On Tue, 3 Feb 2009 17:04:32 +0100, Vilco wrote:

> Sheldon wrote:
>
>> I wonder how it was decided upon the typical
>> wimpy US breakfast... I'd much rather a couple slices of left over
>> cold pizza,
>
> You GUIDO!

sheldon isn't stylish enough to be a guido.

your pal,
blake

On Tue, 03 Feb 2009 12:37:30 -0700, Gloria P wrote:

> Vilco wrote:
>> Sheldon wrote:
>>
>>> I wonder how it was decided upon the typical
>>> wimpy US breakfast... I'd much rather a couple slices of left over
>>> cold pizza,
>>
>> You GUIDO!
>>
>
> That5's GUINEA GUIDO to you, young man.
>
> gloria p

vilco also left out the unwashed and stinky part.

your pal,
blake

blake murphy wrote:


> i had a roommate at school who would cook bacon, then turn the heat
> up to very high, and fry his eggs until the edges where bubbled up
> and crisp. drove me nuts.

That's how I like mine. Nice and runny yolk, some good browing on the
white. Brown == flavor.



Brian

--
Day 1 of the "no grouchy usenet posts" project

Michael "Dog3" wrote:

> "Default User" > news:6uuebgFhfvpdU1
> @mid.individual.net: in rec.food.cooking
>
> > blake murphy wrote:
> >
> >
> >> i had a roommate at school who would cook bacon, then turn the heat
> >> up to very high, and fry his eggs until the edges where bubbled up
> >> and crisp. drove me nuts.
> >
> > That's how I like mine. Nice and runny yolk, some good browing on
> > the white. Brown == flavor.
>
> We were talking about omeletes.

Originally so, but Blake had done a segue to the subject of fried eggs.

> When I make fried eggs I like 'em
> over easy and a bit or brown around the whites like Brian described.
> Awesome fried in bacon grease but if I don't have any I'll settle for
> butter

When I were a young sprat, my mother saved bacon grease, so we could
have our eggs fried properly even if no bacon were cooked at that time.

I once spent the night at a friend's house, and in the morning his
mother prepared bacon and eggs for us. She cooked the bacon, threw away
the grease, wiped out the pan, and fried the eggs in butter. I said
nothing, though, and ate the eggs like a good little guest.

These days, I don't fix bacon much, so eggs do get fried in butter a
lot. Sometimes in sausage grease though, which is not bad either.




Brian

--
Day 1 of the "no grouchy usenet posts" project

Default User wrote:

> When I were a young sprat, my mother saved bacon grease, so we could
> have our eggs fried properly even if no bacon were cooked at that
> time.

Exactly. In my house the container was an empty frozen
orange juice container.

> I once spent the night at a friend's house, and in the morning his
> mother prepared bacon and eggs for us. She cooked the bacon, threw
> away the grease, wiped out the pan, and fried the eggs in butter. I
> said nothing, though, and ate the eggs like a good little guest.

What a waste. Unfortunately I hardly ever have bacon anymore,
but when I do, I save the grease for eggs.

> These days, I don't fix bacon much, so eggs do get fried in butter a
> lot. Sometimes in sausage grease though, which is not bad either.

I think I'll take a package of bacon out of the freezer.

nancy

On Wed, 04 Feb 2009 17:43:02 GMT, blake murphy
> wrote:

>much as i hate to agree with andy, i'm skeptical of any kind of browning in
>eggs. but if that's what you like...
>
>i had a roommate at school who would cook bacon, then turn the heat up to
>very high, and fry his eggs until the edges where bubbled up and crisp.
>drove me nuts.


EEEW! Crispy bacon, pale eggs over easy. End of story.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 04 Feb 2009 21:33:14 GMT, "Michael \"Dog3\""
> wrote:

>We were talking about omeletes.

I've deleted all the above messages, but IMO: omelets should not have
a brown spot anywhere in sight. Eggs over easy and omelets are part
of my every week (can't say day) life. I feel the same way about
scrambled eggs. NO Brown (and I use butter only for scrambled eggs)!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 4 Feb 2009 22:29:07 GMT, "Default User" >
wrote:

>When I were a young sprat, my mother saved bacon grease

Didn't everyone's mom?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On 04 Feb 2009 21:33:14 GMT, "Michael \"Dog3\""
> > wrote:
>
>
>>We were talking about omeletes.
>
>
> I've deleted all the above messages, but IMO: omelets should not have
> a brown spot anywhere in sight. Eggs over easy and omelets are part
> of my every week (can't say day) life. I feel the same way about
> scrambled eggs. NO Brown (and I use butter only for scrambled eggs)!
>
>

I agree that browning of any sort has no business in scrambled eggs.
Except maybe as part of the prep for an add-in like sausage or bacon.

But I love a lightly browned, buttery exterior on an omelet, especially
when the interior is still smooth and creamy. I've actually gotten away
from adding much of anything beyond a light sprinkle of cheese to the
inside of an omelet - makes it too hard to judge proper doneness and can
make things turn watery if you're especially fond of veggies, etc. I
serve most everything else on the side.

sf wrote:

> On 4 Feb 2009 22:29:07 GMT, "Default User" >
> wrote:
>
>
>>When I were a young sprat, my mother saved bacon grease
>
>
> Didn't everyone's mom?
>
>

Well, yeah, but only to add to seed to make suet balls for feeding birds
over the winter.

On Wed, 04 Feb 2009 22:17:50 -0600, Kathleen
> wrote:

>sf wrote:
>
>> On 4 Feb 2009 22:29:07 GMT, "Default User" >
>> wrote:
>>
>>
>>>When I were a young sprat, my mother saved bacon grease
>>
>>
>> Didn't everyone's mom?
>>
>>
>
>Well, yeah, but only to add to seed to make suet balls for feeding birds
>over the winter.

Mine added it to dog food.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 04 Feb 2009 22:16:34 -0600, Kathleen
> wrote:

>sf wrote:

>> I've deleted all the above messages, but IMO: omelets should not have
>> a brown spot anywhere in sight. Eggs over easy and omelets are part
>> of my every week (can't say day) life. I feel the same way about
>> scrambled eggs. NO Brown (and I use butter only for scrambled eggs)!
>>
>>
>
>I agree that browning of any sort has no business in scrambled eggs.
>Except maybe as part of the prep for an add-in like sausage or bacon.
>
>But I love a lightly browned, buttery exterior on an omelet, especially
>when the interior is still smooth and creamy. I've actually gotten away
>from adding much of anything beyond a light sprinkle of cheese to the
>inside of an omelet - makes it too hard to judge proper doneness and can
>make things turn watery if you're especially fond of veggies, etc. I
>serve most everything else on the side.

I prefer only a light sprinkling of cheese on my omelet too, but I can
do any other filling - because I precook the filling to the doneness I
want and add it just before I roll (folding is for wimps) the omelet
on to a plate.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

> On Wed, 04 Feb 2009 22:17:50 -0600, Kathleen
> > wrote:
>
>
>>sf wrote:
>>
>>
>>>On 4 Feb 2009 22:29:07 GMT, "Default User" >
>>>wrote:
>>>
>>>
>>>
>>>>When I were a young sprat, my mother saved bacon grease
>>>
>>>
>>>Didn't everyone's mom?
>>>
>>>
>>
>>Well, yeah, but only to add to seed to make suet balls for feeding birds
>>over the winter.
>
>
> Mine added it to dog food.
>
>

ARGH!!!

Mine did that. Maybe, what was it, 4, 5 years ago? They moved to
Phoenix and I drove their SUV out there for them because my mom doesn't
do highways.

So we've got their two dogs with me and my mom, my dad's got the truck,
we decided to do it in three days rather than pushing it and making the
trip in two.

And Laddie and Blue (border collie and aussie, respectively) are Fat
*******s. We're not talking plump. These are animals so fat you
could've used them as coffee tables. And while we're making frequent
pitstops for walkies, as much for my mother's sake as for the dogs,
they're spending hours at a time basically imobile.

We stop for the night, neither dog shows much interest in their
kibble... Totally normal for the situation... And my mother busts out
a tupperware container of bacon fat she had stashed in the cooler,
packed with malice and aforethought for just such an occasion, which she
proceeds to microwave and spoon over their kibble, "to tempt their
appetites and keep their strength up".

ARGH!!!!! FFS, MOM! I WON'T BE HELD ACCOUNTABLE IF EITHER OF THEM POPS
LIKE A TICK!!!

On Wed, 04 Feb 2009 22:59:17 -0600, Kathleen
> wrote:

>sf wrote:
>
>> On Wed, 04 Feb 2009 22:17:50 -0600, Kathleen
>> > wrote:
>>
>>
>>>sf wrote:
>>>
>>>
>>>>On 4 Feb 2009 22:29:07 GMT, "Default User" >
>>>>wrote:
>>>>
>>>>
>>>>
>>>>>When I were a young sprat, my mother saved bacon grease
>>>>
>>>>
>>>>Didn't everyone's mom?
>>>>
>>>>
>>>
>>>Well, yeah, but only to add to seed to make suet balls for feeding birds
>>>over the winter.
>>
>>
>> Mine added it to dog food.
>>
>>
>
>ARGH!!!
>
>Mine did that. Maybe, what was it, 4, 5 years ago? They moved to
>Phoenix and I drove their SUV out there for them because my mom doesn't
>do highways.
>
>So we've got their two dogs with me and my mom, my dad's got the truck,
>we decided to do it in three days rather than pushing it and making the
>trip in two.
>
>And Laddie and Blue (border collie and aussie, respectively) are Fat
>*******s. We're not talking plump. These are animals so fat you
>could've used them as coffee tables. And while we're making frequent
>pitstops for walkies, as much for my mother's sake as for the dogs,
>they're spending hours at a time basically imobile.
>
>We stop for the night, neither dog shows much interest in their
>kibble... Totally normal for the situation... And my mother busts out
>a tupperware container of bacon fat she had stashed in the cooler,
>packed with malice and aforethought for just such an occasion, which she
>proceeds to microwave and spoon over their kibble, "to tempt their
>appetites and keep their strength up".
>
>ARGH!!!!! FFS, MOM! I WON'T BE HELD ACCOUNTABLE IF EITHER OF THEM POPS
>LIKE A TICK!!!

We had several house dogs at any one time and none were fat. Those
were the days when you kept drippings etc in a pot and mixed it with
dog kibble daily. I don't think kibble was as nutritious back in
those days. Plus we never fed our dogs at the table... it was
absolutely forbotten. They got a measured amount of dog food (plus
the enhancements) and no regular doggie treats.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 05 Feb 2009 13:23:43 GMT, "Michael \"Dog3\""
> wrote:

>sf > : in
>rec.food.cooking
>
>>
>> Mine added it to dog food.
>
>GAWD!!! My mother would have been all over her like a hornet for that ;-)
>
Why? Our dogs didn't have weight problems, ever - and lived to ripe
old ages for their breed.

>Bet the dog loved it though.

Dogs, not dog. Sometimes an entire kennel full, sometimes just the
four house dogs.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 4 Feb 2009 21:06:56 GMT, Default User wrote:

> blake murphy wrote:
>
>> i had a roommate at school who would cook bacon, then turn the heat
>> up to very high, and fry his eggs until the edges where bubbled up
>> and crisp. drove me nuts.
>
> That's how I like mine. Nice and runny yolk, some good browing on the
> white. Brown == flavor.
>
> Brian

it presents a texture problem for me.

your pal,
blake

On Wed, 04 Feb 2009 20:03:54 -0800, sf wrote:

> On Wed, 04 Feb 2009 17:43:02 GMT, blake murphy
> > wrote:
>
>>much as i hate to agree with andy, i'm skeptical of any kind of browning in
>>eggs. but if that's what you like...
>>
>>i had a roommate at school who would cook bacon, then turn the heat up to
>>very high, and fry his eggs until the edges where bubbled up and crisp.
>>drove me nuts.
>
> EEEW! Crispy bacon, pale eggs over easy. End of story.

that would be my thinking as well. he was from south carolina, for
whatever that's worth.

your pal,
blake

On Thu, 05 Feb 2009 15:22:11 GMT, blake murphy
> wrote:

>On Wed, 04 Feb 2009 20:03:54 -0800, sf wrote:
>
>> On Wed, 04 Feb 2009 17:43:02 GMT, blake murphy
>> > wrote:
>>
>>>much as i hate to agree with andy, i'm skeptical of any kind of browning in
>>>eggs. but if that's what you like...
>>>
>>>i had a roommate at school who would cook bacon, then turn the heat up to
>>>very high, and fry his eggs until the edges where bubbled up and crisp.
>>>drove me nuts.
>>
>> EEEW! Crispy bacon, pale eggs over easy. End of story.
>
>that would be my thinking as well. he was from south carolina, for
>whatever that's worth.

My mom cooked them like that too. I don't like crispy edges now but
ate them that way as a kid because I didn't know better.

Lou

Michael "Dog3" wrote:

>
> I've never fried eggs in sausage grease. I tried to scrambel eggs in
> bacon grease once and they didn't turn out very well so I've never tried
> to do it again.
>
> Michael
>


Scrambled eggs are too delicately flavored to stand up to sausage
grease. I used to save bacon grease, too, but since we've been
microwaving bacon (mostly turkey bacon) there's no grease to save!

I did get my kids, when they were very small, to like eggs by
crumbling crisp bacon into scrambled eggs as they were cooking.
My daughter tried that trick with her son. He picked out every
last shred of bacon and left the eggs. This is the kid who wants,
when he grows up, to be "a genius, because geniuses invent things."

I find that today's kids generally don't much like eggs, probably
because parents have been advised not to feed eggs until after age two
for allergy reasons. :-(

gloria p

sf wrote:

> On Wed, 04 Feb 2009 22:16:34 -0600, Kathleen
> > wrote:
>
>
>>sf wrote:
>
>
>>>I've deleted all the above messages, but IMO: omelets should not have
>>>a brown spot anywhere in sight. Eggs over easy and omelets are part
>>>of my every week (can't say day) life. I feel the same way about
>>>scrambled eggs. NO Brown (and I use butter only for scrambled eggs)!
>>>
>>>
>>
>>I agree that browning of any sort has no business in scrambled eggs.
>>Except maybe as part of the prep for an add-in like sausage or bacon.
>>
>>But I love a lightly browned, buttery exterior on an omelet, especially
>>when the interior is still smooth and creamy. I've actually gotten away
>
>>from adding much of anything beyond a light sprinkle of cheese to the
>
>>inside of an omelet - makes it too hard to judge proper doneness and can
>>make things turn watery if you're especially fond of veggies, etc. I
>>serve most everything else on the side.
>
>
> I prefer only a light sprinkling of cheese on my omelet too, but I can
> do any other filling - because I precook the filling to the doneness I
> want and add it just before I roll (folding is for wimps) the omelet
> on to a plate.

Well of course. But if I'm going to go to the trouble of prepping and
sautéing veggies for an omelet, I want *lots* of veggies. If I'm making
an omelet to split with my husband, sometimes he wants veggies with his
eggs when I want eggs with my veggies.

Putting the add-ins on the side improves flexibility on a split meal.

On Wed, 04 Feb 2009 20:56:23 -0800 in rec.food.cooking, sf
> wrote,
>I prefer only a light sprinkling of cheese on my omelet too, but I can
>do any other filling - because I precook the filling to the doneness I
>want and add it just before I roll (folding is for wimps) the omelet
>on to a plate.

Do you have a large griddle to cook your omelet on? Folding is for
those of us trying to cook a large omelet in a not-so-large skillet.

On Thu, 05 Feb 2009 16:21:20 -0800, David Harmon >
wrote:

>On Wed, 04 Feb 2009 20:56:23 -0800 in rec.food.cooking, sf
> wrote,
>>I prefer only a light sprinkling of cheese on my omelet too, but I can
>>do any other filling - because I precook the filling to the doneness I
>>want and add it just before I roll (folding is for wimps) the omelet
>>on to a plate.
>
>Do you have a large griddle to cook your omelet on? Folding is for
>those of us trying to cook a large omelet in a not-so-large skillet.
>

Only a dummy does that. Make scrambled eggs if you don't have a large
enough pan to make a proper omelet.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Thu, 05 Feb 2009 09:25:45 -0600, Lou Decruss wrote:

> On Thu, 05 Feb 2009 15:22:11 GMT, blake murphy
> > wrote:
>
>>On Wed, 04 Feb 2009 20:03:54 -0800, sf wrote:
>>
>>> On Wed, 04 Feb 2009 17:43:02 GMT, blake murphy
>>> > wrote:
>>>
>>>>much as i hate to agree with andy, i'm skeptical of any kind of browning in
>>>>eggs. but if that's what you like...
>>>>
>>>>i had a roommate at school who would cook bacon, then turn the heat up to
>>>>very high, and fry his eggs until the edges where bubbled up and crisp.
>>>>drove me nuts.
>>>
>>> EEEW! Crispy bacon, pale eggs over easy. End of story.
>>
>>that would be my thinking as well. he was from south carolina, for
>>whatever that's worth.
>
> My mom cooked them like that too. I don't like crispy edges now but
> ate them that way as a kid because I didn't know better.
>
> Lou

i'm thinking that's the way his mother cooked them, too.

your pal,
blake