What did you cook today?

I really like your table....

 

Nothing I ate out.

 

For dinner tonight I made:

Creamy broccoli salad with onion, dried cherries and sesame seeds
kale salad with green grapes and asiago
Warm beet and orange salad with toasted sesame seeds
celeriac, potato and cauliflower mash with garlic

I now get to cook huge family style dinners for everyone I work with when I have the time! I have a feeling I'll be doing a lot of the cooking while I'm here since I'm the only one with a few years of culinary school under their belt. I am actually really excited for that!

We decided a bunch of random salads and veg tonight would make a good meal. It also used up a lot of random crap from the fridge. Someone else made a fantastic quinoa salad full of veggies and chicken too!

I am so bloody full now!

 

Where did you eat? I LOVE going out for supper.

 

Let me guess.....lol...



https://youtu.be/D2D2Ozh-olI




Hotwater

 

Chicken chilli tenders wrap. Mmmm

 

Mashed Potato Bowl

• Mashed Potatoes: (Two Yukon Potatoes, Milk/Butter/Salt)
• Parsley
• Chicken
• Green Onion
• Bacon
• Peas
• Carrots
• Corn
• Red Pepper

 

That looks yum.

 

That looks so good. I have a wild salmon fillet in the freezer and keep forgetting to take it out to unfreeze it. I have to get on that. Might try a mojo sauce on it.

 

It's going to be a hot one today, so I did a bit of cooking this morning and I can just quickly reheat later. Started with a classic French omelette for breakfast, with tarragon and dill.

 

Ahhh back when McDonald's was considered a high quality burger place. That must have been nice. I remember my grandmother telling me about the time she was invited by the ceo of McDonald's to a party to unveil a new burger. She said it was a very swanky affair and back then a McDonald's burger was the best burger you could get.

Apparently working at McDonald's used to be an awesome job too because they had an in depth training period that focused highly on customer service and quality. After you had worked at a McDonald's it was easy to get other jobs because everyone knew you had the best training possible.

McDonald's what happened to you?

 

That looks delicious! I am trying my eggs with tarragon and dill next time! It also looks like you cooked your bacon just the way I like it! Yummy!

It looks more like an american omelette though. The herbs would have been rolled into the centre of a french omelette, not cooked directly into them. Although the texture of it does look more french! Not browned or anything! Egg hybrids. Sorry, I'm a food nerd.

 

Yeah, it should be a little more rolled, the heat was a little too high. These are the best ones I've made:

http://www.hipforums.com/forum/topic/446877-what-did-you-cook-today/?p=7619943

http://www.hipforums.com/forum/topic/446877-what-did-you-cook-today/?p=7621961


But I haven't heard of using herbs that way, though I've heard of placing fillings in the center. I make mine the Pepin way! (First one he makes is a country omelette, probably what you're calling an American omelette.)

https://www.youtube.com/watch?v=s10etP1p2bU

 

I've been breaking eggs for 30 years and I can't do it like Jacques. How does he do that?

I need an omelet now.

 

He says in it the country omelette "is basically the way we do it in america". Looks and sounds like an american omelette to me. A classic French omelette never has anything cooked into the actual egg part. You also do not brown the outside at all in a classic French omelette. It is, by American standards, slightly undercooked.

I can think of 2 teachers I had in culinary school who would have smacked me for saying anything otherwise lol. One of those teachers was a chef from france.

Your eggs look damn good regardless.

 

Found another video. I love Jaques, I love the accent, I love the technique, alas I ain't trying it on the glass cooktop.

http://www.nytimes.com/video/dining/100000001116746/jacques-pepin-makes-an-omelet-.html

 

Thanks! So you would just sprinkle the herbs in the center, in the “leep” like Jacques is saying about the filling? I can't be making my Classic French omelette wrong! :-D Seriously though, I'm just happy to be able to make one. I can't flip an omelette to save my life so I never made them until Jacques introduced me to his technique. Do you do the vigorous shaking too? lol, I use this old electric stove that I'm sure wakes the neighbours when the pan grates against the element (which tends to go from cold to hot and no in between). What I wouldn't do for a new gas stove.

Expanse, I learned to crack eggs that way from another chef. The trick is to tap it on a flat surface, not on an edge. I used to crack eggs on the side of the bowl and got shell in the batter EVERY.SINGLE.TIME. Now I rarely do. Try it… you'll like it!

ETA: Oh neat, thanks Beag! He mentions the egg breaking technique there. Poor Jacques, he's doddering a little in that vid. lol He's older there.

 

Yes the herbs would go in the centre. Honestly I feel like I'm just being a food snob right how lol because your omelette look really tasty either way and I prefer the herbs cooked right into it too. But yes I shake it like mad over the stove and stir it with a spatula while it cooks. It sounds horrible while I do it. I bet one of those glass top induction stoves would be a dream for that!

 

No, no, you're not a snob (rolls eyes à la Monty Python, with dripping sarcasm). No really, I like learning about cooking. Now Beag said he wouldn't shake the pan on his glass top. I assume because it would scratch it? I don't know much about the stoves so not sure.

Good God it's hot! I nipped over to the lake and even here it's dead air. Still cooler than inside. Oh wait! I think that was a breeze! Might have just been the gull flapping by.

 

Yeah I guess it would scratch the top. You would think they could make those things less breakable lol.