"notbob" > wrote in message
...
> On 2014-07-07, Dave Smith > wrote:
>
>> If it helps your problem as all.... the whites are whipped up to make
>> souffles light and air, but the yolks are also used to give it the rich
>> flavour.
>
> Sorry, Dave, but no food has ever been made richer by adding air.


He did say the whites make it light and airy and the yolks richer. Which it
does. But without eggs at all your souffle making experience will be pretty
dismal.



---
This email is free from viruses and malware because avast! Antivirus protection is active.
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On 2014-07-07 2:56 PM, notbob wrote:
> On 2014-07-07, Dave Smith > wrote:
>
>> If it helps your problem as all.... the whites are whipped up to make
>> souffles light and air, but the yolks are also used to give it the rich
>> flavour.
>
> Sorry, Dave, but no food has ever been made richer by adding air.

Try reading the last line again. Yolks give it the rich flavour.

On Mon, 7 Jul 2014 11:42:53 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 07 Jul 2014 11:03:45 -0400, jmcquown >
> > wrote:
> >
> >> On 7/7/2014 10:34 AM, notbob wrote:
> >> > On 2014-07-07, jmcquown > wrote:
> >> >
> >> >> large quantity of egg whites. I don't make souffles or meringues so I
> >> >> rarely need to separate eggs.
> >> >
> >> > I'm also no fan of egg whites, so if I need yolks I usually toss the
> >> > separated whites.
> >> >
> >> > nb
> >> >
> >> Some folks make egg white omelets. Sorry, but when I make an omelet I
> >> want the whole egg.
> >>
> >
> > Me too, but I will assume they avoid yolks because of the cholesterol.
> >
> > --
> > All you need is love. But a little chocolate now and then doesn't hurt.
>
> Egg white omelettes are for people who need to eat but hate the taste of
> food.
>
LOL - well IMO an egg white omelet is pretty nasty tasting, so it will
reinforce any negative thoughts about food (that's for sure).

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7 Jul 2014 18:55:11 GMT, notbob > wrote:

> >
> > "sf" > wrote in message
>
> >> Me too, but I will assume they avoid yolks because of the cholesterol.
>
> The whole cholesterol issue is all bull.

No making a judgment about if it's BS or not. Just saying why I think
they avoid yolks. I'd never heard of an egg white omelet before the
Jerry Seinfeld show made it famous. Same with General Tso's Chicken.
Both were totally unknown to me before I heard about them on a
television comedy show and my first reaction was "you made that up".
>


--
All you need is love. But a little chocolate now and then doesn't hurt.

On Mon, 07 Jul 2014 14:42:07 -0400, Ed Pawlowski > wrote:

> On 7/7/2014 5:08 AM, Julie Bove wrote:
> >
>
>
> > I don't think they had plastic water bottles back in 1973.
>
> Pepsi started using the4 2 liter bottle in 1970. Bottled water came
> sometime later IIRC.

Just saw an idea for growing carrots in a 2 liter bottle that would be
a nice window garden project for someone with kids. Of course, I'd
have to buy a 2 liter bottle of something or other first if I wanted
to do it myself. Oh, well.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 2014-07-07, Dave Smith > wrote:

> Try reading the last line again. Yolks give it the rich flavour.

Try reading all of my post. I don't eat air! End of story.

nb

On Sun, 06 Jul 2014 21:55:08 -0700, sf > wrote:

>On Sun, 6 Jul 2014 18:45:45 -0700, "Paul M. Cook" >
>wrote:
>
>>
>> "Doris Night" > wrote in message
>> ...
>> > On Sun, 6 Jul 2014 12:14:15 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>It's cute. Probably won't work with a lot of store bought commercial eggs
>> >>as the yolks are just too weak to stay together. Farm raised fresh eggs
>> >>or
>> >>high quality free range fed natural food would work. Trouble is, you mess
>> >>up one yolk and you're screwed. With the three bowl method you only lose
>> >>one egg.
>> >
>> > Ah, yes. Alton Brown's "quarantine" method for separating eggs. I
>> > always do it that way.
>>
>> Much as I like AB he didn't come up with that one.
>>
>>
>Agree. It was old when he decided to parrot it as his own.

I'd actually never heard of the quarantine method until I saw him do
it on TV one day. I figured it was a very old method for keeping yolks
and whites separate, though. It makes infinite sense.

Doris

On Sunday, July 6, 2014 12:26:46 AM UTC-6, Julie Bove wrote:
> I have never seen this technique before. Hope the link works here.
>
>
>
> https://www.facebook.com/photo.php?v...031594&fref=nf

Mother had a special spoon which worked fine. The yolk went in the center then a moat where the white fell through to the bowl below and then a circle of metal.

On Monday, July 7, 2014 8:45:50 PM UTC-5, Roy wrote:
>
> Mother had a special spoon which worked fine. The yolk went in the center then a moat where the white fell through to the bowl below and then a circle of metal.
>
>
If a person has trouble separating whites from yolks by passing them back and forth between the two halves of the shell they can us a plain old slotted spoon. Break the egg into the spoon, gently shake until the whites fall into a bowl placed beneath the spoon.

On Monday, July 7, 2014 8:21:31 PM UTC-6, wrote:
> On Monday, July 7, 2014 8:45:50 PM UTC-5, Roy wrote:
>
> >
>
> > Mother had a special spoon which worked fine. The yolk went in the center then a moat where the white fell through to the bowl below and then a circle of metal.
>
> >
>
> >
>
> If a person has trouble separating whites from yolks by passing them back and forth between the two halves of the shell they can us a plain old slotted spoon. Break the egg into the spoon, gently shake until the whites fall into a bowl placed beneath the spoon.

Or purse your lips and suck the yolk out of the white and drop it in a bowl.. Lots of ways to accomplish the same task.

"jmcquown" > wrote in message
...
> On 7/7/2014 5:08 AM, Julie Bove wrote:
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sun, 6 Jul 2014 18:45:45 -0700, "Paul M. Cook" >
>>>> wrote:
>>>>
>>>>>
>>>>> "Doris Night" > wrote in message
>>>>> ...
>>>>> > On Sun, 6 Jul 2014 12:14:15 -0700, "Paul M. Cook" >
>>>>> > wrote:
>>>>> >
>>>>> >>It's cute. Probably won't work with a lot of store bought
>>>>> commercial >>eggs
>>>>> >>as the yolks are just too weak to stay together. Farm raised
>>>>> fresh >>eggs
>>>>> >>or
>>>>> >>high quality free range fed natural food would work. Trouble is,
>>>>> you >>mess
>>>>> >>up one yolk and you're screwed. With the three bowl method you
>>>>> only >>lose
>>>>> >>one egg.
>>>>> >
>>>>> > Ah, yes. Alton Brown's "quarantine" method for separating eggs. I
>>>>> > always do it that way.
>>>>>
>>>>> Much as I like AB he didn't come up with that one.
>>>>>
>>>>>
>>>> Agree. It was old when he decided to parrot it as his own.
>>>
>>>
>>> Did he parrot it as his own? Or is it just your irrational hatred for
>>> the man speaking? I learned the technique from Dame Julia in 1973.
>>> It was taught in French cooking schools years before that. AB has
>>> never staked claim to things he did not invent.
>>
>> I don't think they had plastic water bottles back in 1973.
>
> They are no longer talking about the water bottle method, the thread
> drifted to a three bowl method:
>
> https://www.youtube.com/watch?v=0Kqx9uLEDM0

Okay then.

"Cheri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>
>> They are no longer talking about the water bottle method, the thread
>> drifted to a three bowl method:
>>
>> https://www.youtube.com/watch?v=0Kqx9uLEDM0
>>
>> Jill
>
> Seems like a huge waste of time to me. Clean hands and moving egg back and
> forth between hands over bowl always works for me. :-)

I just put it back and forth from shell to shell. Yes, there is a chance of
piercing the yolk when you do this. I think I did that once as a kid. We
needed 6 whites for the cookies that Angela made. I showed her this method.
Worked like a dream. And your hands don't get messy when you do it that
way.

"jmcquown" > wrote in message
...
> On 7/7/2014 8:20 AM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>> They are no longer talking about the water bottle method, the thread
>>> drifted to a three bowl method:
>>>
>>> https://www.youtube.com/watch?v=0Kqx9uLEDM0
>>>
>>> Jill
>>
>> Seems like a huge waste of time to me. Clean hands and moving egg back
>> and forth between hands over bowl always works for me. :-)
>>
>> Cheri
>
> Also lots of bowls to wash. I suppose it makes sense if you need a
> large quantity of egg whites. I don't make souffles or meringues so I
> rarely need to separate eggs.

I also don't get the point of the pinch bowls. Sure they are great for a
chef who is demonstrating because then they aren't taking the time to
measure everything out in front of you. But for the home cook? Just more
stuff to wash.

Sometimes I will prep stuff ahead of time but I usually just put it in a
plastic bag.

"sf" > wrote in message
...
> On 7 Jul 2014 18:55:11 GMT, notbob > wrote:
>
>> >
>> > "sf" > wrote in message
>>
>> >> Me too, but I will assume they avoid yolks because of the cholesterol.
>>
>> The whole cholesterol issue is all bull.
>
> No making a judgment about if it's BS or not. Just saying why I think
> they avoid yolks. I'd never heard of an egg white omelet before the
> Jerry Seinfeld show made it famous. Same with General Tso's Chicken.
> Both were totally unknown to me before I heard about them on a
> television comedy show and my first reaction was "you made that up".
>>
I think it is fat that they fear and not cholesterol since the cholesterol
that you eat doesn't really affect your cholesterol levels.

I was using only egg whites back in the 80's. I had a severe fear of fat
and the only fat I ate came in the form of nuts because they had protein in
them. I suspect that the "fat free" cheese I was buying, really wasn't. It
tasted damned good and didn't have an odd texture. I can't remember the
brand. I bought it at QFC and it was made locally but I haven't seen it
around since that 2 year or so period when I was on that strict diet.

I have read the story of General Tso's chicken. I am spoiled. Too many
visits to the International District in Seattle where I got authentic
Chinese food. Most of what they sell around in this area is anything but.
Just not my cup of tea. I know you can get the real thing in your area too.
And I did. I always look at the menu before I get Chinese food.

On 7/7/2014 4:06 PM, sf wrote:
> On 7 Jul 2014 18:55:11 GMT, notbob > wrote:
>
>>>
>>> "sf" > wrote in message
>>
>>>> Me too, but I will assume they avoid yolks because of the cholesterol.
>>
>> The whole cholesterol issue is all bull.
>
> No making a judgment about if it's BS or not. Just saying why I think
> they avoid yolks. I'd never heard of an egg white omelet before the
> Jerry Seinfeld show made it famous.

I guess I wasn't a rabid Seinfeld fan; I don't remember anything about
egg white omelets from the show. The Soup Nazi, yes.

I think I first read about egg white omelets in a 1980's 'Cooking Light'
magazine. Around that time my mother was told to avoid egg(yolks) due
to cholesterol issues so she started using Egg Beaters.

Jill

On 7/8/2014 2:16 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>>
>> Also lots of bowls to wash. I suppose it makes sense if you need a
>> large quantity of egg whites. I don't make souffles or meringues so I
>> rarely need to separate eggs.
>
> I also don't get the point of the pinch bowls. Sure they are great for
> a chef who is demonstrating because then they aren't taking the time to
> measure everything out in front of you. But for the home cook? Just
> more stuff to wash.
>
Pinch bowls? Do you mean a mise en place? It depends on what I'm
cooking but I do use a mise en place. It's part of the prep work. I
use small souffle cups filled with the ingredients (usually herbs and
spices) laid out ahead of time. Yes, it's more stuff to wash. But it
prevents you from getting halfway through cooking something and suddenly
realizing "Oh No! I'm out of [whatever]!" It pays to be prepared.

Jill

"sf" > wrote in message
...
> On Mon, 07 Jul 2014 14:42:07 -0400, Ed Pawlowski > wrote:
>
>> On 7/7/2014 5:08 AM, Julie Bove wrote:
>> >
>>
>>
>> > I don't think they had plastic water bottles back in 1973.
>>
>> Pepsi started using the4 2 liter bottle in 1970. Bottled water came
>> sometime later IIRC.
>
> Just saw an idea for growing carrots in a 2 liter bottle that would be
> a nice window garden project for someone with kids. Of course, I'd
> have to buy a 2 liter bottle of something or other first if I wanted
> to do it myself. Oh, well.
>
Angela needed a 2 liter bottle for a science project. The teacher told them
not to go out and buy one but we don't buy them nor do we know anyone else
who does. So I went out and bought one only to find out that it was the
wrong shape! Needed to have straight sides and bottom. So we had to go buy
something else. Can't remember what it was but it was on sale for 99 cents.

And then? One person in her group didn't bring a bottle. They were making
ecosystems. They had one of two things they could do. One was to use the
bottles but since the one kid didn't bring one and there were no extras, the
other three wasted money on buying bottles. Grrr...

I really wish when teachers are going to assign something like this be it a
baby food jar, egg carton or whatever, they could ask around and bring in a
few extras, even if it means having a student bring some in.

When she was in Pre-K, the kids all had to bring in a baby food jar. Who
has those unless they have a baby? At the time, we didn't know of any
babies. So I had to go buy a jar and throw out the food. And what happened
to it? It was filled with a mix of cinnamon and sugar and gifted to me for
Mother's Day. Oh hey! Nice thing to give to a diabetic! The idea was that
the kid would make mom some cinnamon toast.

"jmcquown" > wrote in message
...
> On 7/8/2014 2:16 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>>
>>> Also lots of bowls to wash. I suppose it makes sense if you need a
>>> large quantity of egg whites. I don't make souffles or meringues so I
>>> rarely need to separate eggs.
>>
>> I also don't get the point of the pinch bowls. Sure they are great for
>> a chef who is demonstrating because then they aren't taking the time to
>> measure everything out in front of you. But for the home cook? Just
>> more stuff to wash.
>>
> Pinch bowls? Do you mean a mise en place? It depends on what I'm cooking
> but I do use a mise en place. It's part of the prep work. I use small
> souffle cups filled with the ingredients (usually herbs and spices) laid
> out ahead of time. Yes, it's more stuff to wash. But it prevents you
> from getting halfway through cooking something and suddenly realizing "Oh
> No! I'm out of [whatever]!" It pays to be prepared.
>
> Jill

I don't know the term but apparently it is the same.

http://www.amazon.com/s?ie=UTF8&page...inch%20bowl s

I rarely run out of things. The celery seed was an oversight but it
wouldn't be a problem for me unless I was making something in the middle of
the night. There are plenty of grocery stores near me.

Only reason I had no celery seed was that I gave it away. I hadn't been
using it and out of sight out of mind. But I did have the celery salt so no
problem.

I can tell when I am running low on something and I will buy more.

If I had to measure everything out ahead of time like that, it would drive
me nuts!

"jmcquown" > wrote in message
...
> On 7/7/2014 4:06 PM, sf wrote:
>> On 7 Jul 2014 18:55:11 GMT, notbob > wrote:
>>
>>>>
>>>> "sf" > wrote in message
>>>
>>>>> Me too, but I will assume they avoid yolks because of the cholesterol.
>>>
>>> The whole cholesterol issue is all bull.
>>
>> No making a judgment about if it's BS or not. Just saying why I think
>> they avoid yolks. I'd never heard of an egg white omelet before the
>> Jerry Seinfeld show made it famous.
>
> I guess I wasn't a rabid Seinfeld fan; I don't remember anything about egg
> white omelets from the show. The Soup Nazi, yes.
>
> I think I first read about egg white omelets in a 1980's 'Cooking Light'
> magazine. Around that time my mother was told to avoid egg(yolks) due to
> cholesterol issues so she started using Egg Beaters.

I remember the soup Nazi, the sponge, the Pez, and George's finance dying
from the poisoned envelope. That's about it. I wasn't a fan of the show
and mainly only caught reruns when my MIL was watching it.

On Mon, 7 Jul 2014 23:16:40 -0700, "Julie Bove"
> wrote:

>
> "jmcquown" > wrote in message
> ...
> > On 7/7/2014 8:20 AM, Cheri wrote:
> >>
> >> Seems like a huge waste of time to me. Clean hands and moving egg back
> >> and forth between hands over bowl always works for me. :-)
> >>
> >> Cheri

I don't move it around when I use my hands, I just separate my fingers
and the white drops into the bowl.
> >
> > Also lots of bowls to wash. I suppose it makes sense if you need a
> > large quantity of egg whites. I don't make souffles or meringues so I
> > rarely need to separate eggs.
>
> I also don't get the point of the pinch bowls. Sure they are great for a
> chef who is demonstrating because then they aren't taking the time to
> measure everything out in front of you. But for the home cook? Just more
> stuff to wash.

Agree.
>
> Sometimes I will prep stuff ahead of time but I usually just put it in a
> plastic bag.

I have lots of flexible plastic mats and that's what I use if I don't
use a steel bowl (which I seem to have in every size known to man and
more than one of a couple sizes). Both are easy to wash and put away
quickly.

For me, mise en place all depends on what the end result will be.
Most of the things I cook can wait while I measure (if an exact amount
is needed), but if it's an item that takes more than a couple of
seconds to prepare and timing is important - it makes more sense to
get the prep done before starting. For instance a quick stir fry
can't wait for me to chop vegetables while I'm in the middle of
cooking it, but I have plenty of time to prep vegetables when I make a
stew.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Tue, 8 Jul 2014 03:57:51 -0700, "Julie Bove"
> wrote:

> When she was in Pre-K, the kids all had to bring in a baby food jar. Who
> has those unless they have a baby? At the time, we didn't know of any
> babies. So I had to go buy a jar and throw out the food. And what happened
> to it? It was filled with a mix of cinnamon and sugar and gifted to me for
> Mother's Day. Oh hey! Nice thing to give to a diabetic! The idea was that
> the kid would make mom some cinnamon toast.

Sounds like a young and clueless teacher. She could have used baggies
for that.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Tue, 8 Jul 2014 03:57:51 -0700, "Julie Bove"
> > wrote:
>
>> When she was in Pre-K, the kids all had to bring in a baby food jar. Who
>> has those unless they have a baby? At the time, we didn't know of any
>> babies. So I had to go buy a jar and throw out the food. And what
>> happened
>> to it? It was filled with a mix of cinnamon and sugar and gifted to me
>> for
>> Mother's Day. Oh hey! Nice thing to give to a diabetic! The idea was
>> that
>> the kid would make mom some cinnamon toast.
>
> Sounds like a young and clueless teacher. She could have used baggies
> for that.

You would think so.

sf wrote:
>
> Just saw an idea for growing carrots in a 2 liter bottle that would be
> a nice window garden project for someone with kids. Of course, I'd
> have to buy a 2 liter bottle of something or other first if I wanted
> to do it myself. Oh, well.

That doesn't sound worth bothering with if you want to grow food.

G.

Julie Bove wrote:
>
> and George's finance dying
> from the poisoned envelope.

That one cracked my up. heheh
I've been watching more of the show lately on reruns.

On 7/8/2014 6:02 AM, Julie Bove wrote:

> If I had to measure everything out ahead of time like that, it would
> drive me nuts!

I almost always measure out ingredients before starting a recipe and
find that a much better way to prepare something - at least for me.
Doing it without measuring out stuff would drive me nuts! (-:

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On Wed, 09 Jul 2014 10:40:19 -0400, Gary > wrote:

> sf wrote:
> >
> > Just saw an idea for growing carrots in a 2 liter bottle that would be
> > a nice window garden project for someone with kids. Of course, I'd
> > have to buy a 2 liter bottle of something or other first if I wanted
> > to do it myself. Oh, well.
>
> That doesn't sound worth bothering with if you want to grow food.
>

It's more of a visual project to do with kids than for growing enough
food to sustain you.


--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 09 Jul 2014 18:29:58 -0500, DreadfulBitch
> wrote:

>On 7/8/2014 6:02 AM, Julie Bove wrote:
>
>> If I had to measure everything out ahead of time like that, it would
>> drive me nuts!
>
>I almost always measure out ingredients before starting a recipe and
>find that a much better way to prepare something - at least for me.
>Doing it without measuring out stuff would drive me nuts! (-:

I always measure stuff out in advance, but I don't put everything in
individual bowls.

For stir-fry, I have a very large flat salad bowl, and I put the
prepared onions, peppers, celery, etc each in a separate pile in the
bowl.

When I need a lot of spices (like for a dry rub), I measure them out
into a single little dessert bow. I try to keep the spices separate so
I can eyeball whether I'm missing something.

Doris

"DreadfulBitch" > wrote in message
...
> On 7/8/2014 6:02 AM, Julie Bove wrote:
>
>> If I had to measure everything out ahead of time like that, it would
>> drive me nuts!
>
> I almost always measure out ingredients before starting a recipe and find
> that a much better way to prepare something - at least for me. Doing it
> without measuring out stuff would drive me nuts! (-:
>
> --
> DreadfulBitch

I like to measure out as I go.

Cheri