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Full set thanks, Zackster. Still didn’t make it anymore enjoyable. Seems like they’ve gone out of their way to make it dry and stale. 3×2’s for you. Probably thought someone would steal it off them if they made it nice.
English Cuisine
Cankles-McJeggings was this in ny, nj or pa? The water matters.
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Can’t remember exact location as too long ago but definitely central . Brooklyn maybe. It’s not just there though, it’s the same everywhere I’ve ever had one.
Well then all I can can say is thank god that this market data didn’t exist last week when Wells Fargo approved my small business loan for Sarnie Jim’s East London Breakfast Sandwich Shop. The Chips Butty on a Bagel would have sunk me!
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You know full well a decent sandwich shop anywhere in America ( made by the British obvs) would absolutely clean up. So with that in mind youd better be looking for someone to run it for you.
rhouses
I’m not well fussy when it comes to scramble eggs. And you are right they do have to be cooked nice a slow with some butter and not to much milk as it can burn. I also use a whisk until it just starts to come together then use a spatula. I like them well seasoned with only a little cheese. Can’t stand them if it’s over cooked either.
The only reason Zackster can eat and enjoy bagels is because he has gnashers like this:
The basic rule of making your cooking taste good is to whack a load of salt, butter and/or cream in it. The amount of butter I see some chefs put in their dishes is horrendously heart attack inducing. I’m sure it tastes great BECAUSE YOU USED A SHIT LOAD OF BUTTER.
Doesn’t mean you need it and keeping it simple with just a bit of butter and salt is perfectly fine as long as you cook it the right way. You don’t need to put milk in to make it creamy either.
As for omelette, ole Jacques Pepin does the trick. Ramsay saying scrambled eggs is the true test of a chef was nicked from Pepin who got chefs to make omelettes.
BlainSA
I done one summer season in a local seaside restaurant serving all the tourists. I was in charge of cooking omelettes. Used to cook three at a time. A splash of oil in a very hot pan then one ladle of eggs per pan. Used to use a fork which was bent at the end so it wouldn’t scratch the pan. Cooked really fast until it almost set then spread out adding the topping then rolled into a plate.
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What frying pans are you currently recommending? Looking to renew soon. Tried so many and generally all seem to be wank on the coating front. All have 10 years of completely pointless warranty.
Considering German made Zwilling Madura also been looking at Circulon C series. My view is they are all shite and none live up to their warranty or expectation.
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Cankles-McJeggings
We’ve just bought some new frying pans. I’ll have a look when I get up. Nothing seems to stick whatsoever. I don’t think they were that expensive either. In the restaurant we used cast iron.
I think Woll is a good German company.
Jacques Pepin using a fork on those lovely pans is testament to his skill (or they’re not his pans so he doesn’t give a fuck - probably this)
Makes me laugh how they all say knives forks spoons etc can be used with them. Everyone knows it totally fucks them as does putting them in the dishwasher. Learned the hard way.
Yes woll was another actually.
Cankles-McJeggings
I really think the key is cleaning them. I always try to clean mine as soon as I’ve finished cooking. A quick wipe over with hot soapy water but don’t use a scourer
When I’m being decadent I love a warm bagel smothered in cream cheese and blueberry jam. Uffff.
Yeh that’s what we do nowadays. Defo not scourers. Especially the ones that say non stick safe. .
It’s defo a texture thing. Fucking awful shite.