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  1. #1
    Platinum Lounger
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    Welcome to cooks everywhere

    After receiving requests for a cooking related forum, we've finally managed to get around setting it up. Most recipe places just post a recipe, you read it, try it, and, if unsuccessful, you go and hide your head in shame. Well, not here. If you are not sure on how to boil an egg, you can ask someone. On the other hand, if your cordon bleu didn't quite taste right, you can tell us what cheese to avoid for that dish.

    Enjoy !
    Cheers, Claude.

  2. #2
    Super Moderator
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    Re: Welcome to cooks everywhere

    I smell something brewing up here, will it be wine and cheeze?

    Now running HP Pavilion a6528p, with Win7 64 Bit OS.

  3. #3
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    Re: Welcome to cooks everywhere

    This is outstanding...another one of my hobbies. <img src=/S/cool.gif border=0 alt=cool width=15 height=15>
    Since my wife is somewhat lacking in this area I had no other option but to learn. (She will be the first to admit it, so don't try to black mail me.) Actually I learned watching my Mom before microwaves and fancy pre-packaged stuff. Later came some great receipes I picked up while serving my Country, SOS, powder eggs, C rations, etc.
    By the way...how do you boil an egg??

  4. #4
    Uranium Lounger
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    Re: Welcome to cooks everywhere

    Where's the Drinking Forum?

    Judge: "Defendant, you have been brought before this court for public intoxication and disturbing the peace"

    Defendant: "Great, when do I start?"
    -John ... I float in liquid gardens
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  5. #5
    4 Star Lounger pccoyle's Avatar
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    Re: Welcome to cooks everywhere

    Great to see this food for thought topic, adding it to my watched. My signature now is even more meaningful (if it is at all)
    <img src=/S/clapping.gif border=0 alt=clapping width=19 height=23> <img src=/S/flags/NewZealand.gif border=0 alt=NewZealand width=30 height=18>
    Paul Coyle
    Approach love and cooking with reckless abandon

  6. #6
    Uranium Lounger
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    Re: Welcome to cooks everywhere

    Bernie,
    You don't "boil" an egg, <img src=/S/cauldron.gif border=0 alt=cauldron width=20 height=20> you cook it. According to Craig Claiborne's "Kitchen Primer", "Eggs should not boil; they should simmer. The cooking time depends on various factors, such as how large the eggs are and how cold they are. Preferably, they should be at room temperature.
    To Soft Cook Eggs:
    Place the eggs in a saucepan and add cold water to cover. Bring the water to a boil and reduce the heat to simmer. For medium eggs, cook them for 5-6 minutes from the time the water comes to a boil.
    To Hard Cook Eggs:
    Simmer them for 12-15 minutes. When the eggs are cooked, plunge them immediately into cold water to facilitate peeling. If the eggs are difficult to peel it is probably because they are too fresh.
    Eggs that are particularly large or chilled from recent refrigeration should be cooked a minute or two longer."

    <img src=/S/cooked.gif border=0 alt=cooked width=50 height=46>
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  7. #7
    Uranium Lounger
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    Re: Welcome to cooks everywhere

    Is this forum for former Enron executives to discuss bookkeeping programming?
    Legare Coleman

  8. #8
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    Re: Welcome to cooks everywhere

    I am ashamed <img src=/S/blush.gif border=0 alt=blush width=15 height=15> all this time I have been boiling them when I should have been cooking them. <img src=/S/barf.gif border=0 alt=barf width=64 height=23>

  9. #9
    Uranium Lounger
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    Re: Welcome to cooks everywhere

    You and about 99.999% of the rest of us (myself included until I read that book). Hope you didn't mind my having a little fun with this new forum at your expense. <img src=/S/grin.gif border=0 alt=grin width=15 height=15>
    "No one is listening until you make a mistake."
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  10. #10
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    Re: Welcome to cooks everywhere

    Throw that book out! We've been boiling eggs for hundreds of years...
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  11. #11
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    Re: Welcome to cooks everywhere

    Legare,

    Sorry, you misunderstood. This thread is headed Welcome to cooks everywhere, not "Welcome to crooks everywhere" <img src=/S/laugh.gif border=0 alt=laugh width=15 height=15>
    Cheers, Claude.

  12. #12
    Uranium Lounger
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    Re: Welcome to cooks everywhere

    That doesn't include cooking the books?
    Legare Coleman

  13. #13
    Uranium Lounger
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    Re: Welcome to cooks everywhere

    I knew you were not a teenager Eileen...... but hundreds of years <img src=/S/granny.gif border=0 alt=granny width=20 height=20> ???? Do you boil them in a <img src=/S/cauldron.gif border=0 alt=cauldron width=20 height=20> <img src=/S/grin.gif border=0 alt=grin width=15 height=15> ???
    <IMG SRC=http://www.wopr.com/w3tuserpics/DocWatson_sig.gif>

  14. #14
    Uranium Lounger viking33's Avatar
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    Re: Welcome to cooks everywhere

    Funny, I always thought that eggs that were hard to peel were too OLD?
    An old egg boiler from way back!
    BOB
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    Today it is called golf!

  15. #15
    Uranium Lounger
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    Re: Welcome to cooks everywhere

    Think I'll just have mine scrambled and get this controversy "over easy". <img src=/S/dizzy.gif border=0 alt=dizzy width=15 height=15>
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