The Deal

May 29, 2009

hey people,

so i have good news and bad news. which do you want first?….good news it is then.

the good news: i landed an AWESOME internship at a start-up company called Playback Clothing in Brooklyn. so far i’m having a blast; the people are chill, the work is interesting/fun/valuable and the company is really something i can get behind. Playback makes clothing out of recycled materials (plastic PET bottles and cotton scraps from cutting room floors) and turns them into awesome t-shirts and hoodies. the big deal is that they use the natural colors of the recycleables, so no extra super-harmful dyes are used, unlike other “organic” and “bamboo” brands. so really, this is the wave of the future in terms of eco-clothing. another cool element, theyre focusing on the music industy and plan on being at Bonnaroo and Rothbury this summer. hopefully i’ll be able to go with them! so far they have bands like DMB and John Mayer signed up to sport Playback with their merch. I’m going to be doing their PR writing/editing/social media (follow us on twitter! @playback_cloth). so far, so good.

the bad news: the omelets aren’t going to be nearly as frequent as they once were. the commute to Brooklyn isn’t that bad. i get on the 8:52 bus and get to the office around 10:07ish, and on the return i leave the office at 6:00 and get home around 7:30. the thing is that by the time i get home, i’m exhausted and don’t have the time/energy to make a decent omelet. therefore, i think i’m going to have to leave the omelets to be a weekend luxury. so, it is what it is. i guess it isn’t all that bad because the posts will now be on a quasi-schedule.

so that is the latest! later people!

much love,

danny

ps. don’t forget, if you make an omelet, take pics and write about it, i would be happy to put it on the blog!

pps. don’t forget about the omelet challenge! come up with a fun idea and maybe i’ll make it?!

ppps. don’t forget, follow me on twitter! @killeromelets

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Sweet N Salty Omelet

May 22, 2009

first of all, kudos to The Chic Girl (www.twitter.com/thechicgirl) for creating this idea. this is officially the first completion of The Omelet Challenge. please, if you have ANY ideas, please let me know and i will be happy to give it a whirl. thanks chic girl!

this omelet was more sweet than it was salty. it was good, but definitely should’ve been saltier. i thought it tasted much better when i sprinkled some salt on the top of the omelet and then ate it. the salt really made the flavors much stronger.

what i liked best about this omelet was definitely the turkey bacon (i ain’t down with the pig). the hearty/robust flavor of the bacon mixed with the sweetness of the strawberries was awesome. it might sound weird, bacon and strawberries, but really, it was excellent. the thing is that the strawberries were supersweet and really overpowered the total flavor of the omelet. next time ill figure out how to counteract this. maybe smaller piece of strawberries. or maybe even putting the strawberries into the eggs, and the bacon in the center. who knows…we will see. also, next time, more chocolate syrup. you couldn’t even taste it.

my biggest issue was with the eggs themselves. whipping the eggs was no problem. i also put a few packets of splenda into the whipped egg whites to make them sweet (like in marange). this didn’t really have much of an effect. although tasting the whites before cooking, they tasted sweet, after cooking the sweetness completely disappeared. it might not be worth it, but maybe i just need to add more splenda. the real issue though is how fluffy the omelets were. they weren’t nearly as fluffy as the first time i made a fluffy omelet (see the Oh So Sweet Omelet). the problem started when i tried to fold in the egg yolks. this gave me a problem last time, but not as significant as this time. before they’re folded in, the egg whites are super fluffy, but the yolks then water them down. i don’t know what to do with this besides practice to get better. although, my mom did suggest maybe putting baking powder into the fluffy whites and that will really make them light. so maybe i’ll try that next time.

that’s really it for this omelet. it was pretty delicious, but like always, there are things i would do differently to make it better for next time.

once again, thanks for the chic girl for the idea. i hope you like it!

ps. the omelet is not as burnt as it looks. i just used the same pan to fry the turkey bacon as i did cook the omelet. note: i did not clean it in between. whoops. whatever.

Sweet N Salty Omelet

May 22, 2009
turkey bacon (nice and crispy) and some stawberries

turkey bacon (nice and crispy) and some stawberries

whipped egg whites and yolks

whipped egg whites and yolks

chocolate syrup and salt, these by themselves would be a weird combo

chocolate syrup and salt, these by themselves would be a weird combo

the bacon chilling on top of the egg whites about to be mixed

the bacon chilling on top of the egg whites about to be mixed

bacon mixed into the whites

bacon mixed into the whites

then i folded in the egg yolks, i need to work on this

then i folded in the egg yolks, i need to work on this

fluffy eggs on the pan, then strawberries and then some chocolate syrup

fluffy eggs on the pan, then strawberries and then some chocolate syrup

i then covered the eggs with more fluffy eggs and gave it a flip. sorry i didn't take a pic pre-flip. my bad!

i then covered the eggs with more fluffy eggs and gave it a flip. sorry i didn't take a pic pre-flip. my bad!

whole grain toast with blueberry jam, yum.

whole grain toast with blueberry jam, yum. there's also salt sprinkled on top there, but you can't see it, so you'll have to trust me.

the finished product. wahoo.

the finished product. wahoo.

the cut through.

the cut through.

Shane’s Omelet

May 20, 2009

i think that this was probably one the simplest tasting omelets i have made, but definitely one of the ones i have enjoyed the most. plus, it was decently healthy.

this omelet was inspired by my friend Shane’s spinach and ricotta roll ups that he makes with filo dough. it’s always a tasty combo and i thought it would be excellent in an omelet. i talked to Shane a while back and in true vegetarian fashion, he suggested to put tofu in the omelet as well; done (if you look in “The Menu” and check out the original recipe for “Shane’s Omelet”, it is only spinach and ricotta i think). before i made this, i called up Shane asking him specifically about the tofu i should get, how to prepare it and how to cook it.  he also suggested marinating the tofu in balsamic vinegar. so kudos to Shane for the ideas/help.

let it be said that this is offically the first time i have ever cooked with tofu. Shane warned me it was going to fall apart, but i really had no clue what to expect. it was tedious to be so gentle with the tofu and pressing it enough (i wasted a ton of paper towels). whatever. after pressing them i just figured the best way to marinate them would be to pour the vinegar on top. it didn’t work out a well as i planned. although there was a slight hint of balsamic, it should have been a little stronger. besides that, the tofu could have been cooked a little more to make it a little crispier. but, oh well.

however, the tofu did make the omelet really light and almost dissolve in your mouth. it was an excellent texture mixed with the creaminess of the ricotta.

i made a point to not overdue it with the ricotta. in the past, i have overloaded the omelet with too much ‘stuff’ in the middle (i.e. the rice in the mock burrito omelet). this proved to pay off. the proportions of ricotta to rest of omelet were excellent. spinach and ricotta is excellent together.

so if you read in my ‘mock burrito omelet’ that i am dealing with some very small wraps. last time fully wrapping the omelet was a challenge. this time, i did something new. my mom suggested that i take the ingredients out of the pan, put the wrap at the bottom, put the ingredients back in and then pour on the eggs and the wrap will do the work for you. it worked. it put the wrap in the middle of the omelet and still cooked the eggs fully. plus, it made the structure of the omelet much stronger and thus, easier to flip.

i don’t think i would really change anything about this omelet, except to learn how to cook with tofu better. it was awesome. although my mom ate most of  it, the bites i had were delicious.

Shane’s Omelet

May 20, 2009
the ingredients: spinach, tofu (with balsamic), onions, garlic, (ricotta cheese not shown, it was chilling in the fridge)

the ingredients: spinach, tofu (with balsamic), onions, garlic, (ricotta cheese not shown, it was chilling in the fridge)

shane said to put the tofu in first, so i did.

shane said to put the tofu in first, so i did.

after some simmering, i added the garlic/onions to make sure those flavors were in the tofu as well

after some simmering, i added the garlic/onions to make sure those flavors were in the tofu as well

i cooked the onions/garlic/tofu until a nice shade of golden. i even think i left them in a few minutes longer after this picture was taken

i cooked the onions/garlic/tofu until a nice shade of golden. i even think i left them in a few minutes longer after this picture was taken

add that spinach, yum.

add that spinach, yum.

cook and shrivel.

cook and shrivel.

out with the goods, in with the wrap.

out with the goods, in with the wrap.

look at those fine ingredients. beautiful.

look at those fine ingredients. beautiful.

what's an omelet w/o the eggs right?

what's an omelet w/o the eggs right?

let it cook a bit, and then a careful flip

let it cook a bit, and then a careful flip

let it cook a bit, flip again, add ricotta cheese. oh man...

let it cook a bit, flip again, add ricotta cheese. oh man...

fold in half, serve w/fries.

fold in half, serve w/fries.

the cut through.

the cut through.

Twitter

May 19, 2009

hey cool kids. follow me on twitter! http://www.twitter.com/killeromelets

Mock Burrito Omelet

May 15, 2009

so this omelet came out of desperation. a big stable of my diet here at home is the frozen burrito. although it hasn’t been involved too much since i have created this blog, the frozen burrito is also a very common ingredient in my omelets. however, by some nasty force in the world, my house was out of frozen burritos. i had to do something about it. i decided to make a mock burrito omelet consisting of all of the ingredients a frozen burrito would have, plus a little more. it was delicious.

so the first picture below is all of the ingredients: hot peppers, beef flavored rice-a-roni, garlic and pepper seasoning, cajun seasoning, beans and montreal steak seasoning. i really wanted the beans to be hot. the beans had some KICK. the spicy beans plus the hot sauce definitely brought some heat. it was awesome.

although i didn’t need to, i thought it was a good idea to put the beans in a pot first with some water to get the spices mixed around. i ended up drainging the beans of the water because the beans were just chilling in the water not doing anything.  if i just put them in the pan and mixed in the ingredients it would have done the same thing. whatever.

i am starting to realize that i am bad at judging how much stuff needs to go into the middle of the omelet. i should have put less rice into the middle. don’t get me wrong, it was delicious, but a little less would have let the other flavors really come out as well. also, possibly too many beans. i think it might have overpowered the egg flavor. it was good though, no doubt.

the guacamole was a last minute addition when i realized we had some in the fridge. yum. the sad thing though is that the wrap i then realized was WAY to small for the omelet. i had to use toothpicks to keep it together. whatever, you win some you lose some.

so overall this was a good omelet. i think that my major issue, as with most of my omelets, is working out the best proportions. this will become better with time though. i haven’t made any of these omelets over again. so maybe on the 2nd round of making some of these, i will learn from them and they will be better.

i like this one though and hopefully ill make one like it again. the past omelets i have had were delicious, but this one i would really call “full flavored” because it had a wide variety of flavors and textures.  awesome.

Mock Burrito Omelet

May 15, 2009
the ingredients, kind of

the ingredients, kind of

switched out those beans, for these beans

switched out those beans, for these beans

gotta get them beans spicy!

gotta get them beans spicy!

the beans fresh in the pan

the beans fresh in the pan

add eggs, flip!

add eggs, flip!

cheese, yes please.

cheese, yes please.

a little treat from san fran

a little treat from san fran

guacamole, always a solid choice

guacamole, always a solid choice

the omelet folded nice and neat

the omelet folded nice and neat

fat omelet in a little wrap! (sung to the tune of "fat guy in a little coat")

fat omelet in a little wrap! (sung to the tune of "fat guy in a little coat")

from the side

from the side

the cut through

the cut through

Doggy Omelet

May 15, 2009

killer omelets is dog friendly.

my house is a house with a lovely dog in it named Dakota. she is awesome and is the best dog ever. although she can be annoying sometimes, she really doesn’t cause any problems. she’s works hard as a therapy dog and i thought she deserved an omelet. there wasn’t really any crazy stuff going on here, i just put all of the stuff she loves, plus onions, into an omelet and i’m assuming she deeply enjoyed it.

this is the only omelet i have not tried. i’m just going to assume that for a dog this was the pinnacle of meals.

Doggy Omelet

May 15, 2009
the ingredients: onions, kibble, doggy salami thing

the ingredients: onions, kibble, doggy salami thing

the ingredients cooking in the pan to a nice golden

the onions and salami cooking in the pan to a nice golden

  • i added the kibble after the onions and salami thing were done cooking, i didn't think kibble was meant to be soggy
  • i added the kibble after the onions and salami thing were done cooking, i didn’t think kibble was meant to be soggy
    added eggs, this is shaping up to be nice for the pooch

    added eggs, this is shaping up to be nice for the pooch

    i gave it a flip

    i gave it a flip

  • put it in the bowl, sprinkled some cheese on it (it melted) and some fresh ground pepper
  • put it in the bowl, sprinkled some cheese on it (it melted) and some fresh ground pepper
  • that is a happy dog

    that is a happy dog

    Reuben Omelet

    May 12, 2009

    corned beef, sauerkraut, swiss cheese, toast with russian dressing

    Momma’s and Poppa’s Pizza Sandwiches

    May 4, 2009

    the first pizza sandwich was awesome. for a refresher, check these links:

    https://killeromelets.wordpress.com/2009/04/20/killer-pizza-sandwich-2/

    https://killeromelets.wordpress.com/2009/04/20/killer-pizza-sandwich/

    i had left over dough, obviously i had to make more sandwiches with it.

    before we really get into the thick of things, there aren’t a lot of my dad’s sandwich because by the time i made his, my hands were super messy and i didn’t want to get the camera all-gooed-up. it was basically the same thing except with different ingredients, and a hole in the sie of it that leaked the egg everywhere.

    Mom’s Sandwich: turkey, brie, asparagus, onions, garlic, sprinkled basil on top

    Pop’s Sandwich: avocado, brie (and then eventually i put the leftover onions and garlic from mom’s into it)

    so i started off well, got all of my ingredients cooked/prepped and ready to be put into the sandwich. mom’s sandwich was inpsired by an awesome panini sandwich i recently got when i was visiting my bro in brooklyn with my dad. we went to this little bar/sandwich place and i ordered it, it was excellent (they put cranberry stuff on their sandwich which was awesome, but i didn’t). the sandwich was simply turkey, brie, asparagus and cranberry stuff. i added onions/garlic because i think all good omelets can be helped with some onions and garlic. so there.

    what i originally wanted to do was put this into muffin tins and make them much smaller. that way i could line the muffin tins with dough, put all the ingredients in, and then put a layer of dough on top and crimp the edges to make something that looked like a chicken pot pie. i was going to call this “the real egg mcmuffin.” however, i couldn’t find the muffin tin, so i did what i thought would be best; which ended up not being the wisest of route.

    last time i made the pizza sandwich i used one egg and significantly less ingredients in a much bigger bowl. for some reason i made the idiotic decision of putting two eggs and significantly more ingredients into a smaller bowl.  unfortunately, by the time i realized this, egg was all over the place. i had to figure out a way to seal the dough together to make something like a pouch with all of the ingredients in it. this is why i wanted to use the muffin tins. i though that simply folding over the dough would work, like i said in the last pizza sandwich commentary. this very will still might work, but i didn’t use the right bowl. really, the biggest problem of these sandwiches was the logistics of making it work. i should’ve thought it through a little more. what ended up happening, as you can see in the pictures below, is the egg overflowed. i did my best to salvage them, but most of the eggs on the inside of the sandwich leaked to the outside and simply became a glaze for the pizza dough. not the worst thing, but it wasn’t the egg sandwich i was expecting

    the most important part of any of these creations, no matter how look or if they met my expectations, is the taste.

    Mom’s: awesome. delicious. the brie was super gooey and the creaminess of it really mixed with the smokey flavor of the turkey. the issue i had with this sandwich was the layering. i should have put the turkey on they bottom, to act kind of like a shelf to hold everything else up. this would have helped the structural strength of the sandwich significantly. i also would have been able to add more onion/asparagus which could’ve been nice. the asparagus/onion flavor isn’t nearly as strong as the cheese/turkey, so adding that could’ve really enhanced the flavor of the sandwich as a whole.

    Pop’s: ehhhh. ummm. not the choices of ingredients i would have picked, but my dad insisted on not having meat in it and definitely wanted avocado. i was game to put the avocado in, but i’ve never used it before in an omelet, let alone cook it. this sandwich was pretty bland/boring. there wasn’t really enough of anything going on in this guy. all of the ingredients were pretty subtle and didn’t have any ‘pop’, get it?!

    the real issue with this sandwich is that i have NO clue how to use pizza dough correctly. i had waaaaay to much dough on top of this one which made this sandwich more pizza dough than anything else. i find it difficult to thin out without breaking. if anybody has any tips on how to do this more effeciently than with a rolling pin, please let me know.

    note: whenever i make my mom an omelet, as well as this sandwich, she always complains that it’s enormous and that she’s not going to be able to eat the whole thing and that she’s going to be full before she’s halfway done. for the record, not ONCE has she not been able to finish an omelet. i blame my good cookin’.

    once again, if you have any comments/suggestions/tips/ideas/whatever feel free to leave a comment below.

    Momma’s and Poppa’s Pizza Sandwiches

    May 4, 2009
    a good habit -- onions and garlic first.

    a good habit -- onions and garlic first.

    cooked onions and garlic with recently defrosted asparagus cut up

    cooked onions and garlic with recently defrosted asparagus cut up

    mosquite turkey cooking until a nice golden brown in the pan, i love this turkey

    mosquite turkey cooking until a nice golden brown in the pan, i love this turkey

    getting the dough in/around the bowl proved to be difficult.

    getting the dough in/around the bowl proved to be difficult.

    them onions/garlic/aspagus at the bottom of the sandwich

    them onions/garlic/aspagus at the bottom of the sandwich

    awww man, once that mosquite turkey is added to the mix, you know is turning into something wonderful.

    awww man, once that mosquite turkey is added to the mix, you know is turning into something wonderful.

    it's gotta have eggs, right?

    it's gotta have eggs, right?

    some hefty pieces of brie cheese, YES.

    some hefty pieces of brie cheese, YES.

    this is when i realized things weren't going to be as smooth as planned

    this is when i realized things weren't going to be as smooth as planned

    molten-egg overflow, never before documented in the wild.

    molten-egg overflow, never before documented in the wild.

    Mom's looked/tasted much better than Dad's. sorry dude!

    Mom's looked/tasted much better than Dad's. sorry dude!

    initial cut of Mom's. look at that super-melted cheese and all that other good stuff.

    initial cut of Mom's. look at that super-melted cheese.

    here's a better shot, now you really get to see whats-a-goin-on.

    here's a better shot, now you really get to see whats-a-goin-on.

    dad's proved to be quite a challenge to get out of the bowl.

    dad's proved to be quite a challenge to get out of the bowl.

    it looks more like a pizza muffin than a pizza sandwich. it was huge.

    it looks more like a pizza muffin than a pizza sandwich. it was huge.

    the cut through, sorry its blurry. but you can see the pretty avocado color well. it looks like nice snot-green. awesome.

    the cut through, sorry its blurry. but you can see the pretty avocado color well. it looks like nice snot-green. awesome.

    action shot.

    action shot.

    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.

    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