Brad Nelson
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עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 26, 2020 20:42:45 GMT -8
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Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 26, 2020 20:48:24 GMT -8
I’m generally satisfied with mine as well. I just had some leftovers for dinner. My task is to keep it simple, thus the layer of sliced cheese instead of grated cheese (which you can buy but is more expensive). The grating is no picnic and cleaning up the greater (or food processor) is no picnic either.
I do think the addition of potato would be interesting to try. But that just adds to the complication. Maybe they have a plain baked potato at Winco. I’ll have to check.
Overall, with the eggs and the veggies it’s pretty much a complete meal unto itself. My present thinking is how to extend the eggs (the binding material, if you will) without simply adding more eggs. Perhaps shredded potatoes would cook in the oven in twenty or twenty-five minutes at 350? What do you think?
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Post by timothylane on Jan 26, 2020 20:58:56 GMT -8
I believe the egg with potato is called a country egg bake. (We turn in the menus, so I only have each weekly menu for a day or so.) Little mushroom bits would be perfectly fine for me in an omelet. Elizabeth used the shiitake mushrooms because of her Japanese missionary background. (She also often lunched on ramen.)
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Post by kungfuzu on Jan 26, 2020 21:00:38 GMT -8
I think Artler's idea of some hash browns was pretty good. So some shredded potatoes slightly fried and then mixed in should be a nice addition.
I prefer your idea of button mushrooms to shitake mushrooms. I would also saute' them slightly before adding them to the eggs.
Other than those two things, I would only add a bit more salt and chili in my frittata. On the other hand, I was wondering what some good diced green or black olives, instead of mushrooms, might add bring to the table, literally.
I think some of this as a substitute for plain fresh or canned tomatoes would also be very nice. This is very popular mixed in Chili con Queso around these parts.
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Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 27, 2020 8:25:36 GMT -8
I don’t know if this is a true of all mushrooms or specific to shiitake, but all sorts of health benefits are claimed at Web MD: That sounds like a very good reason to include shit-takes in any recipe. Is Ramen one of the monsters that Godzilla fought? There's a new movie out. I've heard it isn't very good. But then, a Godzilla movie not being very good is somewhat the point of it all.
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Post by artraveler on Jan 27, 2020 8:32:33 GMT -8
Is Ramen one of the monsters that Godzilla fought?
No, that was cruton, son of scone
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Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 27, 2020 8:33:20 GMT -8
Yes, I had sautéed everything. I’m not sure I want crispy potatoes in the mix but soft ones. I could certainly shred a raw potato, microwave the shreds for 10 minutes, and then add that in the mix. Baked for 20 or 25 minutes, that might be good. Not that the dish is screaming for more carbs or complications. It was just a thought.
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Post by kungfuzu on Jan 27, 2020 9:38:49 GMT -8
I don't think I would fry the potatoes until crisp, but giving them a bit of texture would help. More importantly, frying will give the potatoes a bit more taste, especially if they are fried in bacon fat or butter. As all the chefs in the cooking shows say, "adding layers of taste."
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Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 27, 2020 9:42:43 GMT -8
This is one time you can not lay claim to a Kungian Rule, for we know that bacon makes everything better. Okay...I might try sautéing the potatoes with the rest of the veggies, and on a higher heat than I did before.
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Post by kungfuzu on Jan 27, 2020 9:52:45 GMT -8
I gladly concede your point.
Just about every time the subject of bacon making things better is touched on, I think of that TV commercial for some doggie treat with the dog going crazy saying "Bacon, bacon, bacon."
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Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 27, 2020 10:35:10 GMT -8
Those are hilarious commercials. And I’m guessing they were very effective. Masterful advertising.
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Post by kungfuzu on Jan 27, 2020 11:52:29 GMT -8
They certainly stuck in my head. I didn't live in the USA and could only have seen them a few times, but here it is 2020 and they are still rolling around up there.
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Brad Nelson
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עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 27, 2020 12:10:21 GMT -8
Sometimes the best commercials (in terms of effectiveness) are slightly annoying. Remember when Alka-Seltzer flooded the airwaves with "I can't believe I ate the whole thing"? I'm guess those were very effective for them.
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Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 31, 2020 18:39:06 GMT -8
I just finished making Frittata 2.0. I incorporated all the little changes I had posted earlier as well as adding a pinch of Artler-approved paprika. I tried it without the finishing dollop of sour cream just to get an unvarnished taste. It works. The veggies were a little more done. A slight crunch is fine, which it had. But they were clearly done. The little extra cheese and salt were what it needed as well. And baking for 25 minutes instead of 20 (at least for my oven) worked well. Nothing was dry and nothing was too wet. I grated one medium Kung-approved red potato (skin and all) and sautéed it with the rest of the ingredients. There’s so much stuff in the thing that you hardly notice it. But I think it adds a bit of bulk as well as a binding agent. All in all, I’m pleased with my Frittata. I'm hoping for a poem by someone (not sure who...could rhyme with "shibbnonymous") titled "Pleased with My Frittata." But then that is a difficult challenge and I can't expect it to be picked up.
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Post by lynda on Jan 31, 2020 20:34:35 GMT -8
Oh Brad, you know better than to egg me on...
PLEASED WITH MY FRITTATA
I'm pleased with my frittata, Though the last time I was notta. I learned from those with frittata-knows How to make it hotta. So paprika I dashed, and potatoes I hashed, And I cooked the crunch from the veggies. I tossed in the eggs and got chills up my legs, And the onions made me heady. When it was all baked, I loaded my plate, And settled in for a treat. “Frittata Fantastic” is now my new classic, But tomorrow I'm frying some meat.
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Post by timothylane on Jan 31, 2020 20:49:58 GMT -8
That may be too veggie-heavy for me (and never mind all the salads I choose from the menu), but it certainly sounds good. I think paprika is also often used on deviled eggs.
I found the rhyme scheme most interesting. Very nice poem all in all.
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Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jan 31, 2020 21:20:02 GMT -8
“Egg me on.”
Well…I asked for it. And although a few lines may be scrambled, and there is far more ham in this than there was in my Frittata, I think you did an excellent job.
Fri-tah-tah, for now.
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Post by kungfuzu on Jan 31, 2020 22:29:54 GMT -8
I'm not sure if that was a funny joke, or runny yoke. In any case, lynda's work should be kept in an albumin for fluffy curds of scrambled words.
It's late so don't complain.
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Post by artraveler on Feb 1, 2020 8:08:28 GMT -8
PLEASED WITH MY FRITTATA
I am so glad you came out of your shell. I hope the yoke is not on you, keep the sunny side up
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Post by timothylane on Feb 1, 2020 8:21:04 GMT -8
I guess it's time to mention one I came across in high school. Who was Snow White's sister? Egg white -- get the yolk?
Incidentally, another I heard was: What does S P O T spell? And after correctly answering "spot": What do you do when you get to a green light? It's amazing how hard it can be not to say "Stop".
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