Never heard this one:

*Whirled Eggs*

Have a deep pot ready about 3/4 of the way full of boiling water.

Have eggs ready in individual dishes.

Add some squeezed lemon juice to the water.

Stir the water briskly with a wooden spoon until it whirls around
rapidly.

Slip an egg into the center of the whirling water.

When it is cooked the egg will form a neat ball. Lift it out of the
water and drain.

Boil the water up again, stir rapidly and repeat.

A variation of poached; I wonder if it works!

This particular recipe calls for the eggs to be served on top of
chopped cooked spinach.
--
mad

On May 7, 9:36*am, Mack A. Damia > wrote:
> Never heard this one:
>
> *Whirled Eggs*
>
> Have a deep pot ready about 3/4 of the way full of boiling water.
>
> Have eggs ready in individual dishes.
>
> Add some squeezed lemon juice to the water.
>
> Stir the water briskly with a wooden spoon until it whirls around
> rapidly.
>
> Slip an egg into the center of the whirling water.
>
> When it is cooked the egg will form a neat ball. *Lift it out of the
> water and drain.
>
> Boil the water up again, stir rapidly and repeat.
>
> A variation of poached; I wonder if it works!
>
> This particular recipe calls for the eggs to be served on top of
> chopped cooked spinach.
> --
> mad

Cooks have been doing this forever. I THINK it's French. (What
isn't?)
Lynn in Fargo

In article >,
Mack A. Damia > wrote:

> Have a deep pot ready about 3/4 of the way full of boiling water.
>
> Have eggs ready in individual dishes.
>
> Add some squeezed lemon juice to the water.
>
> Stir the water briskly with a wooden spoon until it whirls around
> rapidly.
>
> Slip an egg into the center of the whirling water.
>
> When it is cooked the egg will form a neat ball. Lift it out of the
> water and drain.
>
> Boil the water up again, stir rapidly and repeat.
>
> A variation of poached; I wonder if it works!

That IS the way mom taught me to poach eggs, only I add some salt to the
water instead of lemon juice.

And yes, it works.
--
Peace! Om

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

Mack A. Damia wrote:

> A variation of poached; I wonder if it works!

They *are* poached eggs. This is the way almost all quality restaurants
poach eggs.

=-sw

On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
wrote:

>Mack A. Damia wrote:
>
>> A variation of poached; I wonder if it works!
>
>They *are* poached eggs. This is the way almost all quality restaurants
>poach eggs.

Never occured to me. I thought that the usual recipe calls for
vinegar in the water - I suppose it's something in the citric acid
that keeps the egg together.

Never heard of swirling the water, either, Poached eggs are the best.
--
mad

In article >,
Sqwertz > wrote:

> Mack A. Damia wrote:
>
> > A variation of poached; I wonder if it works!
>
> They *are* poached eggs. This is the way almost all quality restaurants
> poach eggs.

Something tells me that Dr. MAD didn't get his doctorate in egg
poaching. Or else he's just a troll.

--
Dan Abel
Petaluma, California USA

On Thu, 07 May 2009 14:40:49 -0700, Dan Abel > wrote:

>In article >,
> Sqwertz > wrote:
>
>> Mack A. Damia wrote:
>>
>> > A variation of poached; I wonder if it works!
>>
>> They *are* poached eggs. This is the way almost all quality restaurants
>> poach eggs.
>
>Something tells me that Dr. MAD didn't get his doctorate in egg
>poaching. Or else he's just a troll.

Trolls are those who pop in newsgroups to cause trouble. I think a
review of my posts will reveal that I have ignored and avoided
trouble, although I told a couple of folks off when I first dropped
in.

M.A., Government; Ed.D. Social Science Education
--
mad

Mack A. Damia wrote:
> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
> wrote:
>
>> Mack A. Damia wrote:
>>
>>> A variation of poached; I wonder if it works!
>> They *are* poached eggs. This is the way almost all quality restaurants
>> poach eggs.
>
> Never occured to me. I thought that the usual recipe calls for
> vinegar in the water - I suppose it's something in the citric acid
> that keeps the egg together.
>
> Never heard of swirling the water, either, Poached eggs are the best.

You want to acidify the water. Why? Beats me. The recipe say so but I've
done it with plain salted water and it works fine. Swirling the water
for me typically will result in a big mess so I don't bother. My guess
is that I'm not going fast enough. The only technique I use is to gently
slip the egg into the water.

In article >,
dsi1 > wrote:

> Mack A. Damia wrote:
> > On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
> > wrote:
> >
> >> Mack A. Damia wrote:
> >>
> >>> A variation of poached; I wonder if it works!
> >> They *are* poached eggs. This is the way almost all quality restaurants
> >> poach eggs.
> >
> > Never occured to me. I thought that the usual recipe calls for
> > vinegar in the water - I suppose it's something in the citric acid
> > that keeps the egg together.
> >
> > Never heard of swirling the water, either, Poached eggs are the best.
>
> You want to acidify the water. Why? Beats me. The recipe say so but I've
> done it with plain salted water and it works fine. Swirling the water
> for me typically will result in a big mess so I don't bother. My guess
> is that I'm not going fast enough. The only technique I use is to gently
> slip the egg into the water.

Mom taught me to salt and swirl the water too. The trick is to gently
slip the egg into the _middle_ of the swirl.
--
Peace! Om

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

On Thu, 07 May 2009 12:14:14 -1000, dsi1 > wrote:

>Mack A. Damia wrote:
>> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
>> wrote:
>>
>>> Mack A. Damia wrote:
>>>
>>>> A variation of poached; I wonder if it works!
>>> They *are* poached eggs. This is the way almost all quality restaurants
>>> poach eggs.
>>
>> Never occured to me. I thought that the usual recipe calls for
>> vinegar in the water - I suppose it's something in the citric acid
>> that keeps the egg together.
>>
>> Never heard of swirling the water, either, Poached eggs are the best.
>
>You want to acidify the water. Why? Beats me. The recipe say so but I've
>done it with plain salted water and it works fine. Swirling the water
>for me typically will result in a big mess so I don't bother. My guess
>is that I'm not going fast enough. The only technique I use is to gently
>slip the egg into the water.

I did a Google on it, and most seem to think that swirling is more
trouble than it's worth.

The consensus seemed to be to forget it and the vinegar.
--
mad

"Omelet" wrote:
>
> Mom taught me to salt and swirl the water too. The trick is to gently
> slip the egg into the _middle_ of the swirl.
>
>
Um, wouldn't that be called 'flushed' eggs? hehe

On Thu, 07 May 2009 22:47:47 GMT, "brooklyn1"
> wrote:

>"Omelet" wrote:
>>
>> Mom taught me to salt and swirl the water too. The trick is to gently
>> slip the egg into the _middle_ of the swirl.
>>
>>
>Um, wouldn't that be called 'flushed' eggs? hehe

Yellow skid marks?
--
mad

In article >,
Mack A. Damia > wrote:

> On Thu, 07 May 2009 22:47:47 GMT, "brooklyn1"
> > wrote:
>
> >"Omelet" wrote:
> >>
> >> Mom taught me to salt and swirl the water too. The trick is to gently
> >> slip the egg into the _middle_ of the swirl.
> >>
> >>
> >Um, wouldn't that be called 'flushed' eggs? hehe
>
> Yellow skid marks?

You guys are GROSS! ;-)
--
Peace! Om

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

On Thu, 07 May 2009 12:14:14 -1000, dsi1 > wrote:

>Mack A. Damia wrote:
>> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
>> wrote:
>>
>>> Mack A. Damia wrote:
>>>
>>>> A variation of poached; I wonder if it works!
>>> They *are* poached eggs. This is the way almost all quality restaurants
>>> poach eggs.
>>
>> Never occured to me. I thought that the usual recipe calls for
>> vinegar in the water - I suppose it's something in the citric acid
>> that keeps the egg together.
>>
>> Never heard of swirling the water, either, Poached eggs are the best.
>
>You want to acidify the water. Why? Beats me. The recipe say so but I've
>done it with plain salted water and it works fine. Swirling the water
>for me typically will result in a big mess so I don't bother. My guess
>is that I'm not going fast enough. The only technique I use is to gently
>slip the egg into the water.

If memory serves, swirling is supposed to keep the egg together
better. The acid in lemon juice or vinegar more quickly denatures the
proteins on the surface of the egg white, so the egg spreads out less.
At least that's the theory.

Best -- Terry
"In theory there's no difference between theory and practice, but in
practice there is."

On May 7, 3:49*pm, Mack A. Damia > wrote:
> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
> wrote:
>
> >Mack A. Damia wrote:
>
> >> A variation of poached; I wonder if it works!
>
> >They *are* poached eggs. *This is the way almost all quality restaurants
> >poach eggs.
>
> Never occured to me. *I thought that the usual recipe calls for
> vinegar in the water - I suppose it's something in the citric acid
> that keeps the egg together.

Vinegar is acetic acid, not citric.
>
> Never heard of swirling the water, either, Poached eggs are the best.

Lightly basted eggs are the best.

I bought some Eggland's Best eggs yesterday. I had a coupon that made
them a bargain. I hope that I don't get hooked. The yolks were even
more delicious than yesterday's conventional eggs. The difference:
Large EB eggs - $2.69/doz (22-1/2¢/egg)
Large eggs from Aldi - 89¢/doz. (7-1/2¢/egg)

My family eats *lots* of eggs.
> --
> mad

--Bryan, aka Bobo Bonobo
http://www.flickr.com/photos/15522299@N08/3491381708/

On Thu, 07 May 2009 20:59:04 -0500, Omelet >
wrote:

>In article >,
> Mack A. Damia > wrote:
>
>> On Thu, 07 May 2009 22:47:47 GMT, "brooklyn1"
>> > wrote:
>>
>> >"Omelet" wrote:
>> >>
>> >> Mom taught me to salt and swirl the water too. The trick is to gently
>> >> slip the egg into the _middle_ of the swirl.
>> >>
>> >>
>> >Um, wouldn't that be called 'flushed' eggs? hehe
>>
>> Yellow skid marks?
>
>You guys are GROSS! ;-)

Honi soit qui mal y pense.

Check out "The Toilet Assumption" from Phillip Slater's *The Pursuit
of Lonliness*. 1970s - important non-fiction.

It Googles well, too.
--
mad

On Fri, 8 May 2009 07:19:39 -0700 (PDT), Bobo Bonobo®
> wrote:

>On May 7, 3:49*pm, Mack A. Damia > wrote:
>> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
>> wrote:
>>
>> >Mack A. Damia wrote:
>>
>> >> A variation of poached; I wonder if it works!
>>
>> >They *are* poached eggs. *This is the way almost all quality restaurants
>> >poach eggs.
>>
>> Never occured to me. *I thought that the usual recipe calls for
>> vinegar in the water - I suppose it's something in the citric acid
>> that keeps the egg together.
>
>Vinegar is acetic acid, not citric.
>>
>> Never heard of swirling the water, either, Poached eggs are the best.
>
>Lightly basted eggs are the best.
>
>I bought some Eggland's Best eggs yesterday. I had a coupon that made
>them a bargain. I hope that I don't get hooked. The yolks were even
>more delicious than yesterday's conventional eggs. The difference:
>Large EB eggs - $2.69/doz (22-1/2¢/egg)
>Large eggs from Aldi - 89¢/doz. (7-1/2¢/egg)
>
>My family eats *lots* of eggs.
>> --
>> mad
>
>--Bryan, aka Bobo Bonobo
> http://www.flickr.com/photos/15522299@N08/3491381708/

This has come up before in other groups, and there is no definitive
answer - just opinions based on what others say.

Should you refrigerate eggs?

Personally, I think the answer is "yes" and "no". Refrigerate them in
warm climates; you need not do so in cooler ones if the eggs are used
within reasonable time.

Comment?
--
mad

On Fri, 08 May 2009 07:54:51 -0700, Mack A. Damia
> wrote:

>On Fri, 8 May 2009 07:19:39 -0700 (PDT), Bobo Bonobo®
> wrote:
>
>>On May 7, 3:49*pm, Mack A. Damia > wrote:
>>> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
>>> wrote:
>>>
>>> >Mack A. Damia wrote:
>>>
>>> >> A variation of poached; I wonder if it works!
>>>
>>> >They *are* poached eggs. *This is the way almost all quality restaurants
>>> >poach eggs.
>>>
>>> Never occured to me. *I thought that the usual recipe calls for
>>> vinegar in the water - I suppose it's something in the citric acid
>>> that keeps the egg together.
>>
>>Vinegar is acetic acid, not citric.

What is it in vinegar or lemon juice that is supposed to keep the egg
together in the boiling water?

This is from Wikipedia....

Vinegar is an acidic liquid processed from the fermentation of ethanol
in a process that yields its key ingredient, acetic acid (also called
ethanoic acid). It also may come in a diluted form. The acetic acid
concentration typically ranges from 4 to 8 percent by volume for table
vinegar[1] (typically 5%) and higher concentrations for pickling (up
to 18%).

Natural vinegars also contain small amounts of tartaric acid, citric
acid, and other acids. Vinegar has been used since ancient times and
is an important element in European, Asian, and other traditional
cuisines of the world.

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

So there's both acetic and citric acid in vinegar.
--
mad

On Fri, 08 May 2009 07:54:51 -0700, Mack A. Damia
> wrote:

>On Fri, 8 May 2009 07:19:39 -0700 (PDT), Bobo Bonobo®
> wrote:
>
>>On May 7, 3:49*pm, Mack A. Damia > wrote:
>>> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
>>> wrote:
>>>
>>> >Mack A. Damia wrote:
>>>
>>> >> A variation of poached; I wonder if it works!
>>>
>>> >They *are* poached eggs. *This is the way almost all quality restaurants
>>> >poach eggs.
>>>
>>> Never occured to me. *I thought that the usual recipe calls for
>>> vinegar in the water - I suppose it's something in the citric acid
>>> that keeps the egg together.
>>
>>Vinegar is acetic acid, not citric.
>>>
>>> Never heard of swirling the water, either, Poached eggs are the best.
>>
>>Lightly basted eggs are the best.
>>
>>I bought some Eggland's Best eggs yesterday. I had a coupon that made
>>them a bargain. I hope that I don't get hooked. The yolks were even
>>more delicious than yesterday's conventional eggs. The difference:
>>Large EB eggs - $2.69/doz (22-1/2¢/egg)
>>Large eggs from Aldi - 89¢/doz. (7-1/2¢/egg)
>>
>>My family eats *lots* of eggs.
>>> --
>>> mad
>>
>>--Bryan, aka Bobo Bonobo
>> http://www.flickr.com/photos/15522299@N08/3491381708/
>
>This has come up before in other groups, and there is no definitive
>answer - just opinions based on what others say.
>
>Should you refrigerate eggs?
>
>Personally, I think the answer is "yes" and "no". Refrigerate them in
>warm climates; you need not do so in cooler ones if the eggs are used
>within reasonable time.
>
>Comment?

What's a reasonable time?

On Thu, 07 May 2009 15:44:19 -0500, Sqwertz wrote:

> Mack A. Damia wrote:
>
>> A variation of poached; I wonder if it works!
>
> They *are* poached eggs. This is the way almost all quality restaurants
> poach eggs.
>
> =-sw

for the holder of a doctorate, he doesn't seem to get out much.

your pal,
blake

On Fri, 08 May 2009 07:54:51 -0700, Mack A. Damia
> wrote:

>On Fri, 8 May 2009 07:19:39 -0700 (PDT), Bobo Bonobo®
> wrote:
>
>>On May 7, 3:49*pm, Mack A. Damia > wrote:
>>> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
>>> wrote:
>>>
>>> >Mack A. Damia wrote:
>>>
>>> >> A variation of poached; I wonder if it works!
>>>
>>> >They *are* poached eggs. *This is the way almost all quality restaurants
>>> >poach eggs.
>>>
>>> Never occured to me. *I thought that the usual recipe calls for
>>> vinegar in the water - I suppose it's something in the citric acid
>>> that keeps the egg together.
>>
>>Vinegar is acetic acid, not citric.
>>>
>>> Never heard of swirling the water, either, Poached eggs are the best.
>>
>>Lightly basted eggs are the best.
>>
>>I bought some Eggland's Best eggs yesterday. I had a coupon that made
>>them a bargain. I hope that I don't get hooked. The yolks were even
>>more delicious than yesterday's conventional eggs. The difference:
>>Large EB eggs - $2.69/doz (22-1/2¢/egg)
>>Large eggs from Aldi - 89¢/doz. (7-1/2¢/egg)
>>
>>My family eats *lots* of eggs.
>>> --
>>> mad
>>
>>--Bryan, aka Bobo Bonobo
>> http://www.flickr.com/photos/15522299@N08/3491381708/
>
>This has come up before in other groups, and there is no definitive
>answer - just opinions based on what others say.
>
>Should you refrigerate eggs?
>
>Personally, I think the answer is "yes" and "no". Refrigerate them in
>warm climates; you need not do so in cooler ones if the eggs are used
>within reasonable time.
>
>Comment?



From http://www.eggsafety.org/f_a_q.htm#1
Egg Safety Center :: 1900 L St NW, Suite 725 :: Washington, DC 20036
Phone (202) 833-8850 :: Fax (202) 463-0102 ::




How long are eggs safe to eat after purchase?

Fresh shell eggs can be stored in their cartons in the refrigerator
for four to five weeks beyond the carton’s Julian date with minor loss
of quality. Once an egg begins to age, it loses moisture through its
porous shell and begins to dry. The membranes that hold the egg
structure begin to loosen and the yolk may not be anchored in the
center of the white once the egg is broken. An older egg would be most
appropriate for a mixed dish, a batter or a hard cooked egg which
should be easier to peel than a freshly laid egg.


How should eggs be refrigerated?

Refrigerate raw shell eggs in their cartons on the middle or lower
inside shelf, not on the door, and away from any meat that might drip
juices or any raw produce that might contact eggshells. Cover or wrap
well any egg mixtures or leftover cooked egg dishes. For all
perishable foods, including eggs and egg containing dishes, allow no
more than 2 hours at room temperature for preparation and serving, 30
minutes to 1 hour when it's 85°F or hotter without refrigeration.



I just realized I left the egg carton on the kitchen counter
overnight. Are the eggs safe to use?

The general rule is that if food items are at room temperature for
more than 2 hours, the safest thing to do is to discard the product.
If you leave eggs anywhere that is not refrigerated, the best thing to
do is throw those eggs away and buy a new carton.

On Fri, 08 May 2009 10:26:07 -0500, wrote:

>On Fri, 08 May 2009 07:54:51 -0700, Mack A. Damia
> wrote:
>
>>On Fri, 8 May 2009 07:19:39 -0700 (PDT), Bobo Bonobo®
> wrote:
>>
>>>On May 7, 3:49*pm, Mack A. Damia > wrote:
>>>> On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>> >Mack A. Damia wrote:
>>>>
>>>> >> A variation of poached; I wonder if it works!
>>>>
>>>> >They *are* poached eggs. *This is the way almost all quality restaurants
>>>> >poach eggs.
>>>>
>>>> Never occured to me. *I thought that the usual recipe calls for
>>>> vinegar in the water - I suppose it's something in the citric acid
>>>> that keeps the egg together.
>>>
>>>Vinegar is acetic acid, not citric.
>>>>
>>>> Never heard of swirling the water, either, Poached eggs are the best.
>>>
>>>Lightly basted eggs are the best.
>>>
>>>I bought some Eggland's Best eggs yesterday. I had a coupon that made
>>>them a bargain. I hope that I don't get hooked. The yolks were even
>>>more delicious than yesterday's conventional eggs. The difference:
>>>Large EB eggs - $2.69/doz (22-1/2¢/egg)
>>>Large eggs from Aldi - 89¢/doz. (7-1/2¢/egg)
>>>
>>>My family eats *lots* of eggs.
>>>> --
>>>> mad
>>>
>>>--Bryan, aka Bobo Bonobo
>>> http://www.flickr.com/photos/15522299@N08/3491381708/
>>
>>This has come up before in other groups, and there is no definitive
>>answer - just opinions based on what others say.
>>
>>Should you refrigerate eggs?
>>
>>Personally, I think the answer is "yes" and "no". Refrigerate them in
>>warm climates; you need not do so in cooler ones if the eggs are used
>>within reasonable time.
>>
>>Comment?
>
>What's a reasonable time?

Sorry found the info and posted it in another post

On Thu, 07 May 2009 15:11:21 -0700, Mack A. Damia wrote:

> M.A., Government; Ed.D. Social Science Education

i'm, like, totally impressed.

blake

On Fri, 08 May 2009 15:36:54 GMT, blake murphy
> wrote:

>On Thu, 07 May 2009 15:11:21 -0700, Mack A. Damia wrote:
>
>> M.A., Government; Ed.D. Social Science Education
>
>i'm, like, totally impressed.
>
>blake


I've found a great many educators not the smartest cookies in the tin.
They remind me alot of puffins.

On Fri, 08 May 2009 10:45:43 -0500, wrote:

>On Fri, 08 May 2009 15:36:54 GMT, blake murphy
> wrote:
>
>>On Thu, 07 May 2009 15:11:21 -0700, Mack A. Damia wrote:
>>
>>> M.A., Government; Ed.D. Social Science Education
>>
>>i'm, like, totally impressed.
>>
>>blake
>
>
>I've found a great many educators not the smartest cookies in the tin.
>They remind me alot of puffins.

No matter which way you cut it, Bub, Mu = 100.

What are you guys looking for?

I'm published; I can give you links. What I think and write appears
to be of value to some. Can you say the same?

I'm a war veteran. I taught emotionally-handicapped teenagers in
Harlem and Crown Heights in the 1980's. Any similar experiences?

I was a Vista Volunteer for a couple of years and worked to insulate
homes in Appalachia - West Virginia, in particular. Any expereince
along those lines, lads?

I was a Nuclear/Chemical/Biological Warfare Defense Specialist in the
army for several years. Flash to bang - count the seconds, multiply
by five, and kiss your ass goodbye. Do you know what to do in case of
a nerve gas attack? You may now.

Worked with Habitat-for-Humanity for several years - hands-on and
Board of Directors.

That's about 25% of what I've done. I'm retired now and enjoy
watching silly guys like yourselves ry to impress others with your
nonsense.

Get serious. Get wisdom.
--
mad

On Fri, 08 May 2009 15:30:05 GMT, blake murphy
> wrote:

>On Thu, 07 May 2009 15:44:19 -0500, Sqwertz wrote:
>
>> Mack A. Damia wrote:
>>
>>> A variation of poached; I wonder if it works!
>>
>> They *are* poached eggs. This is the way almost all quality restaurants
>> poach eggs.
>>
>> =-sw
>
>for the holder of a doctorate, he doesn't seem to get out much.
>
>your pal,
>blake

Dear Pal Blake,

No, I don't get out much. I'm totally and permanently disabled from
my military service, but I try........
--
mad

"Mack A. Damia" > wrote in message
...
> On Fri, 08 May 2009 15:30:05 GMT, blake murphy
> > wrote:
>
>>On Thu, 07 May 2009 15:44:19 -0500, Sqwertz wrote:
>>
>>> Mack A. Damia wrote:
>>>
>>>> A variation of poached; I wonder if it works!
>>>
>>> They *are* poached eggs. This is the way almost all quality restaurants
>>> poach eggs.
>>>
>>> =-sw
>>
>>for the holder of a doctorate, he doesn't seem to get out much.
>>
>>your pal,
>>blake
>
> Dear Pal Blake,
>
> No, I don't get out much. I'm totally and permanently disabled from
> my military service, but I try........


I appreciate your service.

TFM®

On Fri, 8 May 2009 13:14:02 -0400, TFM® >
wrote:

>
>
>"Mack A. Damia" > wrote in message
.. .
>> On Fri, 08 May 2009 15:30:05 GMT, blake murphy
>> > wrote:
>>
>>>On Thu, 07 May 2009 15:44:19 -0500, Sqwertz wrote:
>>>
>>>> Mack A. Damia wrote:
>>>>
>>>>> A variation of poached; I wonder if it works!
>>>>
>>>> They *are* poached eggs. This is the way almost all quality restaurants
>>>> poach eggs.
>>>>
>>>> =-sw
>>>
>>>for the holder of a doctorate, he doesn't seem to get out much.
>>>
>>>your pal,
>>>blake
>>
>> Dear Pal Blake,
>>
>> No, I don't get out much. I'm totally and permanently disabled from
>> my military service, but I try........
>
>
>I appreciate your service.
>
>TFM®

Thank you.
--
mad

On Fri, 08 May 2009 09:20:48 -0700, Mack A. Damia
> wrote:

>On Fri, 08 May 2009 10:45:43 -0500, wrote:
>
>>On Fri, 08 May 2009 15:36:54 GMT, blake murphy
> wrote:
>>
>>>On Thu, 07 May 2009 15:11:21 -0700, Mack A. Damia wrote:
>>>
>>>> M.A., Government; Ed.D. Social Science Education
>>>
>>>i'm, like, totally impressed.
>>>
>>>blake
>>
>>
>>I've found a great many educators not the smartest cookies in the tin.
>>They remind me alot of puffins.
>
>No matter which way you cut it, Bub, Mu = 100.
>
>What are you guys looking for?
>
>I'm published; I can give you links. What I think and write appears
>to be of value to some. Can you say the same?
>
>I'm a war veteran. I taught emotionally-handicapped teenagers in
>Harlem and Crown Heights in the 1980's. Any similar experiences?
>
>I was a Vista Volunteer for a couple of years and worked to insulate
>homes in Appalachia - West Virginia, in particular. Any expereince
>along those lines, lads?
>
>I was a Nuclear/Chemical/Biological Warfare Defense Specialist in the
>army for several years. Flash to bang - count the seconds, multiply
>by five, and kiss your ass goodbye. Do you know what to do in case of
>a nerve gas attack? You may now.
>
>Worked with Habitat-for-Humanity for several years - hands-on and
>Board of Directors.
>
>That's about 25% of what I've done. I'm retired now and enjoy
>watching silly guys like yourselves ry to impress others with your
>nonsense.
>

It's not what you've done, in the grand scheme of things it doesn't
really matter. Your words will continue on in anything you've
published, it's who you are now that matters, not how hard you can
thump your chest reciting past glories.
May I suggest that you consider acting on your own words.


>Get serious. Get wisdom.

In article >,
Mack A. Damia > wrote:

> On Thu, 07 May 2009 20:59:04 -0500, Omelet >
> wrote:
>
> >In article >,
> > Mack A. Damia > wrote:
> >
> >> On Thu, 07 May 2009 22:47:47 GMT, "brooklyn1"
> >> > wrote:
> >>
> >> >"Omelet" wrote:
> >> >>
> >> >> Mom taught me to salt and swirl the water too. The trick is to gently
> >> >> slip the egg into the _middle_ of the swirl.
> >> >>
> >> >>
> >> >Um, wouldn't that be called 'flushed' eggs? hehe
> >>
> >> Yellow skid marks?
> >
> >You guys are GROSS! ;-)
>
> Honi soit qui mal y pense.
>
> Check out "The Toilet Assumption" from Phillip Slater's *The Pursuit
> of Lonliness*. 1970s - important non-fiction.
>
> It Googles well, too.

Ok, I'll counter with the following:

http://ratemypoo.com/
--
Peace! Om

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

In article >,
Mack A. Damia > wrote:

> Should you refrigerate eggs?
>
> Personally, I think the answer is "yes" and "no". Refrigerate them in
> warm climates; you need not do so in cooler ones if the eggs are used
> within reasonable time.
>
> Comment?
> --

I've kept fertile eggs for hatching at room temp (turned twice per day)
and had decent hatch rates, but I keep my home fairly cold. Recommended
keeping time for hatching eggs is 10 days.

The chicks hatch fine.

If the shells are intact and you don't WASH the fresh eggs, they keep
fine at room temp for quite awhile.

Longer refrigerated tho'. I guess it depends on your egg consumption
rate.
--
Peace! Om

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

On Fri, 08 May 2009 13:06:28 -0500, wrote:

>On Fri, 08 May 2009 09:20:48 -0700, Mack A. Damia
> wrote:
>
>>On Fri, 08 May 2009 10:45:43 -0500, wrote:
>>
>>>On Fri, 08 May 2009 15:36:54 GMT, blake murphy
> wrote:
>>>
>>>>On Thu, 07 May 2009 15:11:21 -0700, Mack A. Damia wrote:
>>>>
>>>>> M.A., Government; Ed.D. Social Science Education
>>>>
>>>>i'm, like, totally impressed.
>>>>
>>>>blake
>>>
>>>
>>>I've found a great many educators not the smartest cookies in the tin.
>>>They remind me alot of puffins.
>>
>>No matter which way you cut it, Bub, Mu = 100.
>>
>>What are you guys looking for?
>>
>>I'm published; I can give you links. What I think and write appears
>>to be of value to some. Can you say the same?
>>
>>I'm a war veteran. I taught emotionally-handicapped teenagers in
>>Harlem and Crown Heights in the 1980's. Any similar experiences?
>>
>>I was a Vista Volunteer for a couple of years and worked to insulate
>>homes in Appalachia - West Virginia, in particular. Any expereince
>>along those lines, lads?
>>
>>I was a Nuclear/Chemical/Biological Warfare Defense Specialist in the
>>army for several years. Flash to bang - count the seconds, multiply
>>by five, and kiss your ass goodbye. Do you know what to do in case of
>>a nerve gas attack? You may now.
>>
>>Worked with Habitat-for-Humanity for several years - hands-on and
>>Board of Directors.
>>
>>That's about 25% of what I've done. I'm retired now and enjoy
>>watching silly guys like yourselves ry to impress others with your
>>nonsense.
>>
>
>It's not what you've done, in the grand scheme of things it doesn't
>really matter. Your words will continue on in anything you've
>published, it's who you are now that matters, not how hard you can
>thump your chest reciting past glories.
>May I suggest that you consider acting on your own words.

Who is to say that I am not?

You may not have read my other posts. I am retired with a disability.
I keep myself occupied, and I have paid my dues.

You twist the context. All along, it's been a needle - you and a
couple of others trolling for trouble.

>>Get serious. Get wisdom.

Seriously. What kind of a legacy are you going to leave behind?
--
mad

In article >,
wrote:

> On Fri, 08 May 2009 15:36:54 GMT, blake murphy
> > wrote:
>
> >On Thu, 07 May 2009 15:11:21 -0700, Mack A. Damia wrote:
> >
> >> M.A., Government; Ed.D. Social Science Education
> >
> >i'm, like, totally impressed.
> >
> >blake
>
>
> I've found a great many educators not the smartest cookies in the tin.
> They remind me alot of puffins.

Dodos.
--
Peace! Om

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

In article >,
Mack A. Damia > wrote:

> On Fri, 8 May 2009 13:14:02 -0400, TFM® >
> wrote:
>
> >
> >
> >"Mack A. Damia" > wrote in message
> .. .
> >> On Fri, 08 May 2009 15:30:05 GMT, blake murphy
> >> > wrote:
> >>
> >>>On Thu, 07 May 2009 15:44:19 -0500, Sqwertz wrote:
> >>>
> >>>> Mack A. Damia wrote:
> >>>>
> >>>>> A variation of poached; I wonder if it works!
> >>>>
> >>>> They *are* poached eggs. This is the way almost all quality restaurants
> >>>> poach eggs.
> >>>>
> >>>> =-sw
> >>>
> >>>for the holder of a doctorate, he doesn't seem to get out much.
> >>>
> >>>your pal,
> >>>blake
> >>
> >> Dear Pal Blake,
> >>
> >> No, I don't get out much. I'm totally and permanently disabled from
> >> my military service, but I try........
> >
> >
> >I appreciate your service.
> >
> >TFM®
>
> Thank you.

Hugs!
--
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 message
news
> In article >,
> Mack A. Damia > wrote:
>
>> Should you refrigerate eggs?
>>
>> Personally, I think the answer is "yes" and "no". Refrigerate them in
>> warm climates; you need not do so in cooler ones if the eggs are used
>> within reasonable time.
>>
>> Comment?
>> --
>
> I've kept fertile eggs for hatching at room temp (turned twice per day)
> and had decent hatch rates, but I keep my home fairly cold. Recommended
> keeping time for hatching eggs is 10 days.
>
> The chicks hatch fine.
>
> If the shells are intact and you don't WASH the fresh eggs, they keep
> fine at room temp for quite awhile.
>
> Longer refrigerated tho'. I guess it depends on your egg consumption
> rate.

I eat 3-5 a day, every day. How many chickens do I need?

TFM®

On Fri, 08 May 2009 13:18:17 -0500, Omelet >
wrote:

>In article >,
> wrote:
>
>> On Fri, 08 May 2009 15:36:54 GMT, blake murphy
>> > wrote:
>>
>> >On Thu, 07 May 2009 15:11:21 -0700, Mack A. Damia wrote:
>> >
>> >> M.A., Government; Ed.D. Social Science Education
>> >
>> >i'm, like, totally impressed.
>> >
>> >blake
>>
>>
>> I've found a great many educators not the smartest cookies in the tin.
>> They remind me alot of puffins.
>
>Dodos.

I don't know how many guys I've met in my life who put down any type
of education - especially "higher".

They're largely uneducated themselves, of course, or they would never
do it.

They make fools out of themselves.
--
mad

On Fri, 08 May 2009 13:19:17 -0500, Omelet >
wrote:

>In article >,
> Mack A. Damia > wrote:
>
>> On Fri, 8 May 2009 13:14:02 -0400, TFM® >
>> wrote:
>>
>> >
>> >
>> >"Mack A. Damia" > wrote in message
>> .. .
>> >> On Fri, 08 May 2009 15:30:05 GMT, blake murphy
>> >> > wrote:
>> >>
>> >>>On Thu, 07 May 2009 15:44:19 -0500, Sqwertz wrote:
>> >>>
>> >>>> Mack A. Damia wrote:
>> >>>>
>> >>>>> A variation of poached; I wonder if it works!
>> >>>>
>> >>>> They *are* poached eggs. This is the way almost all quality restaurants
>> >>>> poach eggs.
>> >>>>
>> >>>> =-sw
>> >>>
>> >>>for the holder of a doctorate, he doesn't seem to get out much.
>> >>>
>> >>>your pal,
>> >>>blake
>> >>
>> >> Dear Pal Blake,
>> >>
>> >> No, I don't get out much. I'm totally and permanently disabled from
>> >> my military service, but I try........
>> >
>> >
>> >I appreciate your service.
>> >
>> >TFM®
>>
>> Thank you.
>
>Hugs!

Oh, thanks, it's not as if I'm housebound and don't go anywhere. I'm
still trying to figure out the relationship between the knowledge of
poached eggs being swirled and me not getting out much.

It's not as if I go onto a diner's kitchen and watch them poach my
eggs, now.

I'm not helpless and do get out when I feel like it. I don't like the
marketplace, and I avoid it with a passion. I don't particularly
enjoy driving anymore, either.

Life has become so much more stressful than it was when I was younger.
I suppose everybody feels that way.
--
mad

On Fri, 08 May 2009 13:14:05 -0500, Omelet >
wrote:

>In article >,
> Mack A. Damia > wrote:
>
>> On Thu, 07 May 2009 20:59:04 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > Mack A. Damia > wrote:
>> >
>> >> On Thu, 07 May 2009 22:47:47 GMT, "brooklyn1"
>> >> > wrote:
>> >>
>> >> >"Omelet" wrote:
>> >> >>
>> >> >> Mom taught me to salt and swirl the water too. The trick is to gently
>> >> >> slip the egg into the _middle_ of the swirl.
>> >> >>
>> >> >>
>> >> >Um, wouldn't that be called 'flushed' eggs? hehe
>> >>
>> >> Yellow skid marks?
>> >
>> >You guys are GROSS! ;-)
>>
>> Honi soit qui mal y pense.
>>
>> Check out "The Toilet Assumption" from Phillip Slater's *The Pursuit
>> of Lonliness*. 1970s - important non-fiction.
>>
>> It Googles well, too.
>
>Ok, I'll counter with the following:
>
>http://ratemypoo.com/

I think I'll skip lunch this morning.
--
mad

On Fri, 08 May 2009 11:17:16 -0700, Mack A. Damia
> wrote:

>On Fri, 08 May 2009 13:06:28 -0500, wrote:
>
>>On Fri, 08 May 2009 09:20:48 -0700, Mack A. Damia
> wrote:
>>
>>>On Fri, 08 May 2009 10:45:43 -0500, wrote:
>>>
>>>>On Fri, 08 May 2009 15:36:54 GMT, blake murphy
> wrote:
>>>>
>>>>>On Thu, 07 May 2009 15:11:21 -0700, Mack A. Damia wrote:
>>>>>
>>>>>> M.A., Government; Ed.D. Social Science Education
>>>>>
>>>>>i'm, like, totally impressed.
>>>>>
>>>>>blake
>>>>
>>>>
>>>>I've found a great many educators not the smartest cookies in the tin.
>>>>They remind me alot of puffins.
>>>
>>>No matter which way you cut it, Bub, Mu = 100.
>>>
>>>What are you guys looking for?
>>>
>>>I'm published; I can give you links. What I think and write appears
>>>to be of value to some. Can you say the same?
>>>
>>>I'm a war veteran. I taught emotionally-handicapped teenagers in
>>>Harlem and Crown Heights in the 1980's. Any similar experiences?
>>>
>>>I was a Vista Volunteer for a couple of years and worked to insulate
>>>homes in Appalachia - West Virginia, in particular. Any expereince
>>>along those lines, lads?
>>>
>>>I was a Nuclear/Chemical/Biological Warfare Defense Specialist in the
>>>army for several years. Flash to bang - count the seconds, multiply
>>>by five, and kiss your ass goodbye. Do you know what to do in case of
>>>a nerve gas attack? You may now.
>>>
>>>Worked with Habitat-for-Humanity for several years - hands-on and
>>>Board of Directors.
>>>
>>>That's about 25% of what I've done. I'm retired now and enjoy
>>>watching silly guys like yourselves ry to impress others with your
>>>nonsense.
>>>
>>
>>It's not what you've done, in the grand scheme of things it doesn't
>>really matter. Your words will continue on in anything you've
>>published, it's who you are now that matters, not how hard you can
>>thump your chest reciting past glories.
>>May I suggest that you consider acting on your own words.
>
>Who is to say that I am not?
>
>You may not have read my other posts. I am retired with a disability.
as am I

>I keep myself occupied, and I have paid my dues.

as have I

>
>You twist the context. All along, it's been a needle - you and a
>couple of others trolling for trouble.

not at all , I just don't crow about things I've done

In article >,
TFM® > wrote:

> > I've kept fertile eggs for hatching at room temp (turned twice per day)
> > and had decent hatch rates, but I keep my home fairly cold. Recommended
> > keeping time for hatching eggs is 10 days.
> >
> > The chicks hatch fine.
> >
> > If the shells are intact and you don't WASH the fresh eggs, they keep
> > fine at room temp for quite awhile.
> >
> > Longer refrigerated tho'. I guess it depends on your egg consumption
> > rate.
>
> I eat 3-5 a day, every day. How many chickens do I need?
>
> TFM®

I'd say at least 30 white leghorns.
--
Peace! Om

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