Following the wild success of my newly found garlic-peeling technique
(see separate thread), I decided to adapt it to peeling hard-boiled
eggs.

I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
boiled them and let them cool.

I took two large stainless steel bowls, put the eggs in, clamped the
bowls together with my hands, and shook them violently for about 30
seconds.

Lo and behold, the shells were clean off! All I had to do was pick
out the shell-less eggs.

All four million bits of them.

:-) :-)

--
Silvar Beitel

On Apr 9, 12:26*pm, Silvar Beitel > wrote:
> Following the wild success of my newly found garlic-peeling technique
> (see separate thread), I decided to adapt it to peeling hard-boiled
> eggs.
>
> I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
> boiled them and let them cool.
>
> I took two large stainless steel bowls, put the eggs in, clamped the
> bowls together with my hands, and shook them violently for about 30
> seconds.
>
> Lo and behold, the shells were clean off! *All I had to do was pick
> out the shell-less eggs.
>
> All four million bits of them.
>
> :-) :-)
>
> --
> Silvar Beitel

You should stick to making sloppy joe's.

On 4/9/2013 1:26 PM, Silvar Beitel wrote:
> Following the wild success of my newly found garlic-peeling technique
> (see separate thread), I decided to adapt it to peeling hard-boiled
> eggs.
>
> I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
> boiled them and let them cool.
>
> I took two large stainless steel bowls, put the eggs in, clamped the
> bowls together with my hands, and shook them violently for about 30
> seconds.
>
> Lo and behold, the shells were clean off! All I had to do was pick
> out the shell-less eggs.
>
> All four million bits of them.
>


If you filled a bowl with water and put the peeled eggs in it, then
swished them around a bit, wouldn't the eggs sink and all the bits of
shell float away?

gloria p

Chemo wrote:
>
> On Apr 9, 12:26 pm, Silvar Beitel > wrote:
> > Following the wild success of my newly found garlic-peeling technique
> > (see separate thread), I decided to adapt it to peeling hard-boiled
> > eggs.
> >
> > I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
> > boiled them and let them cool.
> >
> > I took two large stainless steel bowls, put the eggs in, clamped the
> > bowls together with my hands, and shook them violently for about 30
> > seconds.
> >
> > Lo and behold, the shells were clean off! All I had to do was pick
> > out the shell-less eggs.
> >
> > All four million bits of them.
> >
> > :-) :-)
> >
> > --
> > Silvar Beitel
>
> You should stick to making sloppy joe's.

I made a batch of Manwich the other night. I'll eat it all but I won't ever
make it again.

G.

On 09/04/2013 5:10 PM, gloria p wrote:

>
> If you filled a bowl with water and put the peeled eggs in it, then
> swished them around a bit, wouldn't the eggs sink and all the bits of
> shell float away?
>
Drop some pieces of egg shell in a bowl of water and see it they sink
or float. Get back to us. My bet is that they sink too.

On 4/9/2013 3:26 PM, Silvar Beitel wrote:
> Following the wild success of my newly found garlic-peeling technique
> (see separate thread), I decided to adapt it to peeling hard-boiled
> eggs.
>
> I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
> boiled them and let them cool.
>
> I took two large stainless steel bowls, put the eggs in, clamped the
> bowls together with my hands, and shook them violently for about 30
> seconds.
>
> Lo and behold, the shells were clean off! All I had to do was pick
> out the shell-less eggs.
>
> All four million bits of them.
>
> :-) :-)
>
> --
> Silvar Beitel
>

LOL! I guess it doesn't work for everything.

--
CAPSLOCK–Preventing Login Since 1980.

Sqwertz wrote:
>
> On Tue, 09 Apr 2013 17:13:20 -0400, Gary wrote:
>
> > I made a batch of Manwich the other night. I'll eat it all but I won't ever
> > make it again.
>
> The "secret" is to use Manwich Bold using 50% more hamburger than the
> recipe calls for and add extra green pepper and onion.
>


Thanks Steve. I bought the original Manwich this time. I've had the Bold in
the past but didn't remember if I liked it so much or not. I only make this
about once a year. Not remembering, I went with the original as that's what
got them going in the first place.

Like you said, I learned long ago that one pound of ground beef isn't
enough. I made this with 1.5 beast and I always cook it with lots of onions
and worchestershire.

Funny - even with this last batch. I didn't like it much first made and hot
but I loved the leftovers...just some cold on fresh white bread. Not bad at
all. (It's thicker when cold)

Grocery store this morning and they had Manwich on sale for $1. So I took
your advice and bought a can of that. I'll add some green pepper next time
too. I also suspect they could use a little heat but maybe the Bold
provides that. (?)

I'm also wondering if maybe some thick-sliced white mushrooms might be good.

G.

A dollop of two of Manwich Sloppy Joe leftovers (nuked warm first)
along with a slice of American or Cheddar cheese (sliced jalapenos
optional) make a nice filling for an omelette.

One item I've bought which makes a great filling for an omelette is
those foil packets of Old El Paso seasoned meat and veggies and beans
and rice that you can nuke up and pour on a tortilla. Maybe half of
one of those packets with some shredded cheddar or jack and a dollop
of sour cream and salsa on top is delicious.

"Sqwertz" > wrote in message
...
> On Fri, 12 Apr 2013 09:20:20 -0400, Gary wrote:
>
>> Grocery store this morning and they had Manwich on sale for $1. So I
>> took
>> your advice and bought a can of that. I'll add some green pepper next
>> time
>> too. I also suspect they could use a little heat but maybe the Bold
>> provides that. (?)
>
> No heat in the "Bold version. Not that I can tell, at least. I got a
> can of Del Monte Hickory this afternoon, which claims to be bolder
> than the original. Will use it sometime next week.
>
>> I'm also wondering if maybe some thick-sliced white mushrooms might be
>> good.
>
> That will add too much moisture if you add them to the sauce raw.

So, is Manwich just a fancy hamburger?
--
--
http://www.helpforheroes.org.uk/shop/

On Sat, 13 Apr 2013 12:14:30 +0100, "Ophelia" ku>
wrote:

> So, is Manwich just a fancy hamburger?

It's sloppy Joe sauce. Sloppy Joes are loose-meat sandwiches with
sauce. Loose meat is hamburger (mince) that has not been formed into
patties before browning.
http://www.simplyrecipes.com/recipes/sloppy_joes/

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 13 Apr 2013 12:14:30 +0100, "Ophelia" ku>
> wrote:
>
>> So, is Manwich just a fancy hamburger?
>
> It's sloppy Joe sauce. Sloppy Joes are loose-meat sandwiches with
> sauce. Loose meat is hamburger (mince) that has not been formed into
> patties before browning.
> http://www.simplyrecipes.com/recipes/sloppy_joes/
>
ahh I did know 'sloppy joe' ) Didn't know a Manwich was a sauce though.


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

On 4/13/2013 9:20 AM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Sat, 13 Apr 2013 12:14:30 +0100, "Ophelia" ku>
>> wrote:
>>
>>> So, is Manwich just a fancy hamburger?
>>
>> It's sloppy Joe sauce. Sloppy Joes are loose-meat sandwiches with
>> sauce. Loose meat is hamburger (mince) that has not been formed into
>> patties before browning.
>> http://www.simplyrecipes.com/recipes/sloppy_joes/
>>
> ahh I did know 'sloppy joe' ) Didn't know a Manwich was a sauce though.
>
>
It's a brand name of canned sloppy joe sauce.

Jill

"jmcquown" > wrote in message
...
> On 4/13/2013 9:20 AM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Sat, 13 Apr 2013 12:14:30 +0100, "Ophelia" ku>
>>> wrote:
>>>
>>>> So, is Manwich just a fancy hamburger?
>>>
>>> It's sloppy Joe sauce. Sloppy Joes are loose-meat sandwiches with
>>> sauce. Loose meat is hamburger (mince) that has not been formed into
>>> patties before browning.
>>> http://www.simplyrecipes.com/recipes/sloppy_joes/
>>>
>> ahh I did know 'sloppy joe' ) Didn't know a Manwich was a sauce
>> though.
>>
>>
> It's a brand name of canned sloppy joe sauce.

Ahhhh ok, thanks. That would explain it
--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" ku> wrote in message
...
>
>
> "Sqwertz" > wrote in message
> ...
>> On Fri, 12 Apr 2013 09:20:20 -0400, Gary wrote:
>>
>>> Grocery store this morning and they had Manwich on sale for $1. So I
>>> took
>>> your advice and bought a can of that. I'll add some green pepper next
>>> time
>>> too. I also suspect they could use a little heat but maybe the Bold
>>> provides that. (?)
>>
>> No heat in the "Bold version. Not that I can tell, at least. I got a
>> can of Del Monte Hickory this afternoon, which claims to be bolder
>> than the original. Will use it sometime next week.
>>
>>> I'm also wondering if maybe some thick-sliced white mushrooms might be
>>> good.
>>
>> That will add too much moisture if you add them to the sauce raw.
>
> So, is Manwich just a fancy hamburger?

No. It's ground beef mixed with a sweet tomato sauce.

On Apr 9, 3:26*pm, Silvar Beitel > wrote:
> Following the wild success of my newly found garlic-peeling technique
> (see separate thread), I decided to adapt it to peeling hard-boiled
> eggs.
>
> I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
> boiled them and let them cool.
>
> I took two large stainless steel bowls, put the eggs in, clamped the
> bowls together with my hands, and shook them violently for about 30
> seconds.
>
> Lo and behold, the shells were clean off! *All I had to do was pick
> out the shell-less eggs.
>
> All four million bits of them.
>
> :-) :-)
>
> --
> Silvar Beitel



That was enjoyable. But it was not the violent shake and break
method that made me laugh, it was the caveman inventiveness factor of
putting two bowls together rim to rim, so that not only is rigorous
shaking involved, but also the task of keeping the bowls perfectly
together to keep debris from shaking out. Sounds like a good workout
for the shoulders.

TJ

Tommy Joe wrote:
>Silvar Beitel wrote:
>>
>> Following the wild success of my newly found garlic-peeling technique
>> (see separate thread), I decided to adapt it to peeling hard-boiled
>> eggs.
>>
>> I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
>> boiled them and let them cool.
>>
>> I took two large stainless steel bowls, put the eggs in, clamped the
>> bowls together with my hands, and shook them violently for about 30
>> seconds.
>>
>> Lo and behold, the shells were clean off! *All I had to do was pick
>> out the shell-less eggs.
>>
>> All four million bits of them.
>>
>> :-) :-)
>
>That was enjoyable. But it was not the violent shake and break
>method that made me laugh, it was the caveman inventiveness factor of
>putting two bowls together rim to rim, so that not only is rigorous
>shaking involved, but also the task of keeping the bowls perfectly
>together to keep debris from shaking out. Sounds like a good workout
>for the shoulders.

Recommended for breast enhancement... choose large bowls!

"Silvar Beitel" > wrote in message
...
> Following the wild success of my newly found garlic-peeling technique
> (see separate thread), I decided to adapt it to peeling hard-boiled
> eggs.
>
> I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
> boiled them and let them cool.
>
> I took two large stainless steel bowls, put the eggs in, clamped the
> bowls together with my hands, and shook them violently for about 30
> seconds.
>
> Lo and behold, the shells were clean off! All I had to do was pick
> out the shell-less eggs.
>
> All four million bits of them.
>
> :-) :-)
>
> --
> Silvar Beitel

I tried to adapt this technique to peeling bananas. The result was not
good.

Pico Rico wrote:
>
> "Silvar Beitel" wrote:
> > I took two large stainless steel bowls, put the eggs in, clamped the
> > bowls together with my hands, and shook them violently for about 30
> > seconds.
>
> I tried to adapt this technique to peeling bananas. The result was not
> good.

LMAO! Good one! hahaha ;-D

G.

On Tuesday, April 9, 2013 2:29:32 PM UTC-5, Chemo wrote:
> On Apr 9, 12:26*pm, Silvar Beitel > wrote:
>
> > Following the wild success of my newly found garlic-peeling technique
>
> > (see separate thread), I decided to adapt it to peeling hard-boiled
>
> > eggs.
>
> >
>
> > I took half a dozen (very fresh, supposedly hard-to-peel!) eggs, hard-
>
> > boiled them and let them cool.
>
> >
>
> > I took two large stainless steel bowls, put the eggs in, clamped the
>
> > bowls together with my hands, and shook them violently for about 30
>
> > seconds.
>
> >
>
> > Lo and behold, the shells were clean off! *All I had to do was pick
>
> > out the shell-less eggs.
>
> >
>
> > All four million bits of them.
>
> >
>
> > :-) :-)
>
> >
>
> > --
>
> > Silvar Beitel
>
>
>
> You should stick to making sloppy joe's.

You should stick to not using apostrophes.

--Bryan

Brooklyn1 wrote:




> Recommended for breast enhancement... choose large bowls!



You mean I can get started on my sex change without having to pay
for an expensive operation? This is good news. Now, after I enlarge
my breasts, what do I do about this big hunk of meat swinging between
my manly legs?

TJ