Saw something on line that to make a fluffy scrambled egg, put a dash of
lemon juice in. The acid reacts with the way the protein in the albumen
reacts. Tried it this morning.

My eggs are usually fluffy but just a squeeze of lemon seemed to make a
little difference. Stirred as usual but I could see a difference as thy
were setting up.

I'll try it again just to see. As it is, my eggs are fluffy enough that
I enjoy them anyway.

Ed Pawlowski wrote:
> Saw something on line that to make a fluffy scrambled egg, put a
> dash of lemon juice in.  The acid reacts with the way the protein
> in the albumen reacts.  Tried it this morning.
>
> My eggs are usually fluffy but just a squeeze of lemon seemed to
> make a little difference.  Stirred as usual but I could see a
> difference as thy were setting up.
>
> I'll try it again just to see.  As it is, my eggs are fluffy enough
> that I enjoy them anyway.

Interesting. A recipe for low PH eggs. I wonder if vinegar would do
the same thing.

On Thursday, September 15, 2022 at 2:24:51 PM UTC-5, Hank Rogers wrote:
> Ed Pawlowski wrote:
> > Saw something on line that to make a fluffy scrambled egg, put a
> > dash of lemon juice in. The acid reacts with the way the protein
> > in the albumen reacts. Tried it this morning.
> >
> > My eggs are usually fluffy but just a squeeze of lemon seemed to
> > make a little difference. Stirred as usual but I could see a
> > difference as thy were setting up.
> >
> > I'll try it again just to see. As it is, my eggs are fluffy enough
> > that I enjoy them anyway.
> Interesting. A recipe for low PH eggs. I wonder if vinegar would do
> the same thing.
>
It certainly would taste worse.

--Bryan

On Thu, 15 Sep 2022 18:04:35 -0700 (PDT), Bryan Simmons
<bryangsimmons@gmail.com> wrote:

>On Thursday, September 15, 2022 at 2:24:51 PM UTC-5, Hank Rogers wrote:
>> Ed Pawlowski wrote:
>> > Saw something on line that to make a fluffy scrambled egg, put a
>> > dash of lemon juice in. The acid reacts with the way the protein
>> > in the albumen reacts. Tried it this morning.
>> >
>> > My eggs are usually fluffy but just a squeeze of lemon seemed to
>> > make a little difference. Stirred as usual but I could see a
>> > difference as thy were setting up.
>> >
>> > I'll try it again just to see. As it is, my eggs are fluffy enough
>> > that I enjoy them anyway.
>> Interesting. A recipe for low PH eggs. I wonder if vinegar would do
>> the same thing.
>>
>It certainly would taste worse.
>
>--Bryan

The best way to make fluffy scrambled eggs is with a double boiler,
choose a stainless steel bowl, add some butter, and heat it in a pot
of boiling water, add beaten eggs and stir with a rubber spatula or a
canoe paddle... eggs will never burn and will turn out purfect every
time, works for two eggs or ten dozen eggs. The same method for
hotels, military, prisons, whenever feeding a large group.

On 9/16/2022 10:13 AM, Sheldon Martin wrote:
> On Thu, 15 Sep 2022 18:04:35 -0700 (PDT), Bryan Simmons
> <bryangsimmons@gmail.com> wrote:
>
>> On Thursday, September 15, 2022 at 2:24:51 PM UTC-5, Hank Rogers wrote:
>>> Ed Pawlowski wrote:
>>>> Saw something on line that to make a fluffy scrambled egg, put a
>>>> dash of lemon juice in. The acid reacts with the way the protein
>>>> in the albumen reacts. Tried it this morning.
>>>>
>>>> My eggs are usually fluffy but just a squeeze of lemon seemed to
>>>> make a little difference. Stirred as usual but I could see a
>>>> difference as thy were setting up.
>>>>
>>>> I'll try it again just to see. As it is, my eggs are fluffy enough
>>>> that I enjoy them anyway.
>>> Interesting. A recipe for low PH eggs. I wonder if vinegar would do
>>> the same thing.
>>>
>> It certainly would taste worse.
>>
>> --Bryan
>
> The best way to make fluffy scrambled eggs is with a double boiler,
> choose a stainless steel bowl, add some butter, and heat it in a pot
> of boiling water, add beaten eggs and stir with a rubber spatula or a
> canoe paddle... eggs will never burn and will turn out purfect every
> time, works for two eggs or ten dozen eggs. The same method for
> hotels, military, prisons, whenever feeding a large group.

You keep saying that but I don't know anyone who bothers to scramble a
couple of eggs over a double boiler at home.

Here's the Cookbok of the United States Navy circa 1945:

https://www.nationalww2museum.org/war/articles/united-states-navy-cook-book

An excerpt from the book about scrambled eggs:

https://maritime.org/doc/cookbook1945/pg078.php

Methinks you're talking about scrambling them over steam tables. I
still have never met anyone who would bother to do that at home.

Jill

On Friday, September 16, 2022 at 12:23:55 PM UTC-5, j_mc...@comcast.net wrote:
>
> On 9/16/2022 10:13 AM, Sheldon Martin wrote:
> >
> > The best way to make fluffy scrambled eggs is with a double boiler,
> > choose a stainless steel bowl, add some butter, and heat it in a pot
> > of boiling water, add beaten eggs and stir with a rubber spatula or a
> > canoe paddle... eggs will never burn and will turn out purfect every
> > time, works for two eggs or ten dozen eggs. The same method for
> > hotels, military, prisons, whenever feeding a large group.
> >
> You keep saying that but I don't know anyone who bothers to scramble a
> couple of eggs over a double boiler at home.
>
> Here's the Cookbok of the United States Navy circa 1945:
>
> https://www.nationalww2museum.org/war/articles/united-states-navy-cook-book
>
> An excerpt from the book about scrambled eggs:
>
> https://maritime.org/doc/cookbook1945/pg078.php
>
> Methinks you're talking about scrambling them over steam tables. I
> still have never met anyone who would bother to do that at home.
>
> Jill
>
HALLELUJAH!!! He does keep beating that double boiler drum when he
talks about scrambled eggs.

I can guarantee you that no prison, the military, or even hotels scramble
eggs like this. Far too time consuming when you've got hundred and hundreds
to feed. I doubt any parent is going to stand over a double boiler slowly cooking
eggs to feed the spouse and a bunch of hungry kids in the morning.

On Thursday, September 15, 2022 at 7:10:50 AM UTC-10, Ed Pawlowski wrote:
> Saw something on line that to make a fluffy scrambled egg, put a dash of
> lemon juice in. The acid reacts with the way the protein in the albumen
> reacts. Tried it this morning.
>
> My eggs are usually fluffy but just a squeeze of lemon seemed to make a
> little difference. Stirred as usual but I could see a difference as thy
> were setting up.
>
> I'll try it again just to see. As it is, my eggs are fluffy enough that
> I enjoy them anyway.

Breakfast this morning was Mexican chorizo and eggs. I like to wrap it in a tortilla and fry it.

https://photos.app.goo.gl/RFze3sCQKphpFBX7A

itsjoannotjoann@webtv.net wrote:
> On Friday, September 16, 2022 at 12:23:55 PM UTC-5, j_mc...@comcast.net wrote:
>>
>> On 9/16/2022 10:13 AM, Sheldon Martin wrote:
>>>
>>> The best way to make fluffy scrambled eggs is with a double boiler,
>>> choose a stainless steel bowl, add some butter, and heat it in a pot
>>> of boiling water, add beaten eggs and stir with a rubber spatula or a
>>> canoe paddle... eggs will never burn and will turn out purfect every
>>> time, works for two eggs or ten dozen eggs. The same method for
>>> hotels, military, prisons, whenever feeding a large group.
>>>
>> You keep saying that but I don't know anyone who bothers to scramble a
>> couple of eggs over a double boiler at home.
>>
>> Here's the Cookbok of the United States Navy circa 1945:
>>
>> https://www.nationalww2museum.org/war/articles/united-states-navy-cook-book
>>
>> An excerpt from the book about scrambled eggs:
>>
>> https://maritime.org/doc/cookbook1945/pg078.php
>>
>> Methinks you're talking about scrambling them over steam tables. I
>> still have never met anyone who would bother to do that at home.
>>
>> Jill
>>
> HALLELUJAH!!! He does keep beating that double boiler drum when he
> talks about scrambled eggs.
>
> I can guarantee you that no prison, the military, or even hotels scramble
> eggs like this. Far too time consuming when you've got hundred and hundreds
> to feed. I doubt any parent is going to stand over a double boiler slowly cooking
> eggs to feed the spouse and a bunch of hungry kids in the morning.
>

When I was in the army, I think the smaller mess halls used big
rectangular pans, about 2x3 foot, 1 foot deep, and a huge spatula
to stir the eggs. I never saw an army cook tending a giant double
boiler, though maybe Popeye did cook eggs for 400 people with a 50
gallon steam fired double boiler. He probably thew the eggshells
overboard, or fed them to the marines and pineapple sailors.

On Friday, September 16, 2022 at 4:12:38 PM UTC-5, dsi1 wrote:
> On Thursday, September 15, 2022 at 7:10:50 AM UTC-10, Ed Pawlowski wrote:
> > Saw something on line that to make a fluffy scrambled egg, put a dash of
> > lemon juice in. The acid reacts with the way the protein in the albumen
> > reacts. Tried it this morning.
> >
> > My eggs are usually fluffy but just a squeeze of lemon seemed to make a
> > little difference. Stirred as usual but I could see a difference as thy
> > were setting up.
> >
> > I'll try it again just to see. As it is, my eggs are fluffy enough that
> > I enjoy them anyway.
> Breakfast this morning was Mexican chorizo and eggs. I like to wrap it in a tortilla and fry it.
>
> https://photos.app.goo.gl/RFze3sCQKphpFBX7A
>
Was it *real* Mexican chorizo? Was it lymph nodes
and salivary glands? Was it beef lymph nodes and
salivary glands?
https://meatified.com/home-made-chorizo-paleo-style/grocery-store-chorizo/
Or was it pork lymph nodes and salivary glands?
https://i.stack.imgur.com/AYGFe.png

--Bryan

On 9/16/2022 5:05 PM, itsjoannotjoann@webtv.net wrote:
> On Friday, September 16, 2022 at 12:23:55 PM UTC-5, j_mc...@comcast.net wrote:
>>
>> On 9/16/2022 10:13 AM, Sheldon Martin wrote:
>>>
>>> The best way to make fluffy scrambled eggs is with a double boiler,
>>> choose a stainless steel bowl, add some butter, and heat it in a pot
>>> of boiling water, add beaten eggs and stir with a rubber spatula or a
>>> canoe paddle... eggs will never burn and will turn out purfect every
>>> time, works for two eggs or ten dozen eggs. The same method for
>>> hotels, military, prisons, whenever feeding a large group.
>>>
>> You keep saying that but I don't know anyone who bothers to scramble a
>> couple of eggs over a double boiler at home.
>>
>> Here's the Cookbok of the United States Navy circa 1945:
>>
>> https://www.nationalww2museum.org/war/articles/united-states-navy-cook-book
>>
>> An excerpt from the book about scrambled eggs:
>>
>> https://maritime.org/doc/cookbook1945/pg078.php
>>
>> Methinks you're talking about scrambling them over steam tables. I
>> still have never met anyone who would bother to do that at home.
>>
>> Jill
>>
> HALLELUJAH!!! He does keep beating that double boiler drum when he
> talks about scrambled eggs.
>
Who here has a steam table setup at home? I could easily create a
double boiler because I have an insert that fits into the top of the old
Revereware pan, but for scrambling a couple of eggs, why bother?

> I can guarantee you that no prison, the military, or even hotels scramble
> eggs like this. Far too time consuming when you've got hundred and hundreds
> to feed. I doubt any parent is going to stand over a double boiler slowly cooking
> eggs to feed the spouse and a bunch of hungry kids in the morning.

I'm not sure but these days I believe hotels that have those breakfast
buffets with scrambled eggs are pouring eggs out of a carton into a big
skillet. Then they dump them into and keep them warm, covered, on a
steam table in the dining room. I don't know anyone who cooks eggs like
this at home.

Jill

On 9/16/2022 5:05 PM, itsjoannotjoann@webtv.net wrote:
> On Friday, September 16, 2022 at 12:23:55 PM UTC-5, j_mc...@comcast.net wrote:
>>
>> On 9/16/2022 10:13 AM, Sheldon Martin wrote:
>>>
>>> The best way to make fluffy scrambled eggs is with a double boiler,
>>> choose a stainless steel bowl, add some butter, and heat it in a pot
>>> of boiling water, add beaten eggs and stir with a rubber spatula or a
>>> canoe paddle... eggs will never burn and will turn out purfect every
>>> time, works for two eggs or ten dozen eggs. The same method for
>>> hotels, military, prisons, whenever feeding a large group.
>>>
>> You keep saying that but I don't know anyone who bothers to scramble a
>> couple of eggs over a double boiler at home.
>>
>> Here's the Cookbok of the United States Navy circa 1945:
>>
>> https://www.nationalww2museum.org/war/articles/united-states-navy-cook-book
>>
>> An excerpt from the book about scrambled eggs:
>>
>> https://maritime.org/doc/cookbook1945/pg078.php
>>
>> Methinks you're talking about scrambling them over steam tables. I
>> still have never met anyone who would bother to do that at home.
>>
>> Jill
>>
> HALLELUJAH!!! He does keep beating that double boiler drum when he
> talks about scrambled eggs.
>
> I can guarantee you that no prison, the military, or even hotels scramble
> eggs like this. Far too time consuming when you've got hundred and hundreds
> to feed. I doubt any parent is going to stand over a double boiler slowly cooking
> eggs to feed the spouse and a bunch of hungry kids in the morning.

When I was a little kid (I'm talking age 5 or so) my mother used to cook
Sunday breakfast. She scrambled eggs in a skillet. She never used a
double boiler to scramble the eggs.

Jill

On Friday, September 16, 2022 at 11:37:04 PM UTC-5, j_mc...@comcast.net wrote:
> On 9/16/2022 5:05 PM, itsjoan...@webtv.net wrote:
> > On Friday, September 16, 2022 at 12:23:55 PM UTC-5, j_mc...@comcast.net wrote:
> >>
> >> On 9/16/2022 10:13 AM, Sheldon Martin wrote:
> >>>
> >>> The best way to make fluffy scrambled eggs is with a double boiler,
> >>> choose a stainless steel bowl, add some butter, and heat it in a pot
> >>> of boiling water, add beaten eggs and stir with a rubber spatula or a
> >>> canoe paddle... eggs will never burn and will turn out purfect every
> >>> time, works for two eggs or ten dozen eggs. The same method for
> >>> hotels, military, prisons, whenever feeding a large group.
> >>>
> >> You keep saying that but I don't know anyone who bothers to scramble a
> >> couple of eggs over a double boiler at home.
> >>
> >> Here's the Cookbok of the United States Navy circa 1945:
> >>
> >> https://www.nationalww2museum.org/war/articles/united-states-navy-cook-book
> >>
> >> An excerpt from the book about scrambled eggs:
> >>
> >> https://maritime.org/doc/cookbook1945/pg078.php
> >>
> >> Methinks you're talking about scrambling them over steam tables. I
> >> still have never met anyone who would bother to do that at home.
> >>
> >> Jill
> >>
> > HALLELUJAH!!! He does keep beating that double boiler drum when he
> > talks about scrambled eggs.
> >
> > I can guarantee you that no prison, the military, or even hotels scramble
> > eggs like this.
>
The steam table *is*, in effect, a double boiler.
>
> > Far too time consuming when you've got hundred and hundreds
> > to feed. I doubt any parent is going to stand over a double boiler
> > slowly cooking eggs to feed the spouse and a bunch of hungry
> > kids in the morning.
>
Having only one kid, and not "a bunch," allowed me the
luxury of not just throwing things together the easy way.
https://www.youtube.com/watch?v=OusADDs_3ps
While I didn't use a double boiler for scrambled eggs, I
made breakfasts that took a lot more effort than that.
Cutting potatoes into 1/2" cubes, parboiling them, and
then frying them is a lot more time consuming than
cooking eggs with a double boiler.
>
> When I was a little kid (I'm talking age 5 or so) my mother used to cook
> Sunday breakfast. She scrambled eggs in a skillet. She never used a
> double boiler to scramble the eggs.
>
When I was 5, I don't think I'd ever had scrambled eggs.
Eggs were lightly basted, hard boiled or soft boiled. I
still kind of look down on scrambled eggs. More days
than not, my mother made breakfast. She was a full
time homemaker, so that's what she did. During the
9 months I was not working, I made my wife breakfast
pretty much every day, and she'd come home to
freshly cooked lunches too. Now that I'm semi retired,
I can get back to that most days of the week.
>
> Jill

--Bryan

On Friday, September 16, 2022 at 6:06:26 PM UTC-10, bryang...@gmail.com wrote:
> On Friday, September 16, 2022 at 4:12:38 PM UTC-5, dsi1 wrote:
> > On Thursday, September 15, 2022 at 7:10:50 AM UTC-10, Ed Pawlowski wrote:
> > > Saw something on line that to make a fluffy scrambled egg, put a dash of
> > > lemon juice in. The acid reacts with the way the protein in the albumen
> > > reacts. Tried it this morning.
> > >
> > > My eggs are usually fluffy but just a squeeze of lemon seemed to make a
> > > little difference. Stirred as usual but I could see a difference as thy
> > > were setting up.
> > >
> > > I'll try it again just to see. As it is, my eggs are fluffy enough that
> > > I enjoy them anyway.
> > Breakfast this morning was Mexican chorizo and eggs. I like to wrap it in a tortilla and fry it.
> >
> > https://photos.app.goo.gl/RFze3sCQKphpFBX7A
> >
> Was it *real* Mexican chorizo? Was it lymph nodes
> and salivary glands? Was it beef lymph nodes and
> salivary glands?
> https://meatified.com/home-made-chorizo-paleo-style/grocery-store-chorizo/
> Or was it pork lymph nodes and salivary glands?
> https://i.stack.imgur.com/AYGFe.png
>
> --Bryan

It was pork. It's gotta be pork in my book. It looked like they were using extra lymph nodes in the chorizo these days. It was the Reynaldo's brand chorizo. There's also soy chorizo for Mexicans that are squeamish.

https://www.kroger.com/product/images/large/front/0004869600152

On Saturday, September 17, 2022 at 12:46:34 AM UTC-5, dsi1 wrote:
> On Friday, September 16, 2022 at 6:06:26 PM UTC-10, bryang...@gmail.com wrote:
> > On Friday, September 16, 2022 at 4:12:38 PM UTC-5, dsi1 wrote:
> > > On Thursday, September 15, 2022 at 7:10:50 AM UTC-10, Ed Pawlowski wrote:
> > > > Saw something on line that to make a fluffy scrambled egg, put a dash of
> > > > lemon juice in. The acid reacts with the way the protein in the albumen
> > > > reacts. Tried it this morning.
> > > >
> > > > My eggs are usually fluffy but just a squeeze of lemon seemed to make a
> > > > little difference. Stirred as usual but I could see a difference as thy
> > > > were setting up.
> > > >
> > > > I'll try it again just to see. As it is, my eggs are fluffy enough that
> > > > I enjoy them anyway.
> > > Breakfast this morning was Mexican chorizo and eggs. I like to wrap it in a tortilla and fry it.
> > >
> > > https://photos.app.goo.gl/RFze3sCQKphpFBX7A
> > >
> > Was it *real* Mexican chorizo? Was it lymph nodes
> > and salivary glands? Was it beef lymph nodes and
> > salivary glands?
> > https://meatified.com/home-made-chorizo-paleo-style/grocery-store-chorizo/
> > Or was it pork lymph nodes and salivary glands?
> > https://i.stack.imgur.com/AYGFe.png
> >
> > --Bryan
> It was pork. It's gotta be pork in my book. It looked like they
> were using extra lymph nodes in the chorizo these days. It
> was the Reynaldo's brand chorizo.
>
There's still more salivary glands than lymph nodes.
>
> There's also soy chorizo for Mexicans that are
> squeamish.
>
Mexicans eat like tongues and stomachs and shit.
They're not going to turn up their noses at lymph
nodes and salivary glands.

--Bryan

On Sat, 17 Sep 2022 00:11:14 -0700 (PDT), Bryan Simmons
<bryangsimmons@gmail.com> wrote:

>On Saturday, September 17, 2022 at 12:46:34 AM UTC-5, dsi1 wrote:
>> On Friday, September 16, 2022 at 6:06:26 PM UTC-10, bryang...@gmail.com wrote:
>> > >
>> > Was it *real* Mexican chorizo? Was it lymph nodes
>> > and salivary glands? Was it beef lymph nodes and
>> > salivary glands?
>> > https://meatified.com/home-made-chorizo-paleo-style/grocery-store-chorizo/
>> > Or was it pork lymph nodes and salivary glands?
>> > https://i.stack.imgur.com/AYGFe.png
>> >
>> > --Bryan
>> It was pork. It's gotta be pork in my book. It looked like they
>> were using extra lymph nodes in the chorizo these days. It
>> was the Reynaldo's brand chorizo.
>>
>There's still more salivary glands than lymph nodes.

Salivary glands and lymph nodes, yumm!

On Friday, September 16, 2022 at 9:11:17 PM UTC-10, bryang...@gmail.com wrote:
> On Saturday, September 17, 2022 at 12:46:34 AM UTC-5, dsi1 wrote:
> > On Friday, September 16, 2022 at 6:06:26 PM UTC-10, bryang...@gmail.com wrote:
> > > On Friday, September 16, 2022 at 4:12:38 PM UTC-5, dsi1 wrote:
> > > > On Thursday, September 15, 2022 at 7:10:50 AM UTC-10, Ed Pawlowski wrote:
> > > > > Saw something on line that to make a fluffy scrambled egg, put a dash of
> > > > > lemon juice in. The acid reacts with the way the protein in the albumen
> > > > > reacts. Tried it this morning.
> > > > >
> > > > > My eggs are usually fluffy but just a squeeze of lemon seemed to make a
> > > > > little difference. Stirred as usual but I could see a difference as thy
> > > > > were setting up.
> > > > >
> > > > > I'll try it again just to see. As it is, my eggs are fluffy enough that
> > > > > I enjoy them anyway.
> > > > Breakfast this morning was Mexican chorizo and eggs. I like to wrap it in a tortilla and fry it.
> > > >
> > > > https://photos.app.goo.gl/RFze3sCQKphpFBX7A
> > > >
> > > Was it *real* Mexican chorizo? Was it lymph nodes
> > > and salivary glands? Was it beef lymph nodes and
> > > salivary glands?
> > > https://meatified.com/home-made-chorizo-paleo-style/grocery-store-chorizo/
> > > Or was it pork lymph nodes and salivary glands?
> > > https://i.stack.imgur.com/AYGFe.png
> > >
> > > --Bryan
> > It was pork. It's gotta be pork in my book. It looked like they
> > were using extra lymph nodes in the chorizo these days. It
> > was the Reynaldo's brand chorizo.
> >
> There's still more salivary glands than lymph nodes.
> >
> > There's also soy chorizo for Mexicans that are
> > squeamish.
> >
> Mexicans eat like tongues and stomachs and shit.
> They're not going to turn up their noses at lymph
> nodes and salivary glands.
>
> --Bryan

That was a joke.

On Sat, 17 Sep 2022 00:21:54 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Friday, September 16, 2022 at 9:11:17 PM UTC-10, bryang...@gmail.com wrote:
>
>> Mexicans eat like tongues and stomachs and shit.
>>
>> --Bryan
>
>That was a joke.
>
Yes, I don't believe they eat shit.

On 9/17/2022 3:11 AM, Bryan Simmons wrote:
> On Saturday, September 17, 2022 at 12:46:34 AM UTC-5, dsi1 wrote:
>> On Friday, September 16, 2022 at 6:06:26 PM UTC-10, bryang...@gmail.com wrote:
>>> On Friday, September 16, 2022 at 4:12:38 PM UTC-5, dsi1 wrote:
>>>> On Thursday, September 15, 2022 at 7:10:50 AM UTC-10, Ed Pawlowski wrote:
>>>>> Saw something on line that to make a fluffy scrambled egg, put a dash of
>>>>> lemon juice in. The acid reacts with the way the protein in the albumen
>>>>> reacts. Tried it this morning.
>>>>>
>>>>> My eggs are usually fluffy but just a squeeze of lemon seemed to make a
>>>>> little difference. Stirred as usual but I could see a difference as thy
>>>>> were setting up.
>>>>>
>>>>> I'll try it again just to see. As it is, my eggs are fluffy enough that
>>>>> I enjoy them anyway.
>>>> Breakfast this morning was Mexican chorizo and eggs. I like to wrap it in a tortilla and fry it.
>>>>
>>>> https://photos.app.goo.gl/RFze3sCQKphpFBX7A
>>>>
>>> Was it *real* Mexican chorizo? Was it lymph nodes
>>> and salivary glands? Was it beef lymph nodes and
>>> salivary glands?
>>> https://meatified.com/home-made-chorizo-paleo-style/grocery-store-chorizo/
>>> Or was it pork lymph nodes and salivary glands?
>>> https://i.stack.imgur.com/AYGFe.png
>>>
>>> --Bryan
>> It was pork. It's gotta be pork in my book. It looked like they
>> were using extra lymph nodes in the chorizo these days. It
>> was the Reynaldo's brand chorizo.
>>
> There's still more salivary glands than lymph nodes.
>>
>> There's also soy chorizo for Mexicans that are
>> squeamish.
>>
> Mexicans eat like tongues and stomachs and shit.
> They're not going to turn up their noses at lymph
> nodes and salivary glands.
>
> --Bryan

"Everything but the squeal"

On 9/17/2022 3:30 AM, Bruce wrote:
> On Sat, 17 Sep 2022 00:21:54 -0700 (PDT), dsi1
> <dsi123@hawaiiantel.net> wrote:
>
>> On Friday, September 16, 2022 at 9:11:17 PM UTC-10, bryang...@gmail.com wrote:
>>
>>> Mexicans eat like tongues and stomachs and shit.
>>>
>>> --Bryan
>>
>> That was a joke.
>>
> Yes, I don't believe they eat shit.

Chitlins are close enough.

On 2022-09-17 12:08 a.m., jmcquown wrote:
> On 9/16/2022 5:05 PM, itsjoannotjoann@webtv.net wrote:

>> HALLELUJAH!!!  He does keep beating that double boiler drum when he
>> talks about scrambled eggs.
>>
> Who here has a steam table setup at home?  I could easily create a
> double boiler because I have an insert that fits into the top of the old
> Revereware pan, but for scrambling a couple of eggs, why bother?

Double boilers seem not to be as common as they were in the past. Our
first set of pots and pans included one. We use Paderno pots and pans
and they do not offer one.

I have had double boiler scrambled eggs. They are completely different
from pan fried scrambled eggs. They were light, fluffy and creamy,
something that some people might like more than I did. I prefer them
done in pan.

On 9/17/2022 9:41 AM, Dave Smith wrote:
> On 2022-09-17 12:08 a.m., jmcquown wrote:
>> On 9/16/2022 5:05 PM, itsjoannotjoann@webtv.net wrote:
>
>>> HALLELUJAH!!!  He does keep beating that double boiler drum when he
>>> talks about scrambled eggs.
>>>
>> Who here has a steam table setup at home?  I could easily create a
>> double boiler because I have an insert that fits into the top of the
>> old Revereware pan, but for scrambling a couple of eggs, why bother?
>
> Double boilers seem not to be as common as they were in the past. Our
> first set of pots and pans included one.  We use Paderno pots and pans
> and they do not offer one.
>
> I have had double boiler scrambled eggs. They are completely different
> from pan fried scrambled eggs. They were light, fluffy and creamy,
> something that some people might like more than I did. I prefer them
> done in pan.
>
>
I'm perfectly capable of making fluffy/creamier scrambled eggs in a pan
without a double boiler. I've not tried lemon juice but I do usually
whisk in a splash of milk.

Jill

On 2022-09-17, jmcquown <j_mcquown@comcast.net> wrote:

> making fluffy/creamier scrambled eggs
> [...] I've not tried lemon juice but

Baking soda and baking powder.

Nothing will make your eggs fluffier.

Well, perhaps putting liquid egg into a
high-pressure chamber with CO2 and / or
N2O end then exposing them to a vacuum
and microgravity simultaneously then
cooking with lasers & microwave might do it.

On 9/17/2022 10:52 AM, Mike Duffy wrote:
> On 2022-09-17, jmcquown <j_mcquown@comcast.net> wrote:
>
>> making fluffy/creamier scrambled eggs
>> [...] I've not tried lemon juice but
>
> Baking soda and baking powder.
>
> Nothing will make your eggs fluffier.
>
> Well, perhaps putting liquid egg into a
> high-pressure chamber with CO2 and / or
> N2O end then exposing them to a vacuum
> and microgravity simultaneously then
> cooking with lasers & microwave might do it.
>

Who in the heck wants fluffy scrambled eggs anyway?
I did the french version once. Very slow cooking on low heat, stirring
forever. Turned out like a creamy custard. BAH - what a waste of time.

I do mine (eggs only) in a buttered pan on medium heat, stirring
constantly to result in a cottage cheese like thing with many curds.
Takes only a few minutes.

On 9/17/2022 10:56 AM, GM wrote:
> On Saturday, September 17, 2022 at 9:52:20 AM UTC-5, Mike Duffy wrote:
>> On 2022-09-17, jmcquown <j_mc...@comcast.net> wrote:
>>
>>> making fluffy/creamier scrambled eggs
>>> [...] I've not tried lemon juice but
>>
>> Baking soda and baking powder.
>>
>> Nothing will make your eggs fluffier.
>>
>> Well, perhaps putting liquid egg into a
>> high-pressure chamber with CO2 and / or
>> N2O end then exposing them to a vacuum
>> and microgravity simultaneously then
>> cooking with lasers & microwave might do it.
>
>
> That's how "future boi" dsi1 will do it...
>

In the future, we'll have an instant oven. Screw the microwaves - use
x-radiation to cook your food.

On Fri, 16 Sep 2022 14:05:42 -0700 (PDT), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Friday, September 16, 2022 at 12:23:55 PM UTC-5, j_mc...@comcast.net wrote:
>>
>> On 9/16/2022 10:13 AM, Sheldon Martin wrote:
>> >
>> > The best way to make fluffy scrambled eggs is with a double boiler,
>> > choose a stainless steel bowl, add some butter, and heat it in a pot
>> > of boiling water, add beaten eggs and stir with a rubber spatula or a
>> > canoe paddle... eggs will never burn and will turn out purfect every
>> > time, works for two eggs or ten dozen eggs. The same method for
>> > hotels, military, prisons, whenever feeding a large group.
>> >
>> You keep saying that but I don't know anyone who bothers to scramble a
>> couple of eggs over a double boiler at home.
>>
>> Here's the Cookbok of the United States Navy circa 1945:
>>
>> https://www.nationalww2museum.org/war/articles/united-states-navy-cook-book
>>
>> An excerpt from the book about scrambled eggs:
>>
>> https://maritime.org/doc/cookbook1945/pg078.php
>>
>> Methinks you're talking about scrambling them over steam tables. I
>> still have never met anyone who would bother to do that at home.
>>
>> Jill
>>
>HALLELUJAH!!! He does keep beating that double boiler drum when he
>talks about scrambled eggs.
>
>I can guarantee you that no prison, the military, or even hotels scramble
>eggs like this. Far too time consuming when you've got hundred and hundreds
>to feed. I doubt any parent is going to stand over a double boiler slowly cooking
>eggs to feed the spouse and a bunch of hungry kids in the morning.

You're very wrong, the double boiler method saves a lot of time.
Commissarys use steam jacketed kettles... There are no pots and pans
on a ship, no stove either... how else can food be cooked in rough
weather? HTF do you think I made scrambbled eggs for the crew of
several hundred... the scrambbled eggs were dumped into a large pan on
the steam table, and were served with a ladle. Ships don't sit still
just to eat. Yoose watch too many luxury cruise ship ads.