Food

[Ryan]

I don't have a very broad range of cooking skills, but I've got omelets down pat. My wife's favorite is a cheddar, spinach, garlic omelet topped with sour cream and sambal, which is my own creation; heavy on the everything. I uploaded a pic of of one these on Christmas, I think. Also, we used to love the occasional Jasper omelet (bacon, cheddar, green olive with pimentos, yellow corn), at the Friendly Toast in Portsmouth, NH. Looks like it's no longer on the menu. Probably one of those better-than-it-sounds things.

[whatmeworry]

Pretty proud of flipping it over without much mess

Yeah, I'm bad at that. I need it up, feel a bit disappointed with myself for a minute, then shove it in my gob.

[whatmeworry]

Never cooked an omelette. I need to expand my egg repertoire tough - need to learn the art of the poach.

Poaching is easy:
Fill a shallow pan (I use a frying pan) with boiling water
Bring back to the boil
Break the eggs in
Leave it boiling for 1 minute
Remove from the heat and leave for 10 minutes
Serve

#Delia

[Der Amf]

Oh you don't know the best little trick for poaching?

[Der Amf]

Actually, two tricks, one hint

[whatmeworry]

.....

[Der Amf]

Hint: don't worry about the white veil wandering off from the yolk - it's only a couple of per cent of the egg, let it go

[Der Amf]

Trick 1 - have the water rotating in the pan when you add the eggs

[Der Amf]

Trick 2 - add a drop of vinegar

[whatmeworry]

Hint: don't worry about the white veil wandering off from the yolk - it's only a couple of per cent of the egg, let it go

I knew the other two, but that's a good one.
Also a nice metaphor for life.