• We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!

Scovie's Bits. (And maybe some cooking)

The Hot Pepper said:
Use a semi-hard cheese or a non-melty cheese that just gets soft. I agree if you use a melty cheese when you make soft eggs the texture is similar and can be snotty. Try aged provolone, scamorza, or smoked mozzarella and get back to me.
Click to expand...
Been there, starred in the movie, wrote the book and sold t-shirts. I'm gonna be 50 this year ya know. LMAO

When it comes to scrambled eggs, I prefer seasonings over texture. The eggs already have the texture so a mild seasoning and a sprinkle of cheese is all that's needed. Pepperjack, and havarti are my faves but of course Tillamook Sharp cheddar. Actually a tad of brie is good too.
 
Beth's is in Seattle, but I'm pretty sure Scovie and I could make that happen....And you could enjoy a freaking awesome bloody Mary or beer while waiting....Which they don't serve at Beth's.

(Pretty sure they don't serve alcohol at Beth's, do they Scovie?)
 
Wow. Those omelets are about the size of the ones at Tony's in Birch Run MI. Theirs are more American stlye, and browned though.

Add a "side" of bacon and you get a full pound of cooked bacon.

I thought restaurant portions were big here, but some places in the USA are just insane.
 
guy_fieri_beach.jpg

guy_fieri_chick.jpg
 
You must log in or register to reply here.
Back
Top