Hibachski. 
6 Likes
I bet tearing off a piece of that and swabbing a nice vinegar/evo/spice blend would be awesome. 
Boop!
Broiled chicken, sautéed chants, dressing is the pan stuff splashed with prosecco, oregano flowers.
Pan stuff…
Its not last meal good, but its pretty good!
Its a really good time of year to eat.
6 Likes
@Brant_Drake
I’m noticing that when I try making omelettes, the section close to the handle doesn’t seem to firm up enough to roll first. Any tips?
I always roll from the far side.
1 Like
For me, it seems that the sides of the pan aren’t heating up enough.
I’ve tried 3 yesterday and 3 this morning.
The the bottom and side edges are always still somewhat soupy while the far edge is ready to roll.
It’s never firm enough for me to tap into place.
I’m using a glass top electric stove if that makes a difference
This is really really really frustrating because I’m doing everything the tutorials say but it never works
It’s actually looking worse than what I was doing previously
That could be something. I used one of those (my brothers) for a very short while, and didn’t like it at all.
I really like gas for heat control and distribution.
Electric element comes in second.
Have not used induction.
What kind of pan are you using?
Cincinatti Chili (w/ elk)
Beef Stroganoff
Slow Cooker Taco Meat over Cilantro Lime Rice topped with Peach Salsa
Salmon & Sweet Potato Hash w/ Fried Eggs
Beef Curry w/ Cabbage & Potatoes
A few recent breakfasts
12 Likes
Salmon & sweet potatoes is such an awesome combo. It doesn’t just hit the spot, it crushes it.
2 Likes
I could use some consultation from @Brant_Drake @anna_5588 or anybody else that would like to jump in.
I’m trying to do something with cheese, and I’m just winging it.
So heres the scene.
So I sprinkled them with the coarse black pepper, put them in the glass bowl, then drizzled with a few tbsp. of truffle oil, crumbled a bunch of oregano, then balsamic. Stirred over itself to get everything good and covered.
So should this sit for a while and steep in the flavors, or eat right away?
Id hate to open the fridge tomorrow to a bunch of smelly cheese goo.
2 Likes
They’ll be fine tomorrow. I wouldn’t go longer because they’ll start to get leathery.
The truffle oil might lose some potency though.
1 Like
Thank You!
The initial impression I got from it was a big hit of oregano/pepper (might have gone too big on that) and nice balsamic, then the peoper fades and the truffle floats in the back of your mouth.
If you want to marinate the mozzarella to make it softer, you can use lactic acid (kimchi juice, any pickled vegetable juice) and that will soften the cheese proteins. Vinegar is a lower pH so it toughens the proteins.
1 Like
Ok. I like their regular tenderness, a little toughness is no big deal. I was worried about possibly melting them.
Might try to make some kind of chanterelle type thing too. I still have some to play around with and will head out in the next few days to find more.
