Hm.... We English produce some wonderful butter too you know. As for the pan not available in the U.K as far as I can see.
I love the simplicity of a good omelette..... and caring is the best reason for cooking .
Boursin? Specifically Garlic and Fine Herbs: The first time I found that I could accept garlic. Herself served me button mushrooms , stalk removed, stuffed with Boursin .... I loved the crunch of the raw mushrooms and the hit of savouriness. That was back in 1971.....They also produce a variety with black pepper and I see that they have released a Black Truffle and Sea salt version.... I wonder.
At the best part of £8-00 a packet I'll forgo the Terra Chips and use some hand mad crisps, maybe vegetable crisps.
Puzzled by the straining of eggs... does the whole egg go through the strainer? I assume the strands referred to are the cholozas.... that support the yolk in the shell?
The straining retains the chollas in the basket, making for a more tender omelette. It's the extra step that chefs take that the normal people don't. I mean, who wants to wash another item? Chefs do because it makes all the difference in the eating experience.
Thank you for stopping by and do make it with whatever crisps you like.
I am foolishly reading this as my stomach growls in hunger. I am not an official chef in that I have zero formal training but I SO get feeding to show my love and care for others.
As for the pan, now that my kids are out of the house (and I will hide it, if Iain comes over to cook), I can treat myself. Well, when my budget stops trying to strangle me, that is.
Hm.... We English produce some wonderful butter too you know. As for the pan not available in the U.K as far as I can see.
I love the simplicity of a good omelette..... and caring is the best reason for cooking .
Boursin? Specifically Garlic and Fine Herbs: The first time I found that I could accept garlic. Herself served me button mushrooms , stalk removed, stuffed with Boursin .... I loved the crunch of the raw mushrooms and the hit of savouriness. That was back in 1971.....They also produce a variety with black pepper and I see that they have released a Black Truffle and Sea salt version.... I wonder.
At the best part of £8-00 a packet I'll forgo the Terra Chips and use some hand mad crisps, maybe vegetable crisps.
Puzzled by the straining of eggs... does the whole egg go through the strainer? I assume the strands referred to are the cholozas.... that support the yolk in the shell?
If we could find English butter here, David....
The straining retains the chollas in the basket, making for a more tender omelette. It's the extra step that chefs take that the normal people don't. I mean, who wants to wash another item? Chefs do because it makes all the difference in the eating experience.
Thank you for stopping by and do make it with whatever crisps you like.
Re butter...I was teasing..
My mother used to fish out the cholas.... always a bit of a fuss that.
My niece is adamant about them not being anywhere near her eggs.
I am foolishly reading this as my stomach growls in hunger. I am not an official chef in that I have zero formal training but I SO get feeding to show my love and care for others.
As for the pan, now that my kids are out of the house (and I will hide it, if Iain comes over to cook), I can treat myself. Well, when my budget stops trying to strangle me, that is.
Your Christmas and birthday are coming up. Maybe Santa's Sister-In-Law would work her magic. She's the brains behind the firm anyway.
Christmas is four months away and my birthday, eight... Will just have to keep to my cheap for now ;-)
I can't wait to try this. I love a French omelette!
Thank you, Jay! Share your photos, please! If you have questions, just ask, or wait until I'm around in October.