Food writer - need memory jog!

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

Quoted message said:

American woman. Double-barreled surname. Wrote in the
30s/40s/50s? Waxed lyrical about the perfect scrambled
eggs. Can't remember the name for the life of me, which is
a handicap when trying to buy a book by her! She

wrote

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brilliantly about food and eating, and I know people here
are familiar

with

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her, 'cos her name has been mentioned before - I just
can't remember it! Help greatly appreciated!

Thanks in advance

Jo

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Sounds like M.F.K. Fisher, except for the double
barreled bit. She certainly has a daunting approach to
scrmabled eggs!

"Anthony" <[email hidden]> wrote

Quoted message said:

Sounds like M.F.K. Fisher, except for the double
barreled bit. She certainly has a daunting approach to
scrmabled eggs!

Aargh! You're right - it was the multiple initials that
confused me - and thanks ever so much - she's the one I
was thinking of - you've saved me hours of googling!
Thanks tons!

Jo

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

Quoted message said:

Aargh! You're right - it was the multiple initials that
confused me - and thanks ever so much - she's the one I
was thinking of - you've saved me hours of googling!
Thanks tons!

Jo

You're very welcome. And if you ever do try her method of
scrambling eggs, do let us all know how it turns out.

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

Quoted message said:

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

Quoted message said:

Aargh! You're right - it was the multiple initials that
confused me -

and

Quoted message said:

Quoted message said:

thanks ever so much - she's the one I was thinking of -
you've saved me hours of googling! Thanks tons!

Jo

You're very welcome. And if you ever do try her method of
scrambling

eggs,

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do let us all know how it turns out.

As I recall (it being around 20 years since I read her
'instructions' - I lent the book to a friend and never got
it back) she espouses the slow method of scrambling -
something with which I agree. She suggests that one hovers
over the pan, stirring constantly, using a very low heat.
That way, you end up with a 'custard with substance' rather
than crumbly scrambled eggs. Works for me! The only
modification to her method that I have made is to add a
couple of drops of naturally brewed (Kikkoman) soy sauce -
brings out the flavour beautifully. Got the idea from a
Kikkoman product launch I managed to get into back in the
'80s - held at the Dorchester in London, when Mosimann was
the chef there - it was his idea, and it's a good'un. Not
enough soy to flavour the eggs, just enough to enhance
them. Yum.

Jo

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Jo wrote about M.F.K. Fisher:

Quoted message said:

As I recall (it being around 20 years since I read her
'instructions' - I lent the book to a friend and never got
it back) she espouses the slow method of scrambling -
something with which I agree. She suggests that one hovers
over the pan, stirring constantly, using a very low heat.
That way, you end up with a 'custard with substance'
rather than crumbly scrambled eggs. Works for me!

That's Escoffier's method, isn't it? (Although Escoffier
used a double boiler to ensure that the heat was low.)

Bob

Bob said:

Jo wrote about M.F.K. Fisher:

Quoted message said:

As I recall (it being around 20 years since I read her
'instructions' - I lent the book to a friend and never
got it back) she espouses the slow method of scrambling
- something with which I agree. She suggests that one
hovers over the pan, stirring constantly, using a very
low heat. That way, you end up with a 'custard with
substance' rather than crumbly scrambled eggs. Works
for me!

That's Escoffier's method, isn't it? (Although Escoffier
used a double boiler to ensure that the heat was low.)

Bob

I think that was also Richard Olney's way.

Christine

Christine Dabney <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Bob said:

Jo wrote about M.F.K. Fisher:

Quoted message said:

As I recall (it being around 20 years since I read her
'instructions' - I lent the book to a friend and never
got it back) she espouses the slow method of scrambling
- something with which I agree. She suggests that one
hovers over the pan, stirring constantly, using a very
low heat. That way, you end up with a 'custard with
substance' rather than crumbly scrambled eggs. Works
for me!

That's Escoffier's method, isn't it? (Although Escoffier
used a double boiler to ensure that the heat was low.)

Bob

I think that was also Richard Olney's way.

Christine

According to the late Laurie Colwin, you stand and stir
these eggs until you feel you are going to begin screaming
uncontrollably, but they ARE satiny and creamy, and need no
embellishment. She recommends talking to someone you adore,
or listen to something very compelling on the radio while
cooking these.

Melissa

Christine Dabney <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Bob said:

Jo wrote about M.F.K. Fisher:

Quoted message said:

As I recall (it being around 20 years since I read her
'instructions' - I lent the book to a friend and never
got it back) she espouses the slow method of scrambling
- something with which I agree. She suggests that one
hovers over the pan, stirring constantly, using a very
low heat. That way, you end up with a 'custard with
substance' rather than crumbly scrambled eggs. Works
for me!

That's Escoffier's method, isn't it? (Although Escoffier
used a double boiler to ensure that the heat was low.)

Bob

I think that was also Richard Olney's way.

Christine

According to the late Laurie Colwin, you stand and stir
these eggs until you feel you are going to begin screaming
uncontrollably, but they ARE satiny and creamy, and need no
embellishment. She recommends talking to someone you adore,
or listen to something very compelling on the radio while
cooking these.

Melissa

[email hidden] (Melissa Houle) wrote in message news:<[email hidden]>...

Quoted message said:

According to the late Laurie Colwin, you stand and stir
these eggs until you feel you are going to begin screaming
uncontrollably, but they ARE satiny and creamy, and need
no embellishment. She recommends talking to someone you
adore, or listen to something very compelling on the radio
while cooking these.

Like, how long, about, does it take to scramble an egg, in
this fashion, would you say?....

Karen