WFH today so thick-sliced crusty bread, carefully bringing the loaf back to square and plumb after the gf cut the last slice off with a bent rusty double-handled two person pit saw or something, seemingly.
Butter on, then a good chug of mayo, sprinkled with cheddar and then a real good showering of chilli flakes, browned in the air fryer for bang-on-trend points and enjoyed whilst sizzling hot*.
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*and the lunch.
carefully bringing the loaf back to square and plumb after the gf cut the last slice off with a bent rusty double-handled two person pit saw or something, seemingly.
I feel your pain. I think MrsIHN uses a combination of two things to slice a loaf:
I ended up relying far too much on bread and crisps last year so I’m now trying various quick and healthy options, typically including any combination of the following (often sprinkled with a mix of midlife spices and/or flaxseed, chia seeds etc):
Have also started making some healthier sweet treats devoid of nasty flour/sugar/carbs, eg chocolate brownies, coconut and peanut butter energy balls etc
Trying to replace my go to habits with better options.
In my defence I thought I was just getting the credit for my toastie maker recommendation (Salter) and my assertion that the best toastie is corned beef, onion, cheddar and Worcester sauce
I’m just resurrecting the thread I started, with a confession….
*deep breath….*
Despite loving cooking and doing lots of it, and actually being reasonably good at, I have never actually cooked an omelette
There… I’ve said it.
So I’ve just rectified the situation with the ‘how to cook a perfect omelette’ guide on BBC good food. I kept it simple with lots of black pepper and grated emmental, served with beans (parp!). It was rather good for a first attempt, I thought 🙂
Looks OK to me binners, though there’ll be folk hereabouts having palpitations at those beans touching the omelette.
As for recipe, it’s not difficult. La Mere Poulard who was credited with cooking the perfect omelette in the 19th century was asked for the recipe. She replied “Monsieur Viel, Here is the recipe for the omelette: I break some good eggs in a bowl, I beat them well, I put a good piece of butter in the pan, I throw the eggs into it, and I shake it constantly. I am happy, monsieur, if this recipe pleases you”.
Working from home today. Pack of chicken wings > Air Fryer for 30 mins
Small capful of Extra Virgin shared between 6 wings, liberal dosing with the salt and pepper grinders. Literally the best tasting wings ever – good dollop of Franks Hot Sauce on the side
[url=https://www.flickr.com/gp/85252658@N05/8f26042Fy1]20230120_135853~2[/url] by davetheblade, on Flickr
As for recipe, it’s not difficult. La Mere Poulard who was credited with cooking the perfect omelette in the 19th century was asked for the recipe. She replied “Monsieur Viel, Here is the recipe for the omelette: I break some good eggs in a bowl, I beat them well, I put a good piece of butter in the pan, I throw the eggs into it, and I shake it constantly. I am happy, monsieur, if this recipe pleases you”.
Exactly. (Or should I say eggsactly! 😀 ) An omelette is simply beaten eggs cooked in a lubricated pan. Add any other ingredients you want, but it is pretty much the easiest of all things to cook, even easier than a boiled egg because you can see how it is cooking.
I also think it’s difficult to beat a cheesy omelette with a good salad and chunk of crusty bread for any meal.
LOL! Yes. Rather common in some part of SE Asia. LOL!
Very easy fried rice … a bit of garlic, shallots, spring onions, eggs, prawn, overnight rice, salt, soy sauce, sambal chilli, sesame oil and a bit of MSG. Hot wok and stir fried them all in that order. LOL
p/s: was going to have pitta bread with curry for breakfast but decided to have curry for dinner instead so I had fried rice. LOL!
Can I quickly say that I’ve been a Heinz man all my life but have recently converted to Branston baked beans. Cheaper ,thicker sauce and not as sweet.
The king is dead, long live the king.
Chewkw’s breakfast sounds good as a lunch. Is overnight rice just rice cooked yesterday?
Yes, from yesterday. Never fresh for fried rice or it will be very sticky. If you cooked a lot previous day you can keep it in the fridge and use it for fried rice the next day.
Sambal chilli is optional but since I have some I just added it in. Sambal chilli fried rice is more M’sia style. For Chinese fried rice just exclude the sambal.
If you want to keep your fried rice longer exclude garlic, shallots and spring onions, otherwise it will taste weird the next day.
Very easy fried rice … a bit of garlic, shallots, spring onions, eggs, prawn, overnight rice, salt, soy sauce, sambal chilli, sesame oil and a bit of MSG. Hot wok and stir fried them all in that order. LOL
@chewkw – to be honest with you, that sounds absolutely fantastic!
The other day I had a bit of a trip down memory Lane. I’d forgotten these things existed, but I can gladly report that they are as awesome as I remember
Instant noodles (our goto are Sainsbury’s veg), with nutritional yeast, a knob of butter, a dash of soy sauce, and a little chilli oíl. A near perfect one pot lunch.
Potato waffles with black pudding on top and a fried egg are brilliant too.
I still can’t cook chips the way Fish & Chips shop do them no matter how I try. I am not sure if it is the temperature not high enough or anything else. I used the right potato (Maris Piper) but still the same soggy chips.
Not easy to cook chips the proper way. If I get some Fish & Chips I would know if the shop can get cook well because of the way the prepared their chips. If the chips do not taste good the rest will be the same.