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  #172  
Old August 28th, 2004, 02:03 AM
SnugBear
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Chris Braun wrote:


I also have a set of cutlery that has smaller forks and spoons, along
with the regular-sized ones. I use these for smaller meals. They
seem to make it feel like more food because you're taking more bites
:-).


Our flatware has unusually small teaspoons and salad forks. They make my
meals last longer.


--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03
  #173  
Old August 28th, 2004, 02:03 AM
SnugBear
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Chris Braun wrote:


I also have a set of cutlery that has smaller forks and spoons, along
with the regular-sized ones. I use these for smaller meals. They
seem to make it feel like more food because you're taking more bites
:-).


Our flatware has unusually small teaspoons and salad forks. They make my
meals last longer.


--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03
  #174  
Old September 13th, 2004, 11:12 PM
Rachael Reynolds
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"estella" wrote in message
...

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 for an Italian dish with rice.
The most famous risotto is, I think, Risotto Milanese, with saffron
and meat (and cheese, of course).


I certainly once had the most heavenly parmesan risotto in Florence
overlooking the Duomo.
Rachael


  #175  
Old September 15th, 2004, 06:18 PM
Rachael Reynolds
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"SnugBear" wrote in message
.4...
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!

--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03


It works great for keeping the egg intact but it always seems to taste a
little of vinegar to me which is n't quite what I would expect of eggs
Rachael


  #176  
Old September 15th, 2004, 06:38 PM
PL
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Rachael Reynolds wrote:

It works great for keeping the egg intact but it always seems to
taste a little of vinegar to me which is n't quite what I would
expect of eggs Rachael


How much vinegar are you using? I rarely poach eggs, but when I do I use
about a teaspoon of vinegar to a whole pot of water and I can't taste it
when all is said and done.

--
PL
(320/291/170)
(First mini-goal: 299 Reached! 08/26/04)
(Second mini-goal: 279)


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  #177  
Old September 16th, 2004, 01:13 PM
MH
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"PL" wrote in message
...
Rachael Reynolds wrote:

It works great for keeping the egg intact but it always seems to
taste a little of vinegar to me which is n't quite what I would
expect of eggs Rachael


How much vinegar are you using? I rarely poach eggs, but when I do I use
about a teaspoon of vinegar to a whole pot of water and I can't taste it
when all is said and done.

You don't need much to make poached eggs the simple way, and you're right,
you don't taste it at all.

Martha


  #178  
Old September 16th, 2004, 01:13 PM
MH
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"PL" wrote in message
...
Rachael Reynolds wrote:

It works great for keeping the egg intact but it always seems to
taste a little of vinegar to me which is n't quite what I would
expect of eggs Rachael


How much vinegar are you using? I rarely poach eggs, but when I do I use
about a teaspoon of vinegar to a whole pot of water and I can't taste it
when all is said and done.

You don't need much to make poached eggs the simple way, and you're right,
you don't taste it at all.

Martha


  #179  
Old September 20th, 2004, 11:56 PM
phoenix
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Dally wrote:

Good luck on your weight loss. When you're ready to make the changes
necessary to lose fat and keep it off then come here and lurk (that's
silently, i.e., LISTENING) and we'll tell you.


I smell self-righteousness and know-it-all here...
  #180  
Old September 20th, 2004, 11:56 PM
phoenix
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Dally wrote:

Good luck on your weight loss. When you're ready to make the changes
necessary to lose fat and keep it off then come here and lurk (that's
silently, i.e., LISTENING) and we'll tell you.


I smell self-righteousness and know-it-all here...
 




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