When it's too hot to cook and you have leftovers to use, let them eat
cold plate. Some of the items on the plate were cold leftover meats,
deviled eggs, grilled cheese, fresh veggies and dipping sauces.

Here's what I made, pretty darned good
http://www.kokoscornerblog.com/mycor...old-plate.html
or
http://tinyurl.com/zwsfyjq

koko

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
news
>
> When it's too hot to cook and you have leftovers to use, let them eat
> cold plate. Some of the items on the plate were cold leftover meats,
> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>
> Here's what I made, pretty darned good
> http://www.kokoscornerblog.com/mycor...old-plate.html
> or
> http://tinyurl.com/zwsfyjq
>
> koko

Wow, that looks good enough to eat...anytime!

Cheri

koko wrote:
>
> When it's too hot to cook and you have leftovers to use, let them eat
> cold plate. Some of the items on the plate were cold leftover meats,
> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>
> Here's what I made, pretty darned good
> http://www.kokoscornerblog.com/mycor...old-plate.html
> or
> http://tinyurl.com/zwsfyjq
>
> koko

sounds good except for "cold grilled cheese"

l not -l wrote:
>
> On 21-Aug-2016, koko > wrote:
>
>> When it's too hot to cook and you have leftovers to use, let them eat
>> cold plate. Some of the items on the plate were cold leftover meats,
>> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>>
>> Here's what I made, pretty darned good
>> http://www.kokoscornerblog.com/mycor...old-plate.html
>> or
>> http://tinyurl.com/zwsfyjq
>>
>> koko
> Please pass the deviled eggs. 8-) I haven't had a deviled egg in several
> years; not since my mother passed. I don't think either of my (grown)
> children would eat them, so not a good choice for our Sunday family meal and
> they just don't seem something to fix for one.

deviled eggs are why I like potlucks

On 2016-08-21 4:25 PM, tert in seattle wrote:

>> Please pass the deviled eggs. 8-) I haven't had a deviled egg in several
>> years; not since my mother passed. I don't think either of my (grown)
>> children would eat them, so not a good choice for our Sunday family meal and
>> they just don't seem something to fix for one.
>
> deviled eggs are why I like potlucks
>

Bonus. Deviled eggs are a reltively inexpensive dish to make for a
buffet, but they are a heck of a lot of work.

On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
> When it's too hot to cook and you have leftovers to use, let them eat
> cold plate. Some of the items on the plate were cold leftover meats,
> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>
> Here's what I made, pretty darned good
> http://www.kokoscornerblog.com/mycor...old-plate.html
> or
> http://tinyurl.com/zwsfyjq
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Looks great - I love that monkey pod bowl.

On Sun, 21 Aug 2016 16:07:32 -0700 (PDT), dsi1 >
wrote:

>On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
>> When it's too hot to cook and you have leftovers to use, let them eat
>> cold plate. Some of the items on the plate were cold leftover meats,
>> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>>
>> Here's what I made, pretty darned good
>> http://www.kokoscornerblog.com/mycor...old-plate.html
>> or
>> http://tinyurl.com/zwsfyjq
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>
>Looks great - I love that monkey pod bowl.

Thank you

koko

--

Food is our common ground, a universal experience
James Beard

On Sunday, August 21, 2016 at 6:07:35 PM UTC-5, dsi1 wrote:
>
> On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
>
> > http://www.kokoscornerblog.com/mycor...old-plate.html
> > or
> > http://tinyurl.com/zwsfyjq
> >
> > koko
> >
>
> Looks great - I love that monkey pod bowl.
>
>
That does look extremely tasty and I like the bowl, too!

On Sun, 21 Aug 2016 17:05:35 -0700 (PDT), "
> wrote:

>On Sunday, August 21, 2016 at 6:07:35 PM UTC-5, dsi1 wrote:
>>
>> On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
>>
>> > http://www.kokoscornerblog.com/mycor...old-plate.html
>> > or
>> > http://tinyurl.com/zwsfyjq
>> >
>> > koko
>> >
>>
>> Looks great - I love that monkey pod bowl.
>>
>>
>That does look extremely tasty and I like the bowl, too!

I missed the original post so will trail on here and say me too,
koko's usual perfection

On Sunday, August 21, 2016 at 4:30:04 PM UTC-4, tert in seattle wrote:
> l not -l wrote:
> >
> > On 21-Aug-2016, koko > wrote:
> >
> >> When it's too hot to cook and you have leftovers to use, let them eat
> >> cold plate. Some of the items on the plate were cold leftover meats,
> >> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
> >>
> >> Here's what I made, pretty darned good
> >> http://www.kokoscornerblog.com/mycor...old-plate.html
> >> or
> >> http://tinyurl.com/zwsfyjq
> >>
> >> koko
> > Please pass the deviled eggs. 8-) I haven't had a deviled egg in several
> > years; not since my mother passed. I don't think either of my (grown)
> > children would eat them, so not a good choice for our Sunday family meal and
> > they just don't seem something to fix for one.
>
> deviled eggs are why I like potlucks

In contrast, I very rarely like anybody's deviled eggs but
my own. Folks tend to crap them up with sweet relish.

I'd rather boil two eggs and devil them myself if I want
deviled eggs. (Although in practice, I generally boil
more eggs at once than that, and find various uses for them.)

Cindy Hamilton

On Mon, 22 Aug 2016 06:18:53 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, August 21, 2016 at 4:30:04 PM UTC-4, tert in seattle wrote:
>> l not -l wrote:
>> >
>> > On 21-Aug-2016, koko > wrote:
>> >
>> >> When it's too hot to cook and you have leftovers to use, let them eat
>> >> cold plate. Some of the items on the plate were cold leftover meats,
>> >> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>> >>
>> >> Here's what I made, pretty darned good
>> >> http://www.kokoscornerblog.com/mycor...old-plate.html
>> >> or
>> >> http://tinyurl.com/zwsfyjq
>> >>
>> >> koko
>> > Please pass the deviled eggs. 8-) I haven't had a deviled egg in several
>> > years; not since my mother passed. I don't think either of my (grown)
>> > children would eat them, so not a good choice for our Sunday family meal and
>> > they just don't seem something to fix for one.
>>
>> deviled eggs are why I like potlucks
>
>In contrast, I very rarely like anybody's deviled eggs but
>my own. Folks tend to crap them up with sweet relish.
>
>I'd rather boil two eggs and devil them myself if I want
>deviled eggs. (Although in practice, I generally boil
>more eggs at once than that, and find various uses for them.)
>
>Cindy Hamilton

I wouldn't want sweet relish but they don't work for me without
anchovies, yum.

On Sun, 21 Aug 2016 08:53:40 -0700, koko > wrote:

>When it's too hot to cook and you have leftovers to use, let them eat
>cold plate. Some of the items on the plate were cold leftover meats,
>deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>Here's what I made, pretty darned good
>http://www.kokoscornerblog.com/mycor...old-plate.html
Looks very good. I'm doing something like that myself this summer. I
steam a kilo or so of new potatoes, broad beans, runner beans, and
whatever else that's suitable and on the market that week. Kept humid
in the fridge and away from moisture they'll last close to a week. I
make up a plate with cold steamed vegetables, sliced tomatoes and
cukes, romaine lettuce and maybe black olives, ham, salami, or
hardboiled eggs. Dressing is my home-made aioli.

I recently scored some powdered wasabi from a spice dealer in
Istanbul. (He said it was wasabi and I trust him--I've been giving him
my custom for over twenty years.) Just before serving the aioli I mix
in a spoonful of the wasabi and wait ten minutes. East/West fusion on
a nuclear scale!

--
Bob
The joint that time is out of
www.kanyak.com

On Mon, 22 Aug 2016 06:18:53 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, August 21, 2016 at 4:30:04 PM UTC-4, tert in seattle wrote:
>> l not -l wrote:
>> >
>> > On 21-Aug-2016, koko > wrote:
>> >
>> >> When it's too hot to cook and you have leftovers to use, let them eat
>> >> cold plate. Some of the items on the plate were cold leftover meats,
>> >> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>> >>
>> >> Here's what I made, pretty darned good
>> >> http://www.kokoscornerblog.com/mycor...old-plate.html
>> >> or
>> >> http://tinyurl.com/zwsfyjq
>> >>
>> >> koko
>> > Please pass the deviled eggs. 8-) I haven't had a deviled egg in several
>> > years; not since my mother passed. I don't think either of my (grown)
>> > children would eat them, so not a good choice for our Sunday family meal and
>> > they just don't seem something to fix for one.
>>
>> deviled eggs are why I like potlucks
>
>In contrast, I very rarely like anybody's deviled eggs but
>my own. Folks tend to crap them up with sweet relish.
>
>I'd rather boil two eggs and devil them myself if I want
>deviled eggs. (Although in practice, I generally boil
>more eggs at once than that, and find various uses for them.)
>
>Cindy Hamilton

I've never understood the attraction to serving deviled eggs...
somehow always reminds me of unwashed hands, that's why they're called
deviled, should be called Heathen Eggs from seeing how some pop the
entire thngs into their maw one after another as many as they can. If
I'm gonna boil egs I'll boil an entire dozen and make a bowl of egg
salad... makes a tasty cracker spread, a great dip for chips and
crudites, or schmeared on a toasted rye LTL (Lettuce, Tomato, Lox).

"Brooklyn1" > wrote in message

> I've never understood the attraction to serving deviled eggs...
> somehow always reminds me of unwashed hands, that's why they're called
> deviled, should be called Heathen Eggs from seeing how some pop the
> entire thngs into their maw one after another as many as they can. If
> I'm gonna boil egs I'll boil an entire dozen and make a bowl of egg
> salad... makes a tasty cracker spread, a great dip for chips and
> crudites, or schmeared on a toasted rye LTL (Lettuce, Tomato, Lox).

Egg salad is basically the same thing as deviled eggs, just in different
form, pop the entire cracker into your maw as fast as YOU can and wash YOUR
hands for either!!!

Cheri

On Mon, 22 Aug 2016 07:42:08 -0300, wrote:

>On Sun, 21 Aug 2016 17:05:35 -0700 (PDT), "
> wrote:
>
>>On Sunday, August 21, 2016 at 6:07:35 PM UTC-5, dsi1 wrote:
>>>
>>> On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
>>>
>>> > http://www.kokoscornerblog.com/mycor...old-plate.html
>>> > or
>>> > http://tinyurl.com/zwsfyjq
>>> >
>>> > koko
>>> >
>>>
>>> Looks great - I love that monkey pod bowl.
>>>
>>>
>>That does look extremely tasty and I like the bowl, too!
>
>I missed the original post so will trail on here and say me too,
>koko's usual perfection

Not sure about perfection, but thank you for the compliment.

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 22 Aug 2016 18:18:34 +0300, Opinicus
> wrote:

>On Sun, 21 Aug 2016 08:53:40 -0700, koko > wrote:
>
>>When it's too hot to cook and you have leftovers to use, let them eat
>>cold plate. Some of the items on the plate were cold leftover meats,
>>deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>>Here's what I made, pretty darned good
>>http://www.kokoscornerblog.com/mycor...old-plate.html
>Looks very good. I'm doing something like that myself this summer. I
>steam a kilo or so of new potatoes, broad beans, runner beans, and
>whatever else that's suitable and on the market that week. Kept humid
>in the fridge and away from moisture they'll last close to a week. I
>make up a plate with cold steamed vegetables, sliced tomatoes and
>cukes, romaine lettuce and maybe black olives, ham, salami, or
>hardboiled eggs. Dressing is my home-made aioli.

Shades of Nicoise salad, sounds wonderful

>I recently scored some powdered wasabi from a spice dealer in
>Istanbul. (He said it was wasabi and I trust him--I've been giving him
>my custom for over twenty years.) Just before serving the aioli I mix
>in a spoonful of the wasabi and wait ten minutes. East/West fusion on
>a nuclear scale!

I'd try that in a heartbeat.

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 22 Aug 2016 09:42:06 -0700, koko > wrote:

>On Mon, 22 Aug 2016 07:42:08 -0300, wrote:
>
>>On Sun, 21 Aug 2016 17:05:35 -0700 (PDT), "
> wrote:
>>
>>>On Sunday, August 21, 2016 at 6:07:35 PM UTC-5, dsi1 wrote:
>>>>
>>>> On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
>>>>
>>>> > http://www.kokoscornerblog.com/mycor...old-plate.html
>>>> > or
>>>> > http://tinyurl.com/zwsfyjq
>>>> >
>>>> > koko
>>>> >
>>>>
>>>> Looks great - I love that monkey pod bowl.
>>>>
>>>>
>>>That does look extremely tasty and I like the bowl, too!
>>
>>I missed the original post so will trail on here and say me too,
>>koko's usual perfection
>
>Not sure about perfection, but thank you for the compliment.
>
>koko

I've never seen anything of yours which even though it might not have
been what I would have chosen menu-wise, was not attractively served

Brooklyn1 wrote:

> On Mon, 22 Aug 2016 06:18:53 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, August 21, 2016 at 4:30:04 PM UTC-4, tert in seattle wrote:
> >> l not -l wrote:
> >> >
> >> > On 21-Aug-2016, koko > wrote:
> >> >
> >> >> When it's too hot to cook and you have leftovers to use, let them eat
> >> >> cold plate. Some of the items on the plate were cold leftover meats,
> >> >> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
> >> >>
> >> >> Here's what I made, pretty darned good
> >> >> http://www.kokoscornerblog.com/mycor...old-plate.html
> >> >> or
> >> >> http://tinyurl.com/zwsfyjq
> >> >>
> >> >> koko
> >> > Please pass the deviled eggs. 8-) I haven't had a deviled egg in several
> >> > years; not since my mother passed. I don't think either of my (grown)
> >> > children would eat them, so not a good choice for our Sunday family meal and
> >> > they just don't seem something to fix for one.
> >>
> >> deviled eggs are why I like potlucks
> >
> >In contrast, I very rarely like anybody's deviled eggs but
> >my own. Folks tend to crap them up with sweet relish.
> >
> >I'd rather boil two eggs and devil them myself if I want
> >deviled eggs. (Although in practice, I generally boil
> >more eggs at once than that, and find various uses for them.)
> >
> >Cindy Hamilton
>
> I've never understood the attraction to serving deviled eggs...
> somehow always reminds me of unwashed hands, that's why they're called
> deviled, should be called Heathen Eggs from seeing how some pop the
> entire thngs into their maw one after another as many as they can. If
> I'm gonna boil egs I'll boil an entire dozen and make a bowl of egg
> salad... makes a tasty cracker spread, a great dip for chips and
> crudites, or schmeared on a toasted rye LTL (Lettuce, Tomato, Lox).


I can't abide the texture of deviled eggs, or in fact any pieces of eggs. I used to make potato salad, and I'd include the hard - cooked eggs in the blender dressing, that way no chunks of eggs...

My mom said that when I was a kid I was a champeen egg -eater, I guess I ate so many that I got sick of them. I did not eat eggs again until I was in my 20's, and today I don't generally eat eggs prepared any way, once every six months, perhaps an omelette. Seeing deviled eggs - and the way you described some eat them - makes me blanch...

When I was a kid we had a hen house and thus our own eggs, everyone rural did in those days. By the early 60's peeps were purchasing store - bought, there were still a few old skinflint hold - outs into the '70's...


--
Best
Greg

On Mon, 22 Aug 2016 09:11:22 -0700, "Cheri" >
wrote:

>
>"Brooklyn1" > wrote in message
>
>> I've never understood the attraction to serving deviled eggs...
>> somehow always reminds me of unwashed hands, that's why they're called
>> deviled, should be called Heathen Eggs from seeing how some pop the
>> entire thngs into their maw one after another as many as they can. If
>> I'm gonna boil egs I'll boil an entire dozen and make a bowl of egg
>> salad... makes a tasty cracker spread, a great dip for chips and
>> crudites, or schmeared on a toasted rye LTL (Lettuce, Tomato, Lox).
>
>Egg salad is basically the same thing as deviled eggs, just in different
>form, pop the entire cracker into your maw as fast as YOU can and wash YOUR
>hands for either!!!
>
>Cheri

I don't want to eat someone elses egg salad either, but when I'm
making it it's a whole lot easier to make a bowl of egg salad than to
piddle about refilling egg whites... and I don't care for the texture
of how people prepare the yolks for deviled eggs, it's too much like
pureed baby food, it's usually so processed it could be baby food
scooped from baby nappies. Most people use way too much mayo... I
prefer the yolks on the dry side and crumbly.

On Monday, August 22, 2016 at 5:16:19 PM UTC-5, Brooklyn1 wrote:
>
> I don't want to eat someone elses egg salad either, but when I'm
> making it it's a whole lot easier to make a bowl of egg salad than to
> piddle about refilling egg whites... and I don't care for the texture
> of how people prepare the yolks for deviled eggs, it's too much like
> pureed baby food, it's usually so processed it could be baby food
> scooped from baby nappies. Most people use way too much mayo... I
> prefer the yolks on the dry side and crumbly.
>
>
You make that egg salad or deviled rggs anyway you want to and I'll
gobble it up. I ain't proud.

Brooklyn1 wrote:
> On Mon, 22 Aug 2016 09:11:22 -0700, "Cheri" >
> wrote:
>
>>
>>"Brooklyn1" > wrote in message
>>
>>> I've never understood the attraction to serving deviled eggs...
>>> somehow always reminds me of unwashed hands, that's why they're called
>>> deviled, should be called Heathen Eggs from seeing how some pop the
>>> entire thngs into their maw one after another as many as they can. If
>>> I'm gonna boil egs I'll boil an entire dozen and make a bowl of egg
>>> salad... makes a tasty cracker spread, a great dip for chips and
>>> crudites, or schmeared on a toasted rye LTL (Lettuce, Tomato, Lox).
>>
>>Egg salad is basically the same thing as deviled eggs, just in different
>>form, pop the entire cracker into your maw as fast as YOU can and wash YOUR
>>hands for either!!!
>>
>>Cheri
>
> I don't want to eat someone elses egg salad either, but when I'm
> making it it's a whole lot easier to make a bowl of egg salad than to
> piddle about refilling egg whites... and I don't care for the texture
> of how people prepare the yolks for deviled eggs, it's too much like
> pureed baby food, it's usually so processed it could be baby food
> scooped from baby nappies. Most people use way too much mayo... I
> prefer the yolks on the dry side and crumbly.


I haven't seen this much excitment over an egg-related recipe since
What's Up Tiger Lily?

On Mon, 22 Aug 2016 16:26:57 -0300, wrote:

>On Mon, 22 Aug 2016 09:42:06 -0700, koko > wrote:
>
>>On Mon, 22 Aug 2016 07:42:08 -0300, wrote:
>>
>>>On Sun, 21 Aug 2016 17:05:35 -0700 (PDT), "
> wrote:
>>>
>>>>On Sunday, August 21, 2016 at 6:07:35 PM UTC-5, dsi1 wrote:
>>>>>
>>>>> On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
>>>>>
>>>>> > http://www.kokoscornerblog.com/mycor...old-plate.html
>>>>> > or
>>>>> > http://tinyurl.com/zwsfyjq
>>>>> >
>>>>> > koko
>>>>> >
>>>>>
>>>>> Looks great - I love that monkey pod bowl.
>>>>>
>>>>>
>>>>That does look extremely tasty and I like the bowl, too!
>>>
>>>I missed the original post so will trail on here and say me too,
>>>koko's usual perfection
>>
>>Not sure about perfection, but thank you for the compliment.
>>
>>koko
>
>I've never seen anything of yours which even though it might not have
>been what I would have chosen menu-wise, was not attractively served
>
Thank you so much
koko

--

Food is our common ground, a universal experience
James Beard

On Sunday, August 21, 2016 at 2:03:08 PM UTC-10, koko wrote:
> On Sun, 21 Aug 2016 16:07:32 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
> >> When it's too hot to cook and you have leftovers to use, let them eat
> >> cold plate. Some of the items on the plate were cold leftover meats,
> >> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
> >>
> >> Here's what I made, pretty darned good
> >> http://www.kokoscornerblog.com/mycor...old-plate.html
> >> or
> >> http://tinyurl.com/zwsfyjq
> >>
> >> koko
> >>
> >> --
> >>
> >> Food is our common ground, a universal experience
> >> James Beard
> >
> >Looks great - I love that monkey pod bowl.
>
> Thank you
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

I made Hawaiian beef tomato tonight. It's the Hawaiian version of the Chinese dish. It was tasty.

https://www.amazon.com/clouddrive/sh...hare_link_copy

On Sunday, August 21, 2016 at 2:05:40 PM UTC-10, wrote:
> On Sunday, August 21, 2016 at 6:07:35 PM UTC-5, dsi1 wrote:
> >
> > On Sunday, August 21, 2016 at 5:53:40 AM UTC-10, koko wrote:
> >
> > > http://www.kokoscornerblog.com/mycor...old-plate.html
> > > or
> > > http://tinyurl.com/zwsfyjq
> > >
> > > koko
> > >
> >
> > Looks great - I love that monkey pod bowl.
> >
> >
> That does look extremely tasty and I like the bowl, too!

I haven't seen a monkey pod bowl in a long while. They used to be quite popular here in the 60s and 70s.

On 8/21/2016 10:53 AM, koko wrote:
>
> When it's too hot to cook and you have leftovers to use, let them eat
> cold plate. Some of the items on the plate were cold leftover meats,
> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>
> Here's what I made, pretty darned good
> http://www.kokoscornerblog.com/mycor...old-plate.html
> or
> http://tinyurl.com/zwsfyjq
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

Looks great. I used to order a cold plate for lunch when we took our
family vacations (years ago), but I have not been able to find them in
restaurants for many years. I really miss having them available, and
yours is fantastic.

MaryL

On Monday, August 22, 2016 at 6:16:19 PM UTC-4, Brooklyn1 wrote:
> On Mon, 22 Aug 2016 09:11:22 -0700, "Cheri" >
> wrote:
>
> >
> >"Brooklyn1" > wrote in message
> >
> >> I've never understood the attraction to serving deviled eggs...
> >> somehow always reminds me of unwashed hands, that's why they're called
> >> deviled, should be called Heathen Eggs from seeing how some pop the
> >> entire thngs into their maw one after another as many as they can. If
> >> I'm gonna boil egs I'll boil an entire dozen and make a bowl of egg
> >> salad... makes a tasty cracker spread, a great dip for chips and
> >> crudites, or schmeared on a toasted rye LTL (Lettuce, Tomato, Lox).
> >
> >Egg salad is basically the same thing as deviled eggs, just in different
> >form, pop the entire cracker into your maw as fast as YOU can and wash YOUR
> >hands for either!!!
> >
> >Cheri
>
> I don't want to eat someone elses egg salad either, but when I'm
> making it it's a whole lot easier to make a bowl of egg salad than to
> piddle about refilling egg whites... and I don't care for the texture
> of how people prepare the yolks for deviled eggs, it's too much like
> pureed baby food, it's usually so processed it could be baby food
> scooped from baby nappies. Most people use way too much mayo... I
> prefer the yolks on the dry side and crumbly.

I'm just the opposite (of course). I like the yolks mashed to a fine
paste so that I don't have to deal with the texture of hard-boiled egg
yolks.

If I eat a hard-boiled egg plain, I discard the yolk. No chalky yellow
golf ball for me.

Cindy Hamilton

On 2016-08-21 11:53 AM, koko wrote:
>
> When it's too hot to cook and you have leftovers to use, let them eat
> cold plate. Some of the items on the plate were cold leftover meats,
> deviled eggs, grilled cheese, fresh veggies and dipping sauces.
>

Looks good. When I was a kid my mother often made up cold plates for
suppers on hot summer days. They often had cottage cheese on a bed of
lettuce and some fruit on top, cold chicken or cold cuts, tuna or salmon
salad, carrot and celery sticks, pickles, slice cucumber and sometimes
devilled eggs. For some reason, my wife is reluctant to have dinners
like that.

On 2016-08-23 9:37 AM, Cindy Hamilton wrote:

> I'm just the opposite (of course). I like the yolks mashed to a fine
> paste so that I don't have to deal with the texture of hard-boiled egg
> yolks.
>
> If I eat a hard-boiled egg plain, I discard the yolk. No chalky yellow
> golf ball for me.
>

I used to like hard boiled eggs. I used to take then in my lunches for
work. Maybe I just tired of them. I don't hate them, but I have not had
one in close to 20 years, and I think I could happily spend the rest of
my life and not have one. Devilled eggs OTOH....

Cindy Hamilton > wrote:
> On Monday, August 22, 2016 at 6:16:19 PM UTC-4, Brooklyn1 wrote:
>> On Mon, 22 Aug 2016 09:11:22 -0700, "Cheri" >
>> wrote:
>>
>>>
>>> "Brooklyn1" > wrote in message
>>>
>>>> I've never understood the attraction to serving deviled eggs...
>>>> somehow always reminds me of unwashed hands, that's why they're called
>>>> deviled, should be called Heathen Eggs from seeing how some pop the
>>>> entire thngs into their maw one after another as many as they can. If
>>>> I'm gonna boil egs I'll boil an entire dozen and make a bowl of egg
>>>> salad... makes a tasty cracker spread, a great dip for chips and
>>>> crudites, or schmeared on a toasted rye LTL (Lettuce, Tomato, Lox).
>>>
>>> Egg salad is basically the same thing as deviled eggs, just in different
>>> form, pop the entire cracker into your maw as fast as YOU can and wash YOUR
>>> hands for either!!!
>>>
>>> Cheri
>>
>> I don't want to eat someone elses egg salad either, but when I'm
>> making it it's a whole lot easier to make a bowl of egg salad than to
>> piddle about refilling egg whites... and I don't care for the texture
>> of how people prepare the yolks for deviled eggs, it's too much like
>> pureed baby food, it's usually so processed it could be baby food
>> scooped from baby nappies. Most people use way too much mayo... I
>> prefer the yolks on the dry side and crumbly.
>
> I'm just the opposite (of course). I like the yolks mashed to a fine
> paste so that I don't have to deal with the texture of hard-boiled egg
> yolks.
>
> If I eat a hard-boiled egg plain, I discard the yolk. No chalky yellow
> golf ball for me.
>
> Cindy Hamilton
>

I do the same. I thought I was the only one.

--
jinx the minx

dsi1 > wrote:
>
>I made Hawaiian beef tomato tonight. It's the Hawaiian version of the Chinese dish. It was tasty.
>
>https://www.amazon.com/clouddrive/sh...hare_link_copy


How do raw tomato wedges make a Chinese beef dish Hawaiian... and how
does the addition of tomato make any dish Hawaiian?
Actually raw tomato wedges on a hot beef dish doesn't look at all
appetizing. In fact without the tomatoes that's not a Chinese dish...
pepper steak per se is not Chinese, pepper steak can be of any
ethnicity.... just because pepper steak is served over a bed of white
rice that doesn't make it Chinese, most of the planet's people eat
rice every day. A Chinese restaurant would serve Hot & Sour Beef..
very different from your dish and would be more Hawaiian as it would
contain pineapple, not that there's anything Hawaiian about pineapple
either... Pineapple is Central Amercan. You used a flavorless
cardboard stupidmarket tomato.

On Tuesday, August 23, 2016 at 6:37:55 AM UTC-10, Brooklyn1 wrote:
> dsi1 <dsi1yahoo.com> wrote:
> >
> >I made Hawaiian beef tomato tonight. It's the Hawaiian version of the Chinese dish. It was tasty.
> >
> >https://www.amazon.com/clouddrive/sh...hare_link_copy
>
>
> How do raw tomato wedges make a Chinese beef dish Hawaiian... and how
> does the addition of tomato make any dish Hawaiian?
> Actually raw tomato wedges on a hot beef dish doesn't look at all
> appetizing. In fact without the tomatoes that's not a Chinese dish...
> pepper steak per se is not Chinese, pepper steak can be of any
> ethnicity.... just because pepper steak is served over a bed of white
> rice that doesn't make it Chinese, most of the planet's people eat
> rice every day. A Chinese restaurant would serve Hot & Sour Beef..
> very different from your dish and would be more Hawaiian as it would
> contain pineapple, not that there's anything Hawaiian about pineapple
> either... Pineapple is Central Amercan. You used a flavorless
> cardboard stupidmarket tomato.

Beef tomato is a Cantonese dish. Hawaiian beef tomato is Chinese beef tomato transformed. It's a hybrid dish. In fact, I can make it more or less Chinese by adjusting the recipe - I have the freedom and ability to do this. The flavor profile I choose is fresh tomato/onion/veggie and doesn't use anything associated with Chinese. This is purely intentional.

The Hawaiians were always transforming dishes from Asia into something different. Rest assured that the cooks here know what is Chinese style and what is Hawaiian style and what is American style. We ain't dumb and the practice of tossing some pineapple in a dish and calling it Hawaiian is purely a Haole one.

Dave Smith wrote:
>
> I used to like hard boiled eggs. I used to take then in my lunches for
> work. Maybe I just tired of them. I don't hate them, but I have not had
> one in close to 20 years, and I think I could happily spend the rest of
> my life and not have one. Devilled eggs OTOH....

I cook eggs hard boiled occasionally 3-4 at a time. I like them chopped
with mayo and then egg salad sandwiches. It's good for the taste buds
occasionally.

jinx the minx wrote:
>
> Cindy Hamilton > wrote:
> > If I eat a hard-boiled egg plain, I discard the yolk. No chalky yellow
> > golf ball for me
>
> I do the same. I thought I was the only one.

I suspect you and Cindy are the only ones. Trash the yolk? The best
part? ;-o

On 8/23/2016 9:54 AM, Dave Smith wrote:
> On 2016-08-23 9:37 AM, Cindy Hamilton wrote:
>
>> I'm just the opposite (of course). I like the yolks mashed to a fine
>> paste so that I don't have to deal with the texture of hard-boiled egg
>> yolks.
>>
>> If I eat a hard-boiled egg plain, I discard the yolk. No chalky yellow
>> golf ball for me.
>>
>
> I used to like hard boiled eggs. I used to take then in my lunches for
> work. Maybe I just tired of them. I don't hate them, but I have not had
> one in close to 20 years, and I think I could happily spend the rest of
> my life and not have one. Devilled eggs OTOH....
>

Had one this morning. On days I work it is a handy breakfast, just peel
and eat. I make them at least once a week and have one for myself and
put one out for my wife. On days I'm home it is usually fried eggs, an
occasional scrambled.

On weekends I make bacon, sausage, etc and save some for the week too.

On Tue, 23 Aug 2016 14:29:29 -0400, Gary > wrote:
>
> I cook eggs hard boiled occasionally 3-4 at a time. I like them chopped
> with mayo and then egg salad sandwiches. It's good for the taste buds
> occasionally.

You too, huh? I like to scoop egg salad with a salty cracker. I
prefer saltines, but don't have them on hand very often - so I use
what I have, which is usually either Wheat Thins or Crunchmaster.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 23 Aug 2016 14:33:12 -0400, Gary > wrote:

> jinx the minx wrote:
> >
> > Cindy Hamilton > wrote:
> > > If I eat a hard-boiled egg plain, I discard the yolk. No chalky yellow
> > > golf ball for me
> >
> > I do the same. I thought I was the only one.
>
> I suspect you and Cindy are the only ones. Trash the yolk? The best
> part? ;-o

Agree!

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2016-08-23 2:29 PM, Gary wrote:
> Dave Smith wrote:
>>
>> I used to like hard boiled eggs. I used to take then in my lunches for
>> work. Maybe I just tired of them. I don't hate them, but I have not had
>> one in close to 20 years, and I think I could happily spend the rest of
>> my life and not have one. Devilled eggs OTOH....
>
> I cook eggs hard boiled occasionally 3-4 at a time. I like them chopped
> with mayo and then egg salad sandwiches. It's good for the taste buds
> occasionally.
>


Sure.... with mayo and other stuff to give it a nice taste and texture.

sf wrote:
>
> On Tue, 23 Aug 2016 14:29:29 -0400, Gary > wrote:
> >
> > I cook eggs hard boiled occasionally 3-4 at a time. I like them chopped
> > with mayo and then egg salad sandwiches. It's good for the taste buds
> > occasionally.
>
> You too, huh? I like to scoop egg salad with a salty cracker. I
> prefer saltines, but don't have them on hand very often - so I use
> what I have, which is usually either Wheat Thins or Crunchmaster.

Here's a funny from many years ago. My daughter was young (like
elementary school age). I fixed her a bowl of soup. She asked me if I
had any crackers. I told her no saltines but we do have a box of Oyster
crackers.

Her reply was: "Oh sick, Dad." She assumed that oyster crackers were
oyster flavored crackers. LOLOL

On 8/23/2016 3:45 PM, Dave Smith wrote:
>
> Sure.... with mayo and other stuff to give it a nice taste and texture.
>
I use half sour cream, half mayo, salt, white pepper, and a tiny pinch
of Coleman's mustard..

S Viemeister wrote:
>
> On 8/23/2016 3:45 PM, Dave Smith wrote:
> >
> > Sure.... with mayo and other stuff to give it a nice taste and texture.
> >
> I use half sour cream, half mayo, salt, white pepper, and a tiny pinch
> of Coleman's mustard..

The half sour cream sounds interesting. I'll have to try that.