when I make an omelette I just spend 10 or 20 seconds whisking it. Is
there any benefit to doing it for much longer? On TV they always show
people furiously whisking the egg mixture for a while.

said...

> when I make an omelette I just spend 10 or 20 seconds whisking it. Is
> there any benefit to doing it for much longer? On TV they always show
> people furiously whisking the egg mixture for a while.


Yes whisking eggs for a minimum of three hours is instrumentally beneficial.

Fidiot!

On Sun, 10 May 2009 20:54:25 -0500, Andy wrote:

> said...
>
>> when I make an omelette I just spend 10 or 20 seconds whisking it. Is
>> there any benefit to doing it for much longer? On TV they always show
>> people furiously whisking the egg mixture for a while.
>
> Yes whisking eggs for a minimum of three hours is instrumentally beneficial.
>
> Fidiot!

can you explain why he's an idiot, andy? he asked a lucid question about
food, which is far more on-topic than some of the gibberish you post.

blake

blake murphy wrote:
> On Sun, 10 May 2009 20:54:25 -0500, Andy wrote:
>
>> said...
>>
>>> when I make an omelette I just spend 10 or 20 seconds whisking it.
>>> Is there any benefit to doing it for much longer? On TV they always
>>> show people furiously whisking the egg mixture for a while.
>>
>> Yes whisking eggs for a minimum of three hours is instrumentally
>> beneficial.
>>
>> Fidiot!
>
> can you explain why he's an idiot, andy? he asked a lucid question
> about food, which is far more on-topic than some of the gibberish you
> post.

Andy used to be a nice person. These days he seem to think it is clever to
snipe at people and rubbish their posts. If only he realised how it makes
him look. Certainly not clever as he seems to think.

Ophelia said...

> blake murphy wrote:
>> On Sun, 10 May 2009 20:54:25 -0500, Andy wrote:
>>
>>> said...
>>>
>>>> when I make an omelette I just spend 10 or 20 seconds whisking it.
>>>> Is there any benefit to doing it for much longer? On TV they always
>>>> show people furiously whisking the egg mixture for a while.
>>>
>>> Yes whisking eggs for a minimum of three hours is instrumentally
>>> beneficial.
>>>
>>> Fidiot!
>>
>> can you explain why he's an idiot, andy? he asked a lucid question
>> about food, which is far more on-topic than some of the gibberish you
>> post.
>
> Andy used to be a nice person. These days he seem to think it is clever
> to snipe at people and rubbish their posts. If only he realised how it
> makes him look. Certainly not clever as he seems to think.


NO TV cook/chef whisks eggs for more than 5 seconds!!! TV cooking is not
about whisking eggs, it's better spent on the recipe. They race through
cooking, applying the magic of TV editing. That's when I saw the troll in
the OPs post.

Sorry you two didn't.

Andy
--
Eat first, talk later.

Ophelia said...

> Andy used to be a nice person.


Ophelia,

I'm one of the nicest people you'd ever want to meet.

I certainly don't make it a policy of taking cheap shots at other members at
every post like many others do.

At the same time, I'm not gonna lie down and take it. As a practice, often I
just ignore it. Insults from afar are immature. So is all the bullshit that
pervades the entire internet.

Best,

Andy
--
Go or stay, either way, you ain't gonna change my life!

"Ophelia" > wrote in message
...
> blake murphy wrote:
>> On Sun, 10 May 2009 20:54:25 -0500, Andy wrote:
>>
>>> said...
>>>
>>>> when I make an omelette I just spend 10 or 20 seconds whisking it.
>>>> Is there any benefit to doing it for much longer? On TV they always
>>>> show people furiously whisking the egg mixture for a while.
>>>
>>> Yes whisking eggs for a minimum of three hours is instrumentally
>>> beneficial.
>>>
>>> Fidiot!
>>
>> can you explain why he's an idiot, andy? he asked a lucid question
>> about food, which is far more on-topic than some of the gibberish you
>> post.
>
> Andy used to be a nice person. These days he seem to think it is clever
> to snipe at people and rubbish their posts.

Andy is inconsistant, one minute he's up your ass all kissy-kissy, very nixt
time he'll jam a shiv in your ribs... never ever relax your guard around
Andy.

There are very few truly nice people here, or anywhere... those who appear
all sweet and nicy-nice to your face and in public are those who will stab
you in your back behind your back... I much more respect those who
demonstrate their mean side in public, to your face, and who are consistant.
More than any other personality trait I hate back stabbers/liars the most.

brooklyn1 said...

>
> "Ophelia" > wrote in message
> ...
>> blake murphy wrote:
>>> On Sun, 10 May 2009 20:54:25 -0500, Andy wrote:
>>>
>>>> said...
>>>>
>>>>> when I make an omelette I just spend 10 or 20 seconds whisking it.
>>>>> Is there any benefit to doing it for much longer? On TV they always
>>>>> show people furiously whisking the egg mixture for a while.
>>>>
>>>> Yes whisking eggs for a minimum of three hours is instrumentally
>>>> beneficial.
>>>>
>>>> Fidiot!
>>>
>>> can you explain why he's an idiot, andy? he asked a lucid question
>>> about food, which is far more on-topic than some of the gibberish you
>>> post.
>>
>> Andy used to be a nice person. These days he seem to think it is
>> clever to snipe at people and rubbish their posts.
>
> Andy is inconsistant, one minute he's up your ass all kissy-kissy, very
> nixt time he'll jam a shiv in your ribs... never ever relax your guard
> around Andy.
>
> There are very few truly nice people here, or anywhere... those who
> appear all sweet and nicy-nice to your face and in public are those who
> will stab you in your back behind your back... I much more respect those
> who demonstrate their mean side in public, to your face, and who are
> consistant. More than any other personality trait I hate back
> stabbers/liars the most.


Sheldon,

The world 100% knows about your racist, bigoted, full-of-bull, big-mouthed
self.

The smart ones of us don't care what you think.

You're a nobody in the grand scheme of things!

Andy

brooklyn1 wrote:

> More than any other personality trait I hate back stabbers/liars the most.
>


Yup...me too...and along with that goes unctuousness aka "smarminess"...

If I ran this joint I'd have a big red "S" for "SMARMY!" branded onto Lil'
Wayne's oogli perverted forehead, lol...

;-D


--
Best
Greg

"Gregory Morrow" > wrote in message
m...
>
> brooklyn1 wrote:
>
>> More than any other personality trait I hate back stabbers/liars the
>> most.
>>
>
>
> Yup...me too...and along with that goes unctuousness aka "smarminess"...
>
> If I ran this joint I'd have a big red "S" for "SMARMY!" branded onto Lil'
> Wayne's oogli perverted forehead, lol...
>
> ;-D
>
>
LOOK... up in the sky... it's a toid... it's a pain... it's SUPER SMARMY...
Truth, Justice the Duh'Weenie way, to lie like a rug! LOL

brooklyn1 wrote:

> "Gregory Morrow" > wrote in message
> m...
> >
> > brooklyn1 wrote:
> >
> >> More than any other personality trait I hate back stabbers/liars the
> >> most.
> >>
> >
> >
> > Yup...me too...and along with that goes unctuousness aka "smarminess"...
> >
> > If I ran this joint I'd have a big red "S" for "SMARMY!" branded onto
Lil'
> > Wayne's oogli perverted forehead, lol...
> >
> > ;-D
> >
> >
> LOOK... up in the sky... it's a toid... it's a pain... it's SUPER
SMARMY...
> Truth, Justice the Duh'Weenie way, to lie like a rug! LOL
>


Just make sure you aren't standing directly under him, I hear his syph sores
are oozing again...next thang he'll be asking to "borrow" your gravy recipe
so as to use it for a poultice!

<chuckle>


--
Best
Greg

brooklyn1 said...

>
> "Gregory Morrow" > wrote in message
> m...
>>
>> brooklyn1 wrote:
>>
>>> More than any other personality trait I hate back stabbers/liars the
>>> most.
>>>
>>
>>
>> Yup...me too...and along with that goes unctuousness aka
>> "smarminess"...
>>
>> If I ran this joint I'd have a big red "S" for "SMARMY!" branded onto
>> Lil' Wayne's oogli perverted forehead, lol...
>>
>> ;-D
>>
>>
> LOOK... up in the sky... it's a toid... it's a pain... it's SUPER
> SMARMY... Truth, Justice the Duh'Weenie way, to lie like a rug! LOL


Ehhh...

<PLONK>

Gregory Morrow said...

>
> brooklyn1 wrote:
>
>> "Gregory Morrow" > wrote in message
>> m...
>> >
>> > brooklyn1 wrote:
>> >
>> >> More than any other personality trait I hate back stabbers/liars the
>> >> most.
>> >>
>> >
>> >
>> > Yup...me too...and along with that goes unctuousness aka
>> > "smarminess"...
>> >
>> > If I ran this joint I'd have a big red "S" for "SMARMY!" branded onto
> Lil'
>> > Wayne's oogli perverted forehead, lol...
>> >
>> > ;-D
>> >
>> >
>> LOOK... up in the sky... it's a toid... it's a pain... it's SUPER
> SMARMY...
>> Truth, Justice the Duh'Weenie way, to lie like a rug! LOL
>>
>
>
> Just make sure you aren't standing directly under him, I hear his syph
> sores are oozing again...next thang he'll be asking to "borrow" your
> gravy recipe so as to use it for a poultice!
>
> <chuckle>


Oh look!...

<PLONK>

On May 11, 7:59 am, Andy > wrote:

> NO TV cook/chef whisks eggs for more than 5 seconds!!! TV cooking is not
> about whisking eggs, it's better spent on the recipe. They race through
> cooking, applying the magic of TV editing. That's when I saw the troll in
> the OPs post.


Mine is not a troll post. There's many mixing steps in cooking whose
purpose is to alter the chemical makeup of the ingredients. For
example you would tell someone to kneed dough for two minutes would
you?I thought maybe whisking eggs for longtime maybe aerate the
mixture and makes the omelette cooked differently.

On Mon 11 May 2009 07:38:16p, Christine Dabney told us...

> On Mon, 11 May 2009 19:28:47 -0700 (PDT),
> wrote:
>
>>Mine is not a troll post. There's many mixing steps in cooking whose
>>purpose is to alter the chemical makeup of the ingredients. For
>>example you would tell someone to kneed dough for two minutes would
>>you?I thought maybe whisking eggs for longtime maybe aerate the mixture
>>and makes the omelette cooked differently.
>
> I think you are correct, but I am not sure about an omelet.
>
> I know that for something like a genoise, eggs have to be beaten a lot
> longer, til they turn a pale yellow. I know that when one makes a
> custard sauce, the eggs shouldn't be whisked so much that they produce
> a lot of foam.
>
> I know I personally whisk my eggs longer when fixing an omelet, or
> just scrambled eggs. But it is a personal thing with me..I don't
> like unincorporated whites in my omelet or scrambled eggs.
>
> Christine

I like the white and yolk well blended, but whisking long enough to
incorporate air will produce a "fluffy" omelette which I don't particularly
like. The same for scrambled eggs. For either, I generally beat the eggs
gently with a fork until well combined.

--
Wayne Boatwright
------------------------------------------------------------------------
Part of the secret of success in life is to eat what you like and
let the food fight it out inside. ~Mark Twain

On May 10, 8:49*pm, wrote:
> when I make an omelette I just spend 10 or 20 seconds whisking it. Is
> there any benefit to doing it for much longer? On TV they always show
> people furiously whisking the egg mixture for a while.

Personal preference. My mom always just mixed them with a fork after
putting them in the pan. You could see white bits and yellow bits.
(She didn't ever do the whipped-whites-folded-into-yolks thing.) I
guess these were scrambled eggs, not omelets.

N.

On Tue, 12 May 2009 08:20:46 -0700 (PDT), Nancy2
> wrote:

>On May 10, 8:49*pm, wrote:
>> when I make an omelette I just spend 10 or 20 seconds whisking it. Is
>> there any benefit to doing it for much longer? On TV they always show
>> people furiously whisking the egg mixture for a while.
>
>Personal preference. My mom always just mixed them with a fork after
>putting them in the pan. You could see white bits and yellow bits.
>(She didn't ever do the whipped-whites-folded-into-yolks thing.) I
>guess these were scrambled eggs, not omelets.

BREAKFAST CASSEROLE
A baked egg, sausage, and bread casserole

Ingredients
(serves 6-8)
8 large eggs
2 ½ cups milk
3 cups bread cubes
1 tsp dry mustard
2 lb bulk sausage (see note)
1 lb grated cheddar (or more to taste)
½ lb fresh mushrooms

Procedure
Brown the sausage in a frypan; drain off excess fat. Set aside. In a
large bowl, beat the eggs. Add milk, mustard, and bread cubes. If you
like salty dishes, add a teaspoon of salt. Wait a few minutes for the
bread cubes to absorb the milk and eggs. Stir in 80% of the grated
cheese.

Add the cooked and drained sausage. Mix well. Pour into a casserole
dish of the size that you would use to make lasagna (about 9 x 13
inches).

Slice the mushrooms, and arrange the slices on top of the casserole.
Sprinkle the remaining 20% of the cheese over the top of the
mushrooms.

Bake for 45 minutes at Let cool 10 minutes before serving.

Notes
You can cut up your own bread for the bread cubes, or else buy a
package of commercial poultry stuffing. Try to get unflavored bread
cubes if you buy them.

For the sausage, try Spanish chorizo, English Cumberland sausage, or
American pork whole-hog sausage. I usually use a mixture of beef
chorizo and Jimmy Dean pork sausage. Any spicy pork- or beef-based
sausage will work.

For the cheese, the best bet is Canadian sharp white cheddar. You can
substitute any cheddar, or Leicester, or Cantal, or for that matter
anything you want. I've never tried it with Swiss cheeses.

Rating
Difficulty: easy.
Time: 20 minutes preparation, 1 hour cooking and cooling.

--
mad

On Mon, 11 May 2009 07:59:09 -0500, Andy wrote:

> Ophelia said...
>
>> blake murphy wrote:
>>> On Sun, 10 May 2009 20:54:25 -0500, Andy wrote:
>>>
>>>> said...
>>>>
>>>>> when I make an omelette I just spend 10 or 20 seconds whisking it.
>>>>> Is there any benefit to doing it for much longer? On TV they always
>>>>> show people furiously whisking the egg mixture for a while.
>>>>
>>>> Yes whisking eggs for a minimum of three hours is instrumentally
>>>> beneficial.
>>>>
>>>> Fidiot!
>>>
>>> can you explain why he's an idiot, andy? he asked a lucid question
>>> about food, which is far more on-topic than some of the gibberish you
>>> post.
>>
>> Andy used to be a nice person. These days he seem to think it is clever
>> to snipe at people and rubbish their posts. If only he realised how it
>> makes him look. Certainly not clever as he seems to think.
>
> NO TV cook/chef whisks eggs for more than 5 seconds!!! TV cooking is not
> about whisking eggs, it's better spent on the recipe. They race through
> cooking, applying the magic of TV editing. That's when I saw the troll in
> the OPs post.
>
> Sorry you two didn't.
>
> Andy

that we didn't see 'troll' in the post doesn't make us foolish, andy. i
think it makes you look a little deranged.

blake

On Mon, 11 May 2009 08:11:28 -0500, Andy wrote:

> Ophelia said...
>
>> Andy used to be a nice person.
>
> Ophelia,
>
> I'm one of the nicest people you'd ever want to meet.
>
> I certainly don't make it a policy of taking cheap shots at other members at
> every post like many others do.
>
> At the same time, I'm not gonna lie down and take it. As a practice, often I
> just ignore it. Insults from afar are immature. So is all the bullshit that
> pervades the entire internet.
>

*so* self-aware.

blake

On Mon, 11 May 2009 15:43:44 GMT, brooklyn1 wrote:

> "Ophelia" > wrote in message
> ...
>> blake murphy wrote:
>>> On Sun, 10 May 2009 20:54:25 -0500, Andy wrote:
>>>
>>>> said...
>>>>
>>>>> when I make an omelette I just spend 10 or 20 seconds whisking it.
>>>>> Is there any benefit to doing it for much longer? On TV they always
>>>>> show people furiously whisking the egg mixture for a while.
>>>>
>>>> Yes whisking eggs for a minimum of three hours is instrumentally
>>>> beneficial.
>>>>
>>>> Fidiot!
>>>
>>> can you explain why he's an idiot, andy? he asked a lucid question
>>> about food, which is far more on-topic than some of the gibberish you
>>> post.
>>
>> Andy used to be a nice person. These days he seem to think it is clever
>> to snipe at people and rubbish their posts.
>
> Andy is inconsistant, one minute he's up your ass all kissy-kissy, very nixt
> time he'll jam a shiv in your ribs... never ever relax your guard around
> Andy.
>
> There are very few truly nice people here, or anywhere... those who appear
> all sweet and nicy-nice to your face and in public are those who will stab
> you in your back behind your back... I much more respect those who
> demonstrate their mean side in public, to your face, and who are consistant.
> More than any other personality trait I hate back stabbers/liars the most.

what's your stand on idiocy, sheldon? i think that's one subject in which
you're well-versed.

blake