On Wed, 14 Aug 2013 22:56:18 -0500, Sqwertz >
wrote:

>On Wed, 14 Aug 2013 23:05:03 -0400, Brooklyn1 wrote:
>
>> On Wed, 14 Aug 2013 20:13:20 -0600, Janet Bostwick
>> > wrote:
>>
>>>On Wed, 14 Aug 2013 20:40:18 -0400, Brooklyn1
> wrote:
>>>snip
>>>
>>>. every convenience
>>>>store sells boring fried egg onna roll for cheap.
>>>
>>>Really? Is that a back East thing? I haven't ever seen it in the
>>>mid-west or out here. not even at the 5 and Dime in the old days. A
>>>fried egg sandwich was something you got at home.
>>>Janet US
>>
>> Even every deli and lunheonette does fried egg sandwiches to order.
>
>That's not what you said. And I've never seen fried eggs at a deli.
>Even a flat top grill at a deli is pretty unusual. And you're showing
>your antiquity by mentioning "luncheonette" .
>
>-sw
Hey! easy on the antiquity!
Janet US

"gregz" > wrote in message
...
> "Paul M. Cook" > wrote:
>> I am having a hankering for an egg sandwich. How do you make yours?
>
> Just miracle whip and toast usually. I would add a slice of ham if I had
> it.
>
> Greg


Well, you know what they say. "If I had some eggs, I'd have some ham and
eggs, if I had some ham."

Cheri

The winner is ...























Keep scrolling
























Almost there
























The BLT egg sandwhich!

I have all the ingredients. Apple smoked bacon, fresh lettuce, red ripe
tomato, thnly sliced cheddar cheese.

Should be a great breakfast.

"Paul M. Cook" > wrote in message
...
>I am having a hankering for an egg sandwich. How do you make yours?
>

On Wed, 14 Aug 2013 20:57:32 -0600, casa bona > wrote:

> On 8/14/2013 8:16 PM, sf wrote:
> >
> > I'm impressed! Being an Arizonan, you're a master of that style.
>
> You're one state West of me, vivo en Mejico Nuevo.

Gaah! I apologize for saying you lived in Arizona when you said you
are in NEW MEXICO. Sorry... At least I got the continent correct.

>
> And thank you for the compliment.
>
> > Do you ever make machaca?
>
> But I travel to Arizona regularly and a great place for that Sonoran
> delicacy is in Tucson at Los Jarrritos:
>
> http://www.losjarritosmexicanfood.com/menu.htm
>
> I have made it many times, and as a shredded jerky/stew meat goes it's
> the ideal dried later take-along fishing snack.
>
> But just off the stove and fresh simmered it's so good.

That's the part I'm thinking of.
>
> I always try and find key limes to marinate mine with. Their sweetness
> is that extra little factor, also I use a bit of mesquite liquid smoke
> with the Worcester sauce.

Can you post a recipe link that's pretty much like how you do it? I
didn't see a recipe that called for Key limes, they just said lime.
>
> > I haven't done it yet. Do you start off with
> > burritos/tacos and use the leftovers for breakfast?
>
> Never, I always work from a fresh chuck roast.

Chuck needs to cook in the hot tub a long time just to be "chewable"
and even more to shred! Do you use a pressure cooker?
>
> > I can't imagine making it with the express
> > purpose of eating it for breakfast.
>
> That is a bit of a reach.

I didn't think so. The recipes I saw called for hours of marinating
before you'd even start cooking it - which is something I can't
imagine doing on purpose at the beginning of the day.... I'm not a
morning person by any stretch of the imagination, so doing all that at
that time of day would happen exactly once. I know I've gotten up at
4:30-5AM to start Thanksgiving Dinner ONCE (because I de-boned the
turkey before I stuffed it), but I don't remember doing that again.
>
> But in Mexico it's very traditional.

I don't doubt that, but when do they start it cooking... 2AM?
>
> > I can see it being in the corned beef division at my house where I serve it for
> > dinner, but I really made it because I like it so much for breakfast.
> >
>
> In these parts carne leftovers and warm tortillas are always compatible.
>
> There's another version of this which is also Tusconan, and that is the
> very similarly marinated and dried carne seca.

Wow! I'd never heard of carne seca, so I had to look it up.... Lots
of recipes on the net: Tucson style, +Sonoran and Brazilian.
>
> But that is dried on a sunny rooftop rack, and oh is it good!
>
You sound like a real native.

<snip>
>
> http://www.elcharrocafe.com/
>
> I might add that Carlotta Flores is truly a regional treasure, but again
> - this is Sonoran cuisine, not the New Mexican/Chihuahuan version I'm so
> taken with.
>
> It surely is a great second place though! ;-)

I wish you'd been posting here a couple of years ago when we did our
SW tour so I could have tried what you're suggesting. I don't
remember seeing carne seca on a menu, but we didn't stay in Tucson...
so maybe it figures. Is the American Southwest like Italy, where a
dish/recipe is so localized that even neighboring towns don't make it?

Going way OT:

I'd like to visit the SW again because there's so much more to see:

White Sands National Monument, New Mexico
http://enchanted-villa.com/attractio...ands-monument/

The "Wave Rocks" of Coyote Buttes near the Utah/Arizona boarder
http://www.utah.com/playgrounds/the_wave.htm

Probably won't ever get to Antelope Canyon, Arizona - but it would be
nice if I could... especially if I could see it in the same light as
shown in the images http://en.wikipedia.org/wiki/Antelope_Canyon
(notice how similar the rock formations are to Coyote Buttes in the
image called "Inside Lower Antelope Canyon".

I'd also really like to see the stave church in South Dakota that is
an exact reproduction of one called "Borgund stavkirke", in Laerdal,
Norway. We were very close to it (spent the night in Rapid City
twice) when we went sight seeing up in that direction but we didn't
even know it existed at the time.

Here's another thing: surprisingly, we have more than one stave church
in the USA!

South Dakota
(the one outside Rapid City that we missed twice by two miles)
http://www.chapel-in-the-hills.org/history.php

North Dakota
(located in the only historic park in the world that represents all
five Nordic countries)
http://www.scandinavianheritage.org/golstavechurch.htm

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

On Wed, 14 Aug 2013 22:42:29 -0700, "Cheri" >
wrote:

> "gregz" > wrote in message
> ...
> > "Paul M. Cook" > wrote:
> >> I am having a hankering for an egg sandwich. How do you make yours?
> >
> > Just miracle whip and toast usually. I would add a slice of ham if I had
> > it.
> >
> > Greg
>
>
> Well, you know what they say. "If I had some eggs, I'd have some ham and
> eggs, if I had some ham."
>

LOLOL! Never heard that one before, but love it.


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

In article >, Paul M. Cook > wrote:
>I am having a hankering for an egg sandwich. How do you make yours?

Cook a thin sheet of beaten egg in butter.
Apply mayonnaise to two pieces of white bread; top each with some lettuce.
Fold over egg, apply to one piece of mayo'd, lettuced bread and top with
the other piece.
Eat.

Not for breakfast, but for lunch or dinner.

Cindy Hamilton
--

On 8/14/2013 8:40 PM, Brooklyn1 wrote:

> Fried egg on a roll is okay but my favorite is a sliced hard cooked
> egg sandwich; mayo, lettuce, tomato... if I'm feeling rich I'll add a
> layer of brislings. Next on my list is an egg salad sandwich. I'm
> not nutz for a fried egg sandwich... too mundane... every convenience
> store sells boring fried egg onna roll for cheap.
>

Damn, I've not had one like that for a long time. I probably will this
week though. Thanks for the reminder.

I have than in mind for lunch, for breakfast, I'll have fried if I'm
going to have a sandwich.

As for the convenience stores, yes, they all have them. Every once in a
while I'll stop at McD's and pick up two and have breakfast with the
office manager at work. Every Wednesday we have a Ray's onion bagel for
breakfast.

On 8/14/2013 10:13 PM, Janet Bostwick wrote:
> On Wed, 14 Aug 2013 20:40:18 -0400, Brooklyn1
> > wrote:
> snip
>
> . every convenience
>> store sells boring fried egg onna roll for cheap.
>
> Really? Is that a back East thing? I haven't ever seen it in the
> mid-west or out here. not even at the 5 and Dime in the old days. A
> fried egg sandwich was something you got at home.
> Janet US
>
In Cordova (TN) there was a McLemore's Market (which was a convenience
store) that had a kitchen. They served a hot breakfast & lunch. Good
food! A fried egg sandwich wasn't on the menu, but I'm sure they'd have
made one for me had I asked. But no, I don't think it's common for
convenience stores to sell fried egg sandwiches.

Jill

Sqwertz wrote:
> Who doesn't love
> sriracha mayo?

Anyone without a needle-dick like yours, Sqwerty-queer!

Sqwertz wrote:
> That's not what you said.

Shaddup, faggot-face.

Sqwertz wrote:
> Get with the times,
> you old, washed up curmudgeon.

Eat more cock, you fat,balding old homo.

Sqwertz wrote:
> Sunny side up or poached

That how ya like marty's nuts served, faggot?

Sqwertz wrote:
> Ketchup on eggs is for kids.

Shut yer insolent piehole, fag.

barbie gee wrote:
>
>
> On Thu, 15 Aug 2013, tert in seattle wrote:
>
>> Paul M. Cook wrote:
>>> I am having a hankering for an egg sandwich. How do you make yours?
>>
>> no one mentioned egg beaters ... Andy is all but forgotten :-(
>>
>>
>
> who's Andy?


exactlu

l not -l wrote:
> Order of assembly, toast slathered with mayo,

**** the damned mayo, you needle-dicked sycophant!

"Sqwertz" > wrote in message
news
> On Wed, 14 Aug 2013 23:17:19 -0700, Paul M. Cook wrote:
>
>> The winner is ...
>
> Too Late. Some of us take action while others just sit there and
> mentally masturbate.
>
> Lightly fried egg on pan-grilled Asiago cheese bread with melted
> swiss, prosciutto, and mild horseradish mayonnaise.
>
> http://www.flickr.com/photos/sqwertz...4138/lightbox/


Imitation is the sincerest form of flattery.

Sqwertz wrote:
> Some of us take action while others just sit there and
> mentally masturbate.
>
Yer such a damned faggot.

Paul M. Cook wrote:
> "Sqwertz" > wrote in message
> news
>> On Wed, 14 Aug 2013 23:17:19 -0700, Paul M. Cook wrote:
>>
>>> The winner is ...
>>
>> Too Late. Some of us take action while others just sit there and
>> mentally masturbate.
>>
>> Lightly fried egg on pan-grilled Asiago cheese bread with melted
>> swiss, prosciutto, and mild horseradish mayonnaise.
>>
>> http://www.flickr.com/photos/sqwertz...4138/lightbox/
>
>
> Imitation is the sincerest form of flattery.
>
>
Careful, Sqwerty will get all sweet on ya...

Sqwertz wrote:
> Imitate? You haven't even done anything yet.

Why don't you shut yer faggot piehole, boy?

"Sqwertz" > wrote in message
...
> On Thu, 15 Aug 2013 09:56:49 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> news
>>> On Wed, 14 Aug 2013 23:17:19 -0700, Paul M. Cook wrote:
>>>
>>>> The winner is ...
>>>
>>> Too Late. Some of us take action while others just sit there and
>>> mentally masturbate.
>>>
>>> Lightly fried egg on pan-grilled Asiago cheese bread with melted
>>> swiss, prosciutto, and mild horseradish mayonnaise.
>>>
>>> http://www.flickr.com/photos/sqwertz...4138/lightbox/
>>
>> Imitation is the sincerest form of flattery.
>
> Imitate? You haven't even done anything yet.
>

I had breakfast hours ago. It was great. Definetely hit the spot. Next
one I'll go heavier on the mayo.

> -sw

"Sqwertz" > wrote in message
news
> On Wed, 14 Aug 2013 23:17:19 -0700, Paul M. Cook wrote:
>
>> The winner is ...
>
> Too Late. Some of us take action while others just sit there and
> mentally masturbate.
>
> Lightly fried egg on pan-grilled Asiago cheese bread with melted
> swiss, prosciutto, and mild horseradish mayonnaise.
>
> http://www.flickr.com/photos/sqwertz...4138/lightbox/
>


Fail! Your missing the lettuce and tomato.


Robert

"Paul M. Cook" > wrote in message
...
> The winner is ...
>
> Keep scrolling
>
> Almost there
>
> The BLT egg sandwhich!
>
> I have all the ingredients. Apple smoked bacon, fresh lettuce, red ripe
> tomato, thnly sliced cheddar cheese.
>
> Should be a great breakfast.
>


So what did I win?


Robert

Buttered bread, egg fried over hard (I hate runny eggs!), Boetje's stone ground German mustard, crisp lettuce.

N.

On 2013-08-15 16:09:55 +0000, l not -l said:

> On 14-Aug-2013, "Paul M. Cook" > wrote:
>
>> I am having a hankering for an egg sandwich. How do you make yours?
>
> Many different ways, from Egg-Mc, to cheese omelet style; but, today, I
> have a great slicing tomato so I'd have:
> - fried over-easy
> - thick slice of tomato
> - a couple of strips of bacon
> - a dollop of mayo
> - on toasted Ezekiel bread
>
> Order of assembly, toast slathered with mayo, bacon, tomato slice, egg,
> puncture yolk and let run into tomato and onto bacon, more toast.

That sounds great of course, but for an egg sandwich I don't like the
bacon. Sure I love bacon but any kind of sandwich with bacon becomes a
bacon sandwich in my mind. I like the tomato but I like it very thinly
sliced, mayo is find but it has to be minimum dollopita for me. Too
much mayo and the balance is upset.

That said, with a fresh agg and fresh bread almost any kind of
sandwich-with-egg is great. I think I'll make one now...

Paul M. Cook wrote:
> Next
> one I'll go heavier on the mayo.

Sqwerty will handle that for ya, just ask him...

gtr wrote:
> Too much mayo and the balance is upset.

And Sqwerty is all about the friggin' mayo, ain't he?

Sqwertz wrote:
> Actually, lettuce and tomato don't belong in breakfast
> AT ALL unless it's in the form of a Bloody Mary.
>
> -sw

More alky talk.

On Thu, 15 Aug 2013 10:27:20 -0700 (PDT), Nancy2
> wrote:

> Buttered bread, egg fried over hard (I hate runny eggs!), Boetje's stone ground German mustard, crisp lettuce.
>
I like runny eggs, but not in a sandwich.

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

sf wrote:
> On Thu, 15 Aug 2013 10:27:20 -0700 (PDT), Nancy2
> > wrote:
>
>> Buttered bread, egg fried over hard (I hate runny eggs!), Boetje's stone ground German mustard, crisp lettuce.
>>
> I like runny eggs, but not in a sandwich.
>
Sqwerty's got some runny eggs, jest ask Marty!

On Thu, 15 Aug 2013 10:29:41 -0700, gtr > wrote:

> That said, with a fresh agg and fresh bread almost any kind of
> sandwich-with-egg is great. I think I'll make one now...

Do you put an egg on your hamburger too? That seems so gross to me.
However, those breakfast sandwiches that McDonald's sells (sausage
patty with an egg served in a lightly toasted English muffin) are
really good. We used to make those at home when the kids still lived
with us. AFAIC, the trick is to make the patty very, very thin. If I
didn't, I'd run out of steam and couldn't finish the sandwich.

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

On Wed, 14 Aug 2013 23:02:49 -0600, Janet Bostwick
> wrote:

>On Wed, 14 Aug 2013 22:56:18 -0500, Sqwertz >
>wrote:
>
>>On Wed, 14 Aug 2013 23:05:03 -0400, Brooklyn1 wrote:
>>
>>> On Wed, 14 Aug 2013 20:13:20 -0600, Janet Bostwick
>>> > wrote:
>>>
>>>>On Wed, 14 Aug 2013 20:40:18 -0400, Brooklyn1
> wrote:
>>>>snip
>>>>
>>>>. every convenience
>>>>>store sells boring fried egg onna roll for cheap.
>>>>
>>>>Really? Is that a back East thing? I haven't ever seen it in the
>>>>mid-west or out here. not even at the 5 and Dime in the old days. A
>>>>fried egg sandwich was something you got at home.
>>>>Janet US
>>>
>>> Even every deli and lunheonette does fried egg sandwiches to order.
>>
>>That's not what you said. And I've never seen fried eggs at a deli.
>>Even a flat top grill at a deli is pretty unusual. And you're showing
>>your antiquity by mentioning "luncheonette" .
>>
>>-sw
>Hey! easy on the antiquity!
>Janet US

NYC has a luncheonette on nearly every block, some have two, even
three. And all the supermarket delis where I live serve fried eggs to
order from opening till about 11 AM. Even the little hotdog trailer
down the road serves fried egg sandwiches.
http://i44.tinypic.com/2hwlfrq.jpg

On Wed, 14 Aug 2013 22:42:29 -0700, "Cheri" >
wrote:

>"gregz" > wrote in message
...
>> "Paul M. Cook" > wrote:
>>> I am having a hankering for an egg sandwich. How do you make yours?
>>
>> Just miracle whip and toast usually. I would add a slice of ham if I had
>> it.
>>
>> Greg
>
>
>Well, you know what they say. "If I had some eggs, I'd have some ham and
>eggs, if I had some ham."
>
>Cheri

Every pantry should always contain a can of SPAM... oughta be a law.

Brooklyn1 wrote:
> NYC has a luncheonette on nearly every block, some have two, even
> three.

And almost as many junkies, wotta a fuggin' dump!

Brooklyn1 wrote:
> Every pantry should always contain a can of SPAM... oughta be a law.

Anthiny Weiner will handle that for ya, ya decrepit old fart.

"Sqwertz" > wrote in message
...
> On Thu, 15 Aug 2013 13:16:47 -0400, Robert wrote:
>
>> "Sqwertz" > wrote in message
>> news
>>> On Wed, 14 Aug 2013 23:17:19 -0700, Paul M. Cook wrote:
>>>
>>>> The winner is ...
>>>
>>> Too Late. Some of us take action while others just sit there and
>>> mentally masturbate.
>>>
>>> Lightly fried egg on pan-grilled Asiago cheese bread with melted
>>> swiss, prosciutto, and mild horseradish mayonnaise.
>>>
>>> http://www.flickr.com/photos/sqwertz...4138/lightbox/
>>>
>>
>> Fail! Your missing the lettuce and tomato.
>
> Lettuce and tomato DO NOT belong on Egg sandwiches any more than
> ketchup does. Actually, lettuce and tomato don't belong in breakfast
> AT ALL unless it's in the form of a Bloody Mary.
>

It was a Grilled cheese BLT with an egg. You claimed you made it but without
the lettuce and tomato you failed.

Robert

"Brooklyn1" > wrote in message
...
> On Wed, 14 Aug 2013 22:42:29 -0700, "Cheri" >
> wrote:
>
>>"gregz" > wrote in message
...
>>> "Paul M. Cook" > wrote:
>>>> I am having a hankering for an egg sandwich. How do you make yours?
>>>
>>> Just miracle whip and toast usually. I would add a slice of ham if I had
>>> it.
>>>
>>> Greg
>>
>>
>>Well, you know what they say. "If I had some eggs, I'd have some ham and
>>eggs, if I had some ham."
>>
>>Cheri
>
> Every pantry should always contain a can of SPAM... oughta be a law.

I don't need SPAM in the pantry. I get more then I need in my inbox.


Robert

On Thu, 15 Aug 2013 14:23:40 -0400, Ed Pawlowski > wrote:

> On 8/15/2013 12:13 PM, Sqwertz wrote:
> > On Thu, 15 Aug 2013 10:35:55 -0400, Ed Pawlowski wrote:
> >
> >> As for the convenience stores, yes, they all have them.
> >
> > And that's no less bullshit when you say it instead of Sheldon.
> >
> > -sw
> >
> Maybe you should move to the northeast where you can find them. I pass
> at least three on my way to work in the morning.

If it doesn't exist in Austin, it doesn't exist.

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

On 8/15/2013 12:13 PM, Sqwertz wrote:
> On Thu, 15 Aug 2013 10:35:55 -0400, Ed Pawlowski wrote:
>
>> As for the convenience stores, yes, they all have them.
>
> And that's no less bullshit when you say it instead of Sheldon.
>
> -sw
>
Maybe you should move to the northeast where you can find them. I pass
at least three on my way to work in the morning.

"Robert" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>> The winner is ...
>>
>> Keep scrolling
>>
>> Almost there
>>
>> The BLT egg sandwhich!
>>
>> I have all the ingredients. Apple smoked bacon, fresh lettuce, red ripe
>> tomato, thnly sliced cheddar cheese.
>>
>> Should be a great breakfast.
>>
>
>
> So what did I win?


One of my home freshly cooked omelets shipped right to your door.

On 2013-08-15 17:42:30 +0000, sf said:

> On Thu, 15 Aug 2013 10:29:41 -0700, gtr > wrote:
>
>> That said, with a fresh agg and fresh bread almost any kind of
>> sandwich-with-egg is great. I think I'll make one now...
>
> Do you put an egg on your hamburger too?

Never ever. It's just a slop-fest. Besides we don't hamburgers at
home. Part of the artery-scrubbing process alluded to elsewhere makes
for veggie-burgers, turkey-burgers and now the surprising appearance of
falafal burgers. All of which I would not use an egg on.

> That seems so gross to me. However, those breakfast sandwiches that
> McDonald's sells (sausage patty with an egg served in a lightly toasted
> English muffin) are really good.

Agreed. They are small, the yolk doesn't run, and it is, as I indicate
upstream, more of a sausage sandwich (with egg) than an egg sandwich
(with sausage) in my estimation.

> We used to make those at home when the kids still lived with us. AFAIC,
> the trick is to make the patty very, very thin. If I didn't, I'd run
> out of steam and couldn't finish the sandwich.

Adding a poached or fried egg--either with a runny yolk--seems ever on
the rise. Now it appears on a number of local pizza's, some Vietnamese
dishes, and one place, admittedly French, that does a salade Lyonnaise.
I think I'd order anything with "Lyon" in the title, but I really do
like a poached egg in with sturdy greens with a little bacon--what's
not to love about that?

And there, by the way, the bacon is really a flavoring agent rather
than a domineering overlord--bless its heart!