Archive for April, 2009

Let’s get real people…

April 30, 2009

hello readers,

there is something i would like share with you, and now i think is the most appropriate moment.

so, let’s get something straight. i love omelets. i love making them. i love smelling them. i love feeding them to people. i love eating them. i love everything about them. however, the fact remains that my chloresterol is probably THROUGH THE ROOF. the omelet business is a dangerous business. i really can’t be eating 8 eggs a week without having a triple bipass by the time im 30 (I’m 23 now).

so why am i saying this to you? yesterday i only had three hits on my blog. i don’t blame anybody, it was just one of those days. however, i haven’t been this low in weeks. i understand if there is no new post, why should you look at it daily? i completely understand. what i am trying to express is that this isn’t a daily blog, it is an “as i make omelets” blog.

so to wrap things up, i am trying to encourage you to make your own omelets. make some amazing creation, take pictures and write about it, and i will GLADLY put it up on the blog. i would be happy to hear of other enthusiastic omelet makers. it would be fun to see, plus, it would keep the hits more consistent on the blog.  it doesn’t have to be so super crazy, just get a little creative. honestly, if it was just a cheese omelet, i would probably put that up too. so please, i know you’re out there, if you love them omelets, go ahead, make yourself a tasty meal, take some pictures, write about it and send it my way.

i cannot wait to see what you have come up with.

love,

danny

ps. i am still up for your omelet challenges. send those my way too.

pps. my email is killeromelets@gmail.com

ppps. please leave comments on the omelets you like/don’t like! any suggestions/ideas/feedback is always welcomed.

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Mom’s Omelet II

April 27, 2009
the ingredients minus soy sauce

the ingredients minus soy sauce

after the turkey burger defrosted a bit, i broke it up in the pan.

after the turkey burger defrosted a bit, i broke it up in the pan.

after things got cooking, i decided to add some soy sauce.

after things got cooking, i decided to add some soy sauce.

added eggs, flipped it, put it on a plate ready to go.

added eggs, flipped it, put it on a plate ready to go.

the cut through

the cut through

Mom’s Omelet II

April 27, 2009

so i made another omelet for my mom. it was great.

whenever i make an omelet, my strategy is simply to put ingredients that i would like together outside of the omelet, inside of the omelet. everybody knows that things taste better in an omelet. i didn’t really have much more than a few bites of this one. it was as good of an omelet with those ingredients as you can imagine.

in the ingredients it looks like there are dark violet things. those are just a different type of potato.  don’t you worry.

i decided not to fold this omelet it half. there was nothing to be put in the middle of it (like cheese or whatever), so i decided just to serve it as one big thing. my mom likes using fake eggs because they’re “healthier.” usually they make the omelet harder to flip and fold, but in this case, it was still pretty easy.

also, what you don’t see in the ingredients list is soy sauce. while all of it was cooking in the pan, the smells and how it looked really reminded me of stir fry.

side note: adding red pepper really adds some pop to the look of the omelet.

this is what my mom had to say about it:

“I liked the combination of ingredients; I would have never suspected the variety would work together so well. Would definitely have this one again.”


My First Challenge

April 26, 2009

i have been given my first omelet challenge: the sweet and salty omelet.

submitted by @thechicgirl (www.twitter.com/thechicgirl) i will use her suggestion to produce a sweet and salty omelet. she states:

The Sweet and Salty Omelet: Eggs Whites beaten with milk and sugar, chocolate chips, fluff, salt, bacon, strawberries!

Dear Chic Girl,

I cannot promise those exact ingredients, but i will do my best to create something up to standards. i have a vision in mind. i do not know when i will get to this. i still have some other posts to put up, and some already planned omelets on the way, but hopefully soon i will be able to conquer the S&S omelet.

word up!

if you have any ideas/suggestions of your own, please feel free to email me.

don’t be shy…comment on the omlets you read and like!

later.

PassLeftOver Omelet

April 23, 2009

so this omelet was officially the first omelet was was not completely consumed. i blame the brisket, but we will get to that later.

i made this omelet for my dad. i didn’t really eat a ton of it except for a few bites. it tasted like brisket, with a lot of gravy.  i would like to comment more, but i don’t recall exactly what i thought at the time. but from what i do remember:

sadly, you couldn’t really taste the eggs or matzo farvel because the gravy simply soaked into them, making them tasteless and mostly mushy. don’t get me wrong, the brisket was delicious, but you can blame my mom for that.

i’ll ask my dad to write a review of it. he will have more insight.

the real issue here was the amount of brisket. i saved some from huge tupperwear that my mom was keeping in the fridge specifically for the omelet. i saved too much. i just put whatever i saved into the omelet and called it a day. mistake. it was HUGE. my dad had to take some out just to attempt to eat this guy. to top that off, he couldn’t even finish it. whatever, i will get over it.

second problem: too much gravy. wayyy too much gravy. in retrospect, i shouldn’t have put any gravy on in the first place. the brisket had enough flavor as it was, no need for it. but i thought it would be a good idea at the time, plus it made it look more interesting. as my dad said about this omelet,  and i cannot believe i would ever hear these words, “too much brisket.”  too much of a good thing.

something i learned: i spoke in past posts about not putting all of the ingredients into the pan at one time. this time i decided to saute the onions and garlic first, knowing that they take longer than everything else. i can’t say it was a drastic difference (this time it wasn’t nearly the strongest flavor in the omelet), but it is a good habit to start getting into.

well, i gave it a shot. there is a strong chance i will never attempt this omelet again. but what type of omelet blogger would i be if i didn’t even give it a chance. i am an equal opportunity omelet maker.

PassLeftOver Omelet

April 23, 2009

i put the onions/garlic in the pan first; starting to get into the habit

i put the onions/garlic in the pan first; starting to get into the habit

matzo farfel and onions fresh in the pan

after the onions/garlic were cooked enough i plopped on some matzo farfel
matzo farfel, onions cookin

matzo farfel, onions cookin

add eggs and flip

add eggs and flip

add warmed up brisket, YES.

add warmed up brisket, YES.

fold over and add hot gravy, YES, and no.

fold over and add hot gravy, YES, and no.

Mac N’ Cheese Omelet

April 22, 2009

so before you get too into it, let me give a little backstory.

when i was little a childhood friend came over. we had mac n’ cheese for dinner. he asked for Doritos, no issue. we just happened to have some. he took a handful, crunched them up, and then mixed it into his bowl of mac n’ cheese. i was blown away. at first i thought it was a little weird, but then i tried it. it was great. what’s not to love?! it’s just more cheesy goodness with crunch! so if this seems a little over the top to you, i cannot take credit for it.

so this omelet was as amazing at it looks. there are a few things to comment on though:

1) i should’ve used a bigger pan. i didn’t realize how much mac n’ cheese one of those single containers of Kraft made. it wasn’t a huge problem, it would have just made the fold that much easier, and it would have covered all of the mac n’ cheese. now that i think of it, putting it in a wrap wouldn’t have been a terrible idea either. it would have made it much easier to eat.

2) what you’ll see in the picture below is that i sprinkled some dry basil seasoning onto the mac before i added the Doritos. definitely a great decision. it added some freshness and a lil’ somthin’ somthin’ to the omelet.

3) i originally wasn’t going to put onions in the omelet. but i was getting a little concerned that there wasn’t enough going on with the omelet. i knew i had to add something else besides the chips and the mac. this summer when i was interning i went to this place called “SuperMac” and they had amazing French Onion mac n’ cheese. so i was inspired. i put in some onions. i don’t want to say it was an amazing decision, but it definitely helped diversify the omelet and brought something to the table.

4) i let my anxiety get the best of me again. i tried to be all fancy and flip the omelet up in the air and catch it in the pan. i have done this before, and i figured with such little amount of stuff in the acutal egg, it would be an easy flip. however, i didn’t wait long enough for the egg to cook and it was still super soft. if i had waited an extra 5 minutes it would have been much easier to do. it wasn’t a big deal though, i got MOST of it in the pan. it just hindered the folding described in #1.

overall, great omelet. definitely some things are going to change for this guy next time. definitely less mac ‘n cheese, bigger pan, stir the chips into the mac in cheese instead of putting them on top, and a few other things probably.

i’m sure it jacked up my chloresterol, but whatever. in the game of omelets, anything goes.

Mac N’ Cheese Omelet

April 22, 2009
the original ingredients.

the original ingredients.

i then decided to add this many onions. why not?!

i then decided to add this many onions. why not?!

after one flip. finally, an easy omelet to flip. NOT!

after one flip. finally, an easy omelet to flip. NOT!

add mac n cheese, yum.

add mac n cheese, yum.

with doritos, sloppy fold. my bad.

with doritos, sloppy fold. my bad.

with delcious hot sauce.

with delcious hot sauce.

Killer Pizza Sandwich

April 20, 2009

so i decided to make my first sandwich with raw pizza dough that i got from my local pizzeria.  there were a few things i would have changed, but, it was really delicious.

i originally planned this guy to be a small finger food sort of thing; the original idea was for them to be baked into cupcake sized tins. however, it didn’t work out that way. although, that still might be a good idea to try.

i’m not too good at rolling out the dough apparently. i just put it in the ceramic dish and pinched the dough to the sides of it. then i just put in the cheese, chicken sausage and then the egg. what i should have done is rolled out the dough much bigger than the pan and then just folded over the flaps on top to seal it. what i did instead though was try to braid/twist the tough on top to seal it. it eventually opened up in the oven while it was baking.

the next issue was the ratio of ingredients. i should have added one more egg and scrambled them. in the sandwich i only put one egg and didn’t scramble it at all.  i also don’t think putting another slice of cheese and some salt and pepper would have hurt either. my mom thought it would have been a better idea to use the Pillsbury crescent rolls instead, but pizza dough was a great choice. obviously i ate it with hot sauce, always a good decision.

another major issue was deciding at what temperature to bake it at and for how long. i started off at 375 degrees, and set the timer for 15 minutes. however, after 5 minutes of baking, i realized that a) pizza ovens must be much hotter than 375 and b)i have no idea how long it will take, so putting it on a timer is pointless. so i cranked it up to 425 and just sat patiently until it was golden. i would say that after about 15 more minutes (20ish minutes total now), i put it up 25 more degrees to 450 for 5 more minutes to ensure that everything was cooked thoroughly and that the pizza dough would be crispy.

i figure i can really put any of the omelets that i have made in the past into the dough/pan and it would then become a sandwich. i’m pretty excited to see what sort of combinations i can put into the sandwich. now, any omelet can be turned into a sandwich.

i’m still contemplating putting these guys into a smaller tin, i think i will try that next before the dough goes bad. it will make it more like an appetizer sort of thing. we will see.

i realize now that there are no pictures of me making it. next time i’ll be sure to take more pictures during the process so you can see exactly what is going on. my bad.

hope you like it! feel free to comment/suggest anytime.

Killer Pizza Sandwich

April 20, 2009

killer-sandwich-001

out of the pan-thingy. i figured we have a pretty good relationship and i would give you a full body shot

out of the pan-thingy. i figured we have a pretty good relationship and i would give you a full body shot

the first cut. what was i thinking?!

the first cut. this was clearly not meant to be eaten with a fork and knife. what was i thinking?!

down to the last bite

down to the last bite

from a different angle

from a different angle

Darn Good Omelet

April 19, 2009

this omelet was darn good.

i think the key to this omelet was the mesquite turkey. it really had a ton of flavor and when it is cooked until it is crispy, it is nothing but delicious. once again, i think i added too many nuts. note for next time: put less nuts that i think would be necessary. unlike the last time i put cashews in the mix though, i crushed them which definitely added to the flavor and was much better than chewing on whole chashews. however, with peanuts, i think its nice to have them whole.

so a new element: shredded potatoes. my mom picks up these mini potatoes that i usually just cut into slices and throw them in the pan. this is good because you take bites and all of a sudden you have a big potato texture and flavor going on. i enjoy this. but i was thinking about my recent trip to new orleans and all of the waffle houses that we stopped at. they serve their hashbrowns shredded and extra crispy. i figured i would try and do the same. the upside: there was an subtle potato flavor throughout the omelet which i thoroughly enjoyed. the downside: it was a subtle flavor throughout the entire omelet and it wasn’t too strong. also, they didn’t get as crispy as i envisioned. which brings me to my next point.

what i usually do with the omelets its just throw all of the ingredients into the pan at once and just let them sit together and become wonderful. what i’m starting to realize though is that i cannot continue to do this. i need to start with some ingredients, and when they are done, add in the rest. simply, some things just take longer to cook than others.

another thing, once the eggs are in the pan, i get very anxious. all i want to do is flip it over and see what’s goin on on the other side. what i should do is let it cook longer than i usually would let it on the initial egg-adding. this will do two things: 1) make it easier to flip. the more the eggs are cooked, the sturdier they get. 2) will get a nice golden brown coloring and flavoring, instead of a fluffier and softer egg. i prefer it golden rather than soft. but that’s just me.

over all, this was an awesome omelet. i completely attribute that to the turkey. the rest of the ingredients were excellent, but i can/have never go/gone wrong with it. usually i throw in the burrito guts/wrap and take out the cashews and that would be an OG Omelet; my go to.

word up, enjoy.

Darn Good Omelet

April 19, 2009
onions, garlic, shredded potatoes, cashews

onions, garlic, shredded potatoes, cashews, mesquite turkey

the ingredients, plus some mosquite (<--spelling?) turkey in the pan cooking until crispy

the ingredients, plus some mesquite turkey in the pan cooking until crispy

cooked to a nice golden

cooked to a nice golden

after the first slip. i was patient so it got that nice golden brown.

after the first slip. i was patient so it got that nice golden brown.

cheese, yes please.

cheese, yes please.

the finished product, folded nicely

the finished product, folded nicely, pre hot sauce.

the cut through.

the cut through.

do you make killer omelets?

April 14, 2009

hey, do you make killer omelets? do you want to make one, take photos and then write about it? please do and then share with me! i’ll be happy to post it on the blog.

Fringe

April 12, 2009

skip ahead to 8:52 and watch till 9:00.

complements to my friend avi who picked this up.

American Omelet

April 11, 2009

This omelet was great, but there are still things to learn from it.

This omelet tasted exactly what you think an omelet with hamburger, hot dog and cheese would taste like. the original recipe called for A1 sauce which i think would have been excellent on the toast, however, we didn’t have any in the house. so i chose the mastperpiece BBQ sauce, because that’s what we had. it’s a sweeter BBQ sauce which balanced out the strong flavor of the hot dog and complemented the hamburger well. the next issue, the hot dog had a much stronger flavor than the hamburger. the hamburger was much more subtle and more of a background flavor. plus, the hot dog was cut into more pieces than the hamburger, so it was all over the place, while the hamburger was concentrated into bigger pieces. not the biggest issue, but maybe for next time i’ll do something to balance that out.  maybe even smaller pieces of hot dog? maybe ill use ground beef throughout the omelet instead of cutting up patty? who knows. in this omelet, like the ravioli omelet, i used fake eggs to watch my chloresterol. i once again think this hindered the full flavor of the omelet. please, it was still a delicious omelet, but it could have been that much more.

the day i made this was the first day we fired up the grill at my house, which made me pull the trigger on this omelet. note: the hot dog and hamburger were grilled before they were put in the frying pan. although, they could’ve probably been cooked in the pan, i figured it should be grilled like a real american would. everything always tastes better on the grill.

it might have been interesting to put relish, sauerkraut, mayo or mustard on this one. maybe even some grilled veggies? basically anything that could be put on a grill could’ve been added. it could been good. this is what i had, so this is what i did; nice and simple. this would have been good with a beer as well. i had oj which is always a good choice.

i wouldn’t really change anything about this omelet except for next time to use real eggs, and possibly try some different condiments. maybe even some french fries?

overall, a winner.