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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
As I was reading i was thinking skirt steak
That fellar is a woman????????
Ummm no. I have a penis. Hahaha!
Wait...are you talking about the subway commercial?
No loin left for breakfast I tried to make the best of it though.
Five egg, bacon red & green omelet with homestyle Kennebec hash browns.
5 egger had to be hard to flip over
6" taping knife is a handy kitchen gadget. Indispensable at times.
No bullets hidden...he is slipping.
Tablecloth made in USA though.
I dont flip my omelets. Fill after the egg is almost fully cooked, add ingredients, cook another minute or so, and slide onto plate. When half is on the plate, flip the rest over. Actually I only fill half the omelet and do this. If you filled it out it may make a mess trying to flip it
Geoffrey Zakarian makes a French omelet in a similar fashion to the video I posted awhile back of Gordon Ramsey’s scrambled eggs technique. Fancy pants.
I add a little cream to the eggs for a perfectly moist and fluffy omelet interior, but, I enjoy the lightly browned (in plenty of butter) exterior, and contrast in flavors it provides. I've tried a lot of different cheese's too, but I always come back to processed cheese for anything eggs.
Scrambled eggs are different story, for me, though. I want em fluffy and tender just like Gordon Ramsey's.
I made an extra brisket meatloaf yesterday just to have leftovers today. I also wanted to take a sandwich to work for lunch tomorrow but gonna have to scratch that.
That is funny right there. I ain't seen fruit in jello since grade school and reunions in the 80's.