Putting a little oil in the pasta water does help to keep it from boiling over, a little bit, sometimes. When you have an electric stove there aren't enough choices for heat on the burners to keep it just right.
Gas stoves are a huge fire hazard but man, I wish we had one. They heat up immediately and turn off immediately with a wide range of temps available. Love ‘em!
A few years back I got this bright idea to make stuffed bread using scrambled eggs and bacon. Figured this would make a great loaf just slice and serve. I cook the bacon nice and crisp, then made buttery scrambled eggs, mixed them, then place them in the center on a rolled out pizza dough. I roll the dough with the eggs, pinch the ends, and baked. I don't recall how long I baked it or at what temperature but it came out looking golden brown and beautiful. I slice it (ugh) the dough inside was uncooked doughy. Another one of my creative cooking ideas down the drain. Maybe the eggs should have been dryer, or the dough vented or both, I never tried it again, back to scrambled eggs, bacon, and cheese on a roll or bagel.
I don't know that an egg & bacon calzone is such a failed idea. Traditional calzones include an egg in the stuffing (probably with the ricotta.) I also know that any sauce is on the side after it's baked, not part of the filling. So you may be right about the eggs needing to be drier. You might include some shredded cheddar so the fat adds back some moisture.
I don't believe I described it correctly it didn't come out looking like a calzone I tried to roll it, so when you slice it and look like a spiral, calzone would have been a better idea.
I really enjoy them. It must be an old recipe cuz I remember them as a kid. If I'm remembering correctly my mom got the recipe from a newspaper add.
That has TV Guide or Reader’s Digest written all over it. There were actually some good dishes in those two mags.
You're probably right all the recipes back then came from either Word of Mouth, magazines, or newspapers. My mom never owned a cookbook, all her meals came from her head nothing written seemed very automatic. My daughter wrote a cookbook of her recipes by watching and listening to her explain what she was doing.
Lots of my recipes either came from the weekly food section of the newspaper or from friends. My favorite BBQ recipe is written in a friend's hand on the back of a Montgomery Ward envelope. I probably got that in the late 70s. It would be unforgivable to transcribe it to a recipe card.
After my mother died and I was cleaning out the house, I came upon some of her old recipe books. Almost every recipe started with lard.