omelet cheeses ... your fave
bragu_DSM 5
16 days ago
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What's your favorite cheese
Comments (67)Love both of those! While I use them mostly for cooking, I always nibble some while grating. Both quite pungent, but not “stinky”, IMO. There are so many cheeses, but my tired mind can't come up with their names, and lists seem to give the ones you can get at a good supermarket, the ones no one's ever heard of which are useless without tasting, and nothing in the middle. Sorry, Rob, for letting you down. It's rather unfortunate that there are so many nutritious vegetables which I can't get past my nose without great force of will, and there are so many funky cheeses whose smells are a problem for the fridge but not for me, and in a land of plenty, cheese is not nutrutionally necessary. I can't remember what it was, but not so long ago I had a bit of a cheese leftover, well wrapped and in the fridge to stop it from maturing much further, and when I opened the fridge, I thought something had died in there! Aired out a little, the cheese was still good, and the fancy filters in the fridge took care of the stench. :) But I can't think of the name of the cheese at all......See MoreDo Your Love Your NonStick Omelet Pan?
Comments (32)Oh, for frittatas! That's different! I've never had a non-stick pan that I liked, so was just reading along for information. I've been on an omelette kick recently. It started as experiments with my DeBuyer carbon steel crepe pans. I didn't think I'd like them for eggs because I have a tendency to wiggle them around in the pan and have the best luck with enamel for that (i.e., there's residue, but the eggs still come out, by and large). People were talking in Appliances about using them for breakfasts, and I didn't think they'd be good for eggs in a fry-up. Sure enough, I tried it, and it could have been worse, but the Le Creuset is a lot better. On the other hand, in doing an experiment regarding my induction, when I was feeling horrid and was looking for a soothing greaseball to eat, I made a grilled egg sandwich using a crepe pan for grilling the sandwich and my blini pan for the egg. That is the best sunnyside up egg I've ever made! It was done in butter, but was totally slidy. Into the sandwich without utensil intervention just like the non-sticks do on TV, same for the sandwich itself, even with the contents running all over the pan. So for grins I tried the crepe pans for omelettes and they're great! Best omelettes I've ever made too. The folding has always been my downfall. The low sides and really really smooth surface make it really easy to get the spatula underneath and flip it over. Also, the sharp angle makes for perfectly round eggs, which looks really cool. :) The only downside is that they don't have lids, and the ones I've been using are only a so-so fit. Getting it done just right on the top is a challenge. Really beautiful omelettes, however. I haven't done it yet, but it occurred to me that it would be really easy to make a frittata by starting it in the one pan and heating the next size up one to flip it into. They make double sided frittata pans to do just that. I wouldn't put these in the dishwasher, but cleaning is just so easy! Right after plating, I run the pan under hot water with a drop of dish liquid, give it a swish with a plant fiber scrubbie if necessary, rinse, pat with towel and put back on the warm element to thoroughly dry. Sounds like a lot, but takes less than 15 seconds. If it looks like it needs it, I'll give it a quick spray of oil for the seasoning too. If it hadn't been for that discussion in Appliances, I'd still be using these mostly for socca, blintz pancakes and other crepeish things. Because they're so smooth--smoother even than enamel--I think they're great for anything one might do on a flattop, as long is it doesn't get scrambled or slosh out of the pan....See MorePotato Frittata or Spanish Omelet
Comments (5)I meant to say "Spanish Tortilla" instead of "Spanish Omelet". I have a Spanish Tortilla recipe from Ann, and that is what I started with. Mine is very similar to hers, except that I cut it in half to make three servings, and I added chilies and cheese plus the sprinkling of thyme. I even sliced the potatoes the same thickness, even though I had not looked at that recipe for a while. Also, I omitted the black pepper, since I used chilies. Ann's recipe is probably similar to Sharon's, and it is also similar to Craig Claiborne's from The New York Times Cookbook, which I received in one of the swaps. Lars...See MoreRECIPE: ziplock omelets
Comments (3)I've heard of that but haven't tried it myself. I'd imagine kids would get a kick out of it. I think I heard something about it not being safe to cook in ziplocks as far as chemicals leaching from the plastic but doubt it's harmful as an occasional thing....See Morecarolb_w_fl_coastal_9b
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