I rolled a perfect 20 last night. Today, not so much.

[dolari]

While looking for that recipe online, I came across another recipe for "Roman Honey Omlettes." http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-honey-omelette I had all the ingredients, it looked like a quick cook, so I started it.

Once I poured the batter into the pan it smelled REALLY REALLY REALLY good.

And this, ladies and gentlemen, is why I really don't cook much, even when I have the occasional success. Too many recipes simply assume you know how to cook. I don't. The omlette recipe says to fry it in a pan, then turn the omlette over. But it never "congealed" Not in anyway that I could lift it. And then it began burning, and eventually, I scrambled it all, and it still didn't cook evenly, before I finally attempted to serve it, noticed it was still raw in places, and promptly dumped the whole mixture.

We won't try that one again.

I ended up eating some frozen hanbao, instead.

As a sidenote - did you know I'd never eaten honey since I was about 1 or 2? My mother had me convinced that I was allergic to honey, because of an illness I'd suffered after eating some. I only realized a few weeks ago there's no such thing as a honey allergy, and a honey and peanut butter sammich tastes REALLY good.

Comments

[jadaze.livejournal.com]

http://pediatrics.about.com/od/weeklyquestion/a/04_infant_honey.htm

Actually, most very wee little ones should not eat honey. Once they're old enough, though, game on! :D

[kowaiyukidono.livejournal.com]

Well, taking one defeat as a total defeat sucks. Might be that you just couldn't get this one to congeal right. Maybe you're supposed to turn it in chunks, or something. Screw it, just scramble it next time and it should taste fine. Chris did that with pancake batter and sausages once.

I have found that the best things I know how to prepare always come out looking like pure trash, because I only know how to prepare them "right enough" and end up fudging a lot of things. My curry looks like toxic waste, where "real" curry has enough solid pieces in it to look pretty.

[jessie-c.livejournal.com]

What temperature did you have it on? Eggs are really picky about temperature. Too high and they burn, too low and they stay soupy forever.

[audaciousd.livejournal.com]

You know what I has? Besides a karot or a flavor or whatever? :D

I have a cookbook that I found recently in the garage, entitled "Easy Basics for Good Cooking". I think it's yours...if not, you're welcome to it. I haven't really really read it, but I think it has

you know

easy basics for good cooking, as in, what you mentioned about recipes assuming that you know certain techniques or what-have-you already. So...next time you're up, it's yours, if you want.

[kisai.livejournal.com]

You probably cooked it at too high of heat. If I recall, you're supposed to also use a small as pan as possible otherwise it will always tear. (thicker omolette is better)


Now I want to make an omolette.

Having ruining my fair share of them, if it's getting crispy yellow, and you can't manage to fold half of it over (then you can flip that over) just let it get broken and transfer to a plate before it becomes brown-near-burning.

[jenndolari.livejournal.com]

I left my book there! Keep it in a safe place for me?