[Sca-cooks] 15th C. Ottoman Bulghur w/Chestnuts
Adele de Maisieres
ladyadele at paradise.net.nz
Thu Sep 20 18:30:07 PDT 2007
Lilinah wrote:
>>That made me laugh! Sometimes the simplest thing gets the most incredible
>>praise. I fixed plain scrambled eggs and had someone ask me what I had done
>>to make the best scrambled eggs she had ever tasted. The secret was just a
>>little water to lighten them up, just like my mom used to do. I also
>>sometimes use milk or cream or sour cream but plain water does the job too.
>>
>>
>
>Personally, what one cooks eggs in makes a difference, too.
>
>
Yup. I like them cooked over low heat, with a little butter. And not
too cooked-- I think they're nicest when they're still kind of wet and
eggy.
--
Adele de Maisieres
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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