Easter Eggs

"projectile vomit chick" wrote in message
news:859f7c25-25f4-469d-92bf-a58e0a5a0db3@w24g2000yqb.googlegroups.com...
On Apr 24, 11:30 pm, "Julie Bove" wrote:

Yeah, make eggs then throw them out. Makes a lot of sense. Why do
you not use plastic eggs? Oh wait, one of you nutters is probably
allergic to plastic, too. *eyeroll*

As I said before... How can you dye plastic eggs?
 
Are you eating up those Easter eggs?

We dyed three dozen. We hunted half of those. When I was little, we
ate the eggs that had set in the dirt and sun throughout several
hunts. Somehow it didn't kill me, but I just can't bring myself to
eat those eggs anymore.

That leaves us 18 eggs to eat. Tonight's supper is egg salad
sandwiches and vegetable soup. Devilled eggs and egg sandwiches are
in our future.

Tara
 
On Tue, 26 Apr 2011 01:41:05 -0500, Omelet
wrote:


That's a wonderful way to look at it! I think exactly the same way.
People who are just picky eaters, (not based on any medical reasons),
bore me. "I don't like this" or "I hate that" are the two most common
things to hear one of them say about food.


I've tried insects. They taste like whatever they were cooked with or
in. Mostly it seems; garlic and oil or in the case of chocolate
covered ones, they taste like nothing but chocolate covered crunch.

Insects are eaten in most places as a substitute for the protein they
have no other way of acquiring. Its a survival thing, not a taste
thing.

I draw my own line at critters with venom still in them. Like
scorpions, spiders and snakes. No thanks. I don't care how safe it is
to eat, I'm not eating a King Cobra or any of its relatives.
 
On Tue, 26 Apr 2011 01:15:08 -0500, Omelet
wrote:


Difficult for me to believe that anyone heats up a whole oven just for
a few left over fries... I'd believe you brought home the fries to
feed critters, not to eat yourself.
 
Tara wrote:

Since my chickens lay brown eggs that are hard to dye, I went and purchased
two dozen white eggs for the purpose. I have only four eggs left for later,
nephews and nieces got the rest. Egg salad for tomorrow.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
"Omelet" wrote in message
news:o[email protected]...

We do that at some places. But most appetizers are things we can't or won't
eat. Bob's Burgers and Brew does raw veggies with your choice of dressing
for dip. We get Italian but I don't eat the dressing.
 
On Wed, 27 Apr 2011 00:55:30 +0100, Janet wrote:


I'd have a very difficult time believing that UK food labeling
legislation dictates that homemade soup means farming all of ones
ingredients... I see no difference in using produce from the green
grocer, beef from the butcher shop and combining it with tinned tomato
soup and tinned beef stock to make vegetable beef soup instead of
making tomato soup from fresh made tomatoes with beef stock from
scratch. There's hardly a restaurant on the planet that makes soups
totally from scratch anymore... they stopped doing that when kitchen
help ceased being twelve year old indentured slaves and they had to
pay for labor. I make soups totally from scratch at home but they
typically take a full days labor and cost more in ingredients alone
than they can be sold for at any five star eatery. If restaurants
made every dish totally from scratch they'd be out of business within
the week, they'd never make two consecutive weekends. Of course then
again the UK really doesn't have a legitimate cuisine... even their
fish n' chips is no longer made from fresh, nowadays it's all frozen.
 
On Tue, 26 Apr 2011 09:32:11 -0400, Brooklyn1 wrote:


I've never gotten into the habit of making soup out of leftovers. In
fact, it never occurred to me that people even do it until just after
my mother's death when my sister made soup out of the meat we'd made
the day before.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Tue, 26 Apr 2011 17:05:54 +0100, Janet wrote:


Most restaurants here don't talk about anything being house(not home)
made even if it is.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
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