On 7/19/2014 7:55 AM, William wrote:
> On Fri, 11 Jul 2014 19:22:01 -0500, DreadfulBitch
> > wrote:
>
>> The other day DH and I went out for breakfast/lunch. This was at a
>> restaurant we both really like and where we've always gotten a good
>> meal. This time I ordered an omelet with tomato, onion & mushrooms. It
>> was the first omelet I ever remember being served that the ingredients
>> were raw. I love raw onions and mushrooms in a salad, but not in an omelet.
>>
>> My DH thought I was being unreasonable, but I never expected an omelet's
>> ingredients to be raw. When I make omelets at home I always saute the
>> onions and mushrooms.
>>
>> Does anyone here eat/serve omelets with uncooked ingredients?
>
>
> I got started eating Omelets at the Waffle House. Sort of a southern
> US Restaurant lining Interstate highways. Anyhow, they spin the eggs
> in a blender just before cooking which really fluffs them up. Now I
> have to have my Omelet with the eggs puffed up like this and of course
> the Onions should be carmelized before adding to the Omelet with
> shredded cheese and cooked bacon. Umm...so good!
>
> William
>

Put a few drops of cold water into the eggs while you beat them by hand.
Your omelet will be fluffy and you won't have to wash the blender.

--
From somewhere very deep in the heart of Texas

On 7/19/2014 9:07 AM, Nancy Young wrote:
> On 7/19/2014 8:55 AM, William wrote:
>> On Fri, 11 Jul 2014 19:22:01 -0500, DreadfulBitch
>> > wrote:
>
>>> My DH thought I was being unreasonable, but I never expected an omelet's
>>> ingredients to be raw. When I make omelets at home I always saute the
>>> onions and mushrooms.
>>>
>>> Does anyone here eat/serve omelets with uncooked ingredients?
>>
>>
>> I got started eating Omelets at the Waffle House. Sort of a southern
>> US Restaurant lining Interstate highways. Anyhow, they spin the eggs
>> in a blender just before cooking which really fluffs them up. Now I
>> have to have my Omelet with the eggs puffed up like this and of course
>> the Onions should be carmelized before adding to the Omelet with
>> shredded cheese and cooked bacon. Umm...so good!
>
> Coincidentally, we went out for breakfast this morning and I ordered
> my usual ... garden mix and bacon. So good. I finally got to
> refresh my memory if the vegetables were sauteed first and yes, they
> were. I wouldn't like them raw, especially, but it wouldn't be a
> deal breaker. The peppers still had a bit of crunch to them, not all
> cooked down.
>
> And the bacon pieces were perfectly done, which is the most
> important thing. Heh.
>
> nancy
>

I have a house guest who came in last night as my husband's memorial is
today.

This morning we made migas for breakfast and all the veggies got cooked.
The jalapenos, cilantro and tomato less than the peppers and onions,
but all veggies were cooked.

--
From somewhere very deep in the heart of Texas

On 7/19/2014 11:24 AM, Ophelia wrote:
>
>
> "Nancy Young" > wrote

>> On 7/19/2014 10:21 AM, Ophelia wrote:

>>> Please would you share what the 'garden mix' consists of? All that
>>> sounds wonderful, oh btw I love to have my peppers crunchy and don't
>>> usually add them until right at the end
>>
>> Exactly how I like them! This particular place has
>> onion/green pepper/celery in their garden mix. To be honest,
>> I don't particularly notice the celery, so it must be
>> cooked longer or diced pretty small. The onions still
>> hold their shape, too, not cooked to death.
>
> Onions ... sliced and fried? I don't like celery anyway)

I would say the onions are 1/4 inch dice. 6.35mm?

Don't count on my conversion lookup skills. (laugh)

nancy

On 7/19/2014 12:15 PM, Janet Wilder wrote:
> On 7/19/2014 9:07 AM, Nancy Young wrote:

>> Coincidentally, we went out for breakfast this morning and I ordered
>> my usual ... garden mix and bacon. So good. I finally got to
>> refresh my memory if the vegetables were sauteed first and yes, they
>> were. I wouldn't like them raw, especially, but it wouldn't be a
>> deal breaker. The peppers still had a bit of crunch to them, not all
>> cooked down.

> I have a house guest who came in last night as my husband's memorial is
> today.

I hope this doesn't come off wrong, I hope it's an uplifting
day for you.

> This morning we made migas for breakfast and all the veggies got cooked.
> The jalapenos, cilantro and tomato less than the peppers and onions,
> but all veggies were cooked.

I had to look that up. Looks delicious.

nancy

"Nancy Young" > wrote in message
...
> On 7/19/2014 11:24 AM, Ophelia wrote:
>>
>>
>> "Nancy Young" > wrote
>
>>> On 7/19/2014 10:21 AM, Ophelia wrote:
>
>>>> Please would you share what the 'garden mix' consists of? All that
>>>> sounds wonderful, oh btw I love to have my peppers crunchy and don't
>>>> usually add them until right at the end
>>>
>>> Exactly how I like them! This particular place has
>>> onion/green pepper/celery in their garden mix. To be honest,
>>> I don't particularly notice the celery, so it must be
>>> cooked longer or diced pretty small. The onions still
>>> hold their shape, too, not cooked to death.
>>
>> Onions ... sliced and fried? I don't like celery anyway)
>
> I would say the onions are 1/4 inch dice. 6.35mm?
>
> Don't count on my conversion lookup skills. (laugh)

Ok, thanks))

O gets out onions and micrometer ... ;-)


--
http://www.helpforheroes.org.uk/shop/

On Sat, 19 Jul 2014 08:55:10 -0400, William > wrote:
>
> I got started eating Omelets at the Waffle House. Sort of a southern
> US Restaurant lining Interstate highways.

I ate at Waffle House once, out of curiosity, to see what it was all
about and ordered waffles (surprise, surprise). Denny's is better.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2014-07-19 3:02 PM, Ophelia wrote:
> hold their shape, too, not cooked to death.
>>>
>>> Onions ... sliced and fried? I don't like celery anyway)
>>
>> I would say the onions are 1/4 inch dice. 6.35mm?
>>
>> Don't count on my conversion lookup skills. (laugh)
>
> Ok, thanks))
>
> O gets out onions and micrometer ... ;-)
>

I confess that I have never actually measured anything I have sliced,
chopped or minced. Things can be chunked, coarsely chopped, medium
chopped, finely chopped or mince, and they are all relative so it may
depend on the day of the week.

On Sat, 19 Jul 2014 08:55:10 -0400, William > wrote:

>On Fri, 11 Jul 2014 19:22:01 -0500, DreadfulBitch
> wrote:
>
>>The other day DH and I went out for breakfast/lunch. This was at a
>>restaurant we both really like and where we've always gotten a good
>>meal. This time I ordered an omelet with tomato, onion & mushrooms. It
>>was the first omelet I ever remember being served that the ingredients
>>were raw. I love raw onions and mushrooms in a salad, but not in an omelet.
>>
>>My DH thought I was being unreasonable, but I never expected an omelet's
>>ingredients to be raw. When I make omelets at home I always saute the
>>onions and mushrooms.
>>
>>Does anyone here eat/serve omelets with uncooked ingredients?
>
>I got started eating Omelets at the Waffle House. Sort of a southern
>US Restaurant lining Interstate highways. Anyhow, they spin the eggs
>in a blender just before cooking which really fluffs them up. Now I
>have to have my Omelet with the eggs puffed up like this.

At home I use a wire whisk. I never order eggs out, they charge for
two measly eggs like you ordered prime rib. Here a dozen large eggs
costs less than $2. When I do omelet I do the whole dozen, a decent
meal for two days for two... nuked potato omelet with provolone on a
kaiser roll is a good lunch.
..