Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
Lobster is overrated? ojfc
I had Spanish omelette last night. It's a little bit tricky to make but it tastes good (I think )
Here is the recipe:
- 3-4 potatoes
- a little pinch of salt
- olive oil
1.- Peel the potatoes and slice them
2.- In a big pan, put olive oil to medium heat. The quantity of oil should be enough to fry all the potato slices at once. You can also fry them in a frier if you own one.
3.- Put the potato slices in the hot oil pan and fry them until soft (NOT CRISPY!). You should 'break' the slices as they become soft and smooth.
4.- Once the potatoes are fried, take them out of the pan and drain. In the meantime, beat the eggs like you do when making french omelette. Add salt to the eggs.
5.- Put the fried potatoes in a bowl and add the eggs. Mix the eggs with the potatoes. You can mash the potatoes with the eggs if you want, that goes to taste too.
6.- in a small pan, heat a tbsp of olive oil in medium heat. Once it's hot, add the "egg+potato" mixture and cook in medium heat until it's done in one side.
7.- When you try to turn the omelette over, You will need a BIG plate for that. Bigger than the pan in which you're frying the omelette. I mean it. That's the most tricky part so be careful! Cook it on the other side and that's it. Your omelette should be round, bright yellow and smell delicious!
Don't worry if the omelette breaks while turning it over...
You can cook it until it's completely firm or just leave it half cooked on the inside, it depends on your taste. If you cook it for a bento i recommend it to be completely firm.
Went to a small French owned bistro in Seoul with the girlfriend:
English Pea Soup:
Poached Bass w/ shellfish and sauerkraut:
Korean "Han-U" beef w/ mustard sauce and potatoes:
"Floating-Island" vanilla custard meringue w/ caramel shell:
Beef needs more sauce
That custard thing is gigantic!
Something about the beef looks delicious to me. The floating island looks like onion soup.
haha, it was enough
it was, my gf and I barely put a dent in it
the beef was amazing, many people rate Korean Han-u beef better than Japanese Kobe.
... and I wished they had onion soup
Made some fries.
Did you dip them in your Cragganmore?
Are we still talking about potatoes?
Went to Abe and Arthur last night. Despite being in Meat Packing, the food is pretty good. That said, the sweet potato fries and bread pudding were more memorable than the steak.
Relative to other shell fish choices I do tend to like lobster the least. Maybe it is due to the lobster itself or the cooking methods/skill of the chefs but I find the texture and "sweetness" of a good crab leg is better than most lobster tail. Shrimp texture is usually better too. Some of the best lobster I've had has been at sushi joints.
Texture wise I think it is really hard to beat crayfish.
I thought that this trend died the death that it deserved.
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