Ben Collver wrote to Dave Drum <=-
Even if I don't win or get published it's still good grub. I made it for my kid brother's 78th this past Sunday. Only fair. He and Ms. Vicky are the donors of my casserole crockpot one fine holiday season.
That sounds like a sweet arrangement. I mostly cook for myself but
once in a while i am a guest of more than one good cook who considers
it a fair trade that they do the cooking and i do the dishes. I think it's fair too!
Cooking is a *lot* more fun if I don't gots to clean up after myself.
Between Tasty Home and Noo Yawk Times cooking section I may never run
out of recipes.
When it comes to ebooks and recipes the Internet has am embarassment of riches. Without the Internet, is there one cookbook you'd want to have for a reference? I imagine that a 3-ring binder of "tried & true"
recipes might be the ticket. I used to treat Deborah Madison's
Vegetarian Cooking For Everyone as my general go-to cookbook.
Oh, Godfrey Daniel, you ask a question with NO EASY ANSWERS. Before I
got all confuserised my go-to cookery tomes were the plaid covered BH&G cookbook, New York Times cookbook from the Craig Claiborne/Mark Bittman
era and Joy of Cooking. But, I had a whole shelf (or more) of cookery
volumes - from church lady/women's club stuff to a 1985 copy of
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Parisian Omelette w/Cheese
Categories: Five, Eggs, Cheese
Yield: 1 serving
3 lg Eggs
Salt & freshly ground
- white or black pepper
1 tb (15 g) unsalted butter
1 oz (30g) grated cheese; such as
- GruyEre, Cheddar, or
- Emental (Swiss)
In a medium bowl, beat eggs with a disposable plastic or
reusable wooden fork just until last traces of white are
mixed in; season with salt and pepper.
In a perfectly unscratched 8-inch nonstick skillet, melt
butter, swirling over moderate heat, until fully melted
and foamy but not browned. Add eggs and stir rapidly
with fork, tines up, while shaking pan to agitate eggs;
make sure to move fork all around pan to break up curds
and scrape them from bottom of skillet as they form.
Stop stirring as soon as eggs are very softly scrambled
and creamy (but still loose enough to come together into
a single mass), 1 to 2 minutes.
Using fork, gently spread egg in an even layer around
skillet and scrape down any wispy bits around the edges.
Scatter cheese all over egg. The top surface should be
loose and creamy, but if it looks too liquid and raw,
cook undisturbed for another few seconds. (If it still
flows, you can swirl skillet to send loose egg to the
edges, where it will set more quickly.)
Remove from heat, tilt skillet up by its handle, and,
using fork, gently roll omelette down over itself until
it is nearly folded in half. Using fork, push omelette
to edge of skillet so that lower edge of egg begins to
just barely overhang; use fork to fold overhanging edge
of egg up, closing the omelette.
Hold skillet right over plate and turn omelette out onto
it. It should be almond- or cigar-shaped, with the seam
on bottom; if it's not, lay a clean kitchen towel over
it and use your hands to adjust its shape and position,
then remove towel. Serve. (To make another omelette,
wipe any eggy bits out of skillet and repeat.)
Larousse Gastronomique by Prosper Montagné.
RECIPE FROM:
https://www.seriouseats.com
Uncle Dirty Dave's Archives
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