Ohhhh! 
Thank you. I will make the candied chanterelle.
Would you use that over a salad, as a glaze for chicken or pork?
Or just body shots off of a hippy chick?
I’m really hoping for that last option.
“Sorry Shnookums, chef said so. 
”.
So here it is. The way too hot to cook snack board.
Rethinking it, probably should have cut the tomatoes into flat slices instead of wedges.
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Center cut chops & sweet potaters!
Damn. Now I really hope some good ones are emerged. 
A little sage I have in the garden for the chops too!
Oh man, Nothing better!
I’ve made some progress on omelettes
Finally got the proper shape somewhat
Unfortunately it’s still wrinkled and overcooked.
I should have pushed the curds away from the handle side and taken if off the heat sooner
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Those are nice. Mine are just crazy concoctions hidden in a tortilla wrapper.
Ground chicken breast quesadillas for Jed
And fearing this may be a little too healthy I added some chorizo and made mine soft corn tortilla tacos
Turned so good may just make some taquitos out of the leftovers tomorrow
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I feel like you missed out on the opportunity to use a quesadilla like a taco shell to then wrap around the chorizo.
Which is me showing off my fat kid roots.
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Good idea! Maybe next time.
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.
I’ve been neglecting this thread, but want to get back on track. No food pics, but some late summer things to give people ideas.
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Some cooking updates
- I continue to fail to make a proper omelette. All the tutorials say to tap the pan to release the other side. It never releases for me. I tried increasing the butter from 7g to 8.5g to 10g butter for 2 eggs. Didn’t work and with 10g, the eggs weren’t really cooking at all. Out of frustration of wasting butter, I tried 8g canola oil and it actually did a better job, but still not successful and the texture of the eggs was off. This is REALLY frustrating. I wish I could have someone show me in person. My other theory is that the glass top electric stove is messing with the heat distribution since all the videos show chefs using gas burner. It’s never good to blame the equipment…… but…… I watched a chef make omurice and he made the fried rice on a glass top electric, and switched to a portable gas burner when making the omelette part. I may or may not have had some meltdowns over omelettes…..
- Knife skills are improving. Slices are even if I go very very slow. Still can’t go fast. I have a hard time judging the thickness. Also did a decent brunoise, but it took a long time to line things up. Still have a long way to go
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I’m going with this as the primary culprit.
I’d rather use a blow torch and a ½ inch steel plate. We actually did do that quite a bit, and it works surprisingly well.
Only other thing I’d consider, but am unaware of for your situation is pan type and transition shape. Some have a rounded L shape between the bottom and the side, others have an angle greater than 90° that slopes outward and upward more gently.
My sauce pans are all rounded L’s. Not great for omelets or anything like that, great for sauces cuz they swirl nice when you whip & wisk for sauces & roux.
The saute pans are much better, with a gentle slope.
All of this to say that the walls conduct heat up & out on steep pans, but more gently distributed around the obtuse angled walls.
I’ll stop here, cuz enough of that kitchen bro-science. There are more knowledgeable and skilled people here that can help for real. 
.
Your tenacity is admirable. 
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You might have a point. This is my pan
It’s not L shaped but it’s pretty deep
What bothers me is that in the tutorials, the omelette “jumps” and rides up the sides when they tap. That never happens to mine. I’ve played with heat and nothing helps.
I can make a perfectly good folded omelette, but never the French torpedo shaped ones
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