Author Topic: Wholesome-yet-passionate Debate Thread  (Read 5951 times)

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Offline PatMan33

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Re: Wholesome-yet-passionate Debate Thread
« Reply #180 on: February 12, 2017, 07:38:01 am »
Only if you're making French toast.

Offline Krakow Sam

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Re: Wholesome-yet-passionate Debate Thread
« Reply #181 on: February 12, 2017, 08:04:28 am »
Well if you're mking french toast it ain't scrambled eggs.

I'm not objecting to milk with eggs in a variety of other culinary applications.

Just never ever in scrambled eggs.
Sam is basically right, he's just cranky.

Offline PatMan33

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Re: Wholesome-yet-passionate Debate Thread
« Reply #182 on: February 12, 2017, 08:20:41 am »
Unless you're making French toast.

Offline Great Distance

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Re: Wholesome-yet-passionate Debate Thread
« Reply #183 on: February 12, 2017, 08:34:01 am »
Pat, you should stop having Trump avatars, you're starting to even sound like him.

Offline PatMan33

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Re: Wholesome-yet-passionate Debate Thread
« Reply #184 on: February 12, 2017, 08:40:42 am »
So now we have two knuckle-dragging retards. Okay, I'll make it simple.

You're making French toast? Guess what, you're making scrambled eggs up until the "cook it in a pan" part of that recipe. Then you add milk to the scrambled eggs, then you make French toast.


**EDIT**
Also this isn't a Trump avatar. It's my Barron avatar evolved to Stage 3. I was pretty shocked when it happened, too. I thought they only went up to Stage 2. But evidently this isn't even Barron's final form!
« Last Edit: February 12, 2017, 08:42:45 am by PatMan33 »

Offline Krakow Sam

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Re: Wholesome-yet-passionate Debate Thread
« Reply #185 on: February 12, 2017, 09:00:22 am »
Ok, next time I make chili I'll just remember that I'm making lasagna up until the point that I would normally layer the sauce with pasta and cheese and instead I'm adding spices and beans.
Sam is basically right, he's just cranky.

Offline PatMan33

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Re: Wholesome-yet-passionate Debate Thread
« Reply #186 on: February 12, 2017, 09:09:54 am »
Yes exactly!

As a sidenote, this is how my brain works. Maybe yours works differently?

Those shortcuts are the only way I make it through the day, otherwise I can't remember all the stuff. I break everything down into the simplest parts and learn those, then combine them again to create the whole. Otherwise it is usually too much to conceptualize all at once.

Offline Ultimatum

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Re: Wholesome-yet-passionate Debate Thread
« Reply #187 on: February 12, 2017, 09:12:18 am »
Hell no to eggs

Offline Haseri

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Re: Wholesome-yet-passionate Debate Thread
« Reply #188 on: February 12, 2017, 09:23:48 am »
How do you make scrambled eggs then KS?

Offline Slinky

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Re: Wholesome-yet-passionate Debate Thread
« Reply #189 on: February 12, 2017, 09:55:39 am »
The secret is scrambling the eggs inside the shells.

Offline Krakow Sam

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Re: Wholesome-yet-passionate Debate Thread
« Reply #190 on: February 12, 2017, 09:57:01 am »
Heat up frying pan with butter (or use grease from bacon you just cooked in the pan) over a medium heat, break eggs into receptacle and beat with fork. Tip egg into pan, wait for a skin of cooked egg to build up on the bottom of the pan and stir it up so it doesn't overcook on the bottom. Repeat process, keeping heat on the low side. Turn off heat entirely while some of the egg is still undercooked to allow the latent heat in the pan to finish the job.

The reason people's scrambled eggs come out like little lumps of rubbery **** is because they overcook them, not because they need milk to somehow magically make them not terrible. In my experience all milk accomplishes is making a soggy, curdled mess. Butter is good, add cheese at the end if you like. No need for milk.
Sam is basically right, he's just cranky.

Offline Slinky

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Re: Wholesome-yet-passionate Debate Thread
« Reply #191 on: February 12, 2017, 10:03:05 am »
No no Sam, I completely agree with you about people overcooking them - you need to turn the flame off while they're still a bit runny and let the residual heat finish them off to make them fluffy and not disgusting dick-eggs, but cracking the eggs and scrambling them in a separate receptacle is a waste of time and makes you wash an extra dish.

Just break the eggs into the pan while it's on the flame, break them up and scramble them as they congeal, and push them all towards the center repeatedly so they don't form a skin on the sides of the pan. Makes em taste the freshest.
« Last Edit: February 12, 2017, 10:18:15 am by Slinky »

Offline Inkling

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Re: Wholesome-yet-passionate Debate Thread
« Reply #192 on: February 12, 2017, 10:11:31 am »
Hey I've got a question.  Do british people always serve scrambled eggs on toast?  Whenever I've seen a brit cook scrambled eggs, they put them on toast.
Probably not a Goat, either.


Offline PatMan33

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Re: Wholesome-yet-passionate Debate Thread
« Reply #193 on: February 12, 2017, 10:16:03 am »
<a href="http://www.youtube.com/watch?v=PUP7U5vTMM0" target="_blank">http://www.youtube.com/watch?v=PUP7U5vTMM0</a>

Sam, I like your suggestion to use bacon grease; however, it is worth noting that most bacon grease is not the good kind of fat, unless it is reasonably fresh pork with no hormones. Unless you have that, you should stick with using a safer fat like butter.

Offline Inkling

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Re: Wholesome-yet-passionate Debate Thread
« Reply #194 on: February 12, 2017, 10:29:41 am »
Admittedly, that video and this one are the only times I've seen brits cook eggs.

<a href="http://www.youtube.com/watch?v=s9r-CxnCXkg" target="_blank">http://www.youtube.com/watch?v=s9r-CxnCXkg</a>
Probably not a Goat, either.