I have a large George Foreman grill.

I was wondering - could I grill food in foil pouches on it? Has
anyone tried it?

Dora

Dora wrote on Sat, 22 May 2010 16:27:46 -0400:

> I was wondering - could I grill food in foil pouches on it?
> Has anyone tried it?

Why use foil pouches anyway?

--

James Silverton
Potomac, Maryland

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

On May 22, 1:27 pm, "Dora" > wrote:
> I have a large George Foreman grill.
>
> I was wondering - could I grill food in foil pouches on it? Has
> anyone tried it?
>
After you wrap food in foil you can apply heat to it in many different
ways including by using that appliance. The result won't be grilled,
however, it will be steamed or baked depending on temp, time and
moisture content. I've spent several minutes thinking about this but
confess I can't imagine why you would want to do this. What's up? -
aem

George Foreman Grill

Why boither with tha POS?

Save your money.

Lew

aem wrote:
> On May 22, 1:27 pm, "Dora" > wrote:
>> I have a large George Foreman grill.
>>
>> I was wondering - could I grill food in foil pouches on it? Has
>> anyone tried it?
>>
> After you wrap food in foil you can apply heat to it in many
> different
> ways including by using that appliance. The result won't be
> grilled,
> however, it will be steamed or baked depending on temp, time and
> moisture content. I've spent several minutes thinking about this
> but
> confess I can't imagine why you would want to do this. What's up?
> - aem

Yes, I realize it will be steamed, just as pouches on a BBQ grill are
steamed. I can think of some food combos which might turn out OK;
e.g., chilean sea bass with cilantro and lime; or even a veggie mix.
Just a thought, since I don't have a BBQ grill anymore but was hoping
to duplicate some pouch recipes by trying them indoors. Safety was my
concern.

On Sat, 22 May 2010 16:27:46 -0400, "Dora" > wrote:

> I have a large George Foreman grill.
>
> I was wondering - could I grill food in foil pouches on it? Has
> anyone tried it?
>
I think foil wrapped food would cook better in your oven or toaster
oven. Have you decided to take up scouting?


Hobo Dinner
Serves One

Intended for: All Scouts
Required: aluminum foil
paper towels
long fire tongs

Ingredients:
1/4 lb. hamburger
1 potato
1 carrot
ketchup or BBQ sauce
1/4 onion, optional
Seasoning: salt, pepper, ...

Notes: Create a foil wrapper for each person by sandwiching a wet
paper towel between two squares of foil. This will help even the heat
and prevent burning.
Instructions: Wash, peel, and dice the vegetables.
With clean fingers, pull the hamburger into bits and place on foil
wrap.

Season hamburger and add vegetables and sauce as desired.
Fold foil into a flat package sealed well.
Place the dinner on coals.
Cook for 10 minutes, then flip and cook 10 more.
Unwrap and check one dinner to see if they are done.


Banana Boats

Intended for: All Scouts
Required: aluminum foil
knife
Ingredients: 1 banana per person
mini-marshmallows
chocolat chips
butterscotch chips
M&Ms
Reese's Pieces
brown sugar
other optional bits

Notes: If you can peel back the peel and leave it attached at one
end, it works better.

Eat the sliced out banana piece as a taste of things to come.

Instructions: The 1/4 of the peel that is on the inside of the curve
needs to be peeled out of the way. Leave the rest on to hold the
banana together. Try to leave the top peel attached.
Cut out a groove of banana to make your boat.

Fill the boat with whatever cargo you want - chips, marshmallows,
brown sugar, ...

Lay the peel back on top.
Wrap it tightly in tin foil.

Cook in campfire coals for 4-5 minutes.

--
Forget the health food. I need all the preservatives I can get.

On May 22, 1:58 pm, "Dora" > wrote:
> aem wrote:
> > On May 22, 1:27 pm, "Dora" > wrote:
> >> I have a large George Foreman grill.
>
> >> I was wondering - could I grill food in foil pouches on it? Has
> >> anyone tried it?
>
> > After you wrap food in foil you can apply heat to it in many
> > different
> > ways including by using that appliance. The result won't be
> > grilled,
> > however, it will be steamed or baked depending on temp, time and
> > moisture content. I've spent several minutes thinking about this
> > but
> > confess I can't imagine why you would want to do this. What's up?
> > - aem
>
> Yes, I realize it will be steamed, just as pouches on a BBQ grill are
> steamed. I can think of some food combos which might turn out OK;
> e.g., chilean sea bass with cilantro and lime; or even a veggie mix.
> Just a thought, since I don't have a BBQ grill anymore but was hoping
> to duplicate some pouch recipes by trying them indoors. Safety was my
> concern.

Now I get it, but I can't help with a safety question because I'm not
familiar with the appliance. It heats both the top and bottom as I
understand it but does it have a temperature control? My preference
with pouch cooking is for parchment paper rather than aluminum foil
but I don't know if it would catch fire in the Foreman grill...... -
aem

In article
>,
aem > wrote:

> On May 22, 1:27 pm, "Dora" > wrote:
> > I have a large George Foreman grill.
> >
> > I was wondering - could I grill food in foil pouches on it? Has
> > anyone tried it?
> >
> After you wrap food in foil you can apply heat to it in many different
> ways including by using that appliance. The result won't be grilled,
> however, it will be steamed or baked depending on temp, time and
> moisture content. I've spent several minutes thinking about this but
> confess I can't imagine why you would want to do this. What's up? -
> aem

Easier and faster cleanup most likely. It's faster to crumble up a bit
of foil and toss it into the trash than to clean the non-stick grill
grids.

Personally, I use a sponge or a wet paper towel to clean my electric
grill.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sat, 22 May 2010 13:52:13 -0700, "Lew Hodgett"
> wrote:

> George Foreman Grill
>
> Why boither with tha POS?
>
> Save your money.
>
I'll bet dollars to donuts she already owns that "POS" and it was most
likely a gift, so she probably didn't spend a dime.

--
Forget the health food. I need all the preservatives I can get.

On 5/22/2010 10:52 AM, Lew Hodgett wrote:
> George Foreman Grill
>
> Why boither with tha POS?

It's a fine way to cook items you'd want to grill. The main problem with
these grills is that large amount of counter/storage space it takes. I
used to use a panini maker to grill steaks, it's very fast, no turning,
and you don't get grease splattered all over the place, and it puts out
an attractive product.

As far as the George Foreman Grill goes, I'd recommend a large panini
grill that's able to put out a lot of watts over the GFGs, which tend to
be expensive and have too small a grilling area. Most of them don't have
any means of varying the temperature except, of course, by unplugging them.

>
> Save your money.
>
> Lew
>
>
>

On May 22, 4:17*pm, dsi1 > wrote:
> On 5/22/2010 10:52 AM, Lew Hodgett wrote:
>
> > George Foreman Grill
>
> > Why boither with tha POS?
>
> It's a fine way to cook items you'd want to grill. The main problem with
> these grills is that large amount of counter/storage space it takes. I
> used to use a panini maker to grill steaks, it's very fast, no turning,
> and you don't get grease splattered all over the place, and it puts out
> an attractive product.
>
> As far as the George Foreman Grill goes, I'd recommend a large panini
> grill that's able to put out a lot of watts over the GFGs, which tend to
> be expensive and have too small a grilling area. Most of them don't have
> any means of varying the temperature except, of course, by unplugging them.
>


I disagree. I use a panini grill at work, and that thing is a monster
to clean every day. We actually use a chisela and safety goggles to
clean it.

At home, I have a George Foreman grill, and I make my own panini at
home. It heats up fast, does the sandwich in the same amount of time,
and wipes clean with a paper towel. I can even skip the oil on the
bread since it doesn't stick on the George Foreman grill.

When I travel in hotels without microwaves in the rooms, I take the
grill. I can make panini sandwiches, quesadillas, etc. I sometimes buy
Chinese food from my favorite restaurant. I use the grill to reheat
the spring rolls and almond chicken. A couple times, I have taken the
grill and a small skillet and had a nice meal with turkey, mashed
potatoes, and gravy. I heated the turkey in the grill and the potatoes
and gravy in the skillet.

I have also enjoyed grilling chicken breasts for salads or sandwiches.
I'm not going to go outside in the winter just to grill a few brats or
something small. But I can use the George Foreman grill inside. I have
a larger one that I use when doing larger amounts. For hotel travel
and the single sandwich, I use the smaller one.

They do not take up much counter space. I keep the larger one at the
back of the counter where there isn't much vertical space (the
overhanging cabinet only leaves about 8 inches of space over the last
foot of the counter. The small one is kept out on the counter. I can
come home from work, plug it in, put together a sandwich or
quesadilla, and it is ready to cook.

On May 22, 6:39*pm, Omelet > wrote:


>
> I've been cooking on nothing but kitchen gadgets now for the past 3
> years. ;-) The glasstop stove is being used as a heat proof cooking
> counter. I've recently added the convection oven to my arsenal. MUCH
> easier and less hassle to clean than a full sized oven!

I have a kitchenette rather than a normal kitchen. So, I have just
about everything except an oven/stovetop.

My main counter has a George Foreman grill, a knife block, an electric
burner, electric can opener, toaster, and a larger toaster oven. The
microwave is on top of my fridge.

"Dora" > wrote in
:

> I have a large George Foreman grill.
>
> I was wondering - could I grill food in foil pouches on it? Has
> anyone tried it?
>
> Dora

Yes.

The gals do it at work quite a bit.
They love the no clean up time. :-)

"sf" > wrote in message
...
> On Sat, 22 May 2010 13:52:13 -0700, "Lew Hodgett"
> > wrote:
>
>> George Foreman Grill
>>
>> Why boither with tha POS?
>>
>> Save your money.
>>
> I'll bet dollars to donuts she already owns that "POS" and it was most
> likely a gift, so she probably didn't spend a dime.
>

How RUDE! Dora asked a legitimate question. Why should it matter whether
or not the George Forman Grill was a gift?!

Jill

On 5/22/2010 10:35 PM, wrote:
> On May 22, 4:17 pm, > wrote:
>> On 5/22/2010 10:52 AM, Lew Hodgett wrote:
>>
>>> George Foreman Grill
>>
>>> Why boither with tha POS?
>>
>> It's a fine way to cook items you'd want to grill. The main problem with
>> these grills is that large amount of counter/storage space it takes. I
>> used to use a panini maker to grill steaks, it's very fast, no turning,
>> and you don't get grease splattered all over the place, and it puts out
>> an attractive product.
>>
>> As far as the George Foreman Grill goes, I'd recommend a large panini
>> grill that's able to put out a lot of watts over the GFGs, which tend to
>> be expensive and have too small a grilling area. Most of them don't have
>> any means of varying the temperature except, of course, by unplugging them.
>>
>
>
> I disagree. I use a panini grill at work, and that thing is a monster
> to clean every day. We actually use a chisela and safety goggles to
> clean it.

Sorry to hear about your troubles in cleaning your grill. Perhaps you
should replace it with a George Forman Grill or two. As far as I know,
those don't require chisels and safety goggles to clean. Come to think
of it, I don't believe I've ever used such things to clean a panini
grill - or anything else, for that matter.

>
> At home, I have a George Foreman grill, and I make my own panini at
> home. It heats up fast, does the sandwich in the same amount of time,
> and wipes clean with a paper towel. I can even skip the oil on the
> bread since it doesn't stick on the George Foreman grill.
>
> When I travel in hotels without microwaves in the rooms, I take the
> grill. I can make panini sandwiches, quesadillas, etc. I sometimes buy
> Chinese food from my favorite restaurant. I use the grill to reheat
> the spring rolls and almond chicken. A couple times, I have taken the
> grill and a small skillet and had a nice meal with turkey, mashed
> potatoes, and gravy. I heated the turkey in the grill and the potatoes
> and gravy in the skillet.
>
> I have also enjoyed grilling chicken breasts for salads or sandwiches.
> I'm not going to go outside in the winter just to grill a few brats or
> something small. But I can use the George Foreman grill inside. I have
> a larger one that I use when doing larger amounts. For hotel travel
> and the single sandwich, I use the smaller one.
>
> They do not take up much counter space. I keep the larger one at the
> back of the counter where there isn't much vertical space (the
> overhanging cabinet only leaves about 8 inches of space over the last
> foot of the counter. The small one is kept out on the counter. I can
> come home from work, plug it in, put together a sandwich or
> quesadilla, and it is ready to cook.
>
>
>

dsi1 > wrote:

>My guess is that I can cook an omelet better and cleaner in a non-stick
>pan that you can with your cast iron. You just like to make your life
>difficult. :-)

Yes, but enameled cast-iron or heavy stainless work really well too.


Steve

> wrote:

>Have you ever used one?

Unfortunately, yes.

One time was too many.

Lew

On Sat, 22 May 2010 16:36:15 -0400, James Silverton wrote:

> Dora wrote on Sat, 22 May 2010 16:27:46 -0400:
>
>> I was wondering - could I grill food in foil pouches on it?
>> Has anyone tried it?
>
> Why use foil pouches anyway?

i could see it if you wanted to cook the meat with some kind of herb. i
recall a chinese recipe for meats in foil packets baked with chinese
parsley (cilantro).

your pal,
blake

dsi1 wrote on Sun, 23 May 2010 08:59:39 -1000:


> Sorry to hear about your troubles in cleaning your grill.
> Perhaps you should replace it with a George Forman Grill or
> two. As far as I know, those don't require chisels and safety goggles
> to clean. Come to think of it, I don't believe I've
> ever used such things to clean a panini grill - or anything
> else, for that matter.

Used properlly, food does not burn onto a Foreman or similar grill. I've
had one for 10 years and tho' it might be getting a bit worn, it is
perfectly clean and non-stick. I've never used anything more than a wet
plastic scrubber and sometimes a little dishwashing liquid (like Ivory)
to clean it.


--

James Silverton
Potomac, Maryland

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

On Sun, 23 May 2010 09:09:30 -1000, dsi1 > wrote:

> I'm using a halogen range anyway.

If I was in a warm weather area, I would *not* have gas. That's for
sure.

--
Forget the health food. I need all the preservatives I can get.

In article >,
dsi1 > wrote:

> My guess is that I can cook an omelet better and cleaner in a non-stick
> pan that you can with your cast iron. You just like to make your life
> difficult. :-)

I've been making omelets lately (and quite happily!) in a Nordic Ware
microwave omelet pan and have been delighted with the results. I just
oil it very lightly and the egg slides right out. I can now make an
omelet in 2 minutes flat and without having to pre-heat the pan!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 5/23/2010 11:38 AM, J. Clarke wrote:
>
> Uh, Julia Child was the one who was cooking the omelet in the cast iron
> pan. Perhaps you should hold a seance and take the matter up with her.
>
> Did you fail reading comprehension or are you simply trying to pick a
> fight?

This is an excellent question. Are you? :-)

You're the one that brought up cast iron's non-stick properties. How
that relates to grills is a mystery to me. You're right about one thing
- I failed to comprehend what you were trying to say. 'That's the
breaks. :-)

On 5/23/2010 12:07 PM, Omelet wrote:
> In >,
> > wrote:
>
>> My guess is that I can cook an omelet better and cleaner in a non-stick
>> pan that you can with your cast iron. You just like to make your life
>> difficult. :-)
>
> I've been making omelets lately (and quite happily!) in a Nordic Ware
> microwave omelet pan and have been delighted with the results. I just
> oil it very lightly and the egg slides right out. I can now make an
> omelet in 2 minutes flat and without having to pre-heat the pan!

This is uncanny considering that your name is omelet. :-) I have seen
microwave omelet pans but have never considered buying one, at least not
without some kind of endorsement. Yours will do. I'm always looking out
for new and faster and 2 minutes is pretty damn fast. Thanks!

blake murphy wrote:
> On Sat, 22 May 2010 16:36:15 -0400, James Silverton wrote:
>
>> Dora wrote on Sat, 22 May 2010 16:27:46 -0400:
>>
>>> I was wondering - could I grill food in foil pouches on it?
>>> Has anyone tried it?
>>
>> Why use foil pouches anyway?
>
> i could see it if you wanted to cook the meat with some kind of
> herb.
> i recall a chinese recipe for meats in foil packets baked with
> chinese
> parsley (cilantro).
>
> your pal,
> blake

You're right on, Blake. I was thinking of fish or chicken. My
concern in asking the question was whether there'd be some problem
contact-grilling the foil.

There's not a whole lot of heat regulation on the Foreman but it's
very quick. There's not a fine adjustment of heat on most outside
grills, either.

Incidentally, clean-up of a GF is a snap. Make a couple of paper
towels dripping wet, place on the grill immediately cooking is
finished and lower the lid. By the time you've finished your meal,
you can easily wipe off any burned-on stuff.

On 5/23/2010 11:27 AM, sf wrote:
> On Sun, 23 May 2010 09:09:30 -1000, > wrote:
>
>> I'm using a halogen range anyway.
>
> If I was in a warm weather area, I would *not* have gas. That's for
> sure.
>

I grew up using gas. It sure was a hot time in the kitchen but I was a
kid and didn't know any better. The range in my parents house was sure a
wimpy little thing. If I was to get a gas range, I'd sure like one a lot
more powerful. Otherwise my choice is an electric.

The halogen range is actually one that uses radiant heat from a halogen
lamp under the cook surface - I'm probably not calling it by it's
correct name. I don't care much for it's needy glass surface that looks
crappy if you don't wipe it all the time.

In article >, dsi1 >
wrote:

> On 5/23/2010 12:07 PM, Omelet wrote:
> > In >,
> > > wrote:
> >
> >> My guess is that I can cook an omelet better and cleaner in a non-stick
> >> pan that you can with your cast iron. You just like to make your life
> >> difficult. :-)
> >
> > I've been making omelets lately (and quite happily!) in a Nordic Ware
> > microwave omelet pan and have been delighted with the results. I just
> > oil it very lightly and the egg slides right out. I can now make an
> > omelet in 2 minutes flat and without having to pre-heat the pan!
>
> This is uncanny considering that your name is omelet. :-) I have seen
> microwave omelet pans but have never considered buying one, at least not
> without some kind of endorsement. Yours will do. I'm always looking out
> for new and faster and 2 minutes is pretty damn fast. Thanks!

Cheers! :-) I cook one egg in one side for 45 seconds, (while whipping
the second egg in a bowl with a little water) then while the second half
is cooking, I top my lower layer, then remove the now cooked top from
the pan with a plastic spatula and lay it over the top of the filling.

Top with cheese if desired and nuke for the remaining 30 seconds.

You can also cook both halves at the same time in each side but this has
worked best for me...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 5/23/2010 10:17 AM, James Silverton wrote:
> dsi1 wrote on Sun, 23 May 2010 08:59:39 -1000:
>
>
>> Sorry to hear about your troubles in cleaning your grill.
>> Perhaps you should replace it with a George Forman Grill or
>> two. As far as I know, those don't require chisels and safety goggles
>> to clean. Come to think of it, I don't believe I've
>> ever used such things to clean a panini grill - or anything
>> else, for that matter.
>
> Used properlly, food does not burn onto a Foreman or similar grill. I've
> had one for 10 years and tho' it might be getting a bit worn, it is
> perfectly clean and non-stick. I've never used anything more than a wet
> plastic scrubber and sometimes a little dishwashing liquid (like Ivory)
> to clean it.
>

I've had a couple of Mr. Foreman's grill. It's kind of embarrassing to
have to cook for a family on that little thing. Those pesky critters
will keep hassling you! The reason I like the panini grill is that
there's a lot more room and the hinge system allows a wider variety of
food heights. You can probably get a good one for $65 if you shop well.

If you have just the wife to cook for, one of those grills would be
perfect. It's the best way to cook a hamburger in my book!

On Sun, 23 May 2010 12:33:10 -1000, dsi1 > wrote:

> On 5/23/2010 11:27 AM, sf wrote:
> > On Sun, 23 May 2010 09:09:30 -1000, > wrote:
> >
> >> I'm using a halogen range anyway.
> >
> > If I was in a warm weather area, I would *not* have gas. That's for
> > sure.
> >
>
> I grew up using gas. It sure was a hot time in the kitchen but I was a
> kid and didn't know any better. The range in my parents house was sure a
> wimpy little thing. If I was to get a gas range, I'd sure like one a lot
> more powerful. Otherwise my choice is an electric.

I didn't, so I'm not as impressed as I should be with it. I only know
that gas burners are 50% wasted energy and it sure can heat up a room.
I'm fortunate that it rarely gets hot here, so I don't mind a little
ambient heat in the kitchen.

>
> The halogen range is actually one that uses radiant heat from a halogen
> lamp under the cook surface - I'm probably not calling it by it's
> correct name. I don't care much for it's needy glass surface that looks
> crappy if you don't wipe it all the time.

Halogen sounds good to me for your Pacific Islander situation. It's
an easy surface to clean: spray and wipe a flat top. If you wipe as
you go, there's less to clean up afterwards.

--
Forget the health food. I need all the preservatives I can get.

On 5/23/2010 9:52 AM, sandi wrote:
> > wrote in
> :
>
>> I have a large George Foreman grill.
>>
>> I was wondering - could I grill food in foil pouches on it? Has
>> anyone tried it?
>>
>> Dora
>
> Yes.
>
> The gals do it at work quite a bit.
> They love the no clean up time. :-)
>

Thanks for a new idea :-)

I never considered cooking in foil on the panini grill (Cuisinart GR-4)
I've had for a around five years now.

You have given me the idea of trying a camping recipe or two where you'd
normally use the coals.

Thanks,

Bob

On May 23, 11:59*am, dsi1 > wrote:

> Sorry to hear about your troubles in cleaning your grill. Perhaps you
> should replace it with a George Forman Grill or two. As far as I know,
> those don't require chisels and safety goggles to clean. Come to think
> of it, I don't believe I've ever used such things to clean a panini
> grill - or anything else, for that matter.
>

After a couple years, they did switch to a special oven which doesn't
grill them nearly as well. Unfortunately, employees don't get any
voice in what products corporate chooses to buy.

When the panini grills were installed, we were given a chemical to
clean them, but I missed two days of work after using it (the fumes
were horrible). The grills didn't come apart, and were extremely
heavy, so we could not take them to a sink to clean. The scraper we
were given could only remove food particles right after cooking, such
as meat or cheese that fell off the sandwich. It could not remove the
olive oil that would build up. And we had to re-oil the grills several
times a day to keep the sandwiches from sticking. Without the chisel,
we would have so much buildup, that the grooves would fill up, and the
sandwich would not have grill lines.

Now, if they had made removable grill plates, we could have taken them
to the sink, sprayed them with foam free, and cleaned them easily.
But these were solid machines. Even the top piece wouldn't come off.
And very heavy.

I wish they had a grill like a george foreman that was durable to be
on all day at high temps. It certainly would have been easier to work
with.

On May 23, 1:17*pm, "James Silverton" >
wrote:
> *dsi1 *wrote *on Sun, 23 May 2010 08:59:39 -1000:
>
> > Sorry to hear about your troubles in cleaning your grill.
> > Perhaps you should replace it with a George Forman Grill or
> > two. As far as I know, those don't require chisels and safety goggles
> > to clean. Come to think of it, I don't believe I've
> > ever used such things to clean a panini grill - or anything
> > else, for that matter.
>
> Used properlly, food does not burn onto a Foreman or similar grill. I've
> had one for 10 years and tho' it might be getting a bit worn, it is
> perfectly clean and non-stick. I've never used anything more than a wet
> plastic scrubber and sometimes a little dishwashing liquid (like Ivory)
> to clean it.
>


My George Foreman grills are a breeze to clean. The panini grill I was
referring to that was so hard to clean was a professional grill used
in a deli. It would be on at 400 degrees from 7am to 10 pm. It had to
be coated multiple times a day with oil to keep it from sticking, so
it would build up a coating a burned oil on it, which hardens and is
very hard to remove.

On May 23, 4:39*pm, sf > wrote:

>
> I didn't, so I'm not as impressed as I should be with it. *I only know
> that gas burners are 50% wasted energy and it sure can heat up a room.
> I'm fortunate that it rarely gets hot here, so I don't mind a little
> ambient heat in the kitchen.


They're great when the power goes out for several days. You can still
cook easily, AND you can add some warmth to the house.

On 5/23/2010 12:40 PM, Omelet wrote:
> In >, >
> wrote:
>
>> On 5/23/2010 12:07 PM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> My guess is that I can cook an omelet better and cleaner in a non-stick
>>>> pan that you can with your cast iron. You just like to make your life
>>>> difficult. :-)
>>>
>>> I've been making omelets lately (and quite happily!) in a Nordic Ware
>>> microwave omelet pan and have been delighted with the results. I just
>>> oil it very lightly and the egg slides right out. I can now make an
>>> omelet in 2 minutes flat and without having to pre-heat the pan!
>>
>> This is uncanny considering that your name is omelet. :-) I have seen
>> microwave omelet pans but have never considered buying one, at least not
>> without some kind of endorsement. Yours will do. I'm always looking out
>> for new and faster and 2 minutes is pretty damn fast. Thanks!
>
> Cheers! :-) I cook one egg in one side for 45 seconds, (while whipping
> the second egg in a bowl with a little water) then while the second half
> is cooking, I top my lower layer, then remove the now cooked top from
> the pan with a plastic spatula and lay it over the top of the filling.
>
> Top with cheese if desired and nuke for the remaining 30 seconds.

Thanks for the info. I like the idea being able cook 2 egg portions. I
usually will cook a big omelet and end up eating only 1 egg while my
wife will be eating 3 eggs. I've been eating half portions for about 10
years now. Unfortunately, my wife will end up eating triple what I eat
cause she'll eat my leftover half. It's what you call zero-sum dieting.
>
> You can also cook both halves at the same time in each side but this has
> worked best for me...

On Sun, 23 May 2010 20:12:31 -0400, Bob Muncie >
wrote:

> Thanks for a new idea :-)
>
> I never considered cooking in foil on the panini grill (Cuisinart GR-4)
> I've had for a around five years now.

WB, Bob. Where have you been?

--
Forget the health food. I need all the preservatives I can get.

On 5/23/2010 9:23 PM, sf wrote:
> On Sun, 23 May 2010 20:12:31 -0400, Bob >
> wrote:
>
>> Thanks for a new idea :-)
>>
>> I never considered cooking in foil on the panini grill (Cuisinart GR-4)
>> I've had for a around five years now.
>
> WB, Bob. Where have you been?
>

Thanks for noticing... it's hard to get anything past you long termers :-)

I've been trying to get to a place where I sleep at least a couple of
hours a night instead of per week, and not come across as bi-polar most
of the time. The sleep meds did not work, nor the self medication. But
the isolation time has helped.

I think I can behave now. I'm trying to become more like my idol Om, and
let everything that could bother me out here in virtual land, just roll
on past.

Too many of you nice people out here for me to stay away forever. I have
enjoyed (missed) your company so to speak.

Bob

"dsi1" wrote:


> You're the one that brought up cast iron's non-stick properties.

That would be incorrect, I'll accept responsibility for introducing
"cast iron's non-stick properties" to the dialog.

Lew

"sf" > wrote in message
...

> If I was in a warm weather area, I would *not* have gas. That's for
> sure.
>

What's the weather got to do with it? It's the beans, or possibly the
cabbage and broccoli

Bob Muncie wrote:

> I think I can behave now. I'm trying to become more like my idol Om, and
> let everything that could bother me out here in virtual land, just roll on
> past.

Good one, and good timing.

Bob

In article >, dsi1 >
wrote:

> On 5/23/2010 12:40 PM, Omelet wrote:
> > In >, >
> > wrote:
> >
> >> On 5/23/2010 12:07 PM, Omelet wrote:
> >>> In >,
> >>> > wrote:
> >>>
> >>>> My guess is that I can cook an omelet better and cleaner in a non-stick
> >>>> pan that you can with your cast iron. You just like to make your life
> >>>> difficult. :-)
> >>>
> >>> I've been making omelets lately (and quite happily!) in a Nordic Ware
> >>> microwave omelet pan and have been delighted with the results. I just
> >>> oil it very lightly and the egg slides right out. I can now make an
> >>> omelet in 2 minutes flat and without having to pre-heat the pan!
> >>
> >> This is uncanny considering that your name is omelet. :-) I have seen
> >> microwave omelet pans but have never considered buying one, at least not
> >> without some kind of endorsement. Yours will do. I'm always looking out
> >> for new and faster and 2 minutes is pretty damn fast. Thanks!
> >
> > Cheers! :-) I cook one egg in one side for 45 seconds, (while whipping
> > the second egg in a bowl with a little water) then while the second half
> > is cooking, I top my lower layer, then remove the now cooked top from
> > the pan with a plastic spatula and lay it over the top of the filling.
> >
> > Top with cheese if desired and nuke for the remaining 30 seconds.
>
> Thanks for the info. I like the idea being able cook 2 egg portions. I
> usually will cook a big omelet and end up eating only 1 egg while my
> wife will be eating 3 eggs. I've been eating half portions for about 10
> years now. Unfortunately, my wife will end up eating triple what I eat
> cause she'll eat my leftover half. It's what you call zero-sum dieting.

This works a treat. I know what you mean about pan cooking omelets. 2
eggs is tricky so I usually ended up making 3 or 4 egg omelets. This is
better for dad too as I can get it in front of him more quickly so he
does not start snacking on bananas or vienna sausages first while
waiting.

He needs the quality protein. <g>

I will sometimes prep enough filling for a couple of days depending on
what needs using up. I often make "leftovers" omelets so they have bits
of chicken, maybe some broccoli and/or carrots in them, or whatever else
is in the 'frige. :-)

Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Bob Muncie > wrote:

> On 5/23/2010 9:23 PM, sf wrote:
> > On Sun, 23 May 2010 20:12:31 -0400, Bob >
> > wrote:
> >
> >> Thanks for a new idea :-)
> >>
> >> I never considered cooking in foil on the panini grill (Cuisinart GR-4)
> >> I've had for a around five years now.
> >
> > WB, Bob. Where have you been?
> >
>
> Thanks for noticing... it's hard to get anything past you long termers :-)
>
> I've been trying to get to a place where I sleep at least a couple of
> hours a night instead of per week, and not come across as bi-polar most
> of the time. The sleep meds did not work, nor the self medication. But
> the isolation time has helped.
>
> I think I can behave now. I'm trying to become more like my idol Om, and
> let everything that could bother me out here in virtual land, just roll
> on past.
>
> Too many of you nice people out here for me to stay away forever. I have
> enjoyed (missed) your company so to speak.
>
> Bob

It's good to see you back Bob. :-) I understand the quest for more
sleep. Getting a new job has helped me somewhat with that. I did not
realize how much the low morale at the old one was stressing me out...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine