I have moved this blog back to its original location, on Tumblr: killeromelets.tumblr.com
Thanks for following!
I have moved this blog back to its original location, on Tumblr: killeromelets.tumblr.com
Thanks for following!
so this past weekend I went to G.I. Joe Convention with work. started talking to the JOE director of design and of course, the blog came up. he was pretty interested to hear about it, but I told him that I haven’t updated in a really long time – I almost felt bad. for myself I mean. I created this blog, and this brand, and let it go to waste. I used to really enjoy this, but sadly, after sitting in front of a computer all day at work, it became more of a chore than anything.
I think the way to upkeep this blog is simply to put so much pressure on myself to post so lengthy, and so frequently. so for now on, just pictures and ingredients via my iPhone. using my regular camera and transferring them is a pain, and let’s face it – it’s all about the visuals.
so here we go – I’m back. I said it. omeleting and blogging. of course, if you have any submissions, feel free to send those my way (preferably via twitter – @killeromelets)
this said, this one goes to you Pagano.
in this one: onions, garlic, mushrooms, spinach, some epic dried meat I brought back from Vancouver, cheese
i know i haven’t posted in a minute, but i have been busy with work. i promise i will update soon. i have made a few omelets in recent history, but i literally just haven’t had anytime to update them — my life is hectic. for now, chew on this gem i found: http://www.holytaco.com/25-egg-sharpie-faces
when i was looking for new ideas for an omelet, i went to my usual place to find inspiration — the freezer. what i found was some fish, and french fries, it seemed almost too perfect — my meal had come to me! and i thought “oh great, a fish omelet — what a novel idea!” — nope. sadly after i made this omelet i did a little internet research and fish/seafood omelets have been around the block for a while now – oh well. however, i do take credit for adding the tartar sauce and french fries, which will be discussed shortly.
so lets discuss the tartar sauce and french fries. the tartar sauce: put way too much — good idea, but a little over kill (i tend to have problems with condiment proportions). the fries: baked, so they weren’t as delicious as possible — a bit dry. however, i did like putting the fries in the omelet — it reminded me of a fat sandwich.
i decided to use talapia, a light/flakey fish which cooks quickly and breaks rather nicely. it’s not like i had a wide variety of fish to choose from, but this happened to work out well. regarding the wrap: i was patient and really let the eggs sit and cook over the wrap — making it much more consolidated, thus making it easier to flip and fold which is essential for an omelet with a lot of bulky items in it.
as far as tastes goes, it was probably a 6.8/10 – i think the tartar sauce/frie issue really just overpowered the real potential for this omelet. i think i would be willing to try another seafood omelet, but something would need to change — it didn’t have any wow-factor this time. oh well, there is always next time.
the saying goes: “the apple doesn’t fall far from the tree.” ah, a great quote: simple, makes sense, and is usable in many practical contexts. however, this thought is incomplete. every time this phrase is used, people neglect to consider the apples post-fall. people feel is more important to recognize a now fruitless tree, and ONE apple that has fallen relatively closely to said tree — people give no regard to the already-fallen apples that are now laying under the tree, as a whole. the question we must ask ourselves: what is the symbolism of the all of the apples, not relating to their proximity to the tree, but to each other?
…just a little philosophy to get you ready for my bro’s killer omelet.
umm, ok, so… my brother, Dave, made himself a fine meal. word. here’s what he got to say ’bout it:
Description: A late night at work, and had nothing precooked at home and all the good sandwich places didn’t seem reasonable, so the next best option was breakfast.
-x3 Extra large eggs
-Australian cheddar cheese (it seemed like a good idea)
Evaluation: It was delicious since I was pretty hungry, and you cant go wrong with breakfast for dinner. The australian cheddar tasted weird by itself, but it was good melted in the omelet. Toast is always good, especially with melted butter and jam.
Final Opinions:I need to work on my omelet making skills, but it was still pretty good
after Dave sent this to me, we had a little chat online regarding his cheese choice — Australian Cheddar. he said:
“you know how you shouldn’t drive when you’re tired, the same applies when buying cheese”
i guess that means, don’t buy Australian Cheddar.
Dave: good work dude! thanks for the submission — if any of you out there have made an omelet and want me to post it, send your submissions to email@example.com. please include a description, pic(s), and some sort of evaluation. thanks!
let me first say: alliteration is awesome
originally, this was called the OG Omelet (which, if you go through past posts, all the way in the beginning, is this omelet minus the turkey bacon) but, i had turkey bacon, so i used it. this is the omelet that “started it all”. so a little back story: my mom was on some sort of crazy diet, my dad was into frozen dinners, i had to fend for myself. i was relying on frozen burritos and turkey sandwiches for most of my meals. out of some stroke of GENIUS i decided to put all it in an omelet and a few omelets later my homie Danielle said i should make a blog out of it. so here we are. in any case, this is the OG Omelet, with a lil’ somethin’ somethin’.
the fact is that this is my go-to omelet. i have never made an omelet with this combo that hasn’t been stellar. the flavors mix almost too well, and now with the turkey bacon combined with the mesquite (a type of smoke flavor) turkey, it just makes it that much heartier. the salty, the spicy, the subtle garlic kick, the hot sauce plus the beany-ness — it is like a finely woven sweater. i wish i had more to say about this omelet, but really, it’s just awesome. this is my standard.
plus, its one of the easier ones to make.
note: this flip went very well. why? because i was patient. i really let the wrap/eggs cook for a while before flipping, making the burrito shell-like and the eggs much more congealed. this by far was one of the, literally, neatest flips i’ve ever had.
i do believe i still have a few omelets in the proverbial omelet bank, so get ready for some updates soon.
don’t forget, if you have any suggestions, i would be happy to oblidge/take some challenges!
also don’t forget, if you make an omelet, and want me to put it up on the blog, i would be happy to! email firstname.lastname@example.org with a picture and a brief discription/analysis and it will be posted!
a little while ago i had the distinct pleasure of cooking for some extremely beautiful/talented/hilarious/charming/great-hugging/graceful ladies — they laughed at me, bullied me, and eventually convinced me to make them all an omelet, but really, it was my pleasure. plus, its always nice to have assistance from individuals with such cooking prowess as they did — shout out to the all of the royalty at 58 Huntington! (sorry for the mess)
aside from the pressure of cooking for an audience that was expecting “the omelet dude” to make them an omelet, this omelet was HUGE — 6 eggs huge to be exactly. lots of peppers, almost an entire onion (excellently cut), and salt/pepper for taste were used for the base ingredients with the eggs. Then, the omelet was filled by cut cherry tomatoes and a hefty amount of mixed grated cheese. after a long cook and a tough flip, out came an omelet only meant for royalty.
good job team, hopefully well do it again sometime soon.
so not only have i been neglecting my blog, but i have been neglecting my email (you can reach me at email@example.com).
Joey submitted this link a while ago, showing how treat a lady-friend the morning after — a perfect occasion for an omelet. what a pick up line: “hey girl, i make killer omelets, what are you doing tonight?” if only it was that easy, i would be set!
thanks for the submission dude — good work.
great video, great omelet(s), great soundtrack, check it (for some reason i can’t embed video into wordpress, anybody got any insight?):
so let me start this post off with saying: sorry it has been so long! i think my last post was somewhere around 3 months ago? Please understand: after staring at a computer screen all day, when i get home all i want to do is NOT stare at a computer screen — i want to stare at a television screen, and zone.
however, the time has come for me to post, it has been long overdue. plus, i have been pressured by the people i work with at Hunter PR (what up Hunterz?). they’re a fun bunch — and always get a good laugh out of my blog (i’m sure some of them will bust my chops tomorrow, and i think the fact that i’m actually writing this will only further it).
update: i got a new job! it’s awesome — great clients (i’m on the Boys Toys team working for Hasbro, meaning, GI Joe, Transformers, Star Wars and Marvel action figures — really couldn’t think of a better gig for me), great vibes, great co-workers, in the city, plus a kickball team! Playback Clothing was fun, but it was time to move on.
side story: today one of my co-workers made eggs, brought them into work, REHEATED them and then put them on bread (which i do not believe was toasted) to make a sandwich. i asked her what was in it, she said NOTHING (no cheese, no veggies, no nothing — straight up eggs). i didn’t respond, smothered all of my desires to go nuts about her eggs, and i just thought: “time to update the blog.” so here i am. i still have two other omelets in the proverbial ‘omelet bank’, but those will have to wait for another day.
so lets discuss this omelet. it was great, excellent, delicious — however, it was really heavy. the burrito, sweet potatoes and turkey sausage was a great flavor combo, however, the consistancy of the “orange mush” was really viscous and just sat in my stomach like a ton of…potato and burrito mush. tip for next time: don’t get so intense with the mashing, leave in chunks. i don’t really know if that will help the situation out so much, but i think it was too pureed. provolone: good choice. the creaminess of the provolone mixed with the salty sausage and sweet potatoes really accentuated the omelet as a whole quite nicely. something big: i usually eat all of my omelets with hot sauce, but not this one. i thought the flavors mixed too well together to taint them with hot sauce. also, although hot sauce usually goes with everything, it does not go well with sweet potatoes. maybe next time i’ll think of a good condiment to go with this? maybe a type of mustard? who knows…suggestions?
mistake: i didn’t flip this omelet. usually i put the ingredients in, add the eggs, and then flip it to make sure both sides get toasty. this time i thought the heat would take care of things, but i don’t think it did for some reason. i guess i got lazy. but it was definitely cooked all the way, just not as thorough as i think i would have like to have been. this also could have added to the ‘heaviness’ of the omelet as a whole. by flipping it, it might have eliminated some of the “water weight” of the omelet, reducing the overall weight.
another minor change: probably should have added a little more salt and pepper, oh well.
overall, i’m happy with this omelet. i thought it was creative, but more importantly, tasty.
2nd omelet submission. i’m glad this is catching on. if you make an omelet, take a picture, write about it a little and i’ll happily put it up on the blog.
thanks amber! follow amber on twitter @missamberdawn.
this is her blog, definitely give it a look: http://www.thecherryjournal.com/
tell all your friends.
looks great, keep ’em coming.
i am proud to present, the first Omelet Submission! for the past few weeks i’ve been throwing out the idea that you guys can make an omelet, take a picture and write about it, and then i’ll post it on the blog! finally this has become a realization! check out alex’s omelet below.
“This is my first omelet to ever make by myself! I used one whole egg and an egg white. I sauteed onions and mushrooms to put inside and cut up some fresh tomato for the inside and for garnish. Then I topped it off with sour cream! I really enjoyed it and now I eat an omelet at least once a day. :D”
it looks great… very creative with the sour cream! thanks for the submission!