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Scovie's Bits. (And maybe some cooking)
- Thread starter Scovie
- Start date
Gott DAAEEUUUMM!
Someone tag JayT
He sent a very nice box for christmas, Cheesesteak fixens, Ribeye meat, Provolone, American cheeses, Long rolls and Martin's Potato Buns. Also, he sent a Shoefly pie and two packages of Sriracha Sausage.
He told me exactly how to do the Cheesesteaks including a few spoonfuls of Marinara sauce just to barley coat the meat. I added onions and jalapeños because that's how Jay does it. Add the provolone to the hot rolls right out of the oven and pile the meat on it. I was supposed to "fold" the American cheese into the meat like a roll in the pan but I didn't have room so, I just put the American on top and through it under the broiler for a minute. Sofa King GOOD!!!!
You were right Jay, best Cheesesteak sandwich I have ever had. Truly it's about those rolls. They are crispy on the outside exactly like a croissant and held up perfectly with the juice and weight of the meat. The provolone sealed it up too. I have never had a proper one so I thank you big dog, from the bottom of my belly.
Shoefly pie. Anyone ever had it? Well dang, it's like a fig newton pie. But obviously better. It was made by a little Amish woman that lives down the street from him and paid for her grandsons iPad Christmas present by selling these pies for the last 2 years. It's Christi's new all time favorite pie that passed Pecan. That shocked me because if there's a Pecan pie store nearby, she'll rob it without a ski mask. Watch out Amish lady down the street from Jay, you've been warned. I made all that up, I have no idea if Amish celebrate Christmas.
Thanks Jay for the treats, we have enough for more tomorrow after we have some Sriracha sausage hash and eggs. Or maybe a Sriracha Sausage omelette.
Thanks buddy!!!
Someone tag JayT
He sent a very nice box for christmas, Cheesesteak fixens, Ribeye meat, Provolone, American cheeses, Long rolls and Martin's Potato Buns. Also, he sent a Shoefly pie and two packages of Sriracha Sausage.
He told me exactly how to do the Cheesesteaks including a few spoonfuls of Marinara sauce just to barley coat the meat. I added onions and jalapeños because that's how Jay does it. Add the provolone to the hot rolls right out of the oven and pile the meat on it. I was supposed to "fold" the American cheese into the meat like a roll in the pan but I didn't have room so, I just put the American on top and through it under the broiler for a minute. Sofa King GOOD!!!!
You were right Jay, best Cheesesteak sandwich I have ever had. Truly it's about those rolls. They are crispy on the outside exactly like a croissant and held up perfectly with the juice and weight of the meat. The provolone sealed it up too. I have never had a proper one so I thank you big dog, from the bottom of my belly.
Shoefly pie. Anyone ever had it? Well dang, it's like a fig newton pie. But obviously better. It was made by a little Amish woman that lives down the street from him and paid for her grandsons iPad Christmas present by selling these pies for the last 2 years. It's Christi's new all time favorite pie that passed Pecan. That shocked me because if there's a Pecan pie store nearby, she'll rob it without a ski mask. Watch out Amish lady down the street from Jay, you've been warned. I made all that up, I have no idea if Amish celebrate Christmas.
Thanks Jay for the treats, we have enough for more tomorrow after we have some Sriracha sausage hash and eggs. Or maybe a Sriracha Sausage omelette.
Thanks buddy!!!
You did him proud sir.
Wow. Best omelette I have ever made. I didn't do much in the way of fillings. 3 eggs, S&P and cheese is all I did because I wanted to test the technique. Whole different dish as to what I used to do. The texture and flavor was phenomenal.
I did CJ's first (Jack cheese, black plate) and knew right away to either use 4 eggs as Jaques Pepin did or use a smaller pan. The eggs kind of got lost in the pan and my heat might have been a tad high. It didn't roll over as it's supposed to but still worked.
My omelette (cheddar cheese, white plate) the pan temp was definitely a little high and just pausing long enough to take a picture browned it just a tad but still nothing like I was doing.
They were both creamy or "wet" in the middle and damm good tasting.
Thanks everyone for your guidance, I have learned something new and changed up my omelette making technique for good!
I did CJ's first (Jack cheese, black plate) and knew right away to either use 4 eggs as Jaques Pepin did or use a smaller pan. The eggs kind of got lost in the pan and my heat might have been a tad high. It didn't roll over as it's supposed to but still worked.
My omelette (cheddar cheese, white plate) the pan temp was definitely a little high and just pausing long enough to take a picture browned it just a tad but still nothing like I was doing.
They were both creamy or "wet" in the middle and damm good tasting.
Thanks everyone for your guidance, I have learned something new and changed up my omelette making technique for good!
Those look awesome!
where's the heat 
Pepin is awesome, the first time I really nailed the classic French omelette, tapping the handle to roll it and the flip out, I felt invincible. Lol.
If you have 10 minutes, watch what he does to a chicken. I like that offhand comment at the beginning where he says it shouldn't take more than about a minute to do. I would love to see him do it full speed, without slowing down to explain things.
https://youtu.be/Ku5p1CcGn70
If you have 10 minutes, watch what he does to a chicken. I like that offhand comment at the beginning where he says it shouldn't take more than about a minute to do. I would love to see him do it full speed, without slowing down to explain things.
https://youtu.be/Ku5p1CcGn70
splash some hot sauce, sprinkle of some powder or flakes, or even some penos in the omelette
i'm not saying i wouldn't enjoy eating one of Scovies omelettes
i just wanted to see some heat with them eggs
i'm not saying i wouldn't enjoy eating one of Scovies omelettes
i just wanted to see some heat with them eggs
he was practicing technique and maybe he added sauce who knows...
thats why i asked...
what sauce if he did add it ?
i want more deets
what sauce if he did add it ?
i want more deets
last omelette i made and took a pic of was quite a while ago
i tried to find a more recent one, but i guess i didnt save or take pics of them
i make my omelettes fluffy and like em Stuffed and Smothered
http://thehotpepper.com/topic/65579-omelets/?p=1431835
i usually eat Oatmeal for breakfast most days now
and when i do eat eggs i usually have 1. breakfast bagel style
i need to get back to eating big breakfasts again
i tried to find a more recent one, but i guess i didnt save or take pics of them
i make my omelettes fluffy and like em Stuffed and Smothered
http://thehotpepper.com/topic/65579-omelets/?p=1431835
i usually eat Oatmeal for breakfast most days now
and when i do eat eggs i usually have 1. breakfast bagel style i need to get back to eating big breakfasts again
Yeah, I was working on technique. I am glad I didn't add anything because I wouldn't have gotten the flavor that was there. I haven't ordered an omelette in a restaurant in 30 years so I had no idea what to expect. And I certainly found out that I was doing it wrong. My old way was great for holding a lot of "stuff" but it also means they were tough, which also has a different flavor. The omelettes I made this morning were downright succulent. Adding stuff will be next. I need to try using my smaller pan with 3 eggs or see if making a 6 egg omelette works better and split it. This time my pan was too big for a 3 egg omelette. I am so stoked about this I can't even tell you! Who knew a simple thing like this would be so exciting. LOL
Ashen, I didn't tap the pan or the handle, it just slid out. I lifted the handle to roll it over onto itself and then flipped the pan over but didn't do any tapping. I can see how Bourdains method of sautéing the "fillings" first, then adding the eggs would be killer, I can't wait to try it with Jay's Sriracha Sausage (cooked first). Onions, Peños, Provolone, and maybe some tomatoes on top.
GIP, totally with you bro, I have always added more smotherings and stuffings than should be allowed. LOL I am not admitting to smothering an overstuffed omelette with Hollandaise. If you accuse me, I'll deny it.
Ashen, I didn't tap the pan or the handle, it just slid out. I lifted the handle to roll it over onto itself and then flipped the pan over but didn't do any tapping. I can see how Bourdains method of sautéing the "fillings" first, then adding the eggs would be killer, I can't wait to try it with Jay's Sriracha Sausage (cooked first). Onions, Peños, Provolone, and maybe some tomatoes on top.
GIP, totally with you bro, I have always added more smotherings and stuffings than should be allowed. LOL I am not admitting to smothering an overstuffed omelette with Hollandaise. If you accuse me, I'll deny it.
salsalady
eXtreme Business
Don't worry Scovie, no pics, never happened....Scoville DeVille said:GIP, totally with you bro, I have always added more smotherings and stuffings than should be allowed. LOL I am not admitting to smothering an overstuffed omelette with Hollandaise. If you accuse me, I'll deny it.
....is this a challenge to make another epic fluffy omelette and overeat againsalsalady said:Don't worry Scovie, no pics, never happened....
?if so, i'm down..
. but i think the last time i entered an egg throwdown...
my Dr. was like
; WTF 
I thought you said you have been eatin' salads and bagels and shit
and i just wanted to depressingly mumble; Emu eggs
was it worth it?... still not totally sure
it's not like eating the entire yolk of one emu egg, plus most of the other in omelettes...
within less than a weeks time
were the only thing that F'd up my cholesterol and started causing my gallbladder problems.
it may have been enough to warn me and help ? but i'm pretty sure i was already F'd at that point.
so, all in all... no regrets
anyway., back to omelettes...
i will skip whatever necessary to do an omelette throwdown
Y'all will be amazed at my technique
