What do you like in your eggs?

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Post #265,959 by admin 8/27/06 12:54:05 PM Reply	What do you like in your eggs? I just had scrambled eggs with fresh parsley, shallot, a cherry pepper (more towards the hotter side of this variety, I wot), and topped with mozzarella. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #265,962 by imqwerky 8/27/06 1:02:32 PM Reply	Chorizo then wrapped in a flour tortilla with monterrey jack and some salsa Smile, Amy [link\|http://kevan.org/brain.cgi?Amy%20Rathman\|Pics of the Family]
Post #265,977 by admin 8/27/06 1:33:19 PM Reply	Salsa == good. We've got some fresh yellow pear tomatoes that I forgot to add. The tomato plants are going nuts this year, so we have an abundance. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #266,488 by lister 8/31/06 4:55:27 PM Reply	Ditto plus salami and swiss cheese lister
Post #265,993 by tonytib 8/27/06 3:40:41 PM Reply	Real chorizo or Mexican (which isn't the same at all)? [link\|http://www.laespanolameats.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=DryReady\|Exmaples of real Spanish or Spanish style chorizo] --Tony
Post #265,994 by boxley 8/27/06 3:42:01 PM Reply	thats not chorizo, thats linguica Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #265,998 by tonytib 8/27/06 3:48:29 PM Reply	Wrong Box [link\|http://www.amarals.com/\|This is Linguica] [link\|http://www.goldilocks-usa.com/us-embotido_Longanisa.htm?\|And Longanisa] Chorizo is Spanish, linguica is Porteguese (and the SFBA has a lot of Porteguese), longanisa is Philippino, and, IMNSHO, Mexican chorizo is junk. --Tony
Post #266,003 by Andrew Grygus 8/27/06 3:58:09 PM Reply	Junk? Surely you jest . . . . . I read the label of a package of "Mexican Chorizo" at a local store. One of the primary ingredients was "lymph nodes". Even I have my limits, and I think that's a little beyond at least one of them. [link\|http://www.aaxnet.com\|AAx]
Post #266,045 by drewk 8/28/06 9:17:21 AM Reply	ICLRPD (new thread) Created as new thread #266044 titled [link\|/forums/render/content/show?contentid=266044\|ICLRPD] === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #266,004 by boxley 8/27/06 4:01:24 PM Reply	forgot the big yellow sign Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #266,025 by imqwerky 8/27/06 11:28:16 PM Reply	Mexican chorizo. This is Texas after all :-) Smile, Amy [link\|http://kevan.org/brain.cgi?Amy%20Rathman\|Pics of the Family]
Post #265,966 by boxley 8/27/06 1:11:43 PM Reply	tennesee sunshine [link\|http://www.geezergourmet.com/spices_art7.html\|http://www.geezergou.../spices_art7.html] thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #265,976 by admin 8/27/06 1:32:25 PM Reply	Looks good. I don't usually keep a lot of hot sauce around since I don't do that much cooking, and when I do it's usually just Tabasco. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #265,970 by hnick 8/27/06 1:26:23 PM Reply	I tend to clean the refrigerator Basics include shallots or sweet onion and sharp cheese, usually cheddar, provolone, or fontina. Mushrooms and peppers are nice. Salsa goes well with peppers. I'm willing to dice up some spicy meat, sausage, capicollo, choriso and sprinkle it in. I avoid hard meat like pepperoni. There's something wrong with the idea of having to seriously chew an omelette. I don't think I've ever made 2 the same way.
Post #265,975 by admin 8/27/06 1:31:47 PM Reply	I like my eggs a little chewier I tend to cook them longer than most people. Dunno why; that's just what I like. I also usually use a sharper cheese, but someone else had absconded with it so I was stuck with the moz. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #266,232 by pwhysall 8/29/06 1:07:11 AM Reply	I like them even chewier than that Specifically, I like to let them turn into chickens and then I eat them. But if one must INSIST on eating them at their nascent stage, then a properly poached egg is a thing of beauty. Also a fried egg in a bacon and egg sandwich (with HP sauce) is what gets you started, of a morning. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,234 by Andrew Grygus 8/29/06 2:16:49 AM Reply	Many years ago I was invited to the home . . . . . of an uphill/upscale couple to show the lady of the house how to make omelets, since mine were judged distinctly superior to the domestic product. At the point of filling and folding, the lady said, "No, we like our eggs better done than that". I replied, "No you don't, because if you did you wouldn't be having me up here to show you how to make omelets". [link\|http://www.aaxnet.com\|AAx]
Post #266,237 by pwhysall 8/29/06 2:51:35 AM Reply	Hurrah! Fight the good fight! The overdone egg is the bane of Western civilisation, I tell thee. I like my scrambled eggs to be scrambled, not rubbery; I like the yolk in my boiled egg to facilitate dipping of soldiers; I like the yolk in my fried egg to run all over the bacon. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,264 by SpiceWare 8/29/06 10:51:25 AM Reply	dipping of soldiers? Haven't heard that term before - please tell me that's not a euphemism. I like my yolk runny to dip my toast into, but do not care for runny whites. Darrell Spice, Jr. Trendy yet complex\nPeople seek me out - though they're not sure why\n[link\|http://spiceware.org/gallery/ArtisticOverpass\|Artistic Overpass] [link\|http://www.spiceware.org/\|SpiceWare]
Post #266,265 by pwhysall 8/29/06 10:55:20 AM Reply	Re: dipping of soldiers? Buttered toast, sliced into fingers for the dipping into the runny yolk. Soldiers! Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,267 by SpiceWare 8/29/06 11:03:07 AM Reply	Any history on that? I somehow doubt your soldiers slather up in butter to take an egg bath. Darrell Spice, Jr. Trendy yet complex\nPeople seek me out - though they're not sure why\n[link\|http://spiceware.org/gallery/ArtisticOverpass\|Artistic Overpass] [link\|http://www.spiceware.org/\|SpiceWare]
Post #266,270 by Andrew Grygus 8/29/06 11:35:46 AM Reply	I would immagine it's because . . . . . of the way the sticks line up in a row on the plate. Probably from back in the Red Coat days. Back in the Greek Revival days soldiers would line up in a row and march toward the enemy in a Greek phalanx to be slaughtered as they marched. This strategy ignored the fact that the "uncivilized" Romans had whipped the phalanx by forcing the fight to broken ground and attacking it with smaller units. [link\|http://www.aaxnet.com\|AAx]
Post #266,275 by drewk 8/29/06 12:11:19 PM Reply	That can't be true You're suggesting that large, powerful nations have been complaining that their smaller "uncivilized" foes don't fight "fair" for thousands of years. We all know it's only recently that terrierists have started fighting dirty. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #266,356 by Meerkat 8/30/06 2:24:03 AM Reply	Now there's an interesting visual... Two out of three people wonder where the other one is.
Post #266,274 by drewk 8/29/06 12:09:16 PM Reply	ICLRPD (new thread) Created as new thread #266273 titled [link\|/forums/render/content/show?contentid=266273\|ICLRPD] === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #265,971 by Andrew Grygus 8/27/06 1:26:44 PM Reply	A little of each, chopped: Onion, Bell Pepper, Celery and Tomato, fry lightly in Olive Oil, add Eggs and Salt and jumble together, then finish with Chipotle Chili with Adobo Sauce. Or it could be a little simpler starting with frying some bacon pieces, then frying the veges in that and finishing with a sprinkle of Tobasco. Or, if I'm making a French Omelet, which would likely have onions and mushrooms or some such. I still use the single fold instead of the double fold now favored by fancy restaurants - the single fold holds more stuff. Or a Japanese omelet based on a raft of asparagus and finished by lifting and pouring under (with a mighty sizzle) a mix of soy sauce, sake and sesame oil. But this morning I'm having a Thai fish soup with shrimp, straw mushrooms and sliced squid tentacles (no not testacles, you pervert!). [link\|http://www.aaxnet.com\|AAx]
Post #265,974 by admin 8/27/06 1:30:56 PM Reply	Agree on the single fold I had a great Florentine omelet yesterday: onions, mushrooms, and spinach. What's a Japanese omelet? Just the additions, or a different cooking method? Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #265,982 by Andrew Grygus 8/27/06 2:04:53 PM Reply	Generally cooked fairly firm with typically Japanese . . . . . seasonings. Often sweetened and most familiar to Americans as a slice of sweetened omelet on top of a wad of sushi rice. Japanese omelets are very good served cold. The one I often make during asparagus season (a very short season this year due to weather) can be found here: [link\|http://www.clovegarden.com/recipes/jsd_omlaspara1.html\|Asparagus Raft Omelet] I serve both hot and cold. [image\|http://www.clovegarden.com/recipes/img/jsd_omlaspara1c.jpg\|\|\|\|] [link\|http://www.aaxnet.com\|AAx]
Post #266,002 by admin 8/27/06 3:57:22 PM Reply	That looks good squirrels away for asparagus days How do you typically flip stuff like that? I have the devil's own time flipping an omelet sometimes. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #266,008 by Andrew Grygus 8/27/06 4:08:50 PM Reply	Well, I've used several ways . . . . . some riskier than others. One reasonably safe way I've used for this recipe is to slide the omelet off onto a plate just a little bigger than it is, Then, holding it in place with a wooden spatula crosswise to the asparagus, I'd invert the plate over the pan, and withdraw the spatula. [link\|http://www.aaxnet.com\|AAx]
Post #266,010 by admin 8/27/06 5:06:27 PM Reply	Sounds similar to what I've done in the past I've had mixed luck with the soopa-chef "flip the thing in the air and catch it" method. Mixed. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #266,011 by Andrew Grygus 8/27/06 6:04:36 PM Reply	Mixed, very mixed, or scrambled? [link\|http://www.aaxnet.com\|AAx]
Post #266,012 by admin 8/27/06 6:05:58 PM Reply	All of the above. And usually mixed with something on the counter, too. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #266,029 by folkert 8/28/06 12:56:06 AM Reply	Eggs... yum. I like them Deviled (yes pretty much anyway they are made) Basted, with straight water and other various basting liquids, including Soy Sauce or Jack Daniels Quiche style Fritatta With Ketchup on them Mustard on them Tabasco and other kind of hot sauces Plain Salt and Pepper Sea Salt on Scrambled Omlete Du Fromage Other kind of Omletes, pretty much anything as long as it isn't a gross ingredient (no I can't come up with one right now) Egg Drop soup Egg Nog Eggs with Hollandaise Dishes with Eggs in them Lotsa other things I can't remeber right now So, I love Eggs, Pretty much cooked or presented any way. -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #266,031 by bepatient 8/28/06 1:39:32 AM Reply	Just say no to catsup otherwise I agree with the entire list. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #266,042 by folkert 8/28/06 8:28:37 AM Reply	Where did I say that? And if you do not know the difference... Wow, you are not a sauce aficionado. Catsup != Ketchup -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #266,046 by bepatient 8/28/06 9:19:53 AM Reply	Either or for me sugared tomato goo has no place on eggs. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #266,050 by folkert 8/28/06 9:25:07 AM Reply	Okay... here I go again... Ketchup is not sweet. Though it may have HFCS in it, it is mainly a vinegar type of thing. Now catsup... yeah it mostly is sweet. -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #266,052 by bepatient 8/28/06 9:32:40 AM Reply	Guessing a matter of tasetbuds While catsup is sweeter than ketchup...the 2 are largely interchangeable to me...and both are too sweet and too heavy for general consumption (to me, of course). I know plenty of folks who enjoy it on all varieties of food...I limit it to use on fried potatoes...and even then its sparingly. No need to bicker about the differences between the 2 varieties. That taste issue for me even spreads to salsas...where the garden variety store brand salsa (Pace, tostito brand, et al) that thicken the base are unacceptable to me...regardless of heat level. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #266,071 by bionerd 8/28/06 1:58:13 PM Reply	Food is merely a vehicle for ketchup! Love it on most anything. And it counts a vegetable serving. President Reagan said so. :-)
Post #266,076 by bepatient 8/28/06 2:07:56 PM Reply	As you say with nearly every post by AG Ewwww Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #266,078 by bionerd 8/28/06 2:11:36 PM Reply	touche'
Post #266,081 by Yendor 8/28/06 2:29:50 PM Reply	Q: In France, what's the polite way to ask for ketchup? A: There isn't one. -YendorMike "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." - Benjamin Franklin, 1759 Historical Review of Pennsylvania
Post #266,149 by pwhysall 8/28/06 4:56:43 PM Reply	Ding ding ding We have a winnar. Ketchup/catsup = sugary shite. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,094 by Andrew Grygus 8/28/06 2:52:02 PM Reply	Kids love ketchup because it has . . . . . a higher sugar content than ice cream (generally about 30%). It must be your inner child at play there. Personally I minimize sugar (and HFCS) because I suspect them of all kinds of evil. I don't have any ketchup here because I have no use for it. [link\|http://www.aaxnet.com\|AAx]
Post #266,096 by admin 8/28/06 2:53:30 PM Reply	My oldest won't touch it. The 2-yo wants it on everything, though. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #266,098 by drewk 8/28/06 2:54:28 PM Reply	My wife likes it on [shudder] hot dogs === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #266,099 by admin 8/28/06 2:58:01 PM Reply	So do I. Not exclusively, though. Chicago-style dogs are still the best. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #266,112 by lincoln 8/28/06 3:28:13 PM Reply	Ketchup on a Chicago hot dog is a capital crime punishable by public ridicule by Mike Royko! (God rest his soul) lincoln "Chicago to my mind was the only place to be. ... I above all liked the city because it was filled with people all a-bustle, and the clatter of hooves and carriages, and with delivery wagons and drays and peddlers and the boom and clank of freight trains. And when those black clouds came sailing in from the west, pouring thunderstorms upon us so that you couldn't hear the cries or curses of humankind, I liked that best of all. Chicago could stand up to the worst God had to offer. I understood why it was built--a place for trade, of course, with railroads and ships and so on, but mostly to give all of us a magnitude of defiance that is not provided by one house on the plains. And the plains is where those storms come from." -- E.L. Doctorow Never apply a Star Trek solution to a Babylon 5 problem. I am not merely a "consumer" or a "taxpayer". I am a *Citizen* of the United States. [link\|mailto:bconnors@ev1.net\|contact me]
Post #266,129 by bionerd 8/28/06 3:57:17 PM Reply	I might even eat that fish of yours If it is covered in enough ketchup. :-) It's not the sugar I like so much- it's the vinegar base. My new thing is malt vinegar. Cant get enough of it. I dont know why I'm craving it, but I am.
Post #266,133 by folkert 8/28/06 4:10:18 PM Reply	Are you the prego? (muahahah) -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #266,158 by bionerd 8/28/06 5:19:10 PM Reply	Quite impossible.
Post #266,193 by folkert 8/28/06 7:27:23 PM Reply	That is what the "muahahah" was at the end. -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #266,134 by jake123 8/28/06 4:11:58 PM Reply	You like malt vinegar go buy a bottle of balsamic. Much better. --\n-------------------------------------------------------------------\n* Jack Troughton jake at consultron.ca \n [link\|http://consultron.ca\|http://consultron.ca] [link\|irc://irc.ecomstation.ca\|irc://irc.ecomstation.ca] \n Kingston Ontario Canada [link\|news://news.consultron.ca\|news://news.consultron.ca] *\n-------------------------------------------------------------------
Post #266,144 by pwhysall 8/28/06 4:38:48 PM 8/28/06 4:39:15 PM Reply	Re: You like malt vinegar go buy a bottle of balsamic. Much better. Not on fish and chips, it isn't. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator] Edited by pwhysall Aug. 28, 2006, 04:39:15 PM EDT Expand All History
Post #266,181 by bionerd 8/28/06 6:48:34 PM Reply	Mmmmm. Now I'm not a big fan of fish, but thinking of a big plate of fish and chips with lots of salt, dripping in malt vinegar is making my mouth water. Yum yum yum.
Post #266,182 by jake123 8/28/06 6:50:29 PM Reply	Yeah, but if you're into it just straight (ie by itself) and I know people who are, balsamic is the one you want. --\n-------------------------------------------------------------------\n* Jack Troughton jake at consultron.ca \n [link\|http://consultron.ca\|http://consultron.ca] [link\|irc://irc.ecomstation.ca\|irc://irc.ecomstation.ca] \n Kingston Ontario Canada [link\|news://news.consultron.ca\|news://news.consultron.ca] *\n-------------------------------------------------------------------
Post #266,186 by bionerd 8/28/06 6:59:05 PM Reply	I have balsamic vinegar. It's what I dress my salads with. I also like it on grilled asparagus. That's not what I'm craving. It's gotta be malt vinegar. Why? I do not know.
Post #266,185 by bepatient 8/28/06 6:57:18 PM Reply	Ok, now I'm hungry Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #266,162 by Andrew Grygus 8/28/06 5:28:35 PM Reply	Not interchangeable [link\|http://www.aaxnet.com\|AAx]
Post #266,160 by Andrew Grygus 8/28/06 5:27:42 PM Reply	I have to find a new source. I was buying it by the gallon at Smart & Final but they haven't had any ever since they put the new inventory system in. I'm simply not going to pay grocery store tiny bottle prices for it. It's good vinegar - except in the eyes of English gourmets who complain bitterly that the rest of the world has wonderful vinegars and England suffers along with nothing but malt. [link\|http://www.aaxnet.com\|AAx]
Post #266,163 by drewk 8/28/06 5:33:22 PM Reply	Speaking of vinegar sources ... I was at World Market the other day, and decided to look for a bottle to use for the olive oil I just bought a gallon of. Found [link\|http://www.worldmarket.com/kitchen-tabletop/Home-KeepingStorage/kitchen-storage-containers/Chalk-Talk-Glass-Storage/lev/4/productId/1551/Ne/1100001/sectionId/2866/N/1100177/categoryId/1100177/pCategoryId/1100176/gpCategoryId/1100132/Ns/NEW_ARRIVAL_FLAG\|1\|\|CATEGORY_SEQ_3020\|0/index.pro\|this neat chalk-board bottle]. Got one for the oil and one for the vinegar. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #266,164 by pwhysall 8/28/06 5:33:56 PM Reply	News to me I can get about a dozen different kinds of balsamic and other vinegars at my local Sainsbury's. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,169 by drewk 8/28/06 5:44:19 PM Reply	Lighten up, he was trolling It should have been obvious from the phrase "English gourmets". Thank you, I'll be here all week. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #266,200 by Andrew Grygus 8/28/06 8:36:05 PM Reply	They were talking about "Made in England" Of course they routinely buy products made in those other countries in preference to the local malt vinegar. [link\|http://www.aaxnet.com\|AAx]
Post #266,174 by pwhysall 8/28/06 5:54:23 PM Reply	Re: Where did I say that? [link\|http://www.m-w.com/dictionary/ketchup\|http://www.m-w.com/dictionary/ketchup] (sorry, the HTML is trashed but you get the idea) One entry found for ketchup. Main Entry:\tketch\ufffdup Variant(s):\talso catch\ufffdup /'ke-ch&p, 'ka- /; or cat\ufffdsup /'ke-ch&p, 'ka-; 'kat-s&p/ Function:\tnoun Etymology:\tMalay kechap fish sauce : a seasoned pureed condiment usually made from tomatoes Main Entry:\tcatsup variant of KETCHUP Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,194 by folkert 8/28/06 7:30:31 PM Reply	But Ketchup is a world known Barnd name, made only by Heinz Corp. Stop putting up Windmills. -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned. BTW: [image\|/forums/images/warning.png\|0\|This is sarcasm...]
Post #266,231 by pwhysall 8/29/06 1:00:53 AM Reply	No, it isn't. [link\|http://froogle.google.com/froogle?client=safari&rls=en&q=tomato%20ketchup&ie=UTF-8&oe=UTF-8&sa=N&tab=wf\|http://froogle.googl...UTF-8&sa=N&tab=wf] Lots of non-Heinz ketchup there. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,233 by folkert 8/29/06 2:16:21 AM Reply	Windmills and all that... Crank. -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #266,238 by pwhysall 8/29/06 2:55:18 AM Reply	Re: Windmills and all that... 1. You said that "catsup" is something different from "ketchup", and I showed a dictionary definition that says they're synonymous. 2. You said that "Ketchup" is a brand name, and I showed a link that demonstrates that it's just a regular noun, by virtue of their being many products from many manufacturers, all called "ketchup". Crank? Moi? Also, you need to organise the windmills thing properly; you're getting your literary reference arse about face. One tilts at windmills, one does not erect them. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,262 by folkert 8/29/06 10:45:11 AM Reply	CRANK, stop putting up WIndmills. YOU ARE MISSING THE POINT. -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #266,266 by pwhysall 8/29/06 10:55:59 AM Reply	No, I'm not. You're saying things that are demonstrably wrong. What's to miss? Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,285 by folkert 8/29/06 1:48:58 PM Reply	You are missing the point... You really are you know. Just like you saying the OSX version of Ketchup/Catsup just IS better. So, you see, I can play your cat, mouse and dog game just as easily as you can. Mister Stupid Git! -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #266,296 by pwhysall 8/29/06 3:00:54 PM Reply	If you say so. Pillock. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes! [link\|http://kevan.org/brain.cgi?pwhysall\|A better terminal emulator]
Post #266,311 by hnick 8/29/06 5:04:33 PM Reply	Now children... You're teenagers now... So act like adults /me dux
Post #266,210 by static 8/28/06 9:52:01 PM Reply	And in Australia... ... it's universally called 'tomato sauce'. Or just 'sauce'. And since for so long it was 100% unidentifiable ingredients, in recent years the major makers have been shifting back to tomatoes, in taste if not in actuality. Wade. "Insert crowbar. Apply force."
Post #266,061 by Silverlock 8/28/06 12:10:44 PM Reply	Bratwurst I always cook an extra bratwurst or two when I make them for dinner/lunch and save them to make with eggs the next breakfast. I also like fried egg sandwiches with garlic, pepper and mustard. ----------------------------------------- Impeach Bush. Impeach Cheney. Do it now.
Post #266,062 by drewk 8/28/06 12:30:00 PM Reply	Potatoes, mayo, mustard, vinegar, celery, onion, pepper Mmmm, mustard & egg potato salad. Or was that not in the spirit of your question? :-P === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #266,491 by bepatient 8/31/06 5:10:14 PM Reply	Jersey Beefsteak Tomatoes just bought some fresh...gonna have me an omelette with onion, these babies...and some swiss cheese. Can't wait. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}
Post #268,060 by tuberculosis 9/19/06 2:30:23 PM Reply	Wow, I missed a whole thread I have a few set pieces that are popular: Mostly scrambled with: Onions, smoked salmon (hey, this is the pacific NW), cream cheese, and dill. Carmelized onions, green apples, goat cheese Those first two are shamelessly lifted from the (now defunct) Titanic Cafe in San Francisco. Roasted red peppers, sun dried tomatoes, red onions, mozarella, spoonful of spaghetti sauce Pesto, artichoke hearts, feta, tomatoes Italian sausage, mushrooms, onions, peppers. Whatever else I can find in the fridge. Dad's barbecue'd eggs - basically poached eggs in the steamer egg cup things, but you pour in a little dollop of Hickory BBQ sauce as soon as an outer skin forms aginst the cup. The sauce will get sealed into a little chamber by the yolk when the white solidifies. Smokey and good on toast. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #268,074 by imqwerky 9/19/06 4:40:15 PM Reply	Boy, do you have egg on your face :-) for missing this thread. Just one word about your post: YUM! Smile, Amy [link\|http://kevan.org/brain.cgi?Amy%20Rathman\|Pics of the Family]
Post #268,096 by static 9/19/06 8:37:43 PM Reply	Sounds... interesting. I think I'm gonna print that out for trying some of those. I've been known to add things to scrambled eggs, but I'm real timid about it. Onion, ham, parsley and egg noodles is about as far as I've gone. Wade. "Insert crowbar. Apply force."
Post #268,123 by bionerd 9/20/06 6:45:09 AM Reply	Try ketchup
Post #268,135 by folkert 9/20/06 10:17:07 AM Reply	OSX Brand Ketchup at that! Yeah, yeah... I know. One last jab Peter. -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #268,166 by bepatient 9/20/06 4:00:24 PM Reply	Hmm...apple ketchup...interesting. Too much of today's music is fashionable crap dressed as artistry._{Adrian Belew}

What do you like in your eggs? - (admin) - (84) - Aug. 27, 2006, 12:54:05 PM EDT

Chorizo then wrapped in a flour tortilla with monterrey jack - (imqwerky) - (9) - Aug. 27, 2006, 01:02:32 PM EDT

Salsa == good. - (admin) - (1) - Aug. 27, 2006, 01:33:19 PM EDT

Ditto plus salami and swiss cheese -NT - (lister) - Aug. 31, 2006, 04:55:27 PM EDT

Real chorizo or Mexican (which isn't the same at all)? - (tonytib) - (6) - Aug. 27, 2006, 03:40:41 PM EDT

thats not chorizo, thats linguica -NT - (boxley) - (4) - Aug. 27, 2006, 03:42:01 PM EDT

Wrong Box - (tonytib) - (3) - Aug. 27, 2006, 03:48:29 PM EDT

Junk? Surely you jest . . . - (Andrew Grygus) - (1) - Aug. 27, 2006, 03:58:09 PM EDT

ICLRPD (new thread) - (drewk) - Aug. 28, 2006, 09:17:21 AM EDT

forgot the big yellow sign -NT - (boxley) - Aug. 27, 2006, 04:01:24 PM EDT

Mexican chorizo. This is Texas after all :-) -NT - (imqwerky) - Aug. 27, 2006, 11:28:16 PM EDT

tennesee sunshine - (boxley) - (1) - Aug. 27, 2006, 01:11:43 PM EDT

Looks good. - (admin) - Aug. 27, 2006, 01:32:25 PM EDT

I tend to clean the refrigerator - (hnick) - (11) - Aug. 27, 2006, 01:26:23 PM EDT

I like my eggs a little chewier - (admin) - (10) - Aug. 27, 2006, 01:31:47 PM EDT

I like them even chewier than that - (pwhysall) - (9) - Aug. 29, 2006, 01:07:11 AM EDT

Many years ago I was invited to the home . . . - (Andrew Grygus) - (8) - Aug. 29, 2006, 02:16:49 AM EDT

Hurrah! Fight the good fight! - (pwhysall) - (7) - Aug. 29, 2006, 02:51:35 AM EDT

dipping of soldiers? - (SpiceWare) - (6) - Aug. 29, 2006, 10:51:25 AM EDT

Re: dipping of soldiers? - (pwhysall) - (4) - Aug. 29, 2006, 10:55:20 AM EDT

Any history on that? - (SpiceWare) - (3) - Aug. 29, 2006, 11:03:07 AM EDT

I would immagine it's because . . . - (Andrew Grygus) - (1) - Aug. 29, 2006, 11:35:46 AM EDT

That can't be true - (drewk) - Aug. 29, 2006, 12:11:19 PM EDT

Now there's an interesting visual... -NT - (Meerkat) - Aug. 30, 2006, 02:24:03 AM EDT

ICLRPD (new thread) - (drewk) - Aug. 29, 2006, 12:09:16 PM EDT

A little of each, chopped: - (Andrew Grygus) - (7) - Aug. 27, 2006, 01:26:44 PM EDT

Agree on the single fold - (admin) - (6) - Aug. 27, 2006, 01:30:56 PM EDT

Generally cooked fairly firm with typically Japanese . . . - (Andrew Grygus) - (5) - Aug. 27, 2006, 02:04:53 PM EDT

That looks *good* - (admin) - (4) - Aug. 27, 2006, 03:57:22 PM EDT

Well, I've used several ways . . . - (Andrew Grygus) - (3) - Aug. 27, 2006, 04:08:50 PM EDT

Sounds similar to what I've done in the past - (admin) - (2) - Aug. 27, 2006, 05:06:27 PM EDT

Mixed, very mixed, or scrambled? -NT - (Andrew Grygus) - (1) - Aug. 27, 2006, 06:04:36 PM EDT

All of the above. - (admin) - Aug. 27, 2006, 06:05:58 PM EDT

Eggs... yum. - (folkert) - (42) - Aug. 28, 2006, 12:56:06 AM EDT

Just say no to catsup - (bepatient) - (41) - Aug. 28, 2006, 01:39:32 AM EDT

Where did I say that? - (folkert) - (40) - Aug. 28, 2006, 08:28:37 AM EDT

Either or for me - (bepatient) - (28) - Aug. 28, 2006, 09:19:53 AM EDT

Okay... here I go again... - (folkert) - (27) - Aug. 28, 2006, 09:25:07 AM EDT

Guessing a matter of tasetbuds - (bepatient) - (26) - Aug. 28, 2006, 09:32:40 AM EDT

Food is merely a vehicle for ketchup! - (bionerd) - (25) - Aug. 28, 2006, 01:58:13 PM EDT

As you say with nearly every post by AG - (bepatient) - (1) - Aug. 28, 2006, 02:07:56 PM EDT

touche' -NT - (bionerd) - Aug. 28, 2006, 02:11:36 PM EDT

Q: In France, what's the polite way to ask for ketchup? - (Yendor) - (1) - Aug. 28, 2006, 02:29:50 PM EDT

Ding ding ding - (pwhysall) - Aug. 28, 2006, 04:56:43 PM EDT

Kids love ketchup because it has . . . - (Andrew Grygus) - (20) - Aug. 28, 2006, 02:52:02 PM EDT

My oldest won't touch it. - (admin) - (3) - Aug. 28, 2006, 02:53:30 PM EDT

My wife likes it on [shudder] hot dogs -NT - (drewk) - (2) - Aug. 28, 2006, 02:54:28 PM EDT

So do I. - (admin) - (1) - Aug. 28, 2006, 02:58:01 PM EDT

Ketchup on a Chicago hot dog is a capital crime - (lincoln) - Aug. 28, 2006, 03:28:13 PM EDT

I might even eat that fish of yours - (bionerd) - (15) - Aug. 28, 2006, 03:57:17 PM EDT

Are you the prego? (muahahah) -NT - (folkert) - (2) - Aug. 28, 2006, 04:10:18 PM EDT

Quite impossible. -NT - (bionerd) - (1) - Aug. 28, 2006, 05:19:10 PM EDT

That is what the "muahahah" was at the end. -NT - (folkert) - Aug. 28, 2006, 07:27:23 PM EDT

You like malt vinegar - (jake123) - (6) - Aug. 28, 2006, 04:11:58 PM EDT

Re: You like malt vinegar - (pwhysall) - (4) - Aug. 28, 2006, 04:39:15 PM EDT

Mmmmm. - (bionerd) - (3) - Aug. 28, 2006, 06:48:34 PM EDT

Yeah, but if you're into it just straight (ie by itself) - (jake123) - (1) - Aug. 28, 2006, 06:50:29 PM EDT

I have balsamic vinegar. - (bionerd) - Aug. 28, 2006, 06:59:05 PM EDT

Ok, now I'm hungry -NT - (bepatient) - Aug. 28, 2006, 06:57:18 PM EDT

Not interchangeable -NT - (Andrew Grygus) - Aug. 28, 2006, 05:28:35 PM EDT

I have to find a new source. - (Andrew Grygus) - (4) - Aug. 28, 2006, 05:27:42 PM EDT

Speaking of vinegar sources ... - (drewk) - Aug. 28, 2006, 05:33:22 PM EDT

News to me - (pwhysall) - (2) - Aug. 28, 2006, 05:33:56 PM EDT

Lighten up, he was trolling - (drewk) - Aug. 28, 2006, 05:44:19 PM EDT

They were talking about "Made in England" - (Andrew Grygus) - Aug. 28, 2006, 08:36:05 PM EDT

Re: Where did I say that? - (pwhysall) - (10) - Aug. 28, 2006, 05:54:23 PM EDT

But Ketchup is a world known Barnd name, made only by - (folkert) - (8) - Aug. 28, 2006, 07:30:31 PM EDT

No, it isn't. - (pwhysall) - (7) - Aug. 29, 2006, 01:00:53 AM EDT

Windmills and all that... - (folkert) - (6) - Aug. 29, 2006, 02:16:21 AM EDT

Re: Windmills and all that... - (pwhysall) - (5) - Aug. 29, 2006, 02:55:18 AM EDT

CRANK, stop putting up WIndmills. YOU ARE MISSING THE POINT. -NT - (folkert) - (4) - Aug. 29, 2006, 10:45:11 AM EDT

No, I'm not. - (pwhysall) - (3) - Aug. 29, 2006, 10:55:59 AM EDT

You are missing the point... - (folkert) - (2) - Aug. 29, 2006, 01:48:58 PM EDT

If you say so. - (pwhysall) - (1) - Aug. 29, 2006, 03:00:54 PM EDT

Now children... - (hnick) - Aug. 29, 2006, 05:04:33 PM EDT

And in Australia... - (static) - Aug. 28, 2006, 09:52:01 PM EDT

Bratwurst - (Silverlock) - Aug. 28, 2006, 12:10:44 PM EDT

Potatoes, mayo, mustard, vinegar, celery, onion, pepper - (drewk) - Aug. 28, 2006, 12:30:00 PM EDT

Jersey Beefsteak Tomatoes - (bepatient) - Aug. 31, 2006, 05:10:14 PM EDT

Wow, I missed a whole thread - (tuberculosis) - (5) - Sept. 19, 2006, 02:30:23 PM EDT

Boy, do you have egg on your face :-) - (imqwerky) - Sept. 19, 2006, 04:40:15 PM EDT

Sounds... interesting. - (static) - (3) - Sept. 19, 2006, 08:37:43 PM EDT

Try ketchup -NT - (bionerd) - (2) - Sept. 20, 2006, 06:45:09 AM EDT

OSX Brand Ketchup at that! - (folkert) - (1) - Sept. 20, 2006, 10:17:07 AM EDT

Hmm...apple ketchup...interesting. -NT - (bepatient) - Sept. 20, 2006, 04:00:24 PM EDT

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