The Cellar - How to do things The Right Way™

The Cellar (http://cellar.org/index.php)

- Home Base (http://cellar.org/forumdisplay.php?f=2)

- - How to do things The Right Way™ (http://cellar.org/showthread.php?t=19777)

Quote:

Originally Posted by lumberjim (Post 544699)

to make an omelet:

3 eggs. (fuck tone loc) crack them one handed into a cereal bowl.
whip up to fluffy with a fork .....you have to lift it as you stir to inject air into the eggs.
heat the pan and put a nice blop of real butter in there to melt
before the butter burns, pour in the eggs
let the eggs cook until a bubble begins to rise
using a batter spreader or a spatula, lift the edge of the cooked eggs, and tilt the pan so the raw egg wash runs under the cooked part
repeat this at different spots around the pan until there is no more egg running well enough to flow under the cooked parts.
let the bottom firm up a bit
flip eggs using a 'little e' motion
add omelet ingredients to left side of the circle
as the omelet firms up, slide the left side off onto the plate, and flip the right side over on top of it to close it
sprinkle shredded cheese, or segmented sliced cheese if desired
serve with hashbrowns or homefries and toast

http://sunnyside-up-cafe.com/omelet.JPG

Now that is a friggin work of art. Impressive.

Quote:

Originally Posted by Flint (Post 544661)

Did you mean 40%? You could be right about the oil. But olive is what we have on hand and it seems to do the trick.

It will water itself down when the ice melts. What I'm doing is "pre-staging" the drink. Kind of like reaching out and gently pushing the ride cymbal with your hand, to get encourage a gentle vibrating motion before you actually strike it. This prevents the first note from being harsh, if you catch my drift. Gets you right into the cushy part of the groove.

Pre-staging a drink is why, as a bartender, you learn which customers absolutely do not want a new glass of ice with each drink. Some want their iced seasoned with new cubes added as needed, some want brand new ice.

Quote:

It will water itself down when the ice melts

Why would you water down your booze? (No ice here)

I water down everything I drink - even water.

Quote:

Originally Posted by Stress Puppy (Post 544803)

Why would you water down your booze? (No ice here)

I think the half-melted ice has a nice flavor. It tastes good to me.

I agree. My scotch isn't perfect until the end of the second or start of the third drink. And the barkeep knows to NEVER empty my glass until I'm leaving.

Quote:

Originally Posted by capnhowdy (Post 544921)

I agree. My scotch isn't perfect until the end of the second or start of the third drink.

Just imagine if you could have that "perfect" drink--every time! . . . Buy my book.

well, since I only drink red wine and ales, ice would be definite no no.

Quote:

Originally Posted by lumberjim (Post 544699)

... let the bottom firm up a bit ...

He said "bottom" :p

From ice to rice

The easiest way to do rice is to buy a good rice cooker, but we already have too much c**p in our kitchen, so I learned to cook it in a regular pot.

Buy some good-quality long-grain rice. I can vouch for Basmati (from India) and Jasmine (from Thailand). If you have easy access to an Indian or Asian food store, go there. But the stuff they have at Sam's in the big burlap bag is not too bad.
Rinse one cup of rice in a sieve/strainer. Run cold water over it for a couple of minutes.
Dump the rice in a pot and add two cups of water (depending on how firm you like your rice).
Bring to boil.
Turn down to simmer and cover.
Do not stir the rice. It will cook faster and better if you leave it be.
Rice is done when all the water is gone. (You'll have to experiment. For me it's ~14 minutes).

Once you get the hang of this, your rice should be as good as chinese-restaurant quality.

Japanese/short-grain rice is a whole different thing and I have no idea how it should go. I don't care for it.

If you've got the meat cut up and marinated, you can do stir-fry by the time the rice is done. Quick and tasty.

That sounds right. You leave it alone, and when you come back it has little steam holes running through it.

However, for Mexican dishes, the recommendation is to burn the rice in a skillet, to seal the outside before cooking.

Pour a Cup of Coffee

Fill the bottom of the cup with a .75" layer of ice
Add dairy product of your choice (milk, heavy cream, egg nog)
Swirl around the ice cubes to chill the creamer
Pour in a cup of steaming hot coffee
Instantly enjoy a drink of perfect-temperature coffee without burning your mouth

http://trollscience.com/