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Post by countryboy on Oct 10, 2017 15:52:53 GMT
Here is an interesting tidbit about Jack lalanne's brother.
Norman LaLanne smoked, drank and loved pork fat....he lived to 97!
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Post by Kubla Khan on Oct 10, 2017 16:54:18 GMT
I'm a big fan of eggs as a quick and easy meal. After a gym session, I always have egg and beans on toast. Egg poached in the microwave, cheese melted on the toast under the grill, served with lightly fried mushrooms and spinach. Yummy yum yum! That sounds great ,going to try it.How do you poach an egg in the microwave?
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Post by Bruce Tackett on Oct 10, 2017 17:06:51 GMT
wanderer...
I don't know how trog does it, but I first put a bit of butter in a small bowl and melt it in the microwave. I then spread the butter around with my fingers and then crack an egg into the bowl. I do this by holding a table knife, point down and blade side up in the bowl, and then cracking the egg over that. This way you get a nice, clean crack, and all the egg goes into the bowl. Next I pour a half a teaspoon of water over the egg and then cover the bowl with a folded paper towel. I microwave it for 32 seconds.
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Post by gruntbrain on Oct 10, 2017 17:25:13 GMT
Walmart sells microwave egg cookers but be aware some gurus claim microwave plastic cookers have health risks .
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Post by Bruce Tackett on Oct 10, 2017 17:30:47 GMT
A simple bowl works just as well. The microwave egg cookers are nothing more than another kind of bowl.
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TexasRanger
Caneguru
A little here, a little there...
Posts: 2,223
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Post by TexasRanger on Oct 10, 2017 17:45:33 GMT
Just my $.02? I use microwave safe cookware, etc., as I don't trust any plastic in the microwave. One of the engineers that I worked who knows quite a bit about plastics, etc., because of work with printed circuit boards, backplanes, etc., recommended against heating things in plastic because of the breakdown that takes place. Much like I won't use oils in plastic bottle. Oils are acids (eg Monounsaturated Fatty Acids (MUFAs)) which break down/leach plastic into the oil. Olive oil, for example, is extra virgin in dark, glass bottles.
This may be of interest: I've found at least site that said the yolks (cholesterol and SFAs) in hard boiled and poached eggs that are not exposed to the type of heat in a frying pan, for example, would not have the oxidized cholesterol or SFAs.
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Post by mr potatohead on Oct 10, 2017 17:49:37 GMT
I put about 1.75oz of water into a small 4oz microwaveable ceramic bowl, crack the egg on the edge and drop it into the bowl of water, break the yolk up with a knife or fork and microwave. It will take some experimenting to discover the setting and time, depending on how much water you put into the bowl, how big the egg is and how powerful your microwave is. If you don't break up the yolk, the egg will explode all over the inside of the microwave. It still may blow up if the microwave is very powerful/fast, but after popping one, you'll find the right time & setting.
I do not heat fat, like butter or lard, in a microwave .... and don't eat ANY cooking oils (I would end that w/ IMO if there wasn't so much evidence on this). edit: That includes olive and, currently, coconut oils. Super heated fat/oil is very bad mojo - unless you like eating carcinogenic substances. Add butter or lard to the hot egg afterward!
My microwave is rated @ 1.65Kw which is very powerful. I use a power setting of "2" (out of "10) that has the power run for about 6 seconds per 30 sec cycle and set the time to about 2:41 to 3:11 min/sec or 6 to 7 cycles of power-on for 6 sec since I like softer yolks. Still, the microwave does not make an unbroken, runny yolk like poaching does which is why I usually poach. It's a skill you and your microwave must work out together, m8!
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Post by Kubla Khan on Oct 10, 2017 18:14:27 GMT
Thanks for your detailed instructions everyone.
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Post by Bruce Tackett on Oct 10, 2017 20:23:04 GMT
I did it. I was compelled to do it, so I did it. I blended an egg into a glass of milk and stirred in Nestle's Quick. That's right, I did it! And I'm glad I did it, see?! Now I'm waiting for mikey to come on here and tell us he'd rather suck on Swahili sweat socks.
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Post by fatjake on Oct 10, 2017 20:39:07 GMT
All this talk about eggs & such made me hungry early this am. I just finished steamed broccoli + 3 strips Oscar Mayer Natural Uncured Bacon (the best compromise I have and, besides, it was on sale @ Kroger. Don't have any freshly butchered bacon from my friends. ), 1 egg from barnyard chickens, Yoder's brand Amish horseradish, fresh smashed garlic & Himy Sea Salt. While the broccoli steamed, the bacon was poached and, when done, egg added and poached. Mixed in the garlic, added apple pectin & spread broccoli, bacon, egg & all, chopped up together, on Lundberg Wild Rice Cakes. Yummy! In all, I estimate the total amount of food fit easily into a 12oz bowl. (I ate some of the broccoli w/ horseradish & sea salt while I waited for the egg to poach.) I like to eat a few poached eggs after a bender - give my liver a work break and my body some rebuilding mat'l. how do you get "uncured bacon" or "freshly butchered bacon", isn't that just pork? ?
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Post by Bruce Tackett on Oct 10, 2017 21:02:03 GMT
Most grocery stores sell uncured bacon, including Walmart. Oscar Meyer has it.
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Post by fatjake on Oct 10, 2017 21:29:26 GMT
Most grocery stores sell uncured bacon, including Walmart. Oscar Meyer has it. so if its not "cured" how can it be bacon? how do they make it then? edit - apparenty "uncured" bacon is in fact cured with salt and natural nitrates according to google, WTF ? probably just a cynical attempt to cash in by having a "healthy" supposedly non cancerous option to keep people eating bacon? but does it taste as good as the normal delicious cured bacon?
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Post by mr potatohead on Oct 11, 2017 0:43:25 GMT
"Delicious"? It is to me, maybe someone else would think it tastes like shit, but I don't think so. It tastes great to me as long as I keep it cold and use by date. You can read all about Oscar Mayer Natural Uncured Bacon (no added nitrates or nitrites, which is one big reason why I make that compromise) and its ingredients HERE. My friends won't let me have the belly until they butcher the hog, m8.
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Post by Bruce Tackett on Oct 11, 2017 1:00:28 GMT
fatjake......
The uncured bacon tastes just like any other bacon. It's good.
I have smoked salmon in the mornings in place of bacon.
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Post by mr potatohead on Oct 11, 2017 1:15:10 GMT
I'll add that the hogs used to make Oscar Mayer bacon likely have been fed soy &/or corn. Otherwise it seems pretty OK and not something I eat regularly anyway. It's just a treat now and then. When I used to work @ a smoke house, we had a special recipe rub that we used on the washed bellys. It was a mixture of spices, sugar and salt that the owner never shared the recipe for. I remember it was a light orangey color. We'd rub in the dry mix, then smoke it w/ hickory and slice it up on a machine. It was the best I ever ate, especially right out of the smoke house. The previously mentioned lard, rendered by my friends, is the unadulterated good stuff which I eat regularly.
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