misc.consumers.frugal-living - 4 new messages in 2 topics - digest

misc.consumers.frugal-living
http://groups.google.com/group/misc.consumers.frugal-living?hl=en

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Today's topics:

* What will be the last death before change happens? - 1 messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/t/3836cd19ee13b48f?hl=en
* Saving time when whipping eggs... - 3 messages, 3 authors
http://groups.google.com/group/misc.consumers.frugal-living/t/5b1c38b422e75931?hl=en

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TOPIC: What will be the last death before change happens?
http://groups.google.com/group/misc.consumers.frugal-living/t/3836cd19ee13b48f?hl=en
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== 1 of 1 ==
Date: Mon, Jan 25 2010 5:40 pm
From: TheTibetanMonkey showing-the-path-of-enlightenment-in-the-jungle

Our allies from all the seven seas report about their latest European
adventures. Is it a jungle there too? We shall know shortly…

From: Éric
Subject: Re: Bike For Peace - Europe
To: "Comandante Banana" <comandante.banana@yahoo.com>
Date: Monday, January 25, 2010, 7:41 AM

We just completed a 12900 km tour around Europe, from Paris to Paris,
passing all the seas.

***

Wow, trying that in America would be like going to Afghanistan and
coming back alive!

Hey, do you still feel discriminated against, under attack from
predatory drivers? Do you feel the lion (government) is indifferent to
your fate?

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TOPIC: Saving time when whipping eggs...
http://groups.google.com/group/misc.consumers.frugal-living/t/5b1c38b422e75931?hl=en
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== 1 of 3 ==
Date: Mon, Jan 25 2010 6:21 pm
From: tmclone

On Jan 25, 4:27 pm, Balvenieman <balvenie...@invalid.net> wrote:
> Vandy Terre <va...@tanglewood-destiny.com> wrote:
> >I use milk or cream as an additive to scrambled eggs, if using any thing
> >besides just eggs.
>
>         I must confess that I was a little curious to what purpose  he was
> putting the eggs but then realized that I probably don't want to know.
> It seems to me that, unless one is deliberately whipping egg whites for
> a meringue (for example), the objective is to minimize the amount of air
> incorporated into them which shaking in a jar seems to defeat.

Agreed. The more air you add the less oomph you get. Every morning DH
makes some sort of frittata/quiche/souffle for breakfast. He fries up
the meat and veg, gently whisks the eggs into a scramble with a small
amount of 1/2 & 1/2, and adds it to the pan. Then several kinds of
cheese goes in and the whole pan goes into the oven to puff up. Once
it's set (and about 3 inches high) it gets pulled out, folded over,
and served up as a 6" high scrambled layer cake. Low carbing is SO
satisfying.

== 2 of 3 ==
Date: Mon, Jan 25 2010 9:08 pm
From: Balvenieman

gheston@hiwaay.net (Gary Heston) wrote:

>There are more ways to prepare eggs than fried.
Damn, I didn't know that! Live and learn, I guess.... My first wife
made quiche but I don't know her technique. Since then, quiche has come
from a restaurant or from the supermarket frozen foods case. I don't
know from frittata but had always believed it to be an Italian "almost
soufflé" that is finished in the oven. In all of the how-to videos I
just watched, the cooks seemed to be shooting for creamy, not frothy,
even when using a whisk instead of a fork. I do know that aeration is
destructive of both the flavor and texture of eggs. Generally, scrambled
eggs and omelettes are stirred with a fork to avoid getting air into
them but "different strokes", I guess, eh? Hell, I was just curious what
you do with the eggs after shaking them up as you describe.

== 3 of 3 ==
Date: Mon, Jan 25 2010 10:41 pm
From: josejarvie@ssnet.net

10754 RIDGE RIM TRAIL SE PORT ORCHARD WA 98367

On Tue, 26 Jan 2010 00:08:16 -0500, in misc.consumers.frugal-living Balvenieman <balvenieman@invalid.net>
wrote:

>
>gheston@hiwaay.net (Gary Heston) wrote:
>
>>There are more ways to prepare eggs than fried.
> Damn, I didn't know that! Live and learn, I guess.... My first wife
>made quiche but I don't know her technique. Since then, quiche has come
>from a restaurant or from the supermarket frozen foods case. I don't
>know from frittata but had always believed it to be an Italian "almost
>soufflé" that is finished in the oven. In all of the how-to videos I
>just watched, the cooks seemed to be shooting for creamy, not frothy,
>even when using a whisk instead of a fork. I do know that aeration is
>destructive of both the flavor and texture of eggs. Generally, scrambled
>eggs and omelettes are stirred with a fork to avoid getting air into
>them but "different strokes", I guess, eh? Hell, I was just curious what
>you do with the eggs after shaking them up as you describe.

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