So, NCB, did you eat those shrooms or smoke them? Just wonderin’. /W
Pretty hot today, yknow?
I dig it, man.
Far out
Waiter!
Waiter, I’ll have what that gentlemen is drinking.
Without raisins.
Truly terrible that, but don’t knock apple pie with fresh blackberries in it. Foor of the Gods that is.
ps. there seems to be an American veto on soft boiled eggs in family run Diners. I’ve had soft boiled eggs in a posh restaurant called Absinthe in San Francisco, but no Diner has dared serve me such a dish when I request my Eggs soft boiled, I end up having to have soft poached eggs which just aren’t the same thing. So maybe Americans don’t know how to boil an egg?
Most restaurants don’t, but I sure do. And I have the egg cups and small egg spoons to prove it, too.
You’re right, it’s impossible to get a soft-boiled egg in a restaurant here. I don’t know what the hangup is.
Probably can’t get blood sausage, toad in the hole or other English favorites, either. :rolleyes:
I love my uncle’s apple/raisin stuffing.
It’s the highlight of Thanksgivings and Easters! I was so disappointed when the turkey wasn’t cooking right this past Easter and we had to order in Souvlaki (the only place we could find that was open) just so we could eat before midnight.
Those aren’t raisins; they’re dead flies.
I hate raisins.
Salmonella.
In California, the specific reason is *Uniform Implementation of the Lauren Beth Rudolph Food Safety Act of 1997 (AB 396) *
Restaurants will no longer serve soft-boiled eggs or true caesar dressing (made with raw eggs) unless you beg and plead - in the case of caesar dressing, the law lets them use raw egg if they prepare the dressing tableside so you can watch, and presumably, be an active and knowing participant in the consumption of the raw egg.
Today it’s Glazed Chicken.
Some of the beans are green, and some brown.
A particualrly tiny one is clear…no, that’s a carrot.
The cherry/crumb thingie. WTH is that?
But are runny poached eggs any less likely to contain Salmonella?
carnivourousplant soft boiled eggs require nothing that isn’t allready done in making poached eggs, in fact it just takes one less step not removing the egg first from the shell so :rolleyes: way back at ya. 
I also doubt soft boiled eggs aren’t jsut as American as they are British.
SOFT BOILED EGGS!?
We have laws here against that kind of shit let me tell you.
I do love a good soft boiled egg and buttered toast breakfast on a chilly Autumn or Winter weekend morning tho, but I fix it on my own at home with eggs that I laid myself.
I dunno, I’ve always associated them with the really strange things Britishers eat.
Check out NoClue’s post and tell me they shouldn’t be illegal. 
The FDA recommends that you should cook all eggs until both the white and the yolk are firm to avoid salmonella poisoning. That, of course, means no soft-boiled eggs. Even if the law doesn’t require restaurants to do this, they’re probably afraid of being sued if someone did get food poisoning from eggs that they cooked, so they play it safe. Like diving boards, it’s another casualty of our litigious society.
What’s wrong with soft boiled eggs? I mean, it’s just like your ordinary over easy with the runny yolk, it’s just still in the shell is all. I had them when I was a kid, usually dipped strips of buttered bread in the yolk.
Num.
These days I just make 'em over easy with a runny yolk and slap the thing on a piece of buttered toast and have done with the games.
Eughhh… Hen cum! (apologies to George Carlin)