"dsi1" > wrote in message
...
> On 11/9/2014 4:05 PM, Dave Smith wrote:
>> On 2014-11-09 20:34, dsi1 wrote:
>>>
>>> I used to boil eggs to make egg salad. The perfect egg salad was very
>>> smooth and creamy and was a delicate yellow. I just loved it -
>>> unfortunately, nobody else in this family was much interested in it.
>>
>> I have to admit that it was never my favourite. It is not a matter of
>> hating egg salad or not liking it, just a matter of not being much
>> interested in it. I have only made egg salad maybe a half dozen times,
>> and half of those were to accompany smoked eel. AAFOF, I was at the
>> local Legion hall after the town Remembrance Day ceremony and they had a
>> variety of sandwiches. I had some ham salad, salmon salad, tuna salad,
>> but I passed on the egg salad. The odd thing is that when I eat them I
>> usually like them.
>
> Egg salad tends to be kind of rubbery because the eggs are overcooked. I
> like the eggs to be like soft custard and a light color i.e., I don't want
> the yolks to have a greenish-grey cast on the surface. I'm kinda picky
> about boiled eggs.

Me too Eggs into cold water, bring to boil and simmer for 6 minutes.
Under the cold tap for 4 minutes! Done


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

On 11/10/2014 5:59 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 11/9/2014 4:05 PM, Dave Smith wrote:
>>> On 2014-11-09 20:34, dsi1 wrote:
>>>>
>>>> I used to boil eggs to make egg salad. The perfect egg salad was very
>>>> smooth and creamy and was a delicate yellow. I just loved it -
>>>> unfortunately, nobody else in this family was much interested in it.
>>>
>>> I have to admit that it was never my favourite. It is not a matter of
>>> hating egg salad or not liking it, just a matter of not being much
>>> interested in it. I have only made egg salad maybe a half dozen times,
>>> and half of those were to accompany smoked eel. AAFOF, I was at the
>>> local Legion hall after the town Remembrance Day ceremony and they had a
>>> variety of sandwiches. I had some ham salad, salmon salad, tuna salad,
>>> but I passed on the egg salad. The odd thing is that when I eat them I
>>> usually like them.
>>
>> Egg salad tends to be kind of rubbery because the eggs are overcooked.
>> I like the eggs to be like soft custard and a light color i.e., I
>> don't want the yolks to have a greenish-grey cast on the surface. I'm
>> kinda picky about boiled eggs.
>
> Me too Eggs into cold water, bring to boil and simmer for 6 minutes.
> Under the cold tap for 4 minutes! Done
>
>

I've had a Nordic Ware microwave egg cooker for many years. It works
just about perfectly every time for making hard-boiled eggs; it
supposedly will do soft-boiled as well, but I have never tried it for
that. The only drawback is that it only does four eggs at a time.

http://www.amazon.com/Nordic-Ware-Mi...ave+egg+cooker

On Sunday, November 9, 2014 5:32:23 PM UTC-10, Ed Pawlowski wrote:
> On 11/9/2014 9:33 PM, dsi1 wrote:
>
> >
> > Egg salad tends to be kind of rubbery because the eggs are overcooked. I
> > like the eggs to be like soft custard and a light color i.e., I don't
> > want the yolks to have a greenish-grey cast on the surface. I'm kinda
> > picky about boiled eggs.
>
> OK, just don't overcook them. I know people that put them in a pot and
> boil them forever and get the results you describe. With proper timing
> you get perfect eggs every time.

I'm careful about that. It's those other people that are overcooking eggs. :-)

On Monday, November 10, 2014 1:06:11 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 11/9/2014 4:05 PM, Dave Smith wrote:
> >> On 2014-11-09 20:34, dsi1 wrote:
> >>>
> >>> I used to boil eggs to make egg salad. The perfect egg salad was very
> >>> smooth and creamy and was a delicate yellow. I just loved it -
> >>> unfortunately, nobody else in this family was much interested in it.
> >>
> >> I have to admit that it was never my favourite. It is not a matter of
> >> hating egg salad or not liking it, just a matter of not being much
> >> interested in it. I have only made egg salad maybe a half dozen times,
> >> and half of those were to accompany smoked eel. AAFOF, I was at the
> >> local Legion hall after the town Remembrance Day ceremony and they had a
> >> variety of sandwiches. I had some ham salad, salmon salad, tuna salad,
> >> but I passed on the egg salad. The odd thing is that when I eat them I
> >> usually like them.
> >
> > Egg salad tends to be kind of rubbery because the eggs are overcooked. I
> > like the eggs to be like soft custard and a light color i.e., I don't want
> > the yolks to have a greenish-grey cast on the surface. I'm kinda picky
> > about boiled eggs.
>
> Me too Eggs into cold water, bring to boil and simmer for 6 minutes.
> Under the cold tap for 4 minutes! Done
>
>
> --
> http://www.helpforheroes.org.uk/shop/

That's kind of a chore watching them eggs! I was working on a method of cooking perfect eggs in a rice cooker. I was doing OK but need to refine the technique. Unfortunately, I sorta lost interest... That's the breaks!

"Travis McGee" > wrote in message
...
> On 11/10/2014 5:59 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 11/9/2014 4:05 PM, Dave Smith wrote:
>>>> On 2014-11-09 20:34, dsi1 wrote:
>>>>>
>>>>> I used to boil eggs to make egg salad. The perfect egg salad was very
>>>>> smooth and creamy and was a delicate yellow. I just loved it -
>>>>> unfortunately, nobody else in this family was much interested in it.
>>>>
>>>> I have to admit that it was never my favourite. It is not a matter of
>>>> hating egg salad or not liking it, just a matter of not being much
>>>> interested in it. I have only made egg salad maybe a half dozen times,
>>>> and half of those were to accompany smoked eel. AAFOF, I was at the
>>>> local Legion hall after the town Remembrance Day ceremony and they had
>>>> a
>>>> variety of sandwiches. I had some ham salad, salmon salad, tuna salad,
>>>> but I passed on the egg salad. The odd thing is that when I eat them I
>>>> usually like them.
>>>
>>> Egg salad tends to be kind of rubbery because the eggs are overcooked.
>>> I like the eggs to be like soft custard and a light color i.e., I
>>> don't want the yolks to have a greenish-grey cast on the surface. I'm
>>> kinda picky about boiled eggs.
>>
>> Me too Eggs into cold water, bring to boil and simmer for 6 minutes.
>> Under the cold tap for 4 minutes! Done
>>
>>
>
> I've had a Nordic Ware microwave egg cooker for many years. It works just
> about perfectly every time for making hard-boiled eggs; it supposedly will
> do soft-boiled as well, but I have never tried it for that. The only
> drawback is that it only does four eggs at a time.
>
> http://www.amazon.com/Nordic-Ware-Mi...ave+egg+cooker

I had something similar and ended up giving it away. It took too much
space for me and I usually like to do 6 at one time

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

"dsi1" > wrote in message
...
> On Monday, November 10, 2014 1:06:11 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 11/9/2014 4:05 PM, Dave Smith wrote:
>> >> On 2014-11-09 20:34, dsi1 wrote:
>> >>>
>> >>> I used to boil eggs to make egg salad. The perfect egg salad was very
>> >>> smooth and creamy and was a delicate yellow. I just loved it -
>> >>> unfortunately, nobody else in this family was much interested in it.
>> >>
>> >> I have to admit that it was never my favourite. It is not a matter of
>> >> hating egg salad or not liking it, just a matter of not being much
>> >> interested in it. I have only made egg salad maybe a half dozen times,
>> >> and half of those were to accompany smoked eel. AAFOF, I was at the
>> >> local Legion hall after the town Remembrance Day ceremony and they had
>> >> a
>> >> variety of sandwiches. I had some ham salad, salmon salad, tuna salad,
>> >> but I passed on the egg salad. The odd thing is that when I eat them I
>> >> usually like them.
>> >
>> > Egg salad tends to be kind of rubbery because the eggs are overcooked.
>> > I
>> > like the eggs to be like soft custard and a light color i.e., I don't
>> > want
>> > the yolks to have a greenish-grey cast on the surface. I'm kinda picky
>> > about boiled eggs.
>>
>> Me too Eggs into cold water, bring to boil and simmer for 6 minutes.
>> Under the cold tap for 4 minutes! Done
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> That's kind of a chore watching them eggs!

Why do you need to watch them? I stick my timer on while I do something
else)

> I was working on a method of cooking perfect eggs in a rice cooker. I was
> doing OK but need to refine the technique. Unfortunately, I sorta lost
> interest... That's the breaks!

<g> Go on ... give my method a try and report back? ) I dare ya ;p


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

On Mon, 10 Nov 2014 08:05:18 -0400, wrote:

>On Mon, 10 Nov 2014 13:27:41 +1100, Jeßus > wrote:
>
>>On Sun, 09 Nov 2014 18:07:00 -0400, wrote:
>>
>>>On Sun, 09 Nov 2014 15:28:24 -0600, John Kuthe >
>>>wrote:
>>>>
>>>>Eggs are perhaps the best food in the world. Consider this:
>>>>everythting to make exactly one baby chick is in one egg. Everything!
>>>>
>>>>John Kuthe...
>>>
>>>Which was why, way back when, when they said eggs were dangerous, no
>>>more than two per week, I ignored the pundits.
>>
>>Two per week?!? LOL, they'd love me... I usually have four or five in
>>one sitting.
>>
>>>I would think it is far more risky to eat egg beaters than real
>>>eggs supplied courtesy of Mother Nature.
>>
>>Egg beaters? Is that some artificial facsimile of a real egg?
>
>http://blog.fooducate.com/2010/08/19...rol-confusion/

Oh god... can't believe some of the things they've come up with over
the years.

On Monday, November 10, 2014 7:55:23 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Monday, November 10, 2014 1:06:11 AM UTC-10, Ophelia wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > On 11/9/2014 4:05 PM, Dave Smith wrote:
> >> >> On 2014-11-09 20:34, dsi1 wrote:
> >> >>>
> >> >>> I used to boil eggs to make egg salad. The perfect egg salad was very
> >> >>> smooth and creamy and was a delicate yellow. I just loved it -
> >> >>> unfortunately, nobody else in this family was much interested in it.

"dsi1" > wrote in message
...
> On Monday, November 10, 2014 7:55:23 AM UTC-10, Ophelia wrote:
>> "dsi1" <> wrote in message
>> ...
>> > On Monday, November 10, 2014 1:06:11 AM UTC-10, Ophelia wrote:
>> >> "dsi1" > wrote in message
>> >> ...
>> >> > On 11/9/2014 4:05 PM, Dave Smith wrote:
>> >> >> On 2014-11-09 20:34, dsi1 wrote:
>> >> >>>
>> >> >>> I used to boil eggs to make egg salad. The perfect egg salad was
>> >> >>> very
>> >> >>> smooth and creamy and was a delicate yellow. I just loved it -
>> >> >>> unfortunately, nobody else in this family was much interested in
>> >> >>> it.
>> >> >>
>> >> >> I have to admit that it was never my favourite. It is not a matter
>> >> >> of
>> >> >> hating egg salad or not liking it, just a matter of not being much
>> >> >> interested in it. I have only made egg salad maybe a half dozen
>> >> >> times,
>> >> >> and half of those were to accompany smoked eel. AAFOF, I was at
>> >> >> the
>> >> >> local Legion hall after the town Remembrance Day ceremony and they
>> >> >> had
>> >> >> a
>> >> >> variety of sandwiches. I had some ham salad, salmon salad, tuna
>> >> >> salad,
>> >> >> but I passed on the egg salad. The odd thing is that when I eat
>> >> >> them I
>> >> >> usually like them.
>> >> >
>> >> > Egg salad tends to be kind of rubbery because the eggs are
>> >> > overcooked.
>> >> > I
>> >> > like the eggs to be like soft custard and a light color i.e., I
>> >> > don't
>> >> > want
>> >> > the yolks to have a greenish-grey cast on the surface. I'm kinda
>> >> > picky
>> >> > about boiled eggs.
>> >>
>> >> Me too Eggs into cold water, bring to boil and simmer for 6
>> >> minutes.
>> >> Under the cold tap for 4 minutes! Done
>> >>
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> > That's kind of a chore watching them eggs!
>>
>> Why do you need to watch them? I stick my timer on while I do something
>> else)
>>
>> > I was working on a method of cooking perfect eggs in a rice cooker. I
>> > was
>> > doing OK but need to refine the technique. Unfortunately, I sorta lost
>> > interest... That's the breaks!
>>
>> <g> Go on ... give my method a try and report back? ) I dare ya ;p
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> A couple of years ago, I was on a quest for the perfect egg salad. Once I
> get on these things, I don't get off till the destination is reached. As
> it goes, I now carry a great timer app in my pocket all the time so this
> should be a piece of cake. Anyway, I'll let you know if try out your
> method. Thanks!



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

On Tuesday, November 4, 2014 5:42:58 PM UTC-5, Travis McGee wrote:
> http://www.slate.com/blogs/moneybox/...y_see_how.html
>
> Nov. 4 2014 2:49 PM
> McDonald's Brings in a Mythbuster to Prove Its McRibs Aren't That Gross
> By Alison Griswold
>
> There are a lot of questions about the McDonald's McRib. Is it real
> pork? Does it contain plastic? Will it bounce? McDonald's also isn't too
> crazy about some of these questions. So in an effort to dispel some of
> the more unflattering queries about its signature barbecue item, the
> company has released a new video on YouTube featuring self-declared
> McRib skeptic and TV personality Grant Imahara.
>
> The segment comes as McDonald's is struggling to revive interest in its
> fast-food offerings. Late last month, the company reported a 30 percent
> decline in profit in the third quarter and a 3.3 percent decrease in
> sales. It's being buffeted on all sides by widespread consumer
> skepticism, unshakable images of pink slime, and a seemingly undying
> love for Chipotle. So McDonald's is buckling down. As The New Yorker
> reports, it's launched a campaign to promote transparency and invited
> questions from the public. It's rolling out a series of videos and hired
> Imahara to be their investigative face. And come early next year, the
> champion of "I'm lovin' it" is also expected to debut a new slogan--one
> that perhaps acknowledges McDonalds' recent woes: "Lovin' Beats Hatin'."
>
> In the five-minute clip on the McRib, Imahara along with teacher and
> nonprofit director Wes Bellamy go to Oklahoma City to see how the McRib
> is prepared. Kevin Nanke, vice president of McDonald's U.S. pork
> supplier Lopez Foods, explains to them (and us) that the only
> ingredients in a McRib are pork, water, dextrose, and preservatives to
> "lock in the flavor." They watch as the minced meat is pressed into a
> McRib-like shape and then flash-frozen to be boxed and shipped; the
> segment ends with Bellamy and Imahara each eating their first McRib
> sandwich. For the record, we don't ever see Imahara take more than one
> bite of his McRib.
>
> One theory about the McRib is that McDonald's only promotes the sandwich
> when pork prices are low. While it's hard to confirm whether some form
> of McArbitrage is going on, it is noteworthy that pork futures have
> fallen pretty steadily since July and tend to hit lows during the fall.
> From that perspective, McDonald's Monday release of the McRib video
> makes a lot of sense beyond just its transparency campaign.

This reminds me of a story that was going around about 50 some years ago that
MacDonalds burgers were made from kangaroo meat. I thought it was hilarious!

Kate

On Wed, 12 Nov 2014 15:49:42 -0800 (PST), Kate Connally
> wrote:

> This reminds me of a story that was going around about 50 some years ago that
> MacDonalds burgers were made from kangaroo meat. I thought it was hilarious!

*50* years ago? LOL!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Kate Connally wrote:
>
> This reminds me of a story that was going around about 50 some years ago that
> MacDonalds burgers were made from kangaroo meat. I thought it was hilarious!

Pure Roo would be an improvement over Golden Arches Mystery Meat.

On 2014-11-13 8:35 AM, Brooklyn1 wrote:
> Kate Connally wrote:
>>
>> This reminds me of a story that was going around about 50 some years ago that
>> MacDonalds burgers were made from kangaroo meat. I thought it was hilarious!
>
> Pure Roo would be an improvement over Golden Arches Mystery Meat.
>


You may find it as hard to believe as I do that they are people who
actually admit to liking McDonalds food.

Dave Smith wrote:
>Brooklyn1 wrote:
>> Kate Connally wrote:
>>>
>>> This reminds me of a story that was going around about 50 some years ago that
>>> MacDonalds burgers were made from kangaroo meat. I thought it was hilarious!
>>
>> Pure Roo would be an improvement over Golden Arches Mystery Meat.
>
>You may find it as hard to believe as I do that they are people who
>actually admit to liking McDonalds food.

Haven't you noticed their sign indicating haw many Billions Served...
I've always said the vast majority are afflicted with TIAD. The first
and last time I tried McDonalds their burger cost 19¢.

On 2014-11-13 10:27 AM, Brooklyn1 wrote:

>> You may find it as hard to believe as I do that they are people who
>> actually admit to liking McDonalds food.
>
> Haven't you noticed their sign indicating haw many Billions Served...
> I've always said the vast majority are afflicted with TIAD. The first
> and last time I tried McDonalds their burger cost 19¢.
>


I remember Joan Rivers saying that she liked to go to McDonalds with Liz
Taylor just to watch her eat and see the numbers change.

On Friday, November 7, 2014 4:15:23 PM UTC-6, sf wrote:
> On Fri, 7 Nov 2014 13:47:34 -0800 (PST), Kalmia
> > wrote:
>
> > NO reason you can't throw together a sausage muffin at home, is there?
>
> I have done that many times, but I like McDonald's sausage muffin
> better. No matter how thin I make mine, it's still too thick and
> there's always too much seasoning. Their's is just the right
> thickness and with the right amount of seasoning, so I don't feel like
> throwing up before I finish it.
>
It's always good when food does not make one feel like throwing up.
>
--Bryan https://www.facebook.com/photo.php?f...type=3&theater

On Wednesday, November 5, 2014 11:47:58 AM UTC-6, Dave Smith wrote:
>
> I did stop go through the drive thru about two months ago to get a
> coffee because I had heard how good it was. It was okay, but not god
> enough to get me back there again.

When one is on a road trip--say, STL to CHI--the driver can pull off
the interstate for a very adequate cup of coffee every hour or two.
It's not great, but it is good. The best item at McD's is their
parfait.

--Bryan

Brooklyn1 wrote:
>
> Haven't you noticed their sign indicating haw many Billions Served...
> I've always said the vast majority are afflicted with TIAD. The first
> and last time I tried McDonalds their burger cost 19¢


when I first started (1960 or a little before), the sign said "over 1
million sold". Burgers were 15 cents and small fries were 12. Comic
books were also 12 cents back then. I have several boxes of them in my
front closet.

I rarely eat at McDs these days but I'm always happy when I do. IMO,
it's good food (tastewise), it's just a different species of burger.
heh

G.

On 11/13/2014 10:51 AM, Gary wrote:
> Brooklyn1 wrote:
>>
>> Haven't you noticed their sign indicating haw many Billions Served...
>> I've always said the vast majority are afflicted with TIAD. The first
>> and last time I tried McDonalds their burger cost 19¢
>
>
> when I first started (1960 or a little before), the sign said "over 1
> million sold". Burgers were 15 cents and small fries were 12. Comic
> books were also 12 cents back then. I have several boxes of them in my
> front closet.

I think a burger cost $.25 when McDonald's opened up in Kailau in the
late 60s. It was quite an odd thing - a tiny burger on a over-sized
yellow bun. Back in those days, any food we got was good eats.

>
> I rarely eat at McDs these days but I'm always happy when I do. IMO,
> it's good food (tastewise), it's just a different species of burger.
> heh

I think their Jalapeno Double is a wonderful deal. OTOH, the addition of
jalapenos to any sandwich greatly improves it.

>
> G.
>

On 2014-11-13 3:27 PM, Bryan-TGWWW wrote:

>
> When one is on a road trip--say, STL to CHI--the driver can pull off
> the interstate for a very adequate cup of coffee every hour or two.
> It's not great, but it is good. The best item at McD's is their
> parfait.
>

It's pretty sad when the best thing a restaurant has to offer is a
parfait... ice cream and sauce. It's hard to mess that up.

On Thu, 13 Nov 2014 11:18:28 -1000, dsi1
> wrote:

> I think a burger cost $.25 when McDonald's opened up in Kailau in the
> late 60s. It was quite an odd thing - a tiny burger on a over-sized
> yellow bun. Back in those days, any food we got was good eats.

That was Burger King... remember the "Where's the Beef" commercials?
https://www.youtube.com/watch?v=Ug75diEyiA0


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/13/2014 11:57 AM, sf wrote:
> On Thu, 13 Nov 2014 11:18:28 -1000, dsi1
> > wrote:
>
>> I think a burger cost $.25 when McDonald's opened up in Kailau in the
>> late 60s. It was quite an odd thing - a tiny burger on a over-sized
>> yellow bun. Back in those days, any food we got was good eats.
>
> That was Burger King... remember the "Where's the Beef" commercials?
> https://www.youtube.com/watch?v=Ug75diEyiA0
>
>

Those old ladies crack me up! We didn't get Burger King until a few
years later. Actually, I don't even remember when BK came to our town. I
never ate there much. There was something in their burgers that would
make me feel ill. Just the thought of that funky thousand island BK
sauce makes me feel queasy.

"dsi1" > wrote in message
...
> On 11/13/2014 11:57 AM, sf wrote:
>> On Thu, 13 Nov 2014 11:18:28 -1000, dsi1
>> > wrote:
>>
>>> I think a burger cost $.25 when McDonald's opened up in Kailau in the
>>> late 60s. It was quite an odd thing - a tiny burger on a over-sized
>>> yellow bun. Back in those days, any food we got was good eats.
>>
>> That was Burger King... remember the "Where's the Beef" commercials?
>> https://www.youtube.com/watch?v=Ug75diEyiA0

lolol


> Those old ladies crack me up! We didn't get Burger King until a few years
> later. Actually, I don't even remember when BK came to our town. I never
> ate there much. There was something in their burgers that would make me
> feel ill. Just the thought of that funky thousand island BK sauce makes me
> feel queasy.

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