A kind of savory baked french toast: A custard of eggs and milk poured
over a layer of cubed stale bread, (salt/pepper), a thin layer of
cheese, another layer of bread, more custard. Let it sit and soak in for
20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
Very good. I served it with ripe pears, tomato juice, and coffee.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

"Serene Vannoy" > wrote in message
...
>A kind of savory baked french toast: A custard of eggs and milk poured over
>a layer of cubed stale bread, (salt/pepper), a thin layer of cheese,
>another layer of bread, more custard. Let it sit and soak in for 20-30
>minutes. Bake maybe 45 minutes at 375F, until browned and puffy. Very good.
>I served it with ripe pears, tomato juice, and coffee.
>
> Serene

Sounds very nice. I think I might omit the cheese and add some cinnamon!

In article >,
Serene Vannoy > wrote:

> A kind of savory baked french toast: A custard of eggs and milk poured
> over a layer of cubed stale bread, (salt/pepper), a thin layer of
> cheese, another layer of bread, more custard. Let it sit and soak in for
> 20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
> Very good. I served it with ripe pears, tomato juice, and coffee.
>
> Serene

You're decadent. :-) Well done!
--
Peace! Om

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

On Apr 25, 10:29*pm, Omelet > wrote:
> In article >,
> *Serene Vannoy > wrote:
>
> > A kind of savory baked french toast: A custard of eggs and milk poured
> > over a layer of cubed stale bread, (salt/pepper), a thin layer of
> > cheese, another layer of bread, more custard. Let it sit and soak in for
> > 20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
> > Very good. I served it with ripe pears, tomato juice, and coffee.
>
> > Serene
>
> You're decadent. :-) Well done!

What's "decadent" about it? Surely, Om, you're not among the
yolkophobes. Personally, I would have lowered the oven temp and
increased the time, but that's because I'm not overfond of browned
egg.
And Serene, you don't *owe* me an email, but I'd like one
The link below has a video you could love to hate.
> --
> Peace! Om

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

In article
>,
Bobo Bonobo® > wrote:

> On Apr 25, 10:29*pm, Omelet > wrote:

> > In article >,
> > *Serene Vannoy > wrote:
> >
> > > A kind of savory baked french toast: A custard of eggs and milk poured
> > > over a layer of cubed stale bread, (salt/pepper), a thin layer of
> > > cheese, another layer of bread, more custard. Let it sit and soak in for
> > > 20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
> > > Very good. I served it with ripe pears, tomato juice, and coffee.
> >
> > > Serene
> >
> > You're decadent. :-) Well done!
>
> What's "decadent" about it? Surely, Om, you're not among the
> yolkophobes. Personally, I would have lowered the oven temp and
> increased the time, but that's because I'm not overfond of browned
> egg.

Om is on a low carb diet. You can pretty much see her drool whenever
somebody posts something about bread or potatoes. I have a lot of
sympathy, since pasta and potatoes are about my favorite foods. I'm not
on a low carb diet exactly, but I have a dietician sicced on me to help
me regulate my carbs, since my blood sugar is not under good control.
Things are going better now. I'll give her a report next week and we'll
see how it goes.

--
Dan Abel
Petaluma, California USA

In article
>,
Bobo Bonobo® > wrote:

> On Apr 25, 10:29*pm, Omelet > wrote:
> > In article >,
> > *Serene Vannoy > wrote:
> >
> > > A kind of savory baked french toast: A custard of eggs and milk poured
> > > over a layer of cubed stale bread, (salt/pepper), a thin layer of
> > > cheese, another layer of bread, more custard. Let it sit and soak in for
> > > 20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
> > > Very good. I served it with ripe pears, tomato juice, and coffee.
> >
> > > Serene
> >
> > You're decadent. :-) Well done!
>
> What's "decadent" about it? Surely, Om, you're not among the
> yolkophobes.

Not only no, but hell no. <g>

The recipe sounds a lot like bread pudding.
Try adding some peeled apple chunks to that next time.

I dare ya!


> Personally, I would have lowered the oven temp and
> increased the time, but that's because I'm not overfond of browned
> egg.
> And Serene, you don't *owe* me an email, but I'd like one
> The link below has a video you could love to hate.
>
> --Bryan
--
Peace! Om

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

In article
>,
Dan Abel > wrote:

> In article
> >,
> Bobo Bonobo® > wrote:
>
> > On Apr 25, 10:29*pm, Omelet > wrote:
>
> > > In article >,
> > > *Serene Vannoy > wrote:
> > >
> > > > A kind of savory baked french toast: A custard of eggs and milk poured
> > > > over a layer of cubed stale bread, (salt/pepper), a thin layer of
> > > > cheese, another layer of bread, more custard. Let it sit and soak in for
> > > > 20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
> > > > Very good. I served it with ripe pears, tomato juice, and coffee.
> > >
> > > > Serene
> > >
> > > You're decadent. :-) Well done!
> >
> > What's "decadent" about it? Surely, Om, you're not among the
> > yolkophobes. Personally, I would have lowered the oven temp and
> > increased the time, but that's because I'm not overfond of browned
> > egg.
>
> Om is on a low carb diet. You can pretty much see her drool whenever
> somebody posts something about bread or potatoes.

<chuckles> Too true.
My reward for reaching my goal weight is going to be a steak and baked
potato dinner at "Outback".

I'll most likely take the steak home. <g>

> I have a lot of
> sympathy, since pasta and potatoes are about my favorite foods. I'm not
> on a low carb diet exactly, but I have a dietician sicced on me to help
> me regulate my carbs, since my blood sugar is not under good control.
> Things are going better now. I'll give her a report next week and we'll
> see how it goes.

Oh lordy! Good luck with that babe. To date, my BS has been under good
control. I have a real terror of becoming a type II. I'm sure the
weight loss will help with that.

My last fasting glucose I checked was lower than it's ever been. 79. :-)

HA1c was 5.4.
--
Peace! Om

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

Christine Dabney wrote:
> On Sat, 25 Apr 2009 20:20:05 -0700, Serene Vannoy
> > wrote:
>
>> A kind of savory baked french toast: A custard of eggs and milk poured
>> over a layer of cubed stale bread, (salt/pepper), a thin layer of
>> cheese, another layer of bread, more custard. Let it sit and soak in for
>> 20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
>> Very good. I served it with ripe pears, tomato juice, and coffee.
>>
>> Serene
>
> I am coming to your house for breakfast, when I get back.

Yay!

>
> Christine, who is applying TODAY, for positions in the SFBA.

Double-yay!

ObBreakfast: Today, probably cereal and milk, because I used up all the
eggs yesterday. :-)

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

cybercat wrote:
> "Serene Vannoy" > wrote in message
> ...
>> A kind of savory baked french toast: A custard of eggs and milk poured over
>> a layer of cubed stale bread, (salt/pepper), a thin layer of cheese,
>> another layer of bread, more custard. Let it sit and soak in for 20-30
>> minutes. Bake maybe 45 minutes at 375F, until browned and puffy. Very good.
>> I served it with ripe pears, tomato juice, and coffee.
>>
>> Serene
>
> Sounds very nice. I think I might omit the cheese and add some cinnamon!
>
>

I do it with cinnamon and sugar fairly often, but I wanted something
savory instead of sweet this time.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Bobo Bonobo® wrote:
> On Apr 25, 10:29 pm, Omelet > wrote:
>> In article >,
>> Serene Vannoy > wrote:
>>
>>> A kind of savory baked french toast: A custard of eggs and milk poured
>>> over a layer of cubed stale bread, (salt/pepper), a thin layer of
>>> cheese, another layer of bread, more custard. Let it sit and soak in for
>>> 20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
>>> Very good. I served it with ripe pears, tomato juice, and coffee.
>>> Serene
>> You're decadent. :-) Well done!
>
> What's "decadent" about it? Surely, Om, you're not among the
> yolkophobes. Personally, I would have lowered the oven temp and
> increased the time, but that's because I'm not overfond of browned
> egg.

If the white of an egg is even slightly undercooked, the whole thing
grosses out James, so I always cook eggs that he'll be eating a little
more than I would if it were just me.

> And Serene, you don't *owe* me an email, but I'd like one

Oh, I'll definitely get to it, but right now, I'm laying out the
magazine and totally neglecting the inbox, which has grown to 428
messages, eek!

> The link below has a video you could love to hate.

*grin*

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Sat, 25 Apr 2009 20:20:05 -0700, Serene Vannoy
> wrote:

>A kind of savory baked french toast: A custard of eggs and milk poured
>over a layer of cubed stale bread, (salt/pepper), a thin layer of
>cheese, another layer of bread, more custard. Let it sit and soak in for
>20-30 minutes. Bake maybe 45 minutes at 375F, until browned and puffy.
>Very good. I served it with ripe pears, tomato juice, and coffee.
>
>Serene


Similar to one of the recipes featured in Leite's Culinaria right now
(their's is sweet. not savory)

http://www.leitesculinaria.com/recip..._fr_toast.html

- Mark

On Sat, 25 Apr 2009 23:21:49 -0400, "cybercat" >
wrote:

>
>"Serene Vannoy" > wrote in message
...
>>A kind of savory baked french toast: A custard of eggs and milk poured over
>>a layer of cubed stale bread, (salt/pepper), a thin layer of cheese,
>>another layer of bread, more custard. Let it sit and soak in for 20-30
>>minutes. Bake maybe 45 minutes at 375F, until browned and puffy. Very good.
>>I served it with ripe pears, tomato juice, and coffee.
>>
>> Serene
>
>Sounds very nice. I think I might omit the cheese and add some cinnamon!
>
You're right... looks like fast, easy and delicious food to serve
guests.

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

On Sun, 26 Apr 2009 08:09:34 -0700, Serene Vannoy
> wrote:

>If the white of an egg is even slightly undercooked, the whole thing
>grosses out James,

I thought I was the only one! I like my yolks runny, but those whites
had better be set (otherwise there's that gross blue snot to make me
gag) and the only good souffle is one that's cooked all the way
through.

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

Poached eggs, English Muffins, leftover Ribeye steak from dining out
last night....fresh Hollandaise and Potatoes, O'Brien. Freshly baked
banana nut muffins & fruit. OJ & V8!

Mr. Bill wrote:
> Poached eggs, English Muffins, leftover Ribeye steak from dining out
> last night....fresh Hollandaise and Potatoes, O'Brien. Freshly baked
> banana nut muffins & fruit. OJ & V8!
>

Okay. No one is going to beat that one!

--
Jean B.

In article >,
sf > wrote:

> On Sun, 26 Apr 2009 08:09:34 -0700, Serene Vannoy
> > wrote:
>
> >If the white of an egg is even slightly undercooked, the whole thing
> >grosses out James,
>
> I thought I was the only one! I like my yolks runny, but those whites
> had better be set (otherwise there's that gross blue snot to make me
> gag) and the only good souffle is one that's cooked all the way
> through.

That's why I make basted eggs. Only takes a couple of minutes and works
100% of the time for me.
--
Peace! Om

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

On Sun, 26 Apr 2009 15:03:55 -0500, Omelet wrote:

> In article >,
> sf > wrote:
>
>> On Sun, 26 Apr 2009 08:09:34 -0700, Serene Vannoy
>> > wrote:
>>
>>>If the white of an egg is even slightly undercooked, the whole thing
>>>grosses out James,
>>
>> I thought I was the only one! I like my yolks runny, but those whites
>> had better be set (otherwise there's that gross blue snot to make me
>> gag) and the only good souffle is one that's cooked all the way
>> through.
>
> That's why I make basted eggs. Only takes a couple of minutes and works
> 100% of the time for me.

but doesn't the basted method imply that you're cooking at a pretty high
temp (for the butter/bacon fat to be that hot)? i usually err on the low
side.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 26 Apr 2009 15:03:55 -0500, Omelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> >> On Sun, 26 Apr 2009 08:09:34 -0700, Serene Vannoy
> >> > wrote:
> >>
> >>>If the white of an egg is even slightly undercooked, the whole thing
> >>>grosses out James,
> >>
> >> I thought I was the only one! I like my yolks runny, but those whites
> >> had better be set (otherwise there's that gross blue snot to make me
> >> gag) and the only good souffle is one that's cooked all the way
> >> through.
> >
> > That's why I make basted eggs. Only takes a couple of minutes and works
> > 100% of the time for me.
>
> but doesn't the basted method imply that you're cooking at a pretty high
> temp (for the butter/bacon fat to be that hot)? i usually err on the low
> side.
>
> your pal,
> blake

Oh yes! I put coconut or olive oil into a clean pan and make sure it's
sizzling hot before laying the eggs in there. I then cover, let them go
for 30 seconds or so before adding the water and instantly re-covering.

I let that cook until the whites are set.
--
Peace! Om

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

Dan wrote:

> Om is on a low carb diet. You can pretty much see her drool whenever
> somebody posts something about bread or potatoes.

To give her credit, I don't recall seeing her pining for kugel, either the
noodle or the potato variety.

Bob

On Apr 27, 12:38*pm, Omelet > wrote:
> In article >,
> *blake murphy > wrote:
>
>
>
>
>
> > On Sun, 26 Apr 2009 15:03:55 -0500, Omelet wrote:
>
> > > In article >,
> > > *sf > wrote:
>
> > >> On Sun, 26 Apr 2009 08:09:34 -0700, Serene Vannoy
> > >> > wrote:
>
> > >>>If the white of an egg is even slightly undercooked, the whole thing
> > >>>grosses out James,
>
> > >> I thought I was the only one! *I like my yolks runny, but those whites
> > >> had better be set (otherwise there's that gross blue snot to make me
> > >> gag) and the only good souffle is one that's cooked all the way
> > >> through.
>
> > > That's why I make basted eggs. Only takes a couple of minutes and works
> > > 100% of the time for me.
>
> > but doesn't the basted method imply that you're cooking at a pretty high
> > temp (for the butter/bacon fat to be that hot)? *i usually err on the low
> > side.
>
> > your pal,
> > blake
>
> Oh yes! *I put coconut or olive oil into a clean pan and make sure it's
> sizzling hot before laying the eggs in there. *I then cover, let them go
> for 30 seconds or so before adding the water and instantly re-covering.
>
> I let that cook until the whites are set.

That's not exactly basted. More like a poached hybrid. Whatever
works to achieve the ideal...
Hey Om, did you check out the DWF link yet?
> --
> Peace! Om
>
--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

On Mon, 27 Apr 2009 12:38:54 -0500, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sun, 26 Apr 2009 15:03:55 -0500, Omelet wrote:
>>
>>> In article >,
>>> sf > wrote:
>>>
>>>> On Sun, 26 Apr 2009 08:09:34 -0700, Serene Vannoy
>>>> > wrote:
>>>>
>>>>>If the white of an egg is even slightly undercooked, the whole thing
>>>>>grosses out James,
>>>>
>>>> I thought I was the only one! I like my yolks runny, but those whites
>>>> had better be set (otherwise there's that gross blue snot to make me
>>>> gag) and the only good souffle is one that's cooked all the way
>>>> through.
>>>
>>> That's why I make basted eggs. Only takes a couple of minutes and works
>>> 100% of the time for me.
>>
>> but doesn't the basted method imply that you're cooking at a pretty high
>> temp (for the butter/bacon fat to be that hot)? i usually err on the low
>> side.
>>
>> your pal,
>> blake
>
> Oh yes! I put coconut or olive oil into a clean pan and make sure it's
> sizzling hot before laying the eggs in there. I then cover, let them go
> for 30 seconds or so before adding the water and instantly re-covering.
>
> I let that cook until the whites are set.

well, see, i don't want any brown parts, or bubbles, or anything like that
in my eggs.

your pal,
blake

blake wrote:

>>> doesn't the basted method imply that you're cooking at a pretty high
>>> temp (for the butter/bacon fat to be that hot)? i usually err on the
>>> low side.
>>
>> Oh yes! I put coconut or olive oil into a clean pan and make sure it's
>> sizzling hot before laying the eggs in there. I then cover, let them go
>> for 30 seconds or so before adding the water and instantly re-covering.
>>
>> I let that cook until the whites are set.
>
> well, see, i don't want any brown parts, or bubbles, or anything like that
> in my eggs.

You could always heat bacon grease or oil separately and spoon it hot over
the whites as the eggs cook.

Bob

In article >,
"Bob Terwilliger" > wrote:

> blake wrote:
>
> >>> doesn't the basted method imply that you're cooking at a pretty high
> >>> temp (for the butter/bacon fat to be that hot)? i usually err on the
> >>> low side.
> >>
> >> Oh yes! I put coconut or olive oil into a clean pan and make sure it's
> >> sizzling hot before laying the eggs in there. I then cover, let them go
> >> for 30 seconds or so before adding the water and instantly re-covering.
> >>
> >> I let that cook until the whites are set.
> >
> > well, see, i don't want any brown parts, or bubbles, or anything like that
> > in my eggs.
>
> You could always heat bacon grease or oil separately and spoon it hot over
> the whites as the eggs cook.
>
> Bob

Or just go with poached.
--
Peace! Om

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

Omelet > wrote in
news

>
> Or just go with poached.


My brunch was two pieces of toasted multigrain bread, topped with 4 small
bacon rashers (the end bits), a dash of BBQ sauce, two free range eggs (sunny
side up) and one whole Truss tomato (sliced).

Now I'm ready to tackle the day :-)


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Tue, 28 Apr 2009 21:00:14 -0500, Omelet wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
>> blake wrote:
>>
>>>>> doesn't the basted method imply that you're cooking at a pretty high
>>>>> temp (for the butter/bacon fat to be that hot)? i usually err on the
>>>>> low side.
>>>>
>>>> Oh yes! I put coconut or olive oil into a clean pan and make sure it's
>>>> sizzling hot before laying the eggs in there. I then cover, let them go
>>>> for 30 seconds or so before adding the water and instantly re-covering.
>>>>
>>>> I let that cook until the whites are set.
>>>
>>> well, see, i don't want any brown parts, or bubbles, or anything like that
>>> in my eggs.
>>
>> You could always heat bacon grease or oil separately and spoon it hot over
>> the whites as the eggs cook.
>>
>> Bob
>
> Or just go with poached.

i'll admit to not having mastered egg cooking. i've just managed recently
to get my omelets whipped into shape.

your pal,
blake

In article >,
blake murphy > wrote:

> On Tue, 28 Apr 2009 21:00:14 -0500, Omelet wrote:
>
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> >> blake wrote:
> >>
> >>>>> doesn't the basted method imply that you're cooking at a pretty high
> >>>>> temp (for the butter/bacon fat to be that hot)? i usually err on the
> >>>>> low side.
> >>>>
> >>>> Oh yes! I put coconut or olive oil into a clean pan and make sure it's
> >>>> sizzling hot before laying the eggs in there. I then cover, let them go
> >>>> for 30 seconds or so before adding the water and instantly re-covering.
> >>>>
> >>>> I let that cook until the whites are set.
> >>>
> >>> well, see, i don't want any brown parts, or bubbles, or anything like that
> >>> in my eggs.
> >>
> >> You could always heat bacon grease or oil separately and spoon it hot over
> >> the whites as the eggs cook.
> >>
> >> Bob
> >
> > Or just go with poached.
>
> i'll admit to not having mastered egg cooking. i've just managed recently
> to get my omelets whipped into shape.
>
> your pal,
> blake

I still cannot easily fold an Omelet over, but I'm good to go with most
other stuff. There seems to be a real art to that.
--
Peace! Om

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

On Wed, 29 Apr 2009 13:27:23 -0500, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Tue, 28 Apr 2009 21:00:14 -0500, Omelet wrote:
>>
>>> In article >,
>>> "Bob Terwilliger" > wrote:
>>>
>>>> blake wrote:
>>>>
>>>>>>> doesn't the basted method imply that you're cooking at a pretty high
>>>>>>> temp (for the butter/bacon fat to be that hot)? i usually err on the
>>>>>>> low side.
>>>>>>
>>>>>> Oh yes! I put coconut or olive oil into a clean pan and make sure it's
>>>>>> sizzling hot before laying the eggs in there. I then cover, let them go
>>>>>> for 30 seconds or so before adding the water and instantly re-covering.
>>>>>>
>>>>>> I let that cook until the whites are set.
>>>>>
>>>>> well, see, i don't want any brown parts, or bubbles, or anything like that
>>>>> in my eggs.
>>>>
>>>> You could always heat bacon grease or oil separately and spoon it hot over
>>>> the whites as the eggs cook.
>>>>
>>>> Bob
>>>
>>> Or just go with poached.
>>
>> i'll admit to not having mastered egg cooking. i've just managed recently
>> to get my omelets whipped into shape.
>>
>> your pal,
>> blake
>
> I still cannot easily fold an Omelet over, but I'm good to go with most
> other stuff. There seems to be a real art to that.

lotsa butter.

your pal,
blake

In article >,
"l, not -l" > wrote:

> On 29-Apr-2009, Omelet > wrote:
>
> > I still cannot easily fold an Omelet over, but I'm good to go with most
> > other stuff. There seems to be a real art to that.
> > --
>
> It's easy; while sitting on your bed, hook your toes under the bar across
> the end of the bed. Extend you arms in front of you and slowly lean forward
> until you touch your toes. Tah-dah, folded Omelet/
> 8-)

<chuckles>

I do a hamstring stretch where I can touch my forhead to the floor if I
take it slow!

I'm very flexible. :-)
--
Peace! Om

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

In article >,
blake murphy > wrote:

> > I still cannot easily fold an Omelet over, but I'm good to go with most
> > other stuff. There seems to be a real art to that.
>
> lotsa butter.
>
> your pal,
> blake

Heh! It's a matter of technique, not sticking.
The eggs tend to tear.

I used to have a pan that was hinged in the middle for just that
purpose, but the non-stick coating wore off and I've not seen another
one on the cheap.
--
Peace! Om

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

On Thu, 30 Apr 2009 15:10:06 -0500, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>>> I still cannot easily fold an Omelet over, but I'm good to go with most
>>> other stuff. There seems to be a real art to that.
>>
>> lotsa butter.
>>
>> your pal,
>> blake
>
> Heh! It's a matter of technique, not sticking.
> The eggs tend to tear.
>
> I used to have a pan that was hinged in the middle for just that
> purpose, but the non-stick coating wore off and I've not seen another
> one on the cheap.

my folks used to have one of those, but i can't recall seeing them ever use
it.

your pal,
blake

In article >,
blake murphy > wrote:

> On Thu, 30 Apr 2009 15:10:06 -0500, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >>> I still cannot easily fold an Omelet over, but I'm good to go with most
> >>> other stuff. There seems to be a real art to that.
> >>
> >> lotsa butter.
> >>
> >> your pal,
> >> blake
> >
> > Heh! It's a matter of technique, not sticking.
> > The eggs tend to tear.
> >
> > I used to have a pan that was hinged in the middle for just that
> > purpose, but the non-stick coating wore off and I've not seen another
> > one on the cheap.
>
> my folks used to have one of those, but i can't recall seeing them ever use
> it.
>
> your pal,
> blake

I used it frequently. I was sad to have to toss it but it was aluminum
under the non-stick coating, plus the flaking coating was peeling off
into the food.

That was not acceptable. <sigh>

I just need to learn to do it right!
--
Peace! Om

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

On Fri, 01 May 2009 12:57:47 -0500, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Thu, 30 Apr 2009 15:10:06 -0500, Omelet wrote:
>>
>>> In article >,
>>> blake murphy > wrote:
>>>
>>>>> I still cannot easily fold an Omelet over, but I'm good to go with most
>>>>> other stuff. There seems to be a real art to that.
>>>>
>>>> lotsa butter.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> Heh! It's a matter of technique, not sticking.
>>> The eggs tend to tear.
>>>
>>> I used to have a pan that was hinged in the middle for just that
>>> purpose, but the non-stick coating wore off and I've not seen another
>>> one on the cheap.
>>
>> my folks used to have one of those, but i can't recall seeing them ever use
>> it.
>>
>> your pal,
>> blake
>
> I used it frequently. I was sad to have to toss it but it was aluminum
> under the non-stick coating, plus the flaking coating was peeling off
> into the food.
>
> That was not acceptable. <sigh>
>
> I just need to learn to do it right!

they're still out there. goggle [hinged omelet pan] and you'll get many
returns like this:

<http://www.alwaysbrilliant.com/aa/aspx-products/1-791/2-55509/SC-Froogle/kw-20978/bb/EZ-Flip-Omelet-Pan.htm>

....but, yeah, keep at it a little and you'll eventually get it right. you
can just call it 'scrambled eggs with whatever' until then.

your pal,
blake

On Sat, 02 May 2009 17:07:16 GMT, blake murphy
> wrote:

>On Fri, 01 May 2009 12:57:47 -0500, Omelet wrote:
>
>> In article >,
>> blake murphy > wrote:
>>
>>> On Thu, 30 Apr 2009 15:10:06 -0500, Omelet wrote:
>>>
>>>> In article >,
>>>> blake murphy > wrote:
>>>>
>>>>>> I still cannot easily fold an Omelet over, but I'm good to go with most
>>>>>> other stuff. There seems to be a real art to that.
>>>>>
>>>>> lotsa butter.
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>> Heh! It's a matter of technique, not sticking.
>>>> The eggs tend to tear.
>>>>
>>>> I used to have a pan that was hinged in the middle for just that
>>>> purpose, but the non-stick coating wore off and I've not seen another
>>>> one on the cheap.
>>>
>>> my folks used to have one of those, but i can't recall seeing them ever use
>>> it.
>>>
>>> your pal,
>>> blake
>>
>> I used it frequently. I was sad to have to toss it but it was aluminum
>> under the non-stick coating, plus the flaking coating was peeling off
>> into the food.
>>
>> That was not acceptable. <sigh>
>>
>> I just need to learn to do it right!
>
>they're still out there. goggle [hinged omelet pan] and you'll get many
>returns like this:
>
><http://www.alwaysbrilliant.com/aa/aspx-products/1-791/2-55509/SC-Froogle/kw-20978/bb/EZ-Flip-Omelet-Pan.htm>
>
>...but, yeah, keep at it a little and you'll eventually get it right. you
>can just call it 'scrambled eggs with whatever' until then.
>
Ugh! One bad idea compounded. The only *good* omelet is a rolled
omelet. If you can't roll it, the egg part is too thick - same with
folding.

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