LINGUISTICS & CULTURE
|Data:||22/JUL/2010 9:47 PM|
|Assunto:||CRS - pineapple omelet|
I'll be doggone... I'll try it, CRS. Thanks!
I have a special two-part omelet skillet/pan, the kind that is hinged in the middle. I'm sure you understand perfectly what I am talking about. Batter is partly cooked in both halves, ingredients are added on the side with the skillet/pan handle, and then the other half is quickly turned over the handle side, and the omelet is taken off the burner.
Last week at a restaurant hotel, they were using a griddle. No effort was made to make the usual "half-moon" omelet. Instead the batter was partly cooked, then the various ingredients place along the center line of the cooking omelet. The right edge was flipped inward and then the left edge was flipped inward. The omelet was then trimmed to make it more visually attractive. This is a lot simpler than the way I make omelets.
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