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Old 04-24-2013, 10:08 PM   #21
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Sub sammies left over from lunch. I ordered contact lenses online, and one of the perks was a $50 gift cert for various restaurants in the area, which can be used in increments. $8.45 worth of sammies cost me $3.
w00t!
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Old 04-24-2013, 10:21 PM   #22
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w00t!
Heh. I'm cheap! (but not easy). Vision Direct has the promo. You still need to spend a minimal amount, but it's a pretty good deal.
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Old 04-25-2013, 12:22 AM   #23
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Eggs under easy, corned beef hash, roasted garlic bread and chunked tomatoes.

The corned beef was leftover from St. Patty's and reserved frozen for hash.

Soooo good!
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Old 04-25-2013, 12:48 AM   #24
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j, under easy? never heard of that. similar to over easy?

we had a game tonight, so dinner was light. italian dressing marinated grilled chicken legs, corn on the cob, and fries.

here's the legs:

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Old 04-25-2013, 01:03 AM   #25
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Lovely meals guys
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Old 04-25-2013, 02:54 AM   #26
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I ended up bailing on dinner. We cleaned up all our leftovers except for yesterday's soup. Now I get to start all over again tomorrow!



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Originally Posted by buckytom View Post
...here's the legs:

Nice legs!

Actually, those look good and I'm not a dark meat eater. Just plain ol' bottled dressing? Would low fat work? I don't like oil (ie: greasy) dressings on salad so I never buy or make full-oil dressing.
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Old 04-25-2013, 03:03 AM   #27
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Quote:
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j, under easy? never heard of that. similar to over easy?

we had a game tonight, so dinner was light. italian dressing marinated grilled chicken legs, corn on the cob, and fries.

here's the legs:
I like my yolks runny so I prepare the eggs on a griddle at medium high heat "under" a pot lid until the yokes become slightly opaque and very warm to the touch.

Not to be confused with Kylies Down Under over easy method which might be the same as my Up Over under easy.

Hmmmm, something to think about yes?

;)

BTW your legs look very good.

I don't suppose there are any leftovers?
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Old 04-25-2013, 03:10 AM   #28
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I like my yolks runny so I prepare the eggs on a griddle at medium high heat "under" a pot lid until the yokes become slightly opaque and very warm to the touch...
That's similar to the way I learned to make steamed eggs (easy poached) from my great Aunt who owned a lunchroom in the 1940's. I get a small frypan super hot, melt a touch of something (usually Smart Balance since it cooks like butter but has no cholesterol) and slide the egg(s) on, then quickly pour a small amount of iced water down the side of the pan and pop the lid on. The steam cooks the whites so quick the yolks never get cooked. Then I slide them onto a plate for Himself. If they're for me I flip them and cook them until the yolk is rock hard! Learning to like it a little moister...
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Old 04-25-2013, 03:24 AM   #29
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That's interesting. I'll have to try that.

Why ice water though?
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Old 04-25-2013, 03:28 AM   #30
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That's interesting. I'll have to try that.

Why ice water though?
HotHot pan + very cold water = lots of steam! I suppose regular tap water would work, but I always grab a cup from the cupboard when I start, put lots of ice cubes in it, then cover with water. By the time the eggs hit the pan the water can't get any colder.
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