This came up from a sourdough page on facebook.
Cheeky.
… 
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Lemons are so powerful they can turn Diet Coke into something potable.
I appreciate your reply, @Brant_Drake. It occurred to me asking chefs for secrets might be like asking magicians what to do with the rabbit (although they probably wouldn’t suggest roasting it and using white wine and mustard sauce). It also occurred to me I shouldn’t mock your ChatGPT persona when you were generous enough to share that.
Not sure I’ve had restaurant scrambled eggs worth eating. Mine are slightly runny, as God clearly meant them to be, and delicious. Breakfast places make industrial batches of overcooked egg slabs; and not just motels.
Don’t worry, my ego is too big to be fragile.
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I don’t want to lose my Canadian card by being seen as overly mean. But that ChatGPT summary was genuinely funny.
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To jump back to this, it’s really not. Most of us are always trying to do something new and better, so what we did on the last menu is old news.
The only exception might be a restaurant that has succumbed to the enshittification of Sysco, and thinks one ingredient will set them apart.
I suggested something like this for Easter once. The wife was not happy.
Here are some ideas
Rabbit rillette, confit rabbit leg bonbons, braised rabbit and caramelised onion tartlet, rabbit sausage with rabbit gravy and rabbit consommé
made this for my parents back in February for Chinese new years
if I had more time and a bigger platter, I’d add crispy rabbit belly bacon and sweet glazed rabbit rack
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I have not, but it seems fiddly and infuriating
I’m going to get myself a rabbit next month to try
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2023 was a Year of the Rabbit in the Chinese Zodiac. The food is way better than during the year of the 鼠.
More seriously, that looks quite amazing.
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10/10. I’d eat 4.
Truffle oil might be one of those underrated/misunderstood ingredients. The compounds in truffles are water-soluable, so truffle oil is close, but not quite the same.
I worked at a resturaunt where we got a new head “chef” who was an absolute fucktard and found a bottle of truffle oil on the line and marched us out the back door and started screaming about how it was a bullshit product and threw the bottle against the wall.
Truffle oil is great and tastes good when used right, just like anything else.
I might have gotten the dude fired using some chef psy-ops.
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After my experience with a “chef” destroying a couple lbs. of beautiful fresh chanterelle with mega salt and a risotto that was supposed to have saffron from Morocco but Waaaay too much truffle oil, I use it pretty sparingly. That dude went bonkers with it.
Like, ¼ tsp. on that was a little heavy. I do love it though. Makes a dark contrast to bright citrus flavors in salad dressings. I made one a while back that everybody really liked with evo, lemon juice, prosecco, & truffle oil. A little black pepper & finely ground rosemary to finish it off.
In Argentina they barbecue provolone. It tastes amazing, but I am not sure how (or if) their provoleta differs from the provolone cheese I can buy at Costco to make it barbequeable.
But fried cheese frico are always amazing. I’ve never tried it with truffle oil though.
Damn! You got me googling all kinds of good stuff!
One of my favorite snacks is fried mozzarella with a drizzle of truffle oil and a little basil & oregano sprinkled on top.
Putting that on a sammich or pocket with a couple of eggs is a joy.
Yep.
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Here’s one from a while back. I think its just regular ham, slices set like a treffoil, then folded over on the griddle to make the shapes.
Or, with a burger, in a pocket.
Edit: Actually that might have been sweet capocollo. I get on these kicks sometimes with stuff like that.
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I’m back on the omlette grind and I am getting more and more convinced that the issue is my glass top stove not distributing heat correctly
The first attempt always fails. The second attempt is better.
The big issue I’m having right now is that I can’t seem to seal the omlette correctly. I can’t form a seam without the “curds” spilling out. I end up with an empty omlette.
Speaking of the curds, they don’t seem to form at all. I stir very vigorously, but it’s just smooth and uniform. When I cook it longer, everything is too solid and the omlette is overcooked. In the video, there seems to be a thin skin around the sides with a thicker “undercooked” section in the centre so when it folds, the liquid stuff is trapped inside. When I try to get that effect, it just gets too thick and folding fails also. My initial guess is that I put too much fat in the pan, but the chefs in videos are easily using nearly double what I use
I am really pissed.
I’m tempted to buy a countertop burner
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I think you’re trying to micromanage too much. The cliff note version is you aren’t managing heat well and changing the mediums without a final plan.
Cooking is real squirrlely. The best way to make an inconsistent product is to follow the same pattern every time.
What you’re describing sounds like a heat transferral issue. Your burner, pan, cooking fat, eggs, and technique are like a game of telephone. Your job is to plug those gaps so small miscommunications don’t snowball into a ruined final product.
I’m a sci-fi nerd, so I hope this analogy makes sense. The stove is a rocket engine igniting - it wants to go everywhere. Your pan is the rocket ship, you’re the astronaut controlling the burn until it’s time to lift off. You don’t do that until the fuel (cooking fat) is ready. Then you have a payload (eggs) and environmental factors (eggs are wierd if you had a slutty chicken, shell bits, seasoning, any stupid wind gusts and time of year humidity,) that were accounted for at the last second.
So, for layers of heat diffision - build it up to your end goal as a reverse engineer.
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Judge much? Maybe she was just lonely.
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I guess I shouldn’t - chickens have it rough since they die after mating.
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