Tonight I made a little omelet with my duck eggs and some of the swiss chard I braised yesterday. It doesn't look pretty, but as you must know by now, I am unafraid of ugly food shots.
This could have been prettier if I hadn't been hungry and lazy. As such, I let it get brown and my circle of fluffy egg broke when I folded it hastily over the filling. Next time: lower heat, oil instead of butter, no milk in the eggs, all fillings portioned out ahead of time!
I'd like to master the brown-free omelet. I'm told this is what chefs will most often ask a cook to do when they're applying for a job on the line. (That and chop something really awesome-like.)
In other news, today I met Michael Ruhlman. He's a great food writer and blogger and he came out with this book, copies of which I am going to try to procure for all my food-loving friends because it's fun to read and also, handy. Anyway, I had lunch with him and a few others from work and it was a great time. We talked about salt! And measuring versus weighing. And recipes. And homemade bacon. I was in heaven, obvs.
1 comment:
You foodie glamourpuss. I am tres green.
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