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recommendations for omelette pan

recommendations for omelette pan
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  • Post #61 - June 6th, 2018, 8:01 am
    Post #61 - June 6th, 2018, 8:01 am Post #61 - June 6th, 2018, 8:01 am
    Cathy2 wrote:Did you use an ice cube and a lid to accomplish cook or lid only?

    I remember Patty would do the ice cube trick.
    Scant tablespoon of water around the edge and lid.

    Patty used a hot flattop thus the ice cube. In a pan on a stove a little water and a lid works best.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #62 - June 10th, 2018, 11:58 am
    Post #62 - June 10th, 2018, 11:58 am Post #62 - June 10th, 2018, 11:58 am
    SpamGritsEggsLTH1.jpg Wife’s away, Spam comes out to play. Spam, grits and eggs = breakfast.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #63 - June 15th, 2018, 8:56 am
    Post #63 - June 15th, 2018, 8:56 am Post #63 - June 15th, 2018, 8:56 am
    FOLTH1.jpg French Omelette. Tasty, B form factor. Slightly lopsided or B+ And the beat goes on . . .
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #64 - June 23rd, 2018, 1:43 pm
    Post #64 - June 23rd, 2018, 1:43 pm Post #64 - June 23rd, 2018, 1:43 pm
    French Omelette, solid B. Interior cut in the style of omurice, where you cut the omelette and the curd cascades over a molded round of fried rice then topped with demi glace. I was thinking of doing a version of this with Dan Dan Noodle. (Thanks go to Rene G for the idea)

    And the beat goes on . . .

    OmuriceLTH1.jpg French Omelette, solid B
    OmuriceLTH2.jpg Curd should be looser for omurice.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #65 - June 24th, 2018, 11:38 am
    Post #65 - June 24th, 2018, 11:38 am Post #65 - June 24th, 2018, 11:38 am
    Frico Omelette, take 2

    Ring of Parmesan crisp, aka frico, with a folded American style omelette on top. Simple, especially compared to a French omelette, and tasty.

    And the beat goes on . . .

    FricoOmeletteFB1.jpg Frico Omelette, take 2
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #66 - July 4th, 2018, 10:51 am
    Post #66 - July 4th, 2018, 10:51 am Post #66 - July 4th, 2018, 10:51 am
    4th of July!
    FFOLTH1.jpg Celebrating American independence from France with a French Omelette.

    FFOLTH2.jpg Celebrating American independence from France with a French Omelette.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #67 - July 4th, 2018, 12:01 pm
    Post #67 - July 4th, 2018, 12:01 pm Post #67 - July 4th, 2018, 12:01 pm
    G Wiv wrote:4th of July!

    Celebrating American independence from France with a French Omelette.

    :lol: Was it over when the Germans bombed Pearl Harbor?!
    --John Blutarsky

    Btw, it looks beautiful!

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #68 - July 28th, 2018, 3:21 pm
    Post #68 - July 28th, 2018, 3:21 pm Post #68 - July 28th, 2018, 3:21 pm
    FrenchOmeletteLTH19.jpg French omelette = breakfast, and the beat goes on . . .
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #69 - August 7th, 2018, 8:29 am
    Post #69 - August 7th, 2018, 8:29 am Post #69 - August 7th, 2018, 8:29 am
    "The Art of Cooking Omelettes" by Madame Romaine de Lyon is a long out of print lovely obsessive ode to French Omelettes. I relate strongly to Madame Romaine as she details her passion for proper technique in a my-way-or-the-highway fashion, though with French charm. Stories of her early life in France, how she came to reside in NYC, of the celebrities, and regular folks, who frequented her Omelette restaurant for 65-years and omelette recipes. A wonderful informative read.

    None other than Julia Child held up a copy of Madame Romaine's book on her seminal 1960's The French Chef omelette show and recommended it as essential to anyone with an interest in omelettes.

    Thank you LTHer TCDUP for introducing me to Madame Romaine de Lyon. I've read though the book twice and recommended it to 4 others in less than a week.

    OMMR1.jpg The Art of Cooking Omelettes & my B- form factor French Omelette
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #70 - August 7th, 2018, 9:59 am
    Post #70 - August 7th, 2018, 9:59 am Post #70 - August 7th, 2018, 9:59 am
    I've read though the book twice and recommended it to 4 others in less than a week.


    I'm so glad you liked it!!
  • Post #71 - September 3rd, 2018, 8:38 am
    Post #71 - September 3rd, 2018, 8:38 am Post #71 - September 3rd, 2018, 8:38 am
    Starting to get the hang of French Omelettes after about 75, starting to get the hang of marriage after 30-years. (Anniversary today)
    FOLTH21.jpg French Omelette
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #72 - September 3rd, 2018, 8:54 am
    Post #72 - September 3rd, 2018, 8:54 am Post #72 - September 3rd, 2018, 8:54 am
    The omlette looks just right Gary, bien fait! Ditto on the marriage!

    Either those tomatoes are yellows, or they're very anemic!

    It's been a great year for tomatoes up here in Waaay Upstate NY.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #73 - September 3rd, 2018, 9:08 am
    Post #73 - September 3rd, 2018, 9:08 am Post #73 - September 3rd, 2018, 9:08 am
    Geo wrote:Either those tomatoes are yellows, or they're very anemic!

    Yellow tomatoes from a friends garden, really fantastic yellow tomatoes!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #74 - September 3rd, 2018, 9:21 am
    Post #74 - September 3rd, 2018, 9:21 am Post #74 - September 3rd, 2018, 9:21 am
    I've never grown yellows, but I hear they have less acid than standard reds. Burpee has some new hybrids that are spectacularly good. I just love their Brandy Boy, which is a hybrid of the heirloom Brandywine, with one of their "Boy" beefsteaks. Yummmm!

    Geo
    https://www.burpee.com/vegetables/tomatoes/tomato-brandy-boy--hybrid-prod000973.html
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)

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