>> >>>>>>>>>> Wayne, >>>>>>>>>> >>>>>>>>>> You reminded me of the egg slicer gizmo trick. slice a hardboiled >>>>>>>>>> egg then rotate it 90 degrees and slice it again. Instant minced >>>>>>>>>> egg. >>>>>>>>>> >>>>>>>>>> Best, >>>>>>>>>> >>>>>>>>>> Andy >>>>>>>>>> >>>>>>>>> >>>>>>>>> Actually, that's usually what I use, but after that I mash it a > bit >>>>>>>>> more with a fork. If I'm only making a couple of eggs, I just use >>>>>>>>> the fork. But for larger quantities the egg slicer is really an >>>>>>>>> expedient. >>>>>>>> >>>>>>>> >>>>>>>> I wish there was a slicer big enough to mince avocado halves but >>>>>>>> they fall apart pretty readily with a fork as well. >>>>>>>> >>>>>>>> Andy >>>>>>>> >>>>>>> >>>>>>> There is an avocado slicer that would give you a head start in >>>>>>> chopping or mincing them. >>>>>>> >>>>>>> http://www.kitchen-classics.com/avocado_slicer.htm >>>>>> >>>>>> >>>>>> Wayne, >>>>>> >>>>>> Yes! I've seen that in the Fantés store. You gotta have a perfectly >>>>>> shaped avocado for it to work without leaving pulp behind. Again, > the >>>>>> fork rules. >>>>>> >>>>>> Thanks, >>>>>> >>>>>> Andy >>>>>> >>>>> >>>>> Do you mean to say that all avocados are not perfect? :-) >>>> >>>> >>>> Wayne, >>>> >>>> Have you tried a Florida avocado lately? >>>> >>>> Andy >>>> >>> >>> Those big fat bright green ones? I have them! >> >> >> The watery ones you want to ring out?!? ICK! >> >> You have no Hass avos in Arizona?!? Shame! You should have them from two >> directions (S&W, not the firearms folks .>> >> Andy >> > > I didn't say that. We have mostly Hass avocados in Arizona. In fact, I > rarely see the Florida ones here, although they were plentiful in Ohio. Wayne, They were God awful when we first-time and last-time tried them once from Kalifornia, during the short stay in FLA. Highly unrecommended! Best, Andy |
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let's talk egg salad
On Aug 10, 6:35 pm, Lynn from Fargo > wrote:
> On Aug 10, 8:10 pm, "Jean B." > wrote: > > > hahabogus wrote: > > > So this is a simple, basic, cheap meal...I put diced celery and red bell > > > pepper in mine; along with chopped eggs (of course), mayo and lots of salt > > > and pepper. > > > > What do you put in yours.... > > > For years I was adding things like a dab of mustard--or maybe > > curry powder (yes, I confess) and olives. Then I started making > > it with just mayo and salt for my daughter. Lo and behold, it was > > better. I add lots of freshly ground pepper to mine. AND I don't > > like to use lots of mayo. Just enough to moisten it. > > > -- > > Jean B. > > I used to make egg salad at work (feeding folks free supper in > psychosocial rehabilitation center) when I was out of everything > except hamburger buns and eggs. I used 3 dozen eggs, mayo if I had > it Miracle Whip if I didn't, a little sweet (or dill) pickle relish, > a dash of mustard, a very finely minced onion or two and a bit of > sugar. > > If I had several cans of tuna (or chicken or ham I'd make up a second > (occasionally third batch of whatever salad sandwich spread > > We served this from big bowls (used a half cup ice cream scoop) with > the split hamburger buns, maybe some sliced cheese and Rock'n'Roll > soup (a whimsical mix of Campbells/Heinz cream of whatever canned > soups and turn up the music reeeeeeaaaal loud. Everybody seemed quite > happy (but then we were all pretty heavily medicated.) > > Lynn in Fargo > Better Living Through Chemistry Go girl!!!! Whatever works!!! |
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let's talk egg salad
On Aug 10, 8:30 pm, Andy <q> wrote:
> Wayne Boatwright said... > > > > > > > On Sun 10 Aug 2008 08:03:50p, Andy told us... > > >> Wayne Boatwright said... > > >>> On Sun 10 Aug 2008 07:45:12p, Andy told us... > > >>>> Wayne Boatwright said... > > >>>>> On Sun 10 Aug 2008 07:32:49p, Andy told us... > > >>>>>> Wayne Boatwright said... > > >>>>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... > > >>>>>>>> Wayne Boatwright said... > > >>>>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... > > >>>>>>>>>> Wayne Boatwright said... > > >>>>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or > >>>>>>>>>>> chopped scallion, a scant teaspoon of pickle relish, a sprinkle > >>>>>>>>>>> of celery seed, salt, and pepper. I use only enough mayo to > >>>>>>>>>>> moisten the mixture. > > >>>>>>>>>> Wayne, > > >>>>>>>>>> You reminded me of the egg slicer gizmo trick. slice a > hardboiled > >>>>>>>>>> egg then rotate it 90 degrees and slice it again. Instant minced > >>>>>>>>>> egg. > > >>>>>>>>>> Best, > > >>>>>>>>>> Andy > > >>>>>>>>> Actually, that's usually what I use, but after that I mash it a > > bit > >>>>>>>>> more with a fork. If I'm only making a couple of eggs, I just > use > >>>>>>>>> the fork. But for larger quantities the egg slicer is really an > >>>>>>>>> expedient. > > >>>>>>>> I wish there was a slicer big enough to mince avocado halves but > >>>>>>>> they fall apart pretty readily with a fork as well. > > >>>>>>>> Andy > > >>>>>>> There is an avocado slicer that would give you a head start in > >>>>>>> chopping or mincing them. > > >>>>>>>http://www.kitchen-classics.com/avocado_slicer.htm > > >>>>>> Wayne, > > >>>>>> Yes! I've seen that in the Fantés store. You gotta have a perfectly > >>>>>> shaped avocado for it to work without leaving pulp behind. Again, > > the > >>>>>> fork rules. > > >>>>>> Thanks, > > >>>>>> Andy > > >>>>> Do you mean to say that all avocados are not perfect? :-) > > >>>> Wayne, > > >>>> Have you tried a Florida avocado lately? > > >>>> Andy > > >>> Those big fat bright green ones? I have them! > > >> The watery ones you want to ring out?!? ICK! > > >> You have no Hass avos in Arizona?!? Shame! You should have them from two > >> directions (S&W, not the firearms folks .> > >> Andy > > > I didn't say that. We have mostly Hass avocados in Arizona. In fact, I > > rarely see the Florida ones here, although they were plentiful in Ohio. > > Wayne, > > They were God awful when we first-time and last-time tried them once from > Kalifornia, during the short stay in FLA. > > Highly unrecommended! > > Best, > > Andy I have had 1 good one, but my husband HATES them, so I am always on the lookout for good CA Hass ones....I have never met a pickier avocado head... |
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let's talk egg salad
On Sun 10 Aug 2008 08:30:01p, Andy told us...
> Wayne Boatwright said... > >> On Sun 10 Aug 2008 08:03:50p, Andy told us... >> >>> Wayne Boatwright said... >>> >>>> On Sun 10 Aug 2008 07:45:12p, Andy told us... >>>> >>>>> Wayne Boatwright said... >>>>> >>>>>> On Sun 10 Aug 2008 07:32:49p, Andy told us... >>>>>> >>>>>>> Wayne Boatwright said... >>>>>>> >>>>>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>>>>>>> >>>>>>>>> Wayne Boatwright said... >>>>>>>>> >>>>>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>>>>>>> >>>>>>>>>>> Wayne Boatwright said... >>>>>>>>>>> >>>>>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or >>>>>>>>>>>> chopped scallion, a scant teaspoon of pickle relish, a sprinkle >>>>>>>>>>>> of celery seed, salt, and pepper. I use only enough mayo to >>>>>>>>>>>> moisten the mixture. >>>>>>>>>>> >>>>>>>>>>> >>>>>>>>>>> Wayne, >>>>>>>>>>> >>>>>>>>>>> You reminded me of the egg slicer gizmo trick. slice a >>>>>>>>>>> hardboiled egg then rotate it 90 degrees and slice it again. >>>>>>>>>>> Instant minced egg. >>>>>>>>>>> >>>>>>>>>>> Best, >>>>>>>>>>> >>>>>>>>>>> Andy >>>>>>>>>>> >>>>>>>>>> >>>>>>>>>> Actually, that's usually what I use, but after that I mash it a >>>>>>>>>> bit more with a fork. If I'm only making a couple of eggs, I just >>>>>>>>>> use the fork. But for larger quantities the egg slicer is really >>>>>>>>>> an expedient. >>>>>>>>> >>>>>>>>> >>>>>>>>> I wish there was a slicer big enough to mince avocado halves but >>>>>>>>> they fall apart pretty readily with a fork as well. >>>>>>>>> >>>>>>>>> Andy >>>>>>>>> >>>>>>>> >>>>>>>> There is an avocado slicer that would give you a head start in >>>>>>>> chopping or mincing them. >>>>>>>> >>>>>>>> http://www.kitchen-classics.com/avocado_slicer.htm >>>>>>> >>>>>>> >>>>>>> Wayne, >>>>>>> >>>>>>> Yes! I've seen that in the Fantés store. You gotta have a perfectly >>>>>>> shaped avocado for it to work without leaving pulp behind. Again, >>>>>>> the fork rules. >>>>>>> >>>>>>> Thanks, >>>>>>> >>>>>>> Andy >>>>>>> >>>>>> >>>>>> Do you mean to say that all avocados are not perfect? :-) >>>>> >>>>> >>>>> Wayne, >>>>> >>>>> Have you tried a Florida avocado lately? >>>>> >>>>> Andy >>>>> >>>> >>>> Those big fat bright green ones? I have them! >>> >>> >>> The watery ones you want to ring out?!? ICK! >>> >>> You have no Hass avos in Arizona?!? Shame! You should have them from two >>> directions (S&W, not the firearms folks .>>> >>> Andy >>> >> >> I didn't say that. We have mostly Hass avocados in Arizona. In fact, I >> rarely see the Florida ones here, although they were plentiful in Ohio. > > > Wayne, > > They were God awful when we first-time and last-time tried them once from > Kalifornia, during the short stay in FLA. > > Highly unrecommended! > > Best, > > Andy > I love Hass avocados, the only ones I buy. I don't buy them frequently, though. I know they're healthy, but they have way too much fat for my diet. -- Date: Sun, 8(VIII)/10(X)/08(MMVIII) ******************************************* Countdown till Labor Day 3wks 3hrs 23mins ******************************************* Being crazy isn't all it's cracked up to be. ******************************************* |
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let's talk egg salad
Wayne Boatwright > wrote in
5.250: > Those big fat bright green ones? I have them! > > I got shots from the doc....now they are back to their normal colour and shrunk considerably. -- The house of the burning beet-Alan |
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let's talk egg salad
merryb said...
> On Aug 10, 8:30 pm, Andy <q> wrote: >> Wayne Boatwright said... >> >> >> >> >> >> > On Sun 10 Aug 2008 08:03:50p, Andy told us... >> >> >> Wayne Boatwright said... >> >> >>> On Sun 10 Aug 2008 07:45:12p, Andy told us... >> >> >>>> Wayne Boatwright said... >> >> >>>>> On Sun 10 Aug 2008 07:32:49p, Andy told us... >> >> >>>>>> Wayne Boatwright said... >> >> >>>>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >> >> >>>>>>>> Wayne Boatwright said... >> >> >>>>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >> >> >>>>>>>>>> Wayne Boatwright said... >> >> >>>>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or >> >>>>>>>>>>> chopped scallion, a scant teaspoon of pickle relish, a sprink > le >> >>>>>>>>>>> of celery seed, salt, and pepper. I use only enough mayo to >> >>>>>>>>>>> moisten the mixture. >> >> >>>>>>>>>> Wayne, >> >> >>>>>>>>>> You reminded me of the egg slicer gizmo trick. slice a >> hardboiled >> >>>>>>>>>> egg then rotate it 90 degrees and slice it again. Instant minc > ed >> >>>>>>>>>> egg. >> >> >>>>>>>>>> Best, >> >> >>>>>>>>>> Andy >> >> >>>>>>>>> Actually, that's usually what I use, but after that I mash it a >> > bit >> >>>>>>>>> more with a fork. If I'm only making a couple of eggs, I just >> use >> >>>>>>>>> the fork. But for larger quantities the egg slicer is really a > n >> >>>>>>>>> expedient. >> >> >>>>>>>> I wish there was a slicer big enough to mince avocado halves but >> >>>>>>>> they fall apart pretty readily with a fork as well. >> >> >>>>>>>> Andy >> >> >>>>>>> There is an avocado slicer that would give you a head start in >> >>>>>>> chopping or mincing them. >> >> >>>>>>>http://www.kitchen-classics.com/avocado_slicer.htm >> >> >>>>>> Wayne, >> >> >>>>>> Yes! I've seen that in the Fantés store. You gotta have a perfec > tly >> >>>>>> shaped avocado for it to work without leaving pulp behind. Again, >> > the >> >>>>>> fork rules. >> >> >>>>>> Thanks, >> >> >>>>>> Andy >> >> >>>>> Do you mean to say that all avocados are not perfect? :-) >> >> >>>> Wayne, >> >> >>>> Have you tried a Florida avocado lately? >> >> >>>> Andy >> >> >>> Those big fat bright green ones? I have them! >> >> >> The watery ones you want to ring out?!? ICK! >> >> >> You have no Hass avos in Arizona?!? Shame! You should have them from t > wo >> >> directions (S&W, not the firearms folks .>> >> >> Andy >> >> > I didn't say that. We have mostly Hass avocados in Arizona. In fact, > I >> > rarely see the Florida ones here, although they were plentiful in Ohio. >> >> Wayne, >> >> They were God awful when we first-time and last-time tried them once from >> Kalifornia, during the short stay in FLA. >> >> Highly unrecommended! >> >> Best, >> >> Andy > > I have had 1 good one, but my husband HATES them, so I am always on > the lookout for good CA Hass ones....I have never met a pickier > avocado head... merryb, Yes you have now!  Best, Andy |
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let's talk egg salad
Wayne Boatwright said...
> On Sun 10 Aug 2008 08:30:01p, Andy told us... > >> Wayne Boatwright said... >> >>> On Sun 10 Aug 2008 08:03:50p, Andy told us... >>> >>>> Wayne Boatwright said... >>>> >>>>> On Sun 10 Aug 2008 07:45:12p, Andy told us... >>>>> >>>>>> Wayne Boatwright said... >>>>>> >>>>>>> On Sun 10 Aug 2008 07:32:49p, Andy told us... >>>>>>> >>>>>>>> Wayne Boatwright said... >>>>>>>> >>>>>>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>>>>>>>> >>>>>>>>>> Wayne Boatwright said... >>>>>>>>>> >>>>>>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>>>>>>>> >>>>>>>>>>>> Wayne Boatwright said... >>>>>>>>>>>> >>>>>>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or >>>>>>>>>>>>> chopped scallion, a scant teaspoon of pickle relish, a > sprinkle >>>>>>>>>>>>> of celery seed, salt, and pepper. I use only enough mayo to >>>>>>>>>>>>> moisten the mixture. >>>>>>>>>>>> >>>>>>>>>>>> >>>>>>>>>>>> Wayne, >>>>>>>>>>>> >>>>>>>>>>>> You reminded me of the egg slicer gizmo trick. slice a >>>>>>>>>>>> hardboiled egg then rotate it 90 degrees and slice it again. >>>>>>>>>>>> Instant minced egg. >>>>>>>>>>>> >>>>>>>>>>>> Best, >>>>>>>>>>>> >>>>>>>>>>>> Andy >>>>>>>>>>>> >>>>>>>>>>> >>>>>>>>>>> Actually, that's usually what I use, but after that I mash it a >>>>>>>>>>> bit more with a fork. If I'm only making a couple of eggs, I > just >>>>>>>>>>> use the fork. But for larger quantities the egg slicer is > really >>>>>>>>>>> an expedient. >>>>>>>>>> >>>>>>>>>> >>>>>>>>>> I wish there was a slicer big enough to mince avocado halves but >>>>>>>>>> they fall apart pretty readily with a fork as well. >>>>>>>>>> >>>>>>>>>> Andy >>>>>>>>>> >>>>>>>>> >>>>>>>>> There is an avocado slicer that would give you a head start in >>>>>>>>> chopping or mincing them. >>>>>>>>> >>>>>>>>> http://www.kitchen-classics.com/avocado_slicer.htm >>>>>>>> >>>>>>>> >>>>>>>> Wayne, >>>>>>>> >>>>>>>> Yes! I've seen that in the Fantés store. You gotta have a perfectly >>>>>>>> shaped avocado for it to work without leaving pulp behind. Again, >>>>>>>> the fork rules. >>>>>>>> >>>>>>>> Thanks, >>>>>>>> >>>>>>>> Andy >>>>>>>> >>>>>>> >>>>>>> Do you mean to say that all avocados are not perfect? :-) >>>>>> >>>>>> >>>>>> Wayne, >>>>>> >>>>>> Have you tried a Florida avocado lately? >>>>>> >>>>>> Andy >>>>>> >>>>> >>>>> Those big fat bright green ones? I have them! >>>> >>>> >>>> The watery ones you want to ring out?!? ICK! >>>> >>>> You have no Hass avos in Arizona?!? Shame! You should have them from > two >>>> directions (S&W, not the firearms folks .>>>> >>>> Andy >>>> >>> >>> I didn't say that. We have mostly Hass avocados in Arizona. In fact, I >>> rarely see the Florida ones here, although they were plentiful in Ohio. >> >> >> Wayne, >> >> They were God awful when we first-time and last-time tried them once from >> Kalifornia, during the short stay in FLA. >> >> Highly unrecommended! >> >> Best, >> >> Andy >> > > I love Hass avocados, the only ones I buy. I don't buy them frequently, > though. I know they're healthy, but they have way too much fat for my > diet. Wayne, But, for the most part it's good fat! It's just how you allocate fats. Best, Andy |
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let's talk egg salad
On Sun 10 Aug 2008 08:39:26p, hahabogus told us...
> Wayne Boatwright > wrote in > 5.250: > >> Those big fat bright green ones? I have them! Oops! I just realized my typo. I meant to say that I *hate* those Florida avocados! > I got shots from the doc....now they are back to their normal colour and > shrunk considerably. That could be embarrassing in certain situations. :-) -- Date: Sunday, August 10th,2008 ******************************************* Countdown till Labor Day 3wks 3hrs 10mins ******************************************* Man who get hit by car, get that run down feeling ******************************************* |
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let's talk egg salad
On Sun 10 Aug 2008 08:44:52p, Andy told us...
> Wayne Boatwright said... > >> On Sun 10 Aug 2008 08:30:01p, Andy told us... >> >>> Wayne Boatwright said... >>> >>>> On Sun 10 Aug 2008 08:03:50p, Andy told us... >>>> >>>>> Wayne Boatwright said... >>>>> >>>>>> On Sun 10 Aug 2008 07:45:12p, Andy told us... >>>>>> >>>>>>> Wayne Boatwright said... >>>>>>> >>>>>>>> On Sun 10 Aug 2008 07:32:49p, Andy told us... >>>>>>>> >>>>>>>>> Wayne Boatwright said... >>>>>>>>> >>>>>>>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>>>>>>>>> >>>>>>>>>>> Wayne Boatwright said... >>>>>>>>>>> >>>>>>>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>>>>>>>>> >>>>>>>>>>>>> Wayne Boatwright said... >>>>>>>>>>>>> >>>>>>>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or >>>>>>>>>>>>>> chopped scallion, a scant teaspoon of pickle relish, a >>>>>>>>>>>>>> sprinkle of celery seed, salt, and pepper. I use only enough >>>>>>>>>>>>>> mayo to moisten the mixture. >>>>>>>>>>>>> >>>>>>>>>>>>> >>>>>>>>>>>>> Wayne, >>>>>>>>>>>>> >>>>>>>>>>>>> You reminded me of the egg slicer gizmo trick. slice a >>>>>>>>>>>>> hardboiled egg then rotate it 90 degrees and slice it again. >>>>>>>>>>>>> Instant minced egg. >>>>>>>>>>>>> >>>>>>>>>>>>> Best, >>>>>>>>>>>>> >>>>>>>>>>>>> Andy >>>>>>>>>>>>> >>>>>>>>>>>> >>>>>>>>>>>> Actually, that's usually what I use, but after that I mash it a >>>>>>>>>>>> bit more with a fork. If I'm only making a couple of eggs, I >>>>>>>>>>>> just use the fork. But for larger quantities the egg slicer is >>>>>>>>>>>> really an expedient. >>>>>>>>>>> >>>>>>>>>>> >>>>>>>>>>> I wish there was a slicer big enough to mince avocado halves but >>>>>>>>>>> they fall apart pretty readily with a fork as well. >>>>>>>>>>> >>>>>>>>>>> Andy >>>>>>>>>>> >>>>>>>>>> >>>>>>>>>> There is an avocado slicer that would give you a head start in >>>>>>>>>> chopping or mincing them. >>>>>>>>>> >>>>>>>>>> http://www.kitchen-classics.com/avocado_slicer.htm >>>>>>>>> >>>>>>>>> >>>>>>>>> Wayne, >>>>>>>>> >>>>>>>>> Yes! I've seen that in the Fantés store. You gotta have a >>>>>>>>> perfectly shaped avocado for it to work without leaving pulp >>>>>>>>> behind. Again, the fork rules. >>>>>>>>> >>>>>>>>> Thanks, >>>>>>>>> >>>>>>>>> Andy >>>>>>>>> >>>>>>>> >>>>>>>> Do you mean to say that all avocados are not perfect? :-) >>>>>>> >>>>>>> >>>>>>> Wayne, >>>>>>> >>>>>>> Have you tried a Florida avocado lately? >>>>>>> >>>>>>> Andy >>>>>>> >>>>>> >>>>>> Those big fat bright green ones? I have them! >>>>> >>>>> >>>>> The watery ones you want to ring out?!? ICK! >>>>> >>>>> You have no Hass avos in Arizona?!? Shame! You should have them from >>>>> two directions (S&W, not the firearms folks .>>>>> >>>>> Andy >>>>> >>>> >>>> I didn't say that. We have mostly Hass avocados in Arizona. In fact, >>>> I rarely see the Florida ones here, although they were plentiful in >>>> Ohio. >>> >>> >>> Wayne, >>> >>> They were God awful when we first-time and last-time tried them once >>> from Kalifornia, during the short stay in FLA. >>> >>> Highly unrecommended! >>> >>> Best, >>> >>> Andy >>> >> >> I love Hass avocados, the only ones I buy. I don't buy them frequently, >> though. I know they're healthy, but they have way too much fat for my >> diet. > > > Wayne, > > But, for the most part it's good fat! Yes, I know that, but it's still fat. :-) > It's just how you allocate fats. I know that, too, but I don't want to use all my fats in eating avocados. > Best, > > Andy Oh, in my first response about avocados, I meant to say I *hate* those Floriday avocados, not that I "have" them. -- Date: Sunday, Aug 10,2008 ******************************************* Countdown till Labor Day 3wks 3hrs 9mins ******************************************* I love mankind; it's people I can't stand. --Charles Schultz ******************************************* |
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let's talk egg salad
Wayne Boatwright said...
> On Sun 10 Aug 2008 08:44:52p, Andy told us... > >> Wayne Boatwright said... >> >>> On Sun 10 Aug 2008 08:30:01p, Andy told us... >>> >>>> Wayne Boatwright said... >>>> >>>>> On Sun 10 Aug 2008 08:03:50p, Andy told us... >>>>> >>>>>> Wayne Boatwright said... >>>>>> >>>>>>> On Sun 10 Aug 2008 07:45:12p, Andy told us... >>>>>>> >>>>>>>> Wayne Boatwright said... >>>>>>>> >>>>>>>>> On Sun 10 Aug 2008 07:32:49p, Andy told us... >>>>>>>>> >>>>>>>>>> Wayne Boatwright said... >>>>>>>>>> >>>>>>>>>>> On Sun 10 Aug 2008 07:18:15p, Andy told us... >>>>>>>>>>> >>>>>>>>>>>> Wayne Boatwright said... >>>>>>>>>>>> >>>>>>>>>>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us... >>>>>>>>>>>>> >>>>>>>>>>>>>> Wayne Boatwright said... >>>>>>>>>>>>>> >>>>>>>>>>>>>>> I chop the eggs *very* fine, finely diced celery, onion or >>>>>>>>>>>>>>> chopped scallion, a scant teaspoon of pickle relish, a >>>>>>>>>>>>>>> sprinkle of celery seed, salt, and pepper. I use only > enough >>>>>>>>>>>>>>> mayo to moisten the mixture. >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>> Wayne, >>>>>>>>>>>>>> >>>>>>>>>>>>>> You reminded me of the egg slicer gizmo trick. slice a >>>>>>>>>>>>>> hardboiled egg then rotate it 90 degrees and slice it again. >>>>>>>>>>>>>> Instant minced egg. >>>>>>>>>>>>>> >>>>>>>>>>>>>> Best, >>>>>>>>>>>>>> >>>>>>>>>>>>>> Andy >>>>>>>>>>>>>> >>>>>>>>>>>>> >>>>>>>>>>>>> Actually, that's usually what I use, but after that I mash it > a >>>>>>>>>>>>> bit more with a fork. If I'm only making a couple of eggs, I >>>>>>>>>>>>> just use the fork. But for larger quantities the egg slicer > is >>>>>>>>>>>>> really an expedient. >>>>>>>>>>>> >>>>>>>>>>>> >>>>>>>>>>>> I wish there was a slicer big enough to mince avocado halves > but >>>>>>>>>>>> they fall apart pretty readily with a fork as well. >>>>>>>>>>>> >>>>>>>>>>>> Andy >>>>>>>>>>>> >>>>>>>>>>> >>>>>>>>>>> There is an avocado slicer that would give you a head start in >>>>>>>>>>> chopping or mincing them. >>>>>>>>>>> >>>>>>>>>>> http://www.kitchen-classics.com/avocado_slicer.htm >>>>>>>>>> >>>>>>>>>> >>>>>>>>>> Wayne, >>>>>>>>>> >>>>>>>>>> Yes! I've seen that in the Fantés store. You gotta have a >>>>>>>>>> perfectly shaped avocado for it to work without leaving pulp >>>>>>>>>> behind. Again, the fork rules. >>>>>>>>>> >>>>>>>>>> Thanks, >>>>>>>>>> >>>>>>>>>> Andy >>>>>>>>>> >>>>>>>>> >>>>>>>>> Do you mean to say that all avocados are not perfect? :-) >>>>>>>> >>>>>>>> >>>>>>>> Wayne, >>>>>>>> >>>>>>>> Have you tried a Florida avocado lately? >>>>>>>> >>>>>>>> Andy >>>>>>>> >>>>>>> >>>>>>> Those big fat bright green ones? I have them! >>>>>> >>>>>> >>>>>> The watery ones you want to ring out?!? ICK! >>>>>> >>>>>> You have no Hass avos in Arizona?!? Shame! You should have them from >>>>>> two directions (S&W, not the firearms folks .>>>>>> >>>>>> Andy >>>>>> >>>>> >>>>> I didn't say that. We have mostly Hass avocados in Arizona. In fact, >>>>> I rarely see the Florida ones here, although they were plentiful in >>>>> Ohio. >>>> >>>> >>>> Wayne, >>>> >>>> They were God awful when we first-time and last-time tried them once >>>> from Kalifornia, during the short stay in FLA. >>>> >>>> Highly unrecommended! >>>> >>>> Best, >>>> >>>> Andy >>>> >>> >>> I love Hass avocados, the only ones I buy. I don't buy them frequently, >>> though. I know they're healthy, but they have way too much fat for my >>> diet. >> >> >> Wayne, >> >> But, for the most part it's good fat! > > Yes, I know that, but it's still fat. :-) > >> It's just how you allocate fats. > > I know that, too, but I don't want to use all my fats in eating avocados. > >> Best, >> >> Andy > > Oh, in my first response about avocados, I meant to say I *hate* those > Floriday avocados, not that I "have" them. Wayne, So if I stop by, there'll be no FLA avos?!? Promise? Best, Andy +500 SPF sunscreen |
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