Text 14859, 62 rader
Skriven 2007-04-30 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Re: Product review
==========================
-=> Quoting Mark Lewis to Jim Weller <=-

 ML> uggh! canned mushrooms... gaG! i use them only as a last choice

 I am not overly fond of them but fresh mushrooms are expensive and
 the supply spotty in the arctic. During our short, short summers I
 collect morels and a few other easy to identify mushrooms. Come
 winter I must rely on the supermarkets. I apply a 3 to 1 rule: if
 canned are under $1 per pound and fresh over $3 I go for canned.
 Otherwise I buy fresh. I do keep canned mushrooms on hand all the
 time though as I don't always have fresh available. I also like to
 have dried shitakes on hand; now they have BIG flavour.

 ML> i rarely ever peel potatoes... the peels are where all the taste and
 ML> vitamins are...

I know they are healthy but I don't like the appearance or the taste
of the skins. I tolerate the skins on small new potatoes only.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: French Omelette
Categories: Canadian, Breakfast, Eggs
  Servings: 1

      2 lg eggs
      2 TB (30mL) water
           salt and pepper to taste
      1 TB (15mL) butter

For a variation try adding chopped fresh herbs, cooked sliced
mushrooms and grated cheese as a filling. 

Beat together eggs and water; season with salt and pepper. Heat
skillet over medium-high heat. Melt butter in skillet. Pour in egg
mixture. As mixture sets at the edge, with a spatula, gently push
cooked portions toward the center. Tilt and rotate the pan to allow
uncooked egg to flow into the empty spaces. When egg is almost set
on surface but still looks moist, cover one half of the omelette
with filling. Slip spatula under the unfilled side, fold the
omelette in half and slide onto a warm plate. Serves one.

Tips: The proper pan is important for omelette making. The right
size pan for a 1, 2 or 3 egg omelette is about 8 inches (20 cm) in
diameter at the base. It should be shallow with sloping sides to
make it easier to slide the omelette onto the plate.

From: Alberta Egg Producers


  From: Http://Www.Growingalberta.Com/  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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