Andy wrote:
>
>
> You *can* make healthier versions of sunny or over eggs by soft-boiling
> them to desired doneness, cutting out the fat.
>
> I know! I know! What's the fun in THAT??!
>
> Andy


Poaching works well, too.

gloria p

Gloria P said...

> Andy wrote:
>>
>>
>> You *can* make healthier versions of sunny or over eggs by soft-boiling
>> them to desired doneness, cutting out the fat.
>>
>> I know! I know! What's the fun in THAT??!
>>
>> Andy
>
>
> Poaching works well, too.
>
> gloria p


gloria p,

Agreed!

Best,

Andy

Lin wrote:

>
> I've probably posted this before, but as the inside joke in our home
> goes "This is what a trained killer serves his wife for breakfast ..."
>
> http://i42.tinypic.com/2duawli.jpg
>
> He makes me smile! :-)
>
> --Lin


Awwwwwww...sweet!

gloria p

Gloria P wrote:

> Awwwwwww...sweet!

I live in the land of "Awwwwwwws." ;-)

--Lin (there's no place like home!)

In article >, wrote:
>On Wed, 11 Feb 2009 13:43:30 GMT, notbob > wrote:
>
>>On 2009-02-11, Phred > wrote:
>>
>>> I often fry an egg and toss it over briefly to "seal" the top before
>>> sticking it on a slice of toast. The yolk is still fairly runny.
>>> I've often wondered if that is "over easy".
>>
>>That's my definition of "over easy" Ideally, over easy is an egg flipped
>>over so it's cooked evenly to the point where the albumin (white) is cooked
>>through, but the yolk is still runny, just as you describe.
>>
>>Over easy is usually an easier way than "sunny side up" which is basically
>>the same degree of doneness (hard wht, runny yolk) but requires frying in
>>enough grease that excess grease can be constantly ladled over the top of
>>the egg while it's cooking.
>
>I've always done my sunny side up eggs in a shallow pan with a heavy
>lid on top. The heat is then directed down on top of the egg, no need
>for the grease.

I often do that too -- but then the sun don't shine too well. :-)

Cheers, Phred.

--
LID

In article >, Lin > wrote:
>Andy wrote:
>> You *can* make healthier versions of sunny or over eggs by soft-boiling
>> them to desired doneness, cutting out the fat. [...]
>
>True, true. Besides cutting back on red meat, I've also cut back on
>eggs. Egg substitute for me most of the time now. Bob does a very nice
>soft boiled egg though.
>
>Eggs (real or fakey) I typically do in a non-stick pan without a lot of
>added fat. I might wipe a bit of olive oil on the surface or use Pam
>spray on the pans that are allowed non-stick sprays. I rarely use butter
>anymore when I cook. My cholesterol and triglyceride levels are much
>better for it.
>
>I've probably posted this before, but as the inside joke in our home
>goes "This is what a trained killer serves his wife for breakfast ..."
>
>http://i42.tinypic.com/2duawli.jpg
>
>He makes me smile! :-)

G'day Lin,

Artistic endeavour and valentines etc. aside, I'm struck by that piece
of toast. Your toaster is either *very* much better than mine; or
that piece of bread has been fried. So, 'fess up -- which is it? :-)

Cheers, Phred.

--
LID

In article >, Cindy Hamilton > wrote:
>On Feb 11, 8:04=A0am, (Phred) wrote:
>> In article .=
>com>, Cindy Hamilton > wrote:
>> [snip]
>> >Well, I do use a scale to weigh out my Cheerios in the morning. =A0
>>
>> You eat Cheerios in the *morning*? =A0I guess that comes with driving on
>> the wrong (Right) side of the road!
>>
>> Here, we eat Cheerios in the *evening*; with a cold stubbie or more or
>> a good beer; before dinner! =A0;-)
>
>Well, now that PLucas has pointed to a picture of Southern Hemisphere
>Cheerios, I can see why you'd think that.
>
>The Cheerios to which I refer are an oat-based cold breakfast cereal.
>Probably not good with a beer, although I've never tried them that
>way.

Now that a convoy of trucks has finally got through to us here in the
deep north of the deep south and the shops have been restocked after
we had been cut off for about ten days, I'll try to remember to check
our local supermarket to see if that cereal has penetrated this far.
(I noted that PL said the cereal Cheerio is now available down south.)

Cheers, Phred.

--
LID

In article >, blake murphy > wrote:
>On Wed, 11 Feb 2009 13:04:25 GMT, Phred wrote:
>
>> In article
> >, Cindy
> Hamilton > wrote:
>> [snip]
>>>
>>>Well, I do use a scale to weigh out my Cheerios in the morning.
>>
>> You eat Cheerios in the *morning*? I guess that comes with driving on
>> the wrong (Right) side of the road!
>>
>> Here, we eat Cheerios in the *evening*; with a cold stubbie or more of
>> a good beer; before dinner! ;-)
>
>o.k., what's a stubbie? a sausage?

G'day Blake,

It once was a simple half bottle of beer/ale/lager and pretty much
looked like a half bottle with a very short neck.

However, the yuppies have got into it and it has been remodelled to a
more sophisticated form that the wannabees are *happy* to drink from
rather than be embarrassed by the simple crassness of the original.

Along with this aesthetic change the marketing scam merchants have
been at work and the modern stubbie has shrunk from an honest half
bottle (13 fl.oz. or 375 ml) to a wimpy (but more profitable) 330 ml.
(In truth, the blue collar beers have tended to remain at 375; it's
more usually the expensive sophisticates choices that have shrunk, so
all is not lost! ;-)

Cheers, Phred.

--
LID

On Feb 9, 10:13*pm, "Pete C." > wrote:
> SteveB wrote:
>
> > Anyone use them? *At times, I want to check if a pan is hot (I have
> > electric, so it's a guess) *Other times, I want to check the temp of a lot
> > of stuff. *But then, the surface temp may be totally different from the
> > interior temp. *Does anyone have one and use it? *Share your experiences
> > with me.
>
> > Steve
>
> Greatest thing since sliced bread... probably greater. I got one of the
> Harbor Freight IR guns (item 91778) intending it for use in my shop, but
> it quickly got dedicated to the kitchen and I got another for the shop.
> The specs rated it to something like 500 degrees, but they are
> incorrect, it works fine up to ar least 1,200 degrees (charcoal in the
> smoker), the temp confirmed with my far more expensive Fluke meter with
> thermocouple probe.
>
> An IR thermometer won't replace an instant read or meat thermometer
> where you need core temperature, but it handles any liquid you're
> stirring (so the temps are even), pan temps, pizza stone temps, etc.
> beautifully and without requiring cleaning after each measurement.

Last night, I happened to mention this thread to my husband, who has a
degree
in electro-optics and 27 years of experience in the field.

The first thing he said was: "What is the emissivity of peanut oil?"

We happened to be in the computer room, so he pointed to our printer,
which is light gray and shiny on top, and dark gray and matte on the
bottom. An IR thermometer would show two different temperatures for
each surface.

Then I said, "Emissivity probably doesn't matter: the thermometer in
question was purchased from Harbor Freight".

He said, "I'd rather stick my dick in the hot oil than trust the
calibration
of a device from Harbor Freight."

I'm willing to admit that his standards are much higher than are
really
required in the kitchen. Or the garage.

Cindy Hamilton

On Thu, 12 Feb 2009 05:28:46 -0800 (PST), Cindy Hamilton wrote:
>
> Last night, I happened to mention this thread to my husband, who has a
> degree
> in electro-optics and 27 years of experience in the field.
>
> The first thing he said was: "What is the emissivity of peanut oil?"
>
> We happened to be in the computer room, so he pointed to our printer,
> which is light gray and shiny on top, and dark gray and matte on the
> bottom. An IR thermometer would show two different temperatures for
> each surface.
>
> Then I said, "Emissivity probably doesn't matter: the thermometer in
> question was purchased from Harbor Freight".
>
> He said, "I'd rather stick my dick in the hot oil than trust the
> calibration
> of a device from Harbor Freight."
>
> I'm willing to admit that his standards are much higher than are
> really
> required in the kitchen. Or the garage.
>
> Cindy Hamilton

his standards for what he's williing to stick his dick into seem pretty
mainstream, though.

your pal,
blake

In article >,
(Phred) wrote:


> Artistic endeavour and valentines etc. aside, I'm struck by that piece
> of toast. Your toaster is either *very* much better than mine; or
> that piece of bread has been fried. So, 'fess up -- which is it? :-)

For some reason, these are occasionally called "Toad in the Hole" in the
US. No relation to the British dish:

http://en.wikipedia.org/wiki/Toad_in_the_hole

For 27 other names for this in the US:

http://en.wikipedia.org/wiki/Egg_in_the_basket

I've never seen anything other than a round hole.

What all of these have in common is that the egg is fried while within
the bread. Thus, to answer your question, that bread has seen the
frypan.

--
Dan Abel
Petaluma, California USA

Dan Abel said...

> What all of these have in common is that the egg is fried while within
> the bread. Thus, to answer your question, that bread has seen the
> frypan.


Dan,

"Toad in the Hole" was on the tip of my tongue but I couldn't come up with
it!

Thanks!

What a mental relief! LOL!

Best,

Andy

On Feb 12, 5:28*am, Cindy Hamilton >
wrote:

> He said, "I'd rather stick my dick in the hot oil than trust the
> calibration
> of a device from Harbor Freight."
>
> I'm willing to admit that his standards are much higher than are
> really
> required in the kitchen. *Or the garage.
>

I don't know about that, he's got you, his wife right there next to
him and he'd rather stick his dick in hot oil?

So what does he "do" in the garage?

On Feb 12, 12:40*pm, Duwop > wrote:
> On Feb 12, 5:28*am, Cindy Hamilton >
> wrote:
>
> > He said, "I'd rather stick my dick in the hot oil than trust the
> > calibration
> > of a device from Harbor Freight."
>
> > I'm willing to admit that his standards are much higher than are
> > really
> > required in the kitchen. *Or the garage.
>
> I don't know about that, he's got you, *his wife right there next to
> him and he'd rather stick his dick in hot oil?

No, the order of preference is this:

1. Stick his dick in me
2. Stick his dick in hot oil
3. Use an IR thermometer from Harbor Freight.

I imagine there are a few possibilities between 1 and 2.

> So what does he "do" in the garage?

A lady never kisses and tells.

Cindy Hamilton

On Thu, 12 Feb 2009 13:14:05 GMT, Phred wrote:

> In article >, blake murphy > wrote:
>>On Wed, 11 Feb 2009 13:04:25 GMT, Phred wrote:
>>
>>> In article
>> >, Cindy
>> Hamilton > wrote:
>>> [snip]
>>>>
>>>>Well, I do use a scale to weigh out my Cheerios in the morning.
>>>
>>> You eat Cheerios in the *morning*? I guess that comes with driving on
>>> the wrong (Right) side of the road!
>>>
>>> Here, we eat Cheerios in the *evening*; with a cold stubbie or more of
>>> a good beer; before dinner! ;-)
>>
>>o.k., what's a stubbie? a sausage?
>
> G'day Blake,
>
> It once was a simple half bottle of beer/ale/lager and pretty much
> looked like a half bottle with a very short neck.
>
> However, the yuppies have got into it and it has been remodelled to a
> more sophisticated form that the wannabees are *happy* to drink from
> rather than be embarrassed by the simple crassness of the original.
>
> Along with this aesthetic change the marketing scam merchants have
> been at work and the modern stubbie has shrunk from an honest half
> bottle (13 fl.oz. or 375 ml) to a wimpy (but more profitable) 330 ml.
> (In truth, the blue collar beers have tended to remain at 375; it's
> more usually the expensive sophisticates choices that have shrunk, so
> all is not lost! ;-)
>
> Cheers, Phred.

ah, o.k. i misread 'a stubbie or more *of* good beer.'

in the u.s. (and maybe elsewhere) we would call a small bottle of beer a
'pony,' but that is smaller than what you're talking about, six or seven
ounces (177-207 ml.).

most american beers come in twelve-ounce bottles or cans as standard. i
guess australians drink more beer.

rolling rock, an all-american swill, is available in seven-ounce bottles,
affectionately known as 'pocket rockets.'

your pal,
blake

In article
>,
Cindy Hamilton > wrote:

> On Feb 12, 12:40*pm, Duwop > wrote:
> > On Feb 12, 5:28*am, Cindy Hamilton >
> > wrote:
> >
> > > He said, "I'd rather stick my dick in the hot oil than trust the
> > > calibration
> > > of a device from Harbor Freight."
> >
> > > I'm willing to admit that his standards are much higher than are
> > > really
> > > required in the kitchen. *Or the garage.
> >
> > I don't know about that, he's got you, *his wife right there next to
> > him and he'd rather stick his dick in hot oil?
>
> No, the order of preference is this:
>
> 1. Stick his dick in me
> 2. Stick his dick in hot oil
> 3. Use an IR thermometer from Harbor Freight.
>
> I imagine there are a few possibilities between 1 and 2.
>
> > So what does he "do" in the garage?
>
> A lady never kisses and tells.

Just what I thought. His girlfriend lives in the garage!

:-)

--
Dan Abel
Petaluma, California USA

On Wed, 11 Feb 2009 13:00:54 -0500, Kate Connally >
wrote:

>Gloria P wrote:
>> Phred wrote:
>There's also over medium - between runny and hard.
>I usually order them that way in restaurants because
>if I order them over easy I get them with a lot of
>runny white, which I hate. I want the white cooked
>and and yolk as runny as possible. But somehow restaurant
>cooks can't seem to manage that. Thus the white tends
>to be undercooked.
>
>Kate

Ah, Kate. You may recall that a few years back a poster,
like a meteor, briefly appeared on our horizons, loudly
proclaiming that he was a chef in a (pick your number)
star restaurant, and that if we had any questions, he
would be pleased to help the NG out. Someone of
the regulars, IIRC, told him that there was more
experience in r.f.c than he could ever hope to gain
in his entire lifetime. Therefore, if HE had any questions,
he might consider submitting them to the group, who
would provide experience he could not hope to have.

I loved it then, and it's still true now!

Alex, long time lurker and student of food.

blake murphy wrote:
>
> On Thu, 12 Feb 2009 05:28:46 -0800 (PST), Cindy Hamilton wrote:
> >
> > Last night, I happened to mention this thread to my husband, who has a
> > degree
> > in electro-optics and 27 years of experience in the field.
> >
> > The first thing he said was: "What is the emissivity of peanut oil?"
> >
> > We happened to be in the computer room, so he pointed to our printer,
> > which is light gray and shiny on top, and dark gray and matte on the
> > bottom. An IR thermometer would show two different temperatures for
> > each surface.
> >
> > Then I said, "Emissivity probably doesn't matter: the thermometer in
> > question was purchased from Harbor Freight".
> >
> > He said, "I'd rather stick my dick in the hot oil than trust the
> > calibration
> > of a device from Harbor Freight."
> >
> > I'm willing to admit that his standards are much higher than are
> > really
> > required in the kitchen. Or the garage.
> >
> > Cindy Hamilton

Well, despite the derogatory comments about Harbor Freight, the fact is
that I tested the Harbor Freight IR thermometer pretty extensively in
comparison with a Fluke 87 meter with 80TK thermocouple adapter and
probe, over a wide range of temperatures from -109F to +1,200F and found
no discrepancies.

Cindy Hamilton > wrote in
:

> On Feb 11, 8:04*am, (Phred) wrote:


>> Here, we eat Cheerios in the *evening*; with a cold stubbie or more
>> or a good beer; before dinner! *;-)
>
> Well, now that PLucas has pointed to a picture of Southern Hemisphere
> Cheerios, I can see why you'd think that.

We don't call them Cheerios in NSW - here they're cocktail franks or
"little boys" :-)


>
> The Cheerios to which I refer are an oat-based cold breakfast cereal.
> Probably not good with a beer, although I've never tried them that
> way.
>

There's a Nestle brand cereal called Cheerios available here now, though
I'm not sure if it's exactly the same as the Cheerios in the US. It only
comes in the one plain flavour, not like US Cheerios.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

Rhonda Anderson > wrote in
.5:


>> The Cheerios to which I refer are an oat-based cold breakfast cereal.
>> Probably not good with a beer, although I've never tried them that
>> way.
>>
>
> There's a Nestle brand cereal called Cheerios available here now, though
> I'm not sure if it's exactly the same as the Cheerios in the US. It only
> comes in the one plain flavour, not like US Cheerios.
>


http://www.nestle.com.au/Products/Ce...os/Default.htm





--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

On Feb 12, 4:12*pm, Dan Abel > wrote:

> > > So what does he "do" in the garage?
>
> > A lady never kisses and tells.
>
> Just what I thought. *His girlfriend lives in the garage!
>
> :-)

She must come from hardy stock. It's been about 20 F in
there for a couple of months.

Cindy Hamilton

In article >, Dan Abel > wrote:
>In article >,
> (Phred) wrote:
>
>> Artistic endeavour and valentines etc. aside, I'm struck by that piece
>> of toast. Your toaster is either *very* much better than mine; or
>> that piece of bread has been fried. So, 'fess up -- which is it? :-)
>
>For some reason, these are occasionally called "Toad in the Hole" in the
>US. No relation to the British dish:
>
>http://en.wikipedia.org/wiki/Toad_in_the_hole
>
>For 27 other names for this in the US:
>
>http://en.wikipedia.org/wiki/Egg_in_the_basket
>
>I've never seen anything other than a round hole.
>
>What all of these have in common is that the egg is fried while within
>the bread. Thus, to answer your question, that bread has seen the
>frypan.

Thanks for clearing that up for me Dan. And I must add that AFAIK
"Toad in the Hole" here in Oz has more to do with snags than eggs;
though, of course, eggs are used in the recipes. Like this one:

<http://www.bbc.co.uk/food/recipes/database/toadinthehole_83871.shtml>

Cheers, Phred.

--
LID

In article >, blake murphy > wrote:
[snip]
>
>ah, o.k. i misread 'a stubbie or more *of* good beer.'

Not your fault -- I corrected my original typo in my reply!
(Second editions often do that. :-)

Cheers, Phred.

--
LID

On Fri, 13 Feb 2009 14:02:14 GMT, Phred wrote:

> In article >, blake murphy > wrote:
> [snip]
>>
>>ah, o.k. i misread 'a stubbie or more *of* good beer.'
>
> Not your fault -- I corrected my original typo in my reply!
> (Second editions often do that. :-)
>
> Cheers, Phred.

you sneaky *******!

your pal,
blake

"Pete C." > wrote in message
ster.com...
>
> blake murphy wrote:
>>
>> On Thu, 12 Feb 2009 05:28:46 -0800 (PST), Cindy Hamilton wrote:
>> >
>> > Last night, I happened to mention this thread to my husband, who has a
>> > degree
>> > in electro-optics and 27 years of experience in the field.
>> >
>> > The first thing he said was: "What is the emissivity of peanut oil?"
>> >
>> > We happened to be in the computer room, so he pointed to our printer,
>> > which is light gray and shiny on top, and dark gray and matte on the
>> > bottom. An IR thermometer would show two different temperatures for
>> > each surface.
>> >
>> > Then I said, "Emissivity probably doesn't matter: the thermometer in
>> > question was purchased from Harbor Freight".
>> >
>> > He said, "I'd rather stick my dick in the hot oil than trust the
>> > calibration
>> > of a device from Harbor Freight."
>> >
>> > I'm willing to admit that his standards are much higher than are
>> > really
>> > required in the kitchen. Or the garage.
>> >
>> > Cindy Hamilton
>
> Well, despite the derogatory comments about Harbor Freight, the fact is
> that I tested the Harbor Freight IR thermometer pretty extensively in
> comparison with a Fluke 87 meter with 80TK thermocouple adapter and
> probe, over a wide range of temperatures from -109F to +1,200F and found
> no discrepancies.

Didn't I see you in "My Cousin Vinny"?

On Feb 12, 9:50*am, Cindy Hamilton >
wrote:
> On Feb 12, 12:40*pm, Duwop > wrote:

> > I don't know about that, he's got you, *his wife right there next to
> > him and he'd rather stick his dick in hot oil?
>
> No, the order of preference is this:
>
> 1. *Stick his dick in me
> 2. *Stick his dick in hot oil
> 3. *Use an IR thermometer from Harbor Freight.
>
> I imagine there are a few possibilities between 1 and 2.
>
> > So what does he "do" in the garage?
>
> A lady never kisses and tells.
>
> Cindy Hamilton

An A+++ for being a good sport, thank you Cindy.

Nancy Young wrote:
> notbob wrote:
>> On 2009-02-11, Phred > wrote:
>>
>>> I often fry an egg and toss it over briefly to "seal" the top before
>>> sticking it on a slice of toast. The yolk is still fairly runny.
>>> I've often wondered if that is "over easy".
>>
>> That's my definition of "over easy" Ideally, over easy is an egg
>> flipped over so it's cooked evenly to the point where the albumin
>> (white) is cooked through, but the yolk is still runny, just as you
>> describe.
>
> I think the 'easy' part refers to not breaking the yolk, too.

I don't think so, because you can order "over easy", "over medium", and
"over hard" in a diner, and none of them break the yolk -- the
easy/medium/hard refers to how cooked the yolk gets.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins