Thread: EGG CHOPS

<[email protected]> wrote

Hi Kusumah! Forgive the rare top post but wanted to preserve the below:

Can you tell me what your native language is? That would help to translate
what is obviously an American measure system recipe. Although your
translation program has made you understandable, it doesnt tell us what part
was difficult for you.

Below: Standard Egg Fritters (what I know it as). Minor edits in *** marks

> materiral of this recipe is quite easy in the can. To me that is still
> learning cooking recipe is still strange, I can give any comment that
> could provide attraction in order to try to make this. Due to the new
> one and try this also while also try again. easy cooking recipes for
> your.
>
> material :
>
> 6 hard-boiled eggs
> 1/2 pint of finely chopped cooked ham
> 1/2 pint of milk
> 2 level tablespoonfuls of butter
> 4 level tablespoonfuls of flour
> 1 tablespoonful of chopped parsley
> 1 teaspoonful of onion juice
> 1/2 teaspoonful of salt
> 1 dash of cayenne
> 1 dash of white pepper
**** missing ingredient- 1 raw egg***

> cooking :
>
> 1. Chop the eggs very fine, mix them with the ham; add the parsley,
> onion
> juice and pepper. Rub the butter and flour together and add the
> milk.
> 2. Stir until you have a smooth, thick sauce, then add the salt; mix
> this with the other ingredients and turn it out to cool.

*** means set it aside to let it rest and flavors blend, it is not actually
heated at this stage. Note, mix all but 1 raw egg and the TB water***

> 3. When cold form into a chop about the size of an ordinary mutton
> chop.

**** They mean when the mix sorta firms up a bit, about 10 mins***

> 4. Dip first in egg beaten with a tablespoonful of water, then cover
> carefully with
> bread crumbs and fry in deep hot fat.

***Normally not actually deepfried, this is in a frypan with oil about 1/2
way up the patties of egg/ham mix. Orient note, this is often called
deepfrying there but isnt the same as USA 'deepfry'***

> 5. Serve with either tomato or brown sauce.

***Brown sauce will taste better but Tomato is seen in Louisiana with this**

"cshenk" <[email protected]> wrote in message
news:HG6Zl.1810$[email protected]..
> <[email protected]> wrote
>
> Hi Kusumah! Forgive the rare top post but wanted to preserve the below:
>
> Can you tell me what your native language is? That would help to
> translate what is obviously an American measure system recipe. Although
> your translation program has made you understandable, it doesnt tell us
> what part was difficult for you.
>
> Below: Standard Egg Fritters (what I know it as). Minor edits in ***
> marks
>
>> materiral of this recipe is quite easy in the can. To me that is still
>> learning cooking recipe is still strange, I can give any comment that
>> could provide attraction in order to try to make this. Due to the new
>> one and try this also while also try again. easy cooking recipes for
>> your.
>>
>> material :
>>
>> 6 hard-boiled eggs
>> 1/2 pint of finely chopped cooked ham
>> 1/2 pint of milk
>> 2 level tablespoonfuls of butter
>> 4 level tablespoonfuls of flour
>> 1 tablespoonful of chopped parsley
>> 1 teaspoonful of onion juice
>> 1/2 teaspoonful of salt
>> 1 dash of cayenne
>> 1 dash of white pepper
> **** missing ingredient- 1 raw egg***
>
>> cooking :
>>
>> 1. Chop the eggs very fine, mix them with the ham; add the parsley,
>> onion
>> juice and pepper. Rub the butter and flour together and add the
>> milk.
>> 2. Stir until you have a smooth, thick sauce, then add the salt; mix
>> this with the other ingredients and turn it out to cool.
>
> *** means set it aside to let it rest and flavors blend, it is not
> actually heated at this stage. Note, mix all but 1 raw egg and the TB
> water***
>
>> 3. When cold form into a chop about the size of an ordinary mutton
>> chop.
>
> **** They mean when the mix sorta firms up a bit, about 10 mins***
>
>> 4. Dip first in egg beaten with a tablespoonful of water, then cover
>> carefully with
>> bread crumbs and fry in deep hot fat.
>
> ***Normally not actually deepfried, this is in a frypan with oil about 1/2
> way up the patties of egg/ham mix. Orient note, this is often called
> deepfrying there but isnt the same as USA 'deepfry'***
>
>> 5. Serve with either tomato or brown sauce.
>
> ***Brown sauce will taste better but Tomato is seen in Louisiana with
> this**
>

"Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
don't think he/she actually makes any of his/her bootlegged blog recipes.

Jinx

On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" <[email protected]>
wrote:
>
>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
>don't think he/she actually makes any of his/her bootlegged blog recipes.
>
>Jinx
>
Funny you mentioned that. I checked his/her Omelet a la duchesse. It
appears (verbatim?) here:

http://www.soshiok.com/forums/showthread.php?p=1709

complete with the broken English syntax. Poster ID was
different from kusumah's....

Alex

"Jinx Minx" wrote
> "cshenk" wrote
>> <[email protected]> wrote

>> Hi Kusumah! Forgive the rare top post but wanted to preserve the below:
>>
>> Can you tell me what your native language is? That would help to
>> translate what is obviously an American measure system recipe. Although
>> your translation program has made you understandable, it doesnt tell us
>> what part was difficult for you.
>>
>> Below: Standard Egg Fritters (what I know it as). Minor edits in ***
>> marks

Ah, I over deleted but for you and Chemiker, I took it as a query.

"Chemiker" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" <[email protected]>
> wrote:
>>
>>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
>>don't think he/she actually makes any of his/her bootlegged blog recipes.
>>
>>Jinx
>>
> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
> appears (verbatim?) here:
>
> http://www.soshiok.com/forums/showthread.php?p=1709
>
> complete with the broken English syntax. Poster ID was
> different from kusumah's....
>
> Alex

They're one in the same. He/she/it also posts these recipes on
alt.food.recipes. I've looked up every single recipe this idiot has posted
and they are all bootlegged off the internet from other reputable sites for
his "blog".

-J.

Chemiker wrote:
> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" <[email protected]>
> wrote:
>> "Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
>> don't think he/she actually makes any of his/her bootlegged blog recipes.
>>
>> Jinx
>>
> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
> appears (verbatim?) here:
>
> http://www.soshiok.com/forums/showthread.php?p=1709
>
> complete with the broken English syntax. Poster ID was
> different from kusumah's....
>
> Alex

Yeah right. You forgot to mention that the page at soshiok.com for that
recipe says it is from food-foodandrecipe.blogspot.com. Now which page
was copying/stealing from who? Here is the recipe from soshiok.com for
reference:


Omelet A La Duchesse
omlet a delicious and easy once dibuatnya. I do not know whether true or
omlet this does not always make my breakfast, just as the course.
but I think this made omlet eat when hungry, if a substitute, it is also
my only thought.
omlet you make this free food recipes.


material :

6 eggs
1/2 cupful of water
1/2 a lemon's yellow rind, grated
1/2 cupful of thick cream
1/2 cupful of granulated sugar
1 teaspoonful of vanilla or orange flower water
1 small bit of cinnamon

cooking :

1. Put the sugar, water, cinnamon and lemon rind over the fire, boil
until it spins a thread and stand aside to cool.
2. Separate the eggs; beat the yolks until creamy, and add the cream,
then the strained
syrup.
3. Add the vanilla, and when cool fold in the well-beaten whites.
4. Turn at once into a shallow silver or granite dish, dust thickly with
powdered sugar and bake in a quick oven until brown.

from
food-foodandrecipe.blogspot.com

Jinx Minx wrote:

>
> "Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
> don't think he/she actually makes any of his/her bootlegged blog recipes.
>
> Jinx
>
>

More or just as likely vintagerecipes.net copy/stole it from
food-foodandrecipe.blogspot.com.

Do actually cook at all? I have never seen anything food/cooking related
posted here from you. So I guess not you are just another tv dinner/fast
food/microwaved dinner from a can loser.

"me" <[email protected]> wrote in message
news:4blZl.34562$[email protected]..
> Jinx Minx wrote:
>
>>
>> "Kusumah" copy and pasted this recipe directly from vintagerecipes.net.
>> I don't think he/she actually makes any of his/her bootlegged blog
>> recipes.
>>
>> Jinx
>
> More or just as likely vintagerecipes.net copy/stole it from
> food-foodandrecipe.blogspot.com.
>
> Do actually cook at all? I have never seen anything food/cooking related
> posted here from you. So I guess not you are just another tv dinner/fast
> food/microwaved dinner from a can loser.

Yes, I do cook. From scratch and quite well. And I have posted about food
and cooking. But, since I'm not part of the "in" crowd here, most of my
food posts have gone unnoticed. Apparently by you as well. When do *you*
post about cooking? So I guess you are just another RFC Cabal wannabe
loser.

On Mon, 15 Jun 2009 02:17:52 -0500, "Jinx Minx" <[email protected]>
wrote:

>
>"me" <[email protected]> wrote in message
>news:4blZl.34562$[email protected]..
>> Jinx Minx wrote:
>>
>Yes, I do cook. From scratch and quite well. And I have posted about food
>and cooking. But, since I'm not part of the "in" crowd here, most of my
>food posts have gone unnoticed. Apparently by you as well. When do *you*
>post about cooking? So I guess you are just another RFC Cabal wannabe
>loser.

There is no Cabal.

Alex

"Chemiker" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 15 Jun 2009 02:17:52 -0500, "Jinx Minx" <[email protected]>
> wrote:
>
>>
>>"me" <[email protected]> wrote in message
>>news:4blZl.34562$[email protected]..
>>> Jinx Minx wrote:
>>>
>>Yes, I do cook. From scratch and quite well. And I have posted about
>>food
>>and cooking. But, since I'm not part of the "in" crowd here, most of my
>>food posts have gone unnoticed. Apparently by you as well. When do *you*
>>post about cooking? So I guess you are just another RFC Cabal wannabe
>>loser.
>
> There is no Cabal.
>
> Alex

Exactly.

Free to post whatever I want,
Jinx

On Jun 15, 9:12*am, Chemiker <prussianblu...@verizon.net> wrote:
> On Mon, 15 Jun 2009 02:17:52 -0500, "Jinx Minx" <jinxmi...@yahoo.com>
> wrote:
>
>
>
> >"me" <m...@privacy.net> wrote in message
> >news:4blZl.34562$[email protected]..
> >> Jinx Minx wrote:
>
> >Yes, I do cook. *From scratch and quite well. *And I have posted about food
> >and cooking. *But, since I'm not part of the "in" crowd here, most of *my
> >food posts have gone unnoticed. *Apparently by you as well. *When do*you*
> >post about cooking? *So I guess you are just another RFC Cabal wannabe
> >loser.
>
> There is no Cabal.
>
> Alex

That should be TINC (there is no Cabal).

N. ;-)

On Sun, 14 Jun 2009 23:35:40 -0500, Jinx Minx wrote:

> "Chemiker" <[email protected]> wrote in message
> news:[email protected]..
>> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" <[email protected]>
>> wrote:
>>>
>>>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net. I
>>>don't think he/she actually makes any of his/her bootlegged blog recipes.
>>>
>>>Jinx
>>>
>> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
>> appears (verbatim?) here:
>>
>> http://www.soshiok.com/forums/showthread.php?p=1709
>>
>> complete with the broken English syntax. Poster ID was
>> different from kusumah's....
>>
>> Alex
>
> They're one in the same. He/she/it also posts these recipes on
> alt.food.recipes. I've looked up every single recipe this idiot has posted
> and they are all bootlegged off the internet from other reputable sites for
> his "blog".
>
> -J.

it's pretty obvious from the garbled syntax of the intros and the more
reasonable prose in the recipes that it's a cut 'n' paste job.

your pal,
blake

"blake murphy" <[email protected]> wrote in message
news:1ripfbd5k5ydo.6r13oi58weu3$.[email protected]..
> On Sun, 14 Jun 2009 23:35:40 -0500, Jinx Minx wrote:
>
>> "Chemiker" <[email protected]> wrote in message
>> news:[email protected]..
>>> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" <[email protected]>
>>> wrote:
>>>>
>>>>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net.
>>>>I
>>>>don't think he/she actually makes any of his/her bootlegged blog
>>>>recipes.
>>>>
>>>>Jinx
>>>>
>>> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
>>> appears (verbatim?) here:
>>>
>>> http://www.soshiok.com/forums/showthread.php?p=1709
>>>
>>> complete with the broken English syntax. Poster ID was
>>> different from kusumah's....
>>>
>>> Alex
>>
>> They're one in the same. He/she/it also posts these recipes on
>> alt.food.recipes. I've looked up every single recipe this idiot has
>> posted
>> and they are all bootlegged off the internet from other reputable sites
>> for
>> his "blog".
>>
>> -J.
>
> it's pretty obvious from the garbled syntax of the intros and the more
> reasonable prose in the recipes that it's a cut 'n' paste job.
>
> your pal,
> blake

I thought it obvious too, but others don't seem to get that every time (s)he
posts. Go figure.

Jinx

On Mon, 15 Jun 2009 14:28:22 -0500, Jinx Minx wrote:

> "blake murphy" <[email protected]> wrote in message
> news:1ripfbd5k5ydo.6r13oi58weu3$.[email protected]..
>> On Sun, 14 Jun 2009 23:35:40 -0500, Jinx Minx wrote:
>>
>>> "Chemiker" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> On Sun, 14 Jun 2009 09:33:19 -0500, "Jinx Minx" <[email protected]>
>>>> wrote:
>>>>>
>>>>>"Kusumah" copy and pasted this recipe directly from vintagerecipes.net.
>>>>>I
>>>>>don't think he/she actually makes any of his/her bootlegged blog
>>>>>recipes.
>>>>>
>>>>>Jinx
>>>>>
>>>> Funny you mentioned that. I checked his/her Omelet a la duchesse. It
>>>> appears (verbatim?) here:
>>>>
>>>> http://www.soshiok.com/forums/showthread.php?p=1709
>>>>
>>>> complete with the broken English syntax. Poster ID was
>>>> different from kusumah's....
>>>>
>>>> Alex
>>>
>>> They're one in the same. He/she/it also posts these recipes on
>>> alt.food.recipes. I've looked up every single recipe this idiot has
>>> posted
>>> and they are all bootlegged off the internet from other reputable sites
>>> for
>>> his "blog".
>>>
>>> -J.
>>
>> it's pretty obvious from the garbled syntax of the intros and the more
>> reasonable prose in the recipes that it's a cut 'n' paste job.
>>
>> your pal,
>> blake
>
> I thought it obvious too, but others don't seem to get that every time (s)he
> posts. Go figure.
>
> Jinx

it ain't exactly rocket surgery.

your pal,
blake