Eggs

[theevan]

Jul 6, 2023 12:44:16 GMT -5 Village Idiot said:

Free range (chickens) means they're not raised in cages, which is good, but says absolutely nothing about the rest of their living conditions, which could well include overcrowded conditions on a farm with a thousand birds.

I never saw or tasted richer eggs than the ones from the farm where Wendy grew up. Most of the hens ignored the roosting spots in the henhouse. They laid those eggs anywhere and everywhere. So we'd go on an egg hunt...hay bales, tractor seat, under the steps, work bench and so on...

One day Wendy was shoveling some cow or sheep shit and Drew (her brother that operates the farm) comes out and asks what she's doing that for. He said the chickens eat it all up, just leave it alone.

So I've decided it's shit that makes Drew's eggs the best I've ever seen or tasted.

[John B]

A dish that just seems wrong: "Mother and Child Reunion." But if they met in fried rice it might be OK.

[Cosmic Wonder]

Jul 6, 2023 12:11:05 GMT -5 Dub said:

We use virgin coconut oil…

Sure you do. Lots of oil claims to be “virgin” but, from extensive time spent in the islands, those oils get around. Wild nights of debauchery and parties thar last for days. I don’t think there is such a thing as virgin coconut oil.

Mike

[coachdoc]

Jul 6, 2023 12:36:30 GMT -5 Shannon said:

I'm a simple man.

Scramble 'em in butter or margarine, season with salt and pepper, and there you go.

Butter.

[billhammond]

Jul 6, 2023 16:31:49 GMT -5 coachdoc said:

Jul 6, 2023 12:36:30 GMT -5 Shannon said:

I'm a simple man.

Scramble 'em in butter or margarine, season with salt and pepper, and there you go.

Butter.

When I was a kid, margarine was illegal to sell in Wisconsin, with its powerful dairy lobby, and people trying to save money would smuggle it in from bordering states.

There are still restrictions on it:

In Wisconsin, no person shall sell, offer or expose for sale at retail any oleomargarine or margarine unless a few conditions are met.

Those conditions are:

Such oleomargarine or margarine is packaged.

The net weight of the contents of any package sold in a retail establishment is one pound.

There appears on the label of the package the word “oleomargarine” or “margarine” in type or lettering at least as large as any other type or lettering on the label in a color of print which clearly contrasts with, its background, and a full accurate statement of the ingredients contained in the oleomargarine or margarine.

Each part of the contents of the package is contained in a wrapper or separate container which bears the word “oleomargarine” or “margarine” in type or lettering not smaller than 20-point type.

Additionally, the statute says that colored margarine cannot be served as a substitute for table butter at a public eating place unless it is ordered by the customer. Margarine can also not be served to students, patients or inmates of any state institution as a substitute for table butter. There is an exception that could be ordered by the institution’s superintendent when it is necessary for health reasons.

[Dub]

Jul 6, 2023 17:00:09 GMT -5 billhammond said:

Jul 6, 2023 16:31:49 GMT -5 coachdoc said:

Butter.

When I was a kid, margarine was illegal to sell in Wisconsin, with its powerful dairy lobby, and people trying to save money would smuggle it in from bordering states.

There are still restrictions on it:

In Wisconsin, no person shall sell, offer or expose for sale at retail any oleomargarine or margarine unless a few conditions are met.

Those conditions are:

Such oleomargarine or margarine is packaged.

The net weight of the contents of any package sold in a retail establishment is one pound.

There appears on the label of the package the word “oleomargarine” or “margarine” in type or lettering at least as large as any other type or lettering on the label in a color of print which clearly contrasts with, its background, and a full accurate statement of the ingredients contained in the oleomargarine or margarine.

Each part of the contents of the package is contained in a wrapper or separate container which bears the word “oleomargarine” or “margarine” in type or lettering not smaller than 20-point type.

Additionally, the statute says that colored margarine cannot be served as a substitute for table butter at a public eating place unless it is ordered by the customer. Margarine can also not be served to students, patients or inmates of any state institution as a substitute for table butter. There is an exception that could be ordered by the institution’s superintendent when it is necessary for health reasons.

WhenI was a kid in Iowa, Margarine could be sold but it couldn't be yellow to look like butter. I think it had to be labeled too, and probably still does. A pound of margarine was sold sealed in a single heavy clear plastic bag. The margarine was white but a small bubble of food coloring was in the center of the bag. I would be tasked with squeezing the bag to burst the bubble of food coloring, then massage the whole bag until the color was uniformly yellow. When I had finished, it would go into the refrigerator in a shape as close to rectangular as possible while it hardened. When ready to use, it was cut into quarter-pound sticks very much like the way butter is packaged today.

Now we never eat margarine for any reason. It just isn't healthy to eat.

[Marty]

DaWife loves poached eggs and does them very well.

One of our breakfast go to dishes on a lazy morning is poached eggs and fried roast beef hash. I say lazy mornings because I don't cook it. But I might toast and butter the muffins. We usually keep a couple cans in the pantry.

[howard lee]

Jul 6, 2023 8:56:10 GMT -5 drlj said:

I order over easy in restaurants. At home, we do poached, scrambled, and what Barb calls toad in the hole. She uses a juice glass to take out the center of a slice of bread, grills the bread and cracks an egg in the center. The whole thing gets flipped over to cook the top and toast and egg meet the plate together. She uses a large grill to do it. I love it. Unappetizing name, but great results. No actual toads involved.

At summer camp, when I was a lad, this dish was called
Rocky Mountain Toast.

 

[Hobson]

Dub's description of the old Iowa laws made me remember that when relatives from North Dakota used to visit us in Montana, they would bring a cooler to fill with yellow margarine that they could buy in Montana. Must have been laws in ND similar to IA.

[Village Idiot]

I'm not old enough to remember those margarine laws, but I am old enough to know the difference between oleo and margarine. At least what the difference used to be. While Oleo contained some animal fat, margarine does not.

[jdd2]

I've had french butter, which is in a different class. NZ does pretty well, too.

[Marty]

I've always known an egg in toast to be Eggs in a Frame and Toad in the Hole was sausage baked into bread.

As a kid we never got butter, oily tasting yellow margarine from the PX was on the table. If you ate out little packets of margarine were on the table and if you wanted butter you had to order it and pay extra. Except Sambo's pancake house which always served real butter. The first time I tasted butter, probably at Sambo's, I never touched margarine again, and I do mean never.

People got used to not having certain foods during the war. But as the world shifted back to normal the margarine industry started to slow down because we could get butter again. They advertised butter to be bad for you and margarine better and cheaper. Then came "I Can't Believe It's Not Butter" that did have a somewhat buttery flavor which made people want the real butter even more. Now days I don't know anyone that wants margarine, except maybe Bob for good cooking reasons.

Even the generic store brand butter is good and it might be true that unsalted butter is better because they need a higher grade of milk to make it. And there are high grade butters like Kerry Gold that cost twice as much for an even better flavor. Don't know I ain't spending $6 for a stick of butter to put on a muffin.

[jdd2]

I had some eggs served like this last night for dinner.

[John B]

I remember the first time I saw "oleo" used to describe margarine. I had to do some research to figure out what it was - pre-internet days, so it was a challenge. I don't know when I first had real butter, but I was raised with off-brand Parkay. The main knocks against butter, from a practical standpoint, was spreadability. Once companies figured out how to add other oils to butter (olive, canola), the spreadability issue went away.

I bought some Irish butter. Not sure if I can tell the difference.

[billhammond]

Jul 7, 2023 6:39:55 GMT -5 John B said:

I remember the first time I saw "oleo" used to describe margarine. I had to do some research to figure out what it was - pre-internet days, so it was a challenge. I don't know when I first had real butter, but I was raised with off-brand Parkay. The main knocks against butter, from a practical standpoint, was spreadability. Once companies figured out how to add other oils to butter (olive, canola), the spreadability issue went away.

I bought some Irish butter. Not sure if I can tell the difference.

I just buy this stuff, super good, affordable, consistent. Many, many chefs agree.

[howard lee]

This is our usual brand, too. They removed the Indigenous person from the package
a while back. People found it offensive. I miss her. I miss both of them.

[John B]

Jul 7, 2023 7:05:22 GMT -5 billhammond said:

Jul 7, 2023 6:39:55 GMT -5 John B said:

I remember the first time I saw "oleo" used to describe margarine. I had to do some research to figure out what it was - pre-internet days, so it was a challenge. I don't know when I first had real butter, but I was raised with off-brand Parkay. The main knocks against butter, from a practical standpoint, was spreadability. Once companies figured out how to add other oils to butter (olive, canola), the spreadability issue went away.

I bought some Irish butter. Not sure if I can tell the difference.

I just buy this stuff, super good, affordable, consistent. Many, many chefs agree.

"The higher fat content, grass-fed milk, golden color, and luscious texture set Kerrygold and other Irish butters miles apart from regular American brands like Land O' Lakes or even organic brands like Horizon. "

Read More: www.mashed.com/249472/the-real-difference-between-irish-butter-and-regular-butter/

Jul 7, 2023 7:13:20 GMT -5 howard lee said:

This is our usual brand, too. They removed the Indigenous person from the package a while back. People found it offensive. I miss her. I miss both of them.

Same here!

[howard lee]

Kerrygold is great butter and more expensive.

[billhammond]

With a pair of scissors and some adroit folding, naughty boys could make the maiden's knees replace the box she's holding, and turn her knees into knockers. (Not that I ever did that.)

[dradtke]

Jul 6, 2023 19:29:35 GMT -5 Village Idiot said:

I'm not old enough to remember those margarine laws, but I am old enough to know the difference between oleo and margarine. At least what the difference used to be. While Oleo contained some animal fat, margarine does not.

My grandmother always called it "oley."