hahabogus wrote:


> and where's the cheese and salsa?
>

In the grits! Yum!

On Sat, 09 May 2009 13:55:32 -0500, Michel Boucher
> wrote:

> Matthew Malthouse > wrote in
> :
>
> > What is it that consistency is the hobgoblin of?
>
> A foolish consistency is the hobgoblin of little minds.

Indeed. Ralph Waldo Emerson in his essay "Self Reliance".

Although I doubt that there reference would have been well taken, or
even understood, where I aimed it.

Matthew
--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

Matthew Malthouse > wrote in
:

>> > What is it that consistency is the hobgoblin of?
>>
>> A foolish consistency is the hobgoblin of little minds.
>
> Indeed. Ralph Waldo Emerson in his essay "Self Reliance".
>
> Although I doubt that there reference would have been well taken, or
> even understood, where I aimed it.

Most assuredly not.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

On 2009-05-08, Michel Boucher > wrote:

> So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
> or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. Or does it actually not make that much of
> a difference?
>
> Also, do you add anything to your scrambled eggs?

I tried the technique from Gordon Ramsey:

http://www.youtube.com/watch?v=dU_B3QNu_Ks

Now, that's the only way I scramble eggs. This method absolutely produces the
creamiest, most moist scrambled eggs than any other method I've tried.

When I make breakfast for me and my boy (while mom sleeps in on Sunday), I use
one or two eggs depending on the size. I crack the eggs into a glass bowl and
add a slice of butter. I always do this before I start preparation of other
goodies for breakfast so the eggs and butter aren't so cold when I'm ready to
use them.

When everything else is cooked, I make the scrambled eggs -- I pour the
unscrambled eggs and slice of butter into a non-stick omelet fry pan over the
fire, and start to stir with a spatula. I break the yolks and stir gently.
When the eggs are starting to solidify on the bottom of the pan, I remove the
pan and stir off the fire, then return to the fire. I do this about two to four
times until done.

--
Clay Irving >
http://www.clays-kitchen.com/

jmcquown wrote:
> "Michel Boucher" > wrote in message
> ...
>> "jmcquown" > wrote in news:76lb5aF1dcct6U1
>> @mid.individual.net:
>>
>>> lately I've been using canola oil
>>
>> I have moved away from canola oil to plain olive oil. For crèpes, I use
>> safflower oil instead.
>>
>
> Whatever works for you I find good olive oil adds a taste to eggs I
> don't want. I love butter, but don't want to encounter cholesterol
> problems like my mother had. So I lightly brush the pan with canola
> oil... very lightly. Eggs are sticky, they need something even in a
> non-stick pan. Safflower oil is more expensive and I am, by nature, very
> frugal
>
> Jill

A quadruple bypass costs a bit more than a 1/2 gallon of Safflower oil.

-dk

In article >,
DK > wrote:

> jmcquown wrote:
> > "Michel Boucher" > wrote in message
> > ...
> >> "jmcquown" > wrote in news:76lb5aF1dcct6U1
> >> @mid.individual.net:
> >>
> >>> lately I've been using canola oil
> >>
> >> I have moved away from canola oil to plain olive oil. For crèpes, I use
> >> safflower oil instead.
> >>
> >
> > Whatever works for you I find good olive oil adds a taste to eggs I
> > don't want. I love butter, but don't want to encounter cholesterol
> > problems like my mother had. So I lightly brush the pan with canola
> > oil... very lightly. Eggs are sticky, they need something even in a
> > non-stick pan. Safflower oil is more expensive and I am, by nature, very
> > frugal
> >
> > Jill
>
> A quadruple bypass costs a bit more than a 1/2 gallon of Safflower oil.
>
> -dk

Olive oil is heart-friendly; polyunsaturated oils are _not_ now as well
regarded as they once were (they're fine, but not better than the mono-
saturated oils, and maybe not as good.) Personally, I like peanut and
grape-seed oils for neutral taste and high smoke points, and keep e.v.
olive oil for dressings, dipping bread, etc.

bob > wrote in
news
> Since a very similar question was asked just a few days ago, I'm
> beginning to wonder if people actually read what's going on in rfc
> *before* asking the same question over and over again?

But my question was specific. I was asking not how to make scrambled eggs
as one who has never cooked eggs before, but rather which method people
used. Think of it as an informal survey for my own interest.

We have seen that some call omelettes (beaten aside) scrambled eggs,
whereas others are specific about it being done right in the pan. The
result is different, so one would think that the term would be specific to
the result, but not so. It seems that there is a vagueness in the
application of the English language here (watch somebody make something out
of THAT one).

Obviously some understood the question and many didn't and assumed I wanted
instruction or suggestions.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

"Michel Boucher" wrote
>
> But my question was specific. I was asking not how to make scrambled eggs
> as one who has never cooked eggs before, but rather which method people
> used.

You call that specific... geeze, I'd hate to see you write something vague.

On Sun, 10 May 2009 11:27:15 -0500, Michel Boucher
> wrote:

> The result 'is' different, so one would think that the term would be specific to
>the result, but not so. It seems that there is a vagueness in the
>application of the English language here (watch somebody make something out
>of THAT one).

Really depends upon what the definition of 'is' is.

--
mad

In article >,
Michel Boucher > wrote:
....
> We have seen that some call omelettes (beaten aside) scrambled eggs,
> whereas others are specific about it being done right in the pan.

You seem to have a completely different usage than I do, and one
I have not previously encountered. To me, the basic attribute of
an omelette is that, once in the pan, it is _not_ stirred, but is
allowed to set (lifting set edges and allowing still unset egg to
flow to the bottom of the pan), that it browns at least lightly and
is then tossed or turned by spatula, usually with some additional
ingredients added at or before that point, and allowed to brown on
the flip side as well.

Whether beaten in the pan, or before, scrambled eggs (to me) implies
stirring as the egg sets. I prefer to beat before dumping into the
pan as I don't think the white integrates as well doing it in the pan.
It was interesting to me to read the English hotel usage to maintain
some separation of white and yolk, as a deliberate show of "real" egg
vs. wartime privations; but I dislike having discernible whites in
scrambled eggs. The Gordon Ramsey method some mentioned strikes me as
_neither_ omelette _nor_ scrambled eggs, but some hybrid variant of
both, or sort of a soft custard.

snip

Semi-interesting sidelight; when I was stationed in England in the 50's,
I recall having breakfast in a restaurant and asking for my eggs to be
scrambled. They didn't know what I meant and I had to go in the kitchen
to show them. Just goes to show that some of us seem to think some
terms are universal but they aren't. There's folks here on earth
besides us 'yanks'. :-)

As far as methods to scramble, I've seen some of the top chefs
describing widely different ways. Bottom line, ain't no right or wrong
way, just the way that works best for you. As for me, I mix up in
advance with seasonings, pour into a fairly low heated pan and just mix
until they start to set, turn off the heat and let the residual heat do
the rest. (I also like to pick out that little white bit which seems
gross to me, like something the rooster might have left.)

On Sun, 10 May 2009 17:23:07 GMT, "brooklyn1"
> shouted from the highest rooftop:

>"Michel Boucher" wrote
>>
>> But my question was specific. I was asking not how to make scrambled eggs
>> as one who has never cooked eggs before, but rather which method people
>> used.
>
>You call that specific... geeze, I'd hate to see you write something vague.

Give the guy a break. Each finger would do for a start ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Sun, 10 May 2009 11:27:15 -0500, Michel Boucher
> shouted from the highest rooftop:

>bob > wrote in
>news >
>> Since a very similar question was asked just a few days ago, I'm
>> beginning to wonder if people actually read what's going on in rfc
>> *before* asking the same question over and over again?
>
>But my question was specific. I was asking not how to make scrambled eggs
>as one who has never cooked eggs before, but rather which method people
>used.

Specific??? What's the difference between "how" a person makes
scrambled eggs and the "method" they use?



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob" > wrote in message
...
> On Sun, 10 May 2009 11:27:15 -0500, Michel Boucher
> > shouted from the highest rooftop:
>
>>bob > wrote in
>>news >>
>>> Since a very similar question was asked just a few days ago, I'm
>>> beginning to wonder if people actually read what's going on in rfc
>>> *before* asking the same question over and over again?
>>
>>But my question was specific. I was asking _not_ how to make scrambled
>>eggs
>>as one who has never cooked eggs before, but rather which method people
>>used.
>
> Specific??? What's the difference between "how" a person makes
> scrambled eggs and the "method" they use?
>
>

You're actually much dumber than you at first appear... YOU CANT READ... you
illiterate singled cell brained *******! C'mon, prove me wrong that all
those who call themselves "bob" are not the dumbest... you're not even a
man... with your widdle baby name... does yer mommy still call you her
widdle baby bobby... awwwww! You probably can't spell Robert, or is it
Roberta? <G>

Ahahahahahahahahahahahahaha. . . .

On Sun, 10 May 2009 22:44:22 GMT, "brooklyn1"
> shouted from the highest rooftop:

>
>"bob" > wrote in message
.. .
>> On Sun, 10 May 2009 11:27:15 -0500, Michel Boucher
>> > shouted from the highest rooftop:
>>
>>>bob > wrote in
>>>news >>>
>>>> Since a very similar question was asked just a few days ago, I'm
>>>> beginning to wonder if people actually read what's going on in rfc
>>>> *before* asking the same question over and over again?
>>>
>>>But my question was specific. I was asking _not_ how to make scrambled
>>>eggs
>>>as one who has never cooked eggs before, but rather which method people
>>>used.
>>
>> Specific??? What's the difference between "how" a person makes
>> scrambled eggs and the "method" they use?
>>
>>
>
>You're actually much dumber than you at first appear... YOU CANT READ... you
>illiterate singled cell brained *******! C'mon, prove me wrong that all
>those who call themselves "bob" are not the dumbest... you're not even a
>man... with your widdle baby name... does yer mommy still call you her
>widdle baby bobby... awwwww! You probably can't spell Robert, or is it
>Roberta? <G>
>
>Ahahahahahahahahahahahahaha. . . .

Does anyone have a straightjacket handy?


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Jim Davis > wrote in
et on May Sun 2009 pm

> snip
>
> Semi-interesting sidelight; when I was stationed in England in the 50's,
> I recall having breakfast in a restaurant and asking for my eggs to be
> scrambled. They didn't know what I meant and I had to go in the kitchen
> to show them. Just goes to show that some of us seem to think some
> terms are universal but they aren't. There's folks here on earth
> besides us 'yanks'. :-)
>
> As far as methods to scramble, I've seen some of the top chefs
> describing widely different ways. Bottom line, ain't no right or wrong
> way, just the way that works best for you. As for me, I mix up in
> advance with seasonings, pour into a fairly low heated pan and just mix
> until they start to set, turn off the heat and let the residual heat do
> the rest. (I also like to pick out that little white bit which seems
> gross to me, like something the rooster might have left.)
>

some folk make the in a pot...and stir constantly...results in smaller curds of eggs.
some folk make them in a pan like an omlete excepting they chop and stir a little.

some folk add stuff like cheese or mushrooms etc...
some folk add spices and hot sauces to the eggs before the pan/pot...

there is no standard way to scramble eggs.

some even make them in a microwave.
some over boiling water in a metal bowl.

see what I mean ...ain't no standard way or method.


--

The beet goes on -Alan

On Mon, 11 May 2009 11:10:33 +1200, bob wrote:

> On Sun, 10 May 2009 22:44:22 GMT, "brooklyn1"
> > shouted from the highest rooftop:
>
>>
>>"bob" > wrote in message
. ..
>>> On Sun, 10 May 2009 11:27:15 -0500, Michel Boucher
>>> > shouted from the highest rooftop:
>>>
>>>>bob > wrote in
>>>>news >>>>
>>>>> Since a very similar question was asked just a few days ago, I'm
>>>>> beginning to wonder if people actually read what's going on in rfc
>>>>> *before* asking the same question over and over again?
>>>>
>>>>But my question was specific. I was asking _not_ how to make scrambled
>>>>eggs
>>>>as one who has never cooked eggs before, but rather which method people
>>>>used.
>>>
>>> Specific??? What's the difference between "how" a person makes
>>> scrambled eggs and the "method" they use?
>>>
>>>
>>
>>You're actually much dumber than you at first appear... YOU CANT READ... you
>>illiterate singled cell brained *******! C'mon, prove me wrong that all
>>those who call themselves "bob" are not the dumbest... you're not even a
>>man... with your widdle baby name... does yer mommy still call you her
>>widdle baby bobby... awwwww! You probably can't spell Robert, or is it
>>Roberta? <G>
>>
>>Ahahahahahahahahahahahahaha. . . .
>
> Does anyone have a straightjacket handy?

first you need a tranquillizer dart. or maybe a taser - that would be more
fun.

your pal,
blake

In article >,
Michel Boucher > wrote:

> So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
> or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. Or does it actually not make that much of
> a difference?

I like my eggs well beaten. I normally break the eggs into a bowl
before I do anything else.

> Also, do you add anything to your scrambled eggs?

A little milk and a couple of grinds of white pepper. Then either
Penzeys Sunny Paris or some dried herbs. After a good beating, then
I'll start the potatoes or whatever else we're having.

--
Dan Abel
Petaluma, California USA

In article
>,
Michael Siemon > wrote:


> Olive oil is heart-friendly; polyunsaturated oils are _not_ now as well
> regarded as they once were (they're fine, but not better than the mono-
> saturated oils, and maybe not as good.) Personally, I like peanut and
> grape-seed oils for neutral taste and high smoke points, and keep e.v.
> olive oil for dressings, dipping bread, etc.

I use this chart fairly often:

http://www.nutristrategy.com/fatsoils.htm

There's saturated and unsaturated fats. The unsaturated fats are
divided into polyunsaturated and monounsaturated.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article
> >,
> Michael Siemon > wrote:
>
>
> > Olive oil is heart-friendly; polyunsaturated oils are _not_ now as well
> > regarded as they once were (they're fine, but not better than the mono-
> > saturated oils, and maybe not as good.) Personally, I like peanut and
> > grape-seed oils for neutral taste and high smoke points, and keep e.v.
> > olive oil for dressings, dipping bread, etc.
>
> I use this chart fairly often:
>
> http://www.nutristrategy.com/fatsoils.htm
>
> There's saturated and unsaturated fats. The unsaturated fats are
> divided into polyunsaturated and monounsaturated.

yeah; I mistyped.