Good-bye

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

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

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

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

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

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

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

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? :-)

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? :-)

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,