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[rps]

Please do not take this thread into crime and guns discussion.

 

[ness]

We really like this as a lower calorie alternative to pasta. Cut a spaghetti squash in half and remove the seeds and fibers. Brush with olive oil and season with salt and pepper. Place flat side own on baking sheet. Roast at 350 for 1 hour. Fork it out. This is with a ho’made tomato sauce and a meatball. 

 

We also do the squash as a side. Same start then place in a casserole dish with some Parmesan between layers as you add. 

[Daryk Campbell Sr]

While everyone else is asleep I decided to finally try poached eggs.  For years my parents  Francine Campbell , and Daniel Peckron have told me how easy to make, and how good they are.  They even bought me a kit, with instructions and all.  I will try anything once. (Within loose reason).  But I'm a creature of habit.  Once I find what I like, I stick with it. Well, for scientific reasons,  I made and ate 4 poached eggs.  Only 1 piece of sausage.   The others were to be controls, LOL.  My thoughts are as follows.  1st one, almost tasteless,  very runny.  2nd tasted really good, would be great on toast.  3rd tasted good, and also started to feel like eating for something to sustain appetite.   4th, not bad, close to a soft boiled egg, also felt like eating something to sustain an appetite.  The first two gave the sensation of eating chips.   You could eat alot and not really feel full.

 

[MOPanfisher]

2 hours ago, ness said:

We really like this as a lower calorie alternative to pasta. Cut a spaghetti squash in half and remove the seeds and fibers. Brush with olive oil and season with salt and pepper. Place flat side own on baking sheet. Roast at 350 for 1 hour. Fork it out. This is with a ho’made tomato sauce and a meatball. 

 

We also do the squash as a side. Same start then place in a casserole dish with some Parmesan between layers as you add. 

One year I had a bumper crop of them growing in my compost pile.  I liked them just nuked till tender and then butter, and house seasoning.  Was a while before it came to me to try them with actually spaghetti sauce and yeah that was good too.  They can handle about any type of seasoning.

[MOPanfisher]

1 minute ago, MOPanfisher said:

One year I had a bumper crop of them growing in my compost pile.  I liked them just nuked till tender and then butter, and house seasoning.  Was a while before it came to me to try them with actually spaghetti sauce and yeah that was good too.  They can handle about any type of seasoning.

I have never succeded in poaching an egg, at least not so anyone would notice.  Anymore if I don't scramble them, two Border Collies give me the stink eye because they know I will have some extra for them.

[BilletHead]

1 hour ago, Daryk Campbell Sr said:

While everyone else is asleep I decided to finally try poached eggs.  For years my parents  Francine Campbell , and Daniel Peckron have told me how easy to make, and how good they are.  They even bought me a kit, with instructions and all.  I will try anything once. (Within loose reason).  But I'm a creature of habit.  Once I find what I like, I stick with it. Well, for scientific reasons,  I made and ate 4 poached eggs.  Only 1 piece of sausage.   The others were to be controls, LOL.  My thoughts are as follows.  1st one, almost tasteless,  very runny.  2nd tasted really good, would be great on toast.  3rd tasted good, and also started to feel like eating for something to sustain appetite.   4th, not bad, close to a soft boiled egg, also felt like eating something to sustain an appetite.  The first two gave the sensation of eating chips.   You could eat alot and not really feel full.

 

   OH my deryk I hope that is not rust in that skillet in the back, nevermind its a modern lodge 😂. Hey the lodge chief skillet you have the sausage in looks interesting. Good job on the poached egg experiment. We have never tried it. It can be done Sous vide I read. 

[ness]

2 hours ago, Daryk Campbell Sr said:

While everyone else is asleep I decided to finally try poached eggs.  For years my parents  Francine Campbell , and Daniel Peckron have told me how easy to make, and how good they are.  They even bought me a kit, with instructions and all.  I will try anything once. (Within loose reason).  But I'm a creature of habit.  Once I find what I like, I stick with it. Well, for scientific reasons,  I made and ate 4 poached eggs.  Only 1 piece of sausage.   The others were to be controls, LOL.  My thoughts are as follows.  1st one, almost tasteless,  very runny.  2nd tasted really good, would be great on toast.  3rd tasted good, and also started to feel like eating for something to sustain appetite.   4th, not bad, close to a soft boiled egg, also felt like eating something to sustain an appetite.  The first two gave the sensation of eating chips.   You could eat alot and not really feel full.

 

One trick I learned is to put the egg in a fine mesh strainer and let the watery white drip away. Yours look good, without the stringy white, so maybe you did that. 
 

Day in, day out we’ll do our eggs in a non-stick skillet with cooking spray. Get them barely set, add a splash of water, salt, pepper and cover. The steam sets the white and helps get the yolk done. The water prevents crisping the edges too. Almost like poached. 

[netboy]

Try those poached eggs served on top of a toasted english muffin. 😀

[ness]

1 hour ago, netboy said:

Try those poached eggs served on top of a toasted english muffin. 😀

I had a couple eggs over English muffin for lunch today after reading this thread. 

[BilletHead]

           You all want to know what I like on my English muffin?  Probably not but you are going to find out anyway. Besides butter a little sugar. Then a dusting of the smoked plabano powder we make. Plabano's are not a real hot pepper. It's an amazing treat kind of like cinnamon and sugar toast except way better. Now I wish I had some English Muffins. Dang.