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jim wrote:Sun/Wed are my nights to cook, and lately I've been going to breakfast for dinner on Wed. I've been doing omelettes which taste really good but look like [expletive] and are all falling apart and what not. I have to improve that presentation layer.

Sunday is chilli in the winter, and my chilli ... you can guess ... the best. It is. Not bragging it just is. It's so good that it makes your fart chilli-flavored fart smells and they are mouth watering as well, even when they aren't your own.

I made a big pot of chili for dinner at lunch, and mines the best. We've been doing breakfast for dinner a lot lately also. Don't know why but ive been craving it a lot. Not always the same thing just breakfast food.

jim wrote:Sun/Wed are my nights to cook, and lately I've been going to breakfast for dinner on Wed. I've been doing omelettes which taste really good but look like [expletive] and are all falling apart and what not. I have to improve that presentation layer.

Sunday is chilli in the winter, and my chilli ... you can guess ... the best. It is. Not bragging it just is. It's so good that it makes your fart chilli-flavored fart smells and they are mouth watering as well, even when they aren't your own.

I'd have to see pics to verify if your bragging is warranted. I'll listen to my rare 12 inch remixes while I wait.

jim wrote:I'm just trying to fold the eggs in two over some cheese. It never goes as planned.

You need the right pan. If it's not heavy, the heat will conduct too fast and you'll cook the omelette too fast. If it's not non-stick, you need to be a kitchen ninja--and use a lot of fat--to keep the omelette from sticking and you'll end up butchering it. Eggs are supposed to cook on moderate heat, not high. Slow and steady in a good pan with a touch of heat and technique becomes irrelevant almost. The eggs will set, you can slide them around pretty easily to distribute the uncooked egg down to the pan surface, and you'll be able to fold no problem.

Another little tip to omelettes I've learned is to add a splash of water when you whisk the eggs. As the water heats, it steams, creating a lighter omelette.

33anda3rd wrote:

TimeForGuinness wrote:Owning an "available-on-the-Japanese-tour-only 12-inch of Radiohead remixes" is pretty neat in my book even if it's out all over the place. Kinda like owning VHS/LD original versions of Star Wars, it's neat. If someone uses that to belittle someone else, well, then they're just an [expletive].

I didn't mean people do it to belittle, just to kind of show off a bit. I got this rare record. I have this rare laserdisc. Yeah, same thing, not bad things, just same thing. Instead of showing off a record collection people are showing off places they eat on social media. They're not doing it to belittle, but to prop up their own rep as someone who's interesting.

Oh I didn't think you were talking about belittling, it was more of a general statement...expanding on yours.

jim wrote:I'm just trying to fold the eggs in two over some cheese. It never goes as planned.

low/low-med heat mother [expletive]...makes those eggs easier to control and fluffy like a mother [expletive] cloud.

33anda3rd wrote:

jim wrote:I'm just trying to fold the eggs in two over some cheese. It never goes as planned.

You need the right pan. If it's not heavy, the heat will conduct too fast and you'll cook the omelette too fast. If it's not non-stick, you need to be a kitchen ninja--and use a lot of fat--to keep the omelette from sticking and you'll end up butchering it. Eggs are supposed to cook on moderate heat, not high. Slow and steady in a good pan with a touch of heat and technique becomes irrelevant almost. The eggs will set, you can slide them around pretty easily to distribute the uncooked egg down to the pan surface, and you'll be able to fold no problem.

Another little tip to omelettes I've learned is to add a splash of water when you whisk the eggs. As the water heats, it steams, creating a lighter omelette.

++this.

(I'll try that splash of water, but my technique is pretty solid)

jim wrote:I might not know what stock is, or areola

the areola is the brown part around the nipple

I have one of those trays to cook on.



Mine surprisingly never has fruit anywhere near it.

Sticking isn't the problem, it's when I dump the eggs on the tray thing they just run and get out of control. Then I can't corral them back in and then it's too thin to fold without breaking apart.

I do have one of them heavy mother [expletive] that you could kill someone with, but I can only make one at a time in there.

all you need is the magic bullet