Tropicalsenior

If he took care of his egg pans and didn't scratch them up with that damn fork they wouldn't stick in the first place and he wouldn't have to bang them with his wrist.

When I say it goes bad. I am talking about my clone version that I make. I wouldn't trust that for 19 years.

Damn, I threw out my bottle that I bought in Colorado and it was only 5 years old.

And all this time I thought it was strictly West Coast. The last bottle that I bought was in Colorado Springs, Colorado. As I said, I first came across it in Montana where they use it on everything. The restaurant that I worked in bought it in five gallon tubs and put it in every sauce and every dressing that they made. If I remember right, they even put it in sauerkraut salad which to me was totally disgusting. I get hungry for it every once in awhile and since I can't buy it, I found a recipe that is close, but no cigars. My problem is that I don't use it up before it goes bad. Maybe I need to make sauerkraut salad.

Sounds like a great idea but it is currently unavailable. Oh, but they do have this one but then again, there's that one catch about shipping it to Costa Rica. $13.99 $23.78 Shipping & Import Fees Deposit to Costa Rica

What is Durkee Sauce? That is the question that @Smithy asked in the lunch thread today, and I was wondering if anybody but me has ever been addicted to this stuff. I first got introduced to it when I lived in Montana and it was ubiquitous. Everyone used it and just called it Durkees. In Butte, you couldn't eat a John's Pork Chop Sandwich without Durkees. You had to have Durkees to make sweet potato salad. I've even seen people put Durkees on their pasties. I always thought that it was a West Coast thing until I read this article about the history of Durkee Sauce. Of course, when I came down here it's completely unavailable so I had to learn to make my own. As @Steve Irby says, sometimes it just gets shoved to the back of the fridge so I was wondering if anybody else had dressings or other things that they make with it. Any suggestions would be appreciated.

I use a soft silicone spatula now but before they had those I always just cooked it lightly on one side, flipped it and then used wrist action to roll it onto a plate. Sorry, Jacques. If you want to cook in my kitchen, you bring your own egg pans.

As I said, I am talking about restaurant situations and I have spent too many hours tempering egg pans to risk even the tiniest scratch. There are two things in the kitchen that I am completely anal about and those are my knives and my egg pans. There's nothing worse than getting your rhythm going and then having an egg pan that sticks. Fortunately, today most restaurants use Teflon but I remember the "good old days" when you had to protect them like they were gold or you spent hours tempering them all over again.

I still use the classic egg pans. I have two small tempered steel and two larger non-stick omelette pans. I don't use the fork because I have made so many that with just a flip of the wrist I can get them to curl perfectly. But I do realize that not everybody has the ability or wants to put in the hours of practice necessary to learn.

That may be good and well for teaching a home cook how to make an omelet but since we started out talking about restaurant eggs that is a situation that you would not see in a restaurant. First, the shape of the egg pan is wrong. Egg pans have totally sloping sides. Second, I would have scalped anyone that came near my egg pans with a fork, in fact I still would.

Beautiful images. I'm always amazed at the strength of the Israeli people and their ability to create such beauty in such a barren and turbulent place. I wish you peace and safety and I look forward to all your wonderful contributions in the coming year.

That was all theater. All you need is a good egg pan and with a quick flip of the wrist it rolls right out. Anyone that has worked the breakfast line knows that if you whacked it with your wrist every time you made an omelet, you would be crippled in no time flat.

I don't care who makes it, I just do not like the taste of eggs that are browned. To me they are overcooked. But, to each his own. Thank you for the video. It was interesting.

I've got you beat. I could put in all that other stuff that you don't have, but I just can't put in the onions. And I love French onion soup.

That's very possible. The people in the South talk about onion sandwiches with just a big thick slice of onion. Except for the Walla Walla onions that we used to get, I can't imagine using any onions that I have had for onion sandwiches. They would take the top of your head off.

If one were to go to a hundred different restaurants and order an omelette, one would get a hundred different types of omelets all dependent on who was cooking that day. That's why I never order an omelette in a restaurant.

Perfect! Not one touch of brown.

I agree completely. Those that we made were like some sort of a bastard souffle. I want an omelette to look like an omelet.

When I worked the breakfast line in a large restaurant, on weekends we always beat the eggs the day before and stored them just as part of our setup for the busiest days of the week. Not because it made fluffier eggs. And we never salted eggs before they went out to the customer. We always strained the eggs but it was to catch any bits of eggshell not because it made them fluffier. One small restaurant that I worked in specialized in fluffy omelets. We beat the living daylights out of them and then finished them on the griddle under a lid. They then had to be served to the customer within one minute or they completely collapsed. They were impressive but a real PIA. As I said before, we never salted eggs before they went out to the customer. In those days we didn't have Teflon egg pans and any salt in the eggs could have damaged the tempering.

I vaguely remember my grandfather calling the first ones fresh onions because he would pull them from the ground during the growing season. The second kind he would let dry in the field so that the skins hardened. They could then be stored through the winter. He called these fall onions. They were the same variety but the only difference was in the harvest time.

Not unless you can find a donkey in there, too.

For some men that I can think of, that would be a perfect size.

Oh yeah. He is there. I can see him.

It sure is. I don't know how long ago she first showed it but that's how long I've been making it. For a quick easy side, it can't be beat.

It was just Carlos and me for dinner so I made a very small tourtière. Despite the fact that I hate to make pie crust and it fights me every step of the way into the pie plate, it turned out nice and flaky and the pie was great. I used @Ann_T's recipe for the most part. Thank you, Ann. I served it with mushroom gravy, avocado, and a simple baked tomato recipe from Julia Child that I have made for years. And I just want to say to everyone.