I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
tongs to squeeze the juice out of a lemon half. He has the same silicone
tipped tongs that I do. I think they are the Oxo Good grips. He did not
put it at the tips of the tongs but smack in the middle of the handle parts,
if you will. One squeeze and all of the juice came right out and quickly
too! Then Sara tried it and she said it worked even for a weakling. So now
I have learned a new trick!

"Julie Bove" > wrote in message
...
>I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
>tongs to squeeze the juice out of a lemon half. He has the same silicone
>tipped tongs that I do. I think they are the Oxo Good grips. He did not
>put it at the tips of the tongs but smack in the middle of the handle
>parts, if you will. One squeeze and all of the juice came right out and
>quickly too! Then Sara tried it and she said it worked even for a
>weakling. So now I have learned a new trick!


I saw a tv cook do that, I tried it but it bent the tongs.

Cheri

"Cheri" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>>I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
>>tongs to squeeze the juice out of a lemon half. He has the same silicone
>>tipped tongs that I do. I think they are the Oxo Good grips. He did not
>>put it at the tips of the tongs but smack in the middle of the handle
>>parts, if you will. One squeeze and all of the juice came right out and
>>quickly too! Then Sara tried it and she said it worked even for a
>>weakling. So now I have learned a new trick!
>
>
> I saw a tv cook do that, I tried it but it bent the tongs.

I am pretty sure that the tongs Angela got me for Christmas are the same
ones as he had. I used them tonight and they seem very sturdy. I have
numerous pairs leftover from a birthday party where we served a Chinese
lunch but they are the cheap all metal kind. Pretty sure they would bend.

"Cheri" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>>I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
>>tongs to squeeze the juice out of a lemon half. He has the same silicone
>>tipped tongs that I do. I think they are the Oxo Good grips. He did not
>>put it at the tips of the tongs but smack in the middle of the handle
>>parts, if you will. One squeeze and all of the juice came right out and
>>quickly too! Then Sara tried it and she said it worked even for a
>>weakling. So now I have learned a new trick!
>
>
> I saw a tv cook do that, I tried it but it bent the tongs.

Oh dear That just reminded me I need to buy some silicone tipped tongs!
My metal ones could really mess up the grill thingy!

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

On Thu, 26 Sep 2013 21:43:44 -0700, "Julie Bove"
> wrote:

>I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
>tongs to squeeze the juice out of a lemon half. He has the same silicone
>tipped tongs that I do. I think they are the Oxo Good grips. He did not
>put it at the tips of the tongs but smack in the middle of the handle parts,
>if you will. One squeeze and all of the juice came right out and quickly
>too! Then Sara tried it and she said it worked even for a weakling. So now
>I have learned a new trick!

I use one of these
https://www.discountkitchenwarehouse...jGp AodgC8AHQ

or

http://tinyurl.com/ok7cu6l

You put the lemon in cut side down and it sort of turns the skin
inside out when squeezing.

f the lemons are hige they won't fit.

JB

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>> "Julie Bove" > wrote in message
>> ...
>>>I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
>>>tongs to squeeze the juice out of a lemon half. He has the same silicone
>>>tipped tongs that I do. I think they are the Oxo Good grips. He did not
>>>put it at the tips of the tongs but smack in the middle of the handle
>>>parts, if you will. One squeeze and all of the juice came right out and
>>>quickly too! Then Sara tried it and she said it worked even for a
>>>weakling. So now I have learned a new trick!
>>
>>
>> I saw a tv cook do that, I tried it but it bent the tongs.
>
> Oh dear That just reminded me I need to buy some silicone tipped tongs!
> My metal ones could really mess up the grill thingy!

I like them but they can be cumbersome for some things. I had a bit of
trouble flipping the steaks with them.

"JBurns" > wrote in message
...
> On Thu, 26 Sep 2013 21:43:44 -0700, "Julie Bove"
> > wrote:
>
>>I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
>>tongs to squeeze the juice out of a lemon half. He has the same silicone
>>tipped tongs that I do. I think they are the Oxo Good grips. He did not
>>put it at the tips of the tongs but smack in the middle of the handle
>>parts,
>>if you will. One squeeze and all of the juice came right out and quickly
>>too! Then Sara tried it and she said it worked even for a weakling. So
>>now
>>I have learned a new trick!
>
> I use one of these
> https://www.discountkitchenwarehouse...jGp AodgC8AHQ
>
> or
>
> http://tinyurl.com/ok7cu6l
>
> You put the lemon in cut side down and it sort of turns the skin
> inside out when squeezing.
>
> f the lemons are hige they won't fit.

Have seen. I do have a juicer that works for any size citrus and works well
but is a pain to clean. Normally if I just need half of a lemon, I either
do it by hand or use my reamer. But now I will try the tongs.

"Julie Bove" > wrote in message
...

>> Oh dear That just reminded me I need to buy some silicone tipped
>> tongs! My metal ones could really mess up the grill thingy!
>
> I like them but they can be cumbersome for some things. I had a bit of
> trouble flipping the steaks with them.


Along with this came 7 very small wooden spatulas. They might help the
tongs to flip the steaks over. They are useless on their own.

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

Julie Bove wrote:
>
> "Ophelia" wrote:

> > Oh dear That just reminded me I need to buy some silicone tipped tongs!
> > My metal ones could really mess up the grill thingy!
>
> I like them but they can be cumbersome for some things. I had a bit of
> trouble flipping the steaks with them.

LOL! Try a fork then next time.
And btw, next time you cook steak for your husband only, don't use
olive oil. It's very good for some cooking but people seem to over-use
it now. I'm sure the only reason he liked the steak was because the
steak juice thankfully overpowered that olive oil taste.

G.

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>
>>> Oh dear That just reminded me I need to buy some silicone tipped
>>> tongs! My metal ones could really mess up the grill thingy!
>>
>> I like them but they can be cumbersome for some things. I had a bit of
>> trouble flipping the steaks with them.
>
>
> Along with this came 7 very small wooden spatulas. They might help the
> tongs to flip the steaks over. They are useless on their own.

7? Hmmm...

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "Ophelia" wrote:
>
>> > Oh dear That just reminded me I need to buy some silicone tipped
>> > tongs!
>> > My metal ones could really mess up the grill thingy!
>>
>> I like them but they can be cumbersome for some things. I had a bit of
>> trouble flipping the steaks with them.
>
> LOL! Try a fork then next time.
> And btw, next time you cook steak for your husband only, don't use
> olive oil. It's very good for some cooking but people seem to over-use
> it now. I'm sure the only reason he liked the steak was because the
> steak juice thankfully overpowered that olive oil taste.
>
> G.

I thought you were not supposed to use a fork on meat? I thought it allowed
the juices to come out? And I always use olive oil.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>
>>>> Oh dear That just reminded me I need to buy some silicone tipped
>>>> tongs! My metal ones could really mess up the grill thingy!
>>>
>>> I like them but they can be cumbersome for some things. I had a bit of
>>> trouble flipping the steaks with them.
>>
>>
>> Along with this came 7 very small wooden spatulas. They might help the
>> tongs to flip the steaks over. They are useless on their own.
>
> 7? Hmmm...

lol yep and they can be bought separately!

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

Julie Bove wrote:
>
> I thought you were not supposed to use a fork on meat? I thought it allowed
> the juices to come out?

You only use the fork on the edge to flip a steak. no worries.

> And I always use olive oil.

That's just wrong. Don't be a Rachael Ray that uses it for every
single thing she cooks. Olive oil is good for some things but a
neutral oil is good too for many things.

I would NEVER use olive oil for cooking a steak....or for cooking
scrambled eggs like some people do. UCK!

G.

"Gary" > wrote in message ...

> I would NEVER use olive oil for cooking a steak....or for cooking
> scrambled eggs like some people do. UCK!

Butter for scrambled eggs here


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

On Thu, 26 Sep 2013 21:43:44 -0700, "Julie Bove"
> wrote:

> I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
> tongs to squeeze the juice out of a lemon half. He has the same silicone
> tipped tongs that I do. I think they are the Oxo Good grips. He did not
> put it at the tips of the tongs but smack in the middle of the handle parts,
> if you will. One squeeze and all of the juice came right out and quickly
> too! Then Sara tried it and she said it worked even for a weakling. So now
> I have learned a new trick!

Great idea! Thanks for sharing.

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

On Thu, 26 Sep 2013 22:33:25 -0700, "Cheri" >
wrote:

> "Julie Bove" > wrote in message
> ...
> >I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
> >tongs to squeeze the juice out of a lemon half. He has the same silicone
> >tipped tongs that I do. I think they are the Oxo Good grips. He did not
> >put it at the tips of the tongs but smack in the middle of the handle
> >parts, if you will. One squeeze and all of the juice came right out and
> >quickly too! Then Sara tried it and she said it worked even for a
> >weakling. So now I have learned a new trick!
>
>
> I saw a tv cook do that, I tried it but it bent the tongs.
>
I won't try it with my cheap Target tongs then, I'll use the heftier
one. Thanks.

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

Ophelia wrote:
>
> "Gary" > wrote in message ...
>
> > I would NEVER use olive oil for cooking a steak....or for cooking
> > scrambled eggs like some people do. UCK!
>
> Butter for scrambled eggs here

ME TOO! Butter for scrambled and fried eggs. I do brown the butter
in the pan first though.

G.

On Fri, 27 Sep 2013 13:52:55 -0400, Gary > wrote:

> Ophelia wrote:
> >
> > "Gary" > wrote in message ...
> >
> > > I would NEVER use olive oil for cooking a steak....or for cooking
> > > scrambled eggs like some people do. UCK!
> >
> > Butter for scrambled eggs here
>
> ME TOO! Butter for scrambled and fried eggs. I do brown the butter
> in the pan first though.
>
Not me - no brown whatsoever for my eggs. A little in the pan just so
the eggs will slip around easily and then another pat in them that
melts while they are scrambled. Oh, yum!

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

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>> "Julie Bove" > wrote in message
>> ...
>>>I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
>>>tongs to squeeze the juice out of a lemon half. He has the same silicone
>>>tipped tongs that I do. I think they are the Oxo Good grips. He did not
>>>put it at the tips of the tongs but smack in the middle of the handle
>>>parts, if you will. One squeeze and all of the juice came right out and
>>>quickly too! Then Sara tried it and she said it worked even for a
>>>weakling. So now I have learned a new trick!
>>
>>
>> I saw a tv cook do that, I tried it but it bent the tongs.
>
> I am pretty sure that the tongs Angela got me for Christmas are the same
> ones as he had. I used them tonight and they seem very sturdy. I have
> numerous pairs leftover from a birthday party where we served a Chinese
> lunch but they are the cheap all metal kind. Pretty sure they would bend.


I bought mine from the supermarket for around 5 bucks each, so they're
probably not hugely sturdy but I've never had a problem with lifting,
turning, etc. just didn't work well for the lemon.

Cheri

"sf" > wrote in message
news
> On Thu, 26 Sep 2013 22:33:25 -0700, "Cheri" >
> wrote:
>
>> "Julie Bove" > wrote in message
>> ...
>> >I am watching a show with Ming Tsai and Sara Moulton. Ming just used
>> >his
>> >tongs to squeeze the juice out of a lemon half. He has the same
>> >silicone
>> >tipped tongs that I do. I think they are the Oxo Good grips. He did
>> >not
>> >put it at the tips of the tongs but smack in the middle of the handle
>> >parts, if you will. One squeeze and all of the juice came right out and
>> >quickly too! Then Sara tried it and she said it worked even for a
>> >weakling. So now I have learned a new trick!
>>
>>
>> I saw a tv cook do that, I tried it but it bent the tongs.
>>
> I won't try it with my cheap Target tongs then, I'll use the heftier
> one. Thanks.

That would be a good plan, mine were cheap from the supermarket bought years
ago.

Cheri

On 9/27/2013 1:33 AM, Cheri wrote:
> "Julie Bove" > wrote in message
> ...
>> I am watching a show with Ming Tsai and Sara Moulton. Ming just used
>> his tongs to squeeze the juice out of a lemon half. He has the same
>> silicone tipped tongs that I do. I think they are the Oxo Good
>> grips. He did not put it at the tips of the tongs but smack in the
>> middle of the handle parts, if you will. One squeeze and all of the
>> juice came right out and quickly too! Then Sara tried it and she said
>> it worked even for a weakling. So now I have learned a new trick!
>
>
> I saw a tv cook do that, I tried it but it bent the tongs.
>
> Cheri

I don't understand the reason for using tongs to squeeze the juice out
of half a lemon. It's just another thing someone saw a chef do on
television, therefore everyone should do it. I have slight arthritis in
my hands but I'm capable of squeezing juice out of a lemon with them. I
never saw the need for a lemon reamer, either.

Jill

On 9/27/2013 12:21 PM, Gary wrote:
> Julie Bove wrote:
>>
>> I thought you were not supposed to use a fork on meat? I thought it allowed
>> the juices to come out?
>
> You only use the fork on the edge to flip a steak. no worries.
>
>> And I always use olive oil.
>
> That's just wrong. Don't be a Rachael Ray that uses it for every
> single thing she cooks. Olive oil is good for some things but a
> neutral oil is good too for many things.
>
Oil on a good steak doesn't make sense anyway, unless it is a really
poor steak. Even then... most likely not olive oil.

> I would NEVER use olive oil for cooking a steak....or for cooking
> scrambled eggs like some people do. UCK!
>
> G.
>
I'm with you there. Olive oil for cooking scrambled eggs? A bit of
butter, yes. Others MMV but I won't be using OO for eggs.

Jill

On 9/27/2013 12:59 PM, Ophelia wrote:
>
>
> "Gary" > wrote in message
> ...
>
>> I would NEVER use olive oil for cooking a steak....or for cooking
>> scrambled eggs like some people do. UCK!
>
> Butter for scrambled eggs here
>
>
Same here! Just a dab enough butter to coat the pan so the eggs don't
stick.

Jill

On Fri, 27 Sep 2013 15:14:01 -0400, jmcquown >
wrote:

> On 9/27/2013 1:33 AM, Cheri wrote:
> > "Julie Bove" > wrote in message
> > ...
> >> I am watching a show with Ming Tsai and Sara Moulton. Ming just used
> >> his tongs to squeeze the juice out of a lemon half. He has the same
> >> silicone tipped tongs that I do. I think they are the Oxo Good
> >> grips. He did not put it at the tips of the tongs but smack in the
> >> middle of the handle parts, if you will. One squeeze and all of the
> >> juice came right out and quickly too! Then Sara tried it and she said
> >> it worked even for a weakling. So now I have learned a new trick!
> >
> >
> > I saw a tv cook do that, I tried it but it bent the tongs.
> >
> > Cheri
>
> I don't understand the reason for using tongs to squeeze the juice out
> of half a lemon. It's just another thing someone saw a chef do on
> television, therefore everyone should do it. I have slight arthritis in
> my hands but I'm capable of squeezing juice out of a lemon with them. I
> never saw the need for a lemon reamer, either.
>
You have stronger hands than a lot of people then. Most of the time,
my lemons aren't the juiciest even after microwaving. I usually use a
juicer (for lack of a better word) but the tong trick sounds like it
might work for me.

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

On 9/27/2013 2:12 PM, sf wrote:
> On Fri, 27 Sep 2013 13:52:55 -0400, Gary > wrote:
>
>> Ophelia wrote:
>>>
>>> "Gary" > wrote in message ...
>>>
>>>> I would NEVER use olive oil for cooking a steak....or for cooking
>>>> scrambled eggs like some people do. UCK!
>>>
>>> Butter for scrambled eggs here
>>
>> ME TOO! Butter for scrambled and fried eggs. I do brown the butter
>> in the pan first though.
>>
> Not me - no brown whatsoever for my eggs. A little in the pan just so
> the eggs will slip around easily and then another pat in them that
> melts while they are scrambled. Oh, yum!
>
No browned butter here, either. Just a pat melted to coat the pan and
hot enough to gently coat the eggs. I don't add additional butter to
scrambed eggs, either. I'm sure it's delicious, just not something I
do. If I have a block of good cheese I'll occasionally grate some in at
the point where you probably add that little extra butter.

Jill

On 9/27/2013 3:22 PM, sf wrote:
> On Fri, 27 Sep 2013 15:14:01 -0400, jmcquown >
> wrote:
>
>>
>> I don't understand the reason for using tongs to squeeze the juice out
>> of half a lemon. It's just another thing someone saw a chef do on
>> television, therefore everyone should do it. I have slight arthritis in
>> my hands but I'm capable of squeezing juice out of a lemon with them. I
>> never saw the need for a lemon reamer, either.
>>
> You have stronger hands than a lot of people then. Most of the time,
> my lemons aren't the juiciest even after microwaving. I usually use a
> juicer (for lack of a better word) but the tong trick sounds like it
> might work for me.
>
If it works for you (or anyone else) it works. No, I don't necessarily
have strong hands. I don't buy and store a lot of lemons. I never buy
them unless I have a specific dish in mind. Then they'll be used within
a couple of days. I've never even thought about microwaving a lemon.

Jill

On Friday, September 27, 2013 3:22:43 PM UTC-4, sf wrote:
>
> You have stronger hands than a lot of people then. Most of the time,
> my lemons aren't the juiciest even after microwaving. I usually use a
> juicer (for lack of a better word) but the tong trick sounds like it
> might work for me.
>
Try rolling the lemon with pressure on a flat
surface before you cut and squeeze. Makes it
much easier.

On Fri, 27 Sep 2013 15:17:32 -0400, jmcquown >
wrote:

>On 9/27/2013 12:21 PM, Gary wrote:
>> Julie Bove wrote:
>>>
>>> I thought you were not supposed to use a fork on meat? I thought it allowed
>>> the juices to come out?
>>
>> You only use the fork on the edge to flip a steak. no worries.
>>
>>> And I always use olive oil.
>>
>> That's just wrong. Don't be a Rachael Ray that uses it for every
>> single thing she cooks. Olive oil is good for some things but a
>> neutral oil is good too for many things.
>>
>Oil on a good steak doesn't make sense anyway, unless it is a really
>poor steak. Even then... most likely not olive oil.
>
>> I would NEVER use olive oil for cooking a steak....or for cooking
>> scrambled eggs like some people do. UCK!
>>
>> G.
>>
>I'm with you there. Olive oil for cooking scrambled eggs? A bit of
>butter, yes. Others MMV but I won't be using OO for eggs.
>
>Jill

I use butter for fried eggs but for a potato fritatta I use half
butter/half olive oil.
I fry steak in olive oil all the time, pork chops, burgers, chicken
cutlets too. In fact when I grind beef I remove a goodly portion of
beef fat and then coat the cut beef with olive oil, reduces the
choleterol, lubes the grinder for a better grind, and in no way alters
the flavor.

On Thursday, September 26, 2013 11:43:44 PM UTC-5, Julie Bove wrote:
> I am watching a show with Ming Tsai and Sara Moulton. Ming just used his
>
> tongs to squeeze the juice out of a lemon half. He has the same silicone
>
> tipped tongs that I do. I think they are the Oxo Good grips. He did not
>
> put it at the tips of the tongs but smack in the middle of the handle parts,
>
> if you will. One squeeze and all of the juice came right out and quickly
>
> too! Then Sara tried it and she said it worked even for a weakling. So now
>
> I have learned a new trick!

I can't wait until you see the new Charmin commercial...

On Friday, September 27, 2013 7:53:45 AM UTC-5, Julie Bove wrote:
> "Gary" > wrote in message ...
>
> > Julie Bove wrote:
>
> >>
>
> >> "Ophelia" wrote:
>
> >
>
> >> > Oh dear That just reminded me I need to buy some silicone tipped
>
> >> > tongs!
>
> >> > My metal ones could really mess up the grill thingy!
>
> >>
>
> >> I like them but they can be cumbersome for some things. I had a bit of
>
> >> trouble flipping the steaks with them.
>
> >
>
> > LOL! Try a fork then next time.
>
> > And btw, next time you cook steak for your husband only, don't use
>
> > olive oil. It's very good for some cooking but people seem to over-use
>
> > it now. I'm sure the only reason he liked the steak was because the
>
> > steak juice thankfully overpowered that olive oil taste.
>
> >
>
> > G.
>
>
>
> I thought you were not supposed to use a fork on meat? I thought it allowed
>
> the juices to come out? And I always use olive oil.

Wrong. Wrong. Wrong.

"Brooklyn1" > wrote in message
...
> On Fri, 27 Sep 2013 15:17:32 -0400, jmcquown >
> wrote:
>
>>On 9/27/2013 12:21 PM, Gary wrote:
>>> Julie Bove wrote:
>>>>
>>>> I thought you were not supposed to use a fork on meat? I thought it
>>>> allowed
>>>> the juices to come out?
>>>
>>> You only use the fork on the edge to flip a steak. no worries.
>>>
>>>> And I always use olive oil.
>>>
>>> That's just wrong. Don't be a Rachael Ray that uses it for every
>>> single thing she cooks. Olive oil is good for some things but a
>>> neutral oil is good too for many things.
>>>
>>Oil on a good steak doesn't make sense anyway, unless it is a really
>>poor steak. Even then... most likely not olive oil.
>>
>>> I would NEVER use olive oil for cooking a steak....or for cooking
>>> scrambled eggs like some people do. UCK!
>>>
>>> G.
>>>
>>I'm with you there. Olive oil for cooking scrambled eggs? A bit of
>>butter, yes. Others MMV but I won't be using OO for eggs.
>>
>>Jill
>
> I use butter for fried eggs but for a potato fritatta I use half
> butter/half olive oil.
> I fry steak in olive oil all the time, pork chops, burgers, chicken
> cutlets too. In fact when I grind beef I remove a goodly portion of
> beef fat and then coat the cut beef with olive oil, reduces the
> choleterol, lubes the grinder for a better grind, and in no way alters
> the flavor.

I use olive oil a lot too but never thought of coating my ground meat!

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

On Friday, September 27, 2013 1:12:39 PM UTC-5, sf wrote:
> On Fri, 27 Sep 2013 13:52:55 -0400, Gary > wrote:
>
>
>
> > Ophelia wrote:
>
> > >
>
> > > "Gary" > wrote in message ...
>
> > >
>
> > > > I would NEVER use olive oil for cooking a steak....or for cooking
>
> > > > scrambled eggs like some people do. UCK!
>
> > >
>
> > > Butter for scrambled eggs here
>
> >
>
> > ME TOO! Butter for scrambled and fried eggs. I do brown the butter
>
> > in the pan first though.
>
> >
>
> Not me - no brown whatsoever for my eggs. A little in the pan just so
>
> the eggs will slip around easily and then another pat in them that
>
> melts while they are scrambled. Oh, yum!

Oh, yuck.

On Friday, September 27, 2013 2:23:46 PM UTC-5, jmcquown wrote:
> On 9/27/2013 2:12 PM, sf wrote:
>
> > On Fri, 27 Sep 2013 13:52:55 -0400, Gary > wrote:
>
> >
>
> >> Ophelia wrote:
>
> >>>
>
> >>> "Gary" > wrote in message ...
>
> >>>
>
> >>>> I would NEVER use olive oil for cooking a steak....or for cooking
>
> >>>> scrambled eggs like some people do. UCK!
>
> >>>
>
> >>> Butter for scrambled eggs here
>
> >>
>
> >> ME TOO! Butter for scrambled and fried eggs. I do brown the butter
>
> >> in the pan first though.
>
> >>
>
> > Not me - no brown whatsoever for my eggs. A little in the pan just so
>
> > the eggs will slip around easily and then another pat in them that
>
> > melts while they are scrambled. Oh, yum!
>
> >
>
> No browned butter here, either. Just a pat melted to coat the pan and
>
> hot enough to gently coat the eggs. I don't add additional butter to
>
> scrambed eggs, either. I'm sure it's delicious, just not something I
>
> do. If I have a block of good cheese I'll occasionally grate some in at
>
> the point where you probably add that little extra butter.
>

Is that the breakfast you cook after ****ing someone else's husband? And hen brag about it on the internet? Good for you, you smelly crotch.

On Fri, 27 Sep 2013 17:59:12 +0100, Ophelia wrote:

> Butter for scrambled eggs here

Butter here, too, or occasionally bacon or sausage drippings.

Tara

On 9/27/2013 4:08 PM, Ophelia wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> On Fri, 27 Sep 2013 15:17:32 -0400, jmcquown >
>> wrote:
>>
>>> On 9/27/2013 12:21 PM, Gary wrote:
>>>> Julie Bove wrote:
>>>>>
>>>>> I thought you were not supposed to use a fork on meat? I thought
>>>>> it allowed
>>>>> the juices to come out?
>>>>
>>>> You only use the fork on the edge to flip a steak. no worries.
>>>>
>>>>> And I always use olive oil.
>>>>
>>>> That's just wrong. Don't be a Rachael Ray that uses it for every
>>>> single thing she cooks. Olive oil is good for some things but a
>>>> neutral oil is good too for many things.
>>>>
>>> Oil on a good steak doesn't make sense anyway, unless it is a really
>>> poor steak. Even then... most likely not olive oil.
>>>
>>>> I would NEVER use olive oil for cooking a steak....or for cooking
>>>> scrambled eggs like some people do. UCK!
>>>>
>>>> G.
>>>>
>>> I'm with you there. Olive oil for cooking scrambled eggs? A bit of
>>> butter, yes. Others MMV but I won't be using OO for eggs.
>>>
>>> Jill
>>
>> I use butter for fried eggs but for a potato fritatta I use half
>> butter/half olive oil.
>> I fry steak in olive oil all the time, pork chops, burgers, chicken
>> cutlets too. In fact when I grind beef I remove a goodly portion of
>> beef fat and then coat the cut beef with olive oil, reduces the
>> choleterol, lubes the grinder for a better grind, and in no way alters
>> the flavor.
>
> I use olive oil a lot too but never thought of coating my ground meat!
>
I wouldn't think of it. But then, I don't live in fear of fat when
grinding meat. When I first started grinding beef I looked for fairly
fatty chuck roasts.

I'm not saying I've never browned or sauteed anything in half olive
oil/half butter. Yes, I have. But I don't use olive oil to replace
natural fat when cooking cuts of beef or pork.

Jill

"jmcquown" > wrote in message
...
> On 9/27/2013 4:08 PM, Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> On Fri, 27 Sep 2013 15:17:32 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/27/2013 12:21 PM, Gary wrote:
>>>>> Julie Bove wrote:
>>>>>>
>>>>>> I thought you were not supposed to use a fork on meat? I thought
>>>>>> it allowed
>>>>>> the juices to come out?
>>>>>
>>>>> You only use the fork on the edge to flip a steak. no worries.
>>>>>
>>>>>> And I always use olive oil.
>>>>>
>>>>> That's just wrong. Don't be a Rachael Ray that uses it for every
>>>>> single thing she cooks. Olive oil is good for some things but a
>>>>> neutral oil is good too for many things.
>>>>>
>>>> Oil on a good steak doesn't make sense anyway, unless it is a really
>>>> poor steak. Even then... most likely not olive oil.
>>>>
>>>>> I would NEVER use olive oil for cooking a steak....or for cooking
>>>>> scrambled eggs like some people do. UCK!
>>>>>
>>>>> G.
>>>>>
>>>> I'm with you there. Olive oil for cooking scrambled eggs? A bit of
>>>> butter, yes. Others MMV but I won't be using OO for eggs.
>>>>
>>>> Jill
>>>
>>> I use butter for fried eggs but for a potato fritatta I use half
>>> butter/half olive oil.
>>> I fry steak in olive oil all the time, pork chops, burgers, chicken
>>> cutlets too. In fact when I grind beef I remove a goodly portion of
>>> beef fat and then coat the cut beef with olive oil, reduces the
>>> choleterol, lubes the grinder for a better grind, and in no way alters
>>> the flavor.
>>
>> I use olive oil a lot too but never thought of coating my ground meat!
>>
> I wouldn't think of it. But then, I don't live in fear of fat when
> grinding meat. When I first started grinding beef I looked for fairly
> fatty chuck roasts.
>
> I'm not saying I've never browned or sauteed anything in half olive
> oil/half butter. Yes, I have. But I don't use olive oil to replace
> natural fat when cooking cuts of beef or pork.

I do think the natural fat gives a lot of flavour.
--
--
http://www.helpforheroes.org.uk/shop/

On 9/27/2013 3:35 PM, Helpful person wrote:
> On Friday, September 27, 2013 3:22:43 PM UTC-4, sf wrote:
>>
>> You have stronger hands than a lot of people then. Most of the time,
>> my lemons aren't the juiciest even after microwaving. I usually use a
>> juicer (for lack of a better word) but the tong trick sounds like it
>> might work for me.
>>
> Try rolling the lemon with pressure on a flat
> surface before you cut and squeeze. Makes it
> much easier.
>
Indeed, *that* method has worked for me very well. As I mentioned
before, I don't buy and store a lot of lemons for any length of time. I
buy them when I have a specific recipe in mind.

However, I have tried rolling them on a flat surface. Lots of juice and
very little pressure needed.

Jill

On 9/27/2013 4:08 PM, Ophelia wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> On Fri, 27 Sep 2013 15:17:32 -0400, jmcquown >
>> wrote:
>>
>>> On 9/27/2013 12:21 PM, Gary wrote:
>>>> Julie Bove wrote:
>>>>>
>>>>> I thought you were not supposed to use a fork on meat? I thought
>>>>> it allowed
>>>>> the juices to come out?
>>>>
>>>> You only use the fork on the edge to flip a steak. no worries.
>>>>
>>>>> And I always use olive oil.
>>>>
>>>> That's just wrong. Don't be a Rachael Ray that uses it for every
>>>> single thing she cooks. Olive oil is good for some things but a
>>>> neutral oil is good too for many things.
>>>>
>>> Oil on a good steak doesn't make sense anyway, unless it is a really
>>> poor steak. Even then... most likely not olive oil.
>>>
>>>> I would NEVER use olive oil for cooking a steak....or for cooking
>>>> scrambled eggs like some people do. UCK!
>>>>
>>>> G.
>>>>
>>> I'm with you there. Olive oil for cooking scrambled eggs? A bit of
>>> butter, yes. Others MMV but I won't be using OO for eggs.
>>>
>>> Jill
>>
>> I use butter for fried eggs but for a potato fritatta I use half
>> butter/half olive oil.
>> I fry steak in olive oil all the time, pork chops, burgers, chicken
>> cutlets too. In fact when I grind beef I remove a goodly portion of
>> beef fat and then coat the cut beef with olive oil, reduces the
>> choleterol, lubes the grinder for a better grind, and in no way alters
>> the flavor.
>
> I use olive oil a lot too but never thought of coating my ground meat!
>
Is extra virgin, flavorful olive oil really a good choice for steak?
Perhaps plain, low taste, cheap oil might be better.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 9/27/2013 4:08 PM, Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> On Fri, 27 Sep 2013 15:17:32 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/27/2013 12:21 PM, Gary wrote:
>>>>> Julie Bove wrote:
>>>>>>
>>>>>> I thought you were not supposed to use a fork on meat? I thought
>>>>>> it allowed
>>>>>> the juices to come out?
>>>>>
>>>>> You only use the fork on the edge to flip a steak. no worries.
>>>>>
>>>>>> And I always use olive oil.
>>>>>
>>>>> That's just wrong. Don't be a Rachael Ray that uses it for every
>>>>> single thing she cooks. Olive oil is good for some things but a
>>>>> neutral oil is good too for many things.
>>>>>
>>>> Oil on a good steak doesn't make sense anyway, unless it is a really
>>>> poor steak. Even then... most likely not olive oil.
>>>>
>>>>> I would NEVER use olive oil for cooking a steak....or for cooking
>>>>> scrambled eggs like some people do. UCK!
>>>>>
>>>>> G.
>>>>>
>>>> I'm with you there. Olive oil for cooking scrambled eggs? A bit of
>>>> butter, yes. Others MMV but I won't be using OO for eggs.
>>>>
>>>> Jill
>>>
>>> I use butter for fried eggs but for a potato fritatta I use half
>>> butter/half olive oil.
>>> I fry steak in olive oil all the time, pork chops, burgers, chicken
>>> cutlets too. In fact when I grind beef I remove a goodly portion of
>>> beef fat and then coat the cut beef with olive oil, reduces the
>>> choleterol, lubes the grinder for a better grind, and in no way alters
>>> the flavor.
>>
>> I use olive oil a lot too but never thought of coating my ground meat!
>>
> Is extra virgin, flavorful olive oil really a good choice for steak?
> Perhaps plain, low taste, cheap oil might be better.

It's not something I have ever tried.

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

jmcquown wrote:
>
> I don't understand the reason for using tongs to squeeze the juice out
> of half a lemon. It's just another thing someone saw a chef do on
> television, therefore everyone should do it. I have slight arthritis in
> my hands but I'm capable of squeezing juice out of a lemon with them. I
> never saw the need for a lemon reamer, either.

I rarely squeeze lemon/lime halves... I slice those citrus into wedges
(quarters are easy to squeeze), and then no matter what I use the
juice for the squeezed wedges go in my glass... and later the used
wedge goes in my compost bucket... nothing wasted.