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Post by whollygoats on Sept 13, 2016 13:56:56 GMT
Yeah, that sounds yucky to me. When I have fried eggs and there are fried potatoes on the plate I always make sure they don't touch. Um...One of the standard breakfasts in the US is bacon, eggs and hash browns with coffee. Hashbrowns are just cooked shredded potatoes which have been fried...not really much different than chips. Indeed, the fast food outlets selling breakfasts almost invariably have such potatoes formed in to sticks which can be deep fried in the fryer vat alongside the chips. Check out Mickey D's. I like to prepare hashbrowns to go with our Eggs Benedict breakfasts, because they are so good for mopping up all the extra yolk and Hollandaise sauce. And...You can eat poutine, but you can't have your eggs touch your potatoes? Where'd that come from?
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Post by Kye on Sept 13, 2016 14:55:02 GMT
Nothing inherently wrong with the combo. It's probably just not part of my cultural heritage.
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Post by whollygoats on Sept 13, 2016 15:15:17 GMT
Nothing inherently wrong with the combo. It's probably just not part of my cultural heritage. Um...Your family name (adopted, I assume) seems to indicate that at some point in time you were amidst an Irish cultural heritage community. From what I understand, that breakfast is cultural baggage from exactly that ethnic community. Eggs and taters are portmanteau to the Irish cultural experience. But then, your cultural heritage may well antedate that exposure, and have been set before exposure to it.
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Post by Kye on Sept 13, 2016 15:31:25 GMT
Why would my name be adopted? I got it from my father ---and I suppose in the past there was definitely a British component to my heritage. It just didn't come down to my eating practices. My mom was Hungarian --lots of potatoes there. Just not mixed with eggs!
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Post by Mari on Sept 13, 2016 16:51:33 GMT
It's not a combination I'd enjoy. I like fried eggs and I like chips, but separately please.
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Post by tangent on Sept 13, 2016 23:58:14 GMT
*shakes head*
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Post by jayme on Sept 13, 2016 23:59:53 GMT
Wow! No tater tot casserole for you lot!
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Post by whollygoats on Sept 14, 2016 2:00:10 GMT
Why would my name be adopted? I got it from my father ---and I suppose in the past there was definitely a British component to my heritage. It just didn't come down to my eating practices. My mom was Hungarian --lots of potatoes there. Just not mixed with eggs! Forgive me...I assumed that you kept some matrimonial name. Your paternal lineage is not Irish, then, but British? I can certainly see that maternal influences might outweigh paternal ones, particularly when it comes to hearth skills like menu planning and culinary skills (in our cohort, at least).
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Post by whollygoats on Sept 14, 2016 2:04:23 GMT
Wow! No tater tot casserole for you lot! *jumps up and down with arm outstretched with open hands with fingers spread and extended* Oooo...ooo...me. I'll have some. Remember...We've spoken of 'tater tots' before. I think those of you in Urp call them 'potato croquettes'.
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Post by jayme on Sept 14, 2016 22:17:19 GMT
*hands the Goat a plate of tatery, eggy, bacony, cheesy goodness*
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Post by whollygoats on Sept 15, 2016 3:44:00 GMT
Well, I fixed 'Creamy Scalloped Potatoes'.
Meh.
Even with added cheeses on top (I believe in cheeses!), it still didn't do much for me. I mean...It didn't charge up the synaptic activity with a stroll down culinary memory lane. No tap dance in the 'creamy sauce'. This is not what I remember.
I must have an inadequate recipe (I used Betty Crocker).
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Post by Moose on Sept 15, 2016 3:59:12 GMT
you dip the chips in the egg. Very nice
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Post by whollygoats on Sept 15, 2016 4:23:03 GMT
you dip the chips in the egg. Very nice WUT? Oh...wait...like dipping the corner of toast in to the runny yolk of a fried egg, you mean? With a chip instead? Sure. Why not? I use hash browns to mop up leftover yolk and sauce after finishing my Bennies. That's right tasty.
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Post by Moose on Sept 23, 2016 2:37:01 GMT
Yes with a chip I had home made chips - proper ones - this evening but no eggs as alas the ones we had were a week out of date.
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Post by tangent on Sept 23, 2016 13:48:33 GMT
Only a week out of date? We've had eggs in our fridge that were three months out of date (although they don't taste nice that old).
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Post by whollygoats on Sept 23, 2016 14:02:29 GMT
'A week out of date'? How do you tell?
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Post by Mari on Sept 23, 2016 18:15:59 GMT
Store-bought eggs have dates stamped on the box. I generally use my nose, eyes and common sense.
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Post by whollygoats on Sept 23, 2016 18:25:48 GMT
Store-bought eggs have dates stamped on the box. I generally use my nose, eyes and common sense. Yeah? And that date is related to what? Here, the eggs are washed, packaged, and shipped and marketed refrigerated (because they were washed). Even so, it is often weeks before the eggs even reach market. An arbitrary date stamped on the the crate wouldn't help, so there must be some timeline that your marketers (and probably mine, but I never paid attention) have decided that beyond a certain time, the chances of the eggs being dodgy goes up. I don't think a few days over the date is going to assure that the egg will be dodgy. Us chicken tenders tend to recommend the 'float test'. If an egg floats in a water bath, don't break it...it has gas. Nose, eyes, and common sense are good.
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Post by tangent on Sept 23, 2016 23:43:51 GMT
The sale of eggs is governed by EU law. They are stamped with a 'best before date' which is always 28 days after laying. They are then placed in boxes which also show the best before date.
Our eggs are washed but not refrigerated before sale. Instead, they are kept in supermarkets at room temperature, (which is unlikely to be very high in the UK).
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Post by whollygoats on Sept 24, 2016 2:53:39 GMT
The sale of eggs is governed by EU law. They are stamped with a 'best before date' which is always 28 days after laying. They are then placed in boxes which also show the best before date. Our eggs are washed but not refrigerated before sale. Instead, they are kept in supermarkets at room temperature, (which is unlikely to be very high in the UK). Interesting. Washing them washes off the 'bloom', a protective layer which the hen imparts to the egg as it is being laid. The protective coating can be removed by washing the egg, which is why American distributors have to refrigerate. If you do not refrigerate after washing, the eggs will spoil very fast. I keep my eggs, unwashed, in a basket on the kitchen counter at room temperature....which is about 20 degrees Celsius. If the eggshell is soiled somehow, I wash it just before I crack it to cook.
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Post by raspberrybullets on Sept 25, 2016 10:34:07 GMT
I keep my eggs way longer at times, I don't seem to use them very much. But then I use them in dishes where it doesn't matter so much if they're old. I use fresh eggs if I'm going to make a pav or something like that.
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Post by JoeP on Sept 25, 2016 13:54:50 GMT
We had to test some expired eggs the other night.
Put them (carefully) into a bowl of cold water. Very fresh eggs will sink to the bottom and lie flat, slightly old eggs will sink but stand pointy-end down, old eggs will float to the surface. This is all to do with how much air has seeped inside the shell.
But even floating just means the egg is old, not that it's off. On this point Little Miss JoeP and I disagreed - she cracked one egg and it smelled and looked fine (except for the yolk breaking, but that can happen anyway). According to my sources an off egg will definitely smell or be discoloured.
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Post by whollygoats on Sept 25, 2016 15:33:12 GMT
We had to test some expired eggs the other night. Put them (carefully) into a bowl of cold water. Very fresh eggs will sink to the bottom and lie flat, slightly old eggs will sink but stand pointy-end down, old eggs will float to the surface. This is all to do with how much air has seeped inside the shell. But even floating just means the egg is old, not that it's off. On this point Little Miss JoeP and I disagreed - she cracked one egg and it smelled and looked fine (except for the yolk breaking, but that can happen anyway). According to my sources an off egg will definitely smell or be discoloured. I concur. On all of it. If an egg is 'off', you know it the moment you crack it. There will be no question. The thing is, if you crack your eggs, willy nilly, in to whatever it is you are preparing, a bad egg will ruin the whole lot. (I recommend cracking dubious eggs, one at a time, in to a small bowl before adding the to anything.)
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Post by Mari on Sept 25, 2016 16:18:31 GMT
Good to know.
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Post by JoeP on Sept 25, 2016 18:42:50 GMT
I recommend cracking dubious eggs, one at a time, in to a small bowl before adding the to anything.) This is the most important bit.
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Post by raspberrybullets on Sept 25, 2016 21:50:25 GMT
I will do the floating test with old eggs in future to check them out.
I've only ever in my life come across one bad egg, it was so gross and put me off eggs for a while.
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Post by whollygoats on Sept 25, 2016 23:29:37 GMT
I will do the floating test with old eggs in future to check them out. I've only ever in my life come across one bad egg, it was so gross and put me off eggs for a while. Heh...yep. As I noted earlier, "If an egg is 'off', you know it the moment you crack it. There will be no question."
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Post by Moose on Sept 29, 2016 20:09:38 GMT
I have a weird thing with eggs where I just won't eat them if they are past their date. Col will, even if they are weeks out, and says he's never had a bad one but psychologically I just can't. Oddly, I'll eat other expired food and not mind
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