Quoting Michael Loo to Jim Weller <=-

... Gastrodamus predicted: poached eggs will be big in 2010.

Were they?

Yeah, that's about when garnishing all sorts of dishes with poached
egg became a thing. As I recall I collected that tagline in 2009.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Pudding & Cheese Hash Browns W/Choron Sauce
Categories: British, Offal, Potatoes, Cheese, Eggs
Yield: 4 Servings

450 g Potatoes
1 ts Chives, chopped
1 ts Parsley, chopped
Salt
Freshly ground pepper
4 sl Good black pudding
100 g Lancashire cheese, crumbled
Vegetable oil, for
Deep-frying
20 g Clarified butter
1 Granny Smith apple
1 pn Sugar
4 Poached eggs, to serve
FOR THE CHORON SAUCE:
2 Egg yolks
2 ts Tomato puree
250 g Clarified butter
2 tb Warm water
2 ts Lemon juice
1 Good sprig of tarragon,
Finely shredded
1 sm Bunch of chervil, minced
Salt

Hash browns of black pudding and lancashire cheese with poached
eggs and choron sauce

Bring a pan of water to the boil. Add in the potatoes in their
skins and parboil for 10 minutes. Drain and peel. Grate the peeled
potatoes into a bowl and mix in the chives and parsley. Season
with salt and freshly ground pepper. Pat out four circles from the
potato mixture, making sure that they are larger than the black
pudding slices.

Place a slice of black pudding and a portion of the Lancashire
cheese in the centre of each potato circle. Fold the potato circle
over the filling and pat again into a circle.

Heat the vegetable oil in a wok or deep fat-fryer until hot. Add
in the potato hash browns and fry until golden brown. Remove with
a slotted spoon, drain on kitchen paper and keep warm.

Meanwhile, heat the clarified butter in a small heavy-based frying
pan and fry the apple slices until golden, adding a pinch of sugar
towards the end. Keep warm until serving.

To make the choron sauce, whisk the egg yolks in a bowl over a pan
of simmering water until lightly cooked. Whisk in the tomato
puree, then gradually add in the clarified butter, whisking
constantly. Whisk in the warm water, lemon juice, tarragon and
chervil and season with salt. If the mixture becomes too thick,
add a dash of water.

Serve the hash brownies with poached eggs, fried apple and the
choron sauce.

Recipe By: Paul Heathcote
From: Good Food Live
Http://Uktv.Co.Uk

MMMMM

Cheers

Jim

... Bone marrow, is the trendy new foody's version of secret sauce.

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On 07-28-19 23:08, Jim Weller <=-
spoke to Michael Loo about poached eggs <=-

Yeah, that's about when garnishing all sorts of dishes with poached
egg became a thing. As I recall I collected that tagline in 2009.

A lot of the chefs on the various cooking shows that we watch garnish
with a sunny side up fried egg, with runny yolk. The judges seem to
really like that. Personally, I would not do that to anywhere near the
number of dishes that they do that to, but we do like a soft fried egg
on top of any sort of hash.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beef and Cabbage Joes
Categories: Sandwich, Hamburger, Beef, Boat
Yield: 8 servings

1 lb Ground beef
1 Medium onion,chopped
1/2 c Thinly sliced celery
2 c Shredded cabbage
1/3 c Chopped green pepper
3/4 c Catsup
1/4 c Water
1/4 ts Salt
1 tb Prepared mustard
8 Hamburger buns,split/toasted

Cook and stir meat, onion and celery in large skillet until meat is
brown. Drain off fat. Stir in cabbage, green pepper, catsup, water,
salt and mustard; heat to boiling, stirring occasionally. Reduce
heat; cover and simmer until vegetables are tender, about 25 minutes.
Spoon mixture onto bottom halves of buns; top with remaining halves.
From: Michael Orchekowski
~--

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:09:54, 30 Jul 2019
___ Blue Wave/DOS v2.30

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* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

Yeah, that's about when garnishing all sorts of dishes with poached
egg became a thing. As I recall I collected that tagline in 2009.

A lot of the chefs on the various cooking shows that we watch garnish
with a sunny side up fried egg, with runny yolk. The judges seem to really like that. Personally, I would not do that to anywhere near the number of dishes that they do that to, but we do like a soft fried egg
on top of any sort of hash.

That's an old standby around here as well. I have a small non-stick
skillet that will hold, comfortably, a can of whatever hash was on sale
last when I stocked up. I open a 15 oz (or so) can of roast beef or
corned beef hash as set it to cooking in my little skillet while I crack
a couple of eggs (if dining alone) or four (if sharing) into a bowl. When
I see the hash beginning to brown and crisp around the edges I decant
the eggs onto the top of the cooking hash and put the lid over the pan.
Check it periodically and when the whites are done it's ready to plate
and eat. Quick, easy and tasty. If using Mary Kitchen Corned Beef Hash
you may need pepper but probably not salt added at table. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pot Roast Hash
Categories: Beef, Potatoes, Vegetables
Yield: 2 Servings

2 tb Butter
Oil
1 lb Baby red potatoes; diced
1 Bell pepper; chopped
1 md Onion; chopped
Salt & pepper
1 c Leftover pot roast
4 lg Eggs; cooked to taste

Melt butter and oil in a large skillet over medium heat.
Add potatoes and cook until they just begin to brown,
about 10 to 15 minutes. Add bell pepper and onion, season
with salt and pepper, and cook until vegetables are crisp
tender. Stir in leftover pot roast and heat through. Top
with eggs and serve.

RECIPE FROM: http://bobevansathome.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

... The inventor of a true hangover cure will be richer than Bill Gates.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Jim Weller <=-

when garnishing all sorts of dishes with poached egg became a
thing.

A lot of the chefs on the various cooking shows that we watch garnish
with a sunny side up fried egg, with runny yolk. The judges seem to really like that. Personally, I would not do that to anywhere near
the number of dishes that they do that to, but we do like a soft fried
egg on top of any sort of hash.

It's almost mandatory on hash!

And this just popped up ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Enchiladas (Red Chili)
Categories: Tortillas, Tex-mex, Chilies, Cheese, Eggs
Yield: 6 Servings

18 Corn tortillas
1 qt Red chili sauce
1 lb Grated cheddar
1 Large onion chopped
6 Fried eggs (optional)

Fry corn tortillas in deep fat to soften. Immerse in chili sauce and
place on a warm oven-proof plate. Sprinkle with grated cheese and
chopped onion. Cover with red chili sauce and place another tortilla
on top. Repeat the process then pour enough chili sauce over them to
cover tortillas. Three tortillas make one serving. A fried egg is
traditional on top of each enchilada.

MMMMM


Cheers

Jim


... Southwestern Egg Rolls: new nadir in fusion cuisine.

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On 07-31-19 21:01, Jim Weller <=-
spoke to Dale Shipp about poached eggs <=-

A lot of the chefs on the various cooking shows that we watch garnish
with a sunny side up fried egg, with runny yolk. The judges seem to really like that. Personally, I would not do that to anywhere near
the number of dishes that they do that to, but we do like a soft fried
egg on top of any sort of hash.

It's almost mandatory on hash!

Agreed, although we usually do a poached egg. We poach in a container
that sits on a pan of boiling water, not poaching in vinegar water which
I think is the traditional way.

Have you ever done coddled eggs? They were moderately common in England
when we were there. We have a set of containers for making them, but
have only used them once or twice since we came back home.

Don't let Michael see this recipe. :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Roasted Vegetable-And-Feta Calzones
Categories: Sandwich
Yield: 8 servings

-
3 c Diced peeled eggplant
2 c Chopped yellow onion
1 1/2 c Diced mushrooms
1 1/2 c Diced zucchini
1 c Diced red bell pepper
1/2 ts Pepper
1/4 ts Salt
1 tb Olive oil
1 c Crumbled feta cheese -- (4
-ounces)
1/2 c Chopped fresh basil
1 lb Frozen white bread dough --
-thawed
-Vegetable cooking spray
1 Egg white
1 tb Water

Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch
jelly-roll pan; stir well, and spread evenly.

Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon
vegetables into a bowl; stir in cheese and basil.

Divide dough into 8 equal portions. Working with 1 portion at a time
(cover remaining dough to keep from drying out), roll each portion
into a 7-inch circle on a lightly floured surface. Spoon 1/2 cup
vegetable mixture onto half of each circle; moisten edges of dough
with water. Fold dough over filling; press edges together with a fork
to seal. Place calzones on a baking sheet coated with cooking spray.

Combine the egg white and 1 tablespoon water; brush over calzones.
Bake at 375 degrees for 20 minutes or until golden. Let cool on a
wire rack. Yield: 8 servings.

Serving Ideas : Serve warm or at room temperature.

Recipe By : Cooking Light, Sept 1994, page 132

From: George Elting Date: 07-31-00
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:05:26, 02 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Jim Weller to Dale Shipp <=-

And this just popped up ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Enchiladas (Red Chili)

Or, a little humor.

"Huevos divorciados" (divorced eggs) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg, usually a salsa roja and a salsa verde.
___-Definition found in wikipedia.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Jim Weller to Dale Shipp on 07-31-19 21:01 <=-

when garnishing all sorts of dishes with poached egg became a
thing.

A lot of the chefs on the various cooking shows that we watch garnish
with a sunny side up fried egg, with runny yolk. The judges seem to
really like that. Personally, I would not do that to anywhere near
the number of dishes that they do that to, but we do like a soft fried
egg on top of any sort of hash.

It's almost mandatory on hash!

And this just popped up ... / A fried egg is
traditional on top of each enchilada.

And we just ate at a Vietnamese restaurant where a number of the dishes
are garnished with a fried/poached egg alongside the entree on the
broken rice... :)

ttyl neb

... *All taglines are busy... One will be with you shortly.*

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Quoting Michael Loo to Jim Weller <=-

there are two ways to deal with poached eggs, aside from not
doing them in the first place

I much prefer fried. The little bit of added fat improves them so
much. I still remember the way my elderly uncle, a widowed retired
farmer, did eggs when I was visiting him as a kid. He had a cast
iron pan reserved just for bacon and eggs. Every morning he would
fry a generous amount of bacon very gently for breakfast, always
keeping the fat. Then he would deep fry his eggs in the same pan.
That pan had about two inches of bacon fat it all the time.


Cheers

Jim


... Bacon is its own food group!

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Quoting Dale Shipp to Jim Weller <=-

we usually do a poached egg. We poach in a container that sits
on a pan of boiling water, not poaching in vinegar water

Roslind has one of those plastic microwave egg poachers. She adds
1/2 tsp of water into each of the two cavities, cracks an egg into each
one, pokes the yolks with a fork so that they don't explode, closes
the lid and nukes them for 60 seconds.

As I mentioned earlier, I prefer fried to poached and I have two 5"
frying pans, one is cast iron and the other no-stick aluminum, that
are perfect for a single egg (or one modest hamburger patty).

Have you ever done coddled eggs? [...] common in England

I suppose a coddled egg could be fully cooked if one had the
patience but to me, they are merely undercooked eggs, whether they
are coddled in the shell or a ramekin floating in a bain-amrie
(double boiler). I like my whites fully set and I don't mind if the
yolks are starting to thicken so long as they aren't hard and dry.

Don't let Michael see this recipe. :-}}
Title: Roasted Vegetable-And-Feta Calzones
1 1/2 c Diced zucchini

I would like that, but it would be even better with a little diced
ham in it!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Anglesey Eggs
Categories: British, Eggs, Cheese
Yield: 4 Servings

1 pt Milk
1 1/2 lb Leeks
8 Eggs
1/2 ts Salt
1 tb Heaped Cornflour
1 oz Butter
1 pn Nutmeg
2 oz Grated Caerphilly or
-Cheddar cheese

A Welsh recipe ...

Trim the leeks and wash them thoroughly. Cut into 1 inch lengths.
Put the milk ( or a milk / cream mixture) into a non-stick
saucepan with the leeks and bring to the boil. If you like your
leeks soft rather than slightly crisp, let them boil for a minute
or two. Remove the leeks (leaving the milk in the pan) and put
them into a baking dish. Put the eggs cold into boiling water and
cook for exactly five minutes. Remove, cool and shell. The eggs
should be soft in the middle but the whites will be firm. Lay the
shelled eggs on the leeks.

Make a white sauce by whisking in the cornflour, salt and butter
and bring gently to the boil while you whisk. When the sauce is
smooth, thick and glossy, pour it over the eggs and leeks,
sprinkle the top with nutmeg and grated cheese and put it under
the grill until it is hot and bubbling. Don't leave it too long or
the eggs will be over-cooked. Serve at once with lots of crusty
bread and butter.

Jimznotes:

"Cornflour" is of course corn starch.

This is often served over a bed of mashed potatoes.

My own white sauce would be well seasoned with white pepper,
cayenne and mustard,

MMMMM

Cheers

Jim

... Oh no! Not another breakfast of ruint eggs and harsh browns.

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Quoting Bill Swisher to Jim Weller <=-

"Huevos divorciados" (divorced eggs) are simply huevos
rancheros but with a different sauce for each egg, usually a
salsa roja and a salsa verde.

I just bought a lovely prepared salsa verde: President's Choice
Black Label Tomatillo Salsa, made in San Antonio. It's made with:
tomatillos, jalapenos, onions, salt, white vinegar, cilantro, garlic
lime juice and "spices".

(Black Label is the best of Loblaw's many house brands and usually
horribly expensive but this one was half price because it wasn't
moving.)

Another egg dish with a humorous name ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Story Behind Son-In-Law Eggs
Categories: Thai, Eggs, Info
Yield: 1 text file

Eggs

What's with the name of this dish? Is that what you're thinking?
The Thai word for "egg" (as in the kind of egg laid by the female
of various species) is the same as the word for the male
reproductive glands that come in pairs.

Now visualize an egg being boiled, then deep-fried until blistered
and browned all over, and then whacked in half with a cleaver or
methodically and slowly sliced open with a sharp chef's knife
(possibly with the slicer laughing maniacally while slicing).
"Here's what's going to happen to you, boy, if you mistreat our
daughter" seems to be the message that the parents of a woman want
to send their future son-in-law.

Posted by: Leela Punyaratabandhu

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Khai Luk Koei or Son-In-Law Eggs
Categories: Thai, Eggs
Yield: 4 Servings

3 lg Shallots, peeled and sliced
Thinly lengthwise
1/4 c Vegetable oil, plus more for
Deep frying
8 lg Eggs, hard-boiled and
Peeled
1/2 c Very finely-chopped palm
Sugar, packed or
1/4 c Brown sugar, packed or
1/4 c Thai fish sauce
2 tb Prepared tamarind pulp
3 tb Water
2 Red jalapeno peppers or half
Red bell pepper, seeded,
Slivered, for garnish
Fresh cilantro leaves for
Garnish

Thai Fried Hard-Boiled Eggs in Tamarind Sauce

Add the sliced shallots and 1/4 cup of vegetable oil to a small
skillet set on low heat (it is imperative that you add the
shallots to cold oil lest they burn before crisping up). Stirring
constantly, cook the shallots until they are golden brown and
crispy. With a slotted spoon, transfer the fried shallots to a
paper towel-lined plate; set aside.

Add enough oil to a medium saucepan so that it comes up to about 2
inches high. Place the pot on medium-high heat. Once the oil is
hot, gently drop the hard-boiled eggs into it. Stir the eggs
around to ensure even browning. Once the egg exteriors are
thoroughly browned, fish them out with a slotted spoon, slice them
in half with a serrated knife, and arrange the halved eggs on a
serving platter.

Discard the oil in the same skillet in which you've fried the
shallots and set the skillet on medium heat. Add the brown sugar,
fish sauce, tamarind, and water to it; bring the mixture to a
gentle boil, stirring constantly. Once the sugar has fully
dissolved, check for consistency. The sauce should have the
consistency of maple syrup. If at this point the sauce is still
too thin, reduce it down a bit more. If it is too thick, add a
little more water to thin it out. Once you have the desired
consistency, remove the skillet from heat and pour the sauce over
the prepared eggs.

Sprinkle the fried shallots over the top of the eggs. Garnish with
red pepper slivers and cilantro leaves. Serve son-in-law eggs with
steamed jasmine rice.

From: Leela Punyaratabandhu

MMMMM


Cheers

Jim


... Ya we both got pro football, 'cept we got bigger balls

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