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SomeBODY's gonna get pissed cuz we're not talkin about FOOD here.... pretty soon...
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Hey! I'm up early! it's not even 1 PM yet!I'm feelin' like CRAP, this morning, just reading these POSTS! Gotta' wonder how Mono 1 is feeling?
You know omelets are supposed to be yellow, maybe a little golden?Not on the grill, but this morning's brekkie was outta this world...
3-egg omelette with chopped, sautéed, Walla Walla sweet onions; roasted Anaheim chili pepper; cheddar cheese; and all slathered in sour cream and cantina salsa! I paired it with a coupla sausage links and 9-grain toast. Of course, a glass of OJ and a cuppa did surely complete the repast...
The Anaheim chili, topped and gutted...
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Under way, with the sautéed onions and pepper installed...
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Time to add the cheddar cheese...
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The critical fold...
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...and the even more crucial flip!
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And brekkie is served!
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Delizioso!
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Looks delicious. Are those grill marks on top?
Cooking the eggs in the same pan in which the butter and onions are sautéed without cleaning it out makes the omelette come out a little darker.You know omelets are supposed to be yellow, maybe a little golden?
Looks like it'll eat to me! Good description of the grub and prep, but what's the dollop of stuff north of the sausage links? Grits? Cream of wheat? Can't tell.Cooking the eggs in the same pan in which the butter and onions are sautéed without cleaning it out makes the omelette come out a little darker.
I will still eat it, since it's not crispy in the least and I'm not a stickler for extreme haute cuisine preparation and presentation.
You make yours how. ev. er. you. want...
Thank you, kind sir! Much appreciated. Seems "certain members" of the crowd around here are damned hard to please...Looks like it'll eat to me!
Extra hot grated horseradish! You can see the jar on the trivet, hiding behind the sour cream.Good description of the grub and prep, but what's the dollop of stuff north of the sausage links? Grits? Cream of wheat? Can't tell.
Oh my! Have you tried the poblano peppers? I found they have much more flavor than anaheim and their own little bite. The skins aren't so tough and they can be used without roasting/peeling first. They can be easier to roast to because of thicker meat and easier to get with flats sides.Not on the grill, but this morning's brekkie was outta this world...
3-egg omelette with chopped, sautéed, Walla Walla sweet onions; roasted Anaheim chili pepper; cheddar cheese; and all slathered in sour cream and cantina salsa! I paired it with a coupla sausage links and 9-grain toast. Of course, a glass of OJ and a cuppa did surely complete the repast...
The Anaheim chili, topped and gutted...
View attachment 1262885
Under way, with the sautéed onions and pepper installed...
View attachment 1262888
Time to add the cheddar cheese...
View attachment 1262889
The critical fold...
View attachment 1262890
...and the even more crucial flip!
View attachment 1262891
And brekkie is served!
View attachment 1262892
Delizioso!
View attachment 1262894
I do indeed know about poblano peppers, but I did not have access to those for this creation. My buddy Phil was out and about and saw some guy roasting peppers out front of a local Safeway. He's always on a search for peppers for his culinary creations, so he bought a bunch, and he dropped some off with me as a favor. I would not have searched these things out on my own, so it was fortuitous that he shared some of them with me.Oh my! Have you tried the poblano peppers? I found they have much more flavor than anaheim and their own little bite. The skins aren't so tough and they can be used without roasting/peeling first. They can be easier to roast to because of thicker meat and easier to get with flats sides.
SWEET!I do indeed know about poblano peppers, but I did not have access to those for this creation. My buddy Phil was out and about and saw some guy roasting peppers out front of a local Safeway. He's always on a search for peppers for his culinary creations, so he bought a bunch, and he dropped some off with me as a favor. I would not have searched these things out on my own, so it was fortuitous that he shared some of them with me.
Yeah, I got a glass-top in 2009 after The Boy tried to catch the house on fire with a failed cooking "experiment" while the (now-ex) wife was in the shower and The Boy was unsupervised (he was 6 at the time of the blaze) in the kitchen. Thought it was the be all-end all when we first got it. But I quickly learned what you have learned. While it's easy to clean due to it's single planar surface, it's not so easy to keep clean due to every little thing burning into the top.SWEET!
I've played in Mexican food for years. Always roasted my own chilis. If you didn't know, you roast your chilis using a couple of bread cooling racks, crossed, over the element of your electric range. A year ago our old stove finally got feeble enough that we decided to replace it. With a ceramic top. They really sold the American public piles of PIA rubbish when the sophisticated technology went to only glass top. What a miserable SOB to keep clean. And I can no longer roast peppers on the stovetop. And it's a pia to do them under the broiler and doesn't do as good of a job.
Yes!!!Looks delicious. Are those grill marks on top?
Cute dog! I can see why he/she came around feigning starvation; that's a good looking steak.
Sometimes she gets lucky and I drop one of the kids hotdogs and let her have it. Last night she was hoping for some gristle but there wasn't any.Cute dog! I can see why he/she came around feigning starvation; that's a good looking steak.
Here's tonight's fixins: sirloin steak with pasta salad (bowtie pasta, cucumber, cherry tomatoes, black olives, Muenster cheese, chick peas, red wine vinaigrette with lots of dill. As usual, sourdough to clean the plate. The hound and I shared five fresh-picked plums for dessert. More than sated ...
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How big was that steak? I dunno, maybe one belt notch.Sometimes she gets lucky and I drop one of the kids hotdogs and let her have it. Last night she was hoping for some gristle but there wasn't any.
How big is that sirloin?