On Jan 19, 1:50*pm, Dave Smith > wrote:
> Nancy2 wrote:
> > Pastry cutter. *Much better at the job than either fingers (fingers
> > warm up the butter/shortening) or "two knives." * Plus, the pastry
> > cutter can make quick work of fixing egg salad.
>
> I have a pastry cutter but have not used it in years. I have a large
> four tined kitchen fork that I find much easier to use that a cutter.
>
> .

It couldn't work better to chop up eggs for egg salad. It's a
FORK. ;-) It would more likely mush them. However, if you're that
attached, I won't say another word. Maybe.

N.

notbob wrote:
>
> On 2010-01-19, Pete C. > wrote:
>
> > If your oven preheats and bakes a frozen pizza in 20 min, you've got
> > quite an oven. Real world time for what I indicated is about 40min.
>
> Not really. DiGiorno and Franchetta typically cook in under 20 mins.
> Most modern ovens have a pre-heat function that will bring it up to
> full speed in 5 mins. A solid frozen pizza in a fully hot oven in
> 23-25 mins is not at all out of the question.
>
> What "real world time" are you referring to? 1923?
>
> nb

Well, my pretty decent convection oven doesn't preheat to 500+ in 5
minutes, if it did it would require a lot more than the 40A 240V feed it
has. Granted I also allow time for my stone to reach the same temp.

On Tue, 19 Jan 2010 16:09:06 -0500, wrote:

>On Tue, 19 Jan 2010 11:39:30 -0800, sf > wrote:
>
>>>>>- induction hob
>>>>
>>>>Hob. Not wanting to make assumptions... where are you located?
>>>
>>>Washington DC area (Alexandria, VA)
>>
>>Thanks. I was confused because hob is a British term.
>
>It's used all the time in the r.f.equipment group. That's where I
>picked it up, I'm sure.
>
I see, thanks!


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

On Tue, 19 Jan 2010 16:07:59 -0500, wrote:

>I also have a very small set of battery-powered motorized rollers --
>about 8" x 8" x 1" -- which you can place on an outdoor grill, or a
>pan, or anything hot. They work well, too.

Sounded great until I realized there would be no burn marks.

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

Nancy2 wrote:
> On Jan 19, 1:50 pm, Dave Smith > wrote:
>> Nancy2 wrote:
>>> Pastry cutter. Much better at the job than either fingers (fingers
>>> warm up the butter/shortening) or "two knives." Plus, the pastry
>>> cutter can make quick work of fixing egg salad.
>> I have a pastry cutter but have not used it in years. I have a large
>> four tined kitchen fork that I find much easier to use that a cutter.
>>
>> .
>
> It couldn't work better to chop up eggs for egg salad. It's a
> FORK. ;-) It would more likely mush them. However, if you're that
> attached, I won't say another word. Maybe.

But but but.... i like egg salad to be mushed.

"Pete C." > wrote in message
ster.com...
>
> Steve B wrote:
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Steve B" > wrote:
>> >
>> >> Last evening, I split a large frozen pizza. No comments, please.
>> >
>> >> Steve
>> >
>> > Why no comments? What's wrong with splitting a pizza?
>> >
>> > --
>> > -Barb, Mother Superior, HOSSSPoJ
>> > http://web.me.com/barbschaller 1-9-2010
>>
>> It just seems sacreligious to post about eating frozen pizza in a cooking
>> group. One of the realities of cooking is time available. Hence, frozen
>> foods and microwaves.
>>
>> Steve
>
> The more cooking experience you have, the more you realize the time
> argument doesn't really hold water. You can cook home made food in the
> time it takes to bake a frozen pizza or microwave many prepared foods.

I can tell you've never been to my house.

Steve

"notbob" > wrote in message
...
> On 2010-01-19, Pete C. > wrote:
>>
>> The more cooking experience you have, the more you realize the time
>> argument doesn't really hold water. You can cook home made food in the
>> time it takes to bake a frozen pizza or microwave many prepared foods.
>
> Not to mention all frozen pizzas suck pond scum.
>
> nb

Just like any opinion that differs with yours?

Hmmm?

Steve

On 2010-01-19, Pete C. > wrote:

> Well, my pretty decent convection oven doesn't preheat to 500+ in 5
> minutes, if it did it would require a lot more than the 40A 240V feed it
> has. Granted I also allow time for my stone to reach the same temp.

Sounds like you oven is too heavy on the "conveniences". My cheapo
renters electric oven (no stone, no convection, no see-thru door, etc)
had no problem getting to 425F (the recommended temp for frozen
pizzas) in five mins with the pre-heat function.

Maybe you should get one of these:

http://www.gearlive.com/news/article...cooker-review/

These look hokey, but the actually work quite well on frozen pizzas.
A friend bought one and I've seen it in action. A pleasant surprise
and they only draw 1500W max (wall plug).

nb

Steve B wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > Steve B wrote:
> >>
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >> > In article >,
> >> > "Steve B" > wrote:
> >> >
> >> >> Last evening, I split a large frozen pizza. No comments, please.
> >> >
> >> >> Steve
> >> >
> >> > Why no comments? What's wrong with splitting a pizza?
> >> >
> >> > --
> >> > -Barb, Mother Superior, HOSSSPoJ
> >> > http://web.me.com/barbschaller 1-9-2010
> >>
> >> It just seems sacreligious to post about eating frozen pizza in a cooking
> >> group. One of the realities of cooking is time available. Hence, frozen
> >> foods and microwaves.
> >>
> >> Steve
> >
> > The more cooking experience you have, the more you realize the time
> > argument doesn't really hold water. You can cook home made food in the
> > time it takes to bake a frozen pizza or microwave many prepared foods.
>
> I can tell you've never been to my house.
>
> Steve

If you're "baking" your frozen pizza with your O/A torch, you may win on
time, however that would be a pretty expensive way to "bake" it.

On 2010-01-19, Steve B > wrote:

> Just like any opinion that differs with yours?

Not "any". Only yours.

nb

In article >,
says...
>
> Pete C. wrote:
>
> > The more cooking experience you have, the more you realize the time
> > argument doesn't really hold water. You can cook home made food in the
> > time it takes to bake a frozen pizza or microwave many prepared foods.
>
>
> Some people can. My wife can't. She cooked an interesting shrimp dish on
> Sunday evening that turned out nicely. It was shrimp baked in garlic
> butter with lemon zest and parsley. It didn't particularly surprise me
> that it took her well over an hour to get it ready to pop into the oven.
>
> I have an aunt who is a dear lady but hopeless in the kitchen. I
> remember visiting them at their cottage when we were kids and it took
> her two hours to make hot dogs. They were not frozen, so waiting for
> them to thaw was not the problem.

Not to mention the clean up.. When we make Pizza it's a project. We do
however make deep dish pizza. literally in a baking dish

Lots of stuff to cut up, lots of bowls of ingredients to be washed..

Scotty

In article >,
says...
>
> On Tue, 19 Jan 2010 08:13:36 -0800, "Steve B"
> > wrote:
>
> >
> >>>> Why mess around? Make APPLESAUCE!
> >>>>
> >
> >My ugly green Champion juicer has a screen you put on the bottom if you want
> >to make applesauce. I'll try it one day. Anyone have one of these? How
> >does it perform?
> >
> I suppose you could put them in your blender or food processor too. I
> was thinking of the cooked kind of applesauce.

Cuisinart! Great apple sauce, don't even really have to peel them if you
don't want.

Scotty

In article >,
says...
>
> On Tue, 19 Jan 2010 14:34:43 -0600, "Pete C." >
> wrote:
>
> >
> >sf wrote:
> >>
> >> On Tue, 19 Jan 2010 12:09:04 -0600, "Pete C." >
> >> wrote:
> >>
> >> >
> >> >notbob wrote:
> >> >>
> >> >> Not to mention all frozen pizzas suck pond scum.
> >> >>
> >> >> nb
> >> >
> >> >Generally, yes. The refrigerated take-and-bake ones found in some
> >> >grocery deli departments are usually passable at least. But again, in
> >> >the time to bake you can readily cook a homemade meal. Indeed you can
> >> >even make homemade pizza in the time it takes to preheat the oven and
> >> >bake a frozen or take-and-bake pizza.
> >>
> >> If you take a *lot* of shortcuts.
> >
> >Such as?
> >
> >The only shortcut required to make home made pizza in the time required
> >to preheat and oven and bake a frozen one would be omitting most of the
> >rise time for the crust, which isn't a big deal since I only do thin
> >crust pizzas anyway.
> >
> >Turn on oven to preheat
> >Mix crust dough and let it rise / rest a bit
> >Prepare sauce and toppings
> >Roll / stretch crust
> >Brush crust with olive oil
> >Pre bake crust for a few minutes
> >Add toppings to crust
> >Back in oven a few minutes to melt cheese
> >Eat
>
> All that in 20 minutes? Wow, you're a regular whirling dervish. I
> won't get into the quality. My motto is: If you're going to eat crap,
> don't make it yourself.

You can say what you want but in this house there is no way I could make
a fresh pizza in the 4 minutes it takes to microwave one. At best it
would take me 15 minutes to prepare the fixins and another 5 to set up
the pizza, get out the stone, and then 20+ minutes to cook. Then figure
10 minutes minimum to clean up... So 45 minutes, or four minutes..
Hummmm. Not even close And that's a normal thin crust which we rarely
if ever make. Like I said before, we make deep dish pizzas and they take
even longer.

Scotty

On Tue, 19 Jan 2010 15:05:10 -0600, Andy > wrote:

>A gizmo, imho, is something that someone might look at for the first time
>and ask "what does that do?" and "how does it work?"

What are the differences between a gizmo, a contraption and a doodad?
Color me curious.

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

On Tue, 19 Jan 2010 22:48:57 GMT, notbob > wrote:

>
>Maybe you should get one of these:
>
>http://www.gearlive.com/news/article...cooker-review/
>
>These look hokey, but the actually work quite well on frozen pizzas.
>A friend bought one and I've seen it in action. A pleasant surprise
>and they only draw 1500W max (wall plug).
>
I think Pandora had one of those.


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

On Tue, 19 Jan 2010 14:06:32 -0800 (PST), Nancy2
> wrote:

>On Jan 19, 1:50*pm, Dave Smith > wrote:
>> Nancy2 wrote:
>> > Pastry cutter. *Much better at the job than either fingers (fingers
>> > warm up the butter/shortening) or "two knives." * Plus, the pastry
>> > cutter can make quick work of fixing egg salad.
>>
>> I have a pastry cutter but have not used it in years. I have a large
>> four tined kitchen fork that I find much easier to use that a cutter.
>>
>> .
>
>It couldn't work better to chop up eggs for egg salad. It's a
>FORK. ;-) It would more likely mush them. However, if you're that
>attached, I won't say another word. Maybe.
>
I prefer egg salad sandwiches made with fork mashed eggs. That's not
a bad thing, IMO. Not fond of big hunks of eggs floating in a puddle
of mayonnaise.


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

I am Tosk wrote:
>
> In article >,
> says...
> >
> > On Tue, 19 Jan 2010 14:34:43 -0600, "Pete C." >
> > wrote:
> >
> > >
> > >sf wrote:
> > >>
> > >> On Tue, 19 Jan 2010 12:09:04 -0600, "Pete C." >
> > >> wrote:
> > >>
> > >> >
> > >> >notbob wrote:
> > >> >>
> > >> >> Not to mention all frozen pizzas suck pond scum.
> > >> >>
> > >> >> nb
> > >> >
> > >> >Generally, yes. The refrigerated take-and-bake ones found in some
> > >> >grocery deli departments are usually passable at least. But again, in
> > >> >the time to bake you can readily cook a homemade meal. Indeed you can
> > >> >even make homemade pizza in the time it takes to preheat the oven and
> > >> >bake a frozen or take-and-bake pizza.
> > >>
> > >> If you take a *lot* of shortcuts.
> > >
> > >Such as?
> > >
> > >The only shortcut required to make home made pizza in the time required
> > >to preheat and oven and bake a frozen one would be omitting most of the
> > >rise time for the crust, which isn't a big deal since I only do thin
> > >crust pizzas anyway.
> > >
> > >Turn on oven to preheat
> > >Mix crust dough and let it rise / rest a bit
> > >Prepare sauce and toppings
> > >Roll / stretch crust
> > >Brush crust with olive oil
> > >Pre bake crust for a few minutes
> > >Add toppings to crust
> > >Back in oven a few minutes to melt cheese
> > >Eat
> >
> > All that in 20 minutes? Wow, you're a regular whirling dervish. I
> > won't get into the quality. My motto is: If you're going to eat crap,
> > don't make it yourself.
>
> You can say what you want but in this house there is no way I could make
> a fresh pizza in the 4 minutes it takes to microwave one. At best it
> would take me 15 minutes to prepare the fixins and another 5 to set up
> the pizza, get out the stone, and then 20+ minutes to cook. Then figure
> 10 minutes minimum to clean up... So 45 minutes, or four minutes..
> Hummmm. Not even close And that's a normal thin crust which we rarely
> if ever make. Like I said before, we make deep dish pizzas and they take
> even longer.
>
> Scotty

I said the time it takes to preheat the oven and bake a frozen pizza, I
said nothing about microwave. I think microwave pizza falls below even
trailer trash level. I'm pretty sure it's illegal in Italy and Greece
too.

"sf" > wrote in message
...
> On Tue, 19 Jan 2010 15:05:10 -0600, Andy > wrote:
>
>>A gizmo, imho, is something that someone might look at for the first time
>>and ask "what does that do?" and "how does it work?"
>
> What are the differences between a gizmo, a contraption and a doodad?
> Color me curious.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

A gizmo is a little furry animal. A contraption is something to do with
birth control. A doodad is a male crayfish.

Steve

"notbob" > wrote in message
...
> On 2010-01-19, Steve B > wrote:
>
>> Just like any opinion that differs with yours?
>
> Not "any". Only yours.
>
> nb

I replaced my computer a couple of weeks ago. Now, I remember you. Well,
back into the disposal with you.

BZZZZZT!

"Pete C." > wrote in message
ster.com...
>
> Steve B wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
>> >
>> > Steve B wrote:
>> >>
>> >> "Melba's Jammin'" > wrote in message
>> >> ...
>> >> > In article >,
>> >> > "Steve B" > wrote:
>> >> >
>> >> >> Last evening, I split a large frozen pizza. No comments, please.
>> >> >
>> >> >> Steve
>> >> >
>> >> > Why no comments? What's wrong with splitting a pizza?
>> >> >
>> >> > --
>> >> > -Barb, Mother Superior, HOSSSPoJ
>> >> > http://web.me.com/barbschaller 1-9-2010
>> >>
>> >> It just seems sacreligious to post about eating frozen pizza in a
>> >> cooking
>> >> group. One of the realities of cooking is time available. Hence,
>> >> frozen
>> >> foods and microwaves.
>> >>
>> >> Steve
>> >
>> > The more cooking experience you have, the more you realize the time
>> > argument doesn't really hold water. You can cook home made food in the
>> > time it takes to bake a frozen pizza or microwave many prepared foods.
>>
>> I can tell you've never been to my house.
>>
>> Steve
>
> If you're "baking" your frozen pizza with your O/A torch, you may win on
> time, however that would be a pretty expensive way to "bake" it.

Tried it, but there's an after taste similar to Gorgonzola cheese.

Steve ;-)

I always have to put the dog
>> in a microwave to bring it up to any kind of decent eating
>> temperature.

I like to cook them until they burst. It's a sure sign they're done.

Steve

In article >,
Dave Smith > wrote:

> Nancy2 wrote:
> > On Jan 19, 1:50 pm, Dave Smith > wrote:
> >> Nancy2 wrote:
> >>> Pastry cutter. Much better at the job than either fingers (fingers
> >>> warm up the butter/shortening) or "two knives." Plus, the pastry
> >>> cutter can make quick work of fixing egg salad.
> >> I have a pastry cutter but have not used it in years. I have a large
> >> four tined kitchen fork that I find much easier to use that a cutter.
> >>
> >> .
> >
> > It couldn't work better to chop up eggs for egg salad. It's a
> > FORK. ;-) It would more likely mush them. However, if you're that
> > attached, I won't say another word. Maybe.
>
> But but but.... i like egg salad to be mushed.

Now you've had it, Dave. I'm going to report you to Pete! (People for
the Ethical Treatment of Eggs).

--
Dan Abel
Petaluma, California USA

"sf" > wrote in message
...
> On Tue, 19 Jan 2010 22:48:57 GMT, notbob > wrote:
>
>>
>>Maybe you should get one of these:
>>
>>http://www.gearlive.com/news/article...cooker-review/
>>
>>These look hokey, but the actually work quite well on frozen pizzas.
>>A friend bought one and I've seen it in action. A pleasant surprise
>>and they only draw 1500W max (wall plug).
>>
> I think Pandora had one of those.

Speaking of Pandora.. where is she?? And Kathleen too?

--
--
https://www.shop.helpforheroes.org.uk/

"sf" > wrote in message
...
> On Tue, 19 Jan 2010 16:09:06 -0500, wrote:
>
>>On Tue, 19 Jan 2010 11:39:30 -0800, sf > wrote:
>>
>>>>>>- induction hob
>>>>>
>>>>>Hob. Not wanting to make assumptions... where are you located?
>>>>
>>>>Washington DC area (Alexandria, VA)
>>>
>>>Thanks. I was confused because hob is a British term.
>>
>>It's used all the time in the r.f.equipment group. That's where I
>>picked it up, I'm sure.
>>
> I see, thanks!

What do you call it?

--
--
https://www.shop.helpforheroes.org.uk/

"Steve B" > wrote in message
...
>
> "Pete C." > wrote in message
> ster.com...
>>
>> Steve B wrote:
>>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>> > In article >,
>>> > "Steve B" > wrote:
>>> >
>>> >> Last evening, I split a large frozen pizza. No comments, please.
>>> >
>>> >> Steve
>>> >
>>> > Why no comments? What's wrong with splitting a pizza?
>>> >
>>> > --
>>> > -Barb, Mother Superior, HOSSSPoJ
>>> > http://web.me.com/barbschaller 1-9-2010
>>>
>>> It just seems sacreligious to post about eating frozen pizza in a
>>> cooking
>>> group. One of the realities of cooking is time available. Hence,
>>> frozen
>>> foods and microwaves.
>>>
>>> Steve
>>
>> The more cooking experience you have, the more you realize the time
>> argument doesn't really hold water. You can cook home made food in the
>> time it takes to bake a frozen pizza or microwave many prepared foods.
>
> I can tell you've never been to my house.

lol

--
--
https://www.shop.helpforheroes.org.uk/

"Gregory Morrow" > wrote in message
m...
> Ophelia wrote:
>
>> "sf" > wrote in message
>> ...
>>> On Tue, 19 Jan 2010 16:09:06 -0500, wrote:
>>>
>>>> On Tue, 19 Jan 2010 11:39:30 -0800, sf > wrote:
>>>>
>>>>>>>> - induction hob
>>>>>>>
>>>>>>> Hob. Not wanting to make assumptions... where are you located?
>>>>>>
>>>>>> Washington DC area (Alexandria, VA)
>>>>>
>>>>> Thanks. I was confused because hob is a British term.
>>>>
>>>> It's used all the time in the r.f.equipment group. That's where I
>>>> picked it up, I'm sure.
>>>>
>>> I see, thanks!
>>
>> What do you call it?
>
>
> IIRC "burner"...or on an electric stove a "coil".

Thanks We call the actual burner..an err burner too. The hob is the
whole doodad.. as it were, he whole top of the stove that is with however
many burners it has.

--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:

> "sf" > wrote in message
> ...
>> On Tue, 19 Jan 2010 16:09:06 -0500, wrote:
>>
>>> On Tue, 19 Jan 2010 11:39:30 -0800, sf > wrote:
>>>
>>>>>>> - induction hob
>>>>>>
>>>>>> Hob. Not wanting to make assumptions... where are you located?
>>>>>
>>>>> Washington DC area (Alexandria, VA)
>>>>
>>>> Thanks. I was confused because hob is a British term.
>>>
>>> It's used all the time in the r.f.equipment group. That's where I
>>> picked it up, I'm sure.
>>>
>> I see, thanks!
>
> What do you call it?


IIRC "burner"...or on an electric stove a "coil".


--
Best
Greg

Ophelia wrote:

> "Gregory Morrow" > wrote in message
> m...
>> Ophelia wrote:
>>
>>> "sf" > wrote in message
>>> ...
>>>> On Tue, 19 Jan 2010 16:09:06 -0500, wrote:
>>>>
>>>>> On Tue, 19 Jan 2010 11:39:30 -0800, sf > wrote:
>>>>>
>>>>>>>>> - induction hob
>>>>>>>>
>>>>>>>> Hob. Not wanting to make assumptions... where are you located?
>>>>>>>
>>>>>>> Washington DC area (Alexandria, VA)
>>>>>>
>>>>>> Thanks. I was confused because hob is a British term.
>>>>>
>>>>> It's used all the time in the r.f.equipment group. That's where I
>>>>> picked it up, I'm sure.
>>>>>
>>>> I see, thanks!
>>>
>>> What do you call it?
>>
>>
>> IIRC "burner"...or on an electric stove a "coil".
>
> Thanks We call the actual burner..an err burner too. The hob is
> the whole doodad.. as it were, he whole top of the stove that is with
> however many burners it has.


Ah...we call that the "stovetop".


==>>> hoping not to sound too confused


--
Best
Greg

"Gregory Morrow" > wrote in message
m...
> Ophelia wrote:
>
>> "Gregory Morrow" > wrote in message
>> m...
>>> Ophelia wrote:
>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Tue, 19 Jan 2010 16:09:06 -0500, wrote:
>>>>>
>>>>>> On Tue, 19 Jan 2010 11:39:30 -0800, sf > wrote:
>>>>>>
>>>>>>>>>> - induction hob
>>>>>>>>>
>>>>>>>>> Hob. Not wanting to make assumptions... where are you located?
>>>>>>>>
>>>>>>>> Washington DC area (Alexandria, VA)
>>>>>>>
>>>>>>> Thanks. I was confused because hob is a British term.
>>>>>>
>>>>>> It's used all the time in the r.f.equipment group. That's where I
>>>>>> picked it up, I'm sure.
>>>>>>
>>>>> I see, thanks!
>>>>
>>>> What do you call it?
>>>
>>>
>>> IIRC "burner"...or on an electric stove a "coil".
>>
>> Thanks We call the actual burner..an err burner too. The hob is
>> the whole doodad.. as it were, he whole top of the stove that is with
>> however many burners it has.
>
>
> Ah...we call that the "stovetop".

Ok

> ==>>> hoping not to sound too confused

I'll get back to you on that <g>

--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
> "Gregory Morrow" > wrote

(about hobs)

>> IIRC "burner"...or on an electric stove a "coil".
>
> Thanks We call the actual burner..an err burner too. The hob is
> the whole doodad.. as it were, he whole top of the stove that is with
> however many burners it has.

I didn't know that, Ophelia! I thought it was just the burner.
Thanks.

nancy

"Nancy Young" > wrote in message
...
> Ophelia wrote:
>> "Gregory Morrow" > wrote
>
> (about hobs)
>
>>> IIRC "burner"...or on an electric stove a "coil".
>>
>> Thanks We call the actual burner..an err burner too. The hob is
>> the whole doodad.. as it were, he whole top of the stove that is with
>> however many burners it has.
>
> I didn't know that, Ophelia! I thought it was just the burner.
> Thanks.

You are most welcome, Nancy)

--
--
https://www.shop.helpforheroes.org.uk/

"sf" wrote:
>Andy wrote:
>
>>A gizmo, imho, is something that someone might look at for the first time
>>and ask "what does that do?" and "how does it work?"
>
>What are the differences between a gizmo, a contraption and a doodad?


Size...

2" = doodad
5" = gizmo
8" = contraption

Dan Abel wrote:
>
> In article >,
> Dave Smith > wrote:
>
> > Nancy2 wrote:
> > > On Jan 19, 1:50 pm, Dave Smith > wrote:
> > >> Nancy2 wrote:
> > >>> Pastry cutter. Much better at the job than either fingers (fingers
> > >>> warm up the butter/shortening) or "two knives." Plus, the pastry
> > >>> cutter can make quick work of fixing egg salad.
> > >> I have a pastry cutter but have not used it in years. I have a large
> > >> four tined kitchen fork that I find much easier to use that a cutter.
> > >>
> > >> .
> > >
> > > It couldn't work better to chop up eggs for egg salad. It's a
> > > FORK. ;-) It would more likely mush them. However, if you're that
> > > attached, I won't say another word. Maybe.
> >
> > But but but.... i like egg salad to be mushed.
>
> Now you've had it, Dave. I'm going to report you to Pete! (People for
> the Ethical Treatment of Eggs).

I make egg salad with a fork as well

Pete

"Pete C." > wrote in message
ster.com...
>
> Dan Abel wrote:
>>
>> In article >,
>> Dave Smith > wrote:
>>
>> > Nancy2 wrote:
>> > > On Jan 19, 1:50 pm, Dave Smith > wrote:
>> > >> Nancy2 wrote:
>> > >>> Pastry cutter. Much better at the job than either fingers (fingers
>> > >>> warm up the butter/shortening) or "two knives." Plus, the pastry
>> > >>> cutter can make quick work of fixing egg salad.
>> > >> I have a pastry cutter but have not used it in years. I have a large
>> > >> four tined kitchen fork that I find much easier to use that a
>> > >> cutter.
>> > >>
>> > >> .
>> > >
>> > > It couldn't work better to chop up eggs for egg salad. It's a
>> > > FORK. ;-) It would more likely mush them. However, if you're that
>> > > attached, I won't say another word. Maybe.
>> >
>> > But but but.... i like egg salad to be mushed.
>>
>> Now you've had it, Dave. I'm going to report you to Pete! (People for
>> the Ethical Treatment of Eggs).
>
> I make egg salad with a fork as well

Is there no end to the horrors perpetrated in the group *shakes head*

--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > Dan Abel wrote:
> >>
> >> In article >,
> >> Dave Smith > wrote:
> >>
> >> > Nancy2 wrote:
> >> > > On Jan 19, 1:50 pm, Dave Smith > wrote:
> >> > >> Nancy2 wrote:
> >> > >>> Pastry cutter. Much better at the job than either fingers (fingers
> >> > >>> warm up the butter/shortening) or "two knives." Plus, the pastry
> >> > >>> cutter can make quick work of fixing egg salad.
> >> > >> I have a pastry cutter but have not used it in years. I have a large
> >> > >> four tined kitchen fork that I find much easier to use that a
> >> > >> cutter.
> >> > >>
> >> > >> .
> >> > >
> >> > > It couldn't work better to chop up eggs for egg salad. It's a
> >> > > FORK. ;-) It would more likely mush them. However, if you're that
> >> > > attached, I won't say another word. Maybe.
> >> >
> >> > But but but.... i like egg salad to be mushed.
> >>
> >> Now you've had it, Dave. I'm going to report you to Pete! (People for
> >> the Ethical Treatment of Eggs).
> >
> > I make egg salad with a fork as well
>
> Is there no end to the horrors perpetrated in the group *shakes head*

Forked eggs certainly pale in comparison to microwave pizza...

>
> Thanks for the info on the smoothies. I like the idea of blending
> greens with fruits to make a sweet smoothie because I don't eat
> enough of either, and this could be a good boost to my health, too,
> if I can stick with it. Only problem is that some of the ingredients
> I've never seen before. Such as the stinging nettles and even
> dandilion greens. *Your morning smoothie looks good, too, and I
> always start my day with a flax oil capsule along with my other meds
> and supplements, which includes turmeric after some research I had to
> do for a biology class. *

Cheryl, you can use spinach, kale, mixed salad greens, anything
green. I use a lot of spinach and kale because I love the flavor, I
also use chard, collards, etc. Stinging nettles and dandelion greens
are not always easy to come by. I just adapt their methodology to
whatever seems to be good for me. I bought the books and educated
myself to the nutritional aspects and went from there.
I cannot tell you what a difference it has made in my physical health,
mental too.

"Pete C." > wrote in message
ster.com...
>
> Ophelia wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
>> >
>> > Dan Abel wrote:
>> >>
>> >> In article >,
>> >> Dave Smith > wrote:
>> >>
>> >> > Nancy2 wrote:
>> >> > > On Jan 19, 1:50 pm, Dave Smith > wrote:
>> >> > >> Nancy2 wrote:
>> >> > >>> Pastry cutter. Much better at the job than either fingers
>> >> > >>> (fingers
>> >> > >>> warm up the butter/shortening) or "two knives." Plus, the
>> >> > >>> pastry
>> >> > >>> cutter can make quick work of fixing egg salad.
>> >> > >> I have a pastry cutter but have not used it in years. I have a
>> >> > >> large
>> >> > >> four tined kitchen fork that I find much easier to use that a
>> >> > >> cutter.
>> >> > >>
>> >> > >> .
>> >> > >
>> >> > > It couldn't work better to chop up eggs for egg salad. It's a
>> >> > > FORK. ;-) It would more likely mush them. However, if you're
>> >> > > that
>> >> > > attached, I won't say another word. Maybe.
>> >> >
>> >> > But but but.... i like egg salad to be mushed.
>> >>
>> >> Now you've had it, Dave. I'm going to report you to Pete! (People
>> >> for
>> >> the Ethical Treatment of Eggs).
>> >
>> > I make egg salad with a fork as well
>>
>> Is there no end to the horrors perpetrated in the group *shakes head*
>
> Forked eggs certainly pale in comparison to microwave pizza...

Nodnodnod... there is that.. <g>


--
--
https://www.shop.helpforheroes.org.uk/

Pete wrote on Wed, 20 Jan 2010 09:47:34 -0600:


> Ophelia wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
> >>
> >> Dan Abel wrote:
> >>>
> >>> In article
> >>> >, Dave
> >>> Smith > wrote:
> >>>
> >> >> Nancy2 wrote:
> >> > >> On Jan 19, 1:50 pm, Dave Smith
> >> > >> > wrote:
> >> > >>> Nancy2 wrote:
> >> > >>>> Pastry cutter. Much better at the job than either
> >> > >>>> fingers (fingers warm up the butter/shortening) or
> >> > >>>> "two knives." Plus, the pastry cutter can make
> >> > >>>> quick work of fixing egg salad.
> >> > >>> I have a pastry cutter but have not used it in years.
> >> > >>> I have a large four tined kitchen fork that I find
> >> > >>> much easier to use that a cutter.
> >> > >>>
> >> > >>> .
> >> > >>
> >> > >> It couldn't work better to chop up eggs for egg salad.
> >> > >> It's a FORK. ;-) It would more likely mush them.
> >> > >> However, if you're that attached, I won't say another
> >> > >> word. Maybe.
> >> >>
> >> >> But but but.... i like egg salad to be mushed.
> >>>
> >>> Now you've had it, Dave. I'm going to report you to Pete!
> >>> (People for the Ethical Treatment of Eggs).
> >>
> >> I make egg salad with a fork as well
>>
>> Is there no end to the horrors perpetrated in the group
>> *shakes head*

Might I add that we have used a pastry cutter for making mashed potatoes
as long as I remember.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Christine Dabney wrote:
> On Tue, 19 Jan 2010 08:59:45 -0600, Melba's Jammin'
> > wrote:
>
>> In article >,
>> Janet Wilder > wrote:
>>
>>> Silicone spatula.
>>
>> There you go! I picked up a one-piece Trudeau spatula at TJ Maxx a
>> couple years ago, love it so much that I ordered 3 more from Amazon,
>> http://tinyurl.com/yblak7o; the red, orange, and yellow ones. I like
>> that they are one piece * no gunk catchers where handle inserts into
>> head.
>
> Dayum. I just found out something else I "need". Should I curse you
> now or later?
>
> Christine, who wants all of them.

No, thank her. I got one of those (or an equivalent in a different brand)
from Linensnthings before they went under--it's wonderful. No gunk gets
caught, toss it in the dishwasher and it comes out clean and dry, I don't
understand why they even make the ones with a separate handle.

"James Silverton" > wrote in message
...
> Pete wrote on Wed, 20 Jan 2010 09:47:34 -0600:
>
>
>> Ophelia wrote:
>>>
>>> "Pete C." > wrote in message
>>> ster.com...
>> >>
>> >> Dan Abel wrote:
>> >>>
>> >>> In article
>> >>> >, Dave
>> >>> Smith > wrote:
>> >>>
>> >> >> Nancy2 wrote:
>> >> > >> On Jan 19, 1:50 pm, Dave Smith
>> >> > >> > wrote:
>> >> > >>> Nancy2 wrote:
>> >> > >>>> Pastry cutter. Much better at the job than either
>> >> > >>>> fingers (fingers warm up the butter/shortening) or
>> >> > >>>> "two knives." Plus, the pastry cutter can make
>> >> > >>>> quick work of fixing egg salad.
>> >> > >>> I have a pastry cutter but have not used it in years.
>> >> > >>> I have a large four tined kitchen fork that I find
>> >> > >>> much easier to use that a cutter.
>> >> > >>>
>> >> > >>> .
>> >> > >>
>> >> > >> It couldn't work better to chop up eggs for egg salad.
>> >> > >> It's a FORK. ;-) It would more likely mush them.
>> >> > >> However, if you're that attached, I won't say another
>> >> > >> word. Maybe.
>> >> >>
>> >> >> But but but.... i like egg salad to be mushed.
>> >>>
>> >>> Now you've had it, Dave. I'm going to report you to Pete!
>> >>> (People for the Ethical Treatment of Eggs).
>> >>
>> >> I make egg salad with a fork as well
>>>
>>> Is there no end to the horrors perpetrated in the group
>>> *shakes head*
>
> Might I add that we have used a pastry cutter for making mashed potatoes
> as long as I remember.

.... and why not?)

--
--
https://www.shop.helpforheroes.org.uk/