Re: rant: fine dining
Posted: February 19 15, 4:33 pm
'Tis the theme of the day.Jocephus wrote:i bet someone will disagree
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rant: fine dining
Page 64 of 127
Re: rant: fine dining
Posted: February 19 15, 4:48 pm
You are high maintenance.TimeForGuinness wrote:I like over-medium, and that's a tricky little [expletive] to master...I almost got it down.
Re: rant: fine dining
Posted: February 20 15, 4:17 am
What about a frittata?
Re: rant: fine dining
Posted: February 20 15, 9:25 am
I knew I didn't like a frittata before I googled it and saw a picture. That looks like something out of one of my families disgusting recipes. In fact, minus the candy corn, I think I have seen that at family cookouts.
Re: rant: fine dining
Posted: February 20 15, 10:38 am
Scrambled eggs are not flipped. They don't set. You are constantly stirring them, and adding copious amounts of butter, to get the proper small curd and silky texture. That's the according-to-Hoyle (or old French guys) way to make scrambled eggs, which are completely different than an omelette. Ideally you're doing them in a double-boiler to keep the heat low. They're creamy and curd-y, an omelette is fluffy. You can't umbrella the two things.AWvsCBsteeeerike3 wrote:You all make it too complicated. For omelettes and/or scrambled eggs:
Step 1: Turn on stove and add butter plus whatever fixins you want (ham, onions, peppers, jalapenos, etc)
Step 2: Break eggs & put in mixing bowl
Step 3: Scramble. (optional, add in water/milk/salt/pepper/whatever spices you want.)
Step 4: Add eggs to pan and cook halfway then flip (omelette) or just scramble it even more so it looks like it's cooking evenly (much easier).
Step 5: Cook so eggs are mostly cooked to your liking and add cheese if desired.
Step 6: (For omelettes only) Fold.
And, there you have it. The main differences (read, none)
Re: rant: fine dining
Posted: February 20 15, 10:47 am
James Beard Award semifinalists were announced earlier this week. Anyone ate at any of the places nominated? Noticed several STL and Chicago semi finalists.
http://www.jamesbeard.org
http://www.jamesbeard.org
Re: rant: fine dining
Posted: February 20 15, 11:01 am
There are a couple head-scratchers but for the most part the Chicago ones are good. If you were to come to town for a week and hit all the spots nominated under Best Chef: Great Lakes you would have done really well.
Re: rant: fine dining
Posted: February 20 15, 11:02 am
I don't like butter in my scrambled eggs. I just like taking the eggs and scrambling them.
Re: rant: fine dining
Posted: February 20 15, 11:04 am
So, what's the difference? They're both scrambled eggs cooked. If you add more butter and push it instead of flip it that's scrambled and completely different than not adding butter and flipping it? Sounds made up. Plus, that's not even how the french cook their eggs.
Maybe a better question would be, what do you call it when someone breaks two eggs, scrambles them, adds them to a pan until cooked? Because it seems you're saying they're not scrambled eggs.
Maybe a better question would be, what do you call it when someone breaks two eggs, scrambles them, adds them to a pan until cooked? Because it seems you're saying they're not scrambled eggs.