Thread: (2008-06-26) NS-RFC: Water, milk or cream

ChattyCathy said...

> http://www.recfoodcooking.com/
>
> Blinky's wish is my command... :-)


Ketchup on scrambled eggs or omelettes? Never tried it.

Tabasco or Cholula hot sauce usually.

Andy

On Thu, 26 Jun 2008 13:24:36 -0500, Andy wrote:

> ChattyCathy said...
>
>> http://www.recfoodcooking.com/
>>
>> Blinky's wish is my command... :-)
>
>
> Ketchup on scrambled eggs or omelettes? Never tried it.

Don't tell Stan - he'll never speak to you again <wink>
>
> Tabasco or Cholula hot sauce usually.

Not for me.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Andy <q> wrote in news:[email protected]:

> ChattyCathy said...
>
>> http://www.recfoodcooking.com/
>>
>> Blinky's wish is my command... :-)
>
>
> Ketchup on scrambled eggs or omelettes? Never tried it.
>
> Tabasco or Cholula hot sauce usually.
>
> Andy

Amen! Cookies, ice cream, pie, and other such sweet or milky things are
about the only things that can't be made better by hot sauce. Hot sauce
is like the universal improver of all things edible. It might even make
inedible things edible.

ChattyCathy wrote:

> http://www.recfoodcooking.com/
>
> Blinky's wish is my command... :-)

Ooh. Excuse me for a while while I get creative...

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Andy wrote:

> ChattyCathy said...
>
>> http://www.recfoodcooking.com/
>>
>> Blinky's wish is my command... :-)
>
>
> Ketchup on scrambled eggs or omelettes? Never tried it.
>
> Tabasco or Cholula hot sauce usually.

Cholula is good.

Somewhere I picked up a taste for scrambled or fried eggs or omelets with
some mustard. Not added at the table; drizzled on the eggs and spread
around, making sure that that side of the eggs gets turned under so that
the mustard gets frying contact with the pan.


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"Andy" <q> wrote in message news:[email protected]..
> ChattyCathy said...
>
>> http://www.recfoodcooking.com/
>>
>> Blinky's wish is my command... :-)
>
>
> Ketchup on scrambled eggs or omelettes? Never tried it.

I have. Ugggghhh... (I have a brother who likes ketchup on his scrambled
eggs. He also likes syrup on scrapple. Double Uggghhh!)


> Tabasco or Cholula hot sauce usually.

That's more like it (although my hot sauce addiction is Frank's Red Hot--I
put that stuff on everything!).

Mary

MareCat wrote:

> "Andy" <q> wrote in message news:[email protected]..
>> ChattyCathy said...
>>
>>> http://www.recfoodcooking.com/
>>>
>>> Blinky's wish is my command... :-)
>>
>>
>> Ketchup on scrambled eggs or omelettes? Never tried it.
>
> I have. Ugggghhh... (I have a brother who likes ketchup on his scrambled
> eggs. He also likes syrup on scrapple. Double Uggghhh!)

Have done both. The former at college, on the dorm powdered eggs (which
I actually got to love for their own sake). The latter when my
grandmother (I grew up in a three-generation household) made scrapple when
I was a yoot.


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Blinky the Shark said...

> Andy wrote:
>
>> ChattyCathy said...
>>
>>> http://www.recfoodcooking.com/
>>>
>>> Blinky's wish is my command... :-)
>>
>>
>> Ketchup on scrambled eggs or omelettes? Never tried it.
>>
>> Tabasco or Cholula hot sauce usually.
>
> Cholula is good.
>
> Somewhere I picked up a taste for scrambled or fried eggs or omelets with
> some mustard. Not added at the table; drizzled on the eggs and spread
> around, making sure that that side of the eggs gets turned under so that
> the mustard gets frying contact with the pan.


Blinky,

Ya wake up on land after a long night of drinkin', see what can happen?!!


Andy

Andy wrote:

> Blinky the Shark said...
>
>> Andy wrote:
>>
>>> ChattyCathy said...
>>>
>>>> http://www.recfoodcooking.com/
>>>>
>>>> Blinky's wish is my command... :-)
>>>
>>>
>>> Ketchup on scrambled eggs or omelettes? Never tried it.
>>>
>>> Tabasco or Cholula hot sauce usually.
>>
>> Cholula is good.
>>
>> Somewhere I picked up a taste for scrambled or fried eggs or omelets with
>> some mustard. Not added at the table; drizzled on the eggs and spread
>> around, making sure that that side of the eggs gets turned under so that
>> the mustard gets frying contact with the pan.
>
>
> Blinky,
>
> Ya wake up on land after a long night of drinkin', see what can happen?!!
>

That's a real possibility.


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"ChattyCathy" <[email protected]> wrote in message
news:RpQ8k.129577$[email protected]..
> http://www.recfoodcooking.com/
>
> Blinky's wish is my command... :-)
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...
>

You didn't include half & half on your choices, but that's what I use in
scrambled eggs, just a touch. I don't do omelets Also, no
self-respecting Californian uses ketchup on their eggs!! Salsa, all the
way!! heheh

kimberly

On Jun 26, 2:44*pm, "Nexis" <nex...@cox.net> wrote:
>
> .... .Also, no
> self-respecting Californian uses ketchup on their eggs!! Salsa, all the
> way!! heheh
>
Yup. One of the neat things about the famous Phillipe's, home of
French dip sandwiches, is that at breakfast time when the server puts
your eggs up on the counter she automatically also puts up the bowl of
fresh salsa for you to spoon onto your eggs. And on your hash browns
if you're like me. -aem

On Thu, 26 Jun 2008 12:40:49 -0700, Blinky the Shark
<[email protected]> wrote:

>Andy wrote:
>
>> ChattyCathy said...
>>
>>> http://www.recfoodcooking.com/
>>>
>>> Blinky's wish is my command... :-)
>>
>>
>> Ketchup on scrambled eggs or omelettes? Never tried it.
>>
>> Tabasco or Cholula hot sauce usually.
>
>Cholula is good.
>
>Somewhere I picked up a taste for scrambled or fried eggs or omelets with
>some mustard. Not added at the table; drizzled on the eggs and spread
>around, making sure that that side of the eggs gets turned under so that
>the mustard gets frying contact with the pan.

interesting.

your pal,
blake

On Thu, 26 Jun 2008 14:44:10 -0700, "Nexis" <[email protected]> wrote:

>
>"ChattyCathy" <[email protected]> wrote in message
>news:RpQ8k.129577$[email protected]..
>> http://www.recfoodcooking.com/
>>
>> Blinky's wish is my command... :-)
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>>
>
>You didn't include half & half on your choices, but that's what I use in
>scrambled eggs, just a touch. I don't do omelets Also, no
>self-respecting Californian uses ketchup on their eggs!! Salsa, all the
>way!! heheh
>
>kimberly
>

i like salsa in omelets, if i remember to take it out of the
refrigerator with the eggs.

your pal,
blake

ChattyCathy wrote:
> http://www.recfoodcooking.com/
>
> Blinky's wish is my command... :-)

1. DOWIHOH - but mostly milk or cream or sour cream
2. Ditto
3. MCINL was not listed. That would have been my choice,
I'm not sure what was meant by "add butter to your
scrambled eggs while they're still cooking".
That sounds to me like putting butter in with the
eggs rather than cooking them in butter. I would
cook them *in* either bacon fat or butter. I would
not add additional butter as I would not need it.
I would either have the bacon fat for flavor
or the cooking butter for flavor.
4. I would use ketchup most of the time but it would
depend on what was in the omelet. I used to make a
potato and cheese omelet and top it with my homemade
corn relish, but otherwise I would almost always use
ketchup unless there were some other special sauce
for the omelet.
5. Yes, I always put ketchup on scrambled eggs. Well,
these days it's usually not plain ketchup but ketchup
mixed with Thai sweet chilli sauce about half and half.
Sometimes, just the chilli sauce. And it's always Heinz
ketchup - the one and only!!!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
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On Thu, 26 Jun 2008 12:40:49 -0700, Blinky the Shark

>> Tabasco or Cholula hot sauce usually.

>Cholula is good.

Cholula seems to be made mostly from dried/ground/reconstituted
guajillo chilis. Some local restaurants do a better, home-made
version of such a sauce. I like it to the point where I think
it's better than a fresh salsa a lot of the time.

Steve

"blake murphy" <[email protected]> wrote :
>>
>
> i like salsa in omelets, if i remember to take it out of the
> refrigerator with the eggs.
>

I like to toss a tablespoon in at the end with scrambled, then a scatter of
cheddar, then put the lid on and take the pan off the heat so the cheddar
melts over the salsa and eggs and the salsa gets warm.

Steve Pope said...

> On Thu, 26 Jun 2008 12:40:49 -0700, Blinky the Shark
>
>>> Tabasco or Cholula hot sauce usually.
>
>>Cholula is good.
>
> Cholula seems to be made mostly from dried/ground/reconstituted
> guajillo chilis. Some local restaurants do a better, home-made
> version of such a sauce. I like it to the point where I think
> it's better than a fresh salsa a lot of the time.
>
> Steve


Steve,

Well, ya BUM!!! I'm stuck here in Philadelphia. I can travel 2 miles for
Cholula or drive how far for your "most excellent" Cholula version? And
what guarantee do I have that it's worth the trip???



Best,

Andy

blake murphy wrote:

> On Thu, 26 Jun 2008 12:40:49 -0700, Blinky the Shark
> <[email protected]> wrote:
>
>>Andy wrote:
>>
>>> ChattyCathy said...
>>>
>>>> http://www.recfoodcooking.com/
>>>>
>>>> Blinky's wish is my command... :-)
>>>
>>>
>>> Ketchup on scrambled eggs or omelettes? Never tried it.
>>>
>>> Tabasco or Cholula hot sauce usually.
>>
>>Cholula is good.
>>
>>Somewhere I picked up a taste for scrambled or fried eggs or omelets with
>>some mustard. Not added at the table; drizzled on the eggs and spread

Not, like *coated*, note.

>>around, making sure that that side of the eggs gets turned under so that
>>the mustard gets frying contact with the pan.

Just had some, in fact. Mmmmmm. Nice mustard is better than Plain
Yellow, of course, but even Plain Yellow works.

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In article <[email protected]>, Andy <q> wrote:

>Steve Pope said...

>> Cholula seems to be made mostly from dried/ground/reconstituted
>> guajillo chilis. Some local restaurants do a better, home-made
>> version of such a sauce. I like it to the point where I think
>> it's better than a fresh salsa a lot of the time.

>Steve,
>
>Well, ya BUM!!! I'm stuck here in Philadelphia. I can travel 2 miles for
>Cholula or drive how far for your "most excellent" Cholula version? And
>what guarantee do I have that it's worth the trip???

So I look on Cholula's website and they say they are using
pequin peppers, not guajillos.

No WONDER the similar-looking guajillo salsas at the local
places taste different!

Now I'll have to go back and try all such items again with
this knowledge in mind. Damn.

Steve