Scrambled eggs

Bob Myers said:

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

Quoted message said:

Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome
for lunch.

If it's 20,000 miles, I think you're pointed in exactly the
wrong direction...:-)

Bob M.

Ok, it's actually 10019 miles 🙂
Mind you.... that lunch might be worth it.
Cheers
Cathy(xyz)

On Thu 11 Aug 2005 01:04:47p, Bob Myers wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome
for lunch.

If it's 20,000 miles, I think you're pointed in exactly the
wrong direction...:-)

Bob M.

Could be. I was guessing. Still, it's quite a long trip.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

We've had some delays over getting the permit to demolish the old house
currently on the property. They will begin the tear-down within the next
week or so. The builder should start our new house in mid-September, and
we now hope to be in before Christmas. I don't think construction is ever
on schedule. :-)

Sad, but true. Hope you get there by Christmas.... come to think of it,
if I start walking now, (and learn to swim) I could be there to share
the turkey. 😉
Cheers
Cathy(xyz)

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

Quoted message said:

Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome
for lunch.

If it's 20,000 miles, I think you're pointed in exactly the
wrong direction...:-)

Bob M.

On Thu 11 Aug 2005 12:56:30p, cathyxyz wrote in rec.food.cooking:

Quoted message said:

Bob Myers said:

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

Quoted message said:

Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very
welcome for lunch.

If it's 20,000 miles, I think you're pointed in exactly the
wrong direction...:-)

Bob M.

Ok, it's actually 10019 miles 🙂
Mind you.... that lunch might be worth it.
Cheers
Cathy(xyz)

Well, I'd be pretty close if that was round-trip milage! :-) I'd do up a
very nice lunch!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Thu 11 Aug 2005 01:03:01p, cathyxyz wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

We've had some delays over getting the permit to demolish the old house
currently on the property. They will begin the tear-down within the
next week or so. The builder should start our new house in
mid-September, and we now hope to be in before Christmas. I don't
think construction is ever on schedule. :-)

Sad, but true. Hope you get there by Christmas.... come to think of it,
if I start walking now, (and learn to swim) I could be there to share
the turkey. 😉
Cheers
Cathy(xyz)

Would you settle for a standing rib roast? I only do turkey at our
Thanksgiving in November. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

Quoted message said:

Would you settle for a standing rib roast? I only do turkey at our
Thanksgiving in November. :-)

Works for me! Don't think I could make it by end of November... I am
not as fit (read young) as I used to be!

This has set me thinking (don't laugh - I CAN think occasionally)...
has there ever been an "International" Cook-in? That could be fun...
and where would we have it?

Cheers
Cathy(xyz)

On Thu 11 Aug 2005 01:19:18p, cathyxyz wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Quoted message said:

Would you settle for a standing rib roast? I only do turkey at our
Thanksgiving in November. :-)

Works for me! Don't think I could make it by end of November... I am
not as fit (read young) as I used to be!

Take you time, we'll hold dinner. :-)

Quoted message said:

This has set me thinking (don't laugh - I CAN think occasionally)...
has there ever been an "International" Cook-in? That could be fun...
and where would we have it?

I can't recall having heard of one and I've been here for quite a while. I
think it would be great fun but where, indeed, would we have it?
Switzerland is "neutral" <smile>, so perhaps Nathalie would host it. Or we
could nominate countries/cities and have a huge vote.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

On Thu 11 Aug 2005 01:19:18p, cathyxyz wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

>

Would you settle for a standing rib roast? I only do turkey at our
Thanksgiving in November. :-)

Works for me! Don't think I could make it by end of November... I am
not as fit (read young) as I used to be!

Take you time, we'll hold dinner. :-)

You might be eating very late 🙂

Quoted message said:

Quoted message said:

This has set me thinking (don't laugh - I CAN think occasionally)...
has there ever been an "International" Cook-in? That could be fun...
and where would we have it?

I can't recall having heard of one and I've been here for quite a while. I
think it would be great fun but where, indeed, would we have it?
Switzerland is "neutral" <smile>, so perhaps Nathalie would host it. Or we
could nominate countries/cities and have a huge vote.

Hmmmmm. Switzerland sounds nice, but a bit on the cold side.... How
'bout Hawaii? I have never been there... <g>
Cheers
Cathy(xyz)

cathyxyz said:

Wayne Boatwright wrote:

This has set me thinking (don't laugh - I CAN think occasionally)...
has there ever been an "International" Cook-in? That could be fun...
and where would we have it?

Cheers
Cathy(xyz)

To be fair: have everybody travel the same distance. As there are people
here from all over the globe, the only location that satisfies that
condition is the centre of the earth. The big stove is already there,
and it makes for easy directions: everybody start digging, straight
down. Stop when you smell food.

Jack Masters said:

cathyxyz said:

Wayne Boatwright wrote:

This has set me thinking (don't laugh - I CAN think occasionally)...
has there ever been an "International" Cook-in? That could be fun...
and where would we have it?

Cheers
Cathy(xyz)

To be fair: have everybody travel the same distance. As there are people
here from all over the globe, the only location that satisfies that
condition is the centre of the earth. The big stove is already there,
and it makes for easy directions: everybody start digging, straight
down. Stop when you smell food.

LOL. Only one problem. Who is going to pay for all the shovels?
Cheers
Cathy(xyz)

Mr Libido Incognito said:

When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.

Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.

How do you like your scrambled eggs?

I like the lumps and not soft scrambled either with a few sprinkles of
hot sauce, salt, and fresh ground pepper. The only eggs I can stand
soft cooked are sunny side up. I've almost given up on omlettes in
preference for frittas 🙂

On Thu 11 Aug 2005 01:57:26p, cathyxyz wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 11 Aug 2005 01:19:18p, cathyxyz wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:

> >
>
> Would you settle for a standing rib roast? I only do turkey at our
> Thanksgiving in November. :-)

Works for me! Don't think I could make it by end of November... I am
not as fit (read young) as I used to be!

Take you time, we'll hold dinner. :-)

You might be eating very late 🙂

Quoted message said:

Quoted message said:

This has set me thinking (don't laugh - I CAN think occasionally)...
has there ever been an "International" Cook-in? That could be fun...
and where would we have it?

I can't recall having heard of one and I've been here for quite a
while. I think it would be great fun but where, indeed, would we have
it? Switzerland is "neutral" <smile>, so perhaps Nathalie would host
it. Or we could nominate countries/cities and have a huge vote.

Hmmmmm. Switzerland sounds nice, but a bit on the cold side.... How
'bout Hawaii? I have never been there... <g>
Cheers
Cathy(xyz)

Hmm... Been there, loved it, but would rather go somewhere else. I
already live in a very warm place, so would rather go somewhere more
moderate. We have to work on this! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Thu 11 Aug 2005 01:57:37p, Jack Masters wrote in rec.food.cooking:

Quoted message said:

cathyxyz said:

Wayne Boatwright wrote:

This has set me thinking (don't laugh - I CAN think occasionally)...
has there ever been an "International" Cook-in? That could be fun...
and where would we have it?

Cheers
Cathy(xyz)

To be fair: have everybody travel the same distance. As there are people
here from all over the globe, the only location that satisfies that
condition is the centre of the earth. The big stove is already there,
and it makes for easy directions: everybody start digging, straight
down. Stop when you smell food.

Phoenix is hot enough, thanks!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Mr Libido Incognito said:

When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.

Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.

How do you like your scrambled eggs?

Here's what I did a couple days ago:

I beat the eggs with salt, black pepper, and some water. I melt some butter
in the pan, cook some flaked smoked salmon until it starts to get just a bit
crisp, then add the eggs. I scramble the eggs by running a heatproof spatula
around in the pan, especially around the periphery. Toward the end of
cooking, I add some cream cheese, then I sprinkle with chopped chives when I
put the eggs onto the plate. I also tend to keep the eggs in one large
mass.

Bob

On 12 Aug 2005 00:00:37 +0200, Wayne Boatwright
<[email hidden]> connected the dots and wrote:

~On Thu 11 Aug 2005 01:57:26p, cathyxyz wrote in rec.food.cooking:
~
~>
~> Wayne Boatwright wrote:
~>> On Thu 11 Aug 2005 01:19:18p, cathyxyz wrote in rec.food.cooking:
~>>
~>> >
~>> > Wayne Boatwright wrote:
~>> >
~>> >> >
~>> >>
~>> >> Would you settle for a standing rib roast? I only do turkey at
our
~>> >> Thanksgiving in November. :-)
~>> >
~>> > Works for me! Don't think I could make it by end of November...
I am
~>> > not as fit (read young) as I used to be!
~>>
~>> Take you time, we'll hold dinner. :-)
~>
~> You might be eating very late 🙂
~>>
~>> > This has set me thinking (don't laugh - I CAN think
occasionally)...
~>> > has there ever been an "International" Cook-in? That could be
fun...
~>> > and where would we have it?
~>>
~>> I can't recall having heard of one and I've been here for quite a
~>> while. I think it would be great fun but where, indeed, would we
have
~>> it? Switzerland is "neutral" <smile>, so perhaps Nathalie would
host
~>> it. Or we could nominate countries/cities and have a huge vote.
~>
~> Hmmmmm. Switzerland sounds nice, but a bit on the cold side.... How
~> 'bout Hawaii? I have never been there... <g>
~> Cheers
~> Cathy(xyz)
~>
~
~Hmm... Been there, loved it, but would rather go somewhere else. I
~already live in a very warm place, so would rather go somewhere more
~moderate. We have to work on this! :-)

Switzerland is not alway cold. I hear it's pleasantly cool in the
summer. Unlike Florida.

maxine in ri

Quoted message said:

-L. said:

I make kick-butt scrambled eggs. People request them over and over. I
use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
scramble with a fork at lightening speed. I cook over low, and "turn"

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This must be the secret to light and fluffy scrambled eggs.

-bwg

Also cooking over low heat and covering the pan so they can steep in
their own moisture.

-L.

Quoted message said:

-L. said:

I make kick-butt scrambled eggs. People request them over and over. I
use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
scramble with a fork at lightening speed. I cook over low, and "turn"

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This must be the secret to light and fluffy scrambled eggs.

-bwg

Maybe, but water makes fluffier scrambled eggs than milk.

N.

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

-L. said:

I make kick-butt scrambled eggs. People request them over and over. I
use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
scramble with a fork at lightening speed. I cook over low, and "turn"

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This must be the secret to light and fluffy scrambled eggs.

-bwg

Maybe, but water makes fluffier scrambled eggs than milk.

N.

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm

--
Peter Aitken

Peter Aitken said:

Quoted message said:

Maybe, but water makes fluffier scrambled eggs than milk.

N.

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm

From my experience, scrambled eggs made with milk tend to seep a gray liquid
when cooked. I always find them fluffier with water. But there are dozens of
textures that you can get with scrambled eggs, all depending on water or milk,
heat of the pan and how much you stir them when cooking.