Celery, eggs, and Vancouver

Marsha wrote:

I though it was the name of a new rock group.

Quoted message said:

Might as well cover all topics at once.

Did you know you're not supposed to manhandle scrambled eggs. You
should gently fold them in the skillet. It makes them less rubbery.
Not being Suzie Homemaker, that was a big discovery for me : )

Well, sorta. Classic French technique is to stir them (fork) while
liquid to get the cooked bits up off the pan, and dump them out of the
pan while still the tiniest bit runny. They finish setting from the
residual heat in them. Adding water results in tougher eggs. Milk makes
them smoother, cream is best. Roughly a tablespoon per egg.

Quoted message said:

De-ribbing celery. This has to be the most unrewarding kitchen job, but
it must be done.

Nah. I mean it's kinda nice, but it feels like cutting crusts off
sandwiches.

Quoted message said:

Anybody from this group in or near Vancouver, BC? I'll be there for
five days next month. Can't wait! Lunch anyone?

I wish. If I'm not there start without me and I'll jump in the next time
I'm in the neighborhood.

Pastorio

Bob (this one) said:

Marsha wrote:

I though it was the name of a new rock group.

Hmmm. Does have a certain ring to it.

Quoted message said:

Quoted message said:

Did you know you're not supposed to manhandle scrambled eggs. You
should gently fold them in the skillet. It makes them less rubbery.
Not being Suzie Homemaker, that was a big discovery for me : )

Well, sorta. Classic French technique is to stir them (fork) while
liquid to get the cooked bits up off the pan, and dump them out of the
pan while still the tiniest bit runny. They finish setting from the
residual heat in them. Adding water results in tougher eggs. Milk makes
them smoother, cream is best. Roughly a tablespoon per egg.

I do them in a non-stick skillet, so a fork is
out. Shouldn't add water? Just learned something
else. I'm going to have the best scrambled eggs
next time.

Quoted message said:

Quoted message said:

De-ribbing celery. This has to be the most unrewarding kitchen job,
but it must be done.

Nah. I mean it's kinda nice, but it feels like cutting crusts off
sandwiches.

Not quite the same to me. There's nothing as
unappealing visually as biting into celery and
peanut butter and having to leave strings behind
with said PB on them.

Quoted message said:

Quoted message said:

Anybody from this group in or near Vancouver, BC? I'll be there for
five days next month. Can't wait! Lunch anyone?

I wish. If I'm not there start without me and I'll jump in the next time
I'm in the neighborhood.

Pastorio

Deal. I plan on having salmon every which way it
can be cooked, plus biking through False Creek and
Stanley Park, taking the bus/cruise over to
Victoria for the day, hitting Grouse Mountain,
yada yada yada.

Marsha/Ohio

FOB said:

Do you mean removing the strings from celery? I never do that.

In news:[email hidden],
Marsha <[email hidden]> stated
|
| De-ribbing celery. This has to be the most
| unrewarding kitchen job, but it must be done.
|
| Anybody from this group in or near Vancouver, BC?
| I'll be there for five days next month. Can't
| wait! Lunch anyone?
|
| Marsha/Ohio

Yep. You don't mind stringy celery?

Marsha/Ohio

Do you mean removing the strings from celery? I never do that.

In news:[email hidden],
Marsha <[email hidden]> stated
| Might as well cover all topics at once.
|
| Did you know you're not supposed to manhandle
| scrambled eggs. You should gently fold them in
| the skillet. It makes them less rubbery. Not
| being Suzie Homemaker, that was a big discovery
| for me : )
|
| De-ribbing celery. This has to be the most
| unrewarding kitchen job, but it must be done.
|
| Anybody from this group in or near Vancouver, BC?
| I'll be there for five days next month. Can't
| wait! Lunch anyone?
|
| Hope everyone is having a great holiday.
| Remember, it's not just a day off. It's
| Independence Day. Thank someone for it.
|
| Marsha/Ohio

Marsha said:

Bob (this one) said:

Marsha said:

Did you know you're not supposed to manhandle scrambled eggs. You
should gently fold them in the skillet. It makes them less rubbery.
Not being Suzie Homemaker, that was a big discovery for me : )

Well, sorta. Classic French technique is to stir them (fork) while
liquid to get the cooked bits up off the pan, and dump them out of the
pan while still the tiniest bit runny. They finish setting from the
residual heat in them. Adding water results in tougher eggs. Milk
makes them smoother, cream is best. Roughly a tablespoon per egg.

I do them in a non-stick skillet, so a fork is out.

Plastic fork or silicone spatula.

Quoted message said:

Not quite the same to me. There's nothing as unappealing visually as
biting into celery and peanut butter and having to leave strings behind
with said PB on them.

C'mon. Those little strings hanging down to your shirt make you look all
macho, as though you just bit some live thing in half and the tendons
didn't all make it inside. Even better with a little PB smeared on them.
A certain John Wayne feel to it.

Pastorio

Bob (this one) said:

Marsha said:

Quoted message said:

> Did you know you're not supposed to manhandle scrambled eggs. You
> should gently fold them in the skillet. It makes them less
> rubbery. Not being Suzie Homemaker, that was a big discovery for me
> : )

Well, sorta. Classic French technique is to stir them (fork) while
liquid to get the cooked bits up off the pan, and dump them out of
the pan while still the tiniest bit runny. They finish setting from
the residual heat in them. Adding water results in tougher eggs. Milk
makes them smoother, cream is best. Roughly a tablespoon per egg.

I do them in a non-stick skillet, so a fork is out.

Plastic fork or silicone spatula.

I use a silicone spatula.

Quoted message said:

Quoted message said:

Not quite the same to me. There's nothing as unappealing visually as
biting into celery and peanut butter and having to leave strings
behind with said PB on them.

C'mon. Those little strings hanging down to your shirt make you look all
macho, as though you just bit some live thing in half and the tendons
didn't all make it inside. Even better with a little PB smeared on them.
A certain John Wayne feel to it.

Pastorio

Well that was certainly a vivid description.
Thankyouverymuch for ruining my appetite for
celery and PB this evening. Care to ruin my
grilled chicken breast, too? (bone in, skin on,
with various herbs - to cover that rotten smell,
you know) Come on, I know you'll come up with
something just as, um, descriptive. Just don't drool.

Marsha/Ohio

No, of course I usually buy the celery hearts as I find the greener outer
ribs too strongly flavored and the inner ones are less stringy. I confess I
don't eat a whole lot of celery in sticks, I usually use it cut up in
salads.

In news:[email hidden],
Marsha <[email hidden]> stated
||
|
| Yep. You don't mind stringy celery?
|
| Marsha/Ohio

In article <[email hidden]>,

Marsha said:

Bob (this one) said:

Marsha wrote:

Quoted message said:

Not quite the same to me. There's nothing as
unappealing visually as biting into celery and
peanut butter and having to leave strings behind
with said PB on them.

Y'all need sharper teeth.

--
http://www.mindspring.com/~lunachick

In article <[email hidden]>,

Bob (this one) said:

Marsha wrote:

I though it was the name of a new rock group.

Quoted message said:

Might as well cover all topics at once.

Did you know you're not supposed to manhandle scrambled eggs. You
should gently fold them in the skillet. It makes them less rubbery.
Not being Suzie Homemaker, that was a big discovery for me : )

Well, sorta. Classic French technique is to stir them (fork) while
liquid to get the cooked bits up off the pan, and dump them out of the
pan while still the tiniest bit runny. They finish setting from the
residual heat in them. Adding water results in tougher eggs. Milk makes
them smoother, cream is best. Roughly a tablespoon per egg.

I use just a dab of sour cream, and pre-mix in my shredded cheese. ;-)
I also gently fold them in and serve the slightly runny so they finish
cooking on their own.

I never have rubbery scrambled eggs...

Quoted message said:

Quoted message said:

De-ribbing celery. This has to be the most unrewarding kitchen job, but
it must be done.

Nah. I mean it's kinda nice, but it feels like cutting crusts off
sandwiches.

De-ribbing???

I break them off, then gently break each end off towards the back to
de-string. I break them in half again in the middle to get any strings I
miss.

I eat a lot of celery. ;-)

Quoted message said:

Quoted message said:

Anybody from this group in or near Vancouver, BC? I'll be there for
five days next month. Can't wait! Lunch anyone?

I wish. If I'm not there start without me and I'll jump in the next time
I'm in the neighborhood.

Pastorio

Me too!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

FOB said:

Do you mean removing the strings from celery? I never do that.

Ew!

It's ever so much nicer if you do! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob (this one) said:

Marsha said:

Bob (this one) said:

Marsha wrote:

> Did you know you're not supposed to manhandle scrambled eggs. You
> should gently fold them in the skillet. It makes them less rubbery.
> Not being Suzie Homemaker, that was a big discovery for me : )

Well, sorta. Classic French technique is to stir them (fork) while
liquid to get the cooked bits up off the pan, and dump them out of the
pan while still the tiniest bit runny. They finish setting from the
residual heat in them. Adding water results in tougher eggs. Milk
makes them smoother, cream is best. Roughly a tablespoon per egg.

I do them in a non-stick skillet, so a fork is out.

Plastic fork or silicone spatula.

Since I'm using cast iron, I just use a stainless steel spatula.
I coat the hot pan well with olive oil prior to pouring in the eggs.

Quoted message said:

Quoted message said:

Not quite the same to me. There's nothing as unappealing visually as
biting into celery and peanut butter and having to leave strings behind
with said PB on them.

C'mon. Those little strings hanging down to your shirt make you look all
macho, as though you just bit some live thing in half and the tendons
didn't all make it inside. Even better with a little PB smeared on them.
A certain John Wayne feel to it.

<lol>
Ew!!!!!!

No strings for me thanks!
I only have just so much dental floss on hand. ;-)

Quoted message said:

Pastorio

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

FOB said:

No, of course I usually buy the celery hearts as I find the greener outer
ribs too strongly flavored and the inner ones are less stringy. I confess I
don't eat a whole lot of celery in sticks, I usually use it cut up in
salads.

The only time I don't bother stringing celery is if I am chopping it up
fine for egg dishes or stir fry...

At that point, it does not matter. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

No strings for me thanks!
I only have just so much dental floss on hand. ;-)

I didn't eat celery for YEARS because I didn't like it - or so I thought.
On a cooking show one day they showed how to remove the strings. Once I did
that, I suddenly liked celery again. The fiber may be good (I shoot for
30g/day) but I'll take it in a different form, TYVM 🙂

--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

Meat sticks in my teeth worse than celery strings. Better than floss are
DentaPicks, plastic toothpicks with a little brush molded on one end. I
have one spot where food sticks any time I eat and these are so handy,
particularly when you are in a situation where whipping out the floss is not
convenient. There is another brand of these sold in drugstores but this
brand is a bit stronger, I mail ordered them, Googling turns up a bunch of
hits.

In news:[email hidden],
OmManiPadmeOmelet <[email hidden]> stated
| Ew!!!!!!
|
| No strings for me thanks!
| I only have just so much dental floss on hand. ;-)
|
| --
| Om.
|
| "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
| Nicholson