Foodies BS Thread.

It's an omelet that you need to hold your pinky finger out when you eat it!

 

Here for the results.

 

X2

 

We ran out

Test batch.



*Not the same taco, we had some ‘operator errors’ because neither of us checked for burst shoot

 

Y’all are a hoot. Thank you for being supportive

 

Its an omelette that you just throw into a pan and walk away from

 

I'm still on the corned beef kick from last Monday. Made some ruben sliders tonight.

 

Omelette - no milk/cream cooked in a pan stove top

Quiche - egg custard of egg with milk/cream baked in a pastry shell

Frittata - egg custard of egg with milk/cream baked in a pan without a pastry crust

 

Looks fantastic. How'd ya fancy up the mayo?

 

One of these years I need to get into and good at the whole picture thing. I make killer food and crap photos (or no photos).

 

HAHA don't ask me for advice on food photos! I suck at it... maybe hit up @Beef Nachos for some tips and tricks

 

Little heavy on the garlic pea sauce, but I wasn't going to throw it away.

 

Omelette, using what's in the fridge, ham, cheddar, green onion, 3 eggs

I always enjoy a proper French omelette.

 

I don't know how many people don't realize THAT is the proper french. Whatever you got

A lot of the fancy french foods we know today stem from peasant foods.

 

I was thinking a just set egg with two or three ingredients rolled onto the plate.

Not the over cooked and browned eggs loaded with fillings then folded in half.

But yes, you could say, using all of what you've got. Minimal waste.

The connection between fine dining plate and peasant plates can not be ignored.

 

This is one of my favourite cookbook recipe titles

"An elegant presentation of pigs ears"

Braised in veal stock and white wine, dried, stuffed with sauteed sweet breads then breaded and deep fried.

It comes from Richard Onley's excellent Time Life series of books. Richard was an American foodie who went to France and feel in love with French food the first time he has scrambled eggs in France. He ended up very well respected among French chefs for his dedication to French food.

 

I’m getting ingredients ready to someday try baking a bienenstich kuchen (bee sting cake).

i’ve never made anything with yeast before. seems intimidating to me.

 

love me some sweet breads!

 

At school our chef instructor described then as between soft to firm in texture, very mild flavour but take on whatever bold flavour they are cooked with.

I said, so like a carnivore's tofu?

From them on sweet breads we known a carnivore tofu.

 

Strawberry cobbler