I made up German Egg Rolls for supper this evening, and they turned out very
tasty although they weren't quite perfectly cylindrical like chinese egg rolls
are. Is there a trick to making them perfectly cylindrical? Does it work
better if you use beaten egg to seal the eggrolls as opposed to using water,
which is what I used?

I cooked up a pork tenderloin and some kraut in the crockpot, let it cook about
24 hours, then drained it well and diced up the pork and used equal parts pork
and kraut and some swiss cheese. I added 1/3 cup of the mixture to each one,
and fried them about 3-4 minutes at 375. I served them with 1000 island
dressing although brown mustard would have been good also.

Michael O'Connor - Modern Renaissance Man

"I actually thought about voting for John Kerry before I decided to vote
against him."

"Mpoconnor7" > wrote in message
...
>I made up German Egg Rolls for supper this evening, and they turned out
>very
> tasty although they weren't quite perfectly cylindrical like chinese egg
> rolls
> are. Is there a trick to making them perfectly cylindrical? Does it work
> better if you use beaten egg to seal the eggrolls as opposed to using
> water,
> which is what I used?
>
> I cooked up a pork tenderloin and some kraut in the crockpot, let it cook
> about
> 24 hours, then drained it well and diced up the pork and used equal parts
> pork
> and kraut and some swiss cheese. I added 1/3 cup of the mixture to each
> one,
> and fried them about 3-4 minutes at 375. I served them with 1000 island
> dressing although brown mustard would have been good also.
>


WTF...from just what province of Germany do these egg rolls originate? Ell
Oh Ell, sounds like flyover state county fair grub to me. [Your emoticon
here]

Jack OMGWTF

PS egg wash does act as a good glue

"Mpoconnor7" > wrote in message
...
>I made up German Egg Rolls for supper this evening, and they turned out
>very
> tasty although they weren't quite perfectly cylindrical like chinese egg
> rolls
> are. Is there a trick to making them perfectly cylindrical? Does it work
> better if you use beaten egg to seal the eggrolls as opposed to using
> water,
> which is what I used?
>
> I cooked up a pork tenderloin and some kraut in the crockpot, let it cook
> about
> 24 hours, then drained it well and diced up the pork and used equal parts
> pork
> and kraut and some swiss cheese. I added 1/3 cup of the mixture to each
> one,
> and fried them about 3-4 minutes at 375. I served them with 1000 island
> dressing although brown mustard would have been good also.
>


WTF...from just what province of Germany do these egg rolls originate? Ell
Oh Ell, sounds like flyover state county fair grub to me. [Your emoticon
here]

Jack OMGWTF

PS egg wash does act as a good glue

In article >, "Jack
Schidt®" > wrote:

> "Mpoconnor7" > wrote in message
> ...
> >I made up German Egg Rolls for supper this evening, and they turned
> >out very
> > tasty although they weren't quite perfectly cylindrical like
> > chinese egg rolls are. Is there a trick to making them perfectly
> > cylindrical? Does it work better if you use beaten egg to seal the
> > eggrolls as opposed to using water, which is what I used?
> >
> > I cooked up a pork tenderloin and some kraut in the crockpot, let
> > it cook about 24 hours, then drained it well and diced up the pork
> > and used equal parts pork and kraut and some swiss cheese. I added
> > 1/3 cup of the mixture to each one, and fried them about 3-4
> > minutes at 375. I served them with 1000 island dressing although
> > brown mustard would have been good also.
> >
>
> WTF...from just what province of Germany do these egg rolls
> originate? Ell Oh Ell, sounds like flyover state county fair grub to
> me. [Your emoticon here]
>
> Jack OMGWTF

Maybe so, but they sound pretty good. Careful about those county fair
remarks, Pal. Or you'll find a corn dog . . .
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, "Jack
Schidt®" > wrote:

> "Mpoconnor7" > wrote in message
> ...
> >I made up German Egg Rolls for supper this evening, and they turned
> >out very
> > tasty although they weren't quite perfectly cylindrical like
> > chinese egg rolls are. Is there a trick to making them perfectly
> > cylindrical? Does it work better if you use beaten egg to seal the
> > eggrolls as opposed to using water, which is what I used?
> >
> > I cooked up a pork tenderloin and some kraut in the crockpot, let
> > it cook about 24 hours, then drained it well and diced up the pork
> > and used equal parts pork and kraut and some swiss cheese. I added
> > 1/3 cup of the mixture to each one, and fried them about 3-4
> > minutes at 375. I served them with 1000 island dressing although
> > brown mustard would have been good also.
> >
>
> WTF...from just what province of Germany do these egg rolls
> originate? Ell Oh Ell, sounds like flyover state county fair grub to
> me. [Your emoticon here]
>
> Jack OMGWTF

Maybe so, but they sound pretty good. Careful about those county fair
remarks, Pal. Or you'll find a corn dog . . .
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Melba's Jammin'" > wrote in message
...
> In article >, "Jack
> Schidt®" > wrote:
>
>> "Mpoconnor7" > wrote in message
>> ...
>> >I made up German Egg Rolls for supper this evening, and they turned
>> >out very
>> > tasty although they weren't quite perfectly cylindrical like
>> > chinese egg rolls are. Is there a trick to making them perfectly
>> > cylindrical? Does it work better if you use beaten egg to seal the
>> > eggrolls as opposed to using water, which is what I used?
>> >
>> > I cooked up a pork tenderloin and some kraut in the crockpot, let
>> > it cook about 24 hours, then drained it well and diced up the pork
>> > and used equal parts pork and kraut and some swiss cheese. I added
>> > 1/3 cup of the mixture to each one, and fried them about 3-4
>> > minutes at 375. I served them with 1000 island dressing although
>> > brown mustard would have been good also.
>> >
>>
>> WTF...from just what province of Germany do these egg rolls
>> originate? Ell Oh Ell, sounds like flyover state county fair grub to
>> me. [Your emoticon here]
>>
>> Jack OMGWTF
>
> Maybe so, but they sound pretty good. Careful about those county fair
> remarks, Pal. Or you'll find a corn dog . . .
> --

ahahaha!! I thought you were involved in STATE fairs, not those measly
county ones. Sorry, Pal, no offense. Yeah, right.

If it were me I'd cook the pork and sauerkraut for about a third of the time
(24 hours, sheesh) and brush on egg wash as glue. Then I'd call em
something like "Hey it's not fried dough".

Jack Fairomoan

"Melba's Jammin'" > wrote in message
...
> In article >, "Jack
> Schidt®" > wrote:
>
>> "Mpoconnor7" > wrote in message
>> ...
>> >I made up German Egg Rolls for supper this evening, and they turned
>> >out very
>> > tasty although they weren't quite perfectly cylindrical like
>> > chinese egg rolls are. Is there a trick to making them perfectly
>> > cylindrical? Does it work better if you use beaten egg to seal the
>> > eggrolls as opposed to using water, which is what I used?
>> >
>> > I cooked up a pork tenderloin and some kraut in the crockpot, let
>> > it cook about 24 hours, then drained it well and diced up the pork
>> > and used equal parts pork and kraut and some swiss cheese. I added
>> > 1/3 cup of the mixture to each one, and fried them about 3-4
>> > minutes at 375. I served them with 1000 island dressing although
>> > brown mustard would have been good also.
>> >
>>
>> WTF...from just what province of Germany do these egg rolls
>> originate? Ell Oh Ell, sounds like flyover state county fair grub to
>> me. [Your emoticon here]
>>
>> Jack OMGWTF
>
> Maybe so, but they sound pretty good. Careful about those county fair
> remarks, Pal. Or you'll find a corn dog . . .
> --

ahahaha!! I thought you were involved in STATE fairs, not those measly
county ones. Sorry, Pal, no offense. Yeah, right.

If it were me I'd cook the pork and sauerkraut for about a third of the time
(24 hours, sheesh) and brush on egg wash as glue. Then I'd call em
something like "Hey it's not fried dough".

Jack Fairomoan

>
>Maybe so, but they sound pretty good. Careful about those county fair
>remarks, Pal. Or you'll find a corn dog . . .

Actually they were selling them at the Cincinnati Oktoberfest last month, and
they were so good I couldn't wait until next year to have them so I made them.

Michael O'Connor - Modern Renaissance Man

"I actually thought about voting for John Kerry before I decided to vote
against him."

>
>Maybe so, but they sound pretty good. Careful about those county fair
>remarks, Pal. Or you'll find a corn dog . . .

Actually they were selling them at the Cincinnati Oktoberfest last month, and
they were so good I couldn't wait until next year to have them so I made them.

Michael O'Connor - Modern Renaissance Man

"I actually thought about voting for John Kerry before I decided to vote
against him."

In article >, "Jack
Schidt®" > wrote:

> "Melba's Jammin'" > wrote in message
(snip)
> >> WTF...from just what province of Germany do these egg rolls
> >> originate? Ell Oh Ell, sounds like flyover state county fair grub
> >> to me. [Your emoticon here]

> >>
> >> Jack OMGWTF
> >
> > Maybe so, but they sound pretty good. Careful about those county fair
> > remarks, Pal. Or you'll find a corn dog . . .
> > --
>
> ahahaha!! I thought you were involved in STATE fairs, not those measly
> county ones. Sorry, Pal, no offense. Yeah, right.
>
> If it were me I'd cook the pork and sauerkraut for about a third of
> the time (24 hours, sheesh) and brush on egg wash as glue. Then I'd
> call em something like "Hey it's not fried dough".

> Jack Fairomoan

LOL!! Booze must be what kicks your brain into super-creative mode,
Jack. Fairomoan. I heart it! Yeah, I do State Fair rather than County
Fair --the latter has no corner on the greasy-food-on-a-stick or any
other strange food.

Barb Blue Ribbon "-)
(I couldn't help myself)
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, "Jack
Schidt®" > wrote:

> "Melba's Jammin'" > wrote in message
(snip)
> >> WTF...from just what province of Germany do these egg rolls
> >> originate? Ell Oh Ell, sounds like flyover state county fair grub
> >> to me. [Your emoticon here]

> >>
> >> Jack OMGWTF
> >
> > Maybe so, but they sound pretty good. Careful about those county fair
> > remarks, Pal. Or you'll find a corn dog . . .
> > --
>
> ahahaha!! I thought you were involved in STATE fairs, not those measly
> county ones. Sorry, Pal, no offense. Yeah, right.
>
> If it were me I'd cook the pork and sauerkraut for about a third of
> the time (24 hours, sheesh) and brush on egg wash as glue. Then I'd
> call em something like "Hey it's not fried dough".

> Jack Fairomoan

LOL!! Booze must be what kicks your brain into super-creative mode,
Jack. Fairomoan. I heart it! Yeah, I do State Fair rather than County
Fair --the latter has no corner on the greasy-food-on-a-stick or any
other strange food.

Barb Blue Ribbon "-)
(I couldn't help myself)
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Melba's Jammin'" > wrote in message
...
> In article >, "Jack
> Schidt®" > wrote:
>
>> "Melba's Jammin'" > wrote in message
> (snip)
>> >> WTF...from just what province of Germany do these egg rolls
>> >> originate? Ell Oh Ell, sounds like flyover state county fair grub
>> >> to me. [Your emoticon here]
>
>> >>
>> >> Jack OMGWTF
>> >
>> > Maybe so, but they sound pretty good. Careful about those county fair
>> > remarks, Pal. Or you'll find a corn dog . . .
>> > --
>>
>> ahahaha!! I thought you were involved in STATE fairs, not those measly
>> county ones. Sorry, Pal, no offense. Yeah, right.
>>
>> If it were me I'd cook the pork and sauerkraut for about a third of
>> the time (24 hours, sheesh) and brush on egg wash as glue. Then I'd
>> call em something like "Hey it's not fried dough".
>
>> Jack Fairomoan
>
> LOL!! Booze must be what kicks your brain into super-creative mode,
> Jack. Fairomoan. I heart it! Yeah, I do State Fair rather than County
> Fair --the latter has no corner on the greasy-food-on-a-stick or any
> other strange food.
>
> Barb Blue Ribbon "-)
> (I couldn't help myself)
> --


From what I hear (and have sampled), you desoiv all those blue ribbons.
Yeah, I guess I get more creative with the drink...or then again, I'm more
on the defensive as I gotta think through it. Nah, drink through it!!

Jack Daniels

"Melba's Jammin'" > wrote in message
...
> In article >, "Jack
> Schidt®" > wrote:
>
>> "Melba's Jammin'" > wrote in message
> (snip)
>> >> WTF...from just what province of Germany do these egg rolls
>> >> originate? Ell Oh Ell, sounds like flyover state county fair grub
>> >> to me. [Your emoticon here]
>
>> >>
>> >> Jack OMGWTF
>> >
>> > Maybe so, but they sound pretty good. Careful about those county fair
>> > remarks, Pal. Or you'll find a corn dog . . .
>> > --
>>
>> ahahaha!! I thought you were involved in STATE fairs, not those measly
>> county ones. Sorry, Pal, no offense. Yeah, right.
>>
>> If it were me I'd cook the pork and sauerkraut for about a third of
>> the time (24 hours, sheesh) and brush on egg wash as glue. Then I'd
>> call em something like "Hey it's not fried dough".
>
>> Jack Fairomoan
>
> LOL!! Booze must be what kicks your brain into super-creative mode,
> Jack. Fairomoan. I heart it! Yeah, I do State Fair rather than County
> Fair --the latter has no corner on the greasy-food-on-a-stick or any
> other strange food.
>
> Barb Blue Ribbon "-)
> (I couldn't help myself)
> --


From what I hear (and have sampled), you desoiv all those blue ribbons.
Yeah, I guess I get more creative with the drink...or then again, I'm more
on the defensive as I gotta think through it. Nah, drink through it!!

Jack Daniels

"Melba's Jammin'" > wrote in message
...
> In article >, "Jack
> Schidt®" > wrote:
>
>> "Melba's Jammin'" > wrote in message
> (snip)
>> >> WTF...from just what province of Germany do these egg rolls
>> >> originate? Ell Oh Ell, sounds like flyover state county fair grub
>> >> to me. [Your emoticon here]
>
>> >>
>> >> Jack OMGWTF
>> >
>> > Maybe so, but they sound pretty good. Careful about those county fair
>> > remarks, Pal. Or you'll find a corn dog . . .
>> > --
>>
>> ahahaha!! I thought you were involved in STATE fairs, not those measly
>> county ones. Sorry, Pal, no offense. Yeah, right.
>>
>> If it were me I'd cook the pork and sauerkraut for about a third of
>> the time (24 hours, sheesh) and brush on egg wash as glue. Then I'd
>> call em something like "Hey it's not fried dough".
>
>> Jack Fairomoan
>
> LOL!! Booze must be what kicks your brain into super-creative mode,
> Jack. Fairomoan. I heart it! Yeah, I do State Fair rather than County
> Fair --the latter has no corner on the greasy-food-on-a-stick or any
> other strange food.
>
> Barb Blue Ribbon "-)
> (I couldn't help myself)
> --


From what I hear (and have sampled), you desoiv all those blue ribbons.
Yeah, I guess I get more creative with the drink...or then again, I'm more
on the defensive as I gotta think through it. Nah, drink through it!!

Jack Daniels

On Wed, 20 Oct 2004 15:51:41 GMT, "Jack Schidt®"
> wrote:
>
>Jack Fairomoan
>
jack, stop, you're killing me.

your scratch'n'sniff pal,
blake

On Wed, 20 Oct 2004 15:51:41 GMT, "Jack Schidt®"
> wrote:
>
>Jack Fairomoan
>
jack, stop, you're killing me.

your scratch'n'sniff pal,
blake