[Sca-cooks] Egg Peeler

Thu Jan 8 23:49:08 PST 2009

I've got one.  I've never been able to get it to work.  In the first place, it is too tight for most modern faucets.  In the second place, even when I force it onto the faucet, the force of the water isn't great enough to actually peel an egg.

Mordonna

Lady Anne du Bosc, Called Mordonna
Thorngill, Meridies

"If you ignore the dragon, it will eat you.  If you confront the dragon, it will overpower you.  If you ride the dragon, you will take advantage of its might and power."

--- On Mon, 1/5/09, sca-cooks-request at lists.ansteorra.org <sca-cooks-request at lists.ansteorra.org> wrote:

> From: sca-cooks-request at lists.ansteorra.org <sca-cooks-request at lists.ansteorra.org>
> Subject: Sca-cooks Digest, Vol 33, Issue 10
> To: sca-cooks at lists.ansteorra.org
> Date: Monday, January 5, 2009, 2:54 PM
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> Today's Topics:
> 
>    1. Re: Rice and servings (Gaylin Walli)
>    2. Re: Rice and servings (Christiane)
>    3. Re: Rice and servings (Antonia Calvo)
>    4. Re: Rice and servings (Johnna Holloway)
>    5. Re: Rice and servings (Karstyl)
>    6. Re: Rice and servings (Gretchen Beck)
>    7. Re: Rice and servings (Phil Troy / G. Tacitus
> Adamantius)
>    8. Re: Rice and servings (Johnna Holloway)
>    9. egg peeler (devra at aol.com)
> I think if you make all that rice you're going to have
> a LOT left over. I
> think you're *over* estimating. -- Iasmin
> 
> On Mon, Jan 5, 2009 at 12:15 PM, Christiane
> <christianetrue at earthlink.net>wrote:
> 
> > I figured one 15-pound bag of rice should do it for
> the event, which could
> > range from 50 to 120 people, depending on weather and
> daytrippers. My
> > question is, am I underestimating?
> >
> >
> 
> 
> I'll go for the 10-pound bag, then, and not make all of
> it. There will be other foods served, true enough. But
> leftovers will not be a problem; between my cooks and the
> volunteers, they will get taken home and not go to waste.
> 
> Gianotta
>  
> >
> >I think if you make all that rice you're going to
> have a LOT left over. I
> >think you're *over* estimating. -- Iasmin
> >
> >On Mon, Jan 5, 2009 at 12:15 PM, Christiane
> <christianetrue at earthlink.net>wrote:
> >
> >> I figured one 15-pound bag of rice should do it
> for the event, which could
> >> range from 50 to 120 people, depending on weather
> and daytrippers. My
> >> question is, am I underestimating?
> >>
> >>
> 
> 
> Christiane wrote:
> >  Estimated serving sizes I found on an ag extension
> Website talked of 1 pound of rice being 12 servings.
> > 
> > I figured one 15-pound bag of rice should do it for
> the event, which could range from 50 to 120 people,
> depending on weather and daytrippers. My question is, am I
> underestimating?
> > 
> >   
> 
> No.  You are overestimating by quite a bit.  People always
> eat much less rice than you expect.  I would suggest no more
> than 8lb of rice. 
> (and in future, never try to cook for 50-120 people- get
> bookings :-)  )
> 
> -- Antonia di Benedetto Calvo 
> -----------------------------
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
> ----------------------------- 
> 
> My 25 pound bag of Kokuho Rose Rice says that it makes 250
> servings at
> three-quarters cup of prepared rice per person.
> 
> http://www.cookingindex.com/recipes/61268/basmati-rice.htm
> indicates that
> for basmati  -- two cups of raw rice serves 6. That
> indicates raw rice at one third cup
> per person for a serving. The Kokuho Rose indicates a
> serving is one quarter cup raw rice.
> 
> I found these sorts of differences across the web in a
> variety of places. So does one
> cup of raw rice serve 4 people or only 3 people when cooked
> and how does that work
> with your other ingredients and in your recipe?
> 
> The other major problem is are you cooking  for 50 people
> or 120. That's quite a range
> of difference. On the other hand rice is not an expensive
> ingredient as things go.
> 
> Johnnae
> 
> 
> 
> Christiane wrote:
> > Just a quick question to see if my numbers are right
> ... snipped
> > One of the dishes I am making is a basic rice,
> lentils, and onions dish (mujadara, spiced up with sumac,
> cinnamon, white pepper, fenugreek, sea salt, and a touch of
> cardamom). I plan to use basmati rice. Estimated serving
> sizes I found on an ag extension Website talked of 1 pound
> of rice being 12 servings.
> > 
> > I figured one 15-pound bag of rice should do it for
> the event, which could range from 50 to 120 people,
> depending on weather and daytrippers. My question is, am I
> underestimating?
> > 
> > Gianotta
> 
> 
> The difference between basmati and Kokuho Rose makes sense,
> basmati does not swell as much when cooked, for most white
> rice the volume ratio of rice to water is 1:2 for basmati it
> is more 1:1.5 so the number of servings seems based on how
> much cooked rice is produced from each.
> 
> For Kokuho Rose 1/4c(.25) raw = 3/4 (.75)cooked
> For Basmati 1/3c (.333) raw = 2.5/3 (.83) cooked, but is
> fluffier.
> Would be interesting to measure the weights . . .
> And the assumption that volume cooked = volume raw rice +
> volume water is not really accurate, but an estimate.
> 
> -Hrefna
> 
> 
> Johnna Holloway wrote:
> > My 25 pound bag of Kokuho Rose Rice says that it makes
> 250 servings at
> > three-quarters cup of prepared rice per person.
> > 
> >
> http://www.cookingindex.com/recipes/61268/basmati-rice.htm
> > indicates that
> > for basmati  -- two cups of raw rice serves 6. That
> indicates raw rice at one third cup
> > per person for a serving. The Kokuho Rose indicates a
> serving is one quarter cup raw rice.
> > 
> > I found these sorts of differences across the web in a
> variety of places. So does one
> > cup of raw rice serve 4 people or only 3 people when
> cooked and how does that work
> > with your other ingredients and in your recipe?
> > 
> > The other major problem is are you cooking  for 50
> people or 120. That's quite a range
> > of difference. On the other hand rice is not an
> expensive ingredient as things go.
> > 
> > Johnnae
> > 
> > 
> > 
> > Christiane wrote:
> >> Just a quick question to see if my numbers are
> right ... snipped
> >> One of the dishes I am making is a basic rice,
> lentils, and onions dish (mujadara, spiced up with sumac,
> cinnamon, white pepper, fenugreek, sea salt, and a touch of
> cardamom). I plan to use basmati rice. Estimated serving
> sizes I found on an ag extension Website talked of 1 pound
> of rice being 12 servings.
> >> 
> >> I figured one 15-pound bag of rice should do it
> for the event, which could range from 50 to 120 people,
> depending on weather and daytrippers. My question is, am I
> underestimating?
> >> 
> >> Gianotta
> > 
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> >
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> > 
> 
> 
> The problem is that we're looking at
> "serving" without defining what a
> serving is -- how much cooked rice do you get from x amount
> of uncooked
> rice is a better question (I don't remember whether the
> ratio is 2:1 or
> 3:1). If know what size serving you want, then you can use
> that to figure
> out how much rice to cook (rather than letting the seller
> tell you how big
> your servings should be)...
> 
> toodles, margaret
> 
> --On Monday, January 05, 2009 2:35 PM -0500 Johnna Holloway
> <johnnae at mac.com> wrote:
> 
> > My 25 pound bag of Kokuho Rose Rice says that it makes
> 250 servings at
> > three-quarters cup of prepared rice per person.
> > 
> >
> http://www.cookingindex.com/recipes/61268/basmati-rice.htm
> > indicates that
> > for basmati  -- two cups of raw rice serves 6. That
> indicates raw rice at
> > one third cup
> > per person for a serving. The Kokuho Rose indicates a
> serving is one
> > quarter cup raw rice.
> > 
> > I found these sorts of differences across the web in a
> variety of places.
> > So does one
> > cup of raw rice serve 4 people or only 3 people when
> cooked and how does
> > that work
> > with your other ingredients and in your recipe?
> > 
> > The other major problem is are you cooking  for 50
> people or 120. That's
> > quite a range
> > of difference. On the other hand rice is not an
> expensive ingredient as
> > things go.
> > 
> > Johnnae
> > 
> > 
> > 
> > Christiane wrote:
> >> Just a quick question to see if my numbers are
> right ... snipped
> >> One of the dishes I am making is a basic rice,
> lentils, and onions dish
> >> (mujadara, spiced up with sumac, cinnamon, white
> pepper, fenugreek, sea
> >> salt, and a touch of cardamom). I plan to use
> basmati rice. Estimated
> >> serving sizes I found on an ag extension Website
> talked of 1 pound of
> >> rice being 12 servings.
> >> 
> >> I figured one 15-pound bag of rice should do it
> for the event, which
> >> could range from 50 to 120 people, depending on
> weather and daytrippers.
> >> My question is, am I underestimating?
> >> 
> >> Gianotta
> > 
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> >
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> > 
> 
> 
> 
> 
> 
> On Jan 5, 2009, at 2:51 PM, Gretchen Beck wrote:
> 
> > The problem is that we're looking at
> "serving" without defining what a
> > serving is -- how much cooked rice do you get from x
> amount of uncooked
> > rice is a better question (I don't remember
> whether the ratio is 2:1 or
> > 3:1). If know what size serving you want, then you can
> use that to figure
> > out how much rice to cook (rather than letting the
> seller tell you how big
> > your servings should be)...
> > 
> > toodles, margaret
> 
> With certain exceptions, such as basmati or sushi rice, the
> most basic rule is 1R (volume measure) + 2W = 3(R+W). One
> volume measure of rice plus two of water equals three
> measures of cooked rice, since the water doesn;t so much
> evaporate as get absorbed. As I recall, parboiled rice
> (which was invented in India, I believe, Uncle Ben
> notwithstanding) requires a little more water, and short
> grain rice, a little less.
> 
> Adamantius
> 
> 
> 
> 
> 
> 
> "Most men worry about their own bellies, and other
> people's souls, when we all ought to worry about our own
> souls, and other people's bellies."
> 			-- Rabbi Israel Salanter
> 
> 
> Of course as I said originally
> "So does one cup of raw rice serve 4 people or only 3
> people when cooked 
> and how does that work with your other ingredients and in
> your recipe?"
> In this case the recipe also includes lentils, and onions
> so is a 
> desired portion one half cup of prepared rice plus the
> lentils
> and onions or perhaps three--quarters cup of rice plus the
> lentils and 
> onions?
> 
> What's the proportion of the other ingredients to the
> rice?
> 
> Johnnae
> 
> Gretchen Beck wrote:
> > The problem is that we're looking at
> "serving" without defining what a
> > serving is -- how much cooked rice do you get from x
> amount of uncooked
> > rice is a better question (I don't remember
> whether the ratio is 2:1 or
> > 3:1). If know what size serving you want, then you can
> use that to figure
> > out how much rice to cook (rather than letting the
> seller tell you how big
> > your servings should be)...
> >
> > toodles, margaret
> >
> > --On Monday, January 05, 2009 2:35 PM -0500 Johnna
> Holloway
> > <johnnae at mac.com> wrote:
> >
> >   
> >> My 25 pound bag of Kokuho Rose Rice says that it
> makes 250 servings at
> >> three-quarters cup of prepared rice per person.
> >>
> >>
> http://www.cookingindex.com/recipes/61268/basmati-rice.htm
> >> indicates that
> >> for basmati  -- two cups of raw rice serves 6.
> That indicates raw rice at
> >> one third cup
> >> per person for a serving. The Kokuho Rose
> indicates a serving is one
> >> quarter cup raw rice.
> >>
> >> I found these sorts of differences across the web
> in a variety of places.
> >> So does one
> >> cup of raw rice serve 4 people or only 3 people
> when cooked and how does
> >> that work
> >> with your other ingredients and in your recipe?
> >>
> >> The other major problem is are you cooking  for 50
> people or 120. That's
> >> quite a range
> >> of difference. On the other hand rice is not an
> expensive ingredient as
> >> things go.
> >>
> >> Johnnae
> >
> 
> 
> After all that talk about peeling eggs, I found something
> interesting in a Walter Drake catalog. It's described as
> an 'Instant Egg Peeler'? that 'shells eggs
> automatically without tedious peeling. Just slip onto
> faucet, insert egg and turn on the water. Presto! Egg slides
> out of the shell like magic!'? 
> 
> The item appears to be a flexible cone of rubber which uses
> the force of the water from the sink to push off the shell
> (sorta like the 'put it up to your mouth and blow'
> technique discussed here...)
> ?
> I haven't tried it yet myself... Anyway, it costs
> around $5 and the control number in the catalog I have is
> 303532.? (1-800-525-9291 and they probably have on-line as
> well.)
> 
> Devra the Baker
> 
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