Good-bye

On Wed, 25 Aug 2004 09:23:08 -0400, "Beverly"
wrote:

I have some little moulds that you hang on the side of the pan so
they're in the boiling water - they're made of non-stick stuff and you
just put the eggs in until they're done to your preference. I find
these much better than the old way of putting the egg straight in the
water, when I always seemed to manage to lose half the white.

janice

Mine is very similar. The molds sit in a holder above the water. I never
tried putting the egg straight into the water. I would have the same
problem of losing the white.

OT but just an observation:
What happened to the 'u' in words when they crossed the oceanG Did they
sink?

Beverly


Hubby just learned a new way to cook the poached eggs with no gadgets
and no kidding it was the perfect egg. No white lost. The water in the
pan must be at a scant boil, put in a splash of vnegar and a pinch of
salt. Before dropping the egg, give the water a vigorous stir and drop
the raw egg in the depression in the center of the pan. Unbelievably
perfect egg. He was so proud of himself. LOL!

Ally
212/160/140

On Wed, 25 Aug 2004 09:23:08 -0400, "Beverly"
wrote:

I have some little moulds that you hang on the side of the pan so
they're in the boiling water - they're made of non-stick stuff and you
just put the eggs in until they're done to your preference. I find
these much better than the old way of putting the egg straight in the
water, when I always seemed to manage to lose half the white.

janice

Mine is very similar. The molds sit in a holder above the water. I never
tried putting the egg straight into the water. I would have the same
problem of losing the white.

OT but just an observation:
What happened to the 'u' in words when they crossed the oceanG Did they
sink?

Beverly


Hubby just learned a new way to cook the poached eggs with no gadgets
and no kidding it was the perfect egg. No white lost. The water in the
pan must be at a scant boil, put in a splash of vnegar and a pinch of
salt. Before dropping the egg, give the water a vigorous stir and drop
the raw egg in the depression in the center of the pan. Unbelievably
perfect egg. He was so proud of himself. LOL!

Ally
212/160/140

Most people who immigrate to the US bring their food and customs with them.
Many supermarkets have an ethnic section where you can buy imported foods.
We even have international markets such as this one.
http://tinyurl.com/4qbey

Well, I had Italian food in Italian restaurants in France, Germany and
England and it tasted like plastic, so I have an idea of what you can
eat in most Italian restaurants around the world.
Of course, you won't find German beer in Italy, and so on.
People tend to adapt their national dishes to the place they go to
live, so dishes slowly loose some of their peculiarities.
Like Parmesan in risotto, for example :-)

Most people who immigrate to the US bring their food and customs with them.
Many supermarkets have an ethnic section where you can buy imported foods.
We even have international markets such as this one.
http://tinyurl.com/4qbey

Well, I had Italian food in Italian restaurants in France, Germany and
England and it tasted like plastic, so I have an idea of what you can
eat in most Italian restaurants around the world.
Of course, you won't find German beer in Italy, and so on.
People tend to adapt their national dishes to the place they go to
live, so dishes slowly loose some of their peculiarities.
Like Parmesan in risotto, for example :-)

On Wed, 25 Aug 2004 16:45:58 GMT, estella
wrote:


Many of the recipes for risotto do not include cheese, just meat, seafood
or vegetables.

Interesting. When I hear "risotto" I think of something akin to chinese
fried rice, i.e., rice fried in a pan with vegetables and maybe meat or
egg. I've never made a creamy or cheesy risotto before.

Risotto is an Italian word

I liked this post very much.

On Wed, 25 Aug 2004 16:45:58 GMT, estella
wrote:


Many of the recipes for risotto do not include cheese, just meat, seafood
or vegetables.

Interesting. When I hear "risotto" I think of something akin to chinese
fried rice, i.e., rice fried in a pan with vegetables and maybe meat or
egg. I've never made a creamy or cheesy risotto before.

Risotto is an Italian word

I liked this post very much.

I always make my risottos with Arborio rice - it's really delicious.
Do other people do this?

Too many carbs. :-)

I always make my risottos with Arborio rice - it's really delicious.
Do other people do this?

Too many carbs. :-)

On Wed, 25 Aug 2004 11:48:15 -0400, Dally wrote:

Interesting. When I hear "risotto" I think of something akin to chinese
fried rice, i.e., rice fried in a pan with vegetables and maybe meat or
egg. I've never made a creamy or cheesy risotto before.

I've only had it in restaurants, and it's always been creamy or
cheesey. But I've only had it a handful of times, as I don't like to
eat all that rice, and the creamy/cheesy sauces are quite high in
calories. (Even pre-diet, I tended to prefer to order more
protein-rich restaurant meals.)

(OTOH, I don't describe yogurt as a protein, either. I mix it
with my cottage cheese to provide some carbs to balance the protein in
the cottage cheese.)

Just a note: the Total Greek-style fat-free yogurt that I'm eating now
(and I assume the full-fat version as well) is quite a bit higher in
protein than most. One cup has 80 calories, 0 fat, 6 carbs, 15
protein. Previously I didn't look to yogurt as a significant protein
source, but this is on a part with cottage cheese. And it's really
good :-).

Chris
262/141/ (145-150)

On Wed, 25 Aug 2004 11:48:15 -0400, Dally wrote:

Interesting. When I hear "risotto" I think of something akin to chinese
fried rice, i.e., rice fried in a pan with vegetables and maybe meat or
egg. I've never made a creamy or cheesy risotto before.

I've only had it in restaurants, and it's always been creamy or
cheesey. But I've only had it a handful of times, as I don't like to
eat all that rice, and the creamy/cheesy sauces are quite high in
calories. (Even pre-diet, I tended to prefer to order more
protein-rich restaurant meals.)

(OTOH, I don't describe yogurt as a protein, either. I mix it
with my cottage cheese to provide some carbs to balance the protein in
the cottage cheese.)

Just a note: the Total Greek-style fat-free yogurt that I'm eating now
(and I assume the full-fat version as well) is quite a bit higher in
protein than most. One cup has 80 calories, 0 fat, 6 carbs, 15
protein. Previously I didn't look to yogurt as a significant protein
source, but this is on a part with cottage cheese. And it's really
good :-).

Chris
262/141/ (145-150)