Tide In Mind Out
ct_thrash
- Mar 5, 2002
- 24,291
- 290
- 83
El Stormo
Member
Karmic
speedy meatmonger
Det Som Engang Var
Viking Bastard
Tide In Mind Out
ct_thrash
- Mar 5, 2002
- 24,291
- 290
- 83
Cat5Messiah
Violator of Sheep
Shit, gay, same difference. Gay people fuck each other in the ass which leads to shit cock.
No.
I don't understand why am I getting all these non related posts. I remember that I was talking to a will then what happened?
El Stormo
Member
Tide In Mind Out
ct_thrash
- Mar 5, 2002
- 24,291
- 290
- 83
Det Som Engang Var
Viking Bastard
Cat5Messiah
Violator of Sheep
WhiteBeastofWotan
Apostitutes!
oh my
so who likes steak?
You know, even though I love beef, I rarely eat steak because I'm really picky about it. I hate the chunks of visible fat, really. Note that if its ground up like in a burger or something, I dont care. Its not the health part that I don't like, its the texture of the fat chunks. And its hard to get a steak that doesnt have that. So I really only get steaks on special occasions I'll get like a file mignon or something expensive like that.
I never thought of it that way.
so your "No" was a response to "No, it was relevant." or " re-read" ?
WhiteBeastofWotan
Apostitutes!
Tide In Mind Out
ct_thrash
- Mar 5, 2002
- 24,291
- 290
- 83
El Stormo
Member
Shpongled
Member
- Aug 30, 2001
- 13,489
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- 48
An omelette or omelet is a preparation of beaten egg cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat, or some combination of the above. Gourmet cook Julia Child once described an omelette as soft-cooked scrambled eggs wrapped in an envelope of firmly-cooked scrambled eggs. Traditionally, omelettes are partially cooked on the top side and not flipped prior to folding. According to Alton Brown, of Food Network's "Good Eats," the chances of becoming ill from traditonal omelettes are small.
Many variations exist.
Spanish tortilla de patatas (European Spanish for "potato omelette") is a characteristic thick omelette stuffed with fried potatoes and fine cut onion, and fried using olive oil. See also tortilla. In Britain this is called a Spanish omelette, and may include cheese or cooked diced ham.
The French Omelette is smoothly and briskly cooked in a very, very hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomatoes and mint, finely chopped herbs (often tarragon, chervil, rosemary and thyme) or chopped onions.
A Denver omelette, also known as a Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the midwestern United States and sometimes has a topping of cheese and a sidedish of hashbrowns or fried potatoes.
An egg white omelette is a variation which does not include the yolks to remove fat and cholesterol, which reside exclusively in the yolk-portion of an egg.
In the United States, a Spanish omelette is an omelette served with an often spicy sauce of tomatoes, onions, and bell peppers.
Frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittate are cooked slowly. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.
In Japan, omelette (pronounced omuretsu) can mean a western omelette but also omuraisu (from the English words "omelette" and "rice"). It is a fried ketchup-flavored rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelette. Omu-soba is an omelette with yakisoba as its filling. This is also known in Tokyo as the "Gunshot Omelette." Okonomiyaki is a Japanese pancake which is often compared to an omelette.
A Chinese omelette can be egg foo yung [1] or an oyster omelette.
A Thai omelette can be a kai yat sai.
Bi pong moun is a variety of omelette from Cambodia.
In India an omelette is usually made with the addition of spices which vary by region. Most commonly used are finely chopped green chillies, chopped onions, coriander leaf and powder and a pinch of turmeric all of which are added to the egg before it is whisked.
[edit] Omelette Legend
According to legend, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessieres. Napoleon feasted on an omelet prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelet for his army the next day.[1]
On March 19, 1994, the largest omelette (1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan,[2] but it was subsequently overtaken by an omelette made by the Lung Association in Brockville Memorial Centre, Ontario, Canada on May 11, 2002 — it weighed 2.95 tonnes.[3]
Many variations exist.
Spanish tortilla de patatas (European Spanish for "potato omelette") is a characteristic thick omelette stuffed with fried potatoes and fine cut onion, and fried using olive oil. See also tortilla. In Britain this is called a Spanish omelette, and may include cheese or cooked diced ham.
The French Omelette is smoothly and briskly cooked in a very, very hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomatoes and mint, finely chopped herbs (often tarragon, chervil, rosemary and thyme) or chopped onions.
A Denver omelette, also known as a Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the midwestern United States and sometimes has a topping of cheese and a sidedish of hashbrowns or fried potatoes.
An egg white omelette is a variation which does not include the yolks to remove fat and cholesterol, which reside exclusively in the yolk-portion of an egg.
In the United States, a Spanish omelette is an omelette served with an often spicy sauce of tomatoes, onions, and bell peppers.
Frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittate are cooked slowly. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.
In Japan, omelette (pronounced omuretsu) can mean a western omelette but also omuraisu (from the English words "omelette" and "rice"). It is a fried ketchup-flavored rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelette. Omu-soba is an omelette with yakisoba as its filling. This is also known in Tokyo as the "Gunshot Omelette." Okonomiyaki is a Japanese pancake which is often compared to an omelette.
A Chinese omelette can be egg foo yung [1] or an oyster omelette.
A Thai omelette can be a kai yat sai.
Bi pong moun is a variety of omelette from Cambodia.
In India an omelette is usually made with the addition of spices which vary by region. Most commonly used are finely chopped green chillies, chopped onions, coriander leaf and powder and a pinch of turmeric all of which are added to the egg before it is whisked.
[edit] Omelette Legend
According to legend, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessieres. Napoleon feasted on an omelet prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelet for his army the next day.[1]
On March 19, 1994, the largest omelette (1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan,[2] but it was subsequently overtaken by an omelette made by the Lung Association in Brockville Memorial Centre, Ontario, Canada on May 11, 2002 — it weighed 2.95 tonnes.[3]
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