I make deviled eggs a lot, but for the life of me, I cannot get the
sprinkle of paprika correct. I've used everything from jars with fine
sifters on top, to just using my fingers, and I can't get it to look
like a fine dusting. My late mother-in-law used to get it done
perfectly, but I end up with clumps.

Thanks!

Billie wrote:
> I make deviled eggs a lot, but for the life of me, I cannot get the
> sprinkle of paprika correct. I've used everything from jars with fine
> sifters on top, to just using my fingers, and I can't get it to look
> like a fine dusting. My late mother-in-law used to get it done
> perfectly, but I end up with clumps.
>
> Thanks!


You're probably holding the shaker (or your fingertips) too close.

Bob

On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...

> Billie wrote:
>> I make deviled eggs a lot, but for the life of me, I cannot get the
>> sprinkle of paprika correct. I've used everything from jars with fine
>> sifters on top, to just using my fingers, and I can't get it to look
>> like a fine dusting. My late mother-in-law used to get it done
>> perfectly, but I end up with clumps.
>>
>> Thanks!
>
>
> You're probably holding the shaker (or your fingertips) too close.
>
> Bob
>

I use an ordinary pepper shaker with small holes, holding it at last 6-8
inches above the eggs. Works well for me.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article 7>,
Wayne Boatwright > wrote:

> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>
> > Billie wrote:
> >> I make deviled eggs a lot, but for the life of me, I cannot get the
> >> sprinkle of paprika correct. I've used everything from jars with fine
> >> sifters on top, to just using my fingers, and I can't get it to look
> >> like a fine dusting. My late mother-in-law used to get it done
> >> perfectly, but I end up with clumps.
> >>
> >> Thanks!
> >
> >
> > You're probably holding the shaker (or your fingertips) too close.
> >
> > Bob
> >
>
> I use an ordinary pepper shaker with small holes, holding it at last 6-8
> inches above the eggs. Works well for me.

Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
it clumps up in the bottle, there's not much to do.

Besides, I'd rather have cayenne!

--
Dan Abel
Petaluma, California USA

On Apr 5, 2:21*pm, Billie > wrote:
> I make deviled eggs a lot, but for the life of me, I cannot get the
> sprinkle of paprika correct. I've used everything from jars with fine
> sifters on top, to just using my fingers, and I can't get it to look
> like a fine dusting. My late mother-in-law used to get it done
> perfectly, but I end up with clumps.
>
> Thanks!

Put a small amount of paprika in a tiny, metal strainer, hold high
over the eggs, and very lightly tap the edge of the strainer with a
spoon. That's how I 'dust' my oven fries. I do it less for taste and
more for a visual aid, so I can see which have been turned over. So--
it dirties a few more tools, but it's better than a clown look.

On Sun 05 Apr 2009 01:23:37p, Dan Abel told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>
>> > Billie wrote:
>> >> I make deviled eggs a lot, but for the life of me, I cannot get the
>> >> sprinkle of paprika correct. I've used everything from jars with fine
>> >> sifters on top, to just using my fingers, and I can't get it to look
>> >> like a fine dusting. My late mother-in-law used to get it done
>> >> perfectly, but I end up with clumps.
>> >>
>> >> Thanks!
>> >
>> >
>> > You're probably holding the shaker (or your fingertips) too close.
>> >
>> > Bob
>> >
>>
>> I use an ordinary pepper shaker with small holes, holding it at last 6-8
>> inches above the eggs. Works well for me.
>
> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
> it clumps up in the bottle, there's not much to do.
>
> Besides, I'd rather have cayenne!
>

In either case they can clump in a damp climate. Adding white rice to the
shaker would help.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wrote:
> On Sun 05 Apr 2009 01:23:37p, Dan Abel told us...
>
>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>
>>>> Billie wrote:
>>>>> I make deviled eggs a lot, but for the life of me, I cannot get the
>>>>> sprinkle of paprika correct. I've used everything from jars with fine
>>>>> sifters on top, to just using my fingers, and I can't get it to look
>>>>> like a fine dusting. My late mother-in-law used to get it done
>>>>> perfectly, but I end up with clumps.
>>>>>
>>>>> Thanks!
>>>>
>>>> You're probably holding the shaker (or your fingertips) too close.
>>>>
>>>> Bob
>>>>
>>> I use an ordinary pepper shaker with small holes, holding it at last 6-8
>>> inches above the eggs. Works well for me.
>> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
>> it clumps up in the bottle, there's not much to do.
>>
>> Besides, I'd rather have cayenne!
>>
>
> In either case they can clump in a damp climate. Adding white rice to the
> shaker would help.
>
Wouldn't brown rice be healthier. <G>

"Dan Abel" > wrote in message
...
> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>
>> > Billie wrote:
>> >> I make deviled eggs a lot, but for the life of me, I cannot get the
>> >> sprinkle of paprika correct. I've used everything from jars with fine
>> >> sifters on top, to just using my fingers, and I can't get it to look
>> >> like a fine dusting. My late mother-in-law used to get it done
>> >> perfectly, but I end up with clumps.
>> >>
>> >> Thanks!
>> >
>> >
>> > You're probably holding the shaker (or your fingertips) too close.
>> >
>> > Bob
>> >
>>
>> I use an ordinary pepper shaker with small holes, holding it at last 6-8
>> inches above the eggs. Works well for me.
>
> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
> it clumps up in the bottle, there's not much to do.
>
> Besides, I'd rather have cayenne!

And I prefer Old Bay Seasoning.

On Sun 05 Apr 2009 01:46:31p, George Shirley told us...

> Wayne Boatwright wrote:
>> On Sun 05 Apr 2009 01:23:37p, Dan Abel told us...
>>
>>> In article 7>,
>>> Wayne Boatwright > wrote:
>>>
>>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>>
>>>>> Billie wrote:
>>>>>> I make deviled eggs a lot, but for the life of me, I cannot get the
>>>>>> sprinkle of paprika correct. I've used everything from jars with
>>>>>> fine sifters on top, to just using my fingers, and I can't get it
>>>>>> to look like a fine dusting. My late mother-in-law used to get it
>>>>>> done perfectly, but I end up with clumps.
>>>>>>
>>>>>> Thanks!
>>>>>
>>>>> You're probably holding the shaker (or your fingertips) too close.
>>>>>
>>>>> Bob
>>>>>
>>>> I use an ordinary pepper shaker with small holes, holding it at last
>>>> 6-8 inches above the eggs. Works well for me.
>>> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
>>> it clumps up in the bottle, there's not much to do.
>>>
>>> Besides, I'd rather have cayenne!
>>>
>>
>> In either case they can clump in a damp climate. Adding white rice to
>> the shaker would help.
>>
> Wouldn't brown rice be healthier. <G>
>

Did I say this was healthy? <G> For all I know it could be a lethal
combination.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Billie wrote:
> I make deviled eggs a lot, but for the life of me, I cannot get the
> sprinkle of paprika correct. I've used everything from jars with fine
> sifters on top, to just using my fingers, and I can't get it to look
> like a fine dusting. My late mother-in-law used to get it done
> perfectly, but I end up with clumps.
>
>
Your mother in law's paprika has likely been sitting in her cupboard for
like ten years.
The fresher and better quality the paprika the more likely it will clump.
Old paprika (that may well have been ground with some filler) will have had
its essential oils evaporate so will be less likely to clump... cinnamon the
same. I dust with ground paprika, cinnamon, cocoa by placing a bit into a
mesh tea disfuser and tapping it over the food with a wooden spoon handle.
Some store the paprika and cinnamon shaker with rice or beans, but those
absorb the essential oils, robbing the flavor/aroma... fine with salt but
not with spices.

On Apr 5, 6:16*pm, "brooklyn1" > wrote:
> Billie wrote:
> > I make deviled eggs a lot, but for the life of me, I cannot get the
> > sprinkle of paprika correct. I've used everything from jars with fine
> > sifters on top, to just using my fingers, and I can't get it to look
> > like a fine dusting. My late mother-in-law used to get it done
> > perfectly, but I end up with clumps.
>
> Your mother in law's paprika has likely been sitting in her cupboard for
> like ten years.
> The fresher and better quality the paprika the more likely it will clump.
> Old paprika (that may well have been ground with some filler) will have had
> its essential oils evaporate so will be less likely to clump... cinnamon the
> same. *I dust with ground paprika, cinnamon, cocoa by placing a bit into a
> mesh tea disfuser and tapping it over the food with a wooden spoon handle..
> Some store the paprika and cinnamon shaker with rice or beans, but those
> absorb the essential oils, robbing the flavor/aroma... fine with salt but
> not with spices.

Thanks for all the advice. I do live in a humid climate, and I store
all my spices in stainless steel containers, so it is moist. And you
were right about my m-i-l, I'm sure the only thing she used paprika
for was to dust her deviled eggs and a bottle lasted her forever.

On Apr 5, 1:28*pm, zxcvbob > wrote:
> Billie wrote:
> > I make deviled eggs a lot, but for the life of me, I cannot get the
> > sprinkle of paprika correct. I've used everything from jars with fine
> > sifters on top, to just using my fingers, and I can't get it to look
> > like a fine dusting. My late mother-in-law used to get it done
> > perfectly, but I end up with clumps.
>
> > Thanks!
>
> You're probably holding the shaker (or your fingertips) too close.

That's what I think too, but I don't want Satan anywhere near my eggs
in the first place.

I hung out with folks who believe in God/Satan today. Some of the
folks at the church are the best specimens of moral goodness. I
really do deeply like, maybe even love a whole bunch of them, more all
the time, as after 15 years I keep finding new folks whom I connect
with. A pretty good percentage of them, including all the pastors,
know that I am a non-believer, but that I think that overall, the
church is a force of good in the world. We went to a rally for health
care funding today on the steps of the Old Courthouse, where Dred
Scott was decided, and ministers and rabbis called on everyone to get
active in pressuring the GOP bozos in Missouri's legislature not to
turn down Federal funds for health care for the poor, elderly and
disabled. Quite a few Muslims showed up as well. Compassion for "the
least of these" is not confined to any creed, and a Humanist like
myself feels more unity with these faith folks than I usually do with
my fellow Atheists.
I love seeing ethical folks with different belief systems come
together for positive change. This year, our local Ethical Society
gave its "Humanist of the Year" award to a United Methodist run
organization.

http://www.ethicalstl.org/com_hoy2009.php

I'm not a member, but it makes me proud as a St. Louis Humanist and a
friend of so many Methodists that we all recognize the good that can
be done in setting aside beliefs to work together on our common
concerns. Because of that award, I'm likely to increase my canned
food donations to Kingdom House, and I'm committing right now to take
some of my back yard produce down there this Summer.

It's going to take a lot of folks from a lot of diverse backgrounds
putting aside excessive prosyletizing to help poor people get through
this economic downturn. As a critic of the Roman Catholic Church, I
also want to give praise to Catholic Charities for doing similar good
works, without regard to religion, and even sexual orientation.

I know that some here will be surprised by what I just wrote, thinking
that I'm an unmitigated asshole because I roast posters who don't
measure up to my Foodsnobby standards of what is reasonable cooking,
and my vindictiveness toward those whom I find morally lacking in
their compassion for the poor, but whatever. All of us are
multidimensional, and I don't really bother to filter, especially on
Usenet.
>
> Bob

--Bryan

"Bobo Bonobo®" > wrote in message
...
On Apr 5, 1:28 pm, zxcvbob > wrote:
> Billie wrote:
> > I make deviled eggs a lot, but for the life of me, I cannot get the
> > sprinkle of paprika correct. I've used everything from jars with fine
> > sifters on top, to just using my fingers, and I can't get it to look
> > like a fine dusting. My late mother-in-law used to get it done
> > perfectly, but I end up with clumps.
>
> > Thanks!
>
> You're probably holding the shaker (or your fingertips) too close.

That's what I think too, but I don't want Satan anywhere near my eggs
in the first place.

==========================

<snip madness>

WFT does that church crap have to do with eggs? Are you against them if
they're deviled?

Cheryl wrote:
> "Dan Abel" > wrote in message
> ...
>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>
>>> > Billie wrote:
>>> >> I make deviled eggs a lot, but for the life of me, I cannot get the
>>> >> sprinkle of paprika correct. I've used everything from jars with fine
>>> >> sifters on top, to just using my fingers, and I can't get it to look
>>> >> like a fine dusting. My late mother-in-law used to get it done
>>> >> perfectly, but I end up with clumps.
>>> >>
>>> >> Thanks!
>>> >
>>> >
>>> > You're probably holding the shaker (or your fingertips) too close.
>>> >
>>> > Bob
>>> >
>>>
>>> I use an ordinary pepper shaker with small holes, holding it at last 6-8
>>> inches above the eggs. Works well for me.
>>
>> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
>> it clumps up in the bottle, there's not much to do.
>>
>> Besides, I'd rather have cayenne!
>
> And I prefer Old Bay Seasoning.
>

I like smoked paprika.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Billie > wrote:

> I make deviled eggs a lot, but for the life of me, I cannot get the
> sprinkle of paprika correct. I've used everything from jars with fine
> sifters on top, to just using my fingers, and I can't get it to look
> like a fine dusting. My late mother-in-law used to get it done
> perfectly, but I end up with clumps.

Those little metal containers of Shilling/McCormick from 20 years
ago finer sifters. My mom probably still has some of those. $20
and they're yours.

-sw

On Apr 5, 8:22*pm, "Cheryl" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
> On Apr 5, 1:28 pm, zxcvbob > wrote:
>
> > Billie wrote:
> > > I make deviled eggs a lot, but for the life of me, I cannot get the
> > > sprinkle of paprika correct. I've used everything from jars with fine
> > > sifters on top, to just using my fingers, and I can't get it to look
> > > like a fine dusting. My late mother-in-law used to get it done
> > > perfectly, but I end up with clumps.
>
> > > Thanks!
>
> > You're probably holding the shaker (or your fingertips) too close.
>
> That's what I think too, but I don't want Satan anywhere near my eggs
> in the first place.
>
> ==========================
>
> <snip madness>
>
> WFT does that church crap have to do with eggs? *Are you against them if
> they're deviled?

I do not like deviled eggs.

--Bryan

In article
>,
Billie > wrote:

> I make deviled eggs a lot, but for the life of me, I cannot get the
> sprinkle of paprika correct. I've used everything from jars with fine
> sifters on top, to just using my fingers, and I can't get it to look
> like a fine dusting. My late mother-in-law used to get it done
> perfectly, but I end up with clumps.
>
> Thanks!

Learn to have a more delicate touch. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Cheryl" > wrote:

> "Dan Abel" > wrote in message
> ...
> > In article 7>,
> > Wayne Boatwright > wrote:
> >
> >> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
> >>
> >> > Billie wrote:
> >> >> I make deviled eggs a lot, but for the life of me, I cannot get the
> >> >> sprinkle of paprika correct. I've used everything from jars with fine
> >> >> sifters on top, to just using my fingers, and I can't get it to look
> >> >> like a fine dusting. My late mother-in-law used to get it done
> >> >> perfectly, but I end up with clumps.
> >> >>
> >> >> Thanks!
> >> >
> >> >
> >> > You're probably holding the shaker (or your fingertips) too close.
> >> >
> >> > Bob
> >> >
> >>
> >> I use an ordinary pepper shaker with small holes, holding it at last 6-8
> >> inches above the eggs. Works well for me.
> >
> > Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
> > it clumps up in the bottle, there's not much to do.
> >
> > Besides, I'd rather have cayenne!
>
> And I prefer Old Bay Seasoning.

I like that idea!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 5, 4:23*pm, Dan Abel > wrote:
> In article 7>,
> *Wayne Boatwright > wrote:
>
>
>
>
>
> > On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>
> > > Billie wrote:
> > >> I make deviled eggs a lot, but for the life of me, I cannot get the
> > >> sprinkle of paprika correct. I've used everything from jars with fine
> > >> sifters on top, to just using my fingers, and I can't get it to look
> > >> like a fine dusting. My late mother-in-law used to get it done
> > >> perfectly, but I end up with clumps.
>
> > >> Thanks!
>
> > > You're probably holding the shaker (or your fingertips) too close.
>
> > > Bob
>
> > I use an ordinary pepper shaker with small holes, holding it at last 6-8
> > inches above the eggs. *Works well for me.
>
> Yeah, but you're in the dry. *Maybe Billie is in a damp climate. *Once
> it clumps up in the bottle, there's not much to do.
>
> Besides, I'd rather have cayenne!

Egad! That's what we use. In fact, the official name in our house
for
cayenned is "Not Paprika". As in, "That's Not Paprika on those
deviled
eggs."

Cindy Hamilton

On Mon, 06 Apr 2009 04:39:24 -0500, Omelet wrote:

> In article >,
> "Cheryl" > wrote:
>
>> "Dan Abel" > wrote in message

>>>
>>> Besides, I'd rather have cayenne!
>>
>> And I prefer Old Bay Seasoning.
>
> I like that idea!

chipotle powder isn't bad, either.

your pal,
blake

On Sun, 5 Apr 2009 21:22:21 -0400, Cheryl wrote:

> "Bobo Bonobo®" > wrote in message
> ...
> On Apr 5, 1:28 pm, zxcvbob > wrote:
>> Billie wrote:
>>> I make deviled eggs a lot, but for the life of me, I cannot get the
>>> sprinkle of paprika correct. I've used everything from jars with fine
>>> sifters on top, to just using my fingers, and I can't get it to look
>>> like a fine dusting. My late mother-in-law used to get it done
>>> perfectly, but I end up with clumps.
>>
>>> Thanks!
>>
>> You're probably holding the shaker (or your fingertips) too close.
>
> That's what I think too, but I don't want Satan anywhere near my eggs
> in the first place.
>
> ==========================
>
> <snip madness>
>
> WFT does that church crap have to do with eggs? Are you against them if
> they're deviled?

bobo just wanted to take the opportunity to point out what a Good Guy he is
(moral, too!), despite poisoning the neighbor's dog and sneering at people
all day long.

your pal,
blake

"Bobo Bonobo®" > wrote in message
...
On Apr 5, 8:22 pm, "Cheryl" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
> On Apr 5, 1:28 pm, zxcvbob > wrote:
>
> > Billie wrote:
> > > I make deviled eggs a lot, but for the life of me, I cannot get the
> > > sprinkle of paprika correct. I've used everything from jars with fine
> > > sifters on top, to just using my fingers, and I can't get it to look
> > > like a fine dusting. My late mother-in-law used to get it done
> > > perfectly, but I end up with clumps.
>
> > > Thanks!
>
> > You're probably holding the shaker (or your fingertips) too close.
>
> That's what I think too, but I don't want Satan anywhere near my eggs
> in the first place.
>
> ==========================
>
> <snip madness>
>
> WFT does that church crap have to do with eggs? Are you against them if
> they're deviled?

I do not like deviled eggs.

--Bryan

I do not like deviled eggs, Sam I am!

"Deviled" foods have nothing to do with religion, means the food is *hot*,
spicey and/or salacious/titilating, arousing as in "The Devil Made Me Do
It!"

In article
>,
Cindy Hamilton > wrote:

> On Apr 5, 4:23*pm, Dan Abel > wrote:
> > In article 7>,
> > *Wayne Boatwright > wrote:

> > > I use an ordinary pepper shaker with small holes, holding it at last 6-8
> > > inches above the eggs. *Works well for me.
> >
> > Yeah, but you're in the dry. *Maybe Billie is in a damp climate. *Once
> > it clumps up in the bottle, there's not much to do.
> >
> > Besides, I'd rather have cayenne!
>
> Egad! That's what we use. In fact, the official name in our house
> for
> cayenned is "Not Paprika". As in, "That's Not Paprika on those
> deviled
> eggs."

Used to be, I'd use cayenne on just a few and put them on a separate,
small plate. Now, with the kids grown, it's the big plate that gets the
cayenne, and the little plate with paprika is just for my wife.

--
Dan Abel
Petaluma, California USA

"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

"Billie" > wrote in message
...
>I make deviled eggs a lot, but for the life of me, I cannot get the
> sprinkle of paprika correct. I've used everything from jars with fine
> sifters on top, to just using my fingers, and I can't get it to look
> like a fine dusting. My late mother-in-law used to get it done
> perfectly, but I end up with clumps.
>
> Thanks!

Put a pile in your hand and pinch it with the other hand. Sprinkle it on.

"Dan Abel" > wrote in message
...
> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>
>> > Billie wrote:
>> >> I make deviled eggs a lot, but for the life of me, I cannot get the
>> >> sprinkle of paprika correct. I've used everything from jars with fine
>> >> sifters on top, to just using my fingers, and I can't get it to look
>> >> like a fine dusting. My late mother-in-law used to get it done
>> >> perfectly, but I end up with clumps.
>> >>
>> >> Thanks!
>> >
>> >
>> > You're probably holding the shaker (or your fingertips) too close.
>> >
>> > Bob
>> >
>>
>> I use an ordinary pepper shaker with small holes, holding it at last 6-8
>> inches above the eggs. Works well for me.
>
> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
> it clumps up in the bottle, there's not much to do.
>
> Besides, I'd rather have cayenne!
>
>

Um, rice in the bottle?

" > wrote in message
...
On Apr 5, 6:16 pm, "brooklyn1" > wrote:
> Billie wrote:
> > I make deviled eggs a lot, but for the life of me, I cannot get the
> > sprinkle of paprika correct. I've used everything from jars with fine
> > sifters on top, to just using my fingers, and I can't get it to look
> > like a fine dusting. My late mother-in-law used to get it done
> > perfectly, but I end up with clumps.
>
> Your mother in law's paprika has likely been sitting in her cupboard for
> like ten years.
> The fresher and better quality the paprika the more likely it will clump.
> Old paprika (that may well have been ground with some filler) will have
> had
> its essential oils evaporate so will be less likely to clump... cinnamon
> the
> same. I dust with ground paprika, cinnamon, cocoa by placing a bit into a
> mesh tea disfuser and tapping it over the food with a wooden spoon handle.
> Some store the paprika and cinnamon shaker with rice or beans, but those
> absorb the essential oils, robbing the flavor/aroma... fine with salt but
> not with spices.

Thanks for all the advice. I do live in a humid climate, and I store
all my spices in stainless steel containers, so it is moist. And you
were right about my m-i-l, I'm sure the only thing she used paprika
for was to dust her deviled eggs and a bottle lasted her forever.

Try it with smoked paprika. Very different taste.

On Tue 07 Apr 2009 03:11:51p, Kswck told us...

>
> "Dan Abel" > wrote in message
> ...
>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>
>>> > Billie wrote:
>>> >> I make deviled eggs a lot, but for the life of me, I cannot get the
>>> >> sprinkle of paprika correct. I've used everything from jars with
fine
>>> >> sifters on top, to just using my fingers, and I can't get it to look
>>> >> like a fine dusting. My late mother-in-law used to get it done
>>> >> perfectly, but I end up with clumps.
>>> >>
>>> >> Thanks!
>>> >
>>> >
>>> > You're probably holding the shaker (or your fingertips) too close.
>>> >
>>> > Bob
>>> >
>>>
>>> I use an ordinary pepper shaker with small holes, holding it at last 6-
8
>>> inches above the eggs. Works well for me.
>>
>> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
>> it clumps up in the bottle, there's not much to do.
>>
>> Besides, I'd rather have cayenne!
>>
>>
>
> Um, rice in the bottle?
>
>
>

The rice absorbs the moisture in the air and the paprika doesn't clump.
Works great for salt, too.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.250...
> On Tue 07 Apr 2009 03:11:51p, Kswck told us...
>
>>
>> "Dan Abel" > wrote in message
>> ...
>>> In article 7>,
>>> Wayne Boatwright > wrote:
>>>
>>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>>
>>>> > Billie wrote:
>>>> >> I make deviled eggs a lot, but for the life of me, I cannot get the
>>>> >> sprinkle of paprika correct. I've used everything from jars with
> fine
>>>> >> sifters on top, to just using my fingers, and I can't get it to look
>>>> >> like a fine dusting. My late mother-in-law used to get it done
>>>> >> perfectly, but I end up with clumps.
>>>> >>
>>>> >> Thanks!
>>>> >
>>>> >
>>>> > You're probably holding the shaker (or your fingertips) too close.
>>>> >
>>>> > Bob
>>>> >
>>>>
>>>> I use an ordinary pepper shaker with small holes, holding it at last 6-
> 8
>>>> inches above the eggs. Works well for me.
>>>
>>> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
>>> it clumps up in the bottle, there's not much to do.
>>>
>>> Besides, I'd rather have cayenne!
>>>
>>>
>>
>> Um, rice in the bottle?
>>
>>
>>
>
> The rice absorbs the moisture in the air and the paprika doesn't clump.
> Works great for salt, too.
>
> --
> Wayne Boatwright
>

I know that. It was sarcasm.

On Thu 09 Apr 2009 04:25:17a, Kswck told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Tue 07 Apr 2009 03:11:51p, Kswck told us...
>>
>>>
>>> "Dan Abel" > wrote in message
>>> ...
>>>> In article 7>,
>>>> Wayne Boatwright > wrote:
>>>>
>>>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>>>
>>>>> > Billie wrote:
>>>>> >> I make deviled eggs a lot, but for the life of me, I cannot get
the
>>>>> >> sprinkle of paprika correct. I've used everything from jars with
>>>>> >> fine sifters on top, to just using my fingers, and I can't get it
to
>>>>> >> look like a fine dusting. My late mother-in-law used to get it
done
>>>>> >> perfectly, but I end up with clumps.
>>>>> >>
>>>>> >> Thanks!
>>>>> >
>>>>> >
>>>>> > You're probably holding the shaker (or your fingertips) too close.
>>>>> >
>>>>> > Bob
>>>>> >
>>>>>
>>>>> I use an ordinary pepper shaker with small holes, holding it at last
6-
>>>>> 8 inches above the eggs. Works well for me.
>>>>
>>>> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
>>>> it clumps up in the bottle, there's not much to do.
>>>>
>>>> Besides, I'd rather have cayenne!
>>>>
>>>>
>>>
>>> Um, rice in the bottle?
>>>
>>>
>>>
>>
>> The rice absorbs the moisture in the air and the paprika doesn't clump.
>> Works great for salt, too.
>>
>> --
>> Wayne Boatwright
>>
>
> I know that. It was sarcasm.

Some people don't know that. I couldn't tell from your comment.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.247...
> On Thu 09 Apr 2009 04:25:17a, Kswck told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Tue 07 Apr 2009 03:11:51p, Kswck told us...
>>>
>>>>
>>>> "Dan Abel" > wrote in message
>>>> ...
>>>>> In article 7>,
>>>>> Wayne Boatwright > wrote:
>>>>>
>>>>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>>>>
>>>>>> > Billie wrote:
>>>>>> >> I make deviled eggs a lot, but for the life of me, I cannot get
> the
>>>>>> >> sprinkle of paprika correct. I've used everything from jars with
>>>>>> >> fine sifters on top, to just using my fingers, and I can't get it
> to
>>>>>> >> look like a fine dusting. My late mother-in-law used to get it
> done
>>>>>> >> perfectly, but I end up with clumps.
>>>>>> >>
>>>>>> >> Thanks!
>>>>>> >
>>>>>> >
>>>>>> > You're probably holding the shaker (or your fingertips) too close.
>>>>>> >
>>>>>> > Bob
>>>>>> >
>>>>>>
>>>>>> I use an ordinary pepper shaker with small holes, holding it at last
> 6-
>>>>>> 8 inches above the eggs. Works well for me.
>>>>>
>>>>> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
>>>>> it clumps up in the bottle, there's not much to do.
>>>>>
>>>>> Besides, I'd rather have cayenne!
>>>>>
>>>>>
>>>>
>>>> Um, rice in the bottle?
>>>>
>>>>
>>>>
>>>
>>> The rice absorbs the moisture in the air and the paprika doesn't clump.
>>> Works great for salt, too.
>>>
>>> --
>>> Wayne Boatwright
>>>
>>
>> I know that. It was sarcasm.
>
> Some people don't know that. I couldn't tell from your comment.
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> - Oswald Dykes, English writer, 1709.


clumps or no clumps in the container, I prefer Old Bay to paprika on
devilled eggs.
-ginny

On Thu 09 Apr 2009 07:15:10a, Virginia Tadrzynski told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Thu 09 Apr 2009 04:25:17a, Kswck told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.250...
>>>> On Tue 07 Apr 2009 03:11:51p, Kswck told us...
>>>>
>>>>>
>>>>> "Dan Abel" > wrote in message
>>>>> news:dabel-23A56E.13233705042009@c-61-68-245-
199.per.connect.net.au...
>>>>>> In article 7>,
>>>>>> Wayne Boatwright > wrote:
>>>>>>
>>>>>>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>>>>>>
>>>>>>> > Billie wrote:
>>>>>>> >> I make deviled eggs a lot, but for the life of me, I cannot get
>>>>>>> >> the sprinkle of paprika correct. I've used everything from jars
>>>>>>> >> with fine sifters on top, to just using my fingers, and I can't
>>>>>>> >> get it to look like a fine dusting. My late mother-in-law used
to
>>>>>>> >> get it done perfectly, but I end up with clumps.
>>>>>>> >>
>>>>>>> >> Thanks!
>>>>>>> >
>>>>>>> >
>>>>>>> > You're probably holding the shaker (or your fingertips) too
close.
>>>>>>> >
>>>>>>> > Bob
>>>>>>> >
>>>>>>>
>>>>>>> I use an ordinary pepper shaker with small holes, holding it at
last
>>>>>>> 6- 8 inches above the eggs. Works well for me.
>>>>>>
>>>>>> Yeah, but you're in the dry. Maybe Billie is in a damp climate.
Once
>>>>>> it clumps up in the bottle, there's not much to do.
>>>>>>
>>>>>> Besides, I'd rather have cayenne!
>>>>>>
>>>>>>
>>>>>
>>>>> Um, rice in the bottle?
>>>>>
>>>>>
>>>>>
>>>>
>>>> The rice absorbs the moisture in the air and the paprika doesn't
clump.
>>>> Works great for salt, too.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>>
>>>
>>> I know that. It was sarcasm.
>>
>> Some people don't know that. I couldn't tell from your comment.
>>
>> --
>> Wayne Boatwright
>>
>> "One man's meat is another man's poison" - Oswald Dykes, English writer,
>> 1709.
>
>
> clumps or no clumps in the container, I prefer Old Bay to paprika on
> devilled eggs.
> -ginny

I guess I'm one of the few people who thinks Old Bay doesn't taste much
different tha Lawry's Seasoned Salt. I don't care much for either.



--
Wayne Boatwright

"Recipe: A series of step-by-step instructions for preparing ingredients
you forgot to buy, in utensils you don't own, to make a dish the dog
wouldn't eat." ~Author Unknown

On Thu, 9 Apr 2009 10:15:10 -0400, "Virginia Tadrzynski"
> wrote:

>clumps or no clumps in the container, I prefer Old Bay to paprika on
>devilled eggs.

AFAIC Old Bay's best use is the original. I didn't "get fries with
that" yesterday because they were "Old Bay" fries. UGH.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 09 Apr 2009 15:54:31 GMT, Wayne Boatwright wrote:

> On Thu 09 Apr 2009 07:15:10a, Virginia Tadrzynski told us...
>
>>
>> clumps or no clumps in the container, I prefer Old Bay to paprika on
>> devilled eggs.
>> -ginny
>
> I guess I'm one of the few people who thinks Old Bay doesn't taste much
> different tha Lawry's Seasoned Salt. I don't care much for either.

i would say old bay is hotter and not as sweet as lawry's, if i recall
rightly.

your pal,
blake

On Thu, 09 Apr 2009 08:59:44 -0700, sf wrote:

> On Thu, 9 Apr 2009 10:15:10 -0400, "Virginia Tadrzynski"
> > wrote:
>
>>clumps or no clumps in the container, I prefer Old Bay to paprika on
>>devilled eggs.
>
> AFAIC Old Bay's best use is the original. I didn't "get fries with
> that" yesterday because they were "Old Bay" fries. UGH.

do you dislike 'spiced fries' in general?

your pal,
blake

On Fri, 10 Apr 2009 17:02:41 GMT, blake murphy
> wrote:

>On Thu, 09 Apr 2009 08:59:44 -0700, sf wrote:
>
>> On Thu, 9 Apr 2009 10:15:10 -0400, "Virginia Tadrzynski"
>> > wrote:
>>
>>>clumps or no clumps in the container, I prefer Old Bay to paprika on
>>>devilled eggs.
>>
>> AFAIC Old Bay's best use is the original. I didn't "get fries with
>> that" yesterday because they were "Old Bay" fries. UGH.
>
>do you dislike 'spiced fries' in general?
>
I like garlic fries.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri 10 Apr 2009 11:34:10a, sf told us...

> On Fri, 10 Apr 2009 17:02:41 GMT, blake murphy
> > wrote:
>
>>On Thu, 09 Apr 2009 08:59:44 -0700, sf wrote:
>>
>>> On Thu, 9 Apr 2009 10:15:10 -0400, "Virginia Tadrzynski"
>>> > wrote:
>>>
>>>>clumps or no clumps in the container, I prefer Old Bay to paprika on
>>>>devilled eggs.
>>>
>>> AFAIC Old Bay's best use is the original. I didn't "get fries with
>>> that" yesterday because they were "Old Bay" fries. UGH.
>>
>>do you dislike 'spiced fries' in general?
>>
> I like garlic fries.
>

I've not had garlic fries, but I'm sure I'd like them. What I don't care
for is the general category of "seasoned fries", where they've been
liberally coated with God only know what kind of mixture, which often
includes a starch, giving them a funny texture as well.

--
Wayne Boatwright
------------------------------------------------------------------------
The bagel, an unsweetened doughnut with rigor mortis. ~Beatrice &
Ira Freeman

On Apr 5, 4:23*pm, Dan Abel > wrote:
> In article 7>,
> *Wayne Boatwright > wrote:
>
>
>
> > On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>
> > > Billie wrote:
> > >> I make deviled eggs a lot, but for the life of me, I cannot get the
> > >> sprinkle of paprika correct. I've used everything from jars with fine
> > >> sifters on top, to just using my fingers, and I can't get it to look
> > >> like a fine dusting. My late mother-in-law used to get it done
> > >> perfectly, but I end up with clumps.
>
> > >> Thanks!
>
> > > You're probably holding the shaker (or your fingertips) too close.
>
> > > Bob
>
> > I use an ordinary pepper shaker with small holes, holding it at last 6-8
> > inches above the eggs. *Works well for me.
>
> Yeah, but you're in the dry. *Maybe Billie is in a damp climate. *Once
> it clumps up in the bottle, there's not much to do.
>
> Besides, I'd rather have cayenne!
>

I like a mix of cayenne and Old Bay Seasoning on top.

On Fri, 10 Apr 2009 20:02:53 GMT, Wayne Boatwright
> wrote:

>On Fri 10 Apr 2009 11:34:10a, sf told us...
>
>> On Fri, 10 Apr 2009 17:02:41 GMT, blake murphy
>> > wrote:
>>
>>>On Thu, 09 Apr 2009 08:59:44 -0700, sf wrote:
>>>
>>>> On Thu, 9 Apr 2009 10:15:10 -0400, "Virginia Tadrzynski"
>>>> > wrote:
>>>>
>>>>>clumps or no clumps in the container, I prefer Old Bay to paprika on
>>>>>devilled eggs.
>>>>
>>>> AFAIC Old Bay's best use is the original. I didn't "get fries with
>>>> that" yesterday because they were "Old Bay" fries. UGH.
>>>
>>>do you dislike 'spiced fries' in general?
>>>
>> I like garlic fries.
>>
>
>I've not had garlic fries, but I'm sure I'd like them. What I don't care
>for is the general category of "seasoned fries", where they've been
>liberally coated with God only know what kind of mixture, which often
>includes a starch, giving them a funny texture as well.

Fortunately I've been spared. Up to that point, I'd never heard of
fries with anything other than garlic (maybe some chopped fresh herbs
which isn't offensive). But if "seasoning" means what Burger King did
to their fries, then I won't like seasoning on my fries and the
thought of Old Bay is absolutely stomach churning.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri 10 Apr 2009 09:16:29p, sf told us...

> On Fri, 10 Apr 2009 20:02:53 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 10 Apr 2009 11:34:10a, sf told us...
>>
>>> On Fri, 10 Apr 2009 17:02:41 GMT, blake murphy
>>> > wrote:
>>>
>>>>On Thu, 09 Apr 2009 08:59:44 -0700, sf wrote:
>>>>
>>>>> On Thu, 9 Apr 2009 10:15:10 -0400, "Virginia Tadrzynski"
>>>>> > wrote:
>>>>>
>>>>>>clumps or no clumps in the container, I prefer Old Bay to paprika on
>>>>>>devilled eggs.
>>>>>
>>>>> AFAIC Old Bay's best use is the original. I didn't "get fries with
>>>>> that" yesterday because they were "Old Bay" fries. UGH.
>>>>
>>>>do you dislike 'spiced fries' in general?
>>>>
>>> I like garlic fries.
>>>
>>
>>I've not had garlic fries, but I'm sure I'd like them. What I don't care
>>for is the general category of "seasoned fries", where they've been
>>liberally coated with God only know what kind of mixture, which often
>>includes a starch, giving them a funny texture as well.
>
> Fortunately I've been spared. Up to that point, I'd never heard of
> fries with anything other than garlic (maybe some chopped fresh herbs
> which isn't offensive). But if "seasoning" means what Burger King did
> to their fries, then I won't like seasoning on my fries and the
> thought of Old Bay is absolutely stomach churning.

Back in the day soon after Paul Prudhomme's Cajun cuisine first became
popular, a rather good Cleveland restaurant offered Cajun fries. They were
seasoned, but expertly so and rather hot. I really enjoyed them. No
"coating" on the fries. The usual stuff in restaurants now is pretty
dreadful.

--
Wayne Boatwright
------------------------------------------------------------------------
I have long believed that good food, good eating is all about risk.
Whether we’re talking about unpasteurized Stilton, raw oysters or
working for organized crime ‘associates,’ food, for me, has always
been an adventure. ~Anthony Bourdain

Wayne Boatwright wrote:
> On Fri 10 Apr 2009 09:16:29p, sf told us...
>
>> On Fri, 10 Apr 2009 20:02:53 GMT, Wayne Boatwright
>> > wrote:
>>
>>> On Fri 10 Apr 2009 11:34:10a, sf told us...
>>>
>>>> On Fri, 10 Apr 2009 17:02:41 GMT, blake murphy
>>>> > wrote:
>>>>
>>>>> On Thu, 09 Apr 2009 08:59:44 -0700, sf wrote:
>>>>>
>>>>>> On Thu, 9 Apr 2009 10:15:10 -0400, "Virginia Tadrzynski"
>>>>>> > wrote:
>>>>>>
>>>>>>> clumps or no clumps in the container, I prefer Old Bay to paprika on
>>>>>>> devilled eggs.
>>>>>> AFAIC Old Bay's best use is the original. I didn't "get fries with
>>>>>> that" yesterday because they were "Old Bay" fries. UGH.
>>>>> do you dislike 'spiced fries' in general?
>>>>>
>>>> I like garlic fries.
>>>>
>>> I've not had garlic fries, but I'm sure I'd like them. What I don't care
>>> for is the general category of "seasoned fries", where they've been
>>> liberally coated with God only know what kind of mixture, which often
>>> includes a starch, giving them a funny texture as well.
>> Fortunately I've been spared. Up to that point, I'd never heard of
>> fries with anything other than garlic (maybe some chopped fresh herbs
>> which isn't offensive). But if "seasoning" means what Burger King did
>> to their fries, then I won't like seasoning on my fries and the
>> thought of Old Bay is absolutely stomach churning.
>
> Back in the day soon after Paul Prudhomme's Cajun cuisine first became
> popular, a rather good Cleveland restaurant offered Cajun fries. They were
> seasoned, but expertly so and rather hot. I really enjoyed them. No
> "coating" on the fries. The usual stuff in restaurants now is pretty
> dreadful.
>
I absolutely detest those coated fries, which also don't seem to
be hunks of potato.

--
Jean B.