tag:blogger.com,1999:blog-12774302.post2783252046963877776..comments2023-10-12T07:26:45.479-07:00Comments on I'm Mad and I Eat: Eggs Grandmerecookiecrumbhttp://www.blogger.com/profile/00741894180391507513noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-12774302.post-35116404700613047212009-01-24T15:15:00.000-08:002009-01-24T15:15:00.000-08:00aHiker: How cool. Such clever improvisation (and t...aHiker: How cool. Such clever improvisation (and thanks for giving me the courage to explore new versions). I'm so glad you liked it. :-)cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-44122063566385020002009-01-24T14:48:00.000-08:002009-01-24T14:48:00.000-08:00She's mad and she has good recipes.I said I...She's mad and she has good recipes.<BR/><BR/>I said I'd only report back if it didn't work, but I lied. My ingredients were what I had around -- mayo, a little dry mustard, balsamic vinegar, swiss chard, peppers, and onion from the garden (just a little of those three & finely chopped). Short fry. Well, wow. I'm going to impress the hell out of some visitors this Wednesday. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-87266646193747360402009-01-22T13:22:00.000-08:002009-01-22T13:22:00.000-08:00AHiker: Where you been? :)You'll find them easy an...AHiker: Where you been? :)<BR/>You'll find them easy and comforting.<BR/>I wish I had a neighbor with an abundance of fresh yard eggs.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-76078959685167873412009-01-22T13:09:00.000-08:002009-01-22T13:09:00.000-08:00I am making these with the dozen fresh eggs my fri...I am making these with the dozen fresh eggs my friend sent my way. (Raised them himself, he did.)I will report back only if complaints are in order.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-5975327707433097242009-01-17T16:36:00.000-08:002009-01-17T16:36:00.000-08:00Michael: Mine's from one-on-one, too. Twice. Dick....Michael: Mine's from one-on-one, too. Twice. Dick.<BR/>The book's charming (and I like his recipes). But I still don't like him personally. :)cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-48789909137521475242009-01-17T16:13:00.000-08:002009-01-17T16:13:00.000-08:00Funny, I don't like M. Pepin personally, but that'...Funny, I don't like M. Pepin personally, but that's from one-on-one experience.<BR/><BR/>I do, however, greatly respect his know-how and his teaching skills.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-63238492944312962382009-01-15T13:16:00.000-08:002009-01-15T13:16:00.000-08:00Christine: Thank you for that information. It make...Christine: Thank you for that information. It makes the recipe even more dear. Wow, what a sentimentalist he is. xoxocookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-89197155435283153912009-01-15T01:59:00.000-08:002009-01-15T01:59:00.000-08:00This recipe of Jacques has shown up through many o...This recipe of Jacques has shown up through many of his writings, and in some of his shows. I have one of his early books, and he has this recipe there. And in one of his later books too, Chez Jacques. It seems to be a common thread in his life, going back to the cooking of his mother.Christinehttps://www.blogger.com/profile/14543738545265148032noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-18079140138581349592009-01-14T14:47:00.000-08:002009-01-14T14:47:00.000-08:00Monkey Wrangler: Thanks for the props! Too kind. I...Monkey Wrangler: Thanks for the props! Too kind. It was an easy figure-out.<BR/>How are the monkeys? You gonna buy them some sea monkeys? :D<BR/><BR/>Mr. and Mrs. Sound: Huh, yeah, right.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-73348097442751817692009-01-14T10:51:00.000-08:002009-01-14T10:51:00.000-08:00I see that you’re interested and fascinated in foo...I see that you’re interested and fascinated in food stuffs. These eggs grandmere seems delicious. You see, we have this food site <A HREF="http://www.foodista.com/" REL="nofollow">Foodista.com</A> that is a food and cooking encyclopaedia that everyone and anyone can edit. Maybe you are interested in sharing some of recipes to us or share your knowledge about food stuffs and techniques. Not only that you help us and other people in tasting new recipes but your submitted recipes will be raffled. You will have a chance to win $100 gift card to Sur La Table by just sharing your recipes to all. One entry per recipe, the more you submit recipes the better your chances. Click <A HREF="http://www.foodista.com/drawing/" REL="nofollow">HERE</A> for more info about the drawing. Or maybe you can try our link back system at Foodista an easy way to get link backs between two food related sites, if you’re not into sharing your recipes or knowledge. Enjoy and see you there!MrSoundhttps://www.blogger.com/profile/01560711284536423443noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-61558464361845026502009-01-14T08:51:00.000-08:002009-01-14T08:51:00.000-08:00"He is a master at hard-cooked eggs".........ouef ..."He is a master at hard-cooked eggs".........ouef <I>that</I> could be interpreted a few ways!<BR/><BR/>Yeah, I read that book too and simply fell in love with the man. Way to go remembering the outlines of the dish and pulling it off. Simply awesome.Monkey Wranglerhttps://www.blogger.com/profile/15108118712307836658noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-65368003124528064122009-01-13T17:56:00.000-08:002009-01-13T17:56:00.000-08:00Spiteful: You'd get a Scotch egg. Especially if yo...Spiteful: You'd get a Scotch egg. Especially if you pack sausage and breadcrumbs all around it first, in a roughly egg-shaped shape.<BR/><BR/>Pea: Hah! Thanks. I had never heard of a naked Scotch egg.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-73325146230655598592009-01-13T13:33:00.000-08:002009-01-13T13:33:00.000-08:00whoops- jumping the gun a little bit...minus the s...whoops- jumping the gun a little bit...minus the sausage. thats what we called 'em, with or without the extra encasing.peahttps://www.blogger.com/profile/12459106522812438716noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-75046211278258506862009-01-13T13:31:00.000-08:002009-01-13T13:31:00.000-08:00spiteful chef- they are called 'scottish eggs.' an...spiteful chef- they are called 'scottish eggs.' and they are yummy.peahttps://www.blogger.com/profile/12459106522812438716noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-26455686264607309032009-01-13T12:56:00.000-08:002009-01-13T12:56:00.000-08:00What do you think would happen if you deep fried a...What do you think would happen if you deep fried a whole hard-cooked egg? I was just thinking about that the other day.The Spiteful Chefhttps://www.blogger.com/profile/06309097272920178065noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-10453124186458248952009-01-13T11:52:00.000-08:002009-01-13T11:52:00.000-08:00Kailyn: Ever heard of an egg timer? DING! :)Nancy:...Kailyn: Ever heard of an egg timer? DING! :)<BR/><BR/>Nancy: I'm glad our good timing -- my post and your purchase -- coincided.<BR/><BR/>Catherine: Yes! That's it! I want to.<BR/><BR/>Kevin: He's led a very ambitious life; deserves all he's earned. (I wonder if I lent that book to my mom...)<BR/><BR/>WestEndChris: Out of the closet at last. Welcome. Glad I jogged your memory.<BR/>Yeah, these little warm eggs are kind of suppery.<BR/><BR/>Laura: And I think that for Pepin, they always evoked memories of mother and home. Nice.<BR/><BR/>Heather: Well, if you're going to call them "fried deviled eggs"! It just occurred to me that you'll probably jazz up the filling with Korean flavors, and that really turns me on. Let us know.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-28010374377970122362009-01-13T10:58:00.000-08:002009-01-13T10:58:00.000-08:00Amazing what we can crank out (no pun intended) wh...Amazing what we can crank out (no pun intended) when we cook by instinct. <BR/><BR/>I love LOVE deviled eggs and might need to see how this tastes. Seriously, I could hurt myself on fried deviled eggs.Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-44125720515781572262009-01-13T09:48:00.000-08:002009-01-13T09:48:00.000-08:00I kind of love it...the dish has sort of a comfort...I kind of love it...the dish has sort of a comforting, southern feel about it. Despite the french origins!Laurahttps://www.blogger.com/profile/02085413093222573852noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-9772684273386225232009-01-13T09:10:00.000-08:002009-01-13T09:10:00.000-08:00That does it! I can lurk no longer! Your page is...That does it! I can lurk no longer! Your page is the BEST! I read that same recipe a few years back. I made a mental note of it, but that's where it ended. We've got boiled eggs in the fridge, so guess what we're having for dinner?westendchrishttps://www.blogger.com/profile/00223944516159182056noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-62933270909585443362009-01-13T06:41:00.000-08:002009-01-13T06:41:00.000-08:00CC,I don't recall the recipe, but I too was quite ...CC,<BR/>I don't recall the recipe, but I too was quite taken by Pepin after reading the book.Kevinhttps://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-20015834723258309552009-01-12T22:50:00.000-08:002009-01-12T22:50:00.000-08:00Let's date at Vin Antico. They have a fab egg dish...Let's date at Vin Antico. They have a fab egg dish.<BR/><BR/>happy birthday month!Catherinehttps://www.blogger.com/profile/13416412232636141747noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-41017414307215991152009-01-12T21:25:00.000-08:002009-01-12T21:25:00.000-08:00Yum yum yum...What an inspiration! I just bought a...Yum yum yum...What an inspiration! I just bought a flat of range free eggs and have been having a lot of fun with fixing them in various ways. Guess what's for dinner tomorrow?Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-85011782377478349702009-01-12T20:38:00.000-08:002009-01-12T20:38:00.000-08:00Yum.And yes, Cranky is indeed the master of the ha...Yum.<BR/><BR/>And yes, Cranky is indeed the master of the hard boiled egg. Whenever I follow his directions, mine come out perfect. (My goof is in usually forgetting how long it has been since I first put them on. Who has time for those pesky kind of details?)Kailynhttps://www.blogger.com/profile/00929638120561092330noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-75202903533573518752009-01-12T19:55:00.000-08:002009-01-12T19:55:00.000-08:00Zoomie: I truly do believe you'll give this a try....Zoomie: I truly do believe you'll give this a try. It's rather "tapas," kind of "bistro."cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-8887923826264355652009-01-12T19:54:00.000-08:002009-01-12T19:54:00.000-08:00Morgan: I know. Why do I have a food blog, when I'...Morgan: I know. Why do I have a food blog, when I'd be much happier having a word blog. xoxocookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.com