Tropicalsenior

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.

Just thought that I would share this, And wish everyone a Merry Christmas.

It's gotten a little better but in the past, all we could get was the tops. I asked somebody in the Farmers Market why they never sold the white part of the onion and they said that they cut off the top and then the bottom grew out again so they could cut it off and sell It again. Quite a few years ago there was a man in the market that sold the tops of chives and I talked to him into bringing me several bunches with roots on them. I took them home and planted them and had a nice little chive patch for about 7 years until we got too much rain one year and it just drowned them. That's okay, I can't use them now anyway.

Since we're talking about master stock here, it's in a completely different category than forever soup and, yes, you can State the age by the time that you have had it going. It's richness depends on how often that you use it. The Chinese do not keep it simmering constantly. I wish that @liuzhou would weigh in and let us know how the Chinese preserve it between uses. I have a jar of shabu-shabu sauce base in my refrigerator that I have had going for almost 20 years. I learned it from a Japanese woman in Seattle. It is crushed garlic and crushed limes cut in half covered in soy sauce. I replenish the soy sauce as I use it and replace the garlic and lime about every 5 years. I use it as a base for dip for potstickers and in some sauces that I make. It has an indescribably rich flavor that just seems to get better all the time.

The recipe sounds good and with your adaptations it sounds even better. It does have two teaspoons of sugar at the end that it does not account for. Do you put in additional sugar or just ignore the discrepancy?

That's what I use, too. Garlic powder, especially here in the tropics just turns into nasty clumps.

That sounds like my late husband. I always said that when he got loose in the kitchen, it took an act of Congress to clean up after him.

I seem to use my FP for breadcrumbs most of the time. I make my own bread and it just kills me to see any of the bread get moldy. Also I like my bread crumbs to be quite coarse, more like panko. I sift out the finer ones and use them to coat cake pans instead of flour. I find that the cakes don't stick as much.