Putative kitchen gadget.

http://www.ebay.com/itm/291399186473

Mark Thorson wrote:
>
>kitchen gadget.
>
>http://www.ebay.com/itm/291399186473

An egg poacher that drains the eggs.

On 2015-03-05 20:50, Mark Thorson wrote:
> Putative kitchen gadget.
>
> http://www.ebay.com/itm/291399186473
>
It is a gas regulator for food grade propane.

On Thu, 05 Mar 2015 21:16:22 -0500, Brooklyn1
> wrote:

>Mark Thorson wrote:
>>
>>kitchen gadget.
>>
>>http://www.ebay.com/itm/291399186473
>
>An egg poacher that drains the eggs.

Nothing to do with penises, aren't you just a little disappointed?

On Thu, 5 Mar 2015 21:03:26 -0600, barbie gee >
wrote:

>
>
>On Thu, 5 Mar 2015, Brooklyn1 wrote:
>
>> Mark Thorson wrote:
>>>
>>> kitchen gadget.
>>>
>>> http://www.ebay.com/itm/291399186473
>>
>> An egg poacher that drains the eggs.
>>
>
>I concur.

"When you press down on white handle the bottom tray with
holes in it goes down. "

Given that description, I can't see it being for poached eggs.

"Mark Thorson" > wrote in message
...
> Putative kitchen gadget.
>
> http://www.ebay.com/itm/291399186473

egg poacher?

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

On Fri, 06 Mar 2015 18:19:54 +1100, Jeßus > wrote:

>On Thu, 5 Mar 2015 21:03:26 -0600, barbie gee >
>wrote:
>
>>
>>
>>On Thu, 5 Mar 2015, Brooklyn1 wrote:
>>
>>> Mark Thorson wrote:
>>>>
>>>> kitchen gadget.
>>>>
>>>> http://www.ebay.com/itm/291399186473
>>>
>>> An egg poacher that drains the eggs.
>>>
>>
>>I concur.
>
>"When you press down on white handle the bottom tray with
>holes in it goes down. "
>
>Given that description, I can't see it being for poached eggs.

After draining lifting the forms is how the poached eggs are slid
out.. how else do you suggest removing the eggs without causing damage
to the form?

On 2015-03-06, Jeßus > wrote:
> On Thu, 05 Mar 2015 21:37:09 -0500, Boron Elgar
> wrote:

>>Poached eggs.

> I can't see how.

Butter up the cups, add raw eggs, set in simmering (vinegared) water.
Not exactly rocket science. Or.... pack with crab cakes mixture,
set in hot oven. Or....

nb

On 2015-03-06, Jeßus > wrote:
> On Thu, 5 Mar 2015 21:03:26 -0600, barbie gee >
> wrote:

> "When you press down on white handle the bottom tray with
> holes in it goes down. "

> Given that description, I can't see it being for poached eggs.

Nobody claimed it was a good design. You see a lotta new one's for sale?

Might jes be a poacher that failed on the mkt. I gotta drawer fulla
crummy can openers.

nb

On 2015-03-06, Dave Smith > wrote:

> It is a gas regulator for food grade propane.

I'm surprised to keep seeing this ancient joke/reference.

With the advent of BHO (Butane Hash Oil), butane as a solvent has gone
waaaay beyond "food grade" in purity. n-Butane has no mercaptans,
99%, 99.5%, up to 99.9% purity, and cannot even be put into the same
container as std grade butane. With the legalization of cannabis in
many states, high purity solvents, like butane, are rushing to improve
their product so as to cash in on the current mkt.

nb

On 6 Mar 2015 14:16:39 GMT, notbob > wrote:

>On 2015-03-06, Jeßus > wrote:
>> On Thu, 5 Mar 2015 21:03:26 -0600, barbie gee >
>> wrote:
>
>> "When you press down on white handle the bottom tray with
>> holes in it goes down. "
>
>> Given that description, I can't see it being for poached eggs.
>
>Nobody claimed it was a good design. You see a lotta new one's for sale?
>
>Might jes be a poacher that failed on the mkt.

Fairy nuff then

>I gotta drawer fulla crummy can openers.

Can openers... never found one that works well on all cans, I usually
have at least two different ones in the drawer for that reason.

On 6 Mar 2015 14:12:49 GMT, notbob > wrote:

>On 2015-03-06, Jeßus > wrote:
>> On Thu, 05 Mar 2015 21:37:09 -0500, Boron Elgar
> wrote:
>
>>>Poached eggs.
>
>> I can't see how.
>
>Butter up the cups, add raw eggs, set in simmering (vinegared) water.
>Not exactly rocket science. Or.... pack with crab cakes mixture,
>set in hot oven. Or....

Crab cakes sounds good. Which reminds me that I was meant to pick up
some whitebait from a friend a few days ago... never tried whitebait
but am keen to try some whitebait patties.

I agree with Sheldon...egg poacher.

N.

Julie Bove wrote:
>
> "tert in seattle" > wrote in message
> ...
>> Reggie wrote:

>>> Tert, Tert, Tert!! With factual posts like this you will change the
>>> nature
>>> of this ng forever! What's gotten into you?
>>
>> sorry ... uhh ... hey Julie, is there mold on any of your bread before
>> the expiry date?
>
> My bread is fine. Expires on the 8th. I will be going to WF in a little
> while. For sure will get sandwich rolls and meat. May or may not get
> bread, depending on the date. And also some cosmetic items.
>
> Dinner at the taqueria! If husband comes home and wants to eat before that
> there is a chicken breast and some Rice A Roni in the fridge. It'll likely
> be at least another 20 years before I buy Rice A Roni again. Not something
> I usually buy. And apparently not something we like, even though it is
> purported to be the San Francisco treat.

TY

On Sat, 7 Mar 2015 13:20:04 -0800, "Reggie" >
wrote:

>"Jeßus" > wrote in message
.. .
>> I poach eggs all the time, in fact it's the most common way I eat
>> eggs. A shallow pan, some water and vinegar... I crack the egg into a
>> small glass, maybe gently stir the (only just) simmering water so
>> there is a slight vortex (helps hold the egg into shape), then pour
>> the egg into that. Keep the egg just moving for a short time until it
>> starts to cook (to stop it catching on the bottom of the pan). It's so
>> easy, admittedly a little practice may be needed to get it perfect,
>> but it certainly isn't difficult or complicated.
>
>why do people who poach eggs keep talking about "gently swirling the water"
>so there is a "vortex"?
>
>Vortex: A place or situation regarded as drawing into its center all that
>surrounds it, and hence being inescapable or destructive.
>
>is it possible to have a "slight" vortex?

Of course.

>odd.

Nope, you're just choosing an inappropriate interpretation.


>I concur with the gentle swirl though.

Your interpretation of your chosen definition of 'vortex' is too
narrow and inappropriately selective. These definitions are much more
appropriate, given the context used he

a whirling mass of water, especially one in which a force of suction
operates, as a whirlpool.
http://dictionary.reference.com/browse/vortex

--------------------------------------------------------

vor·tex
(vôr'teks')
n. pl. vor·tex·es or vor·ti·ces (-ti-sez')
1. A whirling mass of water or air that sucks everything near it
toward its center.
2. A place or situation regarded as drawing into its center all that
surrounds it, and hence being inescapable or destructive

----------------------------------------------------------

http://en.wikipedia.org/wiki/Vortex

On Sun, 08 Mar 2015 08:03:13 +1100, Jeßus > wrote:

>On Fri, 06 Mar 2015 22:42:49 -0500, Boron Elgar
> wrote:

>>
>>That sort of egg poacher is pretty common, though. It can be found in
>>a lot of places online.
>
>Gadgets for everything
>
>I poach eggs all the time, in fact it's the most common way I eat
>eggs. A shallow pan, some water and vinegar... I crack the egg into a
>small glass, maybe gently stir the (only just) simmering water so
>there is a slight vortex (helps hold the egg into shape), then pour
>the egg into that. Keep the egg just moving for a short time until it
>starts to cook (to stop it catching on the bottom of the pan). It's so
>easy, admittedly a little practice may be needed to get it perfect,
>but it certainly isn't difficult or complicated.

Everyone has a favorite gadget or two or twelve.

Me? I want to be prepared in case of an apocalypse and there are no
stores on the face of the earth.

Boron

On Sat, 07 Mar 2015 16:42:11 -0500, Boron Elgar
> wrote:

>On Sun, 08 Mar 2015 08:03:13 +1100, Jeßus > wrote:
>
>>On Fri, 06 Mar 2015 22:42:49 -0500, Boron Elgar
> wrote:
>
>>>
>>>That sort of egg poacher is pretty common, though. It can be found in
>>>a lot of places online.
>>
>>Gadgets for everything
>>
>>I poach eggs all the time, in fact it's the most common way I eat
>>eggs. A shallow pan, some water and vinegar... I crack the egg into a
>>small glass, maybe gently stir the (only just) simmering water so
>>there is a slight vortex (helps hold the egg into shape), then pour
>>the egg into that. Keep the egg just moving for a short time until it
>>starts to cook (to stop it catching on the bottom of the pan). It's so
>>easy, admittedly a little practice may be needed to get it perfect,
>>but it certainly isn't difficult or complicated.
>
>Everyone has a favorite gadget or two or twelve.

I must have some, I'll have to think about it...

These days, I'm quite strict with myself with kitchen gadgets - I hate
cluttered cupboards.

Oh, my one can't-live-without gadget would be my Rancilio espresso
machine...

>Me? I want to be prepared in case of an apocalypse and there are no
>stores on the face of the earth.

I guess I'm already doing that now, in a way. Between myself and
friends, we are fairly self-sufficient when it comes to food and
power.

"Boron Elgar" > wrote in message
news
> On Sun, 08 Mar 2015 08:03:13 +1100, Jeßus > wrote:
>
>>On Fri, 06 Mar 2015 22:42:49 -0500, Boron Elgar
> wrote:
>
>>>
>>>That sort of egg poacher is pretty common, though. It can be found in
>>>a lot of places online.
>>
>>Gadgets for everything
>>
>>I poach eggs all the time, in fact it's the most common way I eat
>>eggs. A shallow pan, some water and vinegar... I crack the egg into a
>>small glass, maybe gently stir the (only just) simmering water so
>>there is a slight vortex (helps hold the egg into shape), then pour
>>the egg into that. Keep the egg just moving for a short time until it
>>starts to cook (to stop it catching on the bottom of the pan). It's so
>>easy, admittedly a little practice may be needed to get it perfect,
>>but it certainly isn't difficult or complicated.
>
> Everyone has a favorite gadget or two or twelve.
>
> Me? I want to be prepared in case of an apocalypse and there are no
> stores on the face of the earth.

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

"Jeus" > wrote in message
...
> On Sat, 7 Mar 2015 13:20:04 -0800, "Reggie" >
> wrote:
>
>>"Jeus" > wrote in message
. ..
>>> I poach eggs all the time, in fact it's the most common way I eat
>>> eggs. A shallow pan, some water and vinegar... I crack the egg into a
>>> small glass, maybe gently stir the (only just) simmering water so
>>> there is a slight vortex (helps hold the egg into shape), then pour
>>> the egg into that. Keep the egg just moving for a short time until it
>>> starts to cook (to stop it catching on the bottom of the pan). It's so
>>> easy, admittedly a little practice may be needed to get it perfect,
>>> but it certainly isn't difficult or complicated.
>>
>>why do people who poach eggs keep talking about "gently swirling the
>>water"
>>so there is a "vortex"?
>>
>>Vortex: A place or situation regarded as drawing into its center all that
>>surrounds it, and hence being inescapable or destructive.
>>
>>is it possible to have a "slight" vortex?
>
> Of course.
>
>>odd.
>
> Nope, you're just choosing an inappropriate interpretation.
>
>
>>I concur with the gentle swirl though.
>
> Your interpretation of your chosen definition of 'vortex' is too
> narrow and inappropriately selective. These definitions are much more
> appropriate, given the context used he
>
> a whirling mass of water, especially one in which a force of suction
> operates, as a whirlpool.
> http://dictionary.reference.com/browse/vortex
>
> --------------------------------------------------------
>
> vortex
> (vr'teks')
> n. pl. vortexes or vortices (-ti-sez')
> 1. A whirling mass of water or air that sucks everything near it
> toward its center.
> 2. A place or situation regarded as drawing into its center all that
> surrounds it, and hence being inescapable or destructive
>
>

you cite definitions as I do, and then say I am wrong. You keep your Vortex
and your Whirlpool, but I will stick with a "gentle swirl". LOL

On Sat, 7 Mar 2015 21:21:45 -0800, "Reggie" >
wrote:

>
>"Jeus" > wrote in message
.. .
>> On Sat, 7 Mar 2015 13:20:04 -0800, "Reggie" >
>> wrote:
>>
>>>"Jeus" > wrote in message
...
>>>> I poach eggs all the time, in fact it's the most common way I eat
>>>> eggs. A shallow pan, some water and vinegar... I crack the egg into a
>>>> small glass, maybe gently stir the (only just) simmering water so
>>>> there is a slight vortex (helps hold the egg into shape), then pour
>>>> the egg into that. Keep the egg just moving for a short time until it
>>>> starts to cook (to stop it catching on the bottom of the pan). It's so
>>>> easy, admittedly a little practice may be needed to get it perfect,
>>>> but it certainly isn't difficult or complicated.
>>>
>>>why do people who poach eggs keep talking about "gently swirling the
>>>water"
>>>so there is a "vortex"?
>>>
>>>Vortex: A place or situation regarded as drawing into its center all that
>>>surrounds it, and hence being inescapable or destructive.
>>>
>>>is it possible to have a "slight" vortex?
>>
>> Of course.
>>
>>>odd.
>>
>> Nope, you're just choosing an inappropriate interpretation.
>>
>>
>>>I concur with the gentle swirl though.
>>
>> Your interpretation of your chosen definition of 'vortex' is too
>> narrow and inappropriately selective. These definitions are much more
>> appropriate, given the context used he
>>
>> a whirling mass of water, especially one in which a force of suction
>> operates, as a whirlpool.
>> http://dictionary.reference.com/browse/vortex
>>
>> --------------------------------------------------------
>>
>> vortex
>> (vr'teks')
>> n. pl. vortexes or vortices (-ti-sez')
>> 1. A whirling mass of water or air that sucks everything near it
>> toward its center.
>> 2. A place or situation regarded as drawing into its center all that
>> surrounds it, and hence being inescapable or destructive
>>
>>
>
>you cite definitions as I do, and then say I am wrong. You keep your Vortex
>and your Whirlpool, but I will stick with a "gentle swirl". LOL

Sounds like a plan