General Chat

HI LIZ
WITH YOU
PLANTS YES ME DRINK IT,,,NO WAY

Just found this:

Cheap and easy feed for houseplants. When you boil eggs - save the water. Sieve out any pieces of egg that may have busted out during boiling. This water, when completely cooled, contains lots of minerals from the egg shell and makes a good feed for houseplants and can be used as often as you water.


People can even drink the water from boiling eggs. Just let it cool and you get lots of minerals and calcium for free. Just make sure the shells are very clean before boiling the eggs.


Nope, I can cope with using for plants but not drinking it lol

Beats me. I think in the olden days eggs might have had chicken poop on them. Not these days, and washing them generally solves that problem! I have no idea why one wouldn't boil them in with other food ...

I do do that with my meat scraps for the feral cats -- cats don't care about medium well. ;)

I'm going to give that cheese-grater tip a try! Grating cheese is No.1's job. Maybe I can assign him to grate eggs too ...

Yuck, would never boil eggs in with other foodstuffs, I was discouraged from doing it when young but can't remember the reason. Some people apparently boil eggs in a kettle and use the water for a cuppa, urgh, no thanks.
LIzx

If you want cooked fish for cats or to use in fishcakes or whatever, I use the same method as eggs, i.e. put in a pan and pour boiling water on the fish to cover and use a tightly fitting lid. Half an hour later or a bit less, remove lid and fish is cooked and cool enough to remove from bones and use. Saves fuel.

Tip for doing eggs, for sandwiches grate them on a cheese grater, much quicker than chopping.

MASH POTATOE
RED LEISTER GRATED CHEESE
SPRING ONION CHOP FINLEY
MASH ALL TOGETHER
NOW HERES THE CHOICE
EITHER FORM BALLS AND FRY TILL CRISPY
OR DIPP IN BATTER THEN DEEP FRY

WHAT ABOUT CURRIED EGG

LOL ALL GOING ...YUCK
HARD BOIL SIX EGGS
WHEN COOL SHELL AND CUT IN HALF
TOP TO BOTTOM
SCOOP OUT EGG MASH WITH A SPOON OF MAYO
ADD CURRY POWDER TO YOUUR OWN TASTE BUDS

USE ICING BAG TO PUT EGG BACK IN EGG WHITE HALVES
AN THATS IT
EASY PEASY

cheese and pickled beetroot.yummy.
sausage and salad cream sarneys yummy
tomato and salad cream sarneys mmmmmmmmmmm

or go posh and have smoked salmon drizzled in lemon juice and sprinkled with fresh dill on brown granary.mmmmmmmmmmmmmmmmmmmm

excellent tips ty xx

And here's a tip for saving energy.

You don't have to boil eggs for 10 minutes or whatever it is. Put them in hot water to cover well, bring to a boil, cover, turn off, and leave to sit on the burner for 10-15 minutes. Check an egg at 10 minutes; if the yolk isn't done -- ew, uncooked yolk in egg salad -- microwave it for a couple of seconds. Then crack them and dunk them in cold water when they're ready.

Saves 10 minutes of electricity!

I do the same thing with potatoes for making mashed potatoes, for instance. And if I know I'm going to want egg salad in the next day or two, I just toss the eggs in with. ;) I also boil my eggs in with my pasta on a Thursday or Friday for the weekend, and just pour off some of the boiling water onto the eggs in a smaller pot when I drain the pasta, if they haven't had quite enough time.

.......yuk you can guarantee the lettuce will be soggy and the hard white bits, if i have a salad i just avoid lettuce shop bought are just mass produced mess

yeah everyone things im mad coz i sit for about 30 minutes chopping eggs lol but big lumps just wont make it lololol x

Aha. I do just exactly the same thing!

I keep hoping that one of those magic chopping objects they sell on TV after 2 a.m. will turn out to actually chop eggs without the eggs just getting all stuck in the blades and going up and down for the ride, but the one I did buy once never did. So it's the sharp knife and glass bowl for me too.

Try the olives and see how they go down ... or don't. ;)

lol janey just boil ya eggs then i use a steak knife to chop t eggs down ,mashes and a folk just dnt get it small enough lol


then i add mayonaise, a very small dash of salad cream, salt n pepper,

noting special but they always get eaten first at my partys lololol, xxx

Okay, now I want straykitten's "egg mayo" recipe. :)

We call it egg salad here. (The term in the US where there's Jewish influence in particular is chopped egg.) Anything that's made with mayo and goes in a sandwich is "salad" -- egg salad, tuna salad, chicken salad, lobster salad ... where I know if you have salad in a sandwich, you mean lettuce.

We have egg salad sandwiches on one weekend day for brunch. I don't really eat eggs any other way (like cheese: eggs have to be well cooked; probably allergy to the protein). On the other day I make No.1 cheesy scrambled eggs and I fend for myself.

Anyhow, my favourite recipe for a while has been eggs and mayo with a goodly amount of sweet onion -- and chopped green olives. Recently I have found (although it does depend on the olives -- except that even the cheap commercial ones I've used recently are doing it) that I am still, um, enjoying the olives many hours later, and not so much really. Same with the olives I love on pizza.

Been able to eat absolutely anything all my life, and in my old age I will be struck down by olives ...

Ah, that makes sense - vinegar coleslaw in a sandwich would be a bit messy. ;)

That's the kind you get at delis, more a European kind of thing. (Edit - snap, Sheila!) I like both. I make the mayonnaise kind -- actually I do buy a commercial coleslaw dressing that is sweeter and tangier than mayonnaise. My mum and gramma used mayonnaise.

This looks like a basic recipe for the vinegary kind (it's oily too).

http://southernfood.about.com/od/coleslawcabbagesalads/r/bl30608y.htm

Ingredients:

* 4 to 5 cups shredded cabbage, about 1 medium head
* 1 medium green pepper, thinly sliced
* 3 carrots, coarsely shredded
* 2 tablespoons grated sweet onion
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1/4 cup vinegar
* 2 tablespoons vegetable oil
* mayonnaise, if desired

Preparation:
In a large bowl, toss cabbage, green pepper, carrots, and onion. Cover and chill thoroughly. In a small bowl, combine sugar, salt, vinegar, and oil. Pour over vegetables and toss before serving. If creamier coleslaw is desired, stir in some mayonnaise, a little at a time, until creamy.


You really need to let it sit a while though, because the vinegar kind usually has kind of soggy cabbage. ;)

I think we don't use as many relishes and chutneys as you guys do, but I grew up with lots of pickles -- pickled onions, yes, yum -- and I'm a vinegar freak like my mum.

I'm not much of a condiment fan myself. Made hamburgers the other night -- No.1 has mustard, ketchup and relish on his. (I think rather than the standard sweet green pickle relish, he uses some reddish relish that must have tomatoes in it and is more like my grandmother's homemade "chili sauce".) I have sliced tomatoes, onions and dill pickle and mayonnaise on mine.

I wondered how two people with such diametrically opposed opinions about the proper way to eat a hamburger could have ended up together. ;)

I think the vinegary coleslaw may be more like sauerkraut - it's quite 'tart' and not creamy like 'usual' coleslaw. My uncle is Czech and he loves the stuff - it can blow your head off in large quantities.

Probably the sweet relish Janey but I like pickled onions.

Cheese and coleslaw hmmmmm What exactly is vinegar coleslaw?

Janey the coleslaw is not like American coleslaw it is chunkier made usually with cabbage shredded, carrots shredded and sometimes apple chopped in a creamy mayo type sauce.

Pickles, we have many, made with chopped veg and onions quite sharp not that chunky if in sandwiches, we also have chutneys which we would have in cheese sandwiches, made with maybe tomato, apple and onion in pickling vinegar consistency of jam (English) (jelly( American).

Janey, Cheese and pickle sandwiches here in Lancashire are usually Lancashire cheese and sweet pickle relish.