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#151
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In article , Beverly
writes 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. Means the eggs weren't very fresh. -- Jane Lumley |
#152
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In article , Beverly
writes 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. Means the eggs weren't very fresh. -- Jane Lumley |
#153
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In article , Chris Braun
writes On 26 Aug 2004 15:54:27 GMT, SnugBear wrote: Alex wrote: 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! Wow! I'm going to try this! This reminds me of a recipe I once saw in an Italian cookbook. I don't remember quite how it worked, but it seemed to involve making a red sauce, then stirring to create a depression, dropping in an egg, and letting it cook -- resulting in a cooked egg kind of hidden in the sauce. And you then kind of spoon more sauce over that one and do it again with another egg -- repeating with a couple more -- then top with grated cheese, which melts over the top of the dish. It looked really cool in the picture. Yes, and there's a French version - Oeufs Meurette - with red wine and shallots. -- Jane Lumley |
#154
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In article , Chris Braun
writes On 26 Aug 2004 15:54:27 GMT, SnugBear wrote: Alex wrote: 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! Wow! I'm going to try this! This reminds me of a recipe I once saw in an Italian cookbook. I don't remember quite how it worked, but it seemed to involve making a red sauce, then stirring to create a depression, dropping in an egg, and letting it cook -- resulting in a cooked egg kind of hidden in the sauce. And you then kind of spoon more sauce over that one and do it again with another egg -- repeating with a couple more -- then top with grated cheese, which melts over the top of the dish. It looked really cool in the picture. Yes, and there's a French version - Oeufs Meurette - with red wine and shallots. -- Jane Lumley |
#155
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In article , Beverly
writes "Jane Lumley" wrote in message ... In article , Annabel Smyth writes Sorry, but I'm sick of know-it-all Americans telling me how I should or shouldn't eat when they know nothing of me, or my lifestyle, or even how British people normally eat. Hi, from a fellow Brit. I do wish you wouldn't go. I shall miss you myself. Yes, the US members of usenet are dominant, but they do know things we don't (yet), and I've benefited often from their advice. Whatever you decide, good luck with your weight loss; I've just sprained my ankle, which has put a bit of a spoke in my aerobic wheel. Best wishes, -- Jane Lumley Sorry to hear about the sprained ankle. I know how those sprains can hinder exercise. I sprained both thumbs *trying* to change a bike tire over the weekend. I found it really tough to hold the weights or even ride the bike yesterday. I guess I'll have to switch to walking for a few days until I heal. Bad luck, Beverly. Thanks for your support. I've changed to swimming twice daily - expensive, but it's working out, and my ankle is much less swollen today. Beverly -- Jane Lumley |
#156
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On Thu, 26 Aug 2004 17:47:01 -0500, "JMA"
wrote: It's good to hear you're doing well. I agree with you that this group is full of great tips and tricks I've been looking for new dishes for quite some time now, but everything I've found hasn't been acceptable because the plates are too big! Jenn The dinner service we use has "midi" plates - in addition to the full size dinner plates and the small side plates, we have a set that are 8 1/2" diameter. They're so useful for light meals, I don't know how we ever managed without them. They're a neat size, and make a smaller meal look less "lost". I still use the full size plates for my evening meal, though, or there'd never be room for all the veg. janice |
#157
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On Thu, 26 Aug 2004 17:47:01 -0500, "JMA"
wrote: It's good to hear you're doing well. I agree with you that this group is full of great tips and tricks I've been looking for new dishes for quite some time now, but everything I've found hasn't been acceptable because the plates are too big! Jenn The dinner service we use has "midi" plates - in addition to the full size dinner plates and the small side plates, we have a set that are 8 1/2" diameter. They're so useful for light meals, I don't know how we ever managed without them. They're a neat size, and make a smaller meal look less "lost". I still use the full size plates for my evening meal, though, or there'd never be room for all the veg. janice |
#158
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I realized after reading all these recipes that I was thinking of a rice pilaf. Turns out I didn't know cheese was in risotto because I didn't know what risotta was! And now I'll have to go try it. :-) I'll be glad to cook it for you. Are you planning a trip to Italy maybe? :-) |
#159
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I realized after reading all these recipes that I was thinking of a rice pilaf. Turns out I didn't know cheese was in risotto because I didn't know what risotta was! And now I'll have to go try it. :-) I'll be glad to cook it for you. Are you planning a trip to Italy maybe? :-) |
#160
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On Fri, 27 Aug 2004 06:01:14 +0100, Jane Lumley
wrote: In article , JMA writes I stopped running during the hot months and picked a program from Krista's site instead. Would you be kind enough to post the URL? http://www.stumptuous.com/weights.html Learning what is written here by heart it would be a good idea. :-) Many thanks, |
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