Post by Cherub (a.k.a. Steve L.) on Feb 7, 2008 5:51:19 GMT -6
I just stopped by to see how many (new) posters there are in contention for the special prize – I won last time, so count me out. BTW, I'll be at a Douglas County Presidential Caucus at the same time as SLUGO, so see you in March. Dori (wife) has been helping with our granddaughters (in Austin TX) for the last several weeks, so I’ve interspersed computing with cooking. Dori shared a tip she’d seen on a cooking show, and I’ve used it several times recently – omelet in a zip-lock bag. No pan to prep, tend, or clean; no added fat; and, like they say on TV, set it and forget it. I put a pot of water on the burner to boil. Then I dice the cheese, meat, and veggies for my Omelet d’jour (leaving them on the acrylic cutting board). Next I beat several eggs in a bowl (no milk or cream for me, just eggs), and then empty the cutting board into the eggs. Now I pour the mixture into a zip- lock bag. I like to press most the air out of the bag (so that it won't be too bouyant) before I seal it, and smoosh around the ingredients to mix them. Then I gently drop the sealed bag into the by-now boiling water, set a timer to 15 minutes, and go back to the computer. Sometimes I check on it, lower the heat, or adjust a lid – but more often I just wait for the timer. When it buzzes, I turn off the burner, and retrieve the bag (with tongs), letting it drip dry over the pot for a moment. When I open the bag and tilt it over a plate, my thick, fluffy, yummy omelet slides out. How’s this for fine eatin’ with minimal prep, supervision, and clean-up? (And no breakfast buffet sterno odor.) And, howz this menu for being WAY off-topic?
Cherub/Steve
Cherub/Steve
