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Old 03-26-2012, 11:10 AM   #51
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Spaghetti Carbonara ... Frittata with sausage ... I just had such a late lunch ... and the aromas of a grilled piquant Spanish sausage are just very olfactory stimulating ... Not something I do everyday ... Laboral week, laboral cuisine ... Weekends I play ...

Thanks for the feedback Red Lobster.

Margi.
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Old 03-26-2012, 11:13 AM   #52
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Originally Posted by Rocklobster View Post
No. But I will now. Gives me another excuse to eat it again soon.....
It makes it edible to some lactose intolerant people. Not me, some friends.
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Old 03-26-2012, 11:14 AM   #53
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Frittatas are wonderful. I believe that one of us, posted the ingredients for a real lovely one ... or was it an Omelette --- well, inter-changeable ... YES, it was Princess Fiona ...

Have to re-read the whole post ... Later ... There is going to be a General Strike here on Thursday; minimal public transport, closed businesses and lots of protesting ... I am staying home with D.C. ...

Kind regards.
Margi.
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Old 03-26-2012, 11:17 AM   #54
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It makes it edible to some lactose intolerant people. Not me, some friends.
I have a hard time using up plain yogurt for some reason. I buy it with a recipe or two in mind and then the rest of it sits there and gets lost in the back of the fridge. Until I find it with the dreaded blue fuzz on top. You can only buy it in the 750 gr. size around here. I have another use for it now.....
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Old 03-26-2012, 11:20 AM   #55
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Addie,

I had not realised it until just now, that my only Grand daughter ( age 4 ) is ADYSON ...

Is your first name ADYSON too ? Her twin male cousins call her ADY ( ADDIE in pronounciation ) ...

Thanks alot for the feedback on the Frittata... I enjoy frittata very much ...

Kindest,
Margi.
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Old 03-26-2012, 12:17 PM   #56
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I had half a cheese steak sandwich left and diced up some grape tomatoes. A little grapeseed oil in the pan, sauteed the tomatoes, added the chopped beef, green peppers, onions and cheese from the sandwich and heated through. Poured in two eggs and stirred, topped with Parmesan.

A cheese steak frittata!!! Yum!
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Old 03-26-2012, 01:26 PM   #57
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Just curious, do you eat farm-fresh, free range eggs or plain ol' grocery store eggs? The thing I like about the eggs from my hens, the eggs taste like eggs. The yolks are not rubbery and the yolks are so good. I guess they do taste eggy.
The short answer is, it's a texture problem for me, not what kind or where purchased. I hated eggs growing up, but I'm warming up to them. The look & slime factor turns me off. Wont eat the white hard boiled, but if finely grated hard boiled is sprinkled over asparagus (Mimosa), it's okay. I like Avgolemono, Stracciatella & egg drop soup. Scrambled is okay in fried rice. I have found many different dishes/prep methods that I like over time, especially combined with vegetables.
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Old 03-26-2012, 01:34 PM   #58
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Over a campfire in bacon grease. It's the best.
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Old 03-26-2012, 02:50 PM   #59
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Ok, all those picks made me hungry for an eg. Which I am not supposed to eat becasue of my high cholesterol. I'm going to hav one tomorow morning anyways.
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Old 03-26-2012, 02:56 PM   #60
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Ok, all those picks made me hungry for an eg. Which I am not supposed to eat becasue of my high cholesterol. I'm going to hav one tomorow morning anyways.
Sometimes I have two extra egg whites with my egg. The whites, as you know, have no cholesterol, so I add the whites first and cook them with my fried eggs. Then I will mash them up and coat them with my runny yolk. And if you are scrambling or omletting, then just bung the whites in with your egg and mix it all together. This helps stretch that yummy yolk that is so bad for us.....
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