"cybercat" > wrote in message
news
The very best way is to remove the shell.

Dimitri

"Dimitri" > wrote in message
...
>
> "cybercat" > wrote in message
> news >
> The very best way is to remove the shell.
>
> Dimitri

You brilliant thing.

Wim van Bemmel wrote:
> On Sun, 16 Aug 2009 18:30:24 -0400, Bob Muncie wrote:
>
>> bob in nz wrote:
>>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>>> shouted from the highest rooftop:
>>>
>>>> Because there have just NOT been ENOUGH threads about his. (And
>>>> hopefully to annoy Boob ****wiliger.)
>>>>
>>>> Knock the ends first. One will produce the perfect peel. (This in
>>>> addition to bringing to a boil with lots of salt then rinsing in
>>>> cold-as-possible water.) 11 out of 12 eggs perfect.
>>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>>> but my wife does and has one hell of a time peeling some the little
>>> buggers.
>>>
>>>
>>> --
>>>
>>> una cerveza mas por favor ...
>>>
>>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ Wax-up
>>> and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
>>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
>> Bob -
>>
>> I tried for the first time (recently) poking a hole on the larger end
>> with a map tack before boiling the eggs, and they were a breeze to peel.
>>
>> I haven't tried that yet with a different box of eggs yet, but I was
>> pleased.
>>
>> Bob
>
> Soft boiled eggs I peel under water. In a large deep pan. I start at the
> blunt side, and use a spoon to go between the shell and the eggwhite.
>

Thanks for that concept. I peel the shells, and have normally much luck
in pulling them off in almost halves. But there are times that as tender
as the whites are, I tear them prematurely. I think the spoon usage
would fix that.

Thanks!

Bob

On Mon, 17 Aug 2009 16:10:41 -0400, Bob Muncie wrote:

> Wim van Bemmel wrote:
>> On Sun, 16 Aug 2009 18:30:24 -0400, Bob Muncie wrote:
>>
>>> bob in nz wrote:
>>>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>>>> shouted from the highest rooftop:
>>>>
>>>>> Because there have just NOT been ENOUGH threads about his. (And
>>>>> hopefully to annoy Boob ****wiliger.)
>>>>>
>>>>> Knock the ends first. One will produce the perfect peel. (This in
>>>>> addition to bringing to a boil with lots of salt then rinsing in
>>>>> cold-as-possible water.) 11 out of 12 eggs perfect.
>>>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>>>> but my wife does and has one hell of a time peeling some the little
>>>> buggers.
>>>>
>>>>
>>>> --
>>>>
>>>> una cerveza mas por favor ...
>>>>
>>>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ Wax-up
>>>> and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
>>>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
>>> Bob -
>>>
>>> I tried for the first time (recently) poking a hole on the larger end
>>> with a map tack before boiling the eggs, and they were a breeze to
>>> peel.
>>>
>>> I haven't tried that yet with a different box of eggs yet, but I was
>>> pleased.
>>>
>>> Bob
>>
>> Soft boiled eggs I peel under water. In a large deep pan. I start at
>> the blunt side, and use a spoon to go between the shell and the
>> eggwhite.
>>
>>
> Thanks for that concept. I peel the shells, and have normally much luck
> in pulling them off in almost halves. But there are times that as tender
> as the whites are, I tear them prematurely. I think the spoon usage
> would fix that.
>
> Thanks!
>
> Bob

But, nevertheless, if I need 6 softboiled peeled eggs, I start cooking 9.
I accept some loss...

--
Groet, salut, Wim.

"cybercat" > wrote in message
...
>
> "Dimitri" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> news >>
>> The very best way is to remove the shell.
>>
>> Dimitri
>
> You brilliant thing.


;-)

On 17 Aug 2009 16:40:37 GMT, Wim van Bemmel >
wrote:

>On Sun, 16 Aug 2009 18:30:24 -0400, Bob Muncie wrote:
>
>> bob in nz wrote:
>>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>>> shouted from the highest rooftop:
>>>
>>>> Because there have just NOT been ENOUGH threads about his. (And
>>>> hopefully to annoy Boob ****wiliger.)
>>>>
>>>> Knock the ends first. One will produce the perfect peel. (This in
>>>> addition to bringing to a boil with lots of salt then rinsing in
>>>> cold-as-possible water.) 11 out of 12 eggs perfect.
>>>
>>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>>> but my wife does and has one hell of a time peeling some the little
>>> buggers.
<snip>
>> I tried for the first time (recently) poking a hole on the larger end
>> with a map tack before boiling the eggs, and they were a breeze to peel.
>>
>> I haven't tried that yet with a different box of eggs yet, but I was
>> pleased.
>>
>> Bob
>
>Soft boiled eggs I peel under water. In a large deep pan. I start at the
>blunt side, and use a spoon to go between the shell and the eggwhite.

Thanks. I'll pass on that suggestion to my wife. b

On Mon, 17 Aug 2009 06:18:09 -0500, Omelet >
wrote:

>In article >,
> "Bob F (on the laptop)" > wrote:
>
>> But my wife likes to have soft boiled eggs on sliced ham and peels the
>> eggs before putting the peeled eggs on top of the ham and opening them
>> with a knife so the yolks run over the ham. Perhaps it's an English
>> thing. But that's what she does with soft boiled eggs and,
>> occasionally, she runs into an egg that's difficult to peel.
>
>She could still remove the top of the shell and scoop the egg out of the
>shell with a spoon and place it on top of the ham!
>
>Imho, peeling a soft boiled egg is making it overly complicated!

Thhanks for that. I'll pass on the suggetion to my wife. b

In article >,
"Bob F (on the laptop)" > wrote:

> On Mon, 17 Aug 2009 06:18:09 -0500, Omelet >
> wrote:
>
> >In article >,
> > "Bob F (on the laptop)" > wrote:
> >
> >> But my wife likes to have soft boiled eggs on sliced ham and peels the
> >> eggs before putting the peeled eggs on top of the ham and opening them
> >> with a knife so the yolks run over the ham. Perhaps it's an English
> >> thing. But that's what she does with soft boiled eggs and,
> >> occasionally, she runs into an egg that's difficult to peel.
> >
> >She could still remove the top of the shell and scoop the egg out of the
> >shell with a spoon and place it on top of the ham!
> >
> >Imho, peeling a soft boiled egg is making it overly complicated!
>
> Thhanks for that. I'll pass on the suggetion to my wife. b

Hope it works out!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Barb wrote:

> I occasionally like a soft cooked egg dumped on top of a piece of buttered
> toast, to be eaten with a fork and knife.

That's the way I eat them also. Or scooped out onto corned-beef hash.

Bob

On Tue, 18 Aug 2009 01:48:31 -0700, "Bob Terwilliger"
> wrote:

>scooped out onto corned-beef hash.

<assuming the hash is home made>
The only way that could be better is with hollandaise on top.

ok, now I'm hungry...

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

sf wrote about soft-boiled eggs:

>> scooped out onto corned-beef hash.
>
> <assuming the hash is home made>
> The only way that could be better is with hollandaise on top.
>
> ok, now I'm hungry...

I'm happy with adding just a little bit of mustard instead of the
hollandaise.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Barb wrote:
>
> > I occasionally like a soft cooked egg dumped on top of a piece of buttered
> > toast, to be eaten with a fork and knife.
>
> That's the way I eat them also. Or scooped out onto corned-beef hash.
>
> Bob

They are also good on toasted English Muffins, or served over a scoop of
cottage cheese.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
sf > wrote:

> On Tue, 18 Aug 2009 01:48:31 -0700, "Bob Terwilliger"
> > wrote:
>
> >scooped out onto corned-beef hash.
>
> <assuming the hash is home made>
> The only way that could be better is with hollandaise on top.
>
> ok, now I'm hungry...

<lol> I made some home made hash last month for dad using steamed red
potatoes, fresh chopped onions and a can of corned beef hash.

And yes, I added eggs to the finale. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
>> Barb wrote:
>>
>>> I occasionally like a soft cooked egg dumped on top of a piece of buttered
>>> toast, to be eaten with a fork and knife.
>> That's the way I eat them also. Or scooped out onto corned-beef hash.
>>
>> Bob
>
> They are also good on toasted English Muffins, or served over a scoop of
> cottage cheese.

I can do the muffin, but I'd probably add a swipe of mayo, some bacon
(or ham), and a thin slice of sharp cheddar.

Never heard of over cottage cheese though... does not sound that
appealing though. But I do like both separately.

Bob

Omelet wrote:
>
> <lol> I made some home made hash last month for dad using steamed
> red
> potatoes, fresh chopped onions and a can of corned beef hash.
>
> And yes, I added eggs to the finale. <g>

I've often added eggs at the end too, Om. I make a little well in
the hash then cover with the lid just until the whites firm.

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> >> Barb wrote:
> >>
> >>> I occasionally like a soft cooked egg dumped on top of a piece of
> >>> buttered
> >>> toast, to be eaten with a fork and knife.
> >> That's the way I eat them also. Or scooped out onto corned-beef hash.
> >>
> >> Bob
> >
> > They are also good on toasted English Muffins, or served over a scoop of
> > cottage cheese.
>
> I can do the muffin, but I'd probably add a swipe of mayo, some bacon
> (or ham), and a thin slice of sharp cheddar.
>
> Never heard of over cottage cheese though... does not sound that
> appealing though. But I do like both separately.
>
> Bob

Seriously, cottage cheese with hot poached or soft boiled eggs (salt and
pepper to taste) is quite lovely.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 18, 11:56*am, Omelet > wrote:
>
> <lol> *I made some home made hash last month for dad using steamed red
> potatoes, fresh chopped onions and a can of corned beef hash.
>
That's backwards. The first thing to add to a can of corned beef
hash, as I've posted before, is a can of corned beef. Not more
potatoes. -aem

In article >,
"Dora" > wrote:

> Omelet wrote:
> >
> > <lol> I made some home made hash last month for dad using steamed
> > red
> > potatoes, fresh chopped onions and a can of corned beef hash.
> >
> > And yes, I added eggs to the finale. <g>
>
> I've often added eggs at the end too, Om. I make a little well in
> the hash then cover with the lid just until the whites firm.

Perfect. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article
>,
aem > wrote:

> On Aug 18, 11:56*am, Omelet > wrote:
> >
> > <lol> *I made some home made hash last month for dad using steamed red
> > potatoes, fresh chopped onions and a can of corned beef.
> >
> That's backwards. The first thing to add to a can of corned beef
> hash, as I've posted before, is a can of corned beef. Not more
> potatoes. -aem

Then you don't know how to make a proper hash!

I start with the onions, then add the potatoes and corned beef chopped
up together.

The egg comes last.

And don't forget the fresh ground black pepper...

I've never seen a pre-canned hash mix?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
>> Barb wrote:
>>
>>> I occasionally like a soft cooked egg dumped on top of a piece of
>>> buttered toast, to be eaten with a fork and knife.
>>
>> That's the way I eat them also. Or scooped out onto corned-beef
>> hash.
>>
>> Bob
>
> They are also good on toasted English Muffins, or served over a
> scoop
> of cottage cheese.

I like mine English-style. Three-minute soft-boiled egg, put in an
eggcup, tap off the top and eat with "soldiers" - bread and butter,
sliced into four finger-length strips for dipping.
Hmmm - tomorrow morning.

In article >,
"Dora" > wrote:

> Omelet wrote:
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> >> Barb wrote:
> >>
> >>> I occasionally like a soft cooked egg dumped on top of a piece of
> >>> buttered toast, to be eaten with a fork and knife.
> >>
> >> That's the way I eat them also. Or scooped out onto corned-beef
> >> hash.
> >>
> >> Bob
> >
> > They are also good on toasted English Muffins, or served over a
> > scoop
> > of cottage cheese.
>
> I like mine English-style. Three-minute soft-boiled egg, put in an
> eggcup, tap off the top and eat with "soldiers" - bread and butter,
> sliced into four finger-length strips for dipping.
> Hmmm - tomorrow morning.

There is nothing like buttered toast and a nice runny egg yolk. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 16, 9:50*pm, "Bob Terwilliger" >
wrote:
> I suck it up and grab the hot egg, whack it with a butter knife to split it,
> separate the two pieces... OW OW OW OW OW OW OW OW OW OW OW OW OW OW OW!
>
> Then grab each half and dig out the cooked egg from the shell with a spoon
> onto a piece of buttered toast... OW OW OW OW OW OW!
>
> Bob
=========================
Bob,
That's it exactly. Sometimes I use a dishtowel or potholder in my
left hand. Perfect [5 minutes for large] soft boiled egg. Spoon egg
[s] from shell, add s&p and a tsp of soft butter for each egg. Eat
standing by the sink because if you go sit down, the egg will get
cold.
Lynn in Fargo
soft boiled eggs can be eaten with no teeth

On Aug 16, 10:48*pm, Omelet > wrote:
>
> > I peel so that it's easier for my delivery system of putting them on top
> > of buttered toast to eat after breaking them up with a fork.
>
> > Bob
>
> It'd be less trouble just to poach them for that use. :-)
> --
> Peace! Om
===============================

Poached eggs make the toast soggy. Also the white comes out rubbery
like badly fried eggs on too high heat.

Lynn in Fargo
don' need no steeeeeenking toast

>

"Omelet" wrote:
>
> They are also good on toasted English Muffins,
>
>
Why do folks always say toasted English Muffin... does anyone ever eat
English Muffins untoasted?

Btw, isn't there somthing illegal/not kosher about an Omelet eating eggs...
just seems canabalistic.

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Aug 16, 10:48*pm, Omelet > wrote:
> >
> > > I peel so that it's easier for my delivery system of putting them on top
> > > of buttered toast to eat after breaking them up with a fork.
> >
> > > Bob
> >
> > It'd be less trouble just to poach them for that use. :-)
> > --
> > Peace! Om
> ===============================
>
> Poached eggs make the toast soggy.

Not if drained properly. ;-)

> Also the white comes out rubbery
> like badly fried eggs on too high heat.

Um, you are over-cooking them perhaps?
I don't have that trouble. I use the "vortex in the boiling water"
method that mom taught me, and use a timer.

Works for me anyway. <g>

>
> Lynn in Fargo
> don' need no steeeeeenking toast

I'm still low carbing and avoiding toast. Does not mean I don't miss it
tho'!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"brooklyn1" > wrote:

> "Omelet" wrote:
> >
> > They are also good on toasted English Muffins,
> >
> >
> Why do folks always say toasted English Muffin...

Specificity in posting. People get picky.

> does anyone ever eat
> English Muffins untoasted?

I never have.

>
> Btw, isn't there somthing illegal/not kosher about an Omelet eating eggs...
> just seems canabalistic.

;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Lynn from Fargo Ografmorffig wrote:
> On Aug 16, 10:48 pm, Omelet > wrote:
>>> I peel so that it's easier for my delivery system of putting them on top
>>> of buttered toast to eat after breaking them up with a fork.
>>> Bob
>> It'd be less trouble just to poach them for that use. :-)
>> --
>> Peace! Om
> ===============================
>
> Poached eggs make the toast soggy. Also the white comes out rubbery
> like badly fried eggs on too high heat.
>
> Lynn in Fargo
> don' need no steeeeeenking toast
>
>

They come out perfect for me, but than again, I shell mine so no excess
water exists by the time it hits the toast.

Bob

Omelet wrote:
> In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" wrote:
>>> They are also good on toasted English Muffins,
>>>
>>>
>> Why do folks always say toasted English Muffin...
>
> Specificity in posting. People get picky.
>
>> does anyone ever eat
>> English Muffins untoasted?
>
> I never have.
>
>> Btw, isn't there somthing illegal/not kosher about an Omelet eating eggs...
>> just seems canabalistic.
>
> ;-)

Sometimes I toast them twice. First time alone to golden brown edges,
than a second time after an over easy egg, slice of ham (or bacon, and a
then some shredded or thin sliced cheddar until the cheese melts.

Bob

On Aug 18, 3:48*am, "Bob Terwilliger" >
wrote:
> Barb wrote:
> > I occasionally like a soft cooked egg dumped on top of a piece of buttered
> > toast, to be eaten with a fork and knife.
>
> That's the way I eat them also. Or scooped out onto corned-beef hash.
>
> Bob

I fry eggs for the top of hash. Make a hole in the middle of the hash
cooking away on the skillet. Put a tsp butter in the hole. Crack the
egg into the hole. S&P. Cover VERY tightly & cook till white is done
and yolk is still raw.
Lynn in Fargo
hash and eggs don't need teeth either

On Aug 18, 4:01*am, sf > wrote:
> On Tue, 18 Aug 2009 01:48:31 -0700, "Bob Terwilliger"
>
> > wrote:
> >scooped out onto corned-beef hash.
>
> <assuming the hash is home made>
> The only way that could be better is with hollandaise on top.
>
> ok, now I'm hungry...
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Oh geez!!!!! I never thought of Hollandaise for eggs & hash. Whaddya
think of hash, eggs, Hollandaise and fresh steamed asparagus?
Lynn in Fargo
gotta get to the store

On Aug 18, 12:39*pm, Omelet > wrote:
> In article
> >,
>
> *aem > wrote:
> > On Aug 18, 11:56*am, Omelet > wrote:
>
> > > <lol> *I made some home made hash last month for dad using steamed red
> > > potatoes, fresh chopped onions and a can of corned beef.
>
> > That's backwards. *The first thing to add to a can of corned beef
> > hash, as I've posted before, is a can of corned beef. *Not more
> > potatoes. * *-aem
>
> Then you don't know how to make a proper hash!
>
> I start with the onions, then add the potatoes and corned beef chopped
> up together.
>
> The egg comes last.
>
> And don't forget the fresh ground black pepper...
>
> I've never seen a pre-canned hash mix?
> --
I see now I misread your post. There are two canned products: corned
beef and corned beef hash. The hash has too little corned beef, so I
have posted before that if you're going to use it you should always
add a can of corned beef to it. That doesn't apply here because you
didn't use hash in the first place.

As to making corned beef hash, for me it's all about texture--getting
the bottom to crisp up, stirring it a few times to distribute, even
adding a bit of milk to promote the crustiness. Needless to say, it's
yet another thing that cannot properly be accomplished in a nonstick
pan. -aem

On Tue, 18 Aug 2009 12:32:26 -0700 (PDT), aem >
wrote:

>On Aug 18, 11:56*am, Omelet > wrote:
>>
>> <lol> *I made some home made hash last month for dad using steamed red
>> potatoes, fresh chopped onions and a can of corned beef hash.
>>
>That's backwards. The first thing to add to a can of corned beef
>hash, as I've posted before, is a can of corned beef. Not more
>potatoes. -aem

I've never tried canned corned beef because I prefer the shreds of the
corned beef I make. Does canned corned beef shred like that?

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

On Tue, 18 Aug 2009 14:39:35 -0500, Omelet >
wrote:

>I've never seen a pre-canned hash mix?

I'm the opposite. I remember seeing canned hash, but don't recall
seeing just plain canned corned beef. I will look for it now.

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

On Tue, 18 Aug 2009 13:13:59 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>Oh geez!!!!! I never thought of Hollandaise for eggs & hash. Whaddya
>think of hash, eggs, Hollandaise and fresh steamed asparagus?

I think it sounds great! That combo would be the perfect breakfast
for dinner, AFAIC.

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

On Tue, 18 Aug 2009 15:00:17 -0400, Bob Muncie >
wrote:

>Never heard of over cottage cheese though... does not sound that
>appealing though. But I do like both separately.

I love that combo... in fact, that's my preferred way to eat "egg on
toast" (with cottage cheese).

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

On Tue, 18 Aug 2009 14:27:26 -0500, Omelet >
wrote:

>Seriously, cottage cheese with hot poached or soft boiled eggs (salt and
>pepper to taste) is quite lovely.

it sure is!

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

On 2009-08-18, sf > wrote:
> On Tue, 18 Aug 2009 14:27:26 -0500, Omelet >
> wrote:
>
>>Seriously, cottage cheese with hot poached or soft boiled eggs (salt and
>>pepper to taste) is quite lovely.
>
> it sure is!

Now there's one I never tried. Sounds tasty.

If I WAS gonna eat SBE on beans, I eat 'em on refied beans with salsa,
a flour tortilla and a cerveza. It's called huevos rancheros.

nb

sf wrote:
> On Tue, 18 Aug 2009 14:27:26 -0500, Omelet >
> wrote:
>
>> Seriously, cottage cheese with hot poached or soft boiled eggs (salt and
>> pepper to taste) is quite lovely.
>
> it sure is!
>

Guess I'll at least give it try before saying "yuk".

Bob

On Aug 18, 2:40*pm, sf > wrote:
> On Tue, 18 Aug 2009 12:32:26 -0700 (PDT), aem >
> wrote:
>
> >On Aug 18, 11:56*am, Omelet > wrote:
>
> >> <lol> *I made some home made hash last month for dad using steamed red
> >> potatoes, fresh chopped onions and a can of corned beef hash.
>
> >That's backwards. *The first thing to add to a can of corned beef
> >hash, as I've posted before, is a can of corned beef. *Not more
> >potatoes. * *-aem
>
> I've never tried canned corned beef because I prefer the shreds of the
> corned beef I make. *Does canned corned beef shred like that?
>
Sorta, more or less. But don't be thinking canned corned beef and
canned corned beef hash are anywhere near as good as the real things.
They're not, though I'd say the corned beef is closer to the real
thing than the hash. But as cans in the pantry for late night
ravenous emergencies, they have a role. -aem

On 2009-08-18, Janet Baraclough > wrote:
>
> Yay :-) only I prefer toast soldiers

I always pictured toast soldiers as long isosceles triangles rather
than long rectangles. Can't recall why. Anyone ever do it that way?

nb