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Jul. 2nd, 2005 09:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chhotiiToday we had a little seminar on the subject of making omelettes.
Rich always wants to eat brunch at Vic's Waffle House, or similar, at every possible opportunity. Vic's makes excellent waffles. Problem is, if I am to ever wear my lovely $300 suit from Lord and Taylor's again, I had better avoid eating things like waffles. (I have lost enough that it is now possible to button the suit-- yay!-- but I look like an overstuffed sausage in it, making the cloth pucker up in strange ways because I'm still a couple sizes too fat for the suit-- boo!) Waffles: huge slabs of nutrition-sparse heavy carbohydrates, slathered in more fat and more sugar. So I've been trying to stick to healthier stuff when eating there, like the broccoli and cheese omelette. Yes, lots of calories in the omelette, but lots of protein too, and if I eat a high-protein meal like that, I should stay full longer than if I eat a plateful of flour, sugar, and maple syrup.
Problem is, the omelettes at Vic's suck. Dense egg-y masses wrapped around soupy puddles of melted American cheese and bits of freezer-burned broccoli stems. This morning I rebelled, proclaiming that surely I could make a far better omelette than Vic's.
Turns out, I had forgotten an important step in the omelette-making process, so the first 2 omelettes I made sucked. Then Rich made me an omlette to show me how it is done, and it was amazing-- the texture of the egg was excellent. Then I made another omelette to practice the technique he demonstrated, and it was probably pretty good (Rich ate it). It was better than VIc's, at least, I'm sure. And I'm sure that with practice, I'll be making really delightful omelettes RSN. Which is good: it's a quick protein dish, and a good way to use up various lurking fridge denizens.
No matter how good the omelette is, I still like to dab a bit of hot salsa on it. Not to obliterate the taste, but I think that something so overwhelmingly eggy needs a bit of something acidic to balance it out.
Rich always wants to eat brunch at Vic's Waffle House, or similar, at every possible opportunity. Vic's makes excellent waffles. Problem is, if I am to ever wear my lovely $300 suit from Lord and Taylor's again, I had better avoid eating things like waffles. (I have lost enough that it is now possible to button the suit-- yay!-- but I look like an overstuffed sausage in it, making the cloth pucker up in strange ways because I'm still a couple sizes too fat for the suit-- boo!) Waffles: huge slabs of nutrition-sparse heavy carbohydrates, slathered in more fat and more sugar. So I've been trying to stick to healthier stuff when eating there, like the broccoli and cheese omelette. Yes, lots of calories in the omelette, but lots of protein too, and if I eat a high-protein meal like that, I should stay full longer than if I eat a plateful of flour, sugar, and maple syrup.
Problem is, the omelettes at Vic's suck. Dense egg-y masses wrapped around soupy puddles of melted American cheese and bits of freezer-burned broccoli stems. This morning I rebelled, proclaiming that surely I could make a far better omelette than Vic's.
Turns out, I had forgotten an important step in the omelette-making process, so the first 2 omelettes I made sucked. Then Rich made me an omlette to show me how it is done, and it was amazing-- the texture of the egg was excellent. Then I made another omelette to practice the technique he demonstrated, and it was probably pretty good (Rich ate it). It was better than VIc's, at least, I'm sure. And I'm sure that with practice, I'll be making really delightful omelettes RSN. Which is good: it's a quick protein dish, and a good way to use up various lurking fridge denizens.
No matter how good the omelette is, I still like to dab a bit of hot salsa on it. Not to obliterate the taste, but I think that something so overwhelmingly eggy needs a bit of something acidic to balance it out.
