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Comment by Thomas Murray on December 10, 2017 at 2:19am

   The only time I use butter is for frying eggs, over easy on a cast iron frying pan. I will NOT use any other pans coated or non coated... it must be cast iron..period. Along with my two eggs are two slices of sour dough bread, toasted, and buttered and never without my companion coffee.

 For whatever reason, eating two eggs for breakfast has a calming effect on me.I did a little research on eggs and found that eggs have certain properties, besides proteins and D,  that enhances a persons well being. I do not have the article but perhaps someday I'll find it again and post it here.

  While we are a it, playing opera helps chickens lay more eggs....

http://www.dailymail.co.uk/news/article-2529844/Bantam-Opera-Farmer...

Comment by Daniel W on December 9, 2017 at 8:24pm

Thomas, thank you for the report!

I use mostly olive oil for cookin, including saute, stir fry, and my morning hash browns and egg.  I do use a fair amont of canola, mainly in breads and frequent popcorn.  Guess I should change that to either coconut or olive oil.  I also use too much butter.

Coconut oil tends to smoke when I make popcorn, but it tastes good anyway.

Comment by Randall Smith on December 9, 2017 at 7:34am

Thanks, Thomas. Interesting article, albeit too technical for me.

I use 3 oils, depending on the situation: olive, canola, and coconut. Don't ask me what the "situations" are! I do know that olive oil "breaks down" when heated above 300 deg. I use it mainly at room temperature. Otherwise, I prefer coconut oil for cooking.

Comment by Thomas Murray on December 8, 2017 at 8:03pm

Hi guys,

I've always used olive oil for cooking and vegetable oil for baking. I thought to post this article link here for anyone using canola oil in their foods.

https://www.nature.com/articles/s41598-017-17373-3

I have never used canola oil but I've heard people use it for salads. Anyways, I hope nobody here is losing their minds over canola oil.

Comment by Idaho Spud on December 8, 2017 at 9:02am

My mother made grilled cheese samiches with mayonnaise, so that's how I've always made them.  She also used margarine, which I still prefer the taste of more than butter.

Comment by Daniel W on December 7, 2017 at 8:27pm

Chris, I put nasturtium leaves into salads.  They have a peppery flavor, quite delicious.  Next year, I should try the flowers.

Many websites now state the secret to a good grilled cheese sandwich is mayonnaise.  Here is a NY Times description.   I  just made one as follows:

Preheat skillet on medium heat.

Spread butter on one side of two slices of bread.  Place butter side down.

Let brown slightly.  The spread mayonnaise on other side, place in skillet mayo side down.  Place slice of cheese on each slice.  i used pepper jack.

When cheese is soft, fold one over onto the other.  Press down a little with spatula. It's done.

I thought this was very good.  The last time I made a grilled cheese, it didn't come out as good, so maybe this is a better way.  But my dad used to make them, using margarine, and those were good too.

Comment by Plinius on December 7, 2017 at 6:35am

I put nasturtium flowers in salads, they taste good and look good.

Comment by Daniel W on December 6, 2017 at 12:47pm

The Up To Date Sandwich Book, published 1909.  This was fun reading.  I didn't know they had mayonnaise back then.  The egg sandwiches are about the same as I make.  Nasturtium flower sandwich?  Horseradish sandwich?  Will have to try them!  Link is below.  Eventually, I will run out of new old things on that site.

public domain review

Comment by Idaho Spud on December 6, 2017 at 8:50am

Pizza is my 2nd favorite food, except for one kind.  I love Canadian Bacon, but add pineapple to it and my taster says "no way!"

Comment by Randall Smith on December 6, 2017 at 7:20am

Yes, the pizza looks delicious! I took the border crust off some pizza slices (not home made) I had in the freezer to dip in my lentil soup/stew last night. The stew had carrots, sprouts, tomatoes, onions and lots of seasonings.

 

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