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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-13-2012, 04:51 PM   #31
buccaneer
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Originally Posted by Al Czervik View Post
Just had your version for brekkie Buccs... It was outstanding!
Thanks Mongo!
THAT is my favourite feedback!!!

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Unread 11-13-2012, 05:44 PM   #32
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Low heat when the egg custard goes in. I should say, you can lower and add the eggs because it drops the heat but if you are using CI then let it reduce heat of the pan before adding the egg custard.
You want to set the eggs without browning the bottom.
That's pretty much what I did too... I fried the bacon on medium low heat to keep it from splattering, and then drained most of the grease and poured the egg mixture right back into the warm pan.

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Thanks Mongo!
THAT is my favourite feedback!!!

Thanks for the idea Buccs... It will be on the rotation from now on.
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Unread 11-15-2012, 07:46 AM   #33
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Wow!
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Unread 11-15-2012, 04:05 PM   #34
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Quote:
Originally Posted by Al Czervik View Post
That's pretty much what I did too... I fried the bacon on medium low heat to keep it from splattering, and then drained most of the grease and poured the egg mixture right back into the warm pan.



Thanks for the idea Buccs... It will be on the rotation from now on.
That's perfect Mongo, as I expect from you.

Here is an interesting bit of food science.
Studies indicate clearly that the #1 food contamination effecting health in domestic kitchens is from eggs , that egg white just sucks up bacteria and sticks so it is transferred so easily, when raw.
The way to break an egg safely is NOT to crack it against an angled surface, but to tap it against a flat surface...like a table top.
It allows you to open the egg without the external shell intruding into the fluid egg white. The outer shell is likely to be polluted.
Tell your wives!
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Last edited by buccaneer; 11-15-2012 at 08:21 PM.. Reason: Grammar
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Unread 11-15-2012, 07:27 PM   #35
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Go Dr Suess on it, red, green and chipotle tabasco. Even betterer.
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Unread 11-15-2012, 09:11 PM   #36
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Sorry, trying to post pic with new photobucket......grrrrr.
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Unread 11-15-2012, 10:54 PM   #37
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This is exactly the way my dad has been making omelets ever since I can remember. That little touch of cream makes all the difference. Why am I not surprised you make them this way, too, Bucc? Delicous!!
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Unread 11-16-2012, 01:11 AM   #38
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This is exactly the way my dad has been making omelets ever since I can remember. That little touch of cream makes all the difference. Why am I not surprised you make them this way, too, Bucc? Delicous!!
Tish....I
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Unread 11-16-2012, 01:12 AM   #39
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Unread 11-16-2012, 01:14 AM   #40
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your Father
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Unread 11-16-2012, 03:43 AM   #41
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Quote:
Originally Posted by buccaneer View Post
That's perfect Mongo, as I expect from you.

Here is an interesting bit of food science.
Studies indicate clearly that the #1 food contamination effecting health in domestic kitchens is from eggs , that egg white just sucks up bacteria and sticks so it is transferred so easily, when raw.
The way to break an egg safely is NOT to crack it against an angled surface, but to tap it against a flat surface...like a table top.
It allows you to open the egg without the external shell intruding into the fluid egg white. The outer shell is likely to be polluted.
Tell your wives!
What... the WHOLE HAREM???

Cheers!


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Unread 11-18-2012, 10:54 AM   #42
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Bump... Just made this again this morning. YUM!
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Unread 11-18-2012, 11:17 PM   #43
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You always do make simple look fantastic ol mate
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Unread 11-19-2012, 01:52 AM   #44
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You always do make simple look fantastic ol mate
G'day cobber, welcome to the best BBQ site in the universe!
It's GREAT to see you here!
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