Topic: HOW DO YOU LIKE THEM EGG ROLLS, MR. GOLDSTONE? (Read 33792 times)

td · « **Reply #210 on:** March 31, 2008, 06:41:48 PM »

Quote from: TCB on March 31, 2008, 06:38:12 PM

Just what I need is you yelling at me. So far, my ears were the only place that didn't hurt!

When I am closer to you, there'll be no need to yell. . .just whisper dolce far niente, of course. . .

S. Woody White · « **Reply #211 on:** March 31, 2008, 06:44:16 PM »

Quote from: Matt H. on March 31, 2008, 02:15:25 PM

I skimmed through today's AS THE WORLD TURNS. Luke and Noah were on, and seems clear now that Ameera will be causing problems because, as I predicted, she wants a real marriage. What do you want to bet Noah gets seduced and Ammera gets pregnant?

On second thought, what I was thinking is too risque for this site.

TCB · « **Reply #212 on:** March 31, 2008, 06:47:43 PM »

Quote from: td on March 31, 2008, 05:51:11 PM

For the YouTubers amongst us, here are some classics from past Monster Bashes:
http://www.youtube.com/watch?v=gP9Mt9sl_R0

That looks fun. I am surprised that Mr. Barnum hasn't attended.

TCB · « **Reply #213 on:** March 31, 2008, 06:50:09 PM »

Quote from: singdaw on March 31, 2008, 05:58:46 PM

DR TCB - Thinking of you, and sending you many many hugs.

Thank you, Mr. Coleslaw.

TCB · « **Reply #214 on:** March 31, 2008, 06:51:27 PM »

Quote from: Jane on March 31, 2008, 06:11:47 PM

I wish I could take Sherlock to snuggle & give you kisses.

I would love that. Angel and Nicky, not so much.

S. Woody White · « **Reply #215 on:** March 31, 2008, 06:52:10 PM »

((((((TCB))))))

TCB · « **Reply #216 on:** March 31, 2008, 06:52:57 PM »

Quote from: S. Woody White on March 31, 2008, 06:52:10 PM

((((((TCB))))))

Thanks, Woody.

TCB · « **Reply #217 on:** March 31, 2008, 06:54:43 PM »

Sherlock AND Miss Dixie Bell. My kids would kick me out on my ear.

S. Woody White · « **Reply #218 on:** March 31, 2008, 06:54:52 PM »

I've never used lemongrass before. But I couldn't resist picking up a little while we were shopping for dinner.

So, I'm going to chop me up some lemongrass real fine, use it to flavor the poaching liquid for the chicken breasts, and then use the poaching liquid to cook the rice in.

We shall see how this tastes. Or mouth how this tastes, which is more accurate but doesn't sound quite as polite.

JoseSPiano · « **Reply #219 on:** March 31, 2008, 07:20:44 PM »

Good Evening!

After my auditions were done, I ran a few errands in midtown, and then headed to the Time-Warner Center to have dinner at Landmarc. My friend, Michael, joined me there, and we both ended up having their amazing burger. -And I treated myself to a pint of Stella Artois too.

The burger, as always, was great, however... It seems they've started charging for all of the add-ons - they only used to charge for the cheese and bacon. Tonight, when the bill came, we noticed separate charges for the mushrooms and the sauteed onions. I also asked for small cup of the bernaise sauce - which used to come automatically with the burgers - and the charge for that was $4.00! Hmm... It was my first time ordering the burger at dinner time, so maybe they do things differently at dinner. I dunno. Our waitress was also a bit stand-offish tonight too. At first, I was thinking my familiarity with their menu and the usual order of business may have put her on the "defensive", but after a while, I realized she just didn't want to be there. -She didn't even leave the complimentary caramels with check - like was done by the waitress who covered the three tables next to us. It was the first time in a long time I had actually left an "true" 15% tip.

*Thankfully, my favorite bartender, Amy, was tending bar tonight, and she gave me and Michael a handful of caramels on the way out. :-)

JoseSPiano · « **Reply #220 on:** March 31, 2008, 07:22:02 PM »

{{{{{DR TCB}}}}}

~~~~~HEALING~~~~~
~~~~~VIBES~~~~~

JoseSPiano · « **Reply #221 on:** March 31, 2008, 07:23:01 PM »

Quote from: Jane on March 31, 2008, 04:18:44 PM

I finally went to the PitaPit for a Falafel. It will be a long, long time before I go there again.

Well... The one down in the West Village shuttered a few months ago... $:-\$

JoseSPiano · « **Reply #222 on:** March 31, 2008, 07:25:52 PM »

Quote from: td on March 31, 2008, 05:48:11 PM

I might be headed for NYC after the Monster Bash late in June.
My pal Al and his DSO, Gary, will be attending the Bash and heading to the Apple immediately following the Bash.
On their list of shows to see are WICKED (because I took Al to see it and he loves it and wants to share it with Gary), MARY POPPINS, SPAMALOT, A CATERED AFFAIR, CURTAINS and YOUNG FRANKENSTEIN (which I have warned him about).
IF I come, I want to see SOUTH PACIFIC. I have been listening to the Philip Quast/Lauren Kennedy recording a lot lately.
IF I come, I want to also see all the DRs who reside in the area at some point in time!

OH! DR td in NYC!!! OOOHHH!!!!

*Just remember that Curtains is closing June 29, so...

JoseSPiano · « **Reply #223 on:** March 31, 2008, 07:30:22 PM »

And speaking of Curtains... I owe a big Thank You to Mr. Kander. My parents and a "long lost"(?) cousin are coming to NYC this Wednesday for the day, and they wanted to see a show. Well, at first they were thinking of seeing something in the evening, but then they decided on a matinee at the last minute. Of course, my Mom thinks that I can get tickets for anything here in NYC at anytime, well.... Since that's only partially true

, I contacted Mr. Kander this morning about securing some house seats for this Wednesday's matinee of Curtains... And just an hour and a half later, I had the confirmation in my e-mailbox. Thank You, John!

*Hopefully, I'll be done with the Chorus Call I'm playing that day by the time the show lets out. I advised them that it's probably best to take a later bus back to Atlantic City, after rush hour, so I should be able to spend more than 20 minutes with them during this trip. -And I get to meet my "long lost" - one of my Mom's usual exaggerations - cousin too.

JoseSPiano · « **Reply #224 on:** March 31, 2008, 07:33:12 PM »

Quote from: S. Woody White on March 31, 2008, 06:54:52 PM

I've never used lemongrass before. But I couldn't resist picking up a little while we were shopping for dinner.

So, I'm going to chop me up some lemongrass real fine, use it to flavor the poaching liquid for the chicken breasts, and then use the poaching liquid to cook the rice in.

We shall see how this tastes. Or mouth how this tastes, which is more accurate but doesn't sound quite as polite.

DR SWW - If you're just going to use the lemongrass to perfume/flavor your poaching liquid, I'd suggest just cutting a few lengths of it - two inch segments should work well - and then just giving them a good smack with the side of a knife, give it a good "bruise" to release the oils. By finely chopping it, you may end up with too much lemongrass flavor. *You'll also avoid that "lemongrass grit" which I know some people don't mind, but I do. That's a lot of fiber.

JoseSPiano · « **Reply #225 on:** March 31, 2008, 07:35:10 PM »

Quote from: td on March 31, 2008, 06:41:48 PM

When I am closer to you, there'll be no need to yell. . .just whisper dolce far niente, of course. . .

-Just don't forget the surgical masks!

JoseSPiano · « **Reply #226 on:** March 31, 2008, 07:39:33 PM »

And it appears that I'll be having quite the culture-filled week this week... It looks like I'm seeing South Pacific tomorrow night. Then the Russian baritone, Dmitri Hvorostovsky in recital on Thursday night at Carnegie Hall. Then the American tenor, Joseph Kaiser in recital at Carnegie's Weill Hall on Friday. -And I think the New York Philharmonic this weekend too!

JoseSPiano · « **Reply #227 on:** March 31, 2008, 07:40:25 PM »

Hmm... I wonder if DR MBarnum would appreciate Mr. Hvorostovsky's talents?

JoseSPiano · « **Reply #228 on:** March 31, 2008, 07:42:26 PM »

Although, Joseph Kaiser may also have some appeal too...

TCB · « **Reply #229 on:** March 31, 2008, 08:03:53 PM »

Quote from: JoseSPiano on March 31, 2008, 07:22:02 PM

{{{{{DR TCB}}}}}

~~~~~HEALING~~~~~
~~~~~VIBES~~~~~

Thank you, Jose.

Jennifer · « **Reply #230 on:** March 31, 2008, 08:15:31 PM »

I have a question for the HHW food experts.

Here we have something called Orange Julep. I think you have something similar called Orange Julius.

I love this and found a recipe that says to use 3 tablespoons of egg white or egg substitute.

I thought that meant to just use the egg whites of an egg.

But when i look more closely it says "use pasteurized egg whites found packaged in your supermarket or just use egg substitute".

Does anyone know what those two things are and if they are the same as using regular egg whites?

Also, is it safe to use raw egg whites in a cold drink (i've never eaten raw eggs before).

Thanks.

Jennifer · « **Reply #231 on:** March 31, 2008, 08:19:57 PM »

Vibes for DR TCB. ~~~~~~~~~~~~~~`

I hope your check arrives, your back feels better, and the MRSA departs!

Ginny · « **Reply #232 on:** March 31, 2008, 08:24:18 PM »

Heigh ho, after my fun 5 days in Minneapolis and 2 relaxing days here at home, tomorrow is the start of a new work week for me, so

'night!

Jane · « **Reply #233 on:** March 31, 2008, 08:26:33 PM »

Orange Julius is made from a powder mix of some sort. I'm sure it means you need a pasteurized dried egg white powder

Our home made version, which I'm sure is more fattening but oh so good:

In a blender layer ice, orange juice, vanilla ice cream, vanilla and blend.

Jane · « **Reply #234 on:** March 31, 2008, 08:27:21 PM »

DR Jennifer, I don't enjoy a raw egg in my Orange Juilius-yuck.

'night

JoseSPiano · « **Reply #235 on:** March 31, 2008, 08:27:31 PM »

Quote from: Jennifer on March 31, 2008, 08:15:31 PM

I have a question for the HHW food experts.

Here we have something called Orange Julep. I think you have something similar called Orange Julius.

I love this and found a recipe that says to use 3 tablespoons of egg white or egg substitute.

I thought that meant to just use the egg whites of an egg.

But when i look more closely it says "use pasteurized egg whites found packaged in your supermarket or just use egg substitute".

Does anyone know what those two things are and if they are the same as using regular egg whites?

Also, is it safe to use raw egg whites in a cold drink (i've never eaten raw eggs before).

Thanks.

Dr Jennifer - If "egg safety" is not a concern in your area, then using "regular" egg whites is fine. However, pasteurized eggs (still in the shell) are now available in the supermarkets - although at a premium price. Egg substitutes are primarily made from egg whites - with color added to give that egg-yolky color.

You could also used reconstituted powdered egg whites. In fact, I've seen "imitation" Orange Julius/Julep recipes that call for adding powdered egg whites directly to the orange juice before blending.

Note that the egg whites just contribute to the texture/viscosity of the finished product, they do not - and should not - add any flavor. -Oh, and they also up the protein content of the drink.

JoseSPiano · « **Reply #236 on:** March 31, 2008, 08:28:56 PM »

Now... Didn't Orange Julius's used to come out of a sort-serve type of machine? Or was that a different type of OJ product?

JoseSPiano · « **Reply #237 on:** March 31, 2008, 08:44:38 PM »

And today's Musical Giggle has been provided by the "tango" rendition of The Police classic, "Roxanne".

JoseSPiano · « **Reply #238 on:** March 31, 2008, 08:48:19 PM »

*For a listing of 216 cocktails that use raw egg whites as part of their mixology, just CLICK HERE.

**Or you may have to enter "egg white"in their search box.

DearReaderLaura · « **Reply #239 on:** March 31, 2008, 08:51:06 PM »

I have never had an orange julius. As a kid I always thought it sounded gross.

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Author Topic: HOW DO YOU LIKE THEM EGG ROLLS, MR. GOLDSTONE? (Read 33792 times)