Secrets of Success: Omelettes and Love Making

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    Mar 19, 2012 11:43 PM GMT
    While making lunch today, I realized that cooking a great omelette and pleasurable love making have a lot in common. Really, I'm not joking! Here's my précis for both.

    Thom's Notes on Omelettes and Love Making:
    • Two large/extra large is usually the best number to use.
    • Don't start with the heat too high... it takes longer, but the results are far better.
    • Don't be afraid to use lots of oil... everything needs to slip around in the receptacle.
    • Experiment with things to add... there are so many possibilities for spicing up the basic dish, and creativity is your key to mastery.
    • Savour EVERY mouthful.
    • Practice, practice, practice! This begets skill, and the process of making is enjoyable in itself.
    • Pay attention and be attentive throughout... don't go on autopilot, or it can get ruined.
    • Adding a little cream is always a good thing.
    • Scent, texture, taste, and presentation is EVERYTHING.


    I hope that you find this useful! icon_wink.gif
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    Mar 19, 2012 11:46 PM GMT
    I never eat omelets with less than 4 eggs.

    Your idea of two eggs will keep you celebate if you live with me. I'll sleep in till you get the other two eggs ready.
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    Mar 19, 2012 11:55 PM GMT
    Good analogy.
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    Mar 20, 2012 12:00 AM GMT
    yourname2000 saidHaha....reminds me of the advice a (gay) chef once gave me:

    "The pan is like a woman...you got to get it hot before you stick the meat in."

    icon_lol.gif


    Hahahaha, love it! icon_wink.gif
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    Mar 20, 2012 12:01 AM GMT
    If having sex is like making omelets then I'm in for some trouble. They always come out scrambled icon_cry.gif
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    Mar 20, 2012 12:05 AM GMT
    Hmmm - reminds me of this past Sunday. Woke up to morning sex and then made Eggs Benedict. As you said, T, scent, texture, taste and presentation is EVERYTHING! icon_cool.gif
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    Mar 20, 2012 12:05 AM GMT
    intensity69 said
    yourname2000 saidHaha....reminds me of the advice a (gay) chef once gave me:

    "The pan is like a woman...you got to get it hot before you stick the meat in."

    icon_lol.gif


    Hahahaha, love it! icon_wink.gif


    Me too!!! icon_lol.gif
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    Mar 20, 2012 12:06 AM GMT
    I'm guessing omelet is on the menu for this evening???

    or for after...

    There will need to be a replenishment of protein...
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    Mar 20, 2012 12:11 AM GMT
    Love the analogy. I love to cook some omelets in the morning for some breakfast in bed. Nothing like making a meal for someone special on a calm Sunday morning. icon_smile.gif
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    Mar 20, 2012 12:13 AM GMT
    Captain_Awesome saidLove the analogy. I love to cook some omelets in the morning for some breakfast in bed. Nothing like making a meal for someone special on a calm Sunday morning. icon_smile.gif


    Making breakfast for my guy on Sunday when things are slower paced and we can relax is one of my favorite things to do.
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    Mar 20, 2012 12:14 AM GMT
    intensity69 saidI hope that you find this useful! icon_wink.gif

    I followed you as far as you took us. But then, having just hosted a big breakfast yesterday (Sun) I wondered: what about the cleanup? The thought of a Brillo pad and the dishwasher was positively unnerving! icon_eek.gif
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    Mar 20, 2012 12:15 AM GMT
    sashaman said
    Captain_Awesome saidLove the analogy. I love to cook some omelets in the morning for some breakfast in bed. Nothing like making a meal for someone special on a calm Sunday morning. icon_smile.gif


    Making breakfast for my guy on Sunday when things are slower paced and we can relax is one of my favorite things to do.


    Tee hee... tomorrow is Dave's weekend. My schedule is flexible, so I am making it my weekend too. icon_wink.gif
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    Mar 20, 2012 12:18 AM GMT
    Art_Deco said
    intensity69 saidI hope that you find this useful! icon_wink.gif

    I followed you as far as you took us. But then, having just hosted a big breakfast yesterday (Sun) I wondered: what about the cleanup? The thought of a Brillo pad and the dishwasher was positively unnerving! icon_eek.gif



    Oooooh, good point!

    I lovingly hand-wash all of my pots and pans, using gentle products. I love the feel of the hardness in my hands as I do so. Everything I have is new, as I recently relocated from Toronto and I've started over from scratch.

    I think the analogy continues! icon_lol.gif
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    Mar 20, 2012 12:18 AM GMT
    Art_Deco said
    intensity69 saidI hope that you find this useful! icon_wink.gif

    I followed you as far as you took us. But then, having just hosted a big breakfast yesterday (Sun) I wondered: what about the cleanup? The thought of a Brillo pad and the dishwasher was positively unnerving! icon_eek.gif
    How about a Bello pad? I heard he's good at cleaning up after other people's messes. :icon_razz.gif
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    Mar 20, 2012 12:32 AM GMT
    YOU FORGOT TO ADD THE SAUSAGE
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    Mar 20, 2012 12:34 AM GMT
    Ariodante saidYOU FORGOT TO ADD THE SAUSAGE
    I know I didn't... but I cook meals to request ; )
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    Mar 20, 2012 12:36 AM GMT
    intensity69 saidWhile making lunch today, I realized that cooking a great omelette and pleasurable love making have a lot in common. Really, I'm not joking! Here's my précis for both.

    Thom's Notes on Omelettes and Love Making:
    • Two large/extra large is usually the best number to use.
    • Don't start with the heat too high... it takes longer, but the results are far better.
    • Don't be afraid to use lots of oil... everything needs to slip around in the receptacle.
    • Experiment with things to add... there are so many possibilities for spicing up the basic dish, and creativity is your key to mastery.
    • Savour EVERY mouthful.
    • Practice, practice, practice! This begets skill, and the process of making is enjoyable in itself.
    • Pay attention and be attentive throughout... don't go on autopilot, or it can get ruined.
    • Adding a little cream is always a good thing.
    • Scent, texture, taste, and presentation is EVERYTHING.


    I hope that you find this useful! icon_wink.gif


    What about souffles?
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    Mar 20, 2012 12:40 AM GMT
    Ariodante saidYOU FORGOT TO ADD THE SAUSAGE


    The ingredients are whatever strikes your fancy! icon_twisted.gif

    Tonight I am adding sausage, for sure, hehehehe icon_wink.gif
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    Mar 20, 2012 12:41 AM GMT
    As someone who has made scrambled eggs all my life (mind you, my scrambled eggs are the best you've ever had), I recently started trying to teach myself how to make an omelette. I even watched videos online of pros doing it. icon_wink.gif

    It's harder to do than most people realize. I think my problem is I get impatient, turn the heat up too high, and eventually end up turning it into scrambled eggs! I'm getting better though with practice.

    I love this analogy!
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    Mar 20, 2012 12:42 AM GMT
    sideways2134 said

    What about souffles?


    Hmmmmmm, soufflés are far more delicate. Not so much to my liking... except the rising part. I am a little more aggressive than that! icon_twisted.gif
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    Mar 20, 2012 12:43 AM GMT
    i did not know you can add cream to omelets, what kind of cream do you use for the omelets lol?
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    Mar 20, 2012 12:46 AM GMT
    archon saidi did not know you can add cream to omelets, what kind of cream do you use for the omelets lol?


    As long as it's fresh, it matters not icon_wink.gif
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    Mar 20, 2012 12:47 AM GMT
    Trollileo said
    yourname2000 saidHaha....reminds me of the advice a (gay) chef once gave me:

    "The pan is like a woman...you got to get it hot before you stick the meat in."

    icon_lol.gif
    Because you never have to get the man hot before sticking your meat in.


    LOL icon_lol.gif
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    Mar 20, 2012 1:36 AM GMT
    Then you shove your bread back in the toaster and keep at it until EVERYTHING is done!

    Or you switch to cooking up the sausage. One or the other.
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    Mar 20, 2012 1:44 AM GMT
    Shawnathan saidNot that it ever happens to me, but a friend of mine ....


    That's where practice comes in. Tell your friend to keep working at it to either: a. know how to keep all of the timing in synch; or b. adapt and keep on "cooking". icon_wink.gif