Saw an article about different ways to dry eggs. Tried on this morning
and it was good.

It said to put some shredded cheese in a pan, heat to starts bubbling,
then crack the egg over it. Cover to finish cooking.

I did that in a small coated pan but I did put a little butter first,
then the cheese. Once heated, added the two eggs and let it go.

Getting the eggs out was not so elegant as it did stick a little in
spots so low point for appearance. The taste was good though. I'll try
it again sometime in the future.

After the pan cooled I was able to get the melted cheese residue off
with my finger. That was good too.

On Thursday, May 20, 2021 at 10:13:23 AM UTC-10, Ed Pawlowski wrote:
> Saw an article about different ways to dry eggs. Tried on this morning
> and it was good.
>
> It said to put some shredded cheese in a pan, heat to starts bubbling,
> then crack the egg over it. Cover to finish cooking.
>
> I did that in a small coated pan but I did put a little butter first,
> then the cheese. Once heated, added the two eggs and let it go.
>
> Getting the eggs out was not so elegant as it did stick a little in
> spots so low point for appearance. The taste was good though. I'll try
> it again sometime in the future.
>
> After the pan cooled I was able to get the melted cheese residue off
> with my finger. That was good too.

Who the heck doesn't love fried cheese? The modern non-stick pan allows this to be done with ease. This is a fried egg on top of a slice of brioche bread that was fried on top of a slice of cheese. I don't bother making toast these days. I just fry bread on butter, mayo, or cheese.

https://photos.app.goo.gl/LDqzG6snr6BjDQcW9

On 5/20/2021 4:32 PM, dsi1 wrote:
> On Thursday, May 20, 2021 at 10:13:23 AM UTC-10, Ed Pawlowski wrote:
>> Saw an article about different ways to dry eggs. Tried on this morning
>> and it was good.
>>
>> It said to put some shredded cheese in a pan, heat to starts bubbling,
>> then crack the egg over it. Cover to finish cooking.
>>
>> I did that in a small coated pan but I did put a little butter first,
>> then the cheese. Once heated, added the two eggs and let it go.
>>
>> Getting the eggs out was not so elegant as it did stick a little in
>> spots so low point for appearance. The taste was good though. I'll try
>> it again sometime in the future.
>>
>> After the pan cooled I was able to get the melted cheese residue off
>> with my finger. That was good too.
>
> Who the heck doesn't love fried cheese? The modern non-stick pan allows this to be done with ease. This is a fried egg on top of a slice of brioche bread that was fried on top of a slice of cheese. I don't bother making toast these days. I just fry bread on butter, mayo, or cheese.
>
> https://photos.app.goo.gl/LDqzG6snr6BjDQcW9
>

Mostly looks good but what is that on top? Looks like cockroaches

On Thu, 20 May 2021 13:32:29 -0700 (PDT), dsi1
> wrote:

>On Thursday, May 20, 2021 at 10:13:23 AM UTC-10, Ed Pawlowski wrote:
>> Saw an article about different ways to dry eggs. Tried on this morning
>> and it was good.
>>
>> It said to put some shredded cheese in a pan, heat to starts bubbling,
>> then crack the egg over it. Cover to finish cooking.
>>
>> I did that in a small coated pan but I did put a little butter first,
>> then the cheese. Once heated, added the two eggs and let it go.
>>
>> Getting the eggs out was not so elegant as it did stick a little in
>> spots so low point for appearance. The taste was good though. I'll try
>> it again sometime in the future.
>>
>> After the pan cooled I was able to get the melted cheese residue off
>> with my finger. That was good too.
>
>Who the heck doesn't love fried cheese? The modern non-stick pan allows this to be done with ease. This is a fried egg on top of a slice of brioche bread that was fried on top of a slice of cheese. I don't bother making toast these days. I just fry bread on butter, mayo, or cheese.
>
>https://photos.app.goo.gl/LDqzG6snr6BjDQcW9
Ask them, theyre here. "You can stop saying that now. Thank you."

On 5/20/2021 4:13 PM, Ed Pawlowski wrote:
> Saw an article about different ways to dry eggs.Â* Tried on this morning
> and it was good.
>
> It said to put some shredded cheese in a pan, heat to starts bubbling,
> then crack the egg over it.Â* Cover to finish cooking.
>
> I did that in a small coated pan but I did put a little butter first,
> then the cheese.Â* Once heated, added the two eggs and let it go.
>
> Getting the eggs out was not so elegant as it did stick a little in
> spots so low point for appearance.Â* The taste was good though.Â* I'll try
> it again sometime in the future.
>
> After the pan cooled I was able to get the melted cheese residue off
> with my finger.Â* That was good too.

What kind of shredded cheese did you use?

Jill

On Thursday, May 20, 2021 at 3:49:45 PM UTC-5, Heywood wrote:
> On 5/20/2021 4:32 PM, dsi1 wrote:
> >
> >
> > Who the heck doesn't love fried cheese? The modern non-stick pan allows this to be done with ease. This is a fried egg on top of a slice of brioche bread that was fried on top of a slice of cheese. I don't bother making toast these days. I just fry bread on butter, mayo, or cheese.
> >
> > https://photos.app.goo.gl/LDqzG6snr6BjDQcW9
> >
> Mostly looks good but what is that on top? Looks like cockroaches
>
No way. The cockroaches in Hawaii are ten times that size.
>
--Bryan

On Thursday, May 20, 2021 at 4:40:31 PM UTC-5, wrote:
> On Thursday, May 20, 2021 at 3:49:45 PM UTC-5, Heywood wrote:
> > On 5/20/2021 4:32 PM, dsi1 wrote:
> > >
> > >
> > > Who the heck doesn't love fried cheese? The modern non-stick pan allows this to be done with ease. This is a fried egg on top of a slice of brioche bread that was fried on top of a slice of cheese. I don't bother making toast these days. I just fry bread on butter, mayo, or cheese.
> > >
> > > https://photos.app.goo.gl/LDqzG6snr6BjDQcW9
> > >
> > Mostly looks good but what is that on top? Looks like cockroaches
> >
> No way. The cockroaches in Hawaii are ten times that size.


And they *fly*, lol...

--
Best
Greg

On 5/20/2021 5:24 PM, jmcquown wrote:
> On 5/20/2021 4:13 PM, Ed Pawlowski wrote:
>> Saw an article about different ways to dry eggs.Â* Tried on this
>> morning and it was good.
>>
>> It said to put some shredded cheese in a pan, heat to starts bubbling,
>> then crack the egg over it.Â* Cover to finish cooking.
>>
>> I did that in a small coated pan but I did put a little butter first,
>> then the cheese.Â* Once heated, added the two eggs and let it go.
>>
>> Getting the eggs out was not so elegant as it did stick a little in
>> spots so low point for appearance.Â* The taste was good though.Â* I'll
>> try it again sometime in the future.
>>
>> After the pan cooled I was able to get the melted cheese residue off
>> with my finger.Â* That was good too.
>
> What kind of shredded cheese did you use?
>
> Jill

Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
a good Parmesan but it would be a bit strong for this.

On 5/20/2021 7:11 PM, Ed Pawlowski wrote:
> On 5/20/2021 5:24 PM, jmcquown wrote:
>> On 5/20/2021 4:13 PM, Ed Pawlowski wrote:
>>> Saw an article about different ways to [TRY] dry eggs.Â* Tried on this
>>> morning and it was good.
>>>
>>> It said to put some shredded cheese in a pan, heat to starts
>>> bubbling, then crack the egg over it.Â* Cover to finish cooking.
>>>
>>> I did that in a small coated pan but I did put a little butter first,
>>> then the cheese.Â* Once heated, added the two eggs and let it go.
>>>
>>> Getting the eggs out was not so elegant as it did stick a little in
>>> spots so low point for appearance.Â* The taste was good though.Â* I'll
>>> try it again sometime in the future.
>>>
>>> After the pan cooled I was able to get the melted cheese residue off
>>> with my finger.Â* That was good too.
>>
>> What kind of shredded cheese did you use?
>>
>> Jill
>
> Cabot Seriously Sharp cheddar.Â* I always have some on hand. I also keep
> a good Parmesan but it would be a bit strong for this.

Thanks! I'm not familiar with Cabot brand but I do like sharp cheddar.
Looking online I see they carry it at Publix. I'll have to check it
out. I'm interested in the eggs on fried cheese thing. I love the idea
of the slightly browned on the bottom melted cheese with eggs on top.
Eggs and cheese are a natural combo. A little S&P on the eggs,
right? Sunny side up but I'd want the yolks not on the runny side.
Might be a bit of tricky timing. If I try it with this or any other
shredded cheese, I'll report back. Thanks for the idea!

Jill
Jill

On Thursday, May 20, 2021 at 10:49:45 AM UTC-10, Heywood wrote:
> On 5/20/2021 4:32 PM, dsi1 wrote:
> > On Thursday, May 20, 2021 at 10:13:23 AM UTC-10, Ed Pawlowski wrote:
> >> Saw an article about different ways to dry eggs. Tried on this morning
> >> and it was good.
> >>
> >> It said to put some shredded cheese in a pan, heat to starts bubbling,
> >> then crack the egg over it. Cover to finish cooking.
> >>
> >> I did that in a small coated pan but I did put a little butter first,
> >> then the cheese. Once heated, added the two eggs and let it go.
> >>
> >> Getting the eggs out was not so elegant as it did stick a little in
> >> spots so low point for appearance. The taste was good though. I'll try
> >> it again sometime in the future.
> >>
> >> After the pan cooled I was able to get the melted cheese residue off
> >> with my finger. That was good too.
> >
> > Who the heck doesn't love fried cheese? The modern non-stick pan allows this to be done with ease. This is a fried egg on top of a slice of brioche bread that was fried on top of a slice of cheese. I don't bother making toast these days. I just fry bread on butter, mayo, or cheese.
> >
> > https://photos.app.goo.gl/LDqzG6snr6BjDQcW9
> >
> Mostly looks good but what is that on top? Looks like cockroaches

Lao Gan Ma Spicy Chili Crisp. It's Chinese so yes, it does contain cockroaches - very tasty cockroaches. It's awesome!

https://miro.medium.com/max/1000/0*kH_2kkXePZLixh7Z.jpg

On 5/20/2021 8:32 PM, jmcquown wrote:
> On 5/20/2021 7:11 PM, Ed Pawlowski wrote:
>> On 5/20/2021 5:24 PM, jmcquown wrote:
>>> On 5/20/2021 4:13 PM, Ed Pawlowski wrote:
>>>> Saw an article about different ways to [TRY] dry eggs.Â* Tried on
>>>> this morning and it was good.
>>>>
>>>> It said to put some shredded cheese in a pan, heat to starts
>>>> bubbling, then crack the egg over it.Â* Cover to finish cooking.
>>>>
>>>> I did that in a small coated pan but I did put a little butter
>>>> first, then the cheese.Â* Once heated, added the two eggs and let it go.
>>>>
>>>> Getting the eggs out was not so elegant as it did stick a little in
>>>> spots so low point for appearance.Â* The taste was good though.Â* I'll
>>>> try it again sometime in the future.
>>>>
>>>> After the pan cooled I was able to get the melted cheese residue off
>>>> with my finger.Â* That was good too.
>>>
>>> What kind of shredded cheese did you use?
>>>
>>> Jill
>>
>> Cabot Seriously Sharp cheddar.Â* I always have some on hand. I also
>> keep a good Parmesan but it would be a bit strong for this.
>
> Thanks!Â* I'm not familiar with Cabot brand but I do like sharp cheddar.
> Â*Looking online I see they carry it at Publix.Â* I'll have to check it
> out.Â* I'm interested in the eggs on fried cheese thing.Â* I love the idea
> of the slightly browned on the bottom melted cheese with eggs on top.
> Eggs and cheese are a natural combo. Â* A little S&P on the eggs,
> right?Â* Sunny side up but I'd want the yolks not on the runny side.
> Might be a bit of tricky timing.Â* If I try it with this or any other
> shredded cheese, I'll report back.Â* Thanks for the idea!
>
> Jill
> Jill

I have a lid to cover the small pan so it cooks the top faster.
Yes, S & P to taste
I'm going to do it again in a few days. I'm sure you'll like it.

On Thu, 20 May 2021 16:13:18 -0400, Ed Pawlowski wrote:

> Saw an article about different ways to dry eggs. Tried on this morning
> and it was good.
>
> It said to put some shredded cheese in a pan, heat to starts bubbling,
> then crack the egg over it. Cover to finish cooking.

Did you just kinda lightly cover the whole bottom of a small fry pan
with the cheese? Id the egg reach the pan in some or most spots?
Or did they stay [almost] completely on top of the cheese?

I did eggs this morning (errr,... about 3:45PM) and I should have
read your post first.

-sw

On 5/20/2021 10:59 PM, Sqwertz wrote:
> On Thu, 20 May 2021 16:13:18 -0400, Ed Pawlowski wrote:
>
>> Saw an article about different ways to dry eggs. Tried on this morning
>> and it was good.
>>
>> It said to put some shredded cheese in a pan, heat to starts bubbling,
>> then crack the egg over it. Cover to finish cooking.
>
> Did you just kinda lightly cover the whole bottom of a small fry pan
> with the cheese? Id the egg reach the pan in some or most spots?
> Or did they stay [almost] completely on top of the cheese?
>
> I did eggs this morning (errr,... about 3:45PM) and I should have
> read your post first.
>
> -sw
>

Covered the whole bottom. A little egg ran over but not much. Less
than 1/4"

On Thu, 20 May 2021 19:11:56 -0400, Ed Pawlowski wrote:

> On 5/20/2021 5:24 PM, jmcquown wrote:
>> On 5/20/2021 4:13 PM, Ed Pawlowski wrote:
>>> Saw an article about different ways to dry eggs.* Tried on this
>>> morning and it was good.
>>>
>>> It said to put some shredded cheese in a pan, heat to starts bubbling,
>>> then crack the egg over it.* Cover to finish cooking.
>>>
>>> I did that in a small coated pan but I did put a little butter first,
>>> then the cheese.* Once heated, added the two eggs and let it go.
>>>
>>> Getting the eggs out was not so elegant as it did stick a little in
>>> spots so low point for appearance.* The taste was good though.* I'll
>>> try it again sometime in the future.
>>>
>>> After the pan cooled I was able to get the melted cheese residue off
>>> with my finger.* That was good too.
>>
>> What kind of shredded cheese did you use?
>
> Cabot Seriously Sharp cheddar.

I was gonna ask, too, but I already knew the answer was Cabot sharp.

A less aged cheese might not stick so much since it has more
moisture. Try Velveeta! ;-)

-sw

On Thursday, May 20, 2021 at 8:58:24 PM UTC-4, Ed Pawlowski wrote:
> On 5/20/2021 8:32 PM, jmcquown wrote:
> > On 5/20/2021 7:11 PM, Ed Pawlowski wrote:
> >> On 5/20/2021 5:24 PM, jmcquown wrote:
> >>> On 5/20/2021 4:13 PM, Ed Pawlowski wrote:
> >>>> Saw an article about different ways to [TRY] dry eggs. Tried on
> >>>> this morning and it was good.
> >>>>
> >>>> It said to put some shredded cheese in a pan, heat to starts
> >>>> bubbling, then crack the egg over it. Cover to finish cooking.
> >>>>
> >>>> I did that in a small coated pan but I did put a little butter
> >>>> first, then the cheese. Once heated, added the two eggs and let it go.
> >>>>
> >>>> Getting the eggs out was not so elegant as it did stick a little in
> >>>> spots so low point for appearance. The taste was good though. I'll
> >>>> try it again sometime in the future.
> >>>>
> >>>> After the pan cooled I was able to get the melted cheese residue off
> >>>> with my finger. That was good too.
> >>>
> >>> What kind of shredded cheese did you use?
> >>>
> >>> Jill
> >>
> >> Cabot Seriously Sharp cheddar. I always have some on hand. I also
> >> keep a good Parmesan but it would be a bit strong for this.
> >
> > Thanks! I'm not familiar with Cabot brand but I do like sharp cheddar.
> > Looking online I see they carry it at Publix. I'll have to check it
> > out. I'm interested in the eggs on fried cheese thing. I love the idea
> > of the slightly browned on the bottom melted cheese with eggs on top.
> > Eggs and cheese are a natural combo. A little S&P on the eggs,
> > right? Sunny side up but I'd want the yolks not on the runny side.
> > Might be a bit of tricky timing. If I try it with this or any other
> > shredded cheese, I'll report back. Thanks for the idea!
> >
> > Jill
> > Jill
> I have a lid to cover the small pan so it cooks the top faster.
> Yes, S & P to taste
> I'm going to do it again in a few days. I'm sure you'll like it.

That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.

Ed Pawlowski wrote:
> jmcquown wrote:
>> What kind of shredded cheese did you use?
>>
>> Jill
>
> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
> a good Parmesan but it would be a bit strong for this.

The Cabot seriously sharp is one of my favorites and I usually keep some
on hand.

Similar to the fried cheese, one good snack is this:
One or two slices of toasted white bread (plain, no butter)
Cover each slice with shredded sharp cheddar then put under broiler very
close to the flame.

Needs to be watched closely. The cheese will melt, turn brown, then when
it just starts to blacken in spots, take it out and enjoy

My young kids named that "wrinkled cheese."

On Friday, May 21, 2021 at 8:10:33 AM UTC-4, bruce bowser wrote:

> That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.

Ah, I learned something today. Had to look up what a Bahama Mama is, since I
never go to 7-11.

Cindy Hamilton

On 5/21/2021 8:27 AM, Gary wrote:
> Ed Pawlowski wrote:
>> jmcquown wrote:
>>> What kind of shredded cheese did you use?
>>>
>>> Jill
>>
>> Cabot Seriously Sharp cheddar.Â* I always have some on hand. I also keep
>> a good Parmesan but it would be a bit strong for this.
>
> The Cabot seriously sharp is one of my favorites and I usually keep some
> on hand.
>
> Similar to the fried cheese, one good snack is this:
> One or two slices of toasted white bread (plain, no butter)
> Cover each slice with shredded sharp cheddar then put under broiler very
> close to the flame.
>
> Needs to be watched closely. The cheese will melt, turn brown, then when
> it just starts to blacken in spots, take it out and enjoy
>
> My young kids named that "wrinkled cheese."
>
>
>
>
>
>
That would be a nice change from the usual grilled cheese.

On 5/21/2021 8:40 AM, Cindy Hamilton wrote:
> On Friday, May 21, 2021 at 8:10:33 AM UTC-4, bruce bowser wrote:
>
>> That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.
>
> Ah, I learned something today. Had to look up what a Bahama Mama is, since I
> never go to 7-11.
>
> Cindy Hamilton
>
I thought a Bahama Mama was a tropical fruit drink made with rum. I
doubt they're selling those at 7-11. Now I check and see it's a
"German" sausage on a bun. Go figure.

Jill

On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
> On 5/21/2021 8:27 AM, Gary wrote:
>> Ed Pawlowski wrote:
>>> jmcquown wrote:
>>>> What kind of shredded cheese did you use?
>>>>
>>>> Jill
>>>
>>> Cabot Seriously Sharp cheddar.Â* I always have some on hand. I also keep
>>> a good Parmesan but it would be a bit strong for this.
>>
>> The Cabot seriously sharp is one of my favorites and I usually keep
>> some on hand.
>>
>> Similar to the fried cheese, one good snack is this:
>> One or two slices of toasted white bread (plain, no butter)
>> Cover each slice with shredded sharp cheddar then put under broiler
>> very close to the flame.
>>
>> Needs to be watched closely. The cheese will melt, turn brown, then
>> when it just starts to blacken in spots, take it out and enjoy
>>
>> My young kids named that "wrinkled cheese."
>>
>>
> That would be a nice change from the usual grilled cheese.

It might except the underside of the bread done under the broiler
doesn't get browned. BTDT when making "cheese toast" using thick slices
of French or Italian bread to go with spaghetti red.

Jill

On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
> On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
> > On 5/21/2021 8:27 AM, Gary wrote:
> >> Ed Pawlowski wrote:
> >>> jmcquown wrote:
> >>>> What kind of shredded cheese did you use?
> >>>>
> >>>> Jill
> >>>
> >>> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
> >>> a good Parmesan but it would be a bit strong for this.
> >>
> >> The Cabot seriously sharp is one of my favorites and I usually keep
> >> some on hand.
> >>
> >> Similar to the fried cheese, one good snack is this:
> >> One or two slices of toasted white bread (plain, no butter)
> >> Cover each slice with shredded sharp cheddar then put under broiler
> >> very close to the flame.
> >>
> >> Needs to be watched closely. The cheese will melt, turn brown, then
> >> when it just starts to blacken in spots, take it out and enjoy
> >>
> >> My young kids named that "wrinkled cheese."
> >>
> >>
> > That would be a nice change from the usual grilled cheese.
> It might except the underside of the bread done under the broiler
> doesn't get browned. BTDT when making "cheese toast" using thick slices
> of French or Italian bread to go with spaghetti red.
>
> Jill

That's why Gary specified "toasted white bread".

I don't like it quite as brown as Gary, but I often toast some bread
and melt cheese onto it in the toaster oven.

Cindy Hamilton

On 5/21/2021 11:04 AM, Cindy Hamilton wrote:
> On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
>> On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
>>> On 5/21/2021 8:27 AM, Gary wrote:
>>>> Ed Pawlowski wrote:
>>>>> jmcquown wrote:
>>>>>> What kind of shredded cheese did you use?
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
>>>>> a good Parmesan but it would be a bit strong for this.
>>>>
>>>> The Cabot seriously sharp is one of my favorites and I usually keep
>>>> some on hand.
>>>>
>>>> Similar to the fried cheese, one good snack is this:
>>>> One or two slices of toasted white bread (plain, no butter)
>>>> Cover each slice with shredded sharp cheddar then put under broiler
>>>> very close to the flame.
>>>>
>>>> Needs to be watched closely. The cheese will melt, turn brown, then
>>>> when it just starts to blacken in spots, take it out and enjoy
>>>>
>>>> My young kids named that "wrinkled cheese."
>>>>
>>>>
>>> That would be a nice change from the usual grilled cheese.
>> It might except the underside of the bread done under the broiler
>> doesn't get browned. BTDT when making "cheese toast" using thick slices
>> of French or Italian bread to go with spaghetti red.
>>
>> Jill
>
> That's why Gary specified "toasted white bread".
>
> I don't like it quite as brown as Gary, but I often toast some bread
> and melt cheese onto it in the toaster oven.
>
> Cindy Hamilton
>
Oh, I missed that. Toasted the bread first. Sorry, Gary!

Jill

On 5/21/2021 11:15 AM, jmcquown wrote:
> Oh, I missed that.Â* Toasted the bread first.Â* Sorry, Gary!
>
> Jill
>
Stupid snooty bitch.

On Fri, 21 May 2021 10:50:22 -0400, jmcquown wrote:

> On 5/21/2021 8:40 AM, Cindy Hamilton wrote:
>> On Friday, May 21, 2021 at 8:10:33 AM UTC-4, bruce bowser wrote:
>>
>>> That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.
>>
>> Ah, I learned something today. Had to look up what a Bahama Mama is, since I
>> never go to 7-11.
>>
>> Cindy Hamilton
>>
> I thought a Bahama Mama was a tropical fruit drink made with rum

Or a "Malt Beverage" of the same. I buy one almost every time I go
to the grocery store.

https://www.heb.com/product-detail/c...ma-can/1514847

> Now I check and see it's a "German" sausage on a bun. Go figure.

I never heard of a Bahamam Mama Sausage. And I lived less than a
mile away and ate at the restaurant twice (Germantown - Columbus
Ohio). It must have been "made famous" by some shill on TV after I
left Columbus.

-sw

On Friday, May 21, 2021 at 2:18:25 PM UTC-5, Sqwertz wrote:
> On Fri, 21 May 2021 10:50:22 -0400, jmcquown wrote:
>
> > On 5/21/2021 8:40 AM, Cindy Hamilton wrote:
> >> On Friday, May 21, 2021 at 8:10:33 AM UTC-4, bruce bowser wrote:
> >>
> >>> That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.
> >>
> >> Ah, I learned something today. Had to look up what a Bahama Mama is, since I
> >> never go to 7-11.
> >>
> >> Cindy Hamilton
> >>
> > I thought a Bahama Mama was a tropical fruit drink made with rum
> Or a "Malt Beverage" of the same. I buy one almost every time I go
> to the grocery store.
>
It has "A tropical taste profile with a kick [that] brings the beach-side tiki bar to
your backyard!" Now, who wouldn't want a beach-side tiki bar in their backyard?
You know, I've got a nice back yard. It has blackberries and raspberries, two
varieties of apples, tomatoes, shallots, a variety of herbs, and nice flowers. It
has Virginia bluebells, old fashioned bleeding hearts, various columbines, hostas
and more, but one thing that is missing is a beach-side tiki bar.
>
> -sw
>
--Bryan

On Fri, 21 May 2021 13:37:19 -0700 (PDT), Bryan Simmons wrote:

> On Friday, May 21, 2021 at 2:18:25 PM UTC-5, Sqwertz wrote:
>> On Fri, 21 May 2021 10:50:22 -0400, jmcquown wrote:
>>
>>> On 5/21/2021 8:40 AM, Cindy Hamilton wrote:
>>>> On Friday, May 21, 2021 at 8:10:33 AM UTC-4, bruce bowser wrote:
>>>>
>>>>> That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.
>>>>
>>>> Ah, I learned something today. Had to look up what a Bahama Mama is, since I
>>>> never go to 7-11.
>>>>
>>>> Cindy Hamilton
>>>>
>>> I thought a Bahama Mama was a tropical fruit drink made with rum
>> Or a "Malt Beverage" of the same. I buy one almost every time I go
>> to the grocery store.
>>
> It has "A tropical taste profile with a kick [that] brings the beach-side tiki bar to
> your backyard!" Now, who wouldn't want a beach-side tiki bar in their backyard?
> You know, I've got a nice back yard. It has blackberries and raspberries, two
> varieties of apples, tomatoes, shallots, a variety of herbs, and nice flowers. It
> has Virginia bluebells, old fashioned bleeding hearts, various columbines, hostas
> and more, but one thing that is missing is a beach-side tiki bar.

It's called marketing. Don't take it too seriously.

-sw

On Fri, 21 May 2021 16:50:15 -0500, Sqwertz >
wrote:

>On Fri, 21 May 2021 13:37:19 -0700 (PDT), Bryan Simmons wrote:
>
>> On Friday, May 21, 2021 at 2:18:25 PM UTC-5, Sqwertz wrote:
>>> On Fri, 21 May 2021 10:50:22 -0400, jmcquown wrote:
>>>
>>>> On 5/21/2021 8:40 AM, Cindy Hamilton wrote:
>>>>> On Friday, May 21, 2021 at 8:10:33 AM UTC-4, bruce bowser wrote:
>>>>>
>>>>>> That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.
>>>>>
>>>>> Ah, I learned something today. Had to look up what a Bahama Mama is, since I
>>>>> never go to 7-11.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> I thought a Bahama Mama was a tropical fruit drink made with rum
>>> Or a "Malt Beverage" of the same. I buy one almost every time I go
>>> to the grocery store.
>>>
>> It has "A tropical taste profile with a kick [that] brings the beach-side tiki bar to
>> your backyard!" Now, who wouldn't want a beach-side tiki bar in their backyard?
>> You know, I've got a nice back yard. It has blackberries and raspberries, two
>> varieties of apples, tomatoes, shallots, a variety of herbs, and nice flowers. It
>> has Virginia bluebells, old fashioned bleeding hearts, various columbines, hostas
>> and more, but one thing that is missing is a beach-side tiki bar.
>
>It's called marketing. Don't take it too seriously.
>
>-sw

Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Fri, 21 May 2021 10:50:22 -0400, jmcquown >
wrote:

>On 5/21/2021 8:40 AM, Cindy Hamilton wrote:
>> On Friday, May 21, 2021 at 8:10:33 AM UTC-4, bruce bowser wrote:
>>
>>> That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.
>>
>> Ah, I learned something today. Had to look up what a Bahama Mama is, since I
>> never go to 7-11.
>>
>> Cindy Hamilton
>>
>I thought a Bahama Mama was a tropical fruit drink made with rum. I
>doubt they're selling those at 7-11. Now I check and see it's a
>"German" sausage on a bun. Go figure.
>
>Jill

Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Thu, 20 May 2021 23:02:33 -0400, Ed Pawlowski > wrote:

>On 5/20/2021 10:59 PM, Sqwertz wrote:
>> On Thu, 20 May 2021 16:13:18 -0400, Ed Pawlowski wrote:
>>
>>> Saw an article about different ways to dry eggs. Tried on this morning
>>> and it was good.
>>>
>>> It said to put some shredded cheese in a pan, heat to starts bubbling,
>>> then crack the egg over it. Cover to finish cooking.
>>
>> Did you just kinda lightly cover the whole bottom of a small fry pan
>> with the cheese? Id the egg reach the pan in some or most spots?
>> Or did they stay [almost] completely on top of the cheese?
>>
>> I did eggs this morning (errr,... about 3:45PM) and I should have
>> read your post first.
>>
>> -sw
>>
>
>Covered the whole bottom. A little egg ran over but not much. Less
>than 1/4"

Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Fri, 21 May 2021 08:04:27 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
>> On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
>> > On 5/21/2021 8:27 AM, Gary wrote:
>> >> Ed Pawlowski wrote:
>> >>> jmcquown wrote:
>> >>>> What kind of shredded cheese did you use?
>> >>>>
>> >>>> Jill
>> >>>
>> >>> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
>> >>> a good Parmesan but it would be a bit strong for this.
>> >>
>> >> The Cabot seriously sharp is one of my favorites and I usually keep
>> >> some on hand.
>> >>
>> >> Similar to the fried cheese, one good snack is this:
>> >> One or two slices of toasted white bread (plain, no butter)
>> >> Cover each slice with shredded sharp cheddar then put under broiler
>> >> very close to the flame.
>> >>
>> >> Needs to be watched closely. The cheese will melt, turn brown, then
>> >> when it just starts to blacken in spots, take it out and enjoy
>> >>
>> >> My young kids named that "wrinkled cheese."
>> >>
>> >>
>> > That would be a nice change from the usual grilled cheese.
>> It might except the underside of the bread done under the broiler
>> doesn't get browned. BTDT when making "cheese toast" using thick slices
>> of French or Italian bread to go with spaghetti red.
>>
>> Jill
>
>That's why Gary specified "toasted white bread".
>
>I don't like it quite as brown as Gary, but I often toast some bread
>and melt cheese onto it in the toaster oven.

What's not to like?

On Fri, 21 May 2021 22:02:58 -0400, Bob > wrote:

>On Fri, 21 May 2021 08:04:27 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
>>> On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
>>> > On 5/21/2021 8:27 AM, Gary wrote:
>>> >> Ed Pawlowski wrote:
>>> >>> jmcquown wrote:
>>> >>>> What kind of shredded cheese did you use?
>>> >>>>
>>> >>>> Jill
>>> >>>
>>> >>> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
>>> >>> a good Parmesan but it would be a bit strong for this.
>>> >>
>>> >> The Cabot seriously sharp is one of my favorites and I usually keep
>>> >> some on hand.
>>> >>
>>> >> Similar to the fried cheese, one good snack is this:
>>> >> One or two slices of toasted white bread (plain, no butter)
>>> >> Cover each slice with shredded sharp cheddar then put under broiler
>>> >> very close to the flame.
>>> >>
>>> >> Needs to be watched closely. The cheese will melt, turn brown, then
>>> >> when it just starts to blacken in spots, take it out and enjoy
>>> >>
>>> >> My young kids named that "wrinkled cheese."
>>> >>
>>> >>
>>> > That would be a nice change from the usual grilled cheese.
>>> It might except the underside of the bread done under the broiler
>>> doesn't get browned. BTDT when making "cheese toast" using thick slices
>>> of French or Italian bread to go with spaghetti red.
>>>
>>> Jill
>>
>>That's why Gary specified "toasted white bread".
>>
>>I don't like it quite as brown as Gary, but I often toast some bread
>>and melt cheese onto it in the toaster oven.
>
>What's not to like?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On Fri, 21 May 2021 16:50:15 -0500, Sqwertz >
wrote:

>On Fri, 21 May 2021 13:37:19 -0700 (PDT), Bryan Simmons wrote:
>
>> On Friday, May 21, 2021 at 2:18:25 PM UTC-5, Sqwertz wrote:
>>> On Fri, 21 May 2021 10:50:22 -0400, jmcquown wrote:
>>>
>>>> On 5/21/2021 8:40 AM, Cindy Hamilton wrote:
>>>>> On Friday, May 21, 2021 at 8:10:33 AM UTC-4, bruce bowser wrote:
>>>>>
>>>>>> That Bahama Mama from 7-11 convenience store is good cut the long way and fried with eggs. Butter and grits are great with it.
>>>>>
>>>>> Ah, I learned something today. Had to look up what a Bahama Mama is, since I
>>>>> never go to 7-11.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> I thought a Bahama Mama was a tropical fruit drink made with rum
>>> Or a "Malt Beverage" of the same. I buy one almost every time I go
>>> to the grocery store.
>>>
>> It has "A tropical taste profile with a kick [that] brings the beach-side tiki bar to
>> your backyard!" Now, who wouldn't want a beach-side tiki bar in their backyard?
>> You know, I've got a nice back yard. It has blackberries and raspberries, two
>> varieties of apples, tomatoes, shallots, a variety of herbs, and nice flowers. It
>> has Virginia bluebells, old fashioned bleeding hearts, various columbines, hostas
>> and more, but one thing that is missing is a beach-side tiki bar.
>
>It's called marketing. Don't take it too seriously.
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On Friday, May 21, 2021 at 11:04:32 AM UTC-4, Cindy Hamilton wrote:
> On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
> > On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
> > > On 5/21/2021 8:27 AM, Gary wrote:
> > >> Ed Pawlowski wrote:
> > >>> jmcquown wrote:
> > >>>> What kind of shredded cheese did you use?
> > >>>>
> > >>>> Jill
> > >>>
> > >>> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
> > >>> a good Parmesan but it would be a bit strong for this.
> > >>
> > >> The Cabot seriously sharp is one of my favorites and I usually keep
> > >> some on hand.
> > >>
> > >> Similar to the fried cheese, one good snack is this:
> > >> One or two slices of toasted white bread (plain, no butter)
> > >> Cover each slice with shredded sharp cheddar then put under broiler
> > >> very close to the flame.
> > >>
> > >> Needs to be watched closely. The cheese will melt, turn brown, then
> > >> when it just starts to blacken in spots, take it out and enjoy
> > >>
> > >> My young kids named that "wrinkled cheese."
> > >>
> > >>
> > > That would be a nice change from the usual grilled cheese.
> > It might except the underside of the bread done under the broiler
> > doesn't get browned. BTDT when making "cheese toast" using thick slices
> > of French or Italian bread to go with spaghetti red.
> >
> > Jill
> That's why Gary specified "toasted white bread".
>
> I don't like it quite as brown as Gary, but I often toast some bread
> and melt cheese onto it in the toaster oven.

On white bread toast, I like tuna or chicken salad with a slice of bacon, lettuce and tomato. I don't like ham salad on toast, though. I prefer ham salad on top of a regular garden salad. For a white bread toast breakfast, I like a sausage link sliced the long way with two fried eggs on top. VERY GOOD, especially with a side of buttery grits with plenty of S&P !!

bruce bowser wrote:

> On Friday, May 21, 2021 at 11:04:32 AM UTC-4, Cindy Hamilton wrote:

> > That's why Gary specified "toasted white bread".
> >
> > I don't like it quite as brown as Gary, but I often toast some
> > bread and melt cheese onto it in the toaster oven.
>
> On white bread toast, I like tuna or chicken salad with a slice of
> bacon, lettuce and tomato. I don't like ham salad on toast, though.
> I prefer ham salad on top of a regular garden salad. For a white
> bread toast breakfast, I like a sausage link sliced the long way with
> two fried eggs on top. VERY GOOD, especially with a side of buttery
> grits with plenty of S&P !!

You're a complicated man, Bruce.

--
The real Bruce posts with uni-berlin.de - individual.net

On 22 May 2021 19:53:10 GMT, "Bruce" > wrote:

>bruce bowser wrote:
>
>> On Friday, May 21, 2021 at 11:04:32 AM UTC-4, Cindy Hamilton wrote:
>
>> > That's why Gary specified "toasted white bread".
>> >
>> > I don't like it quite as brown as Gary, but I often toast some
>> > bread and melt cheese onto it in the toaster oven.
>>
>> On white bread toast, I like tuna or chicken salad with a slice of
>> bacon, lettuce and tomato. I don't like ham salad on toast, though.
>> I prefer ham salad on top of a regular garden salad. For a white
>> bread toast breakfast, I like a sausage link sliced the long way with
>> two fried eggs on top. VERY GOOD, especially with a side of buttery
>> grits with plenty of S&P !!
>
>You're a complicated man, Bruce.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sat, 22 May 2021 12:35:25 -0700 (PDT), bruce bowser
> wrote:

>On Friday, May 21, 2021 at 11:04:32 AM UTC-4, Cindy Hamilton wrote:
>> On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
>> > On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
>> > > On 5/21/2021 8:27 AM, Gary wrote:
>> > >> Ed Pawlowski wrote:
>> > >>> jmcquown wrote:
>> > >>>> What kind of shredded cheese did you use?
>> > >>>>
>> > >>>> Jill
>> > >>>
>> > >>> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
>> > >>> a good Parmesan but it would be a bit strong for this.
>> > >>
>> > >> The Cabot seriously sharp is one of my favorites and I usually keep
>> > >> some on hand.
>> > >>
>> > >> Similar to the fried cheese, one good snack is this:
>> > >> One or two slices of toasted white bread (plain, no butter)
>> > >> Cover each slice with shredded sharp cheddar then put under broiler
>> > >> very close to the flame.
>> > >>
>> > >> Needs to be watched closely. The cheese will melt, turn brown, then
>> > >> when it just starts to blacken in spots, take it out and enjoy
>> > >>
>> > >> My young kids named that "wrinkled cheese."
>> > >>
>> > >>
>> > > That would be a nice change from the usual grilled cheese.
>> > It might except the underside of the bread done under the broiler
>> > doesn't get browned. BTDT when making "cheese toast" using thick slices
>> > of French or Italian bread to go with spaghetti red.
>> >
>> > Jill
>> That's why Gary specified "toasted white bread".
>>
>> I don't like it quite as brown as Gary, but I often toast some bread
>> and melt cheese onto it in the toaster oven.
>
>On white bread toast, I like tuna or chicken salad with a slice of bacon, lettuce and tomato. I don't like ham salad on toast, though. I prefer ham salad on top of a regular garden salad. For a white bread toast breakfast, I like a sausage link sliced the long way with two fried eggs on top. VERY GOOD, especially with a side of buttery grits with plenty of S&P !!

Ask them, theyre here. "You can stop saying that now. Thank you."
--
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>> That's why Gary specified "toasted white bread".
>>
>> I don't like it quite as brown as Gary, but I often toast some bread
>> and melt cheese onto it in the toaster oven.
>>
>> Cindy Hamilton
>>
> Oh, I missed that. Toasted the bread first. Sorry, Gary!
>
> Jill

No worries! :-)

On Saturday, May 22, 2021 at 9:35:29 AM UTC-10, bruce bowser wrote:
> On Friday, May 21, 2021 at 11:04:32 AM UTC-4, Cindy Hamilton wrote:
> > On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
> > > On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
> > > > On 5/21/2021 8:27 AM, Gary wrote:
> > > >> Ed Pawlowski wrote:
> > > >>> jmcquown wrote:
> > > >>>> What kind of shredded cheese did you use?
> > > >>>>
> > > >>>> Jill
> > > >>>
> > > >>> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
> > > >>> a good Parmesan but it would be a bit strong for this.
> > > >>
> > > >> The Cabot seriously sharp is one of my favorites and I usually keep
> > > >> some on hand.
> > > >>
> > > >> Similar to the fried cheese, one good snack is this:
> > > >> One or two slices of toasted white bread (plain, no butter)
> > > >> Cover each slice with shredded sharp cheddar then put under broiler
> > > >> very close to the flame.
> > > >>
> > > >> Needs to be watched closely. The cheese will melt, turn brown, then
> > > >> when it just starts to blacken in spots, take it out and enjoy
> > > >>
> > > >> My young kids named that "wrinkled cheese."
> > > >>
> > > >>
> > > > That would be a nice change from the usual grilled cheese.
> > > It might except the underside of the bread done under the broiler
> > > doesn't get browned. BTDT when making "cheese toast" using thick slices
> > > of French or Italian bread to go with spaghetti red.
> > >
> > > Jill
> > That's why Gary specified "toasted white bread".
> >
> > I don't like it quite as brown as Gary, but I often toast some bread
> > and melt cheese onto it in the toaster oven.
> On white bread toast, I like tuna or chicken salad with a slice of bacon, lettuce and tomato. I don't like ham salad on toast, though. I prefer ham salad on top of a regular garden salad. For a white bread toast breakfast, I like a sausage link sliced the long way with two fried eggs on top. VERY GOOD, especially with a side of buttery grits with plenty of S&P !!

The other day we had some pastele sausage. According to the package, it's a sausage made with pork, bananas, and onions. Ha ha, that's so weird. It's a great sausage! We had rice rather than grits though.

https://photos.app.goo.gl/NXibKReVCacHESKZ9